Courtesy of “King of the Oldies”
Chef Ali Hackett of Salt Pepper-N-Memories TV Show
Chicken Marsala w w w . s a lt p e p p e r a n d m e m o r i e s . c o m www.alihackettpresents.com
Courtesy of Doris Jackson
In memory of Florence Wagner
Chicken Pot Pie Ingredients ➜ ➜ ➜ ➜ ➜ ➜ ➜
2 cups diced peeled potatoes 1-3/4 cups sliced carrots 1 cup butter, cubed 2/3 cup chopped onion 1 cup all-purpose flour 1-3/4 teaspoons salt 1 teaspoon dried thyme
➜ ➜ ➜ ➜ ➜ ➜ ➜
3/4 teaspoon pepper 3 cups chicken broth 1-1/2 cups milk 4 cups cubed cooked chicken 1 cup frozen peas 1 cup frozen corn 2 packages (14.1 ounces each) refrigerated pie pastry
Directions Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp tender. Drain. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture. Remove from heat. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry & place over filling. Trim, seal and flute edges. Cut slits in tops. (Tip: Beat an egg with a splash of water or milk and brush the tops with egg wash for a crisper crust). Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
Yield: 2 potpies (8 servings each). PRH Suggested Wine Pairing Kendall Jackson Pinot Gris $13.99
There is dispute on the origin of this dish, either an Italian dish or from the South Asian side of the world. To my findings, it comes from South Asia and the British Isles. It’s very easy to make and very good, too. You can substitute lamb and fish. Some add ginger, yogurt and/or cream. I prepared this recently on my show, Salt...Pepper-N-Memories – a cross between American Bandstand and Soul Train, but with a twist! I, along with my guests, cook on the show! The dishes that are made are my guests’ favorite recipes only we try to make that same dish in a healthier way. This is classified as a wellness show because the dancing is the exercise, the cooking is healthy and the performances are good memories. Each one of my guests will be featured in our upcoming Salt...Pepper-N-Memories Cookbook. My show airs every Wednesday evening at 6:30 pm on Comcast channels 66 & 966 and Verizon channels 29 & 30. Watch via the web at Phillycam.org.
Ingredients ➜ 1 1/2 pounds boneless ➜ ➜ ➜ ¼ ➜ ¾
chicken, thighs or breasts 2 cups fresh mushrooms, such as portobello 4 tablespoons unsalted butter 1 /2 cup flour 3 /4 tsp garlic powder
➜S alt and pepper to taste ➜4 slices of pork bacon or 6 slices of turkey bacon
➜1 tablespoon water ➜1 1/4 tsp cornstarch ➜ ¾ 3 /4 cup Marsala wine ➜C hopped fresh parsley for garnish
Directions Take meat mallet and pound meat to approximately inch. In a pan, melt 1 tablespoon butter over medium heat, sauté mushrooms, set aside. Mix together garlic powder, salt, pepper and flour in a bowl. Pat dry chicken and dredge in flour mixture to evenly coat. Put bacon in pan and cook till almost done (watch turkey bacon. It cooks faster than pork bacon). Remove from pan to a bowl and set aside. Drain bacon fat. Add 3 tablespoons butter. Place chicken in pan and sauté for approximately two minutes per side until just brown. Remove chicken to same bowl. Cover to keep warm. In a one-cup measure, slowly mix the water to the cornstarch then mix in the wine. Pour into skillet and add the mushrooms. Heat to a slow boil (liquid will thicken). Now you can place chicken and bacon back in skillet or serve chicken over rice or noodles and pour liquid over top. Sprinkle fresh parsley on top.
PRH Suggested Wine Pairing Josh Chardonnay $13.99 rowhome magazine
Annual food themed issue, winter 2016 (Jan/Feb/Mar)