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Dave's Cookbook 04102009

Dave's Cookbook 04102009


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Publicado porDave Stiles
As a former Seattle Chef I have assembled some great recipes for your enjoyment. Here are 30 years of favorite dishes.
As a former Seattle Chef I have assembled some great recipes for your enjoyment. Here are 30 years of favorite dishes.

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Published by: Dave Stiles on May 18, 2009
Copyright:Attribution Non-commercial


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This is a great stuffed poultry dish with rich
Northern Italian flavors that lends itself to
Upland Game Birds as well as domestic
fowl. Serves 4 adults.

Chicken Breasts

4 large boneless chicken breasts or ½ game
birds, bone in. Slit the chicken breasts to
form a pocket that can easily be resealed.
You may also use the hanging chicken
tender to keep the stuffing from falling out.


1 ½ cup ricotta cheese
8 to 10 sun dried tomatoes – chopped fine.
If you want to make your own, see
directions below. I often use the ones that
come in the jars because they are packed in olive oil, which can be reserved for cooking the chicken breasts.
1 or 2 whole red peppers, roasted with blackened skin and seeds removed – chopped fine (roast the peppers over
direct flame until all the skin is blackened, finish in a hot oven for about 10 minutes, place into a paper bag,
which is closed tightly. Allow to rest for about 20 minutes or until cool. Remove the skin and seeds)
¼ cup parmesan cheese
2 TBS of softened butter
2 cloves garlic, smashed and chopped fine
1 bunch fresh basil leaves, chopped in chiffonnade style (Stack the leaves one on top of the other and roll tightly
into a cylinder, like a cigar. Slice the cylinders of leaves crosswise into thin strips)
Salt and pepper (stuffing should be well seasoned)
¼ tsp red pepper flakes
Mix well with a spoon, making sure the chopped vegetables are well blended into the cheese mixture. Adjust


Using a tablespoon, place a large dollop of stuffing into the slit in the chicken breasts or into the cavity of the
halved Cornish game hens or game birds (remove rib bones for easier eating).

Place the stuffed birds into the freezer for about 10 minutes or until they hold their shape. You don‘t want any
of the stuffing to ooze out while cooking. Brush with the oil from the sun dried tomatoes (if you don‘t have
enough, add a little good Extra Virgin Olive Oil) and season with salt and pepper. I use coarse Kosher salt
because it will keep some of its texture while cooking. When it hits the tongue it gives a mini blast of saltiness,
which really accentuates the flavor of the food. Bake in a hot oven, 420 degrees F for about 20 minutes or until
done. Don‘t over cook the chicken – nothing worse than a dry chicken breast.


In a heavy bottomed sauce pan, make a roux of equal parts of flour and butter (about ¼ cup total). Cook the
roux for about 3 minutes over high heat to remove the floury flavor. Add 1 cup of cold chicken stock and white
wine (homemade stock is best but canned works well also) and begin whisking in rapidly to work out any
lumps. When the sauce is very thick, add milk or cream to complete the béchamel (fancy word for white sauce).
The sauce should just coat a spoon (not too thick). Adjust the seasoning with salt and pepper (white pepper is


nice because it doesn‘t leave black specs in the sauce). Add 1 tsp of Worcestershire sauce and a pinch of
nutmeg. I also whisk in a ½ cup of parmesan cheese, whisking all the while to avoid any lumps or strings of


Place the stuffed chicken breasts on a plate, top with a nap of the white sauce and accompany with wild rice or
fresh pasta, and a nice green vegetable. Fresh asparagus is excellent, steamed and seasoned with salt, pepper, a
drizzle of olive oil, and balsamic vinegar. Serve with crusty French bread and a Chardonnay or Pinot Grigio.

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