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Men in the Kitchen

Back by popular demand is more recipes from men who cook during the holidays. Alexandria’s new city manager, James Hartmann, so enjoyed this series that he has volunteered to provide some tasty recipes of his own next year. We are all looking forward to that.

In the meantime, Alexandria police chief, Charles Samarra enjoys almond parmesan chicken. We aren’t certain rather he really prepares it or just likes to eat it. Nevertheless, here’s the recipe.

HATTIE’S ALMOND PARMESAN CHICKEN

Charles E. Samarra

Makes 4 Servings

4 skinless boneless chicken breast

1 egg

1 cup sliced almonds (pecans if desired)

½ cup grated Parmesan cheese

Sauce:

1 tablespoon olive oil

¼ cup chopped red onion

1 tablespoon minced garlic

1 cup white wine

¼ cup teriyaki sauce

2 teaspoons minced fresh tarragon

Preheat oven to 375 degree F. Cut breast into quarters. Beat egg in

shallow bowl. Place nuts in another shallow bowl. Roll each piece of

chicken first in egg, then in nuts. Place in baking dish and bake 20

minutes. Sprinkle with Parmesan and bake an additional 20-30 min., until

nuts are golden brown and chicken is cooked throughout.

While this is baking heat oil in a medium saucepan. Add onion and garlic

and cook on medium heat until onion is caramelized, 5 min. Stir in wine,

teriyaki sauce and minced tarragon. Bring to boil, then simmer. Cook until

mixture is reduced by half, about 10 mins. (sauce will be thin). Strain

Divide sauce among four plates and place piece of chicken on each—great to

accompany with steamed snap peas.

Virginia Representative James Moran (D8) has been known to spend some time in the kitchen. Here’s his favorite holiday brunch casserole recipe.

Holiday Brunch Casserole

INGREDIENTS:

1 pound bacon or substitute 1 pound cooked asparagus

1 1/2 tablespoon butter

2 onions, chopped

2 cups fresh sliced mushrooms

4 cups frozen hash brown potatoes, thawed

1 teaspoon salt

1/4 teaspoon garlic salt

1/2 teaspoon ground black pepper

4 eggs

1 1/2 cups milk

1/4 teaspoon dried parsley

1 1/4 cup shredded Cheddar or Monterrey Jack cheese

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch casserole dish.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a separate skillet, melt the butter and fry onions and mushrooms until tender.

Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with bacon, then onions and mushrooms.

In a large bowl, beat eggs with milk and parsley. Pour over casserole. Top with grated cheese. Cover and refrigerate overnight.

Bake in preheated oven for 1 hour or until set. If preparing and baking the same day, cook for 45 minutes.

Once a year, Duncan Blair cooks for his entire family. “I either make potatoes or call for carry-out,” he said. “I guess I have two favorite recipes if you count dialing those numbers.”

UNCLE DUNCAN’S ONCE A YEAR

PARMESAN ROASTED POTATOES

½ cup finely grated parmesan (1½ oz.)

½ cup all-purpose flour

1 teaspoon salt

¼ teaspoon black pepper

8 large boiling potatoes (3½ lb.), peeled and quartered lengthwise

1 stick (1/2 cup) unsalted butter, melted

Preheat oven to 350.

Dry cheese for 1 hour.  Transfer to a large sealable bag with flour, salt and pepper,

then shake to mix.  Add potatoes to flour mixture and shake to coat well.

Pour butter into a large baking pan.  Lift potatoes from bag and arrange in 1 layer in butter.

Roast in oven, turning occasionally until nice and brown and crisp, about 1¼ hours.

COOK LITE:  63/64 rds. of a stick of butter.