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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.

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


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Mon
7
Mar '11

Peppery Cheddar Cheese Medallions Appetizer Recipe

Peppery Cheddar Cheese Medallions Baked Appetizer Side Dish Recipe by Doug DuCap

Doug DuCap's Original Recipes

Be careful when you take these out of the oven. They’re going to smell so incredibly wonderful that you might be tempted to start stuffing them into your mouth immediately.

But don’t give in, otherwise, two things will happen in short order: one, you will burn your mouth, because these biscuits are intensely cheesey (and cheese stays hot); and two, you’re probably going to push through the pain and eat them anyway. And if you aren’t careful, they’ll all be gone before you have a chance to serve them.

How good are they? Let’s put it this way, the above caveat is the result of hard-won experience.

Incidentally, I was going to call these Wisconsin State Legislature Gridlock Biscuits, but that title seemed a little unwieldy. Still, it certainly would be a great way for lawmakers to open a dialogue — by reaching across the aisle and offering a plate of these peppery, golden, cheese-laden nuggets. After a few bites, lawmakers will set aside their differences and come together in a spirit of friendship, shared purpose, and love of cheese.

Well, it would be nice if it turned out that way, wouldn’t it?

Here’s how to make the Peppery Cheddar Cheese Medallions:

Ingredients:

1 lb shredded mild cheddar cheese
1 cup all purpose flour
1 1/2 Tbsp baking powder
1 Tbsp black pepper (yes, a whole tablespoon)
1/2 tsp cayenne pepper (optional)
1 cup half & half (or whole milk)

PREPARATION:

Preheat the oven to 350 degrees. Combine the cheese and the dry ingredients. Add the milk and mix thoroughly.

Form dough into balls about the size of a large walnut and place on a non-stick cookie sheet, leaving plenty of space between (these spread out quite a bit.)

Bake at 350 degrees on the center rack of the oven for 25-30 minutes until a rich golden brown. Serve warm or at room temperature. Store any extras in the refrigerator.

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: Save Money When You Make Shrimp: A Quick Shrimp Stock Recipe.

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

(Photo Credit: Peppery Cheddar Cheese Medallions Recipe from Doug DuCap Food and Travel on Flickr.


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Fri
4
Mar '11

Italian Pasta Soup With White Beans & Scallops (Fish For Friday Recipe)

Italian Pasta Soup With White Beans and Scallops (Also Known as Pasta e Fagioli With Scallops)

See More Seafood and Shellfish Recipes Organized by Type of FishBelow is my seafood recipe for Italian Pasta Soup With White Beans and Scallops from About.Com Fish and Seafood Cooking, where each week I share my newest seafood recipes and tips.

A delicious twist on the beloved Italian classic, Pasta e Fagioli With Scallops, this week’s recipe for Italian Pasta Soup With White Beans and Scallops, is a hard soup to stop eating.

Also known affectionately as pastafazool, each spoonful of this golden soup features the flavors of Italian ditalini, white wine, cannellini beans, and garlic, making this a truly nourishing soup that you can serve whenever you are looking for a truly satisfying taste of Italy.

Not a fan of scallops? Feel free to substitute (or add) medium-sized shrimp instead. This soup recipe is also very easy to double.

Serve with your favorite warm crusty Italian bread.

How to Make Italian Pasta Soup With White Beans and Scallops (Also Known as Pasta e Fagioli With Scallops).

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: The Hugging the Coast Daily Food and Cooking Blog Week in Review: February 28th to March 6th.

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

(Photo Credit: Doug DuCap’s Food, Cooking, 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

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