|
Jambalaya Cake With Grilled Chicken & Red Pepper Sauce Ingredients: 1/2 red bell pepper 1/2 green bell pepper 1/2 yellow bell pepper 1 medium red onion 2 tablespoons garlic Creole seasoning Fresh basil 2 cups Parmesan cheese 1 cup white wine 2 quarts chicken stock 1 quart heavy cream 4 cups risotto, uncooked 6 grilled chicken breasts Directions: Take first four ingredients and dice very finely. Saute in sauce pan with vegetable oil. Add white wine. As the vegetables become clear and the wine reduces, add three cups chicken stock along with the risotto in a pot with enough water to barely cover the risotto. Continue cooking on high heat, stirring constantly. Add the rest of the chicken stock as it cooks down. Finish with a little heavy cream and Parmesan until risotto is tender. Finish with more cream and Parmesan and season to taste. Pour into sheet pan and let cool. Spread evenly and cover with wax paper to press it tightly together. Cool and cut out cakes with cutter. Slice chicken breasts and place on top of jambalaya cake. Top with Red Pepper Tasso Sauce. Red Pepper Tasso Sauce Ingredients: 2 large red bell peppers, grilled 1 red onion, grilled 2 quarts heavy cream 1 pound tasso, finely diced 2 egg yolks Salt to taste White pepper to taste Cayenne pepper to taste Directions: Peel and finely chop bell pepper and onion. In a sauce pan, add 2 quarts of heavy cream, salt, white pepper and cayenne pepper. Do not bring to heavy boil. Add tasso and cook until thickened. Take off heat and add egg yolks slowly using wire whisk. Put back on medium heat until sauce coats the back of a spoon. "Surely goodness and loving kindness will follow me all the days of my life, and I will dwell in the house of the LORD forever." Psalm 23:6 -Sylvia C. Lopez --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore |
