olga_d_ont
Well-known member
CHEDDAR CHICKEN RAREBIT
You won’t find a quicker or more comforting and delicious meal than this amplified version of Welsh Rarebit. By piling chicken and tomatoes on the toast before spooning on the satiny cheese sauce, the traditional luncheon dish turns into a substantial supper. Crisp slices of bell pepper are all you need for a satisfying accompaniment.
4 ounces extra sharp Cheddar cheese
3 Tablespoons milk, chicken broth, dry white wine, or beer
1 teaspoon Dijon mustard
2 Tablespoons butter
Salt and freshly ground black pepper
2 small ripe tomatoes, at room temperature
2 green bell peppers
4 slices pumpernickel bread
6 ounces shredded roasted or grilled skinless, boneless chicken or sliced smoked turkey
Grate the cheese into a small saucepan. Add the milk and melt the cheese over low heat, stirring continuously, until it is almost melted, about 30 seconds. Remove the pan from the heat and stir in the mustard and butter. Keep stirring until the butter is melted, 30 seconds more. Season to taste with salt and pepper.
Core and thinly slice the tomatoes. Stem and seed the bell peppers, and cut them into 1-inch strips.
Toast the bread and set the slices on dinner plates. Cover the toast with a layer of chicken and a layer of tomatoes. Reheat the sauce, and when it is bubbling, spoon it over the tomatoes. Garnish with the green bell pepper and serve immediately. Serves 2 dinner servings.
VARIATIONS: In step 1, add 1/4 cup chopped pimientos to the cheese right before stirring in the butter.
For extra kick, add 2 Tablespoons chopped pickled jalapeno peppers to the cheese after you have melted it in step 1.
ESPECIALLY GOOD FOR COMPANY: Toast the bread on a baking sheet at 375 F. for 10 minutes. Set out the sliced chicken and tomatoes, and let everyone assemble their own open faced sandwiches while you make the sauce.
Monday to Friday Chicken..Michele Urvater
You won’t find a quicker or more comforting and delicious meal than this amplified version of Welsh Rarebit. By piling chicken and tomatoes on the toast before spooning on the satiny cheese sauce, the traditional luncheon dish turns into a substantial supper. Crisp slices of bell pepper are all you need for a satisfying accompaniment.
4 ounces extra sharp Cheddar cheese
3 Tablespoons milk, chicken broth, dry white wine, or beer
1 teaspoon Dijon mustard
2 Tablespoons butter
Salt and freshly ground black pepper
2 small ripe tomatoes, at room temperature
2 green bell peppers
4 slices pumpernickel bread
6 ounces shredded roasted or grilled skinless, boneless chicken or sliced smoked turkey
Grate the cheese into a small saucepan. Add the milk and melt the cheese over low heat, stirring continuously, until it is almost melted, about 30 seconds. Remove the pan from the heat and stir in the mustard and butter. Keep stirring until the butter is melted, 30 seconds more. Season to taste with salt and pepper.
Core and thinly slice the tomatoes. Stem and seed the bell peppers, and cut them into 1-inch strips.
Toast the bread and set the slices on dinner plates. Cover the toast with a layer of chicken and a layer of tomatoes. Reheat the sauce, and when it is bubbling, spoon it over the tomatoes. Garnish with the green bell pepper and serve immediately. Serves 2 dinner servings.
VARIATIONS: In step 1, add 1/4 cup chopped pimientos to the cheese right before stirring in the butter.
For extra kick, add 2 Tablespoons chopped pickled jalapeno peppers to the cheese after you have melted it in step 1.
ESPECIALLY GOOD FOR COMPANY: Toast the bread on a baking sheet at 375 F. for 10 minutes. Set out the sliced chicken and tomatoes, and let everyone assemble their own open faced sandwiches while you make the sauce.
Monday to Friday Chicken..Michele Urvater