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.
Sunday, June 20, 2010
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?
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!
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!
Saturday, January 30, 2010
SALT FREE BASIC VINAIGRETTE
THIS IS A REALLY CHEAP, SALT-FREE, SALAD DRESSING
3/4 CUP VINEGAR, WINE, SHERRY OR BALSAMIC
I HAVE HAD THE BEST LUCK W/ 3/8 CUP
WHITE WINE AND 3/8 CUP APPLE VINEGAR
2 TBL DIJON OR OTHER SPICY MUSTARD
2 CUP OLIVE OIL
1 CUP WESSON OIL
2 TBL DRIED CHOPPED ONIONS
1 TBL MRS DASH TABLE BLEND
1 TSP UNCLE BILLS DRIED PEPPERS
FRESH GROUND BLACK PEPPER TO TASTE
ZIP IT UP IN THE BLENDER
MAKES 4 3/4 CUP, ENOUGH TO FILL AN OLD WINE BOTTLE
3/4 CUP VINEGAR, WINE, SHERRY OR BALSAMIC
I HAVE HAD THE BEST LUCK W/ 3/8 CUP
WHITE WINE AND 3/8 CUP APPLE VINEGAR
2 TBL DIJON OR OTHER SPICY MUSTARD
2 CUP OLIVE OIL
1 CUP WESSON OIL
2 TBL DRIED CHOPPED ONIONS
1 TBL MRS DASH TABLE BLEND
1 TSP UNCLE BILLS DRIED PEPPERS
FRESH GROUND BLACK PEPPER TO TASTE
ZIP IT UP IN THE BLENDER
MAKES 4 3/4 CUP, ENOUGH TO FILL AN OLD WINE BOTTLE
Friday, January 22, 2010
Chicken in Lemon Sauce
We made this tonight and loved it. The sauce is a nice balance of lemon and wine - be sure to have it with some bread for soppins. It takes some time but it is easy and worth it.
Chicken in Lemon Sauce
Makes 4 servings
Time: 45 minutes
4 tablespoons butter or olive oil
2 leeks, washed well and diced, including some of the green part (I like to chop before washing then throw in a bowl of water to clean - washing before cutting makes it hard to get the leeks really clean)
1/2 cup dry white wine (we used Chardonnay)
1/2 cup chicken stock
1/2 teaspoon minced fresh thyme or tarragon leaves, or a good pinch of dried thyme or tarragon
4 boneless, skinless chicken, rinsed and patted dry with paper towel, and cut into 1 inch chunks
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste
Minced fresh parsley leaves for garnish
1) Melt 2 tablespoons of the butter or oil in a large skillet over medium heat. Add the leeks and cook, stirring, until softened, about 5 minutes. Add the wine, stock, and herbs; bring to a boil and let bubble for a minute or two.
2) Add the chicken, turn the heat to medium-low, cover, and simmer until the meat is barely cooked through, 9 or 10 minutes. Remove the chicken with a slotted spoon and keep warm.
3) Turn the heat to high and cook the sauce rapidly, stirring occasionally, until just about 3/4 cup remains; this will take 5 to 10 minutes. Lower the heat to medium-low, add the lemon juice, then stir in the remaining butter or oil, a bit at a time. If you're using oil, add it gradually, stirring vigorously with the back of a spoon as you do so.
4) Season with salt and pepper and return the chicken to the sauce to heat through. Garnish with parsley and serve immediately.
Chicken in Lemon Sauce
Makes 4 servings
Time: 45 minutes
4 tablespoons butter or olive oil
2 leeks, washed well and diced, including some of the green part (I like to chop before washing then throw in a bowl of water to clean - washing before cutting makes it hard to get the leeks really clean)
1/2 cup dry white wine (we used Chardonnay)
1/2 cup chicken stock
1/2 teaspoon minced fresh thyme or tarragon leaves, or a good pinch of dried thyme or tarragon
4 boneless, skinless chicken, rinsed and patted dry with paper towel, and cut into 1 inch chunks
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste
Minced fresh parsley leaves for garnish
1) Melt 2 tablespoons of the butter or oil in a large skillet over medium heat. Add the leeks and cook, stirring, until softened, about 5 minutes. Add the wine, stock, and herbs; bring to a boil and let bubble for a minute or two.
2) Add the chicken, turn the heat to medium-low, cover, and simmer until the meat is barely cooked through, 9 or 10 minutes. Remove the chicken with a slotted spoon and keep warm.
3) Turn the heat to high and cook the sauce rapidly, stirring occasionally, until just about 3/4 cup remains; this will take 5 to 10 minutes. Lower the heat to medium-low, add the lemon juice, then stir in the remaining butter or oil, a bit at a time. If you're using oil, add it gradually, stirring vigorously with the back of a spoon as you do so.
4) Season with salt and pepper and return the chicken to the sauce to heat through. Garnish with parsley and serve immediately.
Saturday, January 9, 2010
Cheap Wine
Whites
Bianchi 2007 "Elsa" Torrontés
Argentina $8
A distinctive varietal, Torrontés is characterized by intense fruity-floral aromas.
Columbia Crest 2007 Grand Estates Chardonnay
Washington $8
An elegant wine, rich with apple, pear, and a hint of oak.
Fish Eye 2007 Pinot Grigio
California $8
Tropical fruit and intense citrus dominate in this dry, food-friendly Pinot Grigio.
Domaine de Bernier 2006 Chardonnay
France $9
This excellent Chardonnay from the Loire Valley is rich with grapefruit and lemon.
Veramonte 2007 "Reserva" Sauvignon Blancv
Chile $9
Fruity and zesty, this has melon and lemony flavors with herbal notes and bright acidity.
Brancott 2008 Marlborough Sauvignon Blanc
New Zealand $10
Grapefruit, tropical fruit, and grassy flavors accent this wine from the Marlborough region.
Domaine La Hitaire 2007 "Les Tours"
France $10
This crisp, dry vin de pays ("country wine") from Gascony is a blend of less-familiar varietals, such as Ugni Blanc.
Ponte de Lima 2007 "Adamado" Vinho Verde
Portugal $10
This young white is fresh with lime flavors and herbal aromas.
Tintero 2007 Moscato d'Asti
Italy $10
This sweet, low-alcohol wine from Piedmont has citrus zest, pear, and apricot flavors.
Wolfgang 2007 "Concerto" Grüner Veltliner
Austria $10
In this versatile wine, ripe citrus flavors carry a hit of peppery spice.
Reds
Archeo 2006 Nero d'Avola
Italy $4
A favorite from Trader Joe's, this rich, earthy red with dark fruit has an oaky finish.
Banrock Station 2006 Shiraz
Australia $5
Big flavors and a low price tag are a winning combination in this fine red with ripe plum and black-cherry flavors.
Bianchi 2007 "Elsa" Malbec
Argentina $8
Argentina has become known for its big-value Malbecs: Here, blackberry and plum flavors are matched by a spicy finish.
Budini 2008 Malbec
Argentina $9
This big wine is characterized by black cherries, blackberries, and spice.
McManis Family Vineyards 2007 Cabernet Sauvignon
California $9
Blueberry, blackberry, and chocolate flavors balance this Cabernet's spicy notes.
Monterra 2005 Merlot
California $9
A rich Merlot with a hint of chocolate.
Di Majo Norante 2007 Sangiovese
Italy $10
Blackberries and spice with violet aromas make this an appealing wine to pair with the robust flavors of this time of year.
Eguren 2006 Tempranillo
Spain $10 for 1 liter
From the Castilla y León region, this full-bodied red is loaded with raspberry fruit.
Goats Do Roam 2006 Red
South Africa $10
This Rhône-style red has soft tannins, black-cherry fruit, and a spicy finish.
Vigne & Vini 2005 "Schiaccianoci" Negroamaro del Salento
Italy $10
This rustic red from Puglia shows concentrated, earthy flavors that are balanced by aromas of spice.
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