Champagne chicken & mushrooms

Flour, all-purpose	½ cup
Salt	1 teaspoon
Pepper, freshly ground	½ teaspoon
Chicken breast, boneless, skin on	4
Butter, unsalted	2 tablespoons
Olive oil	2 tablespoons
Shallots, minced	½ cup
Shiitake mushrooms, stems removed, sliced	1 cup
Garlic, minced	3 cloves
Champagne or sparkling wine	2 cups
Thyme, fresh, chopped	2 teaspoons
Cream	½ cup

1. In a shallow bowl, stir together flour, salt, and pepper. 
2. Dredge chicken in flour mixture; place on a wire rack, and let stand for 15 minutes. 
3. Dredge chicken in the flour mixture again; return to rack. 
4. In a large skillet over medium heat, melt butter with olive oil. 
5. In batches, cook chicken 5 minutes on each side, or until golden brown. 
6. Place chicken on a plate, and set aside. 
7. Add shallots to the skillet; cook, stirring often, for 2 minutes, or until golden brown. 
8. Add mushrooms and garlic, and cook, stirring often, for 10 minutes, or until mushrooms are tender. 
9. Stir in Champagne and thyme; bring to a boil, stirring to loosen browned bits from the bottom of the skillet. 
10. Reduce heat, and return the chicken to the skillet. 
11. Cover and simmer for 10 minutes, or until done. 
12. Transfer chicken to a serving platter. 
13. Stir cream into the mushroom mixture; cook 5 to 6 minutes, or until thickened. 
14. Taste and adjust seasonings as necessary. 
15. Serve sauce over chicken, and devour immediately.

Recipe from Southern Living 1001 Ways to Cook Southern.

Bison steaks with fig-balsamic sauce

Pictured with charred corn salad.

Wine, dry red	2 cups
Fig balsamic vinegar (or plain)	2 tablespoons
Beef demiglace	2 tablespoons
Salt
Pepper, freshly ground
Butter, unsalted	4 tablespoons
Bison tenderloin steaks	4
Garlic	4 cloves

1. In a small saucepan, combine the wine, vinegar, and demiglace, and bring to a boil. 
2. Simmer over moderate heat until the sauce is reduced to a thick glaze (about ½ cup), about 20 minutes. 
3. Season the glaze lightly with salt and pepper. 
4. In a heavy skillet, melt the butter. 
5. Lightly season the steaks with salt and pepper, and add them to the pan. 
6. Add the garlic and cook over moderate heat, turning the occasionally, until browned and crusty all over, and an instant-read thermometer inserted in the center registers 130°F for medium-rare, about 14 minutes. 
7. Transfer the steaks to a platter, and let rest for 5 minutes. 
8. Transfer the steaks to a place, and serve with the fig-balsamic sauce.

Recipe from Food & Wine, September 2012.

Charred corn salad with mint, parsley, and cilantro

Pictured with bison steaks with fig-balsamic sauce.

Corn, large ears, shucked	4
Olive oil, extra virgin
Salt
Pepper, freshly ground
Onion, small, red, thinly sliced	1
Lime juice, freshly squeezed	2 ½ tablespoons
Jalapeño, seeded, thinly sliced	1
Mint leaves, torn	3 tablespoons
Parsley leaves, torn	3 tablespoons
Cilantro leaves, torn	3 tablespoons

1. Heat a large grill pan. 
2. Brush the corn with olive oil, and season with salt and pepper. 
3. Grill over moderately heat, turning, until crisp-tender, about 12 minutes. 
4. Let cool. In a small bowl, combine the onion and lime juice, and let stand for 10 minutes.
5. Mix in the jalapeño, 2 tablespoons olive oil, and season with salt and pepper.
6. Working in a large bowl, cut the kernels off the cobs in sections. 
7. Add the onion dressing, and toss. 
8. Add the mint, parsley, and cilantro, and toss again. 
9. Serve warm. 

Adapted from a recipe from Food & Wine, September 2012.

Creamy chicken-noodle casserole with spinach and mushrooms

Chicken breast, boneless, skinless	1 pound
Water	1 ½ cups
Garlic, minced	3 cloves
Bay leaf	1
Flour	1/3 cup
Cornstarch	2 tablespoons
Milk	2 cups
Tarragon, dried	1 teaspoon
Salt	1 teaspoon
Nutmeg, freshly ground	1/8 teaspoon
Wine, dry white	¼ cup
Spinach, frozen, thawed, squeezed dry	10 ounces
Linguine, spinach, cooked al dente	10 ounces
Mushrooms, quartered	1 pound
Salt
Pepper, freshly ground
Butter	1 tablespoon
Breadcrumbs, fresh French, coarsely chopped	1 cup
Parmesan cheese	½ cup + ½ cup
Asiago cheese, shredded	½ cup + ½ cup

1. Preheat oven to 400°F. 
2. Combine chicken, 1 cup water, garlic, and bay leaf in large saucepan. 
3. Cover and simmer until chicken is cooked, turning once, about 15 minutes. 
4. Transfer chicken to a plate to cool, and then shredded. 
5. Reserve the cooking liquid, and add water, if necessary, to measure 1 cup. 
6. Whisk flour and cornstarch together in a heavy, large saucepan. 
7. Add 1 cup milk, whisking until smooth. 
8. Over medium heat, stir in 1 cup milk, tarragon, salt, nutmeg, and reserved chicken cooking liquid. 
9. Stir until thick and boiling, about 5 minutes. 
10. Add wine, and stir until mixture is very thick, about 2 minutes longer. 
11. Remove from heat. 
12. Stir in shredded chicken and spinach, and then add noodles and mushrooms. 
13. Transfer to a 11x7x3-inch glass baking dish, and season with salt and pepper. 
14. In a medium skillet, melt butter over medium-high heat. 
15. Add breadcrumbs, and stir 1 minute. 
16. Sprinkle over casserole, and sprinkle with ½ cup Parmesan and ½ cup asiago. 
17. Bake until golden, about 20 minutes. 
18. Sprinkle with ½ cup Parmesan and ½ cup asiago. 

Adapted from a recipe by The Flavor of Bon Appetit 1999.

Grilled salmon tacos with lime slaw and mango salsa

Salmon filet with skin	1 ½ pounds
Chile powder	1 teaspoon
Salt	¼ teaspoon
Sugar	¼ teaspoon
Cumin	¼ teaspoon
Tortillas, corn	8
Green onions, thinly sliced	4
Slaw
Cabbage, shredded	10 ounces
Cilantro, chopped	½ cup
Mayonnaise, light	½ cup
Lime, freshly squeezed	2
Sugar	1 teaspoon
Chile powder	1/8 teaspoon
Salt	1/8 teaspoon
Salsa
Mango, skinned, small dice	1
Onion, red, diced	¼ cup
Bell pepper, red, diced	¼ cup
Cilantro, chopped	½ cup
Olive oil	1 teaspoon
Jalapeño, seeded, minced	1
Lime, freshly squeezed	1
Salt	1/8 teaspoon

Rub

1. Pat the salmon dry.
2. In a small bowl, combine the chile powder, sugar, salt, and cumin.
3. Sprinkle over the surface of the flesh-side of the salmon.
4. Set aside.

Slaw

1. In a large bowl, whisk together the mayonnaise, lime juice, sugar, salt, and chile powder.
2. Add the cabbage, cilantro, and green onions, and toss well to coat.
3. Cover and refrigerate.

Salsa

1. In a medium bowl, combine all ingredients.
2. Taste and adjust seasonings as necessary.
3. Cover and refrigerate.

Grill

1. Spray your grill with cooking oil, and light a medium-hot flame.
2. Place the salmon skin-side down on the grill, cover, and cook for about 5 minutes.
   Depending on the thickness of the fish, cook about 10 minutes per inch of thickness.
3. Flip the salmon over, peel off the skin, and cook for 3 minutes more, or until the fish flakes easily with a fork.
4. Remove from heat, and place it on a plate.
5. Place the corn tortillas on the grill for a few seconds a side to warm.
6. Flake the fish, and divide evenly between the tortillas.
7. Top with lime cilantro slaw and mango salsa.
8. Serve immediately with lime wedges.