Author Topic: Clams Cooking Board Topic For Today By Steve Dave Of goEMAW Fame (Read 3821 times)

steve dave · « **on:** March 15, 2010, 08:51:51 AM »

Pre-heat oven to 375
Complete cover two large chicken breasts on both sides with Weber Kick'n Chicken

Melt two tablespoons of butter in a large oven safe pan over medium/high heat
Sear the chicken for 4 minutes on each side
Dump in a half cup of chicken stock and throw the pan into the oven for 20 minutes
Pour the buttery reduced chicken stock on the chicken out of the pan
Eat it

The42Yardstick · « **Reply #1 on:** March 15, 2010, 11:57:55 AM »

The42Yardstick Special

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Dirty Sanchez · « **Reply #2 on:** March 15, 2010, 02:34:27 PM »

Quote from: steve dave on March 15, 2010, 08:51:51 AM

Pre-heat oven to 375
Complete cover two large chicken breasts on both sides with Weber Kick'n Chicken

Melt two tablespoons of butter in a large oven safe pan over medium/high heat
Sear the chicken for 4 minutes on each side
Dump in a half cup of chicken stock and throw the pan into the oven for 20 minutes
Pour the buttery reduced chicken stock on the chicken out of the pan
Eat it

Eat the pan?

Perry · « **Reply #3 on:** March 15, 2010, 04:15:49 PM »

Quote from: Dirty Sanchez on March 15, 2010, 02:34:27 PM

Quote from: steve dave on March 15, 2010, 08:51:51 AM
Pre-heat oven to 375
Complete cover two large chicken breasts on both sides with Weber Kick'n Chicken

Melt two tablespoons of butter in a large oven safe pan over medium/high heat
Sear the chicken for 4 minutes on each side
Dump in a half cup of chicken stock and throw the pan into the oven for 20 minutes
Pour the buttery reduced chicken stock on the chicken out of the pan
Eat it

Eat the pan?

Well, duh! You don't prepare a pan like that just to throw it away

hillwalking03 · « **Reply #4 on:** March 15, 2010, 04:26:23 PM »

2 Cups roasted Corn
2 red peppers diced
1 can black beans (low sodium for 'sclams)
1 medium red onion, chopped
1 head of cilantro chopped

combine in bowl

1/3 cup red wine vinegar
2 tsp Olive Oil
1 tsp sugar
1 tsp chili chowder
1 tsp cumin
1/2 tsp black pepper
pinch of sea salt

combine these then toss the first mixture in it. Refrigerate overnight to marinate and fracking enjoy.

Dirty Sanchez · « **Reply #5 on:** March 15, 2010, 09:33:21 PM »

blend cream cheese, mayo, diced canned green chiles, and diced pickled jalapenos. cover with a layer of grated parmesan (not the chowder stuff, the real thing). Melt in microwave or oven. Eat as dip with tortilla chips.

Its jalapeno popper dip and its the freaking bomb.

_33 · « **Reply #6 on:** March 16, 2010, 10:28:53 AM »

Quote from: steve dave on March 15, 2010, 08:51:51 AM

Pre-heat oven to 375
Complete cover two large chicken breasts on both sides with Weber Kick'n Chicken

Melt two tablespoons of butter in a large oven safe pan over medium/high heat
Sear the chicken for 4 minutes on each side
Dump in a half cup of chicken stock and throw the pan into the oven for 20 minutes
Pour the buttery reduced chicken stock on the chicken out of the pan
Eat it

Making this tonight if Hyvee has Weber Kick'n Chicken.

steve dave · « **Reply #7 on:** March 16, 2010, 10:56:55 AM »

Quote from: _33 on March 16, 2010, 10:28:53 AM

Quote from: steve dave on March 15, 2010, 08:51:51 AM
Pre-heat oven to 375
Complete cover two large chicken breasts on both sides with Weber Kick'n Chicken

Melt two tablespoons of butter in a large oven safe pan over medium/high heat
Sear the chicken for 4 minutes on each side
Dump in a half cup of chicken stock and throw the pan into the oven for 20 minutes
Pour the buttery reduced chicken stock on the chicken out of the pan
Eat it

Making this tonight if Hyvee has Weber Kick'n Chicken.

They do (at least in Omaha). Another piece of advice: Don't grab the pan handle from the oven even though you are completely used to grabbing it from the stove. I now have no fingerprints on my right hand.

michigancat · « **Reply #8 on:** March 16, 2010, 11:03:35 AM »

That sounds gross.

steve dave · « **Reply #9 on:** March 16, 2010, 11:04:51 AM »

Quote from: michigancat on March 16, 2010, 11:03:35 AM

That sounds gross.

Michigancat is a vegetarian now guys. Everyone come make fun!

michigancat · « **Reply #10 on:** March 16, 2010, 11:08:18 AM »

It's the butter.

_33 · « **Reply #11 on:** March 16, 2010, 11:08:25 AM »

For MIcat:

pissclams · « **Reply #12 on:** March 16, 2010, 11:12:30 AM »

too much sodium

steve dave · « **Reply #13 on:** March 16, 2010, 11:13:10 AM »

Quote from: michigancat on March 16, 2010, 11:08:18 AM

It's the butter.

That's racist

steve dave · « **Reply #14 on:** March 16, 2010, 11:13:33 AM »

Quote from: pissclams on March 16, 2010, 11:12:30 AM

too much sodium

Oh, man, everyone's getting racist in here!

_33 · « **Reply #15 on:** March 16, 2010, 11:17:52 AM »

Quote from: pissclams on March 16, 2010, 11:12:30 AM

too much sodium

'

I'm going to use reduced sodium chicken stock so it evens out.

steve dave · « **Reply #16 on:** March 16, 2010, 11:18:13 AM »

Quote from: _33 on March 16, 2010, 11:17:52 AM

Quote from: pissclams on March 16, 2010, 11:12:30 AM
too much sodium
'

I'm going to use reduced sodium chicken stock so it evens out.

THAT'S WHAT I USE!

pissclams · « **Reply #17 on:** March 16, 2010, 12:24:55 PM »

this whole thread is racist

The42Yardstick · « **Reply #18 on:** March 16, 2010, 01:07:57 PM »

Quote from: pissclams on March 16, 2010, 12:24:55 PM

this whole thread is racist

No its sexist

jtksu · « **Reply #19 on:** March 16, 2010, 01:27:07 PM »

Quote from: michigancat on March 16, 2010, 11:08:18 AM

It's the butter.

Two tablespoons of butter is gross? WTF do you eat then? Sand and leaves?

michigancat · « **Reply #20 on:** March 16, 2010, 01:37:41 PM »

Quote from: jtksu on March 16, 2010, 01:27:07 PM

Quote from: michigancat on March 16, 2010, 11:08:18 AM
It's the butter.

Two tablespoons of butter is gross? WTF do you eat then? Sand and leaves?

It's not necessary for 2 f*cking chicken breasts. I mean, who in the heck does steve dave think he is? Paula Deen?

jtksu · « **Reply #21 on:** March 16, 2010, 01:39:14 PM »

Quote from: michigancat on March 16, 2010, 01:37:41 PM

Quote from: jtksu on March 16, 2010, 01:27:07 PM
Quote from: michigancat on March 16, 2010, 11:08:18 AM
It's the butter.

Two tablespoons of butter is gross? WTF do you eat then? Sand and leaves?

It's not necessary for 2 f*cking chicken breasts. I mean, who in the heck does steve dave think he is? Paula Deen?

It's just gonna get mixed up with the stock anyway. Just don't use the entire amount of "sauce" left in the pan and you'll be good to go.

pissclams · « **Reply #22 on:** March 16, 2010, 01:41:04 PM »

butter is elite. i have no problems using more butter than necessary, ever.

jtksu · « **Reply #23 on:** March 16, 2010, 01:44:28 PM »

Quote from: steve dave on March 16, 2010, 11:18:13 AM

Quote from: _33 on March 16, 2010, 11:17:52 AM
Quote from: pissclams on March 16, 2010, 11:12:30 AM
too much sodium
'

I'm going to use reduced sodium chicken stock so it evens out.

THAT'S WHAT I USE!

Unsalted butter. Geeze.

_33 · « **Reply #24 on:** March 16, 2010, 07:42:47 PM »

Quote from: steve dave on March 15, 2010, 08:51:51 AM

Pre-heat oven to 375
Complete cover two large chicken breasts on both sides with Weber Kick'n Chicken

Melt two tablespoons of butter in a large oven safe pan over medium/high heat
Sear the chicken for 4 minutes on each side
Dump in a half cup of chicken stock and throw the pan into the oven for 20 minutes
Pour the buttery reduced chicken stock on the chicken out of the pan
Eat it

Really good. Much better than Emerils creole seasoning on chicken.