2 posts tagged “chicken”

Good heavens... six weeks since I've posted anything. Many apologies.

Every spring for Mothers' Day, my brother and I get together and cook a brunch/lunch for our mother. At least, for the last three years we have done so; I think we had a particularly trying brunch out at a local restaurant and decided we could do it better on our home turf, without the rude waiters and screaming children. We try to have a theme. I think this year, the theme turned out to be Yummy Spicy Things from Communist Countries.

My brother wanted to make Spicy Mandarin Chicken and steamed rice; who am I to argue? Note the 1950's kitchen in the background. Except for the new range, it's pretty much the way it was when I was learning to cook in it. I think I recognize some spices and herbs I bought back in about 1980, still in the cupboards.

Green pepper massacre

I debated about making a side dish, but was working under some constraints. My husband had a 75-mile bike race the previous day, in The Dalles, about 80 miles east. We were playing on staying in The Dalles most of the weekend and then driving back to the family abode on Sunday morning. I didn't want to have to go grocery shopping that morning as well, so I needed something portable.

The answer? Cuban sandwiches. I packed along my new Cuisinart Griddler and all the fixings (had a refrigerator at the motel) and all I had to do was assemble the works and toast the sandwiches. Kettle Chips Lightly Salted rounded out the meal.

Cuban sandwiches, partially assembled

We drank some bubbly while we cooked and Mike entertained Mom in the living room (he's good at that). The chicken dish and the sandwiches, all yummy, we accompanied with a nice cheerful French pink wine. Mmmm.... wine and potato chips, my favorite.

Maphead's Mandarin chicken

Completed Cuban sandwiches

I don't have the chicken recipe, but Cuban sandwiches are basic to our household and very easy to make.


Soft French hoagie rolls (We use Franz Pub Rolls)
Soft butter
Dijon mustard (I like Grey Poupon Country Style)
Cooked shredded pork OR sliced roast pork OR sliced turkey
Sliced ham, the best you can get
Sliced Swiss cheese, full-flavored

Slice the buns open. Spread sparingly with soft butter and and with mustard to taste. Layer some pork on each bottom bun, followed by ham, and finally with cheese. Top with (duh!) the top halves of the bun. Toast them until golden in a panini press or contact grill; in a pinch, a waffle iron will do the trick. (For the Cuisinart Griddler, I cook two sandwiches at a time for five minutes on Medium and then turn it up to High until I hear sizzling sounds). Allow to cool slightly and cut in half with serrated knife. Serve with side dishes such as coconut rice and Cuban black beans, or with Kettle Chips.

The more time I spend cooking, the less time I have to write. That's life. I've been cooking a lot this week; some successes, some flops. The weather has cooled off and I was finally able to face the ham I've been hanging on to for a while, so I popped it into the slow-cooker on Tuesday morning (this was a boneless, fully cooked half ham, Maple River Brand) with a cup of white wine, a dollop of Dijon mustard, and a peeled sliced apple, then turned it on "low". I mostly ignored it the rest of the day, although I turned it a couple of times.

When we were almost ready to eat, I took out the ham and placed in on a platter and covered it with foil and then a dishtowel for insulation. I removed and discarded the apple bits from the slow-cooker, and poured the remaining liquid into a small saucepan. Then I made the following sauce:

Dijon-Gruyere Sauce for Ham or Chicken

Pan drippings from roasting or braising (in this case, the winey hammy liquid from the slow-cooker)
1 cup heavy cream
2 tablespoons Dijon mustard
Salt and pepper
1/4 pound Gruyere cheese, shredded

Boil drippings or pan juices down rapidly until you have about 1/3 cup. Add cream and mustard; use whisk to combine. Simmer over medium heat until it begins to thicken a little. Reduce heat to lowest setting; gradually whisk in the shredded cheese. Serve hot with the ham or chicken.

I originally found this in a Sunset book, "Country French Cooking". It was served over a roasted chicken that had been quartered, sprinkled with more Gruyere, then put under the broiler for a minute or so. We had a housemate (John) at the time who loved this dish. Years later I dug up the recipe for him so he could cook it for the young woman he was dating. He cooked it, she loved it, and they have been married now for about five years.

I had always only used the sauce on chicken, but it occurred to me this week that the flavors were perfect for ham as well. The sauce is also delicious over rice or potatoes or bread. I do have some leftover, and I plan to use some of it in the egg batter for Monte Cristo Sandwiches in a few days. We'll see how that comes out.