Colin's Recipes

Yes, Colin cooks! You learn something new every day. Here are a few of Colin's favorite dishes; try cooking them for yourself, and get back to me on how they taste!

(from the Official Colin Mochrie Website at http://www.colinmochrie.com)

Chili-Rubbed Chicken with Roasted Garlic Sauce

4 tbsp/60 mL melted butter
4 tbsp/60 mL flour
4 tsp/20 mL chili powder
4 boneless chicken breasts
12 garlic cloves, unpeeled
3/4 cup/175 mL chicken broth
3/4 cup/175 mL dry white wine
1/2 tsp/2 mL dried sage
Salt and pepper to taste

Preheat oven to 375 F (190 C). Combine 2 tbsp (25 mL) melted butter, 2 tbsp (25 mL) flour and 3 tsp (15 mL) chili powder in a small bowl. Rub mixture on chicken, sprinkle with salt and pepper. Place chicken in a small roasting pan; scatter garlic around chicken. Roast chicken for 30 minutes. Transfer garlic to plate. Return chicken to oven and roast another 10 to 20 minutes. Meanwhile, peel garlic and mash. Stir remaining 2 tbsp (25 mL) butter and 2 tbsp (25 mL) flour in heavy saucepan over medium heat for 1 minute. Gradually whisk in broth and wine. Add sage, mashed garlic and remaining 1 tsp (5 mL) of chili powder. Bring gravy to boil, whisking occasionally, for about 8 minutes. Continuing to stir, reduce heat and simmer for another 3 to 5 minutes. Season to taste with salt and pepper. Transfer chicken to platter and serve with gravy.

Serves 4.
Per serving (with skin): 346 calories, 35 g protein, 14.5 g fat, 11 g carbohydrate.
 

Rice Salad

4 cups cooked brown short-grain rice
1/2 cup black raisins
1/2 yellow apple, diced into 1/2" cubes
3 T sliced almonds
1/2 cup extra virgin olive oil
Juice of one lemon
3 garlic cloves, minced
3 tsp. curry powder
1 tsp. salt
Ground pepper to taste

In a mixing bowl, combine rice, raisins, apples, and almonds. In a measuring cup, combine oil, lemon, garlic, curry, salt, and pepper. Mix well. Pour over rice and toss to coat. Chill.

Serves 8 as a side dish.

Crusty Chicken Breast topped with Chopped Salad

CRUSTY CHICKEN BREASTS:
3/4 cup fresh bread crumbs (175 ml)
1/4 cup grated Parmesan cheese (50 ml)
1 tsp. grated lemon rind (5 ml)
1 egg, lightly beaten
4 boneless skinless chicken breasts (about 1 lb/ 500g)
Pinch each salt and pepper
2 tbsp olive oil (25ml)

SALAD:
2 tbsp chopped fresh basil (25ml) or 1/2 tsp (2ml) dried
2 tbsp olive oil (25ml)
1 tbsp each balsamic vinegar and lemon juice (15 ml)
Pinch each salt and pepper
6 cups arugula, trimmed (1.5 L)
4 ripe plum tomatoes, seeded and chopped
1/4 cup chopped red onion (50 ml)

In a shallow dish, combine bread crumbs, Parmesan cheese and lemon rind.
Pour egg into a second shallow dish.
Sprinkle chicken salt and pepper. Dip each breast into egg, turing to coat; dip into crumb mixture, turning and pressing to coat evenly.
In a large skillet, heat oil over medium-high heat; cook chicken for about 5 minutes per side or until browned and no longer pink inside.

Meanwhile, in a large bowl, whisk together basil, oil, vinegar, lemon juice, salt and pepper. Add arugula, tomatoes and onion; toss to coat.
Divide salad among plates; top each with chicken.

Sweet Potato Wedges

1 egg
1 garlic clove, minced
1 tbsp/15 mL chili powder
3 medium sweet potatoes, peeled and cut into eighths lengthwise
3/4 cup/175 mL breadcrumbs
3/4 cup/174 mL Parmesan cheese
1 tsp/5 mL each of dried basil and oregano

Mix together egg, garlic and water in a bowl. Add potatoes and toss to coat. In shallow dish, combine breadcrumbs, Parmesan, basil and oregano. Roll potato wedges in crumb mixture to coat well. Bake on greased baking sheet in 425 F (220 C) oven for 15 minutes. Turn wedges and bake for 12 to 15 minutes more, or until tender.

Serves 4 to 6.
Per serving for 4: 305 calories, 14 g protein, 8 g fat, 44 g carbohydrate.
Per serving for 6: 204 calories, 9 g protein, 5 g fat, 30 g carbohydrate.

Gift-Wrapped Chocolate Cake

1 Chocolate cake recipe of your choice
1 Frosting recipe of your choice
6 oz (175 g) Semi-sweet chocolate
1/4 cup (50 mL) Light corn syrup

Preparation

Use a 9 x 13 inch cake pan for baking cake.

First prepare the chocolate paste for making the chocolate "ribbons." Melt 6 oz (175 g) of semi-sweet chocolate and 1/4 cup (50 mL) of light corn syrup in a double boiler and stir till smooth. Transfer to small bowl and cover with plastic wrap with the wrap directly on the surface of the mixture. Let stand until paste is shiny and pliable (usually between 2-6 hours).

Prepare cake batter according to instructions. Put in greased cake pan and bake according to instructions. Make frosting.

To assemble cake cut into three 4 1/3 x 9 inch rectangles.

Place one third on a serving platter and spread frosting on top. Top with second third and spread frosting. Repeat with third layer and frost top and sides. Refrigerate until the frosting is firm, about 1 hour.

Take chocolate paste and form into flattened ball. Place on large sheet of wax paper, cover with other piece of wax paper and roll it out to a rectangle less than 1/8 of an inch thick. Cut chocolate into ribbons. Arrange on cake lengthwise and crosswise letting the ends hang down the sides simulating a gift-wrapped present. Trim the ends. Make a bow with remaining strips and place on center of cake.