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ISO: ISO: what to do with jar of capers
- Thread starter cheezz
- Start date
In Search Of:
Or sandwiches
Goat cheese, roasted red peppers, a drizzle of balsamic, capers, bits of anchovies if you like them, bits of cornichons, radish sprouts or butter lettuce, paper thin onions...
Or brie/camembert, shrimp, dill, capers, a small squeeze of lemon juice, sunflower sprouts or butter lettuce or spinach. I like this combination wrapped up in big, soft flour tortillas.
Or chicken salad, etc etc etc...
Goat cheese, roasted red peppers, a drizzle of balsamic, capers, bits of anchovies if you like them, bits of cornichons, radish sprouts or butter lettuce, paper thin onions...
Or brie/camembert, shrimp, dill, capers, a small squeeze of lemon juice, sunflower sprouts or butter lettuce or spinach. I like this combination wrapped up in big, soft flour tortillas.
Or chicken salad, etc etc etc...
carianna-in-wa
Well-known member
I have tried it, Karen. Hubby and I love it in the summer...
We normally just scarf it down as a salad, but I think it would be good on a cucumber round, or maybe even in a butter lettuce cup. Crackers would also be good, or possibly a crostini toast. I don't think I would serve it on soft baguette slices because somehow my teeth don't like the soft texture of the bread beneath the salmon.
Now I'm craving this salad! Better tell my dad to get fishing!
We normally just scarf it down as a salad, but I think it would be good on a cucumber round, or maybe even in a butter lettuce cup. Crackers would also be good, or possibly a crostini toast. I don't think I would serve it on soft baguette slices because somehow my teeth don't like the soft texture of the bread beneath the salmon.
Now I'm craving this salad! Better tell my dad to get fishing!
We also love capers...REC: Breast of Chicken with Capers & Corn
I keep a large (quart) jar of capers inmy fridge, since I tend to use them a lot, and in quantity. This is a favorite recipe.
* Exported from MasterCook II *
Breast Of Chicken With Capers And Corn
Recipe By : Pierre Franey
Serving Size : 4 Preparation Time 0:30
Categories : Main Dishes, Poultry,
Tried & True
Amount Measure Ingredient -- Preparation Method
4 Chicken Breast Halves Without Skin -- boned
Salt And Pepper -- to taste
2 Ears Corn
1 Tablespoon Butter
1 Tablespoon Shallots -- finely chopped
1/4 Cup Dry White Wine
3 Tablespoons Capers -- drained
1/2 Cup Heavy Cream
1 Tablespoon Chives -- finely chopped
If the chicken breasts are connected, separate the fillets and remove any membranes or fat. Sprinkle with salt and pepper.
Cut the kernels from the ears of corn. There should be a little more than 1 cup.
Melt the butter in a heavy non-stick skillet large enough to hold the chicken breasts in one layer. Add chicken breasts and cook 2 minutes. Turn the chicken and sprinkle the shallots between the pieces. Add wine and bring to a boil. Cover and cook about 3 minutes.
Sprinkle with the capers and cream. Stir to distribute the ingredients. Cover and cook 5 minutes.
Transfer the chicken pieces to a warm serving platter. Add the corn to the sauce and cook 1 minute. Add the chives and stir. There should be about 1 cup of sauce.
Spoon the sauce over the chicken and serve.
- - - - - - - - - - - - - - - - - -
If I have fresh corn, I use it. If not, a cup of frozen corn, thawed is perfectly acceptable.
Serve with a green salad and something to soak up all of the yummy sauce.
I keep a large (quart) jar of capers inmy fridge, since I tend to use them a lot, and in quantity. This is a favorite recipe.
* Exported from MasterCook II *
Breast Of Chicken With Capers And Corn
Recipe By : Pierre Franey
Serving Size : 4 Preparation Time 0:30
Categories : Main Dishes, Poultry,
Tried & True
Amount Measure Ingredient -- Preparation Method
4 Chicken Breast Halves Without Skin -- boned
Salt And Pepper -- to taste
2 Ears Corn
1 Tablespoon Butter
1 Tablespoon Shallots -- finely chopped
1/4 Cup Dry White Wine
3 Tablespoons Capers -- drained
1/2 Cup Heavy Cream
1 Tablespoon Chives -- finely chopped
If the chicken breasts are connected, separate the fillets and remove any membranes or fat. Sprinkle with salt and pepper.
Cut the kernels from the ears of corn. There should be a little more than 1 cup.
Melt the butter in a heavy non-stick skillet large enough to hold the chicken breasts in one layer. Add chicken breasts and cook 2 minutes. Turn the chicken and sprinkle the shallots between the pieces. Add wine and bring to a boil. Cover and cook about 3 minutes.
Sprinkle with the capers and cream. Stir to distribute the ingredients. Cover and cook 5 minutes.
Transfer the chicken pieces to a warm serving platter. Add the corn to the sauce and cook 1 minute. Add the chives and stir. There should be about 1 cup of sauce.
Spoon the sauce over the chicken and serve.
- - - - - - - - - - - - - - - - - -
If I have fresh corn, I use it. If not, a cup of frozen corn, thawed is perfectly acceptable.
Serve with a green salad and something to soak up all of the yummy sauce.