BATTERED QUEENIES WITH TARTAR SAUCE (MANX SCALLOPS)
Make and share this Battered Queenies With Tartar Sauce (Manx Scallops) recipe from Food.com.
Provided by Chocolatl
Categories European
Time 15m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Poach the queenies in water until tender. Drain.
- Season 1/4 cup flour with salt and pepper.
- Combine remaining flour with breadcrumbs and egg.
- Gradually stir in oil and milk.
- Coat queenies in seasoned flour.
- Dip the queenies into the batter using a long skewer.
- Heat oil in a deep fryer to 375°F.
- Fry queenies in batches for about three minutes, or until golden brown.
- Drain on paper towels and sprinkle with salt.
- Sauce:.
- Combine onions, parsley, and capers.
- Add mayonnaise and mix until creamy.
- Stir in lemon juice.
Nutrition Facts : Calories 582.3, Fat 22.7, SaturatedFat 4.8, Cholesterol 136.4, Sodium 881.5, Carbohydrate 67, Fiber 2.8, Sugar 3.2, Protein 26.7
BONNIE'S TWICE BAKED BARBECUED CHICKEN
This is an easy and very tasty twice baked barbecued chicken recipe. The chicken is brined first to ensure the meat is tender, and then lightly browned in butter, and then covered with a delicious barbecue sauce that you make yourself. It is so tender and moist that you will want to fix it this way often. I am happy to share this...
Provided by BonniE !
Categories Chicken
Time 3h
Number Of Ingredients 20
Steps:
- 1. BRINE THE CHICKEN Cut your chicken into serving pieces, remove skin. Leave bone in. Cut a couple of slashes at an angle across the top of each piece about 1 1/2 inches apart almost to the bone. Here is how to brine the chicken. It is very easy to do. All you need is the kosher salt and enough water to cover the chicken pieces. (not table salt) I use a large plastic container big enough to hold all the pieces and one that will fit in my refrigerator. Place 1/2 cup KOSHER salt in the container and add the water, stir well, and then add the chicken pieces. Let it brine ONLY a couple of hours, then rinse the chicken, discard the brine, and return the chicken to the refrigerator.
- 2. FIRST BAKING Preheat your oven to 350 degrees. Take a plastic bag, put in the one cup of flour and 1 teaspoon of salt. Mix well. Add chicken, a few pieces at a time, shake to coat. Then lightly brown the chicken pieces and place them slash side up in a deep dish sprayed with Pam. At least 13x9. (I use a deep lasagna dish as in the photo) Bake in the oven for 20 minutes.
- 3. MAKE THE SAUCE Meanwhile, in a small saucepan, heat the ingredients for the sauce and keep it hot until the chicken has baked.
- 4. SECOND BAKING When the chicken has finished baking, remove the chicken to the stove, and pour the pan of simmering sauce directly over the chicken, taking care to cover evenly. Return the dish to the oven, and bake for 30 minutes more until it is bubbling and starting to brown. I cover with a tent of foil until ready to serve.
- 5. Cook's Tip: I encourage you to not skip the brining step as it makes the meat fork tender and juicy. Enjoy!
CREAMY BOW TIES AND CHICKEN
Barbara Lopshire of Holland, Michigan copied the Creamy Bow Ties and Chicken from a similar dish at a nearby Italian restaurant, but her version has "all the flavor but less fat and it's cheaper!"
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Rub pepper and cayenne over chicken. Broil 4-6 in. from the heat for 4-5 minutes on each side or until juices run clear. Set aside and keep warm. , In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 teaspoons drippings. In the drippings, saute mushrooms, onion and garlic. Remove from the heat; set aside., Cook pasta according to package directions. Meanwhile, in a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add 1/2 cup Asiago cheese and cream cheese; stir until cheese is melted. , Cut chicken into strips. Drain pasta. Toss chicken, pasta, bacon and mushroom mixture with cream sauce. Top with tomato and remaining Asiago cheese.
Nutrition Facts :
SCALLOP TARTARE
Sweet and tender scallops make a natural substitute for raw beef in tartare. While beef stands up to strong, aggressive capers and mustard, the ratios are dialed back here to accommodate the scallop, which is more subtle. Because they're being served raw, it's important to buy fresh, high-quality scallops. Many store-bought options are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it's important to look for scallops that are labeled "dry" or "dry-packed" for more pure flavor.
Provided by Mark Bittman
Categories easy, quick, finger foods, seafood, appetizer
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Chop the scallops into small pieces then transfer to a medium bowl.
- Add the eggs, parsley, red onion, capers and mustard, and gently toss to coat. Season to taste with salt, pepper and Worcestershire sauce. Serve with toast points.
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