Is great I could eat that and chicken cesare salad (no dressing) everyday for the rest of my life and be completely satisfied.
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Thread: Chicken Franchese
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11-05-2003 05:37 PM #1JOE?
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Chicken Franchese
8/28/08
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11-05-2003 05:38 PM #2class act
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ceasar dressing is grotesque.
4 pm. wall to wall traffic. im gonna have jump on the willy to go pick up mommy so you will have to take the express bus home. 4 pm. wall to wall traffic.
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11-05-2003 05:41 PM #3
mmmmmmmmm lemony goodness
ceasar dressing can be good, but it can be bad too.How much is it worth for me o freeze my ninis off ? lets see ! 2011 polarbear dive for Make-A-Wish. Please contribute whatever you can spare or join the team and come for a swim !!
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11-05-2003 05:44 PM #4JOE?
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thats why i wrote no dressing... but I do put tomato sauce on my salads... is that gross too? lmao.Originally posted by joe!
ceasar dressing is grotesque. 8/28/08
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11-05-2003 05:45 PM #5NCC Executive Chef
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Caesar is good when it is made right. I will only eat eggless Caesar.:D
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11-05-2003 05:47 PM #6Lizard King
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I could eat grilled chicken caesar salads for the of my life, too.
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11-05-2003 05:50 PM #7Registered User
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Re: Chicken Franchese
Originally posted by Kel e grl
Is great I could eat that and chicken cesare salad (no dressing) everyday for the rest of my life and be completely satisfied. a woman after my own heart
What else is there for me to conquer?
Hopefully my ego.
How will I know when I've succeeded?
When I stop caring what anyone thinks.
-Madonna-
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11-05-2003 05:53 PM #8
wait tomoto sauce on salad ? huh ?? wtf ?
How much is it worth for me o freeze my ninis off ? lets see ! 2011 polarbear dive for Make-A-Wish. Please contribute whatever you can spare or join the team and come for a swim !!
http://superbowlsplash.kintera.org/joeydollaz
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11-05-2003 05:54 PM #9NCC Executive Chef
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Tomato sauce, that sounds pretty bad...............I bet you would like my Caesar dressing. I put Mayo, Dijon mustard, olive oil, lemon, parmesan, pepper, salt, garlic and shallots. Comes out real good.Originally posted by Kel e grl
thats why i wrote no dressing... but I do put tomato sauce on my salads... is that gross too? lmao.
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11-05-2003 05:57 PM #10closet guido
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Re: Chicken Franchese
the whats the caesar part?Originally posted by Kel e grl
Is great I could eat that and chicken cesare salad (no dressing) everyday for the rest of my life and be completely satisfied.progress and discipline.
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11-05-2003 06:03 PM #11Originally posted by Hard2Believe
Tomato sauce, that sounds pretty bad...............I bet you would like my Caesar dressing. I put Mayo, Dijon mustard, olive oil, lemon, parmesan, pepper, salt, garlic and shallots. Comes out real good.
sounds good, no anchovies too =-)How much is it worth for me o freeze my ninis off ? lets see ! 2011 polarbear dive for Make-A-Wish. Please contribute whatever you can spare or join the team and come for a swim !!
http://superbowlsplash.kintera.org/joeydollaz
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11-05-2003 06:04 PM #12Registered User
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my dad puts salsa on his salad...weird guy!
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11-05-2003 06:47 PM #13jet setter
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cook for me!Originally posted by Hard2Believe
Tomato sauce, that sounds pretty bad...............I bet you would like my Caesar dressing. I put Mayo, Dijon mustard, olive oil, lemon, parmesan, pepper, salt, garlic and shallots. Comes out real good.
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11-05-2003 07:01 PM #14NCC Chef de Cuisine
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Chicken Fricassée
1 ea whole 2½ - 3 lb (1.1-1.4 kg) chicken
to taste salt
to taste ground white pepper
1 oz butter
2 oz onion, cut brunoise
1 oz flour
1 pt chicken stock (approximately)
----- SACHET -------------------------------------------
.17 ea bay leaf
.17 ea small piece of celery
.67 ea parsley stems
.04 tsp thyme
ea ----- LIAISON -------------------------------------------
.83 ea egg yolks, beaten
2.67 fl oz heavy cream
-----------------------------------------------------------------
1 tsp lemon juice
to taste salt
to taste ground white pepper
to taste nutmeg
1. Cut the chickens into 8 pieces each. Season with salt and white pepper.
2. Melt the butter in a brazier over moderate heat.
3. Add chicken and onion. Sauté very lightly so that the chicken is seared on all sides, but do not brown.
4. Add the flour and stir so that it combines with the fat to make a roux. Cook another 2 minutes, without browning.
5. Gradually stir in enough stock to cover the chicken. Bring to a simmer, while stirring, until the sauce thickens.
6. Add the herbs, tied in cheesecloth (sachet).
7. Cover and place in a slow oven (300°F/150°C) or over very low heat on the range. Cook until tender, about 30-45 minutes.
8. Remove the chicken from the sauce and keep it warm in a covered pan.
9. Degrease the sauce. Reduce it over high heat to proper thickness. You should have about 2 qt (2 L) sauce. Strain through cheesecloth.
10. Combine the egg yolks and cream. Temper with a little hot sauce, and add the liaison to the sauce. Bring to just below the simmer. Do not boil.
11. Season to taste with lemon juice, salt, white pepper, and nutmeg. Pour the sauce over the chicken.jt
you bring light in..to a dark place
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11-05-2003 07:06 PM #15NCC Executive Chef
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Time and place????Originally posted by just jess
cook for me!
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11-05-2003 07:14 PM #16NCC Chef de Cuisine
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that recipe serves 4 by the way...
jt
you bring light in..to a dark place
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11-05-2003 07:17 PM #17jet setter
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asap..u can come over and use my vikinggggOriginally posted by Hard2Believe
Time and place????
Admiration - n. Our polite recognition of another's resemblance to ourselves. -Ambrose Bierce
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11-05-2003 07:35 PM #18Your Own Personal Jesus
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mmmmm i love food
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11-05-2003 08:28 PM #19Guest
im hungry now
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11-05-2003 08:34 PM #20Registered User
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Re: Chicken Franchese
Originally posted by Kel e grl
Is great I could eat that and chicken cesare salad (no dressing) everyday for the rest of my life and be completely satisfied.
How are u completley satisfied???
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