Quick Coq Au Vin with Apple and Brie Smashed Potatoes

Another guilty pleasure of mine is watching the Food Network. Not sure if it's like a modern mystery or a classic romance...but always engaging and inspiring...to me anyway. So after watching Guy whip up some sort of Halibut Vera Cruz, fried asparagus (that actually looked pretty damn good) followed up by some sort of Frangelico/vodka shot ...that he promises tastes like German Chocolate Cake, Rachel Ray 30 min meal for Mother's Day started. While we can all agree she can be just a bit too perky for Sunday morning, many of her meals are fantastic. Just quick, easy and normally a family pleaser.

Craig loves Coq Au Vin. Not sure if this was a family favorite or if Chef Al Burton made it so amazingly well at one of his legendary parties, but regardless, he seems to always mention it. I however, am not a huge fan of hours of cooking and using all parts of the chicken (Coq) - but give me the wine (au vin) and now we can start talking. So Rachel Ray shared a recipe that seems to be the perfect compromise - boneless chicken (yes, honey we can use boneless dark meat too), lots of wine (happy) and cooks in 30 min (extra happy). Additionally, she glammed up a family classic - Smashed potatoes with apple cream and brie - HOLY COW. If this doesn't say fall family classic with a bit of panache, I don't know what does. I couldn't find the recipe online...so this is from memory and experience.
From our table to yours, enjoy!

Quick Coq Au Vin
Ingredients:

• 3 large, boneless skinless chicken breasts (all my Orange County friends are happy)
• 4 boneless, skinless chicken thighs (if you like or just add extra breasts)
• 1/2 bottle dry, white wine (I know, seriously, buy two buck chuck)
• 3-4 pieces bacon, diced
• 1 yellow onion, diced
• 3 garlic cloves, diced
• 2 carrots, chopped
• 3 celery stalks, chopped
• Flour (for chicken and a sprinkle to thicken the sauce)
• sprigs thyme
• 2 bay leaves
• Olive Oil, salt and pepper (of course)

Directions:

• Marinate chicken in large bowl with wine (yes, all of it)
• In large sauce pan, cook chopped bacon until crispy
• Remove bacon with slotted spoon and reserve
• In same sauce pan, cook chicken until cooked through. Use tongs to remove chicken from the wine marinade, but SAVE THE WINE - you will use this for the sauce.
• When chicken is cooked (probably 3-4 min/side) remove chicken from pan
• Add a little olive oil to pan and add onions, garlic, celery, thyme sprigs, bay leaves and carrots - cook for 2 min
• Add the wine from the chicken marinade, sprinkle with 1 t flour, stir, cover and cook for 5 min
• Return chicken to pan cook for 5 min
• Remove thyme stem and bay leaves
• Spoon into potatoe reservoir (see below for more detail)

Smashed Potatoes with Apple and Brie
Ingredients:

• 1 1/2 pound Yukon potatoes
• 4 oz brie
• 1 granny smith apple, pealed and quartered
• 1 1/2 C cream (I used fat free half and half and it was great)

Directions:

• Clean and quarter potatoes
• Place in boiling water for 20 min (add a t salt when water boils)
• Bring cream or ff half and half to low boil and add quartered apple (cook for 10 min)
• Pour cream/apple mixture into food processor, blend into smooth mixture
• Drain potatoes and return potatoes to hot pan
• Pour blended apple mixture over potatoes
• Add brie (break into small portions to help it melt faster)
• Using a smasher, smash all ingredients (if it seems too thick, feel free to add milk)
• Salt and pepper to your liking

To plate this version of coq au vin and potatoes....

Using over sized bowls or plates with a lip, spoon smashed potatoes in the center of the dish. Make the potatoes into a reservoir. Spoon coq au vin (chicken, sauce and veggies) into the potato bowl. Sprinkle with crisp bacon and top with a sprig of thyme. Special and fantastic to the eye and belly.

Chicken and Beef Sate with Peanut Dipping Sauce

Who doesn't love a spread of cheese, cheese and more cheese? Shockingly enough, there are folks that prefer what my husband refers to as 'REAL PROTEIN' - who knew! Of course you can slice up some pepperoni (Jen) and add some salami (Craig), maybe some prosciutto (Liz), but how about mixing it up every now and again? Something with maybe less sodium and fat, high in flavor, no utensils needed and big on the WOW factor? Now that I have your attention, I'll take it down a notch.

There are so many great marinades, rubs and sauces on the market today, so when you can take shortcuts - DO. Nothing wrong with leveraging what's good to save time if it yeilds a similar result- am I right?

Here is an easy recipe or really a list of assembling various ingredients/products (which I guess is the definition of a recipe) to add even more fun to your next happy hour. Of course this can also be the main event with a side of rice and cucumber salad. Consider serving with Asian beer and sake - I am always looking for a reason to use my sake pitcher and cups.

Chicken and Beef Sate with Peanut Dipping Sauce

Chicken and Beef Sate
Ingredients: Serves 6-8 as appetizer

• 1 purple cabbage - cut in half
• Wood skewers
• 1 lb. thinly sliced beef, cut diagonally into long strips (feel free to buy a flank steak or any other less expensive beef)
• 1 lb. chicken tenders (or boneless, skinless chicken breast) cut diagonally into long strips
• 1/2 t ground ginger or fresh, chopped
• 2 cloves garlic, pressed
• 4 T Hoisin sauce
• 1 teaspoon kosher salt and pepper

Directions: If you are short on time, you can also buy the Thai rub at Costco

• Soak wooden skewers in water (follow directions on package).
• Marinate chicken and beef in hoison sauce and ginger - Make sure to marinate the meat in different bowls.
• Skewer the marinated strips of beef and chicken.
• Sprinkle lightly with kosher salt.
• Grill 3 min/side, until cooked.

Peanut Dipping Sauce: If you are short on time, buy a Thai peanut dipping sauce

Ingredients:

• 4 T chopped fresh cilantro
• 4 T light coconut milk
• 2 T low-sodium soy sauce
• 3 T creamy peanut butter
• 2 t sugar
• 2 t fresh lime juice
• 1 t red curry paste

Directions:

• Combine coconut milk and remaining ingredients.
• Stir until creamy.
  

Display:

• Place a half a cabbage (flat side down) on a platter.
• Begin poking the grilled meat skewers into the cabbage(s).
• Sprinkle chopped cilantro around the platter to add color.
• Serve peanut sauce in small dishes.

Traditional Memorial Day Feast

Really...Memorial Day 2009? Kids are almost out of school, plants are in full bloom, patio furniture is back on the deck, pots are being planted and BBQ's are becoming a regular weekend occurrence. Whether you are having the party or heading to your neighbors' place, this meal is 100% do ahead. So the meal is done, dishes are clean and you are free to enjoy the party!

Menu:

• Deviled Eggs
• Seven-Layer Salad
• Fried Chicken
• Potato Salad
• Sliced Watermelon (no recipe...buy a watermelon and slice it!)
• Traditional Toll House Cookies (check out the back of the bag, why mess with perfection)

Deviled Eggs - makes 24 deviled eggs

Ingredients:

• 12 large eggs
• 3 T mayo
• 2 T Dijon mustard
• 1 T sweet pickle
• Dash of Worcestershire sauce
• 2 T chopped parsley
• Paprika for garnish

Directions:

• Place eggs in pot full of water of boiling water and simmer for 10 min. Drain, rinse under cool.
• When the eggs are cool enough to handle, but still warm, peel the eggs. Cool completely.
• Cut each egg lengthwise, remove the yolks and place in a medium bowl.
• Add the mayo, mustard, pickle and Worcestershire sauce. Season to taste with salt, pepper and hot sauce (if desired).
• Mix well.
• Using a spoon (or if you're feeling fancy, use a pastry bag) and fill each egg white half with the egg mixture.
• Sprinkle each half with parsley, then paprika.
• Cover with plastic wrap and chill for at least one hour and up to eight. Serve chilled.

Seven Layer Salad

Ingredients:

• 2 Romain hearts, trimmed and torn into bite-sized pieces
• 1/2 pint grape tomatoes sliced
• 1-2 bunches of green onions, chopped
• 1 medium pepper, chopped
• 1 C fresh corn kernels, blanched (or canned)
• 1 C fresh peas (or frozen)
• 1 cucumber, sliced in to 1/8 inch rounds
• 2 medium carrots, shredded
• 3/4 C Blue cheese and balsamic vinegar dressing (I like to mix)

Directions:

• Layer the vegetables in a large glass bowl in the following order: Romaine, tomatoes, carrots, peas, corn, peppers and top with sliced cucumbers.
• Spread the dressing over the cucumbers, cover tightly with plastic wrap and refrigerate until ready to serve, up to 8 hours.
• Just before serving, toss well.

Old-Fashioned Potato Salad

Ingredients:

• 2 pounds Yukon gold potatoes, peeled and cut into 3/4 inch cubes
• 1/2 medium onion, chopped (about 1/2 C)
• 4 celery ribs, slided into 1/2 inch-thick half-moons
• 1 t salt
• 4 large eggs, boiled and peeled
• 1 C mayo
• 1/4 C sweet relish
• 2 T cider vinegar
• 1 T brown mustard
• Salt and pepper
• Paprika and parsley for garnish

Directions:

• Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Bring to a boil over medium-high heat. Reduce heat to low and simmer until the potatoes are tender, about 15 min. Drain.
• Peel and slice the hard-boiled eggs
• In a large bowl, place potatoes, sliced eggs, relish, vinegar, mayo, mustard, onions and celery -mix well
• Season with salt and pepper to taste
• Garnish with chopped parsley and paprika.
• Cover and refrigerate until well chilled, at least two hours.

Fried Chicken

Ingredients

• One 3 1/2 pound chicken, cut into 8 pieces - if you know your crew will only eat drumsticks and breasts, buy those
• 2 C buttermilk
• 2 t salt
• Vegetable oil (for frying)
• 1 C flour
• 1/2 t pepper
• 1/2 t garlic powder
• 1 t paprika

Directions:

• In a medium bowl, place the chicken, buttermilk and salt. Stir well and refrigerate for an hour.
• Heat oven to 375 degrees
• Mix the flour, paprika, pepper and garlic powder in a shallow bowl.
• Take each piece of buttermilk soaked chicken and roll in flour mixture.
• Shake off excess flour and place on sprayed cookie sheet
• Bake for 25 min (this helps reduce the amount of time in the fryer!)
• In a frying pan, heat about 1 inch of vegetable oil over medium-high heat.
• Place each piece of chicken in hot oil, turning occasionally, until golden brown
• Drain on paper towels.
• Serve at room temp (within 2 hours of cooking), hot or even chilled (my dad's fav)!