Seafood~ Chicken~ & Corn Cakes
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Seafood~ Chicken~ & Corn Cakes
  Seafood    Chicken    Corn    Cakes  
Last updated 6/12/2012 1:22:32 AM. Recipe ID 55221. Report a problem with this recipe.
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      Title: Seafood~ chicken~ & corn cakes
 Categories: Shell, Chicken
      Yield: 4 Servings
      6 tb Unsalted butter
    1/2 ts Salt
    1/2 c  Yellow cornmeal
      2    Bnlss sknlss chicken breasts
      4 lg Shrimp
      3 tb Olive oil
      4 lg Scallops
      4    Clams
      4    Mussels
      1 ts Minced garlic
      2 tb Finely minced shallots
    1/4 c  White wine
    1/2 c  Chicken broth
    1/4 ts Saffron threads
    1/2 ts White pepper
    1/4 c  Whipping cream
           Salt, as desired
  Generously butter 9-inch square pan with 1 tablespoon butter. Combine
  2 cups water, salt, and 1 more tablespoon butter in 2-quart saucepan
  over high heat and bring to boil. Slowly add cornmeal, stirring
  constantly. Cook until mixture bubbles, stirring constantly. Reduce
  heat to low and continue to stir until mixture is thick and begins to
  pull away from sides of pan, about 25 minutes. Pour into prepared
  pan, spreading evenly. Let cool completely. Cut polenta into 1-inch
  squares or circles. Remove from pan and set aside.
  Remove tenderloins from chicken breasts and set aside on plate. Cut
  each breast into 2 or 3 lengthwise pieces and set aside. Peel shrimp,
  leaving tails intact, and devein them. Set aside.
  When it's time to prepare dinner, toss corn cakes with 2 tablespoons
  oil and arrange on baking sheet. Bake at 350 degrees 20 minutes,
  turning once.
  Heat remaining 1 tablespoon oil in medium skillet over medium heat.
  Add chicken pieces and tenderloins, shrimp, scallops, clams, mussels,
  garlic, and shallots. Add wine and cook 1 minute before adding broth,
  saffron, and pepper. As ingredients are done, remove them from
  skillet and set aside on plate. Remove scallops first, then shrimp.
  Remove clams and mussels as they open. Discard unopened ones. Finally
  remove chicken. Add cream to skillet and cook until liquid reduces
  and becomes sauce-like. Return all reserved ingredients to sauce.
  Swirl in butter. Season to taste with salt.
  To serve, mound corn cakes in center of platter. Arrange piles of
  chicken, shrimp, scallops, clams, and mussels around corn cakes and
  spoon sauce over seafood and chicken. Serves 4.

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Recipe ID 55221 (Apr 03, 2005)

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