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5A Wednesday, March 13, 2013 ��� Daily News County Fare & tasty fresh Bacon tops list of good go-to ingredients By Susan M. Selasky Detroit Free Press (MCT) When the question, ���What���s for dinner?��� comes up, having a few go-to oneskillet recipes makes it easy. Today���s recipe is one to have tucked away. It makes use of key ingredients to have on hand ��� boneless, skinless chicken breasts, bacon, Dijon mustard and maple syrup. I know ��� I had you at bacon. Who doesn���t love bacon? Pardon the cliche, but it���s now as American as apple pie. And before long, someone will put it in apple pie ��� if they haven���t already. In fact, the average American eats nearly 18 pounds of bacon per year. Never be without bacon in your home was one slice of advice Lucinda Scala Quinn offered up in her 2009 book ���Mad Hungry ��� Feeding Men and Boys: Recipes, Strategies & Survival Techniques��� (Artisan, $18.95). ���You can always whip something up if you can layer it with bacon,��� Quinn said in an interview. Quinn is the executive director of food and entertaining at Martha Stewart Living Omnimedia. In the next few weeks Quinn���s ���Mad Hungry Cravings��� (Artisan, $27.95) will be out. In her latest book, Quinn shares her take on ethnic restaurant and takeout recipe favorites. Not only is bacon an ingredient in today���s recipe, the chicken is cooked in the leftover bacon fat. (I didn���t say the recipe was low-fat.) You can use any favorite chopped bacon in this recipe, but using pepper bacon gives the Dijon sauce a peppery zip. The sauce, paired with that yummy bacon flavor, turns out sweet and salty and has a little tang to it. The cooked and chopped bacon also becomes an ingredient in the couscous, which is cooked in the same skillet. But the finished dish takes on different flavor profiles; it doesn���t all taste like bacon. If you���re not familiar with couscous, there are two varieties: the regular grainlike couscous and the pearl couscous. The regular couscous is found near the pasta and rice in most grocery stores. It takes just 5 minutes to make. MAPLE-DIJON CHICKEN WITH BACON COUSCOUS Serves: 4 Preparation time: 15 minutes Total time: 45 minutes If you don���t have 2 tablespoons of fat in the skillet after frying the bacon, supplement with vegetable oil. Substitute regular couscous for the pearl if desired. 1���4 cup Dijon mustard 1���4 cup maple syrup 1���2 teaspoon salt 1���4 teaspoon black pepper 4 slices bacon, diced 4 (4- to 5-ounce) boneless, skinless chicken breasts, trimmed 1 shallot, peeled and minced 11���4 cups fat-free, lowsodium chicken broth 1 cup pearl (Israeli) couscous 1 tablespoon parsley, freshly chopped 2 teaspoons cider vinegar In a small bowl, whisk the mustard, maple syrup, 1���2 teaspoon salt and 1���4 teaspoon pepper; set aside. In a 12-inch nonstick skillet cook the bacon over medium heat until crisp, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Pour off all but 2 tablespoons of fat from skillet and return pan to mediumhigh heat until fat shimmers. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer to platter, brush with mustard mixture, and tent loosely with aluminum foil. (You might not use all of the mustard mixture depending on the size of the chicken breasts.) Add shallot to nowempty skillet and cook over medium heat until softened, about 3 minutes. Add broth and bring to simmer. Stir in couscous, cover, remove from heat, and let stand for 5 minutes. Stir cooked bacon, parsley and vinegar into couscous. Season with salt and pepper to taste. Serve couscous and chicken with any remaining Dijon sauce on the side. 1 stew, 3 themes Cooking smart means more than perfectly poaching an egg. It also means maximizing your kitchen time and dollars. And mastering a basic beef stew. Beef stew has impeccable comfort-food credentials. It���s easily doubled or tripled, and freezes well. And once you���ve simmered the stew base of browned beef cubes and onions, it can be divided into mealsize portions for your family. Use one portion immediately. A second or third can be frozen, then transformed weeks later into a different dish. Depending on ingredients added to the base, it can take on a French accent (wine, mushrooms), a Belgian carbonnade (beer, bacon, onions), a Southwestern chili (tomatoes, chilies), classic American (potatoes, carrots, peas) and more. You may even win over leftovers haters. ���The first thing that one should remember about making stews is that it���s nearly impossible to screw up a stew,��� says Clifford A. Wright, whose book, ���One-Pot Wonders��� (Wiley, $23.99), features a dozen or so beef stews, including a goulash and Colombian cocido with peas, carrots, potatoes and corn. ���There really is no such thing as overcooking a stew, but there sure is a thing called undercooking it, which isn���t a problem because undercooking simply means you cook longer.��� NOW YOU���RE STEWING Clifford Wright���s beef stew tips: Cuts from the chuck or round work best. ���You cook them a long time, which melts the connective tissue (and) makes the whole piece of meat taste so flavorful and tender.��� Look for huge pieces of meat on sale and cut it in cubes. ���If it���s a 4-pound piece, I may get two or three meals out of that.��� You don���t have to brown the meat. But ���we like to brown it, especially if it���s floured. It creates a thickener for the sauce that makes the gravy ��� plus it creates another level of flavor when the caramelized flour on the beef gets crusty.��� Don���t crowd the beef or it will steam, not brown. Don���t overlap pieces. You may need to work in batches. ���You want to brown it 741 Main Street, Suite #2 Red Bluff, CA 96080 1-800-287-2187 (530) 527-2187 C & C PROPERTIES MCT photo Beef stew has impeccable comfort-food credentials. It's easily doubled or tripled, and freezes well. fast, not quickly. ��� On Greek. Can���t use flour? Brown medium-high heat, it���s going to brown in 5 to 8 meat without dredging, then simmer. During the minutes.��� Choose a stewing liquid. final hour of cooking, crush ���If you want to play with potatoes or use another flavors down the line, go starch (corn or potato) to with water. But if you���ve thicken; also reduce liquid got an idea in mind right atop the stove. Package and label propfrom the get-go, then you erly; store at zero degrees can use beef stock, wine.��� or below for two to three General tips: Think about colors, tex- months. Don���t freeze potatoes; tures and complementary they don���t hold well. flavors. Defrost in the refrigeraUnsure of where to start? Check out Elisabeth tor. Add varied ingredients Rozin���s ���The Flavor-Prin- during reheating. Change up side dishes ciple Cookbook.��� She details how similar ingredi- (pasta, polenta, potatoes, ents in stews and similar crusty bread) to enjoy the dishes will take on the fla- sauce or gravy. vor profile of different BEEF STEW Prep: 20 minutes cuisines by changing an Cook: 2 hours, 15 minelement. Olive oil and tomato are basic Mediter- utes Makes: 8 servings ranean flavors. Add garlic This recipe adapted for Italian, saffron for Spanish, mixed herbs for from Clifford A. Wright���s French Provencal, or cinna- ���One-Pot Wonders��� may mon and/or lemon for be doubled or tripled easily. ���Your Family Supermarket��� We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY WE FEATURE BLACK CANYON ANGUS BEEF Prices good March 13 thru March 19, 2013 MURPHY���s SHENSON USDA Choice Beef T-Bone Corned Beef Corned or Brisket Beef ���Point Cut��� Rounds Porterhouse Steaks 249 $ 1344 Sq Ft 1392 Sq Ft 1152 Sq Ft 768 Sq Ft 384 Sq Ft 1078 Sq Ft 1299 Sq Ft 1386 Sq Ft 1080 Sq Ft 1356 Sq Ft 1592 Sq Ft 1640 Sq Ft 3000 Sq Ft 2124 Sq Ft 1701 Sq Ft 1560 Sq Ft 1701 Sq Ft See All Tehama County Listings at www.redbluffcoldwellbanker.com TEHAMA COUNTY REAL ESTATE TEAM ��� OPEN 7 DAYS A WEEK Boneless Skinless Fryer Thighs Pork Loin Chops Bone-In 249 $ 699 Raw Prawns (41/50 count) 279 $ lb. lb. lb. 499 $ lb. lb. Produce Specials Crisp Green Medium Yellow Cabbage Onions 39�� 59�� lb. 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FORECLOSURES AND HOMES UNDER $200,000 2 BA 2 BA 1 BA 1 BA 1 BA 1 BA 2 BA 2 BA 1 BA 1 BA 2 BA 2 BA 3 BA 2 BA 2 BA 2 BA 2 BA WE ACCEPT FOOD STAMPS 8049 Hwy 99E, Los Molinos, CA FOR 24/7 PROPERTY INFO CALL 1-888-902-7253 2 BD 2 BD 3 BD 2 BD 1BD 3 BD 3 BD 3 BD 1 BD 2 BD 4 BD 2 BD 6 BD 3 BD 3 BD 3 BD 3 BD We���ve doubled the recipe here to facilitate freezing a batch for another meal. 3 1���2 pounds boneless beef chuck, cut into bitesize pieces 1���2 cup flour 1���2 teaspoon salt Freshly ground pepper 6 tablespoons unsalted butter or beef suet 2 medium onions, chopped 4 cups cold water 1. Dredge beef in the flour; season with salt and pepper. In a large heavy flameproof baking casserole or stew pot, melt butter over medium-high heat. Add the meat, in batches if necessary; brown on all sides, about 8 minutes total. Add onion; cook, stirring and scraping bottom of the pot until softened, about 4 minutes. 2. Pour in water to barely cover; reduce heat to low. Stir a bit then simmer, partially covered, until tender, about 2 hours. Check for seasoning. Finish with one of the variations below; or freeze half and cook the other half. Freeze: Divide the finished stew in half. Cook one half following a variation below. Spoon remaining half into a freezer-safe container, leaving about 1inch headroom. Cool then cover, label and store in freezer up to 3 months. Cook: Remove half recipe of stew from freezer. Thaw in refrigerator overnight. Place thawed stew in a heavy stew pot; heat to a simmer on low heat. By Judy Hevrdejs Chicago Tribune (MCT) Charmin Bathroom Tissue 12 Double Rolls 299 $ 99�� All Ultra Laurdry IGA Napkins 250 count 50 oz. Bottles 699 $ +tax Western Family Saltine Crackers 16 oz. Lay���s Potato Chips Sara Lee Wide Pan Breads 9.5-10.5 oz. Crystal Sour Cream 24 oz. 24 oz. 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