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M a i n   D i s h e s
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M A I N   D I S H E S

I am not going to offer a big section on this topic.
Simply put I really do not like to repeat main courses
over and over. I like to experiment and constantly try
new things. I do have some favorites, which I will share
and I hope you will enjoy them.  I will limit this area to
chicken. Beef and Pork are not very abundant in either
India or Mexico they are inferior to the American
grades. Fish is regional and most of what I have to work
with is not available to you. I will stick to Poultry in this
section for that reason and only offer you 2 menus.
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C R A N B E R R Y   C H I C K E N

This is a very simple dish that can be made with either chickens or Cornish
game hens. Use whichever you like. I recommend that this dish be served
with crusty dinner rolls and a Spring Salad found in the salad section of this
book.

4 Cornish game hens split in half or 2 fryers cut into pieces.
2 cans whole cranberry sauce.
Garlic
Balsamic vinegar
Olive oil
Salt and pepper to taste
2 cubes chicken bouillon

Season chickens with salt and pepper. Heat a large non-stick skillet and pour
a little olive oil. When the pan is very hot bless it with the garlic. When the
garlic has browned remove from oil. Brown the chicken on both sides being
careful not to allow separation from the skin. When the chicken is seared on
both sides remove it from the pan and place it in a roasting pan. In the same
pan in which you cooked the chicken, empty both cans of whole cranberry
sauce. Stir out the jelly type lumps. Now add the vinegar. About ¼ cup
should work well. Put in the bouillon cubes and be sure to crush them with
your spoon. Simmer for about 10 minutes being careful that the sugar does
not burn. If it begins to burn lower the heat. Now top the chicken with this
sauce and bake for about 20 minutes uncovered at 350degrees.
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S P I C E Y   G R E E N   B E A N S

This goes well with Cranberry chicken as the spice counteracts the sweetness
of the chicken.

1lb. fresh green beans cleaned
Red pepper flakes
Soy sauce
Olive oil
Crushed garlic

In a large skillet, heat the oil until it is very hot. Add the green beans and
stir-fry. When the color begins to brighten, add the crushed garlic and the soy
sauce. Just a few good shots of soy sauce will work, about 1tbs. more or
less. Now add the red pepper flakes and turn off the heat. Cover tightly off
the fire and leave it sit in the pan for around 10 minutes. This is a crunchy
green bean dish.
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P A R S L E Y   B U T T E R   E G G   N O O D L E S

A bland starch is needed for this dish. Too many flavors in one plate will just
cancel each other out. Still a starch is needed here.

Egg noodles
1 bunch flat leaf parsley, chopped
1 stick butter
Salt and pepper to taste
2 cloves garlic crushed

Boil the noodles in salted water until soft. Meanwhile in a small saucepan
melt the butter and add the crushed garlic. When the noodles are ready,
remove the garlic from the butter and put only the butter over the hot
noodles. Add parsley salt and pepper.
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R O S E M A R Y   C H I C K E N

I have the benefit of a rotisserie inside my oven. I like the skin to be
browned on all sides of this bird but you can surely roast this in the oven if
you do not have a rotisserie.
My mom always said,  ?Why roast 1 chicken when you can do 2? The oven
is already on and everyone can use an extra chicken in her fridge.? Who can
argue with that?

2 chickens about 4 to 4 1/2 lbs each
Large sprigs of fresh rosemary
Olive oil
Salt and pepper
Onions, garlic and 2 lemons

Wash chickens and pat dry. With your hands rub chickens with olive oil
inside and out, season with salt and pepper. Gently peel the skin from the
breasts with your fingertips and work your way under the skin. Now gently
rub with olive oil and place some of the rosemary inside. Cut an onion in half
and a head of garlic in half place ½ onion and ½ garlic along with some
rosemary and a lemon inside the cavity. Tuck a bit more rosemary in the
sides of the legs. Place one under the chickens too. Bake it in a preheated
450-degree oven for about 1 hour. I like this very much, but you really have
to love rosemary to like this dish.
If you are roasting, place the chickens on a metal roasting pan. If you are
using a rotisserie, catch the drippings in a metal pan. This will be used to
make gravy.
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M A S H E D   P O T A T O E S

My family loves mashed potatoes. They are wonderful with this chicken.
Use really nice russet potatoes, about 1 large potato per person plus 1 for the
pot. You do not have to peel them if you like the skins. I do not when I am
using an Idaho Potato, but I do when cooking potatoes in Mexico and India
because the skins are just not as nice.
Boil potatoes in salted water until tender but do not overcook them. Drain off
the water right away and mash the potatoes. Mash them as fine as you can. I
like to use evaporated milk and plenty of butter. You can also do this with
skim milk if you prefer.
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C H I C K E N   G R A V Y

Salt and Pepper
1 can chicken stock
½ cup white wine
Chopped rosemary
Cold butter

When the chicken is done remove it from the roasting pan and set it aside.
Do not cut into the birds right away as all the juices are close to the skin. If
you allow it to sit for a few minutes to rest it will be juicer. Now place the
metal roasting pan on the stovetop on a high heat. When it is very hot add
the wine and stir loose all the bits from the roasted chicken. Now add the
stock and a little additional salt and pepper but taste it first because there may
be enough seasoning from the remains of the roast. Add the chopped
rosemary. Simmer until the chicken has been prepared for serving. To serve
the chicken you will have to remove the vegetables from inside the cavity.
Discard them and cut up the chicken. Any juices coming off of the chicken
should be added to the gravy. When the gravy has been reduced, add cold
butter. It will give a nice consistency. Pour it into a serving dish.

This dish would be best served with steamed baby carrots or steamed sugar
snap peas. You can use either fresh or frozen. I would also accompany this
with a green salad with a classic dressing (found in the salad section) and a
very hot crusty loaf of bread.