Late Night Fried Rice

2 Chicken Breast cut into small cubes
4 cups cooked rice (I use instant)
6 eggs ( less if desired)
1/3 cup thinly sliced green onion
1/4 cup shredded carrot
1/3 cup soy sauce
1 tbsp Sesame seeds
Canola oil
Sesame oil

The secret to this dish is to really fry the rice. Heat skillet over medium high heat. Salt and pepper chicken and cook in oil until done. Remove and drain on paper towels. Heat large non stick skillet over med high heat. Add canola oil. Add onion and carrot, salt and pepper.. Cook 2 minutes, then add rice. Stir well.Cook for approximately 5-7 minutes stirring often. Meanwhile scramble eggs in a bowl. Pull rice to edges of skillet. Add oil to middle and then add egg. Cook until eggs are done then incorporate into rice. Add soy sauce. Now, here is where you want to really cook the rice. Do not stir very often. Sugars will caramelize on the bottom. Stir and scrape bottom as you do. Cook for approximately 10 -15 minutes. Remove from heat and put in large bowl. Add cooked chicken, sesame seeds and drizzle with sesame oil. You may use any meat desired. To use as a side dish, leave meat out. Enjoy!
Total time: 25 minutes.

Michael's Oriental Marinade/Dipping Sauce

1 cup soy sauce
1 cup Brown Sugar
1/2 cup sliced green onion
1 tbsp Mirin
2 tsp Fresh Grated Ginger
3 Cloves Garlic
2 tbsp Sesame Oil

Slightly crush garlic. Combine all ingredients and stir. Reserve some to use as dipping sauce. Marinade Beef, Chicken, Pork, and Fish. Especially good on Salmon. Then grill or bake meats. Also makes excellent dressing for salads.

BOLOGNAISE SAUCE

This is an authentic Italian meat sauce that can be served over any pasta you like.

1/2 lb lean ground beef
1 lb ground pork
1 lb ground veal
1/4 pound panchetta ground or minced
1 medium onion chopped
1 tsp minced garlic
2 cups whole milk
1 4oz can tomato paste
1 bottle dry white wine
olive oil
Parmesan cheese
1 package pasta of your choice

Heat large pot over medium heat. Add olive oil and onion. Cook until onion is tender. Meanwhile in large bowl, add beef, pork veal and panchetta. Blend meats together well. You may be able to get your butcher to grind these meats together for you. When onion is tender, add garlic and meat to pot and begin to brown. When the meat is partially browned, add milk and stir often. Simmer until milk is almost totally evaporated. Add tomato paste and stir well. Add 2 cups of white wine and stir. Bring to a simmer and simmer for at least 1 hour. This is a meat sauce and will not be very liquid. If it appears to dry out, add more wine. Cook pasta according to package directions. Top pasta with sauce and fresh grated parmesan cheese. You can freeze leftover sauce.
Total time: 1hour 45 minutes.

MADEIRA CRIMINI MUSHROOM STROGANOFF

2 lbs Crimini Mushrooms ( or mushrooms of your choice)
1 cup Maderia Wine
1 medium onion minced
1 clove garlic minced
Olive Oil
1 Quart Heavy Cream
2 cans Beef Broth (or 4 beef bullion cubes dissolved in 1 cup water)
Salt and Pepper
1 Package Egg noodles ( or rice)
Parsley

Heat large skillet over medium high heat. Clean and slice mushrooms.
Add olive oil to pan and saute mushrooms. Remove mushrooms and saute onion until tender, adding more oil if necessary. Add garlic and cook for 2 minutes. Deglaze pan with Madeira wine. Add beef stock and reduce by half (no reducing required with bullion cubes). Add heavy cream and mushrooms.Bring to a simmer. Cook until thickened to your liking, or until sauce coats back of spoon without running. Cook egg noodles according to package directions. Serve over egg noodles or rice. Garnish with fresh parsley.
Recipe can be made without wine if desired.
Total time: 30-45 minutes.

CREAMY CHICKEN MARSALA

4 Chicken Breast cut into cubes
1 Medium Onion
1 Bottle Marsala Cooking Wine
1 Quart Heavy Cream
1 Can Chicken Stock
1 Clove Garlic
Olive Oil
Parsley
Salt and Pepper
1 Cup all purpose flour
1 Package Egg Noodles

Heat large skillet over medium high heat. Meanwhile, salt and pepper chicken cubes to taste and coat in flour. Cook till golden brown and remove and drain on paper towels..
Add more oil if needed and add minced onion. Cook 3 minutes then add minced garlic cook 2 minutes. Add Bottle of Marsala cooking wine to deglaze pan. Add Chicken stock and heavy cream. Add chicken back to sauce and simmer until reduced by half and thickened as much as you like. Meanwhile cook egg noodles according to package and drain. When sauce coats the back of a metal spoon without running, the dish is done. Serve over Noodles, rice or mashed potatoes. Garnish with parsley.
Time: 45 minutes.

EASY FRENCH ONION SOUP

6 medium sweet onions
1/4 cup extra virgin olive oil
2 tbsp butter
1 tsp fresh thyme
3 bay leaves
1/2 cup cooking sherry
6 cups canned beefstock
6 slices mozzarella cheese

Thinly slice onions.
Saute onions over medium heat with olive oil and butter. Cook until tender and caramelized (light brown in color). Turn heat to high. Add cooking sherry to deglaze pan. Add thyme and bay leaf. Add beef broth and bring to boil. Simmer 20 minutes. Ladle into ceramic soup bowl and top with mozzarella cheese. Place under broiler until cheese is brown and bubbly. Serve with good crusty bread.
Serves 6

Total time: 35 minute

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