Lobstah; the other white meat!
- Feb 24, 2008
We call those Runza's here..
Rob, where did you learn to make such perfect presentations?Some additional work inspired by Chef Majk: Sauteed scallops; carrot, cauliflower & onion, and beet root purees; apple fennel salad with arugula and prosciutto. It kinda looks like mustard, mayo and ketchup in the photo, but it's not an accurate representation. I'm starting to get the hang of making puree; I'm just not sure it's really worth all the effort.
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Chicken or beef crescents:
“Cream Cheese”Chicken or beef crescents:
-1 brick of cheese cheese
-2-4 boiled chicken breasts (depending on size) or one pint jar of canned venison
-one bell pepper, or two long sweet peppers
-one small onion
-2-3 pieces of celery
-2-4 tbsp of milk
-1 tsp garlic powder
-salt and pepper to taste
-2 packs of crescents (each pack will make four squares)
-Chicken or beef gravy (Au Jus) as desired.
1. Boil chicken then shred .... or .... mash the canned venison and liquid with a fork in a skillet.
2. In the meantime dice and sauté the veggies in butter with garlic powder and salt and pepper. (I start with the onions because I can't eat raw onions, then celery, then sweet or bell peppers for the last minute or two to preserve the crispiness and raw flavor of the peppers)
3. Once soft, add the cream cheese, milk and chicken ...... or the shredded meat and liquid.
4. Stir to the mix well.
5. Fill the crescent squares with the mix, fold up the corners, and bake until golden brown. Parchment paper works great!
6. Serve with gravy and noodles and/or mashed potatoes and a vegetable as desired.