Lemon-Pepper Chicken

Another Mark Bittman recipe, although he makes it with pork chops (and without the lemon pepper - another delicious recipe).

Two chicken breasts
One tablespoon Lemon Pepper seasoning (whatever kind you can find at the store)
Salt and pepper to taste
4 tbsp olive oil
1/2 cup dry white wine
1 teaspoon minced garlic or 2 teaspoons minced shallot
1/2 cup chicken broth
1 tbsp butter
1 tbsp lemon juice

Marinate the chicken breasts in the lemon pepper seasoning and 2 tbsps of the olive oil. An hour is plenty of time to marinate.

Place a large skillet over medium-high heat for two or three minutes. Add the other two tbsps of oil; as soon as the first wisps of smoke rise from the oil, add the chicken and turn the heat to high. Brown the chicken on both sides, moving them around so they develop good color all over. The entire browning process should take no longer than four minutes, and preferably less.

Reduce the heat to medium. Add the wine and the garlic and cook, turning the chops once or twice, until the wine is all but evaporated, about three minutes. Add 1/2 cup of the broth, turn the heat to low, and cover. Cook for 10 or 15 minutes, turning the chicken once or twice, until they are done.

Remove the chicken to a platter. If the pan juices are very thin, cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly. If they are scarce (unlikely), add another 1/2 cup of broth; cook, stirring and scraping the bottom of the the pan, until the liquid is reduced slightly. Then stir in the butter over medium heat; add the lemon juice, pour over the chicken, and serve.

We like to make this with mashed potatoes and/or good bread 'cause the sauce is so good that it's selfish to let only the chicken swim in the scrumptiousness.

The Best Skirt Steak Ever

This recipe comes from our friends Barb and Colin (previous owners of Strawberry Street Cafe in Richmond, VA) so we can't claim credit for it. But that doesn't detract from the deliciousness of this steak : ) The directions might seem long but it's an easy method after you do it once.

Three or four hours before you want to eat, throw a skirt steak (a .6 or .7 lb steak is enough for both of us) in some Worcestershire sauce to marinate.

When you're ready to eat, coat the bottom of a pan in olive oil - no need to make the steak swim, just use enough to barely cover the pan - and turn the heat to hi. "Screamin' hot" is how Colin told me to get the pan. You'll want to turn on the fan for this one; it will get smoky.

Pat dry the steak with paper towels. Don't skip this step! It ensures a nice crust on the steak.

When the oil is smoking, put the steak in. Don't move it around a lot - just let it be for the next three minutes. Then turn the steak over and let it cook for another three minutes.

Turn the steak over again and turn the heat down to medium or medium-low. Depending on how you like your steak cooked, let it go another four minutes for roughly medium-rare, six minutes for well done. The steak will probably be thicker on one end than another, so it can easily accommodate people with different tastes.

Take it out of the pan and cover it with foil. Let it rest for five minutes or so before you even think about coming close to it with a knife.

I love it, Josh loves it, Alison loves it. Don't you think you should try it?

Balsamic Vinaigrette

This recipe is our favorite balsamic vinaigrette. It's pretty garlicky so if you like less garlic, you might want to only use one clove. Amounts are guesses here - adjust to taste.

1/4 cup balsamic
1/8 cup olive oil
2 cloves of garlic, through the garlic press or minced
A tablespoon or so of Dijon mustard
About a tablespoon of water
Salt and pepper to taste

Stir it up and pour it on!