. : Dotterer's Gourmet Condiments - Recipes

Recipes - Entrées

Sauteed Chicken Breast with Hot Pepper Jelly Glaze

This is very flavorful and colorful, but hot. The scallions give it a slight Chinese feeling.

3 Chicken breasts (halved, boned and pounded)
¼ cup Flour (seasoned with seasoned salt)
1/8 cup Olive oil
½ stick Butter
½ cup Chicken stock
¼ cup Port
One 4 oz. Jar Dotterer’s Hot Pepper Jelly
2 tablespoons Chopped scallions

Season chicken breast with salt and pepper and dip into flour mixture. Saute in the olive oil and butter until golden brown. Saute in the olive oil and butter until golden brown. (8 minutes) Remove chicken breasts and keep warm. Add chicken stock, port and reduce by 1/2. Add hot pepper jelly and let melt. Return chicken to skillet and simmer in stock mixture about 4 minutes. Arrange on plate with sauce and sprinkle with chopped scallions.

Veal Scallops or Medallions with Mustard Cream Sauce

This is a wonderful dish which combines a rich sauce with a hint of sweetness and a silky finish.

4 Thin sliced of veal
Salt and pepper
½ cup Seasoned flour (salt, pepper and chopped parsley)
3 tablespoons Clarified butter
½ cup White wine
2 talblespoons Shallots
½ cup Veal stock (or chicken stock)
2 tablespoons Dotterer’s Mustard
½ cup Heavy cream
Scallion strips or sage leaves (garnish)

Season veal with salt and pepper and dredge in flour shaking off excess. Saute in clarified butter just enough to brown slightly on both sides (3 minutes). Serve with sauce and garnish with either the scallions or a sage leaf.

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Flank Steak Stir Fry

1 Flank steak (thinly sliced)
1 large Onion (chopped)
1 Red pepper (chopped)
1 cup Snow peas (cut on the diagonal)
3 tablespoons Dotterer’s Hot Pepper Jelly
2 tablespons Balsamic vinegar
Salt and pepper
1/2 cup Scallions (chopped)

Heat olive oil in saute pan or Chinese wok. Add red pepper and onion, saute until tender. Add garlic, steak and snow peas, saute at high heat for 1 to 3 minutes. Add vinegar and stir. Add hot pepper jelly and stir. Remove from heat and serve. Garnish with chopped scallions.

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