Cooking with the 60-Minute Gourmet: 300 Newly Discovered Recipes from Pierre Franey's Classic New York Times Column - Pierre Franey - Hardcover - 1st Edition

Chicken Fingers with Garlic Butter Over the years, I have probably devised more chicken breast recipes than anything else. And the demand never ends. Chicken breast is one of the most appealing foods in the supermarket because it is ready to cook, versatile, low in fat and high in protein. But if one falls into a rut by simply broiling or baking chicken breasts, dinner can be mighty boring. This recipe for chicken fingers with garlic butter is simple yet tasty. And you can vary the seasonings in countless ways. Yield: 4 servings. 4 skinless, boneless chicken breast halves Salt and freshly ground pepper to taste 1 tablespoon chopped fresh oregano or 2 teaspoons dried 2 tablespoons flour 2 tablespoons butter 2 tablespoons olive oil 4 ripe plum tomatoes, skinned, seeded, and diced small 1 tablespoon chopped garlic 4 tablespoons chopped fresh coriander or basil 2 tablespoons fresh lime juice 1. Using a sharp knife, cut the breast halves in half crosswise, then lengthwise into strips 1/2 inch wide.(Continued on next page) 2. Thoroughly blend salt, pepper, oregano, and flour in a flat dish. Add the chicken pieces in one layer. Stir to season, keeping each strip separate. 3. Heat the butter and oil over high heat in a skillet large enough to hold the chicken pieces in one layer. Add the chicken, cook and stir until lightly browned, about 3 minutes. Add the tomatoes and garlic and cook, stirring, for 3 minutes more. Add the coriander and lime juice and continue cooking. Blend well and serve immediately. tip: To get the most juice out of a lime or lemon, roll it on a countertop while pressing down. Another method is to pop it in the microwave for 30 seconds, just to warm it. Salmon Marinated with Ginger and Fennel This invigorating appetizer pairs the rich, buttery taste of fresh salmon with the zesty flavors of ginger and fennel. Yield: 8 to 10 servings. 2 pounds skinless salmon fillets (have your fish market remove the skin) 1/2 cup fresh lime juice 1 cup thinly sliced fennel bulb 2 tablespoons white wine vinegar 2 tablespoons olive oil 1 tablespoon grated fresh ginger 1/4 teaspoon hot red pepper flakes Salt and freshly ground pepper to taste Lettuce for garnish 1. Slice the salmon crosswise into strips about 1/4 inch wide. Place the strips in a large mixing bowl. Add the lime juice, fennel, vinegar, oil, ginger, red pepper flakes, and salt and pepper. Stir gently and cover with plastic wrap. Refrigerate for 4 to 5 hours. Taste for seasoning (you may need more salt). 2. Line small serving plates with lettuce and place a portion of salmon over the lettuce. Steamed Mussels Provencal In the South of France, where mussels are a staple, this is a very popular appetizer. Once you get the hang of it, you may substitute herbs and spices of your choice. Yield: 4 servings. 5 pounds fresh mussels 3 tablespoons olive oil 1 tablespoon finely chopped garlic 1/2 cup finely chopped fennel 1/2 cup finely chopped onions 1 sweet red pepper, cored, seeds removed, and finely chopped 1 cup crushed canned tomatoes 1/2 teaspoon saffron threads (optional) 1 teaspoon ground turmeric 1/8 teaspoon red pepper flakes, or to taste 1/2 cup dry white wine 4 sprigs fresh thyme or 2 teaspoons dried 1 bay leaf Salt and pepper to taste 4 tablespoonsFraney, Pierre is the author of 'Cooking with the 60-Minute Gourmet: 300 Newly Discovered Recipes from Pierre Franey's Classic New York Times Column - Pierre Franey - Hardcover - 1st Edition' with ISBN 9780812930948 and ISBN 0812930940.