English Pea Salad

Here is something a little different from the traditional pasta, macaroni, and potato salads.  It's perfect to take to a pot luck or have on your table for a summer barbecue.  It is easy and tastes delicious.  I hope you'll try it.


Ingredients

16 oz. bag frozen peas
8 slices bacon
1½ c. sharp cheddar cheese
1 c. mayonnaise
½ c. sour cream
juice from ½ lemon
salt and pepper, to taste

Bring 2 qts. water to a boil.  Add frozen peas into boiling water and cook for 3-4 minutes.  Drain into a colander and plunge hot peas into ice water to stop them from cooking.  Drain well and set aside.

Place 8 strips of bacon into a frying pan; fry until crisp.  Remove from pan and place on paper towel to drain. 

Cut sharp cheddar cheese into small cubes.

Cut drained bacon into small pieces.


In a large bowl, add drained peas, cheese, and diced bacon.

In a small bowl, add mayonnaise, sour cream, lemon juice, and salt and pepper, to taste.  Mix thoroughly and pour over pea, bacon and cheese mixture.

Toss gently with spatula and place into a bowl.  Cover with plastic wrap and chill for several hours before serving.

Chicken Kiev (Swedish Chef Style)

This recipe begins by making a compound butter.  This may sound daunting, but actually, it's the easiest part of the recipe.  We use skinless, boneless chicken breasts that are pounded out to a thin
filet.  Next, it is filled with a piece of the compound butter, rolled tightly, and chilled for several hours.  The chicken breast roll then gets dipped in flour, egg, and seasoned panko bread crumbs.  It is then baked in the oven on a wire rack to ensure that the final product comes out crispy on the outside and tender and juicy on the inside.  I hope you will try this recipe.





Ingredients - compound butter:

1 stick softened butter
1 T. finely chopped green onion
1 T. finely chopped fresh parsley
1 T. finely chopped fresh basil
1 clove garlic, minced



Ingredients - coating:

2 eggs, beaten
1 c. all-purpose flour
2 c. panko bread crumbs
1 T. dried basil
½ t. onion powder
2 T. melted butter


Ingredients - chicken:

3-4 boneless, skinless chicken breasts
large Ziploc bag
meat mallet or rolling pin
salt and pepper

 

In a small bowl, combine butter, green onion, parsley, basil and garlic; mix to combine.  Tear off a small piece of waxed paper or plastic wrap.  Place compound butter in middle and wrap into a one inch cylinder.  Twist ends of paper or plastic, and place in refrigerator for one to two hours, until the butter is firm.

Place one chicken breast at a time into the Ziploc bag.  Using a rolling pin or meat mallet, pound the chicken until it is approximately ¼ inch thick.  Remove to a plate until all chicken breasts have been pounded.

 

Remove compound butter from the refrigerator and cut into ½ inch slices with a sharp knife.  Place chicken breast on a food-safe cutting board.  Place one compound butter disc to the end of the chicken breast.  Roll one time, fold in edges, then continue rolling.  Make sure there are no holes in the chicken or butter may leak out during the baking process.  Place rolled chicken breasts onto a plate and cover and chill in the refrigerator for one to twenty-four hours.

Season each chicken breast with salt and pepper.   In three separate bowls, add flour, beaten eggs and panko bread crumbs that have been seasoned with dried basil and onion powder.

Remove chicken from refrigerator.  Place chicken into flour, then eggs, then into seasoned bread crumbs.  Place each chicken breast onto a cookie sheet with a wire rack that has been sprayed with a non-stick coating.  This will keep the chicken breast from getting soggy on the bottom as it bakes.

Melt two tablespoons of butter and pour over each breaded chicken breast.  Bake uncovered in a 400º oven for 35-40 minutes or until chicken is no longer pink (170º internally).  Spoon drippings over chicken before serving.

Roasted Duck with Raspberry Orange Glaze

I am proud to announce that this is the 100th recipe posted on Swedish Chef since it began two years ago.  It has been an honor and privilege to demonstrate my skills and to show you that anyone can cook.  I hope you will stay with me for another 100 recipes.  Here's to good eating!

Duck Ingredients:

5 lb. frozen duck, thawed completely
4 cloves garlic, smashed, skins removed
2 sprigs rosemary
¼ c. extra virgin olive oil
2 carrots, washed and cut into thirds
½ onion, skin removed, cut in half
2 stalks of celery, cut into medium pieces
salt and pepper

Glaze Ingredients:

1 pt. fresh raspberries
½ c. seedless raspberry jam
1 T. orange zest
¼ c. brown sugar
¼ c. butter
2 T. Grand Marnier
salt

Remove duck from package, remove gizzards, neck, liver, etc.  Wash thoroughly in cold water and pat dry.  Place duck on a wire rack, in a shallow pan.

 

 

 
Stuff duck with the vegetables, garlic, rosemary, salt and pepper.

Truss the duck with kitchen string to keep the vegetables inside.

 

 
With a sharp knife, score the skin of the breast and poke legs with a sharp fork to release excess grease.  Rub entire skin with olive oil and salt and pepper.

Preheat oven to 350º.  Bake 30-35 minutes per pound.  Bake uncovered, basting every 20 minutes, until internal temperature reaches 180º in the drumstick and thigh.

Remove from oven and allow to set while glaze is being prepared.

Pour Grand Marnier over raspberries while preparing the rest of the glaze.

 

In a large, non-stick skillet, add butter and brown sugar.  Heat on medium-high until mixture is bubbling.  Add raspberries and mash them until they are hot.  Add orange zest and jam and stir to combine.

Cut the duck as desired, and serve with drizzled raspberry sauce over it.

Serve with your favorite side dish.  This demonstration uses wild rice.