Subj : Today in History - 1483
To   : All
From : Dave Drum
Date : Sat Jun 25 2022 06:36:00

KING RICHARD III BEGINS HIS RULE OF ENGLAND: The House of York sends 
their last king to the throne of England, as Richard III begins his 
rule. His reign will be brief, ending two years later at the Battle 
of Bosworth Field, but his infamy will live on, as a future scribe 
named Shakespeare will find inspiration in Richard's reputed villainy. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Richard's Chicken Breasts
 Categories: Poultry, Wine, Mushrooms, Herbs, Cheese
      Yield: 4 Servings
 
      8    Chicken breast halves;
           - skined, boned
    1/2 c  All-purpose flour
      1 ts Poultry seasoning
      1 tb Butter
      1 tb Olive oil
    1/4 c  Marsala wine
      1 c  Chopped portobello
           - mushrooms
      1 c  Chopped onion
      1 ts Dried rosemary
      4 sl Mozzarella cheese
 
  Season flour with poultry seasoning. Dredge the chicken
  breasts in the seasoned flour. Melt the butter with the
  oil in a medium skillet over medium-high heat, fry the
  chicken in the hot butter mixture for about 5 minutes
  each side, depending on the thickness. Remove the
  chicken and set aside (keep warm.)
  
  Deglaze pan with Marsala wine (deglazing is swirling or
  stirring a liquid in a pan to dissolve cooked food
  particles remaining on the bottom). Add the chopped
  mushrooms, chopped onions and rosemary. Saute for 5
  minutes over high heat.
  
  Return the chicken breasts to the skillet, baste with
  drippings, put cheese on the breasts and cook for
  another 2 1/2 minutes with the lid on tightly. Don't
  touch the lid! Remove from heat and let stand for 10
  minutes, until the breasts cook through. Check the
  seasoning and adjust. You will have the plumpest,
  juiciest chicken breasts you can imagine!
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: King Scallops w/Hazelnut & Bacon Sauce
 Categories: Seafood, Pork, Citrus, Nuts
      Yield: 2 Servings
 
     10 lg King scallops; shelled
    120 ml Virgin olive oil
      1    Shallot; chopped
      2 sl Smoked back bacon; chopped
     50 ml Fish stock
     50 ml White wine
     20 g  Dill; chopped
     30 g  Hazelnuts; crushed
      3 cl Garlic; crushed
      1    Lemon; juice of
     25 g  Unsalted butter
 
  For the sauce, fry the shallots in a little olive oil then
  add the bacon, garlic and hazelnuts. Add the stock and
  wine and reduce.
  
  Meanwhile, lightly seal the scallops in a very hot, dry
  frying pan. Season and turn the scallops, remove from the
  pan and keep warm.
  
  Finish the sauce with dill, lemon juice and a knob of
  butter. Arrange the scallops around a crisp green salad,
  drizzle the sauce over them and serve.
  
  Uncle Dirty Dave's Archives
 
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.... When I'm not in my right mind, my left mind gets pretty crowded.
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