PREPARATIONS FOR WORLDS

[sw10025]

As an avid Kwan fan and supporter, I want to do everything I can to create good karma for her for worlds. I know people have discussed KFC sacrifices in the past, but I think perhaps we Kwanatics have done too little too late in the animal sacrifice area on her behalf (bear with me, folks). I therefore vow to personally sacrifice at least one piece of chicken (not just KFC -- I think a little variety would be helpful) to the skating gods each day through the world championships. To this end, I will also endeavour to post a chicken recipie for those who would like to participate in the sacrificial ritual with me. Or maybe we can take turns sharing our favorites. Here goes: PASTA WITH CHICKEN AND MORTADELLA Gyoza/potsticker/egg roll wraps (usually available in either the fresh vegetable section or a refrigerated foreign food section of the supermarket) 1 chicken breast half (approx. 4 ounces) White wine Mortadella (2 ounces) 1 tub shredded parmesian (8 ounces or so)(avoid the Kraft-like "powdered" or "granulated" type -- the salt content is way too high) 5 ounces ricotta cheese (you can use low fat) Chicken broth (preferably low salt) Pepper 1 egg (you can use whites only, if you like) Cornstarch Poach the chicken breast in chicken broth and a little white wine until just cooked. Dice and throw in food processor. Shred the mortadella and add to processor. Add the parmesian, ricotta, egg, and pepper to taste. Pulse until mixture becomes a thick paste. Scrape down sides of processor between pulses to incorporate any stray bits. Mix equal parts cornstarch and water in a small, shallow container. Take one tablespoon of mixture and place in center of gyoza wrap (I like the round ones). Dip finger in cornstarch and water mixture and spread a little around half of the wrap. Fold the gyoza wrap in half, pressing lightly to push out any air pockets, and seal (the cornstarch mixture will act as a glue). Stuffed pastas can be lightly fried as a tasty snack or can be boiled in chicken broth for an absolutely scrumptuous soup. I recommend low-salt broth, or adding water, however, or with evaporation, the soup could get very salty. Bon appetit!

[sw10025]

Heck, if we get enough people doing this, we might be able to talk the folks at Tyson or Foster Farms into contributing to my LOOP (Lease an Olympic Official Program) fund with a percentage of the increase in profits. :-)

[rcl]

I prefer beef but chicken is ok too. I have a very simple recipe that I will offer up as a sacrifice for Michelle (for this I want to see her land her 3/3 combo.). It's very tasty and easy if you only have 5 minutes to prepare supper. Chicken & Mushroom Casserole 1 box Uncle Ben's Wild Rice (just the rice- pitch the herb packet) 1 can Campbell's Cream of Mushroom Soup 2-4 chicken breasts (bones or no bones - doesn't matter) 1 onion 1 stalk celery Chop up onion and celery. In square or rectangular baking/casserole pan, mix the rice (right outta the box - don't cook it), soup, 1 can water, the onion and celery. Stir it together - it looks really yucky at this point. Lay the chicken in there and cover it with the liquid. Cover with aluminum foil. Bake in 400 oven for 45 minutes - 1 hour, depending on your oven. I usually bake it for 30 minutes under the foil, then remove the foil for the last 10-15 minutes. Let it set up for a few minutes before serving. Yum!

[skatingfan]

I am willing to sacrifice myself if that counts. Unfortunately, I do not cook. Anywho, sometime ago, I toured China, and came upon a most delicious chicken dish called the Beggar's Chicken. I believe I ate that in a restaurant when touring the West Lake of China. The tour guide told us about the story behind it, and I couldn't remember it if my life depends on it now. They told me the way it is cooked: It is stuffed with mushrooms, water chestnuts and spice, etc. Then it is wrapped in some kind of paper or foil, and clay is cast over the chicken. The whole thing is baked ovenight. The clay forms a mold around the chicken, and has to be cracked open before we can get to the chicken. I did some checking around in the net, some Chinese restaurants in S.F. offer the Beggar's chicken. I am willing to order that for the sacrifice. Littlepang are you here, if you find some restaurants in H.K. that offer the Beggar's Chicken. Please order some for me, I will pay you. Just another questions, will beefers, and ducks count too?

[Beth2000]

Okay y'all I don't have any recipes for chicken. I only make chicken one way. But I am willing to share it with y'all. Four boneless breast of Chicken Melted butter Take your boneless chicken and salt it and throw it on the grill and paint it with melted butter until the chicken is done. Serve and eat it. I told you I didn't have any recipes other then that. But it is really good. Nothing like grilled chicken!

[sw10025]

It was my understanding that the animal sacrifice was formerly KFC Extra Crispy fried chicken, so I suppose we could extend it to all forms of fowl, but I think we'd have to take a group vote on including beef. . .

[rcl]

I vote for beef! I'll bet the Kwans served beef and fowl at their restaurant that they used to have so it's probably ok with them.

[CaptCanada]

I vote no beef. I don't eat much meat and I like chicken recipes better when I feel the need for flesh. Anyway, here is a scrumptious sounding recipe Gala (are ya still around, babe?) sent me that I have soooo wanted to try, but have yet to get off my lazy *** and cook (hey, I'm tired when I get home from work). And I have never ever bought a 3 pound broiler chicken...yikes! We only buy drumsticks and breasts, and even then, I personally have never touched the raw meat. Oh, and for anyone out there who knows how, I am looking for an idiot prrof "homemade chicken noodle soup for when you are sick recipe", preferably one which uses a crock pot and does not require me to handle raw chicken beyond throwing it into the crock. Korean marinated chicken 1 ( 3 pound) broiler chicken 1/4 cup soy sauce 2 tablespoons sesame seeds 1/8 teaspoon salt 1/8 teaspoon ground black pepper 1 green onion, finely chopped (green portion only) 1 clove garlic, minced 1 teaspoon peanut oil 1 tablespoon granulated sugar 1 teaspoon monosodium glutamate 1 Using a sharp knife, remove all chicken meat from bones. (or do what I do ... get skinless, boneless chicken from Frank Perdue!) Cut into 1/8 inch thick, 2 inch square slices. Put chicken in a medium bowl and add soy sauce. 2 In an iron skillet heat sesame seeds until they begin to swell up and pop. Put the seeds in the bottom of a wooden bowl along with the salt. Using the back of a large spoon, crush the seeds as finely as possible. Add the pepper, onion, garlic, oil, sugar and monosodium glutamate. Mix together. Stir the chicken and soy sauce into this mixture and let stand for 30 minutes. Buy sesame seeds in bulk and do the above and mix it with a bit of "mat so ghum" ("tasty" salt) and keep it in a large shaker to sprinkle on various dishes. If you make it like this, you can keep it for a month or two. That "tasty" salt can be bought at Korean groceries.

[Rene]

chicken breasts fillets(flattened) shrimp(lightly) sauteed in butter, garlic & lemon add shrimp to middle of chicken, fold or roll, close with a toothpick return to pan(add more butter etc. if needed) until almost cooked,basting. Move to baking dish sprinkle with fresh parsley, basil and mozzarella cheese. Bake. YUMMY!!!!!!!!!!!! add salt to taste Don't over cook, use all fresh indredients, if you want you can add white wine.

[littlepebbles1]

Homemade Chicken Nuggets 2 small whole chicken breasts 1/2 cup cornflakes 1 teaspoon salt (optional) 1/4 teaspoon pepper (optional) 1/4 cup melted butter Take skin and bones from chicken; cut into 1 inch chunks. Crush cornflakes into crumbs; combine with salt and pepper. Melt butter; dip chicken into butter; roll in cornflakes mixture. Put chicken on aluminum foil covered baking sheet. Bake at 400º for 30 minutes.

[Googoo]

GOSH you guys have made me so hungry! Here is my recipe! BONELESS SKINLESS CHICKEN THIGHS Check the date on the chicken package If the date is ok, unwrap the plastic Remove the chicken Wash the chicken in water and lemon juice Pat dry with a paper towel (no joke I do this) Spray PAM onto the frying pan and turn the stove on low Sprinkle seasoned salt and pepper on one side of the chicken Place chicken in the pan, seasoned side down Put seasoned salt and pepper on the un-seasoned side Put cover on the pan Check e-mail and read MK Forum till something reminds you to check the stove Pour excess water from pan and go back to e-mail Run to the stove screaming "MY CHICKEN!" when you catch a whiff of that burning smell Turn off stove Enjoy!

[sw10025]

Googoo, LOL. Recipies for the cooking impaired might be in order. But is anyone going to actually take the plunge and offer to help me start sacrificing some serious chicken (and now!) to the skating powers that be?!?! Someone has already started a thread offering to say prayers for Michelle, which is great, but we need to cover all our bases!

[rcl]

Googoo - you're a riot! I forgot to tell everyone to turn off the stove in my recipe. I hope they realize that they should do that after they cook the chicken. Southern Fried Chicken How-ever-many-you-want chicken breasts with bones and skin Flour 1/2 tsp. Salt 1/2 tsp. Pepper 1/2 tsp. Paprika You can use as much spice as you like. Mix flour, salt, pepper, paprika in freezer bag. Throw the washed and patted dry chicken breasts in the bag one-at-a-time. Zip it up and shake 'em up till their coated. Throw 'em in a frying pan or an electric skillet (350 or 375) that's piping hot with lots of cooking oil and fry away. I like to brown them with the lid off for 10-15 minutes then cook them with the lid on until their done inside. Turn your stove or skillet off and wash it. The drippings make yummy gravy too for your mashed potatoes.

[sw10025]

RCL, you don't dip the chicken in some sort of liquid and then back into the flour mixture? For those who like fried chicken, here are some tips you may not be aware of: cake flour will give you a softer crust bread flour will give you a crunchier crust using cornmeal on the second dip gives a different flavor dipping in egg will give you a richer crust dipping in milk will give you a thinner crust dipping in buttermilk will give you a tangier flavor to your crust Before cooking, soak the chicken pieces in salted water so that the meat absorbs some of the salt (through osmosis). Don't bread the chicken until immediately before cooking. Peanut oil gives the chicken a better taste, but be careful, I believe it burns more easily than regular vegetable oil. If you place the fried chicken on a wire rack, elevated slightly over another container, rather than using paper towels, the pieces should remain crisp and not get soggy on one side. Frying can dull the flavor of spices, so you either have to put more beforehand to account for this, or put the spices on after cooking (I also like to add a little garlic powder and onion powder to my spices, or I buy that wonderful Schilling Fried Chicken seasoning, which is excellent.)

[MarcellaMichelle]

LOOP (Lease an Olympic Official) is perfect!! My favorite is chicken saltimbocca You need boneless, skinless chicken breasts and then you have to pound them to make them flat and tender. This is the pain in the neck part. Then you roll a piece of ham and a piece of moked provolone cheese in the middle and hold the rolled up chicken together with toothpicks. Remember to count the toothpicks because what goes in must come out before you bite into the finished product!! Then dip the chicken rolls into melted butter and coat them with a mixture of equal parts Italian breadcrumbs and parmesan cheese. Tne just bake them in a glass pan at 350 degrees for about a half hour to forty minutes or until golden brown. I like to pack them close together in the pan because they stay juicier that way. I also sprinkle the extra melted butter and breadcrumb/cheese mixture over the top before they go into the oven. I also add cheese to melt over the top of the chicken during the last five minutes of baking (or the cheese will burn.) Sorry I don't have more exact recipe but I am a throw it all together and hope for the best cook (which drives my mother crazy but works for me). It is a twist on chicken Kiev and is very tasty.

[sw10025a]

Well, it looks like if the chicken sacrifices (and RCL's sacrifices to the bovine interests) don't work, we can gather all the recipies and sell our cookbook to help pad my LOOP-FLIP fund (Lease an Olympic Official with Filthy Lucre for Infuence Peddling). Yum, yum. Here's my latest offering, which should be fairly easy even for the cooking challenged. Incidentally, it'll make your kitchen smell marvellous. ROSEMARY CHICKEN Skinless Chicken pieces Vegetable oil Paprika Dried rosemary Salt and pepper to taste Wash and pat dry chicken pieces. Rub a small amount of oil all over chicken pieces. Sprinkle paprika (regular supermarket domestic stuff, not Hungarian -- this is for color only, not taste) over pieces. Sprinkle dried rosemary on pieces. Cook at 350 degreees for approximately 45 minutes to an hour. Check for doneness after 30 minutes for smaller pieces, after 45 minutes for larger pieces and dark meat (dark meat requires approx. 10 minutes longer to cook than white meat). I would suggest that you *not* eat all the dried rosemary leaves you sprinkle on your chicken, as they will be very strong and pungent. Either scrape some off before eating your chicken, or alternatively, before cooking, pulse the rosemary in a food processor until "flaked" and sprinkle a much smaller amount of the rosemary flakes/bits on the chicken.

[6JESSE9]

now i am really hungry.... maybe i'll eat a can of frosting.

[Googoo]

MMMMMM Marcella your recipe is deliciously evil (butter and cheese and ham...YUM)! Jesse-- only if it's chicken flavored frosting! ;)

[taf2]

Ok, here's a recipe for the cooking impaired & my husband says it's the best baked chicken he's ever had: Spices- Steak seasoning Lemon pepper (get a brand that has lots of lemon) Paprika Sprinkle all 3 spices on chicken pieces, lay on rack in roasting pan, lightly cover with foil (shiny side down) and bake in 400 degree oven for abt 40 mins, remove foil & bake until golden brown (abt 20 mins). Remember to use plently of paprika!

[littlepebbles1]

And I would love to add everyone's recipes to it for my "rabid fans page". Is there anyone who would have a problem if I posted the messages on my page?

[sw10025]

But I'll add it here, too. ML, well if you need yet another something to help tranquilize you, try the following recipie. Its got cream (all milk products have a natural sedative) and if you really need it, you can substitute turkey, which has two natural sedatives of its own (lactic acid and something else, can't remember what). CHICKEN DIJON 3 tablespoons butter 3 tablesoons flour Chicken pieces 1/2 cup chicken broth 1 cup heavy cream 1 tablespoon dijon mustard (I like country style) Salt and pepper to taste Melt butter and sautee chicken pieces until lightly browned. Chicken should be slightly underdone at this point because it will be cooked in the sauce for a few minutes to add flavor. Remove chicken from pan. Add flour to butter and brown lightly until bubbling slightly. Add chicken broth, stirring constantly with a whisk as it thickens. Turn down heat. Add heavy cream, again stirring constantly to avoid boiling. Add dijon mustard. Return chicken pieces to sauce and cook for a few minutes. Remember that dark meat requires a longer cooking time than white meat. Serve over steamed rice.

[ML]

Hey SW10025, you did it :) Your CHICKEN DIJON is a real tranquilizer; I fell asleep just to read about it --- ZZZZZZZZzzzzzzzzzzzzzzzzz I have a cure for everyone who wants to stay awake during the competitions on TV (b/c eating too much delicious chicken feasts from here.) Please click the below URL, which is the first rays of sun strike Chathedral Rock: <A HREF=http://www.swparks.com/picsbig/sedona3.jpg >http://www.swparks.com/picsbig/sedona3.jpg </A> Could you feel the energy vibrancies from these vertexes?!

[sw10025]

Yup, that combination of protein (chicken) and starch (rice) will have you lethargic in next to no time...

[Rene]

I decided on Chicken beasts soaked in White wine stuffed with valium! (just kidding)

[sw10025]

Rene, you know the rules: never mix medications with alcohol! (Not to mention the fact that rice and a mustard cream sauce is infinitely less expensive -- and far more enjoyable -- than a trip to the emergency room to pump your stomach.)

[IzzyS]

I don't understand the significance of the chicken rituals, but sw10025's recipe sounded delicious; unfortunately, when I got to the part about a "food processor" I realized that I'd have to stop right there. (I don't have one and I'm not sure what they are, being domestically challenged.) Anyway, I went out and got some Chinese steamed chicken dumplings instead. Yummy!

[Rene]

To be honest, I can't comsume alcohol because it blows up my sinus' and gives me a terible migrane. *for all you youngsters out there, don't take anything I say seriously, sometimes I forget how many teenagers(and younger) there are on this board* DOH!

[sw10025]

IzzyS, the purpose of the food processor is to chop up the chicken, mortadella, cheese, etc. into as small pieces as possible and combine everything until its the consistency of a paste. If you don't have a food processor, you could try cutting up the ingredients into small pieces and use a blender instead. You just have to be a little more careful about the blender blade apparatus than you do with a food processor. Or if you've got any skating friends, you could always ask them to skate up and do some fancy footwork over the ingredients. Martin Yan eat your heart out!

[sw10025]

Don't forget your chicken, folks!

[rcl]

I need chicken and tranquilizers. I can't watch skating anymore without knowing the results first - it's too nerve-racking. I felt sick on Saturday night watching the free skate.

[Beth2000]

rcl you weren't alone. I think Rene needed a bucket! LOL! We were all holding our breath and just glad that is finally done and over with. Now we can concentrate on World's. Oh boy here we go again! Rene get your bucket ready! LOL!

[taf2]

Rene, I was going to try your idea-valium-stuffed with white wine, but I couldn't find any beasts at the grocery store. lol

[Beth2000]

taf2 ROTFLOL! I haven't seen any beasts either at the grocery store!

[Rene]

You haven't seen chicken BEASTS at the market? Then your not using ENOUGH WINE!!!!!LOL!

[skatingfan]

This is an add on to the existing nationals thread. SW, it is hard to participate in something that is outside of my abilities. I do not cook. I vow to be willing to sacrifice myself if necessary. Meanwhile, I am willing to order the most exotic of chicken dishes arouond the globe for the sacrifice.

[galadrielle]

Hey CaptainCanada, I just checked this thread! LOL, this is way awesome ... Just a few notes on "Korean marinated chicken" A) Don't forget the important step #3 3 Put chicken mixture back into the previously used skillet. Cover and cook over low heat until chicken is tender (if it becomes too dry during the cooking time, add a little water). or -- my preference quick-grill it with some mushrooms over charcoal fire (I probably left out the part 3 on one of my headless chicken days! LOL But please cook the darned thing before eating or you'll be illin') B) I can't bring myself to touch raw meat either. So have someone else do it for you! Or buy frozen chicken chunks in the grocery frozen section. I've tried it out and it's good quality, really tender. Each bite sized chunk is covered in a thin layer of ice. p.s. Captain, thanks for clarifying that 3/3 thing I thought MK did at her first Nationals at another thread that's gone way too far down in the topic list for me to want to bring up. Boy, I swear I was under the impression she had it back then. Wish I had that competition on tape! This is one inspired thread! I'll be back with some chicken recipes later.

[galadrielle]

I'll be spreading it on crusty French bread while watching the Worlds, and with each delicious gobble gobble, remember all those times our MK made others look like, well ... in competitions! CHICKEN LIVER PATE 5 tablespoons unsalted butter, softened 1 1/2 cups finely chopped onion 1 garlic clove, minced or pressed 1 pound chicken livers, trimmed 1 teaspoon dry mustard 1/2 teaspoon nutmeg -- better if freshly grated (well, duh) salt to taste -- about 1/2 teaspoon Ground black pepper or cayenne pepper 2 tablespoons brandy or Cognac 2 tablespoons Madeira or sherry Optional: 2 black or white truffles (fresh or preserved) -- finely chopped Sliced truffles to garnish It tastes yummy even without the truffles! Melt the butter in a small-ish skillet or saucepan over medium heat. Add the onion and cook until soft -- about 5 minutes. Add the garlic and cook 1 minute longer. Reserve. Put the livers in a saucepan, add water to just cover, bring it to boil. Lower the heat and simmer it gently until it's just done but still pink inside. (about 4-5 minutes) Drain and put it into food processor or blender. Add the reserved onion, mustard, nutmeg, salt, pepper to taste, brandy or Cognag, and Madeira or sherry, and blend until smooth. Stir in truffles if you got'em. Pack the whole thing into a crock or bowl and chill several hours or even overnight. Enjoy the chicken livers!

[littlepang]

...I've asked my mom about the dish..she says it's a Shanghai cusine.. I've been surfing the net here..and i got nothing.. and my mom saids..it's a pretty $$$$$ dish....... mmm...what the heck..anything for MK.. I'll ask my mom where to order it first thing tmr.

[GinnySmith]

Not that I am superstitious or anything, BUT I decided sending my contribution to the Chicken Recipe sacrifice couldn't hurt! LOL!! My son learned this recipe in his Middle School Holiday cooking class. It was the suggested recipe for celebrating the Chinese New Year. He fixed this for me when he was 12 and it was delicious! He is 21 now and still cooking. This recipe is also extremely symbolic (Ginny is giggling--this is written with a semi-humorous tone). The glaze is hope that the ice is smooth so Michelle can glide to victory. And, of course, the wings...are there to help her FLY!!! Enjoy! :-) Honey Glazed Chicken Wings Ingredients ========= 3 lbs. chicken wings 2/3 Cup Soy Sauce 1/2 Cup Honey 2 Tablespoons Oil 2 Teaspoons 5 Spice Powder 2 Cloves Garlic Crushed Directions ======== Pre-heat oven to 375 degrees Place chicken wings in shallow glass or plastic dish Mix remaining ingredients for marinade Pour marinade over chicken Cover and refrigerate, turning chicken occasionally for at least 1 hour Arrange chicken on foil-lined pan Brush chicken with reserve marinade Bake at 375 degrees for 30 minutes