Made some pretty good food this week:
Tequila Lime Chicken. I made this using the "original" recipe (see below), not my modified lower-fat version. It calls for 1.5 c of heavy cream! When you make it this way, it is quite rich and decadent.
BLT at Junior's. Nothing special, but I was so hungry I couldn't resist the diner-like smell of rendered fat.
Made an inauthentic yet delicious version of Beef Rydberg. I first had this at Aqua Vit. It came with roasted potatoes and a mustard creme fresh sauce, which made it sing. For my impromptu version, I seared the cubed tenderloin and made a white wine sauce from the brown bits. I poured that over the beef and the potatoes, mixed the beef with an egg yolk (the traditional topping) and mixed heavy cream with a spicy brown mustard 1:1. Included a side of sauted kale. Overall, really tasty Swedish comfort food.
Was craving a cesar salad for some reason. Followed Alton Brown's recipe for toasted croutons. Shaved some parmesan over romaine lettuce and made a oil and balsamic vinegar dressing. Not quite cesar, but it satisfied my craving. For the rest of the main course, I broiled some shrimp after brining in salt and sugar. Added the roasted tomato and garlic leftovers to the remaining Mac and Cheese that Stella made. Very tasty.
Made a very nice brunch for Stella and me. I blanched then pan fried cubed potatoes. They didn't quite brown correctly, but because I added thyme to the blanching water and to the frying pan they were seasoned very nicely. Made my usual slow cooked eggs, but added prosciutto from Milano Market. Served the remaining broiled shrimp with lemon and cracked pepper. Of course, I made espresso roast coffee in my French press. I wish I could eat it again.
Tequila Lime Chicken
I found this on the Internet years ago, but I don't see it any more when I type it in to Google. I usually make this with only 1/2 c of cream, but if you really like a rich creamy sauce then the full recipe is the way to go.
Tequilla Lime Chicken
1 pound fettucine - cooked
1/3 cup fresh cilantro - chopped
2 tablespoons garlic - minced
2 tablespoons jalapeno - minced
3 tablespoons unsalted butter
1/2 cup chicken stock
2 tablespoons tequila
2 tablespoons lime juice
3 tablespoons soy sauce
1 1/4 pounds chicken breast - sliced 1/2" thick
1/2 red onion - sliced
1 large bell pepper - thinly sliced
1 1/2 cups heavy cream
In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add cilantro, garlic, and jalapeno. Cook, stirring occasionally for 5 minutes. Add chicken stock, tequila, and lime juice. Bring the mixture to a boil and cook until reduced to a pastelike consistency; set aside.
Pour soy sauce over sliced chicken breast. set aside for 5 minutes. Meanwhile, in a medium frying pan, melt remaining butter over medium-high heat. Cook onion and pepper until tender. Add chicken and soy sauce. When chicken is cooked (about 7 minutes), add tequila paste and cream. Bring the sauce to a boil; boil gently until sauce has slightly thickened. Toss with cooked fettucine. garnish with cilantro.