5 Star Chicken

Chicken
4 Boneless Chicken Breast, skin removed, pound to tenderize
1 Handful of Freshly Grated Parmesan
2 cups of Panko Breadcrumbs
1 small bunch of Basil, chopped
Zest of 1 Lemon
1 egg, beaten
1 cup Flour
Sea Salt
Black Pepper

Salad
1 bulb of Fennel, shaved with a mandolin
2 Red Apples, julienned
1 large Grapefruit, peeled and 'supremed'
1 small bunch of Cilantro, chopped
1 tsp Whole Grain Mustard
Sea Salt
Black Pepper

Vinaigrette
1 Tbsp Accacia or Orange Blossom Honey
Juice of 1 Lemon
1 Tbsp Malt Vinegar
2 tsp High Quality Soy Sauce
1 clove of Garlic, chopped
1 cup EVOO
Black Pepper

1. Chicken- Pat dry breasts and season with salt and pepper.- Mix Parmesan, Basil, Zest and Panko together and lay it out on a flat plate.- Coat evenly with flour.- Coat evenly with the beaten egg.- Coat evenly with panko mixture. - Tap more crumbs on the chicken to ensure even coating.- On a hot non stick pan, heat EVOO and sear chicken for 3.5 mins a side until brown and crispy. Keep in mind you do not want to overcook the chicken or undercook it, 3.5mins per side is a good timing for a relatively thick breast(like the one in the picture). - Set aside on a wire rack to cool.
2. Salad- Put everything in a bowl and toss! Use your fairy fingers, be delicate.
3. Vinaigrette- Whisk everything in a bowl.- Taste. Add more soy if required.
4. Putting it altogether:1. Make the vinaigrette.2. Make the salad, chill in fridge.3. Cook the chicken. 4. When chicken is ready, slice it up and immediately serve with salad on top and drizzle vinaigrette.

Spicy Honey-Brushed Chicken

• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• 8 boneless, skinless chicken thighs (or 4 chicken breasts)
• 6 tablespoons honey
• 2 teaspoons cider vinegar

1. Combine garlic powder, chili powder, salt, cumin, paprika, and cayenne pepper in a medium bowl.
2. Add chicken thighs to bowl and toss to coat with spices.
3. Grill chicken* over medium heat, 5 minutes on each side.
4. Combine honey and vinegar in a small bowl. Brush ¼ cup of the mixture on the chicken thighs.
5. Grill for 1 minute.
6. Turn thighs over and brush the opposite sides with the remaining honey and vinegar mixture.
7. Grill for 1 minute more, or until chicken is done.
8. note: grilling times will be longer if you are using chicken breasts

Marlboro Man’s Favorite Sandwich

1-2 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion
2-3 French/Deli rolls
Butter, man
Lawry’s Seasoned Salt
Worcestershire Sauce
Tabasco

1. Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
2. Slice cube steak against the grain. Season with Lawry’s.
3. Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
4. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
5. Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
6. Butter halved French rolls and brown on skillet.
7. To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!

Balsamic Chicken

1/4 cup (50 mL) all-purpose flour
1/4 tsp (1 mL) each salt and pepper
4 boneless skinless chicken breasts (about 1-1/2 lb/750 g)
2 tbsp (25 mL) extra-virgin olive oil
3 cloves garlic, minced
1/2 tsp (2 mL) crumbled dried sage or rosemary
1 cup (250 mL) chicken stock
2 tbsp (25 mL) balsamic vinegar
2 tsp (10 mL) liquid honey
1 tbsp (15 mL) chopped fresh parsley

1. In shallow dish or plastic bag, combine flour, salt and pepper. Add chicken and turn or shake to coat.
2. In large nonstick skillet, heat half of the oil over medium heat; fry chicken, turning once, until no longer pink inside, 12 minutes. Remove to plate and keep warm.
3. Add remaining oil to pan; cook garlic and sage just until golden, about 1 minute. Sprinkle with any remaining flour; cook, stirring, for 30 seconds. Stir in stock, vinegar and honey; cook until thickened enough to coat back of spoon.
4. Return chicken and any accumulated juices to pan, turning to coat; cook until chicken is glazed, about 1 minute. Sprinkle with parsley.

Blueberry Muffins

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

(Non American) Sweet and Sour Pork

1/2 lb. pork tenderloin (cut into bite size pieces)
1/2 green bell pepper (about 2 oz. and cut into pieces)
1/2 red bell pepper (about 2 oz. and cut into pieces)
2 stalks scallions (only the white part, cut into 2 inch length)
1 piece fresh/canned pineapple ring (cut into small pieces)
1 clove garlic (finely chopped)
Oil for frying

Marinate:

1 teaspoon soy sauce
1/2 teaspoon corn flour
1/2 teaspoon rice wine

Frying Batter:

1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt

Sweet and Sour Sauce:

1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water

1. Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes.
2. Mix the sweet and sour sauce ingredients well and set aside.
3. Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter.
4. When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.
5. Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickenens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.

Chicken Satay

4 chicken breasts
1 teaspoon of coriander powder
2 stalks lemon grass
6 shallots (peeled)
2 cloves garlic (peeled)
4 tablespoons of cooking oil
1 teaspoon of chili powder
2 teaspoons of turmeric powder (kunyit)
4 teaspoons of Kecap Manis (ABC brand from Indonesia recommended)
1 spoon of Oyster Sauce (Lee Kam Kee brand recommended)
Bamboo skewers (soaked in water for 2 hours to avoid burning)
1 cucumber (skin peeled and cut into small pieces)