1042 hens pressure Recipes

boneless chicken breasts or 2 lbs boneless chicken thighs or 1 whole chickens, butterflied or 6 small rock cornish game hens or 6 broiler chicken halves, garlic cloves, finely minced, fresh lemon juice (depending on how much you like lemon!), fresh thyme, chopped, paprika, cayenne pepper (optional), salt, ground black pepper, fresh, olive oil, plain yogurt, paprika, ground cinnamon or 1 tbsp ground cumin, cayenne pepper (to taste), garlic cloves, minced, lemon , juice of, salt (to taste), fresh ground pepper (to taste), paprika, ground cumin, cayenne pepper, ground ginger, unsalted butter, melted or 1/2 cup olive oil, lemon , juice of, salt (to taste), fresh ground pepper (to taste), olive oil, ground coriander, onion, grated, garlic cloves, finely minced, cayenne pepper

whole hen or 1 whole chicken, butter, plain flour, shortening, milk, salt

chocolate hazelnut spread, crepes, bananas, sliced, pressurized whipped cream

graham cracker crumbs, butter, melted, white sugar, cream cheese, softened, white sugar, eggs, sour cream, brewed espresso or strong coffee, vanilla extract, pressurized whipped cream, caramel ice cream topping

thick slices lb cake, pressurized whipped cream, whole cranberry sauce

vegetable oil, beef chuck roast, onion, diced, dry italian salad dressing mix, dry ranch-style dressing mix, brown gravy mix, beef broth

hot dogs, cream-filled sponge snack cakes (such as twinkies), squirts of pressurized canned cheese (such as easy cheese), or to taste

onion, chopped, green bell pepper, chopped, reduced fat condensed cream of mushroom soup, skim milk, cubed mozzarella cheese, pressurized canned cheese spread (such as cheez whiz), celery seed, paprika, dried parsley, skinless, boneless chicken breast halves, russet potatoes, peeled and thinly sliced, sea salt to taste, cornstarch, water

vegetable oil, boneless beef chuck roast, trimmed, ground black pepper to taste, seasoned salt , or to taste, onion powder , or to taste, beef broth, worcestershire sauce, onion, cut into 4 wedges, carrots, peeled and cut into bite-size pieces, potatoes, peeled and cut into bite-size pieces

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

baby chickens or 4 cornish hens or 4 chicken breasts, lemons, plus wedges for garnish, garlic cloves, peeled and smashed, crushed red pepper flakes (to taste), chopped fresh thyme, chopped fresh rosemary, olive oil, salt

guinea hen , 3 to 3 1/2 lb, thyme, lemon, olive oil plus 4 tablespoons, red onion, finely chopped, garlic, thinly sliced, link italian lugania sausage, skinned and crumbled, sage leaves, chicken livers plus liver and giblets from guinea hen, zest and juice of 1 orange, red wine vinegar, sugar, cinnamon, hot chili flakes, freshly ground black pepper, italian parsley, finely chopped to yield 1/2 cup

mixed mushroom caps , such as coarsely chopped hen of the woods or wood ears, coarsely chopped shiitakes, thinly sliced porcini, thinly sliced portabellas or criminis, extra-virgin olive oil, head garlic, cloves crushed, handful sage, chopped or thinly sliced, sea salt and freshly ground black pepper, cooked pumpkin puree, chicken stock, freshly grated nutmeg, chipotle in adobo, seeded and finely chopped , plus a small spoon of sauce, quick-cooking polenta, butter, honey, toasted pepitas, for garnish, chives, chopped, for garnish

vegetable oil, all-purpose flour, beef stew meat, cubed, salt and ground black pepper to taste, onion, chopped, white sugar, water, cubes beef bouillon, garlic, minced, bay leaf, dried parsley, dried basil, potatoes, peeled and cut into 2-inch pieces, peeled baby carrots

smoked ham shanks, water, olive oil, yellow onion, chopped, carrots, thinly sliced, stalks celery, diced, garlic, pressed, lentils, dried thyme, bay leaf, diced tomatoes, ground black pepper to taste, vinegar, or more to taste

red lentils, yellow split peas, onion, coarsely chopped, carrots, coarsely chopped, garlic, chopped, ground cumin, chicken broth, salt and ground black pepper to taste, lemon juice , or to taste

onions, chopped, green bell peppers, chopped, carrots , cut into match-stick size pieces, skinless, boneless chicken breasts , cut into cubes, orange juice, whiskey, brown sugar, vinegar, red pepper flakes, or more to taste, ground ginger, asian (toasted) sesame oil, water, white rice, butter , or to taste, orange juice, cornstarch