#1018 - Fun Holiday Dinner Entrees

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RK1018FunHolidayDinnerEntreesDec202011.mp3

With the holidays upon us, a lot of us are looking for inspiration for the big dinners that are coming up.   If you're like me, an ordinary meat and potatoes meal just won't cut it.   You need to do something a little fun and a little festive.   So the holidays are a great time to trot out a few of those expensive, labor intensive recipes that provide such great rewards when presented to the table.  Here are three ideas:

Classic Chicken Kiev

Ingredients

1/3 cup unsalted butter   
½ tsp black pepper
1 teaspoon garlic powder
2 pounds skinless, boneless chicken breast halves
2 eggs
3 tablespoons water
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried dill weed
3/4 cup all-purpose flour
3/4 cup dry bread crumbs
2 cups vegetable oil for frying
1/2 lemon, sliced
1/4 cup chopped fresh parsley

Directions

1. Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder.  On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches.  Place this mixture in the coldest section of your freezer and freeze until firm.  This can be done ahead of time.

2. Remove all fat from the chicken breast.  If using whole chicken breasts, cut them in half.  Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.

3. When butter mixture is firm, remove from freezer and cut into 6 equal pieces.  Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely.  Secure the chicken roll with small skewers or toothpicks.

4. In a mixing bowl, beat eggs with water until fluffy.  In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour.  Coat the chicken well with the seasoned flour.  Dip the floured chicken in the egg mixture and then roll in the bread crumbs.  Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.

5. In a medium size deep frying pan, heat vegetable oil to medium-high.  Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown.  To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior.  Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.

Crown Pork Roast with Cranberry, Orange, Apple Stuffing
and Port Wine Sauce

Ingredients

Stuffing:
1 tablespoon olive oil
3 onions, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
1 16-ounce package of cornbread stuffing mix
1 cup pecans, chopped
3 apples (such as Northern Spy), cored, not peeled and chopped
1/2-cup fresh cranberries, chopped
½ cup drained mandarin oranges

Crown Roast:
12 to16 rib crown pork roast
2 teaspoons salt
1 teaspoon ground black pepper

Sauce:
1 cup chicken broth
1/4-cup port
1 tablespoon butter

Cooking Instructions

For the stuffing:

1. In large skillet over medium heat, heat oil until shimmers.  Add onions and cook about 6 minutes, stirring occasionally, or until translucent.  Remove from heat and stir in cinnamon, pepper, and allspice.
2. In large bow,l combine onions, stuffing mix, pecans, apples, and cranberries.

Pork Roast:

1. Heat oven to 350 degrees F.  Sprinkle roast inside and out with salt and pepper.  Add stuffing to inside cavity; do not pack it.
2. Cook for about 2 hours 20 minutes, or until a thermometer in the thickest part of the meat registers 155 degrees.  Remove from oven and cover with aluminum foil.  Let rest at least 15 minutes.

Sauce:

Place roasting pan over medium heat; add broth and port.  Bring mixture to a boil, scraping up bits on the bottom of the pan.  Reduce liquid by about half.  Add butter and swirl to combine.


Teriyaki Salmon

Ingredients

1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup soy sauce
1 teaspoon ground mustard
1 teaspoon ground ginger
1/4 teaspoon garlic powder
4 (6 ounce) salmon steaks

Directions

In a large re-sealable plastic bag or shallow glass container, combine the first six ingredients; mix well.  Set aside 1/2 cup for basting and refrigerate.  Add salmon to remaining marinade; cover and refrigerate for 1-1/2 hours, turning once.  Drain and discard marinade. Place the salmon on a broiler pan.  Broil 3-4 in. from the heat for 5 minutes.  Brush with reserved marinade; turn and broil for 5 minutes or until fish flakes easily with a fork.  Brush with marinade.