Gourmet Chef Recipe Collections:
Main Ingredient:  Bean and Legumes  Beef  Berries  Bread and Stuffing  Cheese, Egg and Dairy  Chicken  Chocolate  Fish  Fruit  Lamb  Pasta  Pork  Potato  Rice and Grains  Shellfish  Turkey  Vegetable
Cuisines:  Asian  Cajun & Creole  Caribbean  Chinese  French  German  Greek  Indian  International  Italian  Japanese  Mexican  Pacific Rim  Spanish
Holidays and Events:  Brunch  Christmas  Cinco de Mayo  Cocktail Party  Comfort Food  Easter  4th of July  Halloween  Hanukkah  Labor Day  Memorial Day  New Years  Passover  St. Patrick's Day  Thanksgiving
Dish:  Appetizer  Condiment  Dessert  Marinade  Salad  Sandwich  Sauce  Soup  Vegetarian
 







 
 

Gourmet Chef Recipes - January 16, 2007

Gourmet Chef Recipes presents recipes, culinary techniques, presentation styles, menu ideas and party planning.

Today we celebrate Island cuisine with 3 delicious recipes that go
together beautifully.

Print and Prepare !!!
 

Baked Chicken In Peanut Sauce
 
 
 
Ingredients -
 

3 tablespoons Olive Oil
3 pounds Chicken, in large pieces
1 medium Onion, chopped
2 cans Tomatoes -- Chopped
1 medium Bell Pepper -- Chopped
1 teaspoon Thyme
1 medium Bay Leaf
1 teaspoon Salt
1/2 teaspoon Cayenne
1 cup Peanut Butter
1 cup Chicken Stock
16 ounces French-Style Green Beans
 
Preparation:
 
Saute chicken in oil until browned. Remove and set aside. Add onions to pan, saute for 5 minutes. Add tomatoes and bell pepper. Saute for 10 minutes. Add thyme, bay leaf, salt, and cayenne. Mix peanut butter with chicken stock until smooth. Place chicken in baking dish, pour over tomato mixture, stock mixture and green beans. Bake at 350 degrees for 1 hour. Serve over rice.
 
 

Salade Tropicale
 
 
 
Ingredients -
 

3 Medium Tomatoes -- chopped
12 Leaves Basil -- chopped
Salt And Pepper -- to taste
3 Heads Radicchio -- torn
2 Heads Belgian Endive -- torn
3 Heads Bibb Lettuce
8 Ounces Mushrooms -- sliced
6 Cooked Artichoke Hearts
Salade Tropicale Dressing
 
Preparation:
 

Toss and serve topped with dressing.
 
 

Salade Tropicale Dressing
 
 
 
Ingredients -
 

2 Tablespoons Dijon Mustard
Salt And Pepper -- to taste
2 Tablespoons Lime Juice
3 Tablespoons White Vinegar
2 Small Shallots -- chopped
3/4 Cup Olive Oil
1 Bunch Fresh Marjoram -- chopped
1 Ounce Ginger Root -- grated

 
Preparation:
 

Combine, whisk and serve with Salade Tropicale.