ALABAMA RECIPES

CHICKEN GRAND MARNIER
¼ cup butter
2) 6oz. Chicken Breast (skinless & boneless)
¼ cup flour
1) shallot (minced)
½ large lemon
½ large orange
½ cup Grand Marnier Liqueur
6 green seedless grapes (cut in half)
6 red seedless grapes (cut in half)
½ cup heavy cream

Heat butter in a heavy sauté pan. Dust the chicken breast in flour and shake off excess. Sauté' the chicken on one side. Add both kinds of grapes to pan and turn chicken to other side to finish sautéing. Remove from pan and keep warm. In the same pan, add the shallot, the juice of the lemon and orange. Add the Grand Marnier and cook for two minutes. Add the heavy cream and let cook until sauce thickens a little (over a medium heat). Pour sauce over chicken and serve immediately.

FISH MEUNIÉRE

In sauté pan; melt butter, season flour with salt, pepper and garlic. Dust fish in flour - cook in butter (3 minutes on each side). When fish is flaky remove to serving dishes - in same sauté' pan.

Pour wine - let reduce for 3 minutes. Squeeze in 4 drops lemon juice and let cook for 1 minute.

Add bordelaise sauce and cook until mixture comes to a boil. Turn off heat and add parsley. Stir and pour sauce over fish.

BORDELAISE SAUCE
2 lb. unsalted butter
1 onion, chopped fine
10 peppercorns, crushed
½ cup Dry red wine
¼ tsp. dried thyme
1-1/2 cup demi-glace sauce - (recipe follows)

Heat the butter in a small frying pan over medium heat. Add the onion until soft. Add peppercorns, wine and thyme, until most of the liquid has evaporated. Stir in the demi-glace sauce and cook until the sauce is reduced to 1/3.

Strain, Taste and adjust seasonings.

DEMI-GLACE SAUCE
2 Tbsp. unsalted butter
1 onion, chopped fine
1 carrot, chopped fine
2 stalks celery, chopped fine
1 lb. all-purpose flour
1 lb. tomato
3 tomatoes, quartered
1 clove garlic, crushed
½ cup day white wine
¾ cup veal base dissolved in water
2 bay leaves
Salt and fresh ground pepper

Melt butter in sauce. Pour over medium heat. Add onions, carrots, celery, and cook until tender. Stir in flour and tomato paste. Add tomatoes, garlic, white wine, veal stock, bay leaves. Season with salt and pepper. Cover and bring to a boil. Reduce heat and simmer for 30 minutes. Strain in saucepan. Discard solids and cover to keep warm.

VEAL RAFAEL
3 veal medallions (1-2 oz. ea.)
½ C. flour
1 Tbsp. butter
Salt and White Pepper
2 artichoke bottoms, cut in half
3 raw oysters
2 oz. Madeira wine
4 oz. Heavy cream
3 oz. jumbo lump crabmeat (double picked)
1 Tbsp. Fresh chopped parsley

In a sauté pan on medium heat, melt butter. Season the flour with a pinch of salt and white pepper. Dust the veal medallions with the seasoned flour and add them to the pan. Sauté for about 2 - 3 minutes on each side, or until they turn light brown. DO NOT OVERCOOK! The veal will get tough. When the veal is cooked, remove from the pan. Set them on a platter and cover to keep warm.

In the same pan, add the artichokes and the raw oysters. Let cool for 1 - 2 minutes, or until the oysters start to curl. Pour the Madeira and let it reduce by half. Add the heavy cream and continue stirring until it has reduced by ¼. Mix in the crabmeat and reduce the heat to low. Continue cooking for another minute or so to warm the crabmeat. DO NOT OVERCOOK! Arrange the veal in the center of the platter and pour the crab and artichoke mixture over the top. Sprinkle with parsley and serve.