Craig Claibornes Bouillabaisse Recipes

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CRAIG CLAIBORNE'S CHICKEN SALAD SANDWICH



Craig Claiborne's Chicken Salad Sandwich image

Originally printed in 1981, here is Craig Claiborne's take on the classic chicken salad sandwich. In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling. He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.

Provided by The New York Times

Categories     easy, lunch, quick, snack, weekday, sandwiches

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

1 poached chicken, 3 1/2 pounds
1 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup drained capers
1/2 cup yogurt
3/4 cup mayonnaise, preferably homemade
1 tablespoon red wine vinegar, or to taste
salt to taste, if desired
freshly ground black pepper, to taste
1 tablespoon finely chopped parsley
2 tablespoons finely chopped scallions
8 to 12 slices rye bread, either freshly toasted or left untoasted
Pickle strips, radishes or cherry tomatoes, for garnish

Steps:

  • Strip the cooked chicken meat from the bones and cut it into bitesize pieces. There should be about 3 1/2 cups. Put the meat into a mixing bowl. Add the celery, onion and capers.
  • Blend together the yogurt, mayonnaise and vinegar and add to the chicken mixture. Add salt, pepper, parsley and scallions and toss to blend.
  • Use the bread to make sandwiches, garnished, if desired, with pickle strips, radishes, cherry tomatoes or any garnish of your choice.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 36 grams, Carbohydrate 10 grams, Fat 51 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 12 grams, Sodium 864 milligrams, Sugar 2 grams, TransFat 0 grams

BEST POTATOES YOU'LL EVER TASTE



Best Potatoes You'll Ever Taste image

Its time to release my potatoes to the world!!! Watch your guests try to guess what's in this delicious and simple recipe. It's the perfect side dish to any meal or BBQ, and a great way to dress up those darn potatoes! It's got me out of many a jam with entertaining. You cant go wrong. Since trying these, I have gone completely potato crazy with mad potato disease!!! Yum -- do it, mate! (Note: Only use real egg mayo - not the other kind.)

Provided by XANTHE

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 5

3 tablespoons mayonnaise
2 cloves garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
5 potatoes, quartered

Steps:

  • In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside.
  • Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.
  • Preheat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil.
  • Arrange potatoes in the prepared baking tray. Spoon the mayonnaise mixture over the potatoes. Broil in the preheated oven until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.

Nutrition Facts : Calories 282.7 calories, Carbohydrate 47.6 g, Cholesterol 3.9 mg, Fat 8.5 g, Fiber 6 g, Protein 5.6 g, SaturatedFat 1.3 g, Sodium 75.1 mg, Sugar 2.2 g

CRAIG CLAIBORNE'S BOUILLABAISSE



Craig Claiborne's Bouillabaisse image

Provided by Craig Claiborne

Categories     dinner, soups and stews, main course

Time 1h

Yield 8 or more servings

Number Of Ingredients 25

1/3 cup plus 1/4 cup olive oil
1 3/4 cups finely chopped onions
2 cups finely chopped leeks
1 cup finely chopped bulb of fennel or 1/2 teaspoon fennel seeds
2 tablespoons finely minced garlic
1 1/2 cups finely chopped celery
1/4 teaspoon dried hot red pepper flakes
2 teaspoons loosely packed thread saffron
3 cups crushed or chopped imported canned tomatoes
Salt to taste if desired
Freshly ground pepper to taste
1 bay leaf
1 teaspoon dried thyme
1 cup dry white wine
1/2 pound skinless sea robin fillets (see note)
1/2 pound skinless sculpin fillets (see note)
1 pound skinless, boneless conger fillets (see note)
1 1/2 pounds skinless, boneless monkfish fillets (see note)
5 cups fish broth (see recipe)
2 pounds mussels, well scrubbed, about 6 cups
1 pound shrimp, about 30, shelled and deveined
1 cup finely chopped parsley
2 tablespoons Pernod or Ricard
24 or more croutons
Sauce rouille (see recipe)

Steps:

  • Heat one-third cup of the olive oil in a large saucepan and add the onions, leeks, fennel, garlic and celery. Cook, stirring without browning, about five minutes.
  • Add the hot red pepper flakes, saffron, tomatoes, salt, pepper, bay leaf, thyme and wine. Bring to a boil and cook 30 minutes. Pour the sauce into a wide casserole and allow it to cool to room temperature.
  • Leave the sea robin and sculpin fillets whole. Cut the conger and monkfish into 1 1/2-inch squares. Add all the fish to the tomato sauce. Stir to coat all the pieces. At this point it is best to refrigerate the mixture for two or three hours, but if you do not have the time, the soup can be cooked immediately. When ready, add the fish broth to the tomato mixture and bring to a boil. Let simmer about two minutes.
  • Add the mussels and stir gently so they are covered with liquid. Cover closely and let simmer until the mussels open, about five minutes.
  • Stir in the shrimp and let cook about one minute. Sprinkle with parsley and dribble the remaining one- quarter cup of oil over all. Baste the top of the solids briefly with the liquid. Gently stir in the Pernod or Ricard until blended.
  • Serve in hot soup bowls with a crouton or two on top. Add the sauce to the top of the toast. Serve the remaining croutons on the side.

CRAIG CLAIBORNE'S VINAIGRETTE



Craig Claiborne's Vinaigrette image

Make and share this Craig Claiborne's Vinaigrette recipe from Food.com.

Provided by Oolala

Categories     Salad Dressings

Time 2m

Yield 1/2 cup, 2 serving(s)

Number Of Ingredients 6

2 teaspoons Dijon mustard
salt, to taste
pepper, to taste
1 tablespoon red wine vinegar
1/3 cup corn oil or 1/3 cup olive oil
1 tablespoon shallot, chopped fine

Steps:

  • In a bowl, add mustard, salt, pepper and vinegar.
  • Stir well; to make smooth, whisk while adding the oil slowly.
  • You want to get it thick like mayonnaise.
  • Add the shallots and mix well.

Nutrition Facts : Calories 324.8, Fat 36.1, SaturatedFat 6.1, Sodium 56.6, Carbohydrate 1.2, Fiber 0.2, Sugar 0.1, Protein 0.3

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