On a Mission in the Culinary Wasteland


source: Clay T. Martin

recipes for the country gourmet
recipes for the country gourmet

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Figure 2

Figure 3

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Figure 5

Figure 6
recipes for the country gourmet

Great Italian dish. Works with chicken or shrimp. You could even make a vegetarian version of this one (if you are a wacko, "I want to be like a prey animal", vegetarian; or the economy left you with no meat).

recipes for the country gourmet


2poundsChicken breast
2.5cupsCooked egg noodles
1.25cupsMarinated quartered artichoke hearts
0.3cupOil cured black olives pitted and coarsely chopped
6mediumsRoma tomatoes
3teaspoons(m) Corn starch
1teaspoon(m) Garlic powder
1tablespoon(m) Olive oil
2tablespoons(m) White wine
2tablespoonsBasil dried
0.5cupChicken stock
4largescloves garlic chopped fine
2mediumsCubanelle pepper diced
3tablespoonsOlive oil
4tablespoonsParmesan cheese grated
3tablespoonsParsley dried
1mediumRed onion halved and sliced thin
1to tasteSalt and pepper
3mediumsShallots chopped fine (optional)
0.5cupWhite wine
recipes for the country gourmet


You can substitute 1.5 lb of uncooked shrimp for the chicken. Cut the chicken into 1/4 X 1/8 X 1 inch pieces. Place chicken in bowl and dump dry marinade ingredients over it. Marinade ingredients are marked with a (m). Add oil then wine and mix thoroughly. Let stand at least 1/2 hour.

In a hot large fry pan or wok add 1 1/2 TBS olive oil, then chicken (skip this step if using shrimp). Lightly cook the chickenuntil just turning opaque . Remove from the pan and set aside in a covered bowl. Add rest of the oil and sweat the peppers, onions and shallots until onions turn clear (Do Not Brown). Figure 1 Add tomatoes and garlic and continue cooking for 5 minutes. Figure 2 Deglaze the pan with the wine. Figure 3 Add the basil, parsley, olives and artichokes Figure 4 cook for 3 minutes Figure 5 then add the stock, noodles, salt and pepper.

Simmer for 5 minutes then add the chicken (or shrimp). Cook for a few minutes longer (stirring regularly) until the chicken is warm or the shrimp is cooked. Figure 6 Add the Parmesan cheese stir and serve. You can garnish the dish for service with a little more dried parsley.

recipes for the country gourmet


If when finished (before the cheese is added) and there is too much liquid, mix a tsp of corn starch or arrow root with 3tbs water or wine. Remove the pan from the heat and stir in the mixture. Then return the pan to the heat to a simmer for a minute.

If you are using shrimp and can get them with shells on then you can improve the dish by making shrimp stock. Remove the shells from the shrimp and place in a small pot. Add a small bay leaf, salt and pepper and enough water to cover (at least 1 1/2 cups). Simmer this for 20 minutes stirring and crushing the shells down into the water. Skim off any foam that forms. Use a strainer to separate the liquid from the shells. Place the liquid back on the heat and simmer to reduce the liquid until you have 1/2 cup of stock. If you can't get shrimp with shells just use the chicken stock.

If you want to use canned tomatoes, strain them first. At this point if you reserve the juice, you can use it as a substitute for some or all of the stock. You may want to reduce it some.

If you are using fresh parsley use twice as much or slightly more.

You can substitute 2 medium regular tomatoes for the romas.

If you substitute Bell for the cubanelles, try to use yellow or orange, and use less.

recipes for the country gourmet