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Puff Lifestyle
Like the perfect cigar, the smoker’s lifestyle is one focused on enjoyment and relaxation. At Puff Lifestyle, we discuss all avenues of lifestyle - great hotels that are cigar friendly, fantastic wines, cigar friendly dining, cool gadgets, lighters that actually work, hand carved cedar humidors...you get the idea. But we also cover the down to earth lifestyle interests as well: the most enjoyable reasonably priced cigars, best vacations on a budget, and the best way to stretch a buck...which has never been more important. Nothing is off topic!

Chef Phil's Brief Introduction to Cooking
Saturday, 30 April 2005

Hi there, this is Phil and I'd like to give you an overview which should assist you in your future cooking endeavors.  1. Recipes Are Merely Translations...

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Chicken Cordon Bleu with Mornay Sauce
Monday, 23 May 2005

Chef Phil's Weekly Recipe Updated Weekly Sausage and Vegetable Frittata Recipe Tomato Pie Recipe Grilled Pork Brochettes with Confetti Rice Pilaf Recipe Crab Stuffed Shrimp Wrapped in Bacon Recipe Pan Seared Soft Shell Crab Hoagie Recipe Seafood Stuffed Flounder with Tomato Dill Cream Recipe Garlic & Ancho Rubbed Porterhouse Steaks Recipe Chicken Cordon Bleu with Mornay Sauce Recipe Braised Garlic Short Ribs with a Red Wine Tomato Sauce Recipe Chef Phil's Brief Introduction to Cooking Chicken Cordon Bleu with Mornay Sauce Recipes will be updated weekly on Monday's. (This will give you enough time to get the ingredients and practice for next weekend's date.)  Weekly Recipe for May 23-29, 2005 Chicken Cordon Bleu with Mornay Sauce Prep Time: 45 minutes Cook Time: 20 minutes. Time she will remember it: 2-2½ weeks. Serve with: Mashed potatoes, steamed string beans. 4 Boneless Breast of Chicken 4 1oz. slices of top quality ham, or proscuitto 4 1oz. slices of cheese, either Swiss, Grugere, Emmenthaler, or Jarlsburg 3 eggs 3oz. water 1½ cups flour 2 cups bread crumbs salt & pepper to taste 16oz Canola Oil Mornay Sauce 12oz. milk 1 bay leaf 1 clove ½ medium size onion 3 Tblsp. flour 3 Tblsp. butter 4 oz. swiss cheese grated salt, pepper, nutmeg to taste Chicken 1. Place chicken breast on clean cutting board and place your palm on top of the breast. Using a sharp knife, position the heal of the knife parallel to the board. Without cutting all the through, at the middle of the thickness of the chicken, gently insert the knife in one simple and careful motion, pull the knife through the chicken, but do not cut it completely in half. The chicken breast will open up like a book. This is called a butterfly cut. Repeat with remaining breasts. (You can also ask your butcher to butterfly the breasts for you when you purchase them.) 2. Slightly pound out the chicken breasts with a meat mallet. Season lightly with salt and pepper. 3. Pair one slice of ham with one slice of cheese and tri-fold so the ham encompasses the cheese. Place each one on half of the chicken breast and fold over encasing the ham and cheese in the chicken. 4. Lightly season both sides of chicken with salt & pepper. Put them all in the freezer for about 45 minutes. Tips a) By partially freezing the chicken, it will make it easier to handle while breading. This is optional. b) When sandwiching the ham & cheese in the chicken, be sure to completely encase the ham & cheese with the chicken. This is also a good time to trim the chicken breast of any odd pieces of fat or chicken for a uniform appearance. 5. In three separate containers set up your breading station. 1) flour, 2) eggs & water, 3) bread crumbs Place the breast in the flour and coat. Make sure to knock off excess flour. Then place in egg wash and coat allowing excess to drip off. Then make a well in the bread crumbs and put chicken in the well and cover with bread crumbs. Press down firmly with the palm of your hand pressing bread crumbs onto chicken. Remove and knock off excess crumbs. Repeat for all breasts. Tips a) Try to keep one hand for wet and one for dry while breading. This makes an easier clean up. Remember the chicken is wet. b) Disposable gloves are also useful. c) At this point you can store in a ziploc, in the freezer for future use remaining flour and bread crumbs for up to 3 months. 6. In a skillet, preferably cast iron, heat canola oil on medium-high for a couple of minutes and cook two at a time, browning both sides. If the oil is smoking, it is too hot. Place on a cookie sheet and finish in a 350° oven for 17 minutes. Make mornay sauce while it is the oven. 7. Place Cordon Bleu on a bed of mornay sauce and garnish with a sprig of parsley. Mornay Sauce 1. Add butter to a 2 qt. sauce pot and melt on medium heat. 2. Add flour and milk with a wire whip constantly for 5-10 minutes or until mixture is a light blonde color and smells nutty. FYI - this is known as a blonde or pale roux. Most rouxs are 50% butter, fat or oil and 50% flour. They need to be cooked to at least this stage in order to maintain their thickening ability. 3. Scald (boil) your milk in another pan, or in the microwave. Take the milk and add couple ounces at a time to hot roux incorporating each time with a whip until all the milk is added. 4. Add onion, bay leaf and cloves and bring to a boil. Reduce to a light simmer and allow to simmer, stirring occasionally fo 10 minutes. 5. Remove onion, bay leaf and cloves with a skimmer. 6. Add cheese and allow to melt. 7. Remove from heat and season to taste with salt, pepper and nutmeg. Strain and serve. Notes: It is always necessary to scald milk prior to adding to something hot. This keeps the milk from separating or curdling. Nutmeg is a spice that is used to finish the flavor of many sauces, creamed dishes and potatos along with seafood to lamb and even desserts. The best advice I can give you with this spice and any other multi ingredient recipe is that if it is used properly it will be well balanced and almost unidentifiable, but without, would not be as good. Wine Selection: 1998 Acacia Chardonnay has a nice balance of apple and pear, creamy with hints of mild oak. Makes 4 servings.  Questions or comments? Email: chefphil@cigar-review.com © 2005 Cigar-Review.com, Kevin Godbee & Philipp V. Denfeld. Re-print with permission only. To get permission, email: kevin@cigar-review.com

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Garlic & Ancho Rubbed Porterhouse Steaks
Monday, 30 May 2005

Chef Phil's Weekly Recipe Updated Weekly Sausage and Vegetable Frittata Recipe Tomato Pie Recipe Grilled Pork Brochettes with Confetti Rice Pilaf Recipe Crab Stuffed Shrimp Wrapped in Bacon Recipe Pan Seared Soft Shell Crab Hoagie Recipe Seafood Stuffed Flounder with Tomato Dill Cream Recipe Garlic & Ancho Rubbed Porterhouse Steaks Recipe Chicken Cordon Bleu with Mornay Sauce Recipe Braised Garlic Short Ribs with a Red Wine Tomato Sauce Recipe Chef Phil's Brief Introduction to Cooking Garlic & Ancho Rubbed Porterhouse Steaks Recipes will be updated weekly on Monday's. (This will give you enough time to get the ingredients and practice for next weekend's date.)  Weekly Recipe for May 30-June 5, 2005 Garlic & Ancho Rubbed Porterhouse Steaks Prep Time: 10-15 minutes Cook Time: 10-20 minutes. 2 each – 20 oz. Porterhouse Steaks 2 oz. Dried Anchos (Ground fine in coffee grinder) 6 each large cloves of garlic (minced) 1 oz Extra Virgin Olive Oil ½ stick salted butter (cut into pads) 1/2 oz Red Table Wine (Good quality, i.e.; Cabernet Sauvignon, Zinfandel, or Merlot) Salt & Cracked Black Pepper to taste Pan Spray Take steaks and rub well with ground ancho chilis. On a serving platter, spread minced garlic over surface , pour olive oil across platter, and place butter pods equally spaced. Sprinkle all with red wine and season with salt and cracked black pepper. Place in oven set at 170°. Preheat a cast iron skillet to medium-high heat and spray liberally with pan spray. Place one steak in at a time and sear the first side, turn steak over and adjust heat to cook more moderately for approximately 10 minutes for rare to medium. Remove from pan and place on preheated serving platter from oven. Roll steak around on both sides to absorb flavors – at this time turn oven off while you are preparing second steak. Serve with a Caesar salad and baked potato. Use natural juices on platter to flavor your potato. Questions or comments? Email: chefphil@cigar-review.com © 2005 Cigar-Review.com, Kevin Godbee & Philipp V. Denfeld. Re-print with permission only. To get permission, email: kevin@cigar-review.com

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How to Be a Good Sex Partner
Monday, 27 June 2005

This week's article: As a woman, I have noticed that some men seemingly ignore women's natures while expecting their woman to accommodate theirs. It is understandable that men want excitement, experimentation, cheerleading outfits, handcuffs, anal sex, and the like...

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Welcome to the year-long delayed launch of Cigar-Review.com
Monday, 09 May 2005

This week's article: Welcome to the year-long delayed launch of Cigar-Review.com.

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