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Thu
31
Mar '11

New Fish and Seafood Recipe Ideas and Tips on About.Com: March 24th to March 31th 2011

New Fish and Seafood Recipe Ideas and Tips on About.Com Fish and Seafood Cooking

Love Chicken a la King? Try This Delicious Seafood a la King with Tilapia, Shrimp, and Crab Recipe: Original Seafood Recipe by Doug DuCapHere’s a look back at the delicious seafood recipe posts that appeared recently on About.Com Fish & Seafood Cooking.

New seafood recipes and helpful cooking tips are added every week. Time flies when you’re having fun making your favorite seafood!

Seafood Recipe and Cooking Highlights: 3/24/2011-3/31/2011

Extremely Versatile: An Asian Shrimp and Pork Filling Recipe for Chinese Dim Sum

Quick and Easy Party Appetizers: Asian Shrimp and Pork Stuffed Snow Peas Recipe

A Delicious Twist on an Old Classic: Love Chicken a la King? Try This Delicious Seafood a la King with Tilapia, Shrimp, and Crab Recipe (Pictured)

Enjoy!

Looking for more seafood recipes? Join me on About.Com Fish & Seafood Cooking, where I share delicious original seafood recipes every week as well as tips to help you cook the fish you love with confidence.

You can also see our list of delicious seafood recipes here on Hugging the Coast, organized by type of fish.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond seafood.

Hugging the Coast Blog Fast ForwardPlease join us soon to see our next food and cooking article: Dreamy Kerala Cod With Cashew Yogurt Sauce and Fresh Mango Recipe.

Hugging the Coast Blog Fast Forward

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: Doug DuCap’s Food and Travel Photos on Flickr.)


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Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu Enjoy Doug's Original Seafood Recipes on About.Com Fish and Seafood Cooking

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Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu




Find Free Original RecipesRead Previous Posts Knack Fish and Seafood Cookbook
Tue
15
Mar '11

New Fish and Seafood Recipe Ideas and Tips on About.Com: March 8th to March 15th 2011

New Fish and Seafood Recipe Ideas and Tips on About.Com Fish and Seafood Cooking

The Oyster Roast FAQ and Etiquette Guide by Doug DuCapHere’s a look back at the delicious seafood recipe posts that appeared recently on About.Com Fish & Seafood Cooking.

New seafood recipes and helpful cooking tips are added every week. Time flies when you’re having fun making your favorite seafood!

Seafood Recipe and Cooking Highlights: 3/8/2011-3/15/2011

Cooking With Beer: Sweet & Spicy Beer Steamed Rock Crab Recipe

Oyster Roast Mania: The Oyster Roast FAQ and Etiquette Guide: Part 1 and Part 2

Beer Battered Fish Celebration: Hank Shaw’s Basic Beer Batter Recipe for Fish and Seafood

Asian Accent: Japanese Style Broiled Kingklip With Wasabi Mango Rice Recipe

Enjoy!

Looking for more seafood recipes? Join me on About.Com Fish & Seafood Cooking, where I share delicious original seafood recipes every week as well as tips to help you cook the fish you love with confidence.

You can also see our list of delicious seafood recipes here on Hugging the Coast, organized by type of fish.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond seafood.

Hugging the Coast Blog Fast ForwardPlease join us soon to see our next food and cooking article: New Fish and Seafood Recipe Ideas and Tips on About.Com: March 24th to March 31th 2011.

Hugging the Coast Blog Fast Forward

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: Doug DuCap’s Food and Travel Photos on Flickr.)


Bookmark and Share

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu Enjoy Doug's Original Seafood Recipes on About.Com Fish and Seafood Cooking

Follow HuggingtheCoast on Twitter

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu




Find Free Original RecipesRead Previous Posts Knack Fish and Seafood Cookbook
Mon
14
Mar '11

Yukon Gold Drunken Chicken & Biscuit Pot Pie Recipe

Yukon Gold Drunken Chicken Biscuit Pot Pie Recipe by Doug DuCap

Doug DuCap's Original Recipes

Now tell me, kids, who doesn’t love pot pie?

(You there! Yes, you in the back with your hand raised — you don’t love pot pie? Get out of my classroom!)

We all love chicken pot pie, right? Good! Well, this one is extra specially delicious. Why? Because it’s got tasty chicken and veggies in a golden, pillowy biscuit crust, plus it’s got the added bonus of everyone’s favorite sauce. Now tell me, class, who doesn’t love beer? Yep, that’s what I thought!

Black & Tan beer is a very fetching combination of porter and lager. In fact, I find myself fetching it from the refrigerator over and over until it’s gone.

My brand of choice is Yuengling (pronounced ‘ying-ling’), which may sound like a Chinese beer, but it’s actually made in Pennsylvania at America’s oldest brewery (yeah, I read beer labels.) Their slogan is “Yuengling — The Beer That Made Pottsville Famous.” (Alright, it isn’t but it certainly should be; Pottsville, PA deserves to be famous!)

***

Free Bonus Joke: Why did Alice B. Toklas invent Hash Brownies?
Because someone had already done Pot Pies!

(BTW, does eating food that contains munchie-inducing ingredients generate Perpetual Motion? Just asking.)

Here’s how to make the Yukon Gold Drunken Chicken & Biscuit Pot Pie Recipe:

Ingredients:

2 1/2 cups chicken stock or broth
2 lbs boneless, skinless, chicken breast
1 1/2 cup chopped onions
1 1/2 cup sliced carrots (1/4 inch slices)
1/2 tsp black pepper
2 1/2 cups diced Yukon Gold potatoes
1 roll refrigerated ‘Grands’-type biscuits (’Flaky Layer’ style)
12 oz ‘Black & Tan’ beer (I use Yuengling)
2 tsp dried tarragon
1/4 tsp cayenne pepper
1/4 tsp ground allspice (or nutmeg)
2 Tbsp corn starch (mixed with 2 Tbsp cold water)
1/2 cup chopped roasted red peppers
1 1/2 cups grated sharp Cheddar cheese

PREPARATION:

Preheat oven to 350 degrees. In a stockpot or large saucepan, bring the stock, chicken, onion, carrots, and black pepper to a simmer; cover and cook 5 min.

Add the potatoes, return to a simmer, and cook 6-7 minutes until the potatoes are just tender. Remove the chicken and vegetables from the stock and set aside. Reserve the stock.

Remove and separate the biscuits. Take a biscuit, find a spot between the layers about halfway down, and carefully separate it into two approximately equal halves (in other words, two round, half-height biscuits.) Repeat with the rest of the biscuits.

Generously coat the inside of a large casserole dish with cooking spray. Take eight of the ‘half-biscuits’ and line the bottom of the casserole, stretching and overlapping where necessary. Bake at 350 degrees for 10-12 minutes until lightly browned.

While the biscuits are baking, add the beer, tarragon, cayenne, and allspice to the stock. Bring to a low boil and cook 5 minutes.

Stir in the corn starch and continue stirring until thickened (about 1 minute.) Remove from the heat and stir in the chicken / veg mixture and the red peppers. Adjust salt and pepper to taste.

Ladle the filling into the casserole, sprinkle on the cheese, and top with the remaining biscuits, stretching and overlapping where necessary (rustic-looking is good!)

Bake 12-15 minutes or until biscuits are golden.

NOTE: To prevent the underside of the bottom layer of biscuits from becoming too dark, place the casserole in a heavy baking pan or cookie sheet to diffuse the heat.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Hugging the Coast Blog Fast ForwardPlease join us soon to see our latest food and cooking article: New Fish and Seafood Recipe Ideas and Tips on About.Com: March 8th to March 15th 2011.

Hugging the Coast Blog Fast Forward

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: Yukon Gold Drunken Chicken Biscuit Pot Pie from Doug DuCap Food and Travel on Flickr.


Bookmark and Share

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu Enjoy Doug's Original Seafood Recipes on About.Com Fish and Seafood Cooking

Follow HuggingtheCoast on Twitter

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu




Find Free Original RecipesRead Previous Posts Knack Fish and Seafood Cookbook

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