Fowl & Seafood Recipes: A Cookbook Without Red Meat

By C A Clancy

The impetus for this cookbook is mainly chicken. But while a turkey is not a chicken, who’s keeping score that closely? As a result I have included numerous turkey dishes among the recipes. In addition there a number of seafood recipes just to add a bit of diversity. Of course if you are privy to some of the more exotic bird life, they should do just as well.

Where a recipe calls for ground turkey, ground chicken may be substituted, if available. And real bacon can be substituted for the turkey “bacon” where it is used. But that would be defeating the no-red-meat concept.

• Language: English
• Publisher: C A Clancy
• Release date: Mar 8, 2013
• ISBN: 9781301067251

Book preview

Fowl & Seafood Recipes

A Cookbook Without Red Meat

Cheri Clancy

© Copyright 2012-13 Cheri Clancy

This book is protected under the Copyright laws of the United States of America. It may not be transmitted in any form without the expressed permission of the author.

Smashwords edition

Introduction

The impetus for this cookbook is mainly chicken. But while a turkey is not a chicken, who’s keeping score that closely? As a result I have included numerous turkey dishes among the recipes. In addition there a number of seafood recipes just to add a bit of diversity. Of course if you are privy to some of the more exotic bird life, they should do just as well.

Where a recipe calls for ground turkey, ground chicken may be substituted, if available. And real bacon can be substituted for the turkey bacon where it is used. But that would be defeating the no-red-meat concept.

To be clear, I have no financial association with any of the brand name products that are recommended in this cookbook. They are only my personal preferences.

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Cooking Tips

When searing chicken, it is better to use a cast iron skillet rather than a non-stick pan. Some non-stick coatings can produce toxins when used at high temperatures. And an iron skillet adds iron to the diet, which is important for nutrition.

Defrosting a frozen turkey safely can be a problem. If you leave it out on the counter, the outside warms up long before the inside defrosts. This can lead to the unwanted growth of bacteria. A solution to this is to partially defrost the bird in the refrigerator (in a pan to deal with any bag leakage) for two to four days depending on its size. Then after the giblets are removed, insert a plastic food bag in the cavity and fill it with very hot water. Let this sit until the water loses its heat. Repeat as necessary. After that the bird should be thawed inside and out.

I do not normally specify the amount of salt &pepper to be used in these recipes. So add them to suit your own taste. If you are not comfortable with this method of following recipes, I suggest you experiment until you are. Experienced cooks are intuitive and not rigid in their application of seasonings.

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Preparation Terms

Grated = very fine

Minced = fine

Diced = medium

Chopped = course

Cubed = about ½ inch cubes for cheeses, about ¾ inch cubes for vegetables, and about 1 inch cubes for meat

Chunked = large slices or pieces

Shredded = medium strings

Fine shredded = fine strings

Al dente = cooked slightly firm (to the tooth, literally)

Fold = mix by lifting gently from the bottom

Seeded = cut tomato in half and gently squeeze out the juice and seeds

Simmer = steaming but not boiling

Parboil = cook until barely hot externally or until the skin is easily pealed off

Blanch = cook briefly in boiling water

Braise = brown, then cook in a liquid

Sweating = light cooking (for example, sautéing an onion slowly until translucent)

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Dips & Sauces

Who doesn’t like an occasional dip? What would a party be without starters and a cheese platter?

Chicken-Choke Dip (heated)

1 cup Best Foods™ mayonnaise

1 cup cooked chicken - shredded

1 jar artichoke hearts – drained & chopped

¼ pound Parmesan cheese - shredded

¼ cup sour cream

1 teaspoons Worchester

1 teaspoon Lawry’s™ garlic salt

¼ teaspoon Coleman’s™ dry mustard

preparation time ¼ hour

cooking time ¼ hour

[1] in a medium pot, combine ingredients (except the sour cream)

[2] heat on low for 15 minutes, or until the cheese is melted

[3] remove from the heat and stir in the sour cream

[4] keep warm on a heated serving tray, and dip with crackers or corn scoops

Chicken Marinade

2 tablespoons honey

2 tablespoons Dijon mustard

½ cup EVOO

1 teaspoon salt

1 teaspoon paprika

½ teaspoon pepper

½ teaspoon Worchester

optional: ¼ teaspoon cayenne pepper

preparation time ¼ hour

[1] whisk the ingredients together

[2] brush on a baking chicken occasionally until it is fully cooked, or about 160 degrees

Chicken Queso Dip (heated)

This would be for a crowd

3 – 1 pound cans chili con carne (no beans)

1 – 4 ounce can diced chilies

1 pound raw chicken - chopped

1 pound block processed cheese, such as Velveeta™

1 can condensed tomato soup

corn scoops

preparation time ¼ hour

cooking time 1½ hours

[1] in a crock pot (to be used for serving), add the chicken, set the heat to high