"A good meal is like a present, and it can feel goofy, at best, to give yourself a present. On the other hand, there is something life affirming in taking the trouble to feed yourself well, or even decently. Cooking for yourself allows you to be strange or decadent or both. The chances of you liking what you made are high, but if it winds up being disgusting, you can always throw it away and order a pizza; no one will ever know." (Jenni Ferrari-Adler)

Friday, June 25, 2010

Grilled Chicken in an orange-citrus vinaigrette reduction, sautéed peppers and black rice pasta

 This week i decided it is time to start cleaning up the freezer. I've had this chicken seating there for a while and it needed to be cooked before it got freezer burn.  I really don't really care for chicken all that much, but if i'll have to eat it then i might just make it fun.  

so the chicken turned out to be my blank canvas, then i just allowed creativity to run wild..... it turned out awesome! This is as best as i can remember since i forgot to write it down as usual.
Grilled Chicken in an orange-citrus vinaigrette reduction
(serves 4)

Ingredients
(for the marinade)
1 Garlic clove
1 Tbs of soy sauce
4 Tbs of Moscato- champagne orange vinegar
Juice of 1 orange
1 tsp of Mustard
½ Tsp of honey
Salt and pepper

4 Chicken thighs
Rosemary

Preparation
In a food processor add all ingredients (except for chicken and rosemary), blend to incorporate all ingredients.

Place chicken in a bowl, add marinade sauce and rosemary. Allow it to rest for at least 1 hour before cooking the chicken.

Place a skillet on stove top and allow it to heat in high heat for about 2min. Spray some cooking spray (you may skip this step if not using skinless chicken. Grill chicken for about 3 min (each side) in high heat till golden. Lower heat and allow chicken to cook through till internal temperature reaches about 170F or 77C (I’m buying a thermometer ehehehheheheeheh).

Remove chicken from heat, add the marinade mixture to the skillet and allow it to simmer in low heat scratching the bottom of the pan in order to deglaze it. When ready add chicken back it.

 
Sauté peppers

Ingredients
1 yellow onion
1 clove of garlic
2 Red peppers
2 sun dried tomatoes
Gorgonzola cheese and walnuts to garnish
Salt & Pepper

Preparation 
Heat up olive oil in a frying pan (medium heat) add onion and garlic and sauté till golden. Add red peppers and sun dried tomatoes and allow them to cook till peppers soften.
(I added a little dry-wine for extra flavor)

When ready garnish with Gorgonzola and walnuts.


Black Rice Pasta

Ingredients 
½ Package of organic Black Rice Pasta (I used the one from wholefoods)
Salt
1 Tbs of Butter

3 spoons of olive oil
1 minced garlic clove

Preparation  
Cook pasta in water with salt and butter till its “al dente” (bring water to a boil before you add the pasta).  Drain pasta, run it thru cold water (this will help wash away the starch that can makes the pasta sticky)

In a frying pan sauté garlic in olive oil till golden, add the pasta and sauté pasta for about 2-3 min. Don’t let it burn

 
Et la Mise en Place

This is how I did it bottom to top:
  1. Rice pasta
  2. Sauté peppers
  3. Garnish peppers with cheese and nuts
  4. Chicken
  5. Orange vinaigrette reduction
 Bon Apetit! 

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