Review of last recipe - Louisiana Jambalaya (photo above) - Not very appetizing looking, and I guess I'm really just not a big fan of jambalaya, although I like all the ingredients.

TODAY'S RECIPE - BROILED MARINATED CHICKEN BREASTS

Marinade:
2 tsp minced garlic
1 tbsp fresh ginger
3 oz unsweetened pineapple juice
1/8 cup orange juice
1/4 cup soy sauce
1/8 cup cider vinegar
1/8 cup honey

6 chicken breasts, skinned and boned
1/8 cup chinese duck sauce

In a blender or food processor, combine the marinade ingredients and whirl until well blended.

Place the chicken breasts in a large glass or enamel covered baking dish and pour the marinade over them.
Cover with plastic wrap and refrigerate for at least 24 hours, turning the breasts occasionally.

Preheat the broiler, positioning the rack 4" from the heat.

Transfer the chicken breasts from the marinade to a pan.  Brush the surface of the breasts with the duck sauce.  Broil for 5-10 minutes, without turning, until the breasts are firm to the touch and cooked through.

Review of last recipe - Lemon Lamb with Potatoes (photo above) - Better when reheated, but I'm more of a fan of my lamb seared and medium rare; not cooked through.

TODAY'S RECIPE - LOUISIANA JAMBALAYA

Serves 8

1 broiler-fryer (about 3 lbs), cut up
1/2 tsp salt
1/4 tsp pepper
2 tbsp shortening or bacon fat
2 tbsp flour
1 lb smoked sausage, sliced
2 medium onions, chopped (1 cup)
1 green pepper, diced
3 cups peeled tomatoes, diced
1 clove garlic, finely chopped
3 cups water
3/4 tsp thyme, crumbled
1/2 tsp salt
1/2 tsp liquid red pepper seasoning
2 cups uncooked long grain rice
1 lb shrimp; shelled and deveined
1/4 cup chopped parsley
1/2 cup finely chopped scallions

Sprinkle chicken with salt and pepper.  Heat shortening (or bacon fat) in large skillet and brown chicken on all sides.  Remove from skillet.

Sprinkle flour into fat remaining in skillet.  Cook, stirring constantly, until the mixture turns a light brown (making a roux).

Return chicken with the sausage, onions, green pepper, tomatoes and garlic.  Cook, stirring gently, about 10 minutes.

Stir in the water, thyme, salt, red pepper seasoning and rice.  Bring to a boil, then lower heat and cover. Simmer 15 minutes.  Stir in shrimp and simmer for another 15 minutes. Stir in parsley and scallions and simmer 5 minutes longer or until rice is tender.

Review of last recipe - Chocolate Chip Brandy Souffle - The photo looked so nasty, I didn't want to post it. Word to the wise ... I chopped up chocolate chips instead of grating a piece of chocolate so all the pieces went to the bottom.  Still, it was quite tasty!

TODAY'S RECIPE - LEMON LAMB WITH POTATOES
A Middle Eastern inspired lamb stew layered with potatoes.

Serves 6

1/4 cup lemon juice
1 tbsp oil
1 lg garlic clove, crushed
1/4 tsp coriander seed, ground
pinch of ground pepper
2 lbs. lamb (from neck, shoulder or shank, trimmed of excess fat and cut into 1" cubes

1 tbsp butter
1 tbsp oil
3 medium onions, chopped
1/8 tsp cumin seed
pinch of ground allspice
2 cups beef stock
3 tbsp tomato paste

1 1/2 lbs. potatoes; boiled until tender, peeled and thinly sliced
4 scant tbsp fresh coriander leaves (aka cilantro)
2 tbsp lemon juice

Combine lemon juice, 1 tbsp oil, garlic, coriander and pepper in shallow large dish.  Add lamb and stir to coat.  Cover and refrigerate 24 hours, stirring mixture occasionally.

Remove meat from marinade using slotted spoon; reserve marinade.  Pat meat dry.  Heat butter and oil in heavy large aluminum skillet over medium-high heat.  Add lamb in batches and brown on all sides.  Transfer lamb to 3-4 qt saucepan or dutch oven.  Pour off all but thin film of fat from skillet.  Place skillet over medium-low heat, all onion and cook until soft, stirring frequently.  Blend in cumin and allspice and cook for 30 seconds.  Add stock, tomato paste and reserved marinade and stir, scraping up any browned bits.  Bring mixture to boil.  Pour over lamb.

THIS IS WHERE THE RECIPE ENDS (I DIDN'T CLIP THE REMAINING DIRECTIONS!).  Have to punt here... I will be layering the sliced potatoes over the lamb, adding the rest of the lemon juice and basting with the sauce.  Serving with cilantro on top.