Thread: Quick baste

On Thu, 2 Jul 2009 08:27:18 -0700, "Dimitri" <[email protected]>
wrote:

>You?

Bone in, skin on, whole chicken, split at breast bone, backbone
removed....s&p.

On Jul 2, 8:27*am, "Dimitri" <Dimitr...@prodigy.net> wrote:
> Last night I was grilling some Boneless Skinless butterflied chicken
> breasts.
>
> Looked the the fridge to add some flavor.
>
> I came a cross a small jar of strawberry preserves with about 1/2 inch left.
> So why not? I added a heaping teaspoon of Dijon mustard and zapped it fora
> minute to liquefy the preserves.
>
> mixed and brushed on the almost finished grilled breasts.
>
> Nice combination.
>
> it worked.
>
> You?
>
> Dimitri

I've done something similar with apricot jam (from my vast reserves of
runny homemade jam) for pork tenderloin. Better than a barbeque
sauce!

Susan B.

On Thu, 2 Jul 2009 08:27:18 -0700, "Dimitri" <[email protected]>
wrote:

>You?

I made pizza. No shopping required. Scratch dough. I had Italian
sausage, mushrooms and onion on hand, but had to bust out the last of
my trader joe's frozen (multi-color) bell peppers. I whizzed up a can
of stewed tomatoes and boiled it down to a paste - added garlic and
oregano. Cheese was a mixture of a bagged Italian blend and odds &
ends from the refrigerator.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 2 Jul 2009 09:34:11 -0700 (PDT), sueb <[email protected]>
wrote:

>I've done something similar with apricot jam (from my vast reserves of
>runny homemade jam) for pork tenderloin. Better than a barbeque
>sauce!

Try pineapple apricot with a little grand marnier mixed in sometime.
Major YUM!

--
I love cooking with wine.
Sometimes I even put it in the food.

Dimitri wrote:
> Last night I was grilling some Boneless Skinless butterflied chicken
> breasts.
>
> Looked the the fridge to add some flavor.
>
> I came a cross a small jar of strawberry preserves with about 1/2 inch
> left. So why not? I added a heaping teaspoon of Dijon mustard and zapped
> it for a minute to liquefy the preserves.
>
> mixed and brushed on the almost finished grilled breasts.
>
> Nice combination.
>
> it worked.
>
> You?
>
> Dimitri


Good idea! I bet it would be good if spread instead with Penzey's
"Raspberry Enlightenment", too.

I had some skinless boneless breasts to cook yesterday and couldn't
think what else to do with them so I poached them and made chicken
salad. Served with some fingerling potatoes and fresh sweet corn. It
was very good.

4 chicken breasts poached with celery and onion, chopped
four fresh stalks of celery, chopped in small dice
three-four thin slices Vidalia onion, chopped finely
3/4 cup dried cranberries, reconstituted in boiling water and drained
1/2 cup toasted slivered almonds to sprinkle on top

Dressing:

mayonnaise+sour cream (I didn't have enough mayo)
celery salt
curry powder
pinch of sugar
fresh ground black pepper
other spices to taste


My husband said the best part if that it made enough for leftovers
tonight. I guess he liked it. ;-)

gloria p

In article <il43m.6746$[email protected]>,
"Dimitri" <[email protected]> wrote:

> Last night I was grilling some Boneless Skinless butterflied chicken
> breasts.
>
> Looked the the fridge to add some flavor.
>
> I came a cross a small jar of strawberry preserves with about 1/2 inch left.
> So why not? I added a heaping teaspoon of Dijon mustard and zapped it for a
> minute to liquefy the preserves.
>
> mixed and brushed on the almost finished grilled breasts.
>
> Nice combination.
>
> it worked.
>
> You?
>
> Dimitri

Strawberry and mustard on chicken breast?
For some odd reason, that does not sound at all bad...

Hm. I have a bunch of old preserves out in the back 'frige I need to
use up. Blackberry, plum, apricot etc. Might be a creative way to make
them useful without over-indulging in sugar.

Thanks for the idea.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

[email protected]
Subscribe: [email protected]

In article <[email protected]>,
Gloria P <[email protected]> wrote:

> Good idea! I bet it would be good if spread instead with Penzey's
> "Raspberry Enlightenment", too.
>
> I had some skinless boneless breasts to cook yesterday and couldn't
> think what else to do with them so I poached them and made chicken
> salad. Served with some fingerling potatoes and fresh sweet corn. It
> was very good.
>
> 4 chicken breasts poached with celery and onion, chopped
> four fresh stalks of celery, chopped in small dice
> three-four thin slices Vidalia onion, chopped finely
> 3/4 cup dried cranberries, reconstituted in boiling water and drained
> 1/2 cup toasted slivered almonds to sprinkle on top
>
> Dressing:
>
> mayonnaise+sour cream (I didn't have enough mayo)
> celery salt
> curry powder
> pinch of sugar
> fresh ground black pepper
> other spices to taste
>
>
> My husband said the best part if that it made enough for leftovers
> tonight. I guess he liked it. ;-)
>
> gloria p

Due to finances, I see more roasted whole chickens in our future.
This is giving me some seriously good ideas with all the old canned
fruit that mom left us, and all the fruit preserves.

I will not, however, touch any of the dewberry or Colorado blackberry
jam for this! I'll split that treasure trove with my baby sister and
save it for toast and english muffins only. Same for the Mustang Grape
jelly.

Served with Earl Gray's Tea...

<sigh>

I miss mom. :-( (sorry)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

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Subscribe: [email protected]

Dimitri wrote:
> Last night I was grilling some Boneless Skinless butterflied chicken
> breasts.
>
> Looked the the fridge to add some flavor.
>
> I came a cross a small jar of strawberry preserves with about 1/2 inch
> left. So why not? I added a heaping teaspoon of Dijon mustard and zapped
> it for a minute to liquefy the preserves.
>
> mixed and brushed on the almost finished grilled breasts.
>
> Nice combination.
>
> it worked.
>
> You?
>
> Dimitri

Its called "Cumberland Sauce" when using red current jelly, ok, also,
port wine, shallots, orange & lemon zest, orange & lemon juice,
cayenne, a touch of ground ginger along with the mustard.

But it works well with white wine and orange marmalade also. A la James
Beard's Chicken a la Orange.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://www.dancingmice.net/Karn%20Evil%209.mp3

On Jul 2, 11:27 am, "Dimitri" <Dimitr...@prodigy.net> wrote:
> Last night I was grilling some Boneless Skinless butterflied chicken
> breasts.
>
> Looked the the fridge to add some flavor.
>
> I came a cross a small jar of strawberry preserves with about 1/2 inch left.
> So why not? I added a heaping teaspoon of Dijon mustard and zapped it for a
> minute to liquefy the preserves.
>
> mixed and brushed on the almost finished grilled breasts.
>
> Nice combination.
>
> it worked.
>
> You?
>
> Dimitri

Last night: Whole roast chicken, rubbed with Thai-themed seasonings,
basted with coconut milk. Worked great!

Another quickie basting sauce I've done: Thawed frozen concentrated
orange juice. Mix with (use your imagination) seasonings, add a bit
of dry vermouth, or whiskey.

--
Silvar Beitel

Gloria P wrote:
> Dimitri wrote:
>
>> Last night I was grilling some Boneless Skinless butterflied chicken
>> breasts.
>>
>> Looked the the fridge to add some flavor.
>>
>> I came a cross a small jar of strawberry preserves with about 1/2 inch
>> left. So why not? I added a heaping teaspoon of Dijon mustard and
>> zapped it for a minute to liquefy the preserves.
>>
>> mixed and brushed on the almost finished grilled breasts.
>>
>> Nice combination.
>>
>> it worked.
>>
>> You?
>>
>> Dimitri
>
>
>
> Good idea! I bet it would be good if spread instead with Penzey's
> "Raspberry Enlightenment", too.
>
> I had some skinless boneless breasts to cook yesterday and couldn't
> think what else to do with them so I poached them and made chicken
> salad. Served with some fingerling potatoes and fresh sweet corn. It
> was very good.
>
> 4 chicken breasts poached with celery and onion, chopped
> four fresh stalks of celery, chopped in small dice
> three-four thin slices Vidalia onion, chopped finely
> 3/4 cup dried cranberries, reconstituted in boiling water and drained
> 1/2 cup toasted slivered almonds to sprinkle on top
>
> Dressing:
>
> mayonnaise+sour cream (I didn't have enough mayo)
> celery salt
> curry powder
> pinch of sugar
> fresh ground black pepper
> other spices to taste
>
>
> My husband said the best part if that it made enough for leftovers
> tonight. I guess he liked it. ;-)
>
> gloria p
>

Gloucester Sauce?

To 4 & 1/2 cups very thick mayonnaise add 7 fl. ounces sour cream, the
juice of 1/2 a lemon, a pinch of chopped fennel and 2 tbs. derby sauce.

Derby Sauce:
A cream, horseradish, mustard, vinegar & seasoned sauce iirc.

Though i think there might be a commercially available product, English,
that is like or similar, in concept, to the Lea & Perrins
Worchestershire (sp?) sauce, but spicier, with horseradish, originally
compounded and marketed by August Escoffier?
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://www.dancingmice.net/Karn%20Evil%209.mp3

"Omelet" <[email protected]> wrote in message
news[email protected]..
> In article <il43m.6746$[email protected]>,
> "Dimitri" <[email protected]> wrote:
>
>> Last night I was grilling some Boneless Skinless butterflied chicken
>> breasts.
>>
>> Looked the the fridge to add some flavor.
>>
>> I came a cross a small jar of strawberry preserves with about 1/2 inch
>> left.
>> So why not? I added a heaping teaspoon of Dijon mustard and zapped it for
>> a
>> minute to liquefy the preserves.
>>
>> mixed and brushed on the almost finished grilled breasts.
>>
>> Nice combination.
>>
>> it worked.
>>
>> You?
>>
>> Dimitri
>
> Strawberry and mustard on chicken breast?
> For some odd reason, that does not sound at all bad...
>
> Hm. I have a bunch of old preserves out in the back 'frige I need to
> use up. Blackberry, plum, apricot etc. Might be a creative way to make
> them useful without over-indulging in sugar.
>
> Thanks for the idea.
> --
> Peace! Om

My pleasure - waste not want not. LOL.

Dimitri

In article <Nfb3m.7065$[email protected]>,
"Dimitri" <[email protected]> wrote:

> "Omelet" <[email protected]> wrote in message
> news[email protected]..
> > In article <il43m.6746$[email protected]>,
> > "Dimitri" <[email protected]> wrote:
> >
> >> Last night I was grilling some Boneless Skinless butterflied chicken
> >> breasts.
> >>
> >> Looked the the fridge to add some flavor.
> >>
> >> I came a cross a small jar of strawberry preserves with about 1/2 inch
> >> left.
> >> So why not? I added a heaping teaspoon of Dijon mustard and zapped it for
> >> a
> >> minute to liquefy the preserves.
> >>
> >> mixed and brushed on the almost finished grilled breasts.
> >>
> >> Nice combination.
> >>
> >> it worked.
> >>
> >> You?
> >>
> >> Dimitri
> >
> > Strawberry and mustard on chicken breast?
> > For some odd reason, that does not sound at all bad...
> >
> > Hm. I have a bunch of old preserves out in the back 'frige I need to
> > use up. Blackberry, plum, apricot etc. Might be a creative way to make
> > them useful without over-indulging in sugar.
> >
> > Thanks for the idea.
> > --
> > Peace! Om
>
> My pleasure - waste not want not. LOL.
>
> Dimitri

That's what the list is for. Sharing new ideas. :-)
Dad says my cooking has improved vastly since I've been here.
I started posting in 1996. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

[email protected]
Subscribe: [email protected]

In article <il43m.6746$[email protected]>,
"Dimitri" <[email protected]> wrote:

> Last night I was grilling some Boneless Skinless butterflied chicken
> breasts.
>
> Looked the the fridge to add some flavor.
>
> I came a cross a small jar of strawberry preserves with about 1/2 inch left.
> So why not? I added a heaping teaspoon of Dijon mustard and zapped it for a
> minute to liquefy the preserves.
>
> mixed and brushed on the almost finished grilled breasts.
>
> Nice combination.
>
> it worked.
>
> You?
>
> Dimitri

Apricot. Plum jelly. Peach. Cherry. Lots and lots of fruits are fine
accompaniments to meat if they're cut with something like mustard and/or
vinegar. Sounds good, although strawberry probably wouldn't have been
my choice unless I'd involved some orange juice in the mix.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

In article <[email protected]>,
Omelet <[email protected]> wrote:

> Hm. I have a bunch of old preserves out in the back 'frige I need to
> use up. Blackberry, plum, apricot etc. Might be a creative way to make
> them useful without over-indulging in sugar.
>
> Thanks for the idea.

Add vinegar and dry mustard. Or orange juice. You'll do worse.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

"Melba's Jammin'" <[email protected]> wrote in message
news:[email protected]..
> In article <il43m.6746$[email protected]>,
> "Dimitri" <[email protected]> wrote:
>
>> Last night I was grilling some Boneless Skinless butterflied chicken
>> breasts.
>>
>> Looked the the fridge to add some flavor.
>>
>> I came a cross a small jar of strawberry preserves with about 1/2 inch
>> left.
>> So why not? I added a heaping teaspoon of Dijon mustard and zapped it for
>> a
>> minute to liquefy the preserves.
>>
>> mixed and brushed on the almost finished grilled breasts.
>>
>> Nice combination.
>>
>> it worked.
>>
>> You?
>>
>> Dimitri
>
> Apricot. Plum jelly. Peach. Cherry. Lots and lots of fruits are fine
> accompaniments to meat if they're cut with something like mustard and/or
> vinegar. Sounds good, although strawberry probably wouldn't have been
> my choice unless I'd involved some orange juice in the mix.
>
>
A 1/2 cup strawberry preserves are probably better cut with a cup of dago
red and reduced to 3/4 cup.

Omelet <ompomelet@gmail[email protected]> wrote:
>
> Hm. I have a bunch of old preserves out in the back 'frige I need to
> use up. Blackberry, plum, apricot etc. Might be a creative way to make
> them useful without over-indulging in sugar.
>
> Thanks for the idea.
>
>
I use the dregs of jam jars to replace sugar in baked goods, goes well in
bran muffins.
I already have my eye on a couple jam jars dregs for my sparerib marinade.

In article <[email protected]>,
Melba's Jammin' <[email protected]> wrote:

> In article <[email protected]>,
> Omelet <[email protected]> wrote:
>
> > Hm. I have a bunch of old preserves out in the back 'frige I need to
> > use up. Blackberry, plum, apricot etc. Might be a creative way to make
> > them useful without over-indulging in sugar.
> >
> > Thanks for the idea.
>
> Add vinegar and dry mustard. Or orange juice. You'll do worse.

Got the e-mails, danke! :-d
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

[email protected]
Subscribe: [email protected]

In article <1kq3m.2176$[email protected]>,
"brooklyn1" <[email protected]> wrote:

> Omelet <[email protected]> wrote:
> >
> > Hm. I have a bunch of old preserves out in the back 'frige I need to
> > use up. Blackberry, plum, apricot etc. Might be a creative way to make
> > them useful without over-indulging in sugar.
> >
> > Thanks for the idea.
> >
> >
> I use the dregs of jam jars to replace sugar in baked goods, goes well in
> bran muffins.
> I already have my eye on a couple jam jars dregs for my sparerib marinade.

Not a bad idea at all.

Thanks.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

[email protected]
Subscribe: [email protected]