Kopy Kat Recipes - L

La Vista Plantation Creamed Virginia Country Ham

3 tbsp butter
3 tbsp minced onion
3 tbsp green pepper
3 tbsp flour
1 1/2 -2 cups milk
1 cup chopped Virginia country ham
1 tbsp chopped parsley or chives
1/8 tsp paprika
2 tbsp dry sherry

In a skillet melt the butter over medium heat,and sauté the onion and green pepper until light brown. Sprinkle in the flour and stir a few minutes. Add the milk slowly, stirring constantly.

Add the ham and simmer, stirring until thickened. Remove the pan from the heat and season with the remaining ingredients. Serve over hot buttered toast, English or corn muffins or corn bread. Serves 4-6.

Lodge on St. Simons Island Cinnamon Duck

2 Boneless breast of duck skinned and split
1/2 cup olive oil
1 cup port wine
3 tbsp cinnamon
1 tbsp cardamom
1 tbsp coriander
1 tbsp soy sauce
Salt and pepper

Sauce:
1 cup beef, veal, or chicken stock
1 cup red currant jelly
1 tbsp chopped shallots
1 tbsp cornstarch
Salt and pepper

Prepare the marinade by whisking olive oil with port wine. Whisk in spices and season with salt and pepper to taste. Place duck breasts in marinade for two to four hours. Prepare sauce by reducing stock over high heat in a medium sauce pan to 2/3 cup.

Add shallots and red currant jelly and stir until smooth. Mix cornstarch with equal amounts of water and add to mixture. Cook over low heat for 15 minutes, stirring frequently.

Grill the marinated duck breasts over medium-high coals just long enough to score on each side. Finish in a 350 degree oven until internal temperature reaches 165 degrees. Slice and serve with red currant sauce.

Lighthouse Inn's Chicken Hazelnut

4 (6 oz.) skinless, boneless chicken breasts
1 cup flour
3 eggs, beaten
2 cup chopped raw hazelnuts
1/4 tsp chopped garlic
1/8 cup dry white wine
2 cup chicken stock
1/8 cup dijon mustard
2 tbsp butter, melted
4 tbsp flour
1 cup heavy cream
1/4 tsp chopped fresh tarragon
Salt and pepper to taste

Rinse and pat dry chicken breasts, dip in egg, coat with flour, coat with hazelnuts. Saute one side of the chicken breasts in vegetable oil until golden brown (about 3-4 minutes). Put uncooked side up in a shallow baking pan and bake at 350 degrees for 6-8 minutes. Remove to a warmed plate.

For the sauce: In medium saucepan saute the garlic in 1 Tbsp vegetable oil. Add the wine and reduce to about 2/3 the original quantity. Add the chicken stock and mustard and bring to a boil.

Mix the melted butter and flour and add to the sauce. Cook over medium heat stirring constantly until thickened. Strain to remove lumps, add tarragon, salt and pepper and ladle over or under each chicken breast.