Chicken Teriyaki
Chicken and Sausage Jambaylaya
Chicken in Tarragon Sauce
Salsa for Tortilla Chips
Salmon in Tarragon or Sorrel Sauce

Chicken thighs that have the skin and excess fat removed
Marinade
1 cup high quality soy sauce (for ex. Kikkoman)
2 T finely chopped fresh chopped ginger
1 T powdered mustard
2 T rice vinegar
2 T sesame oil
1 T fish sauce
1 T garlic powder (do not use garlic salt)

• Mix together in a zip lock bag and marinate from 1 hour until overnight.
• Grill and enjoy

This marinade is very versatile and works well with fresh tuna steaks, pork chops, pork tenderloin, and Mahimahi. I even mix it with Crème Fraiche for a quick sauce.

1 cup of chopped onions
1 cup of chopped celery
1 cup chopped red, orange, or yellow peppers
2 T minced garlic
½ to 1 lb of Tasso or ham cut in large dice
6 to 10 boned and large diced chicken thighs
1 cup fresh or canned corn
1 cup chopped carrots
128 oz. canned Roma tomatoes
1 Polish or sausage of choice, such as andouille smoked sausage
2 or more cups of chicken stock
3 cup converted rice
1 stick of butter

SEASONING MIX
2 bay leaves
2 t red pepper
1 t black pepper
1 t white pepper
1 t dried basil
1 t dried oregano
1 t dried thyme
1 t rubbed sage
1 t salt

ASSEMBLY
• Sauté ham, chicken, and sausage in a stick of butter
• Give meat a little color and then add chopped veggies
• Add tomatoes with juice, squeeze tomatoes through fingers
• Add seasoning mix, mix thoroughly
• Pour rice into casserole dish and then add sauté mix
• Cover with chicken stock and bake in 350 degree oven
• When stock is adsorbed (about an hour) add another addition of stock
• When this has been absorbed the rice should be tender, if not add a little more liquid until it is absorbed.
• When done hold in a 150 degree oven or serve immediately, with hot sauce to pass

4 boneless and skinless chicken breasts
1 or more cups of Crème Fraiche
3 to 5 T rough chopped fresh tarragon
3 T high quality olive oil
1 finely chopped shallot
½ cup of white wine, chicken stock, or water to deglaze the pa

• Salt and pepper both sides of the chicken breasts about 3-4 minutes per side
• Sauté in olive oil until brown on both sides, about 3-4 minutes per side
• Use a spatula to turn and don't worry if some sticking goes on because it will be removed during deglazing and enrich the final sauce.
• Remove chicken to a plate and add shallots and tarragon, sauté briefly and add deglazing liquid, simmer over fairly high heat while scraping the bottom of the pan.
• Add Crème Fraiche and simmer until it coats the back of a spoon.
• Add chicken and heat the chicken through, 5-10 minutes.
• Serve with pasta, rice, or garlic mashed potatoes.

CHICKEN STOCK
One chicken or chicken parts

• place in large pot and cover with cold water. Bring to a boil and skim off foam, turn down until it barley simmers, add the following:

2 carrots in 1” dice
1 large onion cut in quarters
2 ribs plus leaves of celery cut in 1” dice
1 t of whole pepper corns
2 large bay leaves
5 or 6 whole sprigs of fresh thyme
Pinch of salt

• Simmer VERY slowly for 4 to 5 hours, strain cool, and skim fat and freeze in usable portions or use in dish of choice.

Variation is to brown chicken bones to give a darker and richer stock.

4 to 5 ripe paste tomatoes or salad tomatoes if you seed them and squeeze out the excess liquid.
1 finely chopped garlic
1 small red onion, finely chopped
1 small finely diced avocado
Add hot chilies to taste
1 small bunch of cilantro chopped
Juice of 1 lime and salt to taste

• Add all the ingredients in a pretty bowl and enjoy with your favorite chips.

4 oz. filets of salmon

1 or more cups of Crème Fraiche or Cream

3 to 5 Tablespoons of rough chopped fresh tarragon

3 Tablespoons of high quality olive oil

1 finely chopped shallot

½ cup of white wine, chicken stock, or water to deglaze the pan

Juice of half a lemon

Add lemon juice, salt and pepper both sides of the chicken salmon filets.

Sauté in olive oil, about 3-4 minutes per side

Use a spatula to turn and don’t worry if some sticking goes on because it will be removed during deglazing and enrich the final sauce.

Remove salmon to a plate and add shallots and tarragon, sauté briefly and add deglazing liquid, simmer over fairly high heat while scraping the bottom of the pan.

Add Crème Fraiche and simmer until it coats the back of a spoon.

Add salmon back to the pan and heat through, 3-5 minutes.

Serve with pasta, rice, or garlic mashed potatoes.