Around the World in 80 meals - meal number 13 results - Chicken Lyonnaise

Chicken Lyonnaise

Once again, my niece and nephew came up with another great idea. They came up with the idea of having the same meal that some people had as their last meal on the Titanic.  Because the cooks on the ship had different meals for the passengers (based on how much the person paid for his or her ticket), it was decided to try the first class meal first.

The recipe for the Chicken Lyonnaise can be found here: http://posttrib.suntimes.com/lifestyles/renwald/10875595-452/titanics-last-meal-chicken-lyonnaise-simple-but-elegant.html


While this was one of the better meals that I have cooked in a couple of months, I was still expecting more.  I did cut back on the salt (I tend to use 1/4 of salt that is listed in a recipe), and I believe this was one of the issues.  I also believe it could use some fresh thyme.  The thyme that I used was not that fresh.

Around the World in 80 meals - meal number 12 results - Madagascar Chicken

Madagascar Chicken

Hmmm,
This was not the worst meal that I have cooked. Palvo has that spot as of right now.

As a matter of fact, it wasn't that bad.  It wasn't that good also.  It was simply bland.  I am not sure why, but I do know that I will not be making this meal again.

The recipe we used can be found here: http://www.food.com/recipe/madagascar-chicken-309431

Around the World in 80 meals (meal number 12) Madagascar

King Julien & Move it

I was at Busch Gardens, and this show gave me the idea for the next meal.  So we are going to, as King Julien would say, "move it move it" all the way to Madagascar.  

Here is the link to the actual dish we will be cooking: http://www.food.com/recipe/madagascar-chicken-309431

Around the World in 80 meals - meal number 11 results - Tempura

Tempura

 For our 11th meal, we went to Japan for some tempura.  Tempura is the batter used to deep fry various meats and veggies.

Because I have only deep fried my food one other time, you could say that I am not an expert in this cooking method, and it showed.

I fried some fish, chicken, and some green beans, and nothing looked like it came from a Japanese restaurant.

I made four different variations of tempura.  The first was the recipe from the Food network (http://www.foodnetwork.com/recipes/tempura-batter-recipe/index.html) without any changes.  Without any seasonings, it was very bland.  The batter was also very very very thin.  I did add more flour to thicken it up some.

I replaced the seltzer water with ginger ale for the second batch.  This made a small change in flavor, but not much.  The batter was a little sweeter.

For the third batch, I added some old Emeril's Creole Seasoning blend that I had in the frig.  This seasoning made the meal.  The chicken, beams, and fish all tasted good.  The fourth batch also used Emeril's Creole Seasoning blend, but I didn't use as much.  This too was good, but not as good as the third batch.

Around the World in 80 meals - meal number 10 results - Palov

Palov

 Well, this was a total bust!  It looked simple to make, and it was.  While it was easy to make, it simply did not have any flavor.  It was one of the most bland meals I have consumed in a very long time.

I attempted to give it some flavor, I mixed some of my left over Brazilian Black Bean Stew.  This helped, but it didn't helped that much.

I then tried to add some salsa to the dish to give it some flavor, and this was better than the Brazilian Black Bean Stew.  I then tried it with some ketchup (1 cup of ketchup and 2 cups of Palov), and this wasn't bad at all.

My next attempt to make this dish palpable, I added a couple of tablespoons of Emeril's Creole Seasoning that I had left over from the Chicken Cordon Bleu.  This actually made the meal taste good.

You could say that I will not be making this meal again.  You can see the recipe that I used here: http://momsdish.com/recipe/222/uzbek-palov