2 chicken breasts
4 tablespoons butter
4 cloves garlic
2 teaspoons poultry seasoning
2 teaspoons black pepper
1 dash of salt
6 shitake mushrooms
9 button mushrooms
2 portobello mushrooms
2 cups chardonay (preferbly fruity)
Dice the onion, place in a pan with the butter. Then chop the shitake and button mushrooms. Mince the garlic and add the garlics, and shitake and button mushrooms to the onions, and stir. Add the chicken breasts, sprinkle half the poultry seasoning and half the black pepper on the two chicken breasts, also lightly salt. Place the portobello mushrooms on top of the chicken breasts. Add half a cup of wine, cover (this dish will be cooked near high for the entire time it is cooking). After the wine has evaporated, flip the chicken over, season the other side with the rest of the poultry seasoning, black pepper, and a little salt and replace the portobellos on top. Add another 1/2 cup of wine and cook covered. Flip the chicken and add more wine at least 4 more times (you may add less than 1/2 a cup from now on). Once the Chicken is cooked through, uncover and do not add wine, but flip rappidly for a few minutes untill it has a brown edge.
server with the portobello on top, and the onion, mushroom saute covering the chicken. also serve with the asparagus tomato salad, and sliced potatos.
asparagus tomato salad
1 bunch aspargus
2 cloves garlic
Tear off and was 1 large lettuce leave per serving. Place on the plate. Slice the tomato in lateral rounds, place 4-6 rounds on the lettuce covering it. Add vinegar, salt, and pepper to the tomatos. Steam the aspargus with garlic for less than 5 minutes (remember when steaming the steamer must be steaming before you add the food) so that the aspargus is bright green and should remain slightly crunchy. Place the aspargus on the tomatos, dash a little more salt and pepper on aspargus.
steamed purple potatos
2 purple potatos
2 cloves garlic
1/2 cup button mushrooms (whole)
Prepare steamer. Slice potatos laterally into 3mm slices. Add potatos, garlic, and mushrooms into the steamer. Steam for over 15 minutes, untill potatos are soft. Serve, and salt and pepper to taste.
NOTE: this produces a very large ammount of Ceviche in excess of 2L
3 red onions (diced) [rotzwiebel]
1 medium yellow bell pepper (diced) [gelbpaprika]
1 medium red bell pepper (diced) [rotpaprika]
1 can 85g pickled green olives (sliced fine) [oliven]
5 medium tomatoes (diced) [tomaten]
1 pack - 6 sprigs - cilantro/coriander (chopped fine) [coriander]
3 large red chili-peppers (diced fine) [frisch rotchili]
6 orange chili-pepper (diced fine) [frisch orangchili]
1 bulb garlic (shelled, and pressed) [knoblauch]
salt to taste [saltz]
pepper to taste [pfeffer]
3 limes juiced [limette]
* little bit of the olive juice [oliven saft]
Mix these ingredients together and mix thoroughly
12 medium fresh lemons (juiced) [citrone]
300g Red Snapper (diced) [Rotbarsch]
300g Tilapia (diced) [Victoriabarsch]
* any Ocean mild, light coloured ocean fish will work, snapper & ocean-bass are my favourites [meeres barsch]
Mix fish with lemon juice (Acid Base) so the fish is completely covered by the lemon juice for about 1-hr or until the fish changed colour and texture to look cooked. If you are concerned about your fish spoiling you can consider soaking in the the refrigerator, I generally do it at room temperature unless I have big slices and want to leave it for several hours.
Once the fish is completely "cooked" mix with "Salad Base." Serve immediately!
Suggested serving ideas
- Use as a dip with tortilla chips.
- Serve as a side dish with rice and meat
- Eat directly as a salad
- Add as a topping to a salad
- Use as a condiment Salsa
Cal Fat Sat Chl Sod Crb Fib Sug Pro 1309 23 4 222 1771 160 26 62 141Copyright Robin * Slomkowski 2008