Thanks, Karen and Dean, for the recommendations on Dijon chicken. I'm
going to give it a try this weekend. I've also been experimenting
with some cookies and other desserts for the upcoming holiday season.
I made some Bourbon balls here recently for the first time and they
were absolutely delicious. The recipe said to not eat them immediately,
but to store them in a closed container for several days in the
refrigerator first. I found out why. The alcohol is overpowering
at first, but must evaporate off after a while.

Thanks again, Michael

On 21 Oct 2004 05:32:30 -0700,
(Zspider) wrote:

> Thanks, Karen and Dean, for the recommendations on Dijon chicken. I'm
> going to give it a try this weekend. I've also been experimenting
> with some cookies and other desserts for the upcoming holiday season.
> I made some Bourbon balls here recently for the first time and they
> were absolutely delicious. The recipe said to not eat them immediately,
> but to store them in a closed container for several days in the
> refrigerator first. I found out why. The alcohol is overpowering
> at first, but must evaporate off after a while.
>
I haven't made that in years! I remember that I liked them
better when I used rum, though. Try rum for your next
batch.



sf
Practice safe eating - always use condiments

Thanks for the suggestion to use rum instead of bourbon for the
bourbon balls. My wife thought the bourbon was a little too
overpowering. I noticed that the recipe suggested a rum sub-
stitution. I'll try that next time.

Oh! On the dijon chicken subject, I tried it tonight. About
1 1/2 lbs of boneless skinless chicken breasts. Made the
batter with 4 eggs and 2 tablespoons of dijon mustard. Like
I noted earlier, I got the idea from a restaurant so I didn't
have an exact recipe to go from. Dredged them in this and
then dipped them in half whole wheat flour, half white flour.
Salt and peppered them one the roasting pan and did them at
about 400 degrees for about 10 minutes on each side. Forgot
to mention that I beat hell out of them until they were super
thin. Parmesan I used after they came out of the oven.

Comments: Could have used a stronger dijon flavor. One
tablespoon dijon per egg next time. I used that powdered
Parmesan out of a can. Next time I'll buy real Parmesan and
shred it myself. I wanted to use half white flour and half
corn meal but we didn't have any corn meal. I'd like to try
that next time. Also could have used a tiny bit of fresh
parsley on top with the Parmesan. It was good and the family
enjoyed it but a little tweeking next time wouldn't do any
harm.

Michael

(Zspider) wrote in
om:

> Thanks for the suggestion to use rum instead of bourbon for the
> bourbon balls. My wife thought the bourbon was a little too
> overpowering. I noticed that the recipe suggested a rum sub-
> stitution. I'll try that next time.
>
> Oh! On the dijon chicken subject, I tried it tonight. About
> 1 1/2 lbs of boneless skinless chicken breasts. Made the
> batter with 4 eggs and 2 tablespoons of dijon mustard. Like
> I noted earlier, I got the idea from a restaurant so I didn't
> have an exact recipe to go from. Dredged them in this and
> then dipped them in half whole wheat flour, half white flour.
> Salt and peppered them one the roasting pan and did them at
> about 400 degrees for about 10 minutes on each side. Forgot
> to mention that I beat hell out of them until they were super
> thin. Parmesan I used after they came out of the oven.
>
> Comments: Could have used a stronger dijon flavor. One
> tablespoon dijon per egg next time. I used that powdered
> Parmesan out of a can. Next time I'll buy real Parmesan and
> shred it myself. I wanted to use half white flour and half
> corn meal but we didn't have any corn meal. I'd like to try
> that next time. Also could have used a tiny bit of fresh
> parsley on top with the Parmesan. It was good and the family
> enjoyed it but a little tweeking next time wouldn't do any
> harm.
>
> Michael
>

Panko crumb might work too. I do a similar thing to thighs except I season
up some panko...makes for a nicer crust/coating I think.


--
Starchless in Manitoba.

Hahabogus wrote

Panko crumb might work too. I do a similar thing to thighs
except I season up some panko...makes for a nicer crust/
coating I think.

**************
Thank you for the suggestion, but what is Panko?

Michael

On 21 Oct 2004 05:32:30 -0700,
(Zspider) wrote:

> Thanks, Karen and Dean, for the recommendations on Dijon chicken. I'm
> going to give it a try this weekend. I've also been experimenting
> with some cookies and other desserts for the upcoming holiday season.
> I made some Bourbon balls here recently for the first time and they
> were absolutely delicious. The recipe said to not eat them immediately,
> but to store them in a closed container for several days in the
> refrigerator first. I found out why. The alcohol is overpowering
> at first, but must evaporate off after a while.
>
I haven't made that in years! I remember that I liked them
better when I used rum, though. Try rum for your next
batch.



sf
Practice safe eating - always use condiments