Chicken Potato And Butter Lettuce With Light Ricotta Dressing Food

DRESSING FOR GARDEN LETTUCE

Steps:

• Whisk the evaporated milk, vinegar, sugar, salt, and pepper together in a bowl until the sugar is dissolved. Chill until ready to use.

CHICKEN LETTUCE WRAPS

Steps:

• Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
• Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
• Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside.
• Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.

CHICKEN, POTATO AND BUTTER LETTUCE WITH LIGHT RICOTTA DRESSING

Steps:

• Fill a large pot with enough water to cover chicken. Add garlic and bay leaf and bring to a boil. Place chicken in pot and gently simmer until cooke through, 15-20 minutes. Remove chicken and garlic and cool. Reserve cooking liquid.
• Meanwhile, place potatoes in a pot and cover with cold water. Cook 20 minutes or until tender. Drain and cut potatoes in half. Set aside.
• To make dressing: Place garlic in food processor container. Pulse a few times. Add 2 tbs cooking liquid and lime juice, salt and ricotta. Pulse to combine. With machine running, add the olive oil a little at a time until mixture is emulsified. Stir in dill and season with pepper.
• Slice chicken breasts in strips. Divide chicken, lettuce leaves, potatoes, and tomatoes among serving plates.Drizzle with dressing and serve immediately with remaining dressing on the side.

TYLER FLORENCE'S ROAST CHICKEN WITH WILTED BUTTER LETTUCE AND PEAS

Steps:

• Prepare the chicken: Preheat the oven to 350 degrees. Season the chicken cavity with plenty of salt and pepper; stuff the lemon halves, garlic, thyme and bay leaves inside. Tie the legs together with kitchen twine. Drizzle the skin with olive oil and rub all over; season with plenty of salt and pepper. Place the chicken breast-side up in a roasting pan; roast for 1 hour, or until an instant-read thermometer inserted into the thigh registers 165 degrees. Let rest for 15 minutes before carving.
• Meanwhile, prepare the lettuce and peas: Combine the wine, red onion, bay leaf, peppercorns and a pinch of salt in a saucepan; simmer over medium heat until the mixture is syrupy and just coats the bottom of the pan. Whisk in the butter cubes, a few at a time, to thicken the sauce and give it a shine. Season with salt and pepper and keep warm. (Remove the peppercorns and bay leaf before serving.)
• Place the peas in a small pot of salted boiling water until heated through; drain. Toss the peas, lettuce and beurre blanc (warm butter sauce) in a bowl until the lettuce wilts slightly. Serve with the chicken.

CHICKEN, POTATO, AND BUTTER LETTUCE WITH LEMON-GARLIC DRESSING

Steps:

• Fill a large saucepan with enough water to cover chicken. Add garlic and bay leaf; bring to a boil. Place chicken in pan, and gently simmer until cooked through, 15 to 20 minutes. Use a slotted spoon to transfer chicken and garlic to a plate; let cool. Reserve poaching liquid.
• Make dressing: Pulse garlic in a food processor to form a coarse paste, 5 to 10 seconds. Add 2 tablespoons reserved poaching liquid and the lemon juice, salt, and ricotta; pulse to combine. With machine running, add oil in a slow, steady stream, mixing until emulsified. Stir in dill, and season with pepper. Set aside.
• In a medium saucepan, cover potatoes with cold water. Bring to a boil; cook until easily pierced with a paring knife, about 20 minutes. Drain, and let cool. Peel if desired, and cut into quarters.
• Slice each chicken breast crosswise into about six strips. Divide lettuce, potatoes, tomatoes, and chicken among serving plates. Drizzle with some of the dressing, and serve immediately with remaining dressing on the side.

BIBB LETTUCE WITH BUTTER DRESSING

Steps:

• Separate lettuce leaves and put in a large bowl. Halve garlic and in a small heavy skillet heat with butter over moderate heat, stirring occasionally, until garlic is golden and butter has a slight nutty aroma, about 3 minutes. Remove skillet from heat and discard garlic. Add lemon juice and salt and pepper to taste, swirling skillet to incorporate (butter will foam).
• Pour warm dressing over lettuce and toss to coat. Serve salad immediately.

BOSTON LETTUCE WITH CHIVES AND BUTTER DRESSING

Steps:

• Sprinkle chives over lettuce in a large bowl.
• Heat butter and garlic in a small heavy saucepan over moderate heat, stirring occasionally, until garlic is golden and butter has a slightly nutty aroma (there will be golden-brown bits of milk solids on bottom of pan), about 5 minutes. Remove from heat and add lemon juice and salt and pepper to taste.
• Toss salad with dressing and serve immediately.

CHICKEN LEGS WITH RICOTTA AND BACON STUFFING

Steps:

• TO MAKE THE STUFFING: Remove the rind from the bacon and chop finely.
• Fry in a dry pan until crisp.
• Remove cooked bacon and set aside.
• In the same pan, heat the oil and cook the onion and garlic until soft.
• Put the ricotta, egg, Parmesan, breadcrumbs, parsley, chives, tarragon, bacon, onion, garlic and nutmeg in a large bowl.
• Mix together, lightly, to combine ingredients.
• PREHEAT OVEN TO MODERATE- 350 degrees F (180C/Gas mark 4).
• Using your fingers, ease the skin away from the thigh and leg of the chicken, being careful not to pierce the skin.
• Gently push the stuffing mixture evenly under the skin.
• Draw the skin back over the stuffing.
• Place the chicken in a lightly oiled, shallow roasting pan.
• Brush chicken with the melted butter.
• Roast for 45 minutes, or until the chicken is cooked thoroughly.
• Remove from oven and allow to sit for 5 minutes before serving.