MIKADO - VINCENT PRICE
This is an adaptation of a recipe from the Victorian American volume of Vincent Price's collection, "A National Treasury of Cookery," which I recently acquired. As I was looking through the book, this recipe caught my eye because I am an unabashed Gilbert and Sullivan fan. :) As the G&S show of "The Mikado" opened in 1885 at the Savoy Theatre in London, I imagine that this dish (which is rather not very Japanese, but ah well) must've been a Victorian homage to the production. It is a dish I can easily imagine a Brit in India in the 19th century enjoying. :) As far as how it tastes - it's delicious! It's kind of like a combination between Chile Verde and curry. It's not pretty when it's done, but it IS very tasty. It's even better then next day, as leftovers, when the flavors have had the chance to meld in the refrigerator!
Provided by Julesong
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Melt together the butter and olive oil in a large sauté pan over medium high heat, then add the diced meats and cook while stirring for 5 minutes; drain of excess fat, if any.
- Add most the broth (reserve about 1/4 cup), onion, and green pepper.
- Combine the curry powder with the reserved broth, then stir mixture into the broth mixture.
- Add the Herbes de Provence contained in a tea ball, salt, and freshly ground pepper, and simmer uncovered over medium heat for 30 minutes.
- Remove the herbs in the tea ball, add the uncooked rice and simmer (still uncovered), stirring occasionally, for an additional 30 minutes (checking now and then to make sure you're not running out of liquid - if so, add a little broth).
- Serve with cooked noodles (we served it over sautéed sherry asparagus and tofu).
- Note: when we prepared this dish, the lamb we had at home was ground, so that's what we used - it worked just fine; also, the original recipe called for a "bouquet of herbs" with no specific herbs or amounts indicated, so I substituted the Herbes de Provence.
- Note #2: the original recipe called for 2 quarts of broth and 3 tablespoons uncooked rice - as we prepared this dish, it simply didn't seem to work well and so we decreased the broth and increased the rice and it came out quite well.
Nutrition Facts : Calories 405.2, Fat 17.1, SaturatedFat 6.7, Cholesterol 101.4, Sodium 766.4, Carbohydrate 29.9, Fiber 2.6, Sugar 3, Protein 33.3
More about "mikado vincent price recipes"
10 BEST VINCENT PRICE RECIPES | YUMMLY
2022-10-30 Mikado - Vincent Price Food.com minced onion, veal, unsalted chicken stock, salt, boneless skinless chicken breast and 10 more Vincent Price Bookbinder Snapper Soup Food.com
From yummly.co.uk
From yummly.co.uk
BOOKS BY VINCENT PRICE (AUTHOR OF A TREASURY OF GREAT RECIPES)
1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars. Great American Poetry: 3 Centuries of Classics. by. Henry Wadsworth Longfellow, Vincent Price (Narrator), Oliver Wendell Holmes …
From goodreads.com
From goodreads.com
VINCENT PRICE’S FRENCH ONION SOUP – SOUPE à L’OIGNON
2018-10-28 Add the parsley sprig, thyme, chicken stock, wine, and simmer for 45 minutes, then remove from heat and add the Cognac. To serve: divide the servings between the six oven …
From thefooddictator.com
From thefooddictator.com
VINCENT PRICE’S PUMPKIN PIE – A VINTAGE HALLOWEEN RECIPE TEST
2013-10-30 1/2 tsp ground nutmeg. 1/2 tsp ground ginger. Instructions. Make the pie shell with a high scalloped edge (*Ruth’s Note: Or use a deep dish pie plate), refrigerate for several hours. …
From midcenturymenu.com
From midcenturymenu.com
RECIPE BOOK - MIKADO - VINCENT PRICE #DELICIOUS | FACEBOOK
31 DAYS OF VINCENT PRICE RECIPES - TUMBLR
French pancakes crepes 31 days of vincent price recipes vincent price. Day nine: hashed browned potatoes! We’re finally caught up, so here’s more potatoes! We forgot to take a …
From 31daysofvincentrecipes.tumblr.com
From 31daysofvincentrecipes.tumblr.com
I MADE THE STRANGEST RECIPE IN VINCENT PRICE’S COOKBOOK
2018-07-09 1 tablespoon gelatine. ¼ pint cold water. ¼ pint cream. Dissolve gelatine in the cold water. Heat for 10 minutes, add to cream and mayonnaise.Beat well together and add …
From myrecipes.com
From myrecipes.com
RECIPES - VINCENT PRICE
Vincent and Mary Price were the original foodies and produced two cookbooks together, A Treasury of Great Recipes (1965) and Come into the Kitchen (1969). Vincent also hosted the …
From vincentpricelegacy.com
From vincentpricelegacy.com
10 BEST VINCENT PRICE RECIPES | YUMMLY
2022-10-30 Mikado - Vincent Price Food.com veal, minced onion, olive oil, ground black pepper, green bell pepper and 10 more Vincent Price Bookbinder Snapper Soup Food.com
From yummly.com
From yummly.com
You'll also love