Tag Archives | Spring 2011 Recipes

Courtesy of Mary Eshbaugh Hayes

One fryer chicken, cut into pieces, skin removed
Milk (enough to coat all of the chicken)
½ cup flour
1 teaspoon baking powder (makes a better crust)
½ teaspoon paprika
Salt and pepper to taste
1 teaspoon Romano cheese
½ teaspoon nutmeg
Soy or corn oil for frying (enough to cover all of the chicken)

Pour milk into a bowl. Place flour and other dry ingredients into a bag. Dip chicken pieces in milk and then place in the bag with dry ingredients and shake to coat evenly. Fry the chicken until golden brown. Finish by baking in a covered dish at 350° to soften the crust.

FOR THE RISOTTO:
6 cups vegetable broth
1 tablespoon olive oil
2 yellow onions, diced
1½ cups Arborio rice
½ cup dry white wine
1 cup English peas
2 tablespoons finely chopped mint
4 tablespoons butter
1/3 cup freshly grated Parmigiano-Reggiano cheese
Sea salt to taste
Freshly ground black pepper

In a saucepan, warm the broth over low heat. In a skillet, add the olive oil, and stir in the onion. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup of broth to the rice and stir until the broth is absorbed. Continue adding broth, ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. At about the 10-minute mark of cooking the rice, add the peas. Remove from heat and stir in the mint, butter and cheese.

Season with salt and pepper to taste. Once the risotto is ready, allow it to rest as you prepare the scallops.

FOR THE SCALLOPS:
1-2 slices thick-cut applewood smoked bacon cut … Read More