Turkey Rochambeau Food

CHICKEN ROCHAMBEAU

Steps:

• Fry the ham and warm the chicken slices.
• Place the French bread toast on the plate, then the ham, then a generous amount of Marchand de Vin sauce, then the chicken, then top with the Bearnaise sauce. Garnish with parsley.

TURKEY ROCHAMBEAU

Steps:

• Sauce Poulette:Heat one tablespoon of the butter; add flour and cook for one minute.
• Stir in the chicken broth and add salt, pepper, and parsley sprigs.
• Bring the mixture to a boil, then lower the heat and simmer for 30 minutes.
• Discard the parsley.
• Remove the sauce from the heat and blend in the egg yolks.
• Add lemon juice, chopped parsley, the remaining tablespoon of butter and the drained mushrooms.
• On each slice of toast, place one slice of ham and one of turkey.
• Cover with Sauce Poulette.
• Serve hot.

GREEN BEANS A LA LEMON

Steps:

• Melt 2 tablespoons of butter over medium heat.
• Add parsley and onions and saute for 3-5 minutes.
• Add flour and mix well.
• Add salt, pepper, cayenne, lemon zest and sour cream.
• Add beans and mix well.
• Transfer into a 2 quart casserole and top with stuffing mix (and crumbled bacon if using).
• Drizzle butter over the top.
• Bake in 350 degree oven for about 30 minutes or until brown and bubbly.

ZEKE BABIN'S BLACK POT COURTBOUILLON

Steps:

• In a heavy bottomed 12" sauté pan, melt butter over medium-high heat. Add onions, celery, bell pepper and garlic. Sauté 3 to 5 minutes or until vegetables are wilted. Add rotel and cook an additional 3-5 minutes. Remove from heat and set aside.
• In a 6-quart black iron pot, place 1/3 of sautéed vegetables. Top with four fillets of catfish and eight shrimp. Sprinkle with one third of the salt, pepper, granulated garlic, paprika and flour or roux. Add one third of green onions and parsley. Continue layering and seasoning until all are used up. The top layer of catfish should have a good covering of green onions and parsley.
• Carefully pour in 1/2 cup hot water to add moisture to bottom.
• Place pot on low heat and cover tightly. Cook for one hour. Do not uncover during this process. The steaming inside the pot allows the natural juices from the fish to incorporate into the seasonings.
• After one hour, remove lid and using a rubber spatula, gently separate ingredients from sides of pot, DO NOT STIR! This ensures even liquid distribution in pot. Re-cover and cook one additional hour. The courtbouillon should have a slightly rusty color due to the paprika and the consistency of the liquid should be stew-like. Season to taste with salt and pepper and serve over rice or pasta.
• Note: The oil-less brown roux is available at your local grocery or may substitute all purpose flour.