Chicken layered w/ Pastrami and Mashed Potatoes

DefyGravity

Sun, Jun 18 2006, 7:40 pm

Motek wrote:

DefyGravity wrote:

(I'm definitely making a lot of changes to the recipe, regardless).

But if it's so excellent, you're going to tamper with it? shock

Will you keep making it and adjusting it and tasting it?

How about setting up a stand somewhere and we'll give you FEEDback on the variations? Wink

Modifications are needed b/c I can't use some of the ingredients, only 8 ingredients can be used, and there's a time limit on prep.

If anyone is interested in entering a recipe in the contest, the details are at: www.manischewitz.com

DefyGravity

Sun, Jun 18 2006, 7:45 pm

I just make it so it's not saucy and put it on a pan on top of the plata.

sarahd

Mon, Jun 19 2006, 8:34 am

Why don't you call it "Defy's Thing"? That has such a nice, mysterious ring to it - I'm sure you'll get extra points just for the name. LOL

happy2beme

Mon, Jun 19 2006, 8:51 am

defy, I think you should make it for supper each night & add little changes each time. By the time you perfected it, I don't think your dh is going to want to hear about it! Smile

although, it was really good so maybe he will Tongue Out

DefyGravity

Mon, Jun 19 2006, 8:59 am

Luckily, I won't be making it every night, but I probably WILL be making it the next few shabbasim!

Shimmysmom

Thu, Jun 22 2006, 11:44 am

I just saw this recipie last night in the new kosher palete 2.

PinkandYellow

Fri, Jun 23 2006, 12:43 am

I didn't have ducksauce. I used ketchup and brown sugar (if I remember correctly). it came out amazing, thank you defy, my husband and I loved it.

Shimmysmom

Sun, Jun 25 2006, 5:25 pm

ok im not sure if its the EXACT recipie. its called rolled chicked filled with pastrami and sounds the same. pg. 93

Crayon210

Sun, Jun 25 2006, 5:35 pm

It's not the same thing! (As far as I understand DefyGravity's recipe; in KP2's recipe, there's no potatoes in this recipe, you coat the cutlets and then dip them in breadcrumb mixture...)

They might be similar, but definitely don't sound like they're the same thing.

Motek

Sun, Jun 25 2006, 5:37 pm

SaraG wrote:

it's def. not saucy. it doesn't get that hot on the blech, though it doesn't need to.

I tried it and though I thought it had great promise because the taste was very good, it really wasn't hot and we both felt it needs to be hot. Oh well.

Shimmysmom

Mon, Jun 26 2006, 7:19 pm

actually if you read the box on the side of the recipie there is a potato mixture in the middle that is optional

Motek

Thu, Nov 16 2006, 11:39 am

I made it last night, a small recipe with just three cutlets.

My modifications:

I didn't bother cubing it.

I used mushroom sauce instead of duck sauce (Osem mix with less water).

a half an hour in the oven was enough

thanks Defy Smile

bonzie

Wed, Dec 20 2006, 9:50 pm

defy I tried this! its great, I used hot and spicy duck sauce and in order to keep it from getting to wet I poured some liquid out in middle of the cooking, and it stayed very neat, thanx for such a yummy idea!

queen

Thu, Dec 21 2006, 7:58 am

When I made it- it didn't hold together.... was a little too watery.
Will try your trick of pouring out some liquod mid baking next time I try it.

bonzie

Mon, Jan 01 2007, 1:06 pm

queen wrote:

When I made it- it didn't hold together.... was a little too watery.
Will try your trick of pouring out some liquod mid baking next time I try it.

yes! I don't know wut sort of difference it will make bcz I did this the first time I made it, but I do know that the whole meal stuck together very nicely and was not watery at all

DefyGravity

Mon, Jan 01 2007, 1:10 pm

queen wrote:

When I made it- it didn't hold together.... was a little too watery.
Will try your trick of pouring out some liquod mid baking next time I try it.

I usually do that as well. Sometimes I just put in more breadcrumbs too absorb the liquid.

cindy324

Mon, Jan 01 2007, 8:48 pm

All right , this concoction has gotten two pages, now I gotta try it, too!

Let you know how it turns out!

cindy324

Mon, Jan 01 2007, 8:56 pm

Wait, you put in breadcrumbs, too? And do you cover it, or leave it uncovered the whole time?