Sanfranciscorice Recipes

A HOMEMADE SAN FRANCISCO TREAT: CHICKEN VERMICELLI RICE

Steps:

• Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.
• Pour water over the rice mixture. Stir chicken bouillon, parsley, garlic powder, and onion powder into the water; bring to a boil, place a cover on the saucepan, reduce heat to low, and cook until the water has absorbed into the rice and pasta, about 25 minutes.

SAN FRANCISCO RICE

Steps:

• Combine the seasoning mix ingredients throughly in a small bowl.
• Makes 3 tablespoons plus 3/4 teaspoon.
• Heat oil in a 12 inch skillet over high heat until very hot, about 4 minutes.
• Add the rice, spaghetti,onion,celery,butter,and, 2 tablespoons of the seasoning mix.
• Stir well and cook, shaking the pan and stirring occasionally, until the rice and spaghetti are golden brown, about 6 minutes.
• Add the sesame seeds and the remaining seasoning mix.
• Stir well and cook 2 minutes.
• Add the garlic and cook, stirring occasionally, until the rice and spaghetti are brown, about 3-5 minutes.
• Stir in the parsley and chicken broth and water, cover the skillet, and bring to a boil over high heat.
• Reduce the heat to low and simmer 12 minutes.
• Remove from heat and let the skillet sit, covered for 8 minutes.
• This is a great side dish to accompany almost any kind of meat, poultry or fish.

SAN FRANCISCO CIOPPINO

Steps:

• Make the stew base. Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the garlic, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato paste and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, thyme, and bay leaf and cook for 5 minutes. Add the stock or broths; bring to a boil, then adjust the heat to maintain a gentle simmer. Cook the base, with a cover slightly ajar, for 30 minutes. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month).
• Finish the Cioppino. Bring the base to a simmer. Add the basil and the clams, and cook covered, over high heat, for 5 minutes, or just until the clams open. Add the crab and cook for 1 minute. Add the mussels, shrimp, squid, and scallops. Cook, stirring frequently, until the mussels open, the shrimp curl, and squid and scallops are just firm, about 3 minutes. Serve in large heated bowls with plenty of crusty bread.

SAN FRANCISCO PILAF

Steps:

• Combine the chicken broth, butter, salt and pepper in a medium saucepan over medium-high heat. Bring to a simmer, cover, then hold at a low simmer over medium-low heat.
• Meanwhile, heat the olive oil over medium-low heat in a high-sided, lidded saute pan. Add the vermicelli and cook, stirring constantly, until golden brown all over, 5 to 6 minutes. Add the rice and cook, stirring, until the grains turn from pale white to bright white, 5 to 7 minutes.
• Carefully pour the simmering broth mixture over the rice and vermicelli. Scrape down the sides of the pan, making sure that all of the rice is submerged in broth. Bring to a low simmer, cover and cook for 15 minutes. Remove the lid and continue cooking until all of the liquid is absorbed, about 5 more minutes.
• Add the parsley and fluff the pilaf with a fork. Season with salt and pepper. Transfer to a serving dish and serve hot.

SAN FRANCISCO

Steps:

• Combine ingredients, except the cherry, in a cocktail shaker and shake vigorously. Strain into a cocktail glass; add cherry.

SAN FRANCISCO CHICKEN

Steps:

• Preheat oven to 350^.
• Melt butter in skillet, add oil and garlic and simmer for 3 minutes.
• In a small bowl, mix bread crumbs, Parmesan cheese, parsley, salt, and pepper. Dip chicken in butter mixture to coat, then dip in crumb mixture.
• Place in baking dish just large enough to hold chicken. Sprinkle with lemon juice and paprika.
• Bake 40 minutes or until juices run clear.

SAN FRANCISCO CHOPS

Steps:

• In a large skillet, brown pork chops on both sides in oil; transfer to a 3- to 4-qt. slow cooker. Add garlic to drippings; cook and stir for 1 minute. Add the soy sauce, wine, brown sugar and pepper flakes; cook and stir until sugar is dissolved. Pour over chops. , Cook, covered, on low 7-8 hours or until meat is tender. Remove chops. Combine cornstarch and cold water until smooth; gradually stir into slow cooker. Return chops to slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Serve with rice.