July 1, 2007
Gail Bellamy
| POP AND POW: Kung Pao Chicken Lollipops pack a wow at Sino. |
Chicken, turkey, duck and quail: They're all included in this month's recipe section. And, with typical versatility, you'll find them featured in a variety of applications, including Asian, Mediterranean and regional American recipes that range from sandwiches and salads to appetizers and entrees.
Chef Bob Waggoner of Charleston Grill in Charleston, SC, shares a recipe for Seared Duck Breast in Sherry Vinegar and Lavender Honey Reduction. Tempting turkey ideas include Sauteed Turkey Medallions with Cumberland Sauce, from Executive Chef Lee Forman of Lemoine's Restaurant at The Inn on Trout River, Montgomery Center, VT, and the Don't Call Me a Turkey Burger from Chef Tony Avasakdi, director of culinary operations at Capitol City Brewing Company. Appetizers include Chef Chris Yeo's Kung Pao ChickenLollipops from Sino Restaurant in San Jose, CA, and Hollywood Chicken Wrapper. You'll also find the Masala ChickenSalad with Grapes, Roast Quail with Onion-Cumin Jus, and a spicy fried chicken recipe from Blue Smoke in NYC.
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