My daughter and granddaughter have requested chicken breasts with
béarnaise sauce for their joint birthday dinners. I'd like to
grill them on the gas grill but I'm at a loss as to how to keep
them moist. I thought a marinade would help but I've only used
teriyaki type marinades or ones that are like Italian dressing
and I don't think that would go too well with béarnaise sauce. I
could cook the breasts some other way, I guess. Any suggestions?
Thanks,
Audrey

Audrey wrote:

> My daughter and granddaughter have requested chicken breasts with
> b�arnaise sauce for their joint birthday dinners. I'd like to
> grill them on the gas grill but I'm at a loss as to how to keep
> them moist. I thought a marinade would help but I've only used
> teriyaki type marinades or ones that are like Italian dressing
> and I don't think that would go too well with b�arnaise sauce. I
> could cook the breasts some other way, I guess. Any suggestions?
> Thanks,
> Audrey
>
>

Lightly poach in a good fish stock or even water, prepare the Bernaise
separately and when both are ready place the chicken in the Berniase and
gently simmer for a few moments.

Another presentation would be to slice the, i assume, boneless, skinless
chicken breast into a number of individual serving sized slices, plate
nicely and pour the sauce over them decoratively, sending any extra
sauce to the table in a boat.

Personally if i were going to serve chicken breasts i would go with a
garlic sauce or possibly one of the more elaborate herbal compound
butters. Traditionally a "sauce supreme" or an ivory sauce would be
served with poached breast of chicken, a sauce Bordelaise or
Bourguignonne is good or any of the white wine sauces (especially if
poaching the chicken in a shrimp or fish stock) a hunters sauce "sauce
chasseur" is good with chicken.

Aside from the use of tarragon in Bernaise the emulsification of the
butter and egg yolks and their necessarily very gentle cooking have
always made that sauce a challenge for me. Im told if it separates due
to heating a few drops of cold water whisked in will reconstitute it.

--
Joseph Littleshoes

"The two main political parties ruled alternately as if by tacit
agreement. Politically they were practically indistinguishable (one
perhaps a shade more liberal) but in both camps supporters were more
swayed by personalities than by issues. Both parties were heavily
dependent on the large industrial conglomerates. Corruption was
widespread, the conglomerates dictated economic policy, and with few
outstanding exceptions, politicians' reputations were low."

"Audrey" > wrote in message
news:C4Uak.372$Ae3.92@trnddc05...
> My daughter and granddaughter have requested chicken breasts with
> béarnaise sauce for their joint birthday dinners. I'd like to grill them
> on the gas grill but I'm at a loss as to how to keep them moist. I
> thought a marinade would help but I've only used teriyaki type marinades
> or ones that are like Italian dressing and I don't think that would go too
> well with béarnaise sauce. I could cook the breasts some other way, I
> guess. Any suggestions?
> Thanks,
> Audrey


You could do a simple brine...that would keep them moist and not interfere
with the flavor of your sauce, and you would still be able to grill them.

A simple marinade of white wine and dijon mustard might work also.

kimberly

Joseph Littleshoes > wrote in news:e52ec$486c1296
:

> Audrey wrote:
>
>> My daughter and granddaughter have requested chicken breasts with
>> b�arnaise sauce for their joint birthday dinners. I'd like to
>> grill them on the gas grill but I'm at a loss as to how to keep
>> them moist. I thought a marinade would help but I've only used
>> teriyaki type marinades or ones that are like Italian dressing
>> and I don't think that would go too well with b�arnaise sauce. I
>> could cook the breasts some other way, I guess. Any suggestions?
>> Thanks,
>> Audrey
>>
>>
>
> Lightly poach in a good fish stock or even water, prepare the Bernaise
> separately and when both are ready place the chicken in the Berniase
and
> gently simmer for a few moments.
>
> Another presentation would be to slice the, i assume, boneless,
skinless
> chicken breast into a number of individual serving sized slices, plate
> nicely and pour the sauce over them decoratively, sending any extra
> sauce to the table in a boat.
>
> Personally if i were going to serve chicken breasts i would go with a
> garlic sauce or possibly one of the more elaborate herbal compound
> butters. Traditionally a "sauce supreme" or an ivory sauce would be
> served with poached breast of chicken, a sauce Bordelaise or
> Bourguignonne is good or any of the white wine sauces (especially if
> poaching the chicken in a shrimp or fish stock) a hunters sauce "sauce
> chasseur" is good with chicken.
>
> Aside from the use of tarragon in Bernaise the emulsification of the
> butter and egg yolks and their necessarily very gentle cooking have
> always made that sauce a challenge for me. Im told if it separates due
> to heating a few drops of cold water whisked in will reconstitute it.
>

Lightly pound the breasts..the idea here is to get them of an equal
thickness all over. Rub with a nice spice rub. Grill hot and fast (this
will ensure they don't dry out before they're cooked). Grillig will
impart a nice taste from the rub and purdy grill marks. Now for
plating...Slice on the bias and drizzle with the sauce.

--

The house of the burning beet-Alan

On Wed 02 Jul 2008 04:51:18p, hahabogus told us...

> Joseph Littleshoes > wrote in news:e52ec$486c1296
> :
>
>> Audrey wrote:
>>
>>> My daughter and granddaughter have requested chicken breasts with
>>> b�arnaise sauce for their joint birthday dinners. I'd like to
>>> grill them on the gas grill but I'm at a loss as to how to keep
>>> them moist. I thought a marinade would help but I've only used
>>> teriyaki type marinades or ones that are like Italian dressing
>>> and I don't think that would go too well with b�arnaise sauce. I
>>> could cook the breasts some other way, I guess. Any suggestions?
>>> Thanks,
>>> Audrey
>>>
>>>
>>
>> Lightly poach in a good fish stock or even water, prepare the Bernaise
>> separately and when both are ready place the chicken in the Berniase
>> and gently simmer for a few moments.
>>
>> Another presentation would be to slice the, i assume, boneless,
>> skinless chicken breast into a number of individual serving sized
>> slices, plate nicely and pour the sauce over them decoratively, sending
>> any extra sauce to the table in a boat.
>>
>> Personally if i were going to serve chicken breasts i would go with a
>> garlic sauce or possibly one of the more elaborate herbal compound
>> butters. Traditionally a "sauce supreme" or an ivory sauce would be
>> served with poached breast of chicken, a sauce Bordelaise or
>> Bourguignonne is good or any of the white wine sauces (especially if
>> poaching the chicken in a shrimp or fish stock) a hunters sauce "sauce
>> chasseur" is good with chicken.
>>
>> Aside from the use of tarragon in Bernaise the emulsification of the
>> butter and egg yolks and their necessarily very gentle cooking have
>> always made that sauce a challenge for me. Im told if it separates due
>> to heating a few drops of cold water whisked in will reconstitute it.
>>
>
> Lightly pound the breasts..the idea here is to get them of an equal
> thickness all over. Rub with a nice spice rub. Grill hot and fast (this
> will ensure they don't dry out before they're cooked). Grillig will
> impart a nice taste from the rub and purdy grill marks. Now for
> plating...Slice on the bias and drizzle with the sauce.
>

Sounds nice, Alan.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 07(VII)/02(II)/08(MMVIII)
-------------------------------------------
-------------------------------------------
As busy as a one-eyed cat watching two
mouse holes.
-------------------------------------------

hahabogus wrote:

>
>
> Lightly pound the breasts..the idea here is to get them of an equal
> thickness all over. Rub with a nice spice rub.

Do you have a favorite rub? hopefully of your own invention? im not much
of a 'griller' maybe once or twice a year and that's in a good year.

I have a small jar of odds & ends of herbs & spices that i keep putting
in as i buy more, the flavor is constantly changing and i cant say
what's in it at any given time, other than a general sense of what i
usually keep on hand.

But it goes well on a chicken roast or broiled fillet of fish.

> Grill hot and fast (this
> will ensure they don't dry out before they're cooked). Grillig will
> impart a nice taste from the rub and purdy grill marks. Now for
> plating...Slice on the bias and drizzle with the sauce.
>


--
Joseph Littleshoes

"The two main political parties ruled alternately as if by tacit
agreement. Politically they were practically indistinguishable (one
perhaps a shade more liberal) but in both camps supporters were more
swayed by personalities than by issues. Both parties were heavily
dependent on the large industrial conglomerates. Corruption was
widespread, the conglomerates dictated economic policy, and with few
outstanding exceptions, politicians' reputations were low."

"Joseph Littleshoes" > wrote in message .. .
> Audrey wrote:
>
>> My daughter and granddaughter have requested chicken breasts with
>> b�arnaise sauce for their joint birthday dinners. I'd like to
>> grill them on the gas grill but I'm at a loss as to how to keep
>> them moist. I thought a marinade would help but I've only used
>> teriyaki type marinades or ones that are like Italian dressing
>> and I don't think that would go too well with b�arnaise sauce. I
>> could cook the breasts some other way, I guess. Any suggestions?
>> Thanks,
>> Audrey
>>
>>
>
> Lightly poach in a good fish stock or even water, prepare the Bernaise
> separately and when both are ready place the chicken in the Berniase and
> gently simmer for a few moments.
>
> I think if I tried to simmer Bearnaise sauce it would curdle pretty fast. Also, it's really too rich a sauce to completely engulf the chicken breast. Then there's the cholesterol.

Kent

Audrey wrote:
> My daughter and granddaughter have requested chicken breasts with
> béarnaise sauce for their joint birthday dinners. I'd like to
> grill them on the gas grill but I'm at a loss as to how to keep
> them moist. I thought a marinade would help but I've only used
> teriyaki type marinades or ones that are like Italian dressing
> and I don't think that would go too well with béarnaise sauce. I
> could cook the breasts some other way, I guess. Any suggestions?
> Thanks,
> Audrey
>



I would either slice the breasts horizontally into three
or four thin supremes or pound them thin, prepere them
as for chicken piccata (dip in seasoned flour and saute
in butter) then top with the sauce. I have a recipe
for chicken tarragon made like that and it's delicious.

gloria p

"Joseph Littleshoes" > wrote in message
.. .
> Audrey wrote:
>
>> My daughter and granddaughter have requested chicken breasts with
>> b?arnaise sauce for their joint birthday dinners. I'd like to grill them
>> on the gas grill but I'm at a loss as to how to keep them moist. I
>> thought a marinade would help but I've only used teriyaki type marinades
>> or ones that are like Italian dressing and I don't think that would go
>> too well with b?arnaise sauce. I could cook the breasts some other way,
>> I guess. Any suggestions?
>> Thanks,
>> Audrey
>
> Lightly poach in a good fish stock or even water, prepare the Bernaise
> separately and when both are ready place the chicken in the Berniase and
> gently simmer for a few moments.
>
> Another presentation would be to slice the, i assume, boneless, skinless
> chicken breast into a number of individual serving sized slices, plate
> nicely and pour the sauce over them decoratively, sending any extra sauce
> to the table in a boat.
>
> Personally if i were going to serve chicken breasts i would go with a
> garlic sauce or possibly one of the more elaborate herbal compound
> butters. Traditionally a "sauce supreme" or an ivory sauce would be
> served with poached breast of chicken, a sauce Bordelaise or Bourguignonne
> is good or any of the white wine sauces (especially if poaching the
> chicken in a shrimp or fish stock) a hunters sauce "sauce chasseur" is
> good with chicken.
>
> Aside from the use of tarragon in Bernaise the emulsification of the
> butter and egg yolks and their necessarily very gentle cooking have
> always made that sauce a challenge for me. Im told if it separates due to
> heating a few drops of cold water whisked in will reconstitute it.
>
> --
> Joseph Littleshoes
>
I hadn't thought of "Sauce Supreme" in years, but that's what I usually do.
Make the veloute and "doctor it up". Tonight it's with fresh Porcinis, which
we get for a few minutes each year in California.

Kent

"Audrey" > wrote in message
news:C4Uak.372$Ae3.92@trnddc05...
> My daughter and granddaughter have requested chicken breasts with
> béarnaise sauce for their joint birthday dinners. I'd like to grill them
> on the gas grill but I'm at a loss as to how to keep them moist. I
> thought a marinade would help but I've only used teriyaki type marinades
> or ones that are like Italian dressing and I don't think that would go too
> well with béarnaise sauce. I could cook the breasts some other way, I
> guess. Any suggestions?
> Thanks,
> Audrey


The problem with chicken breasts and a grill is simple. The chicken breasts
(I assume boneless skinless) are of an uneven thickness. There are a few
choices on overcoming this problem.

1. Use an indirect heat method for an extended period of time. Have 2
temperature zones on your grill. Brown the breasts first on the hot side
then transfer the meat to the cooler side and cover with a large foil pan
until the proper temperature is reach in the thickest part of the meat.

2. The second option is to het a meat mallet and pound the breasts to an
even thickness. This takes a little work and practice but overall it's good
solution.

3. As a matter of course I prefer to place the breast on a cutting board
(don't forget to sterilize afterward) and take a large sharp chefs knife and
cut the breast into 2 even halves. If you leave the 2 halves together you
would call the a butterfly cut.
After cutting place the breast halves (now quarters) into a pan or baggie
with some EVOO and some salt and Garlic. When you're ready grill them as
you would a hamburger patty on a hot grill leaving some grill marks. When
they're nice and firm put them on a platter in a 180 degree oven till you're
ready to serve. nicely sauced.


--
Old Scoundrel

(AKA Dimitri)

Audrey wrote :
> My daughter and granddaughter have requested chicken breasts with béarnaise
> sauce for their joint birthday dinners. I'd like to grill them on the gas
> grill but I'm at a loss as to how to keep them moist. I thought a marinade
> would help but I've only used teriyaki type marinades or ones that are like
> Italian dressing and I don't think that would go too well with béarnaise
> sauce. I could cook the breasts some other way, I guess. Any suggestions?
> Thanks,
> Audrey

If you cook them fast and hot enough, they shouldn't dry out.
Something salty/citrusey would go nicely with bearnaise IMHO.

On Wed, 2 Jul 2008 17:47:56 -0700, "Dimitri" >
wrote:

>
>"Audrey" > wrote in message
>news:C4Uak.372$Ae3.92@trnddc05...
>> My daughter and granddaughter have requested chicken breasts with
>> béarnaise sauce for their joint birthday dinners. I'd like to grill them
>> on the gas grill but I'm at a loss as to how to keep them moist. I
>> thought a marinade would help but I've only used teriyaki type marinades
>> or ones that are like Italian dressing and I don't think that would go too
>> well with béarnaise sauce. I could cook the breasts some other way, I
>> guess. Any suggestions?
>> Thanks,
>> Audrey
>
>
>The problem with chicken breasts and a grill is simple. The chicken breasts
>(I assume boneless skinless) are of an uneven thickness. There are a few
>choices on overcoming this problem.
>
>1. Use an indirect heat method for an extended period of time. Have 2
>temperature zones on your grill. Brown the breasts first on the hot side
>then transfer the meat to the cooler side and cover with a large foil pan
>until the proper temperature is reach in the thickest part of the meat.
>
>2. The second option is to het a meat mallet and pound the breasts to an
>even thickness. This takes a little work and practice but overall it's good
>solution.
>
>3. As a matter of course I prefer to place the breast on a cutting board
>(don't forget to sterilize afterward) and take a large sharp chefs knife and
>cut the breast into 2 even halves. If you leave the 2 halves together you
>would call the a butterfly cut.
> After cutting place the breast halves (now quarters) into a pan or baggie
>with some EVOO and some salt and Garlic. When you're ready grill them as
>you would a hamburger patty on a hot grill leaving some grill marks. When
>they're nice and firm put them on a platter in a 180 degree oven till you're
>ready to serve. nicely sauced.




--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Wed, 2 Jul 2008 17:47:56 -0700, "Dimitri" >
wrote:

>
>"Audrey" > wrote in message
>news:C4Uak.372$Ae3.92@trnddc05...
>> My daughter and granddaughter have requested chicken breasts with
>> béarnaise sauce for their joint birthday dinners. I'd like to grill them
>> on the gas grill but I'm at a loss as to how to keep them moist. I
>> thought a marinade would help but I've only used teriyaki type marinades
>> or ones that are like Italian dressing and I don't think that would go too
>> well with béarnaise sauce. I could cook the breasts some other way, I
>> guess. Any suggestions?
>> Thanks,
>> Audrey
>
>
>The problem with chicken breasts and a grill is simple. The chicken breasts
>(I assume boneless skinless) are of an uneven thickness. There are a few
>choices on overcoming this problem.
>
>1. Use an indirect heat method for an extended period of time. Have 2
>temperature zones on your grill. Brown the breasts first on the hot side
>then transfer the meat to the cooler side and cover with a large foil pan
>until the proper temperature is reach in the thickest part of the meat.

Thanks for addressing her *question*! She can bbq grill the breasts
using the indirect method and doesn't need much as far as seasoning.
Salt and pepper will do... I'd add granulated garlic, but they
certainly don't need to be marinaded. As suggested in another post, a
citrus marinade might be good - but not necessary IMO. Tarragon is
the herb of the day with béarnaise.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"Audrey" > wrote in message
news:C4Uak.372$Ae3.92@trnddc05...
> My daughter and granddaughter have requested chicken breasts
> with béarnaise sauce for their joint birthday dinners. I'd
> like to grill them on the gas grill but I'm at a loss as to how
> to keep them moist. I thought a marinade would help but I've
> only used teriyaki type marinades or ones that are like Italian
> dressing and I don't think that would go too well with
> béarnaise sauce. I could cook the breasts some other way, I
> guess. Any suggestions?
> Thanks,
> Audrey
Wow! Thanks guys for all the incredible tips! I'm sure that a
combination of your suggestions are going to be the ticket for
this joint birthday party! Now all I have to do is buy party
favors (the granddaughter is only 8) bake a chocolate cake,
figure out how you can make green beans and peas taste good and
the 8 year old wants pasta with this dinner. God forbid, a party
with an 8 year olds taste and a 47 year old gourmets taste!

Thanks again.

Audrey

"Audrey" > wrote in news:Wm4bk.263$713.167
@trnddc03:

>
> "Audrey" > wrote in message
> news:C4Uak.372$Ae3.92@trnddc05...
>> My daughter and granddaughter have requested chicken breasts
>> with béarnaise sauce for their joint birthday dinners. I'd
>> like to grill them on the gas grill but I'm at a loss as to how
>> to keep them moist. I thought a marinade would help but I've
>> only used teriyaki type marinades or ones that are like Italian
>> dressing and I don't think that would go too well with
>> béarnaise sauce. I could cook the breasts some other way, I
>> guess. Any suggestions?
>> Thanks,
>> Audrey
> Wow! Thanks guys for all the incredible tips! I'm sure that a
> combination of your suggestions are going to be the ticket for
> this joint birthday party! Now all I have to do is buy party
> favors (the granddaughter is only 8) bake a chocolate cake,
> figure out how you can make green beans and peas taste good and
> the 8 year old wants pasta with this dinner. God forbid, a party
> with an 8 year olds taste and a 47 year old gourmets taste!
>
> Thanks again.
>
> Audrey
>
>
>

Look at a green bean almondine recipe or 2. Perhaps cook yor peas with
some mint.

I've also had some luck by nuking frozen peas ...in just a little water
say 1/4 the way up the side of the peas and just bringing the water up to
a boil. Over cooked peas suck. The Ex used to add cinnamon to the water
she cooked her peas in, I never cared for that, but you might.

Boiled Peas and onion is a nice thing.



--

The house of the burning beet-Alan

On Thu, 03 Jul 2008 13:20:54 GMT, "Audrey" >
wrote:

>figure out how you can make green beans and peas taste good

together or separately? I'd say bacon will be a good start for the
beans.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf <.> wrote in :

> On Thu, 03 Jul 2008 13:20:54 GMT, "Audrey" >
> wrote:
>
>>figure out how you can make green beans and peas taste good
>
> together or separately? I'd say bacon will be a good start for the
> beans.
>
>

Here's an Idea. I got this from RFR...it looks like a keeper.

California French Bean Saute

none

1 lbs french green beans -- trimmed
2 tablespoon olive oil
3/4 cup bell pepper (orange) -- diced
1/3 cup poblano chile -- diced
1/2 cup peanuts -- chopped
1 teaspoon cumin seeds
1 ear sweet corn -- boiled, kernels cut off the cob
3/4 cup roma tomatoes -- diced
1/2 cup cilantro leaves
salt and pepper

Cook beans in a large pot of boiling salted water until crisp tender,
about 3 minutes. Drain and transfer to a bow of iced water to cool; then
drain.

Heat olive oil in a large skillet over medium heat. Add bell pepper,
chile, peanuts and cumin., saute for 1 minute. Stir in corn and beans;
saute for 1 minute. Turn off the heat. Add tomatoes, cilantro, and salt
and pepper to taste. Toss to combine

Notes: Cooking In Style The Costco Way

Yield: serves 6



--

The house of the burning beet-Alan

On Thu 03 Jul 2008 06:47:08a, hahabogus told us...

> "Audrey" > wrote in news:Wm4bk.263$713.167
> @trnddc03:
>
>>
>> "Audrey" > wrote in message
>> news:C4Uak.372$Ae3.92@trnddc05...
>>> My daughter and granddaughter have requested chicken breasts
>>> with béarnaise sauce for their joint birthday dinners. I'd
>>> like to grill them on the gas grill but I'm at a loss as to how
>>> to keep them moist. I thought a marinade would help but I've
>>> only used teriyaki type marinades or ones that are like Italian
>>> dressing and I don't think that would go too well with
>>> béarnaise sauce. I could cook the breasts some other way, I
>>> guess. Any suggestions?
>>> Thanks,
>>> Audrey
>> Wow! Thanks guys for all the incredible tips! I'm sure that a
>> combination of your suggestions are going to be the ticket for
>> this joint birthday party! Now all I have to do is buy party
>> favors (the granddaughter is only 8) bake a chocolate cake, figure
>> out how you can make green beans and peas taste good and the 8 year
>> old wants pasta with this dinner. God forbid, a party with an 8 year
>> olds taste and a 47 year old gourmets taste!
>>
>> Thanks again.
>>
>> Audrey
>>
>>
>>
>
> Look at a green bean almondine recipe or 2. Perhaps cook yor peas with
> some mint.

I like to use browned butter with green bean almondine. Green beans with
sauteed pecans is also good. I love green peas with mint.

> I've also had some luck by nuking frozen peas ...in just a little water
> say 1/4 the way up the side of the peas and just bringing the water up to
> a boil. Over cooked peas suck. The Ex used to add cinnamon to the water
> she cooked her peas in, I never cared for that, but you might.

Agreed. Frozen green peas need very little cooking. If I think of it in
time, I let them thaw first, then just warm to serving temperature.

> Boiled Peas and onion is a nice thing.

Peas and onion is, indeed, a nice thing.



--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/03(III)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Bureaucrat, n.: A person who cuts red
tape sideways.
-------------------------------------------

Audrey wrote:

> "Audrey" > wrote in message
> news:C4Uak.372$Ae3.92@trnddc05...
>
>>My daughter and granddaughter have requested chicken breasts
>>with béarnaise sauce for their joint birthday dinners. I'd
>>like to grill them on the gas grill but I'm at a loss as to how
>>to keep them moist. I thought a marinade would help but I've
>>only used teriyaki type marinades or ones that are like Italian
>>dressing and I don't think that would go too well with
>>béarnaise sauce. I could cook the breasts some other way, I
>>guess. Any suggestions?
>>Thanks,
>>Audrey
>
> Wow! Thanks guys for all the incredible tips! I'm sure that a
> combination of your suggestions are going to be the ticket for
> this joint birthday party! Now all I have to do is buy party
> favors (the granddaughter is only 8) bake a chocolate cake,
> figure out how you can make green beans and peas taste good and
> the 8 year old wants pasta with this dinner. God forbid, a party
> with an 8 year olds taste and a 47 year old gourmets taste!

Take frozen peas and rinse them in a collander with cold water until
thawed. Drain well. Mix in homemade buttermilk dressing and a handful
of cashew pieces.

On Thu 03 Jul 2008 07:25:29a, Kathleen told us...

> Audrey wrote:
>
>> "Audrey" > wrote in message
>> news:C4Uak.372$Ae3.92@trnddc05...
>>
>>>My daughter and granddaughter have requested chicken breasts
>>>with béarnaise sauce for their joint birthday dinners. I'd
>>>like to grill them on the gas grill but I'm at a loss as to how
>>>to keep them moist. I thought a marinade would help but I've
>>>only used teriyaki type marinades or ones that are like Italian
>>>dressing and I don't think that would go too well with
>>>béarnaise sauce. I could cook the breasts some other way, I
>>>guess. Any suggestions?
>>>Thanks,
>>>Audrey
>>
>> Wow! Thanks guys for all the incredible tips! I'm sure that a
>> combination of your suggestions are going to be the ticket for
>> this joint birthday party! Now all I have to do is buy party
>> favors (the granddaughter is only 8) bake a chocolate cake, figure
>> out how you can make green beans and peas taste good and the 8 year
>> old wants pasta with this dinner. God forbid, a party with an 8 year
>> olds taste and a 47 year old gourmets taste!
>
> Take frozen peas and rinse them in a collander with cold water until
> thawed. Drain well. Mix in homemade buttermilk dressing and a handful
> of cashew pieces.

That's good, but I use roasted peanuts because I can't eat cashews. I also
add a bit of chopped scallion.



--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/03(III)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Weird enough for all practical purposes.
-------------------------------------------

On Thu, 03 Jul 2008 14:32:27 GMT, Wayne Boatwright
> wrote:

>On Thu 03 Jul 2008 07:25:29a, Kathleen told us...
>
>> Audrey wrote:
>>
>>> "Audrey" > wrote in message
>>> news:C4Uak.372$Ae3.92@trnddc05...
>>>
>>>>My daughter and granddaughter have requested chicken breasts
>>>>with béarnaise sauce for their joint birthday dinners. I'd
>>>>like to grill them on the gas grill but I'm at a loss as to how
>>>>to keep them moist. I thought a marinade would help but I've
>>>>only used teriyaki type marinades or ones that are like Italian
>>>>dressing and I don't think that would go too well with
>>>>béarnaise sauce. I could cook the breasts some other way, I
>>>>guess. Any suggestions?
>>>>Thanks,
>>>>Audrey
>>>
>>> Wow! Thanks guys for all the incredible tips! I'm sure that a
>>> combination of your suggestions are going to be the ticket for
>>> this joint birthday party! Now all I have to do is buy party
>>> favors (the granddaughter is only 8) bake a chocolate cake, figure
>>> out how you can make green beans and peas taste good and the 8 year
>>> old wants pasta with this dinner. God forbid, a party with an 8 year
>>> olds taste and a 47 year old gourmets taste!
>>
>> Take frozen peas and rinse them in a collander with cold water until
>> thawed. Drain well. Mix in homemade buttermilk dressing and a handful
>> of cashew pieces.
>
>That's good, but I use roasted peanuts because I can't eat cashews. I also
>add a bit of chopped scallion.

Got a buttermilk dressing recipe to share?


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf <.> wrote in :

> On Thu, 03 Jul 2008 14:32:27 GMT, Wayne Boatwright
> > wrote:
>
>>On Thu 03 Jul 2008 07:25:29a, Kathleen told us...
>>
>>> Audrey wrote:
>>>
>>>> "Audrey" > wrote in message
>>>> news:C4Uak.372$Ae3.92@trnddc05...
>>>>
>>>>>My daughter and granddaughter have requested chicken breasts
>>>>>with béarnaise sauce for their joint birthday dinners. I'd
>>>>>like to grill them on the gas grill but I'm at a loss as to how
>>>>>to keep them moist. I thought a marinade would help but I've
>>>>>only used teriyaki type marinades or ones that are like Italian
>>>>>dressing and I don't think that would go too well with
>>>>>béarnaise sauce. I could cook the breasts some other way, I
>>>>>guess. Any suggestions?
>>>>>Thanks,
>>>>>Audrey
>>>>
>>>> Wow! Thanks guys for all the incredible tips! I'm sure that a
>>>> combination of your suggestions are going to be the ticket for
>>>> this joint birthday party! Now all I have to do is buy party
>>>> favors (the granddaughter is only 8) bake a chocolate cake, figure
>>>> out how you can make green beans and peas taste good and the 8 year
>>>> old wants pasta with this dinner. God forbid, a party with an 8
>>>> year olds taste and a 47 year old gourmets taste!
>>>
>>> Take frozen peas and rinse them in a collander with cold water until
>>> thawed. Drain well. Mix in homemade buttermilk dressing and a
>>> handful of cashew pieces.
>>
>>That's good, but I use roasted peanuts because I can't eat cashews. I
>>also add a bit of chopped scallion.
>
> Got a buttermilk dressing recipe to share?
>
>

@@@@@ Now You're Cooking! Export Format

Creamy Buttermilk Dressing

dressings/vinegrettes

1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup buttermilk
3 tablespoons rice wine vinegar
1 large garlic clove, minced
1 tbsp minced chives
salt and freshly ground pepper

Mix all ingredients until well-blended.


** Exported from Now You're Cooking! v5.84 **



--

The house of the burning beet-Alan

On Thu 03 Jul 2008 07:54:20a, sf told us...

> On Thu, 03 Jul 2008 14:32:27 GMT, Wayne Boatwright
> > wrote:
>
>>On Thu 03 Jul 2008 07:25:29a, Kathleen told us...
>>
>>> Audrey wrote:
>>>
>>>> "Audrey" > wrote in message
>>>> news:C4Uak.372$Ae3.92@trnddc05...
>>>>
>>>>>My daughter and granddaughter have requested chicken breasts
>>>>>with béarnaise sauce for their joint birthday dinners. I'd
>>>>>like to grill them on the gas grill but I'm at a loss as to how
>>>>>to keep them moist. I thought a marinade would help but I've
>>>>>only used teriyaki type marinades or ones that are like Italian
>>>>>dressing and I don't think that would go too well with
>>>>>béarnaise sauce. I could cook the breasts some other way, I
>>>>>guess. Any suggestions?
>>>>>Thanks,
>>>>>Audrey
>>>>
>>>> Wow! Thanks guys for all the incredible tips! I'm sure that a
>>>> combination of your suggestions are going to be the ticket for
>>>> this joint birthday party! Now all I have to do is buy party
>>>> favors (the granddaughter is only 8) bake a chocolate cake, figure
>>>> out how you can make green beans and peas taste good and the 8 year
>>>> old wants pasta with this dinner. God forbid, a party with an 8
>>>> year olds taste and a 47 year old gourmets taste!
>>>
>>> Take frozen peas and rinse them in a collander with cold water until
>>> thawed. Drain well. Mix in homemade buttermilk dressing and a
>>> handful of cashew pieces.
>>
>>That's good, but I use roasted peanuts because I can't eat cashews. I
>>also add a bit of chopped scallion.
>
> Got a buttermilk dressing recipe to share?
>
>

I've been using this one for a long time. The parmesan cheese is optional.

Buttermilk Ranch Dressing

3/4 c Mayonnaise
1/2 c Buttermilk
1 sm Clove garlic; minced
1/2 ts Minced dried onion
1/4 ts Salt
2 tb Dried parsley
1/4 ts Freshly ground pepper

2 tb Parmesan cheese

Mix all ingredients except buttermilk in a small bowl. Slowly blend in
buttermik. Chill at least 2 hours.

NOTES : Use only real mayonnaise - Miracle Whip is not a good choice for
this dressing.

--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/03(III)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Of COURSE I talk to myself. I LOVE
intelligent conversation!
-------------------------------------------

hahabogus wrote:
> "Audrey" > wrote in news:Wm4bk.263$713.167
> @trnddc03:
>
>> "Audrey" > wrote in message
>> news:C4Uak.372$Ae3.92@trnddc05...
>>> My daughter and granddaughter have requested chicken breasts
>>> with béarnaise sauce for their joint birthday dinners. I'd
>>> like to grill them on the gas grill but I'm at a loss as to how
>>> to keep them moist. I thought a marinade would help but I've
>>> only used teriyaki type marinades or ones that are like Italian
>>> dressing and I don't think that would go too well with
>>> béarnaise sauce. I could cook the breasts some other way, I
>>> guess. Any suggestions?
>>> Thanks,
>>> Audrey
>> Wow! Thanks guys for all the incredible tips! I'm sure that a
>> combination of your suggestions are going to be the ticket for
>> this joint birthday party! Now all I have to do is buy party
>> favors (the granddaughter is only 8) bake a chocolate cake,
>> figure out how you can make green beans and peas taste good and
>> the 8 year old wants pasta with this dinner. God forbid, a party
>> with an 8 year olds taste and a 47 year old gourmets taste!
>>
>> Thanks again.
>>
>> Audrey
>>
>>
>>
>
> Look at a green bean almondine recipe or 2. Perhaps cook yor peas with
> some mint.
>

Raw/thawed peas are delicious sprinkled in a mixed green salad.

gloria p

Wayne Boatwright > wrote in
6.120:

> On Thu 03 Jul 2008 07:54:20a, sf told us...
>
>> On Thu, 03 Jul 2008 14:32:27 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Thu 03 Jul 2008 07:25:29a, Kathleen told us...
>>>
>>>> Audrey wrote:
>>>>
>>>>> "Audrey" > wrote in message
>>>>> news:C4Uak.372$Ae3.92@trnddc05...
>>>>>
>>>>>>My daughter and granddaughter have requested chicken breasts
>>>>>>with béarnaise sauce for their joint birthday dinners. I'd
>>>>>>like to grill them on the gas grill but I'm at a loss as to how
>>>>>>to keep them moist. I thought a marinade would help but I've
>>>>>>only used teriyaki type marinades or ones that are like Italian
>>>>>>dressing and I don't think that would go too well with
>>>>>>béarnaise sauce. I could cook the breasts some other way, I
>>>>>>guess. Any suggestions?
>>>>>>Thanks,
>>>>>>Audrey
>>>>>
>>>>> Wow! Thanks guys for all the incredible tips! I'm sure that a
>>>>> combination of your suggestions are going to be the ticket for
>>>>> this joint birthday party! Now all I have to do is buy party
>>>>> favors (the granddaughter is only 8) bake a chocolate cake,
>>>>> figure out how you can make green beans and peas taste good and
>>>>> the 8 year old wants pasta with this dinner. God forbid, a party
>>>>> with an 8 year olds taste and a 47 year old gourmets taste!
>>>>
>>>> Take frozen peas and rinse them in a collander with cold water
>>>> until thawed. Drain well. Mix in homemade buttermilk dressing and
>>>> a handful of cashew pieces.
>>>
>>>That's good, but I use roasted peanuts because I can't eat cashews.
>>>I also add a bit of chopped scallion.
>>
>> Got a buttermilk dressing recipe to share?
>>
>>
>
> I've been using this one for a long time. The parmesan cheese is
> optional.
>
> Buttermilk Ranch Dressing
>
> 3/4 c Mayonnaise
> 1/2 c Buttermilk
> 1 sm Clove garlic; minced
> 1/2 ts Minced dried onion
> 1/4 ts Salt
> 2 tb Dried parsley
> 1/4 ts Freshly ground pepper
>
> 2 tb Parmesan cheese
>
> Mix all ingredients except buttermilk in a small bowl. Slowly blend in
> buttermik. Chill at least 2 hours.
>
> NOTES : Use only real mayonnaise - Miracle Whip is not a good choice
> for this dressing.
>

Wayne have you tried toasted dried minced onion in this? Just thinking.

--

The house of the burning beet-Alan

On Thu, 03 Jul 2008 15:03:38 GMT, hahabogus > wrote:

>sf <.> wrote in :
<snip>
>> Got a buttermilk dressing recipe to share?
>>
>>
>
>@@@@@ Now You're Cooking! Export Format
>
>Creamy Buttermilk Dressing
>
>dressings/vinegrettes
>
>1/3 cup mayonnaise
>1/3 cup sour cream
>1/3 cup buttermilk
>3 tablespoons rice wine vinegar
>1 large garlic clove, minced
>1 tbsp minced chives
> salt and freshly ground pepper
>
>Mix all ingredients until well-blended.
>
>
>** Exported from Now You're Cooking! v5.84 **

Thanks! That was fast!


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf <.> wrote in :

> On Thu, 03 Jul 2008 15:03:38 GMT, hahabogus > wrote:
>
>>sf <.> wrote in :
> <snip>
>>> Got a buttermilk dressing recipe to share?
>>>
>>>
>>
>>@@@@@ Now You're Cooking! Export Format
>>
>>Creamy Buttermilk Dressing
>>
>>dressings/vinegrettes
>>
>>1/3 cup mayonnaise
>>1/3 cup sour cream
>>1/3 cup buttermilk
>>3 tablespoons rice wine vinegar
>>1 large garlic clove, minced
>>1 tbsp minced chives
>> salt and freshly ground pepper
>>
>>Mix all ingredients until well-blended.
>>
>>
>>** Exported from Now You're Cooking! v5.84 **
>
> Thanks! That was fast!
>
>

Wayne's looks better.

--

The house of the burning beet-Alan

On Thu, 03 Jul 2008 15:07:11 GMT, Wayne Boatwright
> wrote:

>On Thu 03 Jul 2008 07:54:20a, sf told us...
>
<snip>
>>
>> Got a buttermilk dressing recipe to share?
>>
>>
>
>I've been using this one for a long time. The parmesan cheese is optional.
>
>Buttermilk Ranch Dressing
>
>3/4 c Mayonnaise
>1/2 c Buttermilk
>1 sm Clove garlic; minced
>1/2 ts Minced dried onion
>1/4 ts Salt
>2 tb Dried parsley
>1/4 ts Freshly ground pepper
>
>2 tb Parmesan cheese
>
>Mix all ingredients except buttermilk in a small bowl. Slowly blend in
>buttermik. Chill at least 2 hours.
>
>NOTES : Use only real mayonnaise - Miracle Whip is not a good choice for
>this dressing.

Note taken... you're on solid ground, I don't buy Miracle Whip.
Thanks!


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Thu 03 Jul 2008 08:13:44a, hahabogus told us...

> Wayne Boatwright > wrote in
> 6.120:
>
>> On Thu 03 Jul 2008 07:54:20a, sf told us...
>>
>>> On Thu, 03 Jul 2008 14:32:27 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>On Thu 03 Jul 2008 07:25:29a, Kathleen told us...
>>>>
>>>>> Audrey wrote:
>>>>>
>>>>>> "Audrey" > wrote in message
>>>>>> news:C4Uak.372$Ae3.92@trnddc05...
>>>>>>
>>>>>>>My daughter and granddaughter have requested chicken breasts
>>>>>>>with béarnaise sauce for their joint birthday dinners. I'd
>>>>>>>like to grill them on the gas grill but I'm at a loss as to how
>>>>>>>to keep them moist. I thought a marinade would help but I've
>>>>>>>only used teriyaki type marinades or ones that are like Italian
>>>>>>>dressing and I don't think that would go too well with
>>>>>>>béarnaise sauce. I could cook the breasts some other way, I
>>>>>>>guess. Any suggestions?
>>>>>>>Thanks,
>>>>>>>Audrey
>>>>>>
>>>>>> Wow! Thanks guys for all the incredible tips! I'm sure that a
>>>>>> combination of your suggestions are going to be the ticket for
>>>>>> this joint birthday party! Now all I have to do is buy party
>>>>>> favors (the granddaughter is only 8) bake a chocolate cake,
>>>>>> figure out how you can make green beans and peas taste good and
>>>>>> the 8 year old wants pasta with this dinner. God forbid, a party
>>>>>> with an 8 year olds taste and a 47 year old gourmets taste!
>>>>>
>>>>> Take frozen peas and rinse them in a collander with cold water
>>>>> until thawed. Drain well. Mix in homemade buttermilk dressing and
>>>>> a handful of cashew pieces.
>>>>
>>>>That's good, but I use roasted peanuts because I can't eat cashews.
>>>>I also add a bit of chopped scallion.
>>>
>>> Got a buttermilk dressing recipe to share?
>>>
>>>
>>
>> I've been using this one for a long time. The parmesan cheese is
>> optional.
>>
>> Buttermilk Ranch Dressing
>>
>> 3/4 c Mayonnaise
>> 1/2 c Buttermilk
>> 1 sm Clove garlic; minced
>> 1/2 ts Minced dried onion
>> 1/4 ts Salt
>> 2 tb Dried parsley
>> 1/4 ts Freshly ground pepper
>>
>> 2 tb Parmesan cheese
>>
>> Mix all ingredients except buttermilk in a small bowl. Slowly blend in
>> buttermik. Chill at least 2 hours.
>>
>> NOTES : Use only real mayonnaise - Miracle Whip is not a good choice
>> for this dressing.
>>
>
> Wayne have you tried toasted dried minced onion in this? Just thinking.
>

Actually, Alan, that is what I use. I don't think I even have the regular
dried minced onion. Thanks for the suggestion, though.

BTW, I like the idea of the minced chives in the recipe you posted.

--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/03(III)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I'll never forget you -- you're too weird.
-------------------------------------------

On Thu 03 Jul 2008 08:18:58a, sf told us...

> On Thu, 03 Jul 2008 15:07:11 GMT, Wayne Boatwright
> > wrote:
>
>>On Thu 03 Jul 2008 07:54:20a, sf told us...
>>
> <snip>
>>>
>>> Got a buttermilk dressing recipe to share?
>>>
>>>
>>
>>I've been using this one for a long time. The parmesan cheese is
optional.
>>
>>Buttermilk Ranch Dressing
>>
>>3/4 c Mayonnaise
>>1/2 c Buttermilk
>>1 sm Clove garlic; minced
>>1/2 ts Minced dried onion
>>1/4 ts Salt
>>2 tb Dried parsley
>>1/4 ts Freshly ground pepper
>>
>>2 tb Parmesan cheese
>>
>>Mix all ingredients except buttermilk in a small bowl. Slowly blend in
>>buttermik. Chill at least 2 hours.
>>
>>NOTES : Use only real mayonnaise - Miracle Whip is not a good choice for
>>this dressing.
>
> Note taken... you're on solid ground, I don't buy Miracle Whip.
> Thanks!
>
>

You're welcome. I didn't think you used MW, but it was a general note in
the recipe.

--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/03(III)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I'll never forget you -- you're too weird.
-------------------------------------------

"sf" <.> wrote in message
...
> On Thu, 03 Jul 2008 13:20:54 GMT, "Audrey"
> >
> wrote:
>
>>figure out how you can make green beans and peas taste good
>
> together or separately? I'd say bacon will be a good start for
> the
> beans.
>
>
> --
> I never worry about diets. The only carrots that interest me
> are the number of carats in a diamond.
>
> Mae West

No, not together, thank goodness! Green beans and peas were the
only two vegetables they could agree on! Granddaughter would
love canned corn and daughter would like roasted vegetables,
heavy on the eggplant, sweet potatoes and beets.

Audrey