Dill Chicken

6 boneless chicken breasts
1 can chicken broth
1 large onion, sliced
1 large potato, peeled and diced
1 T olive oil
1 C white wine
1 t dried thyme
1/2 C fresh dill, chopped (or 2 T dried dill)
2 T lemon juice
salt and pepper

Bring chicken, oil, potato, onion, wine, broth and thyme to a boil in large skillet. Cover and simmer until vegies are soft and chicken is tender, about 20 minutes. Remove chicken. Reduce stock by half. Blend with immersion blender until sauce is smooth and thickened. Season with salt and pepper to taste. Stir in lemon juice and dill. Return chicken to skillet and heat through. Serve over fettucini or spaghetti.

http://recipecircus.com/recipes/vishusvi/POULTRY/Dill_Chicken.html

Thai Beef Jerky (Nua Sawan)

1 teaspoon cumin seeds
2 tablespoons coriander seeds
1 teaspoon thai white peppercorns
5 tablespoons palm sugar or light brown sugar
1 cup soy sauce
1 lb boneless top sirloin steaks, sliced paper-thin

Put the cumin seeds in a 9-inch skillet and dry-roast over medium-high heat, sliding the skillet back and forth to ensure even roasting until the seeds are fragrant, about 45 seconds. Remove to a plate to cool.
Add the coriander seeds and Thai peppercorns to the skillet and dry-roast for about a minute or less, until they exude a pleasing aroma.
Transfer to the plate with the roasted cumin seeds.
Cool the seeds, before they grind in an electric spice or coffee grinder.
Transfer the ground spices to a large shallow pan and add the palm sugar and soy.
Add the beef, stir well to coat thoroughly, cover, and marinate overnight in the refrigerator. Put the marinated steak on wire cooling racks and dry in the sun for a day, turning occasionally to ensure even drying.
Alternatively, dry the marinated steak in a 150 degree F oven for at least 8 hours, until they are dry and leathery. Store in the refrigerator.
To serve, shred and deep-fry in hot oil until crispy.

Lamb Jerky

750 g lamb fillets
toothpicks
1/4 cup soy sauce
1/4 cup worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon celery seeds

Cut meat into thin slices cutting with the grain running length-wise. It's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the lamb in relatively long strips (say 15cm / 6").
Combine all marinade ingredients in a bowl, mix well and add lamb.
Put on a plate or shallow dish, cover and marinate overnight in refrigerator. Turning once or twice to re-coat is a good idea.
Place foil on a lower rack in the oven to catch fat / marinade.
Put a toothpick through each end on the lamb and use it to hang the meat from the top rack without the meat touching the rack.
Cook for 6-8 hours at 60C (140F) with the oven door ajar until dried to desired taste. The door only has to been open a little to let out steam so just pry open a little with a fork or similar.

- Peter J

Frontier Jerky

1 lb lean meat, thinly sliced
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
1 teaspoon garlic powder

Combine all ingredients except meat in a large ziploc bag.
Shake to combine.
Add sliced meat and marinate in the refrigerator for 4 hours or overnight.
Dry in dehydrator for about 5 hours.

- Theresa/ Thunderbird

Venison Jerky

1/3 cup Worcestershire sauce
1/4 cup soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt and pepper
1/4 teaspoon liquid smoke
2 lbs thin sliced venison or beef

Combine all ingredients in a ziploc bag.
Add meat.
Shake to coat.
Let marinate 4 hours or overnight.
Put into dehydrator and dry about 5 hours.