1 can ready-made biscuits (or make your own)
1 whole chicken (cut off legs/thighs/breast and save for next day, use meat from carcass after making stock)
broccoli, cauliflower, carrots, or other vegetables for dish
carrots, onion, celery for making stock
1 cup heavy cream
Salt and pepper
Bake all biscuits.
Boiling chicken carcass in water with 2 carrots, 1 onion, 3 stalks of celery to make stock. Pull excess meat from carcass after fully cooked – several hours.
For gravy: 1 cup stock just made, 1 cup heavy cream, 2 TB salt, 2 tsp pepper, to taste. Whisk together in a pot to thicken slightly.
Put gravy in a sauté pan, add vegetables and pulled chicken until vegetables are soft.
Cut biscuits in half, put bottom half on plate, pour chicken/gravy over half of biscuit, put top half of biscuit on top.
Roasted Chicken and Dumplings with Broccoli Ricotta:
Chicken saved from day before
Leftover biscuits from day before
4 eggs
1 cup cream
Fresh thyme
Salt and pepper
Broccoli stems from day before
1 cup ricotta
1 jalepeno
Crumble extra biscuits from day before. Add 4 eggs and 1 cup of cream, 2 TB chopped thyme, 1 TB salt, 2 tsp pepper, to taste.
Using the broccoli stems saved from day before: 2 cups broccoli stems, 1 cup ricotta, 1 jalapeno, blend together for puree.
Roast chicken legs/wings/breasts in the oven.
For dumplings: form shapes, drop in boiling water until they float to the top.
Plate with broccoli puree, dumplings, and chicken.
Seared Red Snapper (or other fish):
Whole fish, filleted (use fish carcass to make stock for second meal - below)
Cauliflower
Golden raisins
Pine nuts
Salt and pepper
Parsley
Red onion
Olive oil
Break down fish, cut out fillets. Sear fish in pan, then put in 425 oven for 5-7 minutes skin side up to crisp.
Grate cauliflower stems in a box grater, add 1Ž4 cup golden raisins, 1/8 cup toasted pine nuts, 2 tsp salt, 1Ž2 tsp pepper, olive oil. Mix.
To plate: fish, salad on top, drizzle with high quality olive oil.
Lemongrass Soup:
With fish bones, put in pot with water, 5 stalks of lemon grass, 2 carrots, 1 onion, 3 stalks of celery to make stock. Strain out bones/veggies, keep fish bits that are left in the sauce. Add cauliflower florets, coconut milk, salt and pepper to stock for soup. Cook rice noodles per package directions, add to soup.
Links from the show
http://www.zipcar.com/houston/find-cars?zipfleet_id=1179515851
http://www.shell.com/global/environment-society/ecomarathon.html
http://arborcarehouston.com/index.html
http://www.marabeautyatelier.com/
http://www.codegreenhouston.org/
