30 June 2009

Grilled Chicken and Pork with Many Salads

Grilled Mushrooms

Radish-Cucumber Salad

Chickpea Salad

Green Bean Salad

Tomato Salad

Took recipes from Gourmet July 2009, pg 84. Made it look like the photo.

Used both pork and chicken from several days before.

Tossed chicken and pork pieces in pan with mushrooms using Lemon-Basil dressing.

Pork was Grilled Pork Tenderloin Marinated in Citrus Herb Marinade and then Seasoned with Kathy’s Hotter or Feather Dustings from 6/27

Chicken was whole breasts from 6/26, grilled, probably with Feather Dustings or Sprinkle Plenty.

19 February 2012

Chicken in Riesling

Taken from recipe Gourmet, March 2008. I used a 4 1/2 pound chicken, 3 1/2 pound chickens are scarce these days, and did cut it up the “french” style as suggested. Which simply means leaving the wing attached to the breast and cutting the breasts in half. So one piece looks like it is flying. Sometimes called “airline” cut. I don’t see the need in peeling potatoes in most cases so I didn’t. The big 5 quart Cafalon pan was just big enough, they suggest a 3 to 5 quart. Used a Sea Glass 2010 Monterey County Riesling but had a 2010 HigHDdef Riesling from Mosel with the meal. Yes, they mean “high def”.  I used creme fraiche to thicken.

Sooo gooood! I kept looking at it when we finished wishing it would be OK to have another helping.

Anniversary Dinner

15 April 2011

Sautéed Duck Breasts

with

French Kiss

and

Bronco Bob’s Raspberry Chipotle Sauce

Leeks and Fine Herbs Risotto

Wilted Spinach with Wine and Butter

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Start the risotto early! Takes over an hour to cook. I could not find the pancetta, so used bacon. Gives it a smoky flavor. Short on fine herbs so just used this and that, and the parsley. Made only 2/3 of the recipe.

Cut slits in the fat on the duck breasts and then dusted with French Kiss. Sautéed in the All-Clad fat side first, then poured off most of the rendered fat. Then sautéed meat side down till done. Removed to a warm plate and then added Bronco Bob’s to the pan to make a warm sauce.

Spinach was the usual. Very good with this.

Wine: Natura – Organic Carmener 2009. Self described as “Dark Chocolate, Spiced Currant, Warm Toffee.” From Chile. Was very good with this.