Mango Chutney Chicken

Mango Chutney Sauce
1 tsp oil
¼ finely chopped onion
1 garlic clove finely chopped
3 TBSP mango chutney
½ tsp curry powder
1 dash cayenne powder
1 dash sea salt

3 chicken thighs

3 cut carrots
1cup green beans
¼ red onion
½ orange bell pepper thinly sliced
½ yellow bell pepper thinly sliced
1 clove garlic chopped

In a bowl combine all the veggie ingredients above but the chicken. Add oil and mix.

With a large knife cut the thighs twice down into the bone perpendicular to the bone.

Rub the chicken with the Mango sauce.

Place the veggies at the bottom of a Pyrex dish. Spread the mango sauce over the chicken and place the chicken on top of the veggies.

Bake for 60 minutes at 400°.

Serve the veggies and chicken

As of 12/31/19


This dish was totally extraordinary.

Burgoo is said to be the name of an oatmeal porridge served to English sailors in the 18th century and beyond. Burgoo of yesteryear had any meat available to the hunter. Akin to gumbo in many ways it does not depend on a roux. It is just a pot of pretty much anything handy. “Kentucky Burgoo is eaten all year around, but like most stews, it’s popular in the colder months. It is also a traditional part of Derby Day in Louisville, along with the official drink, the Mint Julep.” It should be cooked in an iron pot.

1 Lb. Pork Shoulder, (Picnic Roast) fat cut off, cut into squares
½ Lb. Beef Shoulder (Chuck) fat cut off, cut into squares
1 chicken thigh, w/bone and skin

1 Tbsp. Olive Oil
1 small onion chopped
2 carrots, skinned and chopped
Mix of red, orange and yellow bell pepper, chopped
1 small Jalapeño pepper cut into thin coins
3 Roma tomatoes, skinned, chopped and mashed
3 ears of sweet corn, corn cut from husk
1 Russet potato, skinned and chopped
3 cloves garlic
1 can Lima beans, drained
(No herbs)

1 cup chicken stock
1 bottle Sierra Nevada Pale Ale

Brown the pork and beef in olive oil and remove.

Sauté the veggies except for potatoes and lima beans.

Return the meat, add the potatoes and add the liquids. Bring to a boil, and then set the temp to low and cook slow 2 hours. Remove the chicken, debone and deskin and pull the meat apart and return the meat back to the pot.

Add the Lima beans, Tabasco and Worcestershire and cook another 20 minutes on low.

Turn off heat and let rest 5 minutes before serving.

Mashed Cauliflower w/ Truffle Oil and Parmesan

1 cauliflower, cut into small florets
½ tsp salt
¼ tsp ground black pepper
2 TBSP butter
½ cup Parmesan cheese, grated
1 tsp truffle oil (or a little more for taste)
1 TBSP chopped Italian parsley
1 tsp olive oil

Some relatives visited recently and as a gift brought several olive oils, one being a truffle oil. I looked it up and seems one dish it is great with is a mashed cauliflower.

Put the cauliflower in a food processor and process into rice. Please in a double boiler and steam until just soft. Return to the food processor, add all the remaining ingredients and process into a mash (like potatoes). Add to a pot with a little olive oil and warm up then serve.

You can always add more butter or even cream.

It is wonderful.



Scallop Chowder

This recipe is a blend of two recipes I found the internet. There is this store called Aldi’s that sells large frozen scallops for cheap. This is a very tasty dish.

1 TBSP olive oil
2 strips bacon cut into lardons, I use smoked Applewood in think individual slices at the deli
1 small chopped onion
½ chopped red bell pepper
1 celery stalk, peeled and chopped
1 clove garlic from garlic press
½ cup dry white wine (Chardonnay)
1 – 8 oz. bottle clam juice
½ cup chicken stock
1 – 8 oz. container of heavy whipping cream
Gemstone potatoes cut into small squares with skin left on
Cayenne – dash for taste
Tarragon – dash for taste
Dried parsley

Fry bacon lardons in olive oil, sauté onions in bacon oil, add red bell pepper and celery and sauté, then 1/2 cup wine and reduce wine.

Add remaining liquids, clam juice, chicken stock and cream, add Gemstone potatoes chopped with skin on and garlic. Let reduce on medium heat until the potatoes start to get soft. With a potato masher, mash around the pot just a few times to thicken the chowder with potatoes.

Add cayenne, S&P, a touch of tarragon and cook and reduce until potatoes are soft.

Add scallops and scallop juice and cook 15 minutes.

Garnish with dried parsley.