Recipes by James Coco: Broiled Lemon Cinnamon Chicken; Cold Bean Salad

James Coco's Broiled Lemon Cinnamon Chicken

One 3-lb. broiler-fryer chicken, cut in serving pieces
A little unsalted butter (or olive oil)
4 tbsps. French lemon juice
Scant tsp. ground cinnamon
1 small clove garlic, mashed
1/4 tsp. oregano, crushed
1/2 tsp. basil, crushed
Salt and freshly ground pepper to taste
3 tbsps. top grade imported olive oil

Remove excess fat from chicken pieces. Arrange pieces skin side down on broiler pan lined with aluminum foil. Rub lightly with butter or oil. Broil until brown on one side. Turn and broil on other side until it begins to brown. Meanwhile, prepare sauce combining remaining ingredients. Pour over chicken. Grill until chicken is crisp and brown. (Cooking time takes about 40 minutes.) Serve at once. Serves 3-4.

Thoughts: If desired, chicken may be marinated in lemon-cinnamon sauce for several hours.

James Coco's Cold Bean Salad

2 cups bite-size snap beans, cleaned, cooked until crisp-tender, drained
One 1-lb. can red kidney beans, drained (or garbanzo beans)
1 small red onion, peeled, cut in thin slices
3 tbsps. chopped fresh parsley
3 tbsps. wine vinegar
3 tbsps. fine-grade imported olive oil
1 tsp. onion salt
Salt and pepper to taste

In salad bowl combine snap and kidney (or garbanzo) beans, onion and parsley. Mix remaining ingredients in small jar (can be made in advance). Pour over bean mixture and toss lightly until well-mixed. Serve at once.
(All ingredients should be well-chilled.) Serves 4.

Thoughts: If desired, Jimmy's salad can be made with more ingredients. Add 1 cup pitted olives, chopped red and-or green sweet pepper, and julienne strips of leftover cooked veal or tuna. Increase amount of dressing accordingly.

Recipes by Susan Clark: Bread Sauce; Creamed Onions

Susan Clark's Bread Sauce

3 cups milk
Stale bread, crusts removed (shredded to make 3 cups)
1 medium-sized onion, peeled and quartered
1/10 teaspoon mace
Good pinch of cayenne
Salt and freshly ground pepper to taste
3 tablespoons butter

Simmer quartered onion in milk until tender. Break bread into small pieces, put in top of double boiler; strain milk over bread crumbs. Cover and soak 1 hour. Beat mixture with fork until smooth. Add seasonings, place top on lower part of boiler filled with boiling water. Cook about 20 minutes (or until very thick and smooth). Stir often, taste to correct seasonings. Serve very hot with bread pudding (stuffing), roast chicken, capon, turkey, grouse, pheasant or partridge. Serves 4.

Thoughts: Susan's bread sauce is the most classic of English sauces and considered the supreme test of the English cook. Cream is often used to enrich sauce and add flavor. Vary seasonings according to fowl and-or dressing. For example, use sage if roast chicken is smothered with pork sausage or dressing flavored with pork sausage.

Susan Clark's Creamed Onions

2 dozen pearl onions, peeled
Boiling salted water
3 tablespoons butter
2 tablespoons flour
1 cup light cream
1/2 teaspoon salt
Good pinch of paprika
Freshly ground pepper to taste

Cover onions with boiling salted water in saucepan. Cook slowly, uncovered, until onions are tender when tested with a fork. Drain; set aside. Melt butter in saucepan, gradually stir in flour until smooth. Cook over low heat for 2 minutes until smooth. Stir in light cream gradually. Continue cooking, stirring constantly until sauce is smooth and thick. Add seasonings. Pour over cooked hot onions. Makes four servings.

Recipes by Roy Clark: Crackling Bread; Pluck

Roy Clark's Crackling Bread

1 cup cracklings
2 cups cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
Pinch of salt
About 1 cup buttermilk

Combine cracklings and dry ingredients together in a mixing bowl. Stir in buttermilk until ingredients are barely moistened. Turn batter into a greased 8-inch baking pan. Bake in preheated 425 degrees F. oven 20-25 minutes (or until brown). Serve at once. Makes 1 square loaf.

Thoughts: Cracklings are the crisp bits of pork fat left after rendering lard. To make cracklings, cut pork fat into 1/2-inch cubes and cook slowly on top of the stove in frying pan (or in a slow oven), pouring off the liquid fat every few minutes until only the crisp brown cracklings remain. Salt pork or the fat trimmings from a ham will work.

Roy says, "I generally use self-rising cornmeal but if that's not available, the regular cornmeal, baking powder and baking soda combination works fine. You can use one or more cups of cracklings, according to your tastes, and you do need buttermilk."

Roy Clark's Pluck

Roy Clark advises, "You can make pluck even if you don't butcher. If you can find a haslet, that is, the whole liver, heart and google (windpipe) of the hog." Cut liver and heart into small pieces and leave google whole. Place all the meat in a pot along with a piece of fat, preferably a piece of hog jowl, 2 pods of red pepper, sage, salt and black pepper to taste. Add enough water to barely cover. Simmer ingredients very slowly until it cooks to a mush. The longer it cooks, the better it tastes. Remove google before serving.

Recipes by Petula Clark: Chicken Curry; Chocolate Mousse; Leg of Lamb with Fresh Mint Sauce

Petula Clark's Chicken Curry

Stock:
1 cleaned broiler-fryer chicken (about 3 pounds), cut into pieces
1 stalk celery, cut in 3 pieces
1 small onion, peeled and cut into pieces
1 small carrot, washed and diced large
1 small bay leaf
4 sprigs parsley
Water (to cover chicken)
Salt
Freshly ground black pepper to taste

Curry:
4 tablespoons butter or chicken fat
2 medium onions, peeled and finely chopped
1/2 teaspoon minced garlic (optional)
1 small apple, peeled, cored and coarsely chopped or 2 tomatoes, chopped
3 tablespoons flour
3 tablespoons curry powder
About 2 cups chicken stock
Cooked chicken pieces, skinned, bones removed and cut into bite-size pieces (about 4 cups)
1/2 cup light cream
Salt and pepper, to taste
1/2 cup seedless raisins, soaked in warm water or brandy
Mango chutney

Stock: Place chicken pieces, celery, onion, carrot, bay leaf, parsley and enough water to cover chicken in large stock pot. Add salt and pepper to taste. Bring to boil, discarding any surface material that forms. Cover; reduce heat to simmer. Cook until chicken is tender, about 2 hours.

Remove chicken to plate. Strain stock; cook, uncovered, to reduce in volume to about 2 cups. Cool to room temperature; cover and chill. Remove layer of congealed chicken fat that forms on surface.

Curry: Heat butter or chicken fat in large skillet; sauté onion in fat until golden. Add garlic and apple or tomato. Cook over low heat until apples are soft.

In small bowl, combine flour and curry powder; stir into onion mixture. Cook a few minutes to blend into thick, smooth paste. Gradually add chicken stock and chicken, stirring often over medium heat, cooking until curry is thick. Add cream, salt and pepper to taste. Add raisins. Cook slightly longer to desired thickness.

Serve over hot cooked rice. Serve mango chutney on the side. Makes 6 to 8 servings.

Petula Clark's Chocolate Mousse

4 ozs. (or squares) semi-sweet baking chocolate, cut up
1/2 cup sweet butter
4 eggs, separated
6 tbsps. finely granulated sugar
Pinch of salt

1. Melt chocolate and butter in top of double boiler, stirring with whip until chocolate is barely melted.

2. Beat egg yolks until thick and lemon-colored. Gradually beat in sugar until mixture is thick and smooth. Place bowl over saucepan with few inches water that is barely simmering, being sure the bowl is not resting in the water.

3. Warm mixture over low heat, stirring constantly for a few. minutes. Remove bowl from heat, continue beating until mixture has cooled and is the consistency of mayonnaise.

4. Whisk chocolate-butter mixture into cooked egg-sugar mixture until well blended. Beat egg whites with salt until stiff but not dry. Gently fold into chocolate mixture. Spoon into individual petit pots (or glass dessert cups). Refrigerate several hours (or overnight preferably) before serving. Serve alone or with mounds of slightly sweetened whipped cream. Serves 6.

Thoughts: Chocolate addicts prefer the pure chocolate flavor. However, for flavor variations: add vanilla sugar (made by putting a piece of vanilla bean into the sugar bin), flavor extracts (vanilla, brandy or orange), liqueurs or brandies (orange, creme de cacao, Cointreau or kirsch), strong coffee, and-or garnishings of shaved dark chocolate, ground chopped pistachio nuts or toasted almond slivers.

Petula Clark's Leg of Lamb with Fresh Mint Sauce

For the mint sauce:

1/2 cup of fresh mint leaves
3 tbsps. sugar
1/2 cup malt vinegar

1. Pick young leaves from stalks, wash, dry well. Pick off leaves, mince finely; put in glass mixing bowl with sugar.

2. Heat vinegar to boiling; pour over mint and sugar in bowl, stir until sugar is dissolved. Let mixture cool and stand several hours before using.

To prepare the leg of lamb:

6-lb. leg of lamb
2 cloves garlic
Sprigs of fresh mint (or dried mint leaves)
1 lemon
Salt and freshly ground pepper
Watercress, then lemon slices

1. Insert slivers of garlic and mint in slits cut into meaty part of roast with sharp, slender knife. Rub outside with lemon juice, season well with salt and pepper.

2. Place skin-side down on a rack in an open roasting pan.l Insert a meat thermometer so bulb reaches center of the thickest part of the leg, making sure it does not rest on bone or fat.

3. Roast uncovered in preheated 300 degrees F. oven until thermometer registers 170 (rare) to 180 (medium), or allow 30-35 minutes per pound.

4. Remove leg to heated serving platter. Garnish with watercress and slices of cut lemon. Let stand a few minutes before serving. Serve with fresh mint sauce, Brussels sprouts or crunchy (barely-cooked petits pois or string beans. Roast serves 8-10.

Thoughts: If desired, sauce can be sweetened slightly according to taste. When fresh mint is not available, dried mint flakes may be substituted in recipe, or a mint or tarragon vinegar substituted, slightly sweetened. 

Recipes by Dick Clark: Artichoke Dip; Meatloaf Meal

Dick Clark's Artichoke Dip

1 tablespoon olive oil
1 teaspoon marjoram
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
1 package (8 ounce) cream cheese (softened)
1 pint sour cream
1/2 cup shredded Parmesan cheese
1 package (9 ounce) frozen spinach (thawed, rinsed and squeezed dry)
1 can (15 ounce) artichokes hearts

In a small cast iron skillet, heat the oil. Add the marjoram, black pepper and red pepper. Heat these until their oils are released, take care not to burn.

In a medium size bowl, cream together the cream cheese and sour cream. Add the Parmesan cheese and mix well.

Stir in the oil/spice mixture. Gently fold in the spinach and then the artichoke hearts.

Dick Clark's Meatloaf Meal

Meatloaf:
1 1/4 pounds ground chuck
1 cup fresh onion, finely diced
3/4 cup fresh celery, finely diced
1 tablespoon fresh garlic, finely diced
1 tablespoon Worcestershire sauce
3 eggs
2 1/4 teaspoons salt
1/3 teaspoon freshly ground black pepper
1/2 cup stale sourdough bread cubes
3/4 cup milk
3 slices bacon

Southern Glaze:
2 tablespoons brown sugar
3/4 cup ketchup
1 teaspoon dry mustard
1 tablespoon apple cider vinegar

Sautéed Vegetables:
1 tablespoon butter
1/2 cup carrots, finely diced
1 cup onion, finely diced
1/2 cup celery, finely diced

Rosemary Gravy:
1 package brown gravy mix
1 teaspoon fresh minced garlic
2 teaspoons fresh minced rosemary

Fried Shaved Onions:
1 large onion, sliced paper thin
1/4 cup flour
1/2 teaspoon seasoned salt

Other ingredients:
8 cups mashed potatoes (your favorite recipe)

Heat oven to 400 degrees F.

Meatloaf:
Place the ground chuck with the onions, celery, garlic, Worcestershire sauce, eggs and salt and pepper in a large bowl. Gently mix.

In a separate bowl, soak the bread cubes in milk until soft. Add cubes to the ground chuck mixture and again gently mix.

Line a large loaf pan with plastic wrap. Place meatloaf mixture in pan. Unmold onto a large baking tray. Remove plastic wrap. Drape the bacon slices over the top of the meatloaf. Bake for 30 minutes at 400 degrees F. Reduce heat to 350 degrees F. and continue to bake for 40 minutes.

Southern Glaze:
Combine all the ingredients. Brush the top and sides of the meatloaf with the mixture and bake an additional 5 minutes to set glaze. Remove from the oven and allow to set for 10 minutes before slicing.

Sautéed Vegetables:
In a heated sauté pan, add the butter and diced vegetables and lightly sauté. Keep warm until assembling dish.

Rosemary Gravy:
Prepare the brown gravy mix according to package directions. Add garlic and rosemary. Simmer to combine flavors.

Fried Shaved Onions:
Toss onion shavings in a mixture of flour and seasoned salt. Deep fry until golden brown.

To serve, place 2 cups mashed potatoes in the center of each plate. Arrange the meatloaf on top of the mashed potatoes. Ladle the Rosemary Gravy over the slices of meatloaf. Top with the Sautéed Vegetables and the Fried Shaved Onions. Yield: 4 servings.

Recipes by Diane Cilento: Roast Duckling with Fruit Dressing; Tagliatelle Verde

Diane Cilento's Roast Duckling with Fruit Dressing

For the stuffing:
Duck liver, heart and gizzard, chopped
1/3 cup chopped celery
3 cups bread crumbs
3/4 cup apricots (soaked or blanched a few mins. in boiling water) cut in strips
1 egg, well beaten
1/8 tsp. freshly ground pepper
About 3/4 cup orange juice (or enough to moisten stuffing)
1/2 cup chopped yellow onion
1/3 cup butter
1/2 cup pitted prunes (soaked or blanched a few mins. in boiling water)
3 tbsps. chopped fresh parsley
1 tsp. salt
Thyme and sage to taste

Saute duck liver, heart and gizzard with onion, celery and butter until vegetables are softened. Toss lightly over bread crumbs in mixing bowl with remaining ingredients.

To roast:
6 pound cleaned duckling

Season inside cavity with salt and freshly ground pepper. Fill cavity with stuffing being careful not to fill too full as stuffing swells during roasting. Secure closing by sewing with string (or with skewers). Place duckling breast side up on a roasting rack in a roasting pan. Roast in preheated 325 degree oven until tender (allow about 30 minutes per pound). Basting is unnecessary, since duckling is fat. Prick several times to release fat; pour off excess fat from roasting pan. Turn several times to insure even browning. Serve on bed of watercress and pass gravy (made from skimmed pan juices, thickened with flour and flavored with orange juice and seasonings to taste). Serves 4.

Diane Cilento's Tagliatelle Verde

1 pound green noodles
1/2 pound cleaned button mushrooms (caps only)
2-3 pound minced uncooked veal
Salt and freshly ground pepper to taste
1/2 cup dry white wine
Pinch nutmeg
Boiling salted water
1/2 stick sweet butter
1/2 clove garlic, pressed
1/2 chicken cube
1 pint sour cream

Cook noodles in boiling salted water until barely cooked (al dente). Drain. Saute mushrooms in half the amount of butter until lightly browned; set aside. Sear veal quickly in remaining butter in separate skillet with pressed garlic. Season to taste. Add chicken cube (dissolved in white wine) to veal. Simmer about ten minutes. Add mushrooms, sour cream and nutmeg. Heat through, stirring, but do not boil (mixture will curdle). Spoon over hot cooked noodles. Serves 4.

Recipes by Shirley Chisholm: Curried Goat; Jamaican Rice and Peas

Shirley Chisholm's Curried Goat

6 pounds young goat (from neck, leg, breast) cut into 1 1/2 inch cubes
Salt and freshly ground pepper to taste
2 teaspoons curry powder
4 scallions (white part only), finely chopped
1 large yellow onion, peeled and coarsely chopped

Rinse meat well under running water; dry well on paper towels. Place in a large casserole. Cover with salt, working in a little at a time with curry powder so all pieces are evenly seasoned. Add scallions and onions, mix well with hands so meat is evenly coated with scallion-onion mixture. Cover, let stand several hours (or until liquid begins to collect). Cook over low heat about 2 1/2 hours or until meat is tender. Correct seasonings. Serve with plain cooked rice. Serves 8-10 generously.

Shirley's Thoughts: Fresh goat meat is sold in limited amounts in stores specializing In West Indian foodstuffs.

Shirley Chisholm's Jamaican Rice and Peas

1 cup red kidney beans
1 rib celery, cut in half
1 small wedge red bell pepper, chopped
1 large coconut
About 7 cups water
3 cups unprocessed rice (preferably long-grain)
Salt to taste
About 1/2 teaspoon thyme

Soak beans overnight, drain and place beans in large kettle. Add enough water to reach above the beans about one inch. Add celery and pepper. Cover, boil slowly. Meanwhile prepare the coconut "milk" as follows: Crack open coconut (save fluid). Take out white meat, grate or (cut into small pieces and put into electric blender.) Place grated coconut in large bowl lined with cheese cloth. Add 2 or 3 cups hot water and fluid from coconut to grated coconut, let stand several hrs. Add 2 or 3 more cups of hot water to raise amount of "milk" to about 6 cups liquid. Discard pulp; add coconut milk to boiling beans. Cover and continue cooking about 1 1/2 hours, stirring occasionally to prevent beans from burning. Add washed, drained rice to cooking beans with salt and thyme. Continue cooking (covered) until all the liquid is absorbed and rice is tender. Add more water as needed. Serves 8-10.

Shirley's Thoughts: Serve with chicken fricasee as side dish or with roast or stewed beef dishes.