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05-13-2015

another chicken piccata recipe

Because one is never enough.  Yes, I’ve posted a chicken piccata recipe here before but this one is SO GOOD, I couldn’t help myself.  Yes, this is the least sexy blog title ever.  And yes, this is an iPhone pic.  Whatevs.  Make this.  Your mouth will thank you.

piccata  Wow, what awesome food styling skills you have, Erin.  

Butterfly and pound the chicken breast to a nice paillard-thickness.  Season the chicken well with salt, pepper and paprika.  Dredge the breasts in flour and shake off the excess.  Working in batches, brown each side of the breasts in a saute pan with butter and olive oi over med-high heat.  Add more fat with the new batches if you need to.

Once browned nicely, let the breasts rest on a paper towel lined plate.  Turn the heat down to low.  Now add a few cloves of chopped garlic to the pan and let them warm up a bit but not burn.  Then add 1 cup of dry white wine to the pan and deglaze it, scraping up all the lovely brown bits.  Then add a couple tablespoons of spicy brown mustard to the pan, the juice of 1.5 lemons and about 1.5 cups of chicken stock.  Whisk this all together and let simmer on low to reduce by about half and thicken up.  Finish the sauce with drained capers and chopped parsley.

Plate up the chicken and drizzle over the yummy sauce.   We served ours with pasta (zucchini or otherwise), some Parmesan cheese and green beans.  Extra lemon wedges don’t hurt either.  Soooo good.

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07-11-2014

macaroon mystery

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*I was just informed that the preferred nomenclature is “macaron.”  Not to be confused with the actually tasty coconut macaroon.  I hate these things even more now.  

French macaroons.  These adorable little nuggets are the darlings of social media and swooned over by stylish chicks everywhere.  A foodie trend that won’t die.  On par with Instagram pics of avocado smashed on toast.  Yes, these Parisian confections are beautiful but am I the only person who thinks French macaroons look like they taste like sawdust?  In their defense….I’ve never eaten one.  I’m a cynical, blue collar girl from Chicagoland.  This dust cookie does not interest me.

I’d be more jazzed about this food trend if it was a turkey club sandwich.  Or Eastern Carolina pulled pork topped with a scoop of coleslaw.  Or two lobster rolls.  Nobody can eat just one after all.

Am I crazy?  Should I be eating this thing?  Are they really that good?

This is more my style.  One of the only reasons to visit Joliet, Illinois – Smolich Brothers.  Look at this place.  It’s not an auto body shop but it does make the best smokies in Northern Illinois.  A staple of my Slovenian childhood.  Joliet locavores flock to this cement bunker to get their saturated fat fix.

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Thank god my husband wears glasses.  He once almost lost an eye to a spurt of boiling hot smokie fat while biting into the natural casing.

That’s my two-cents for this Friday.  Happy weekend!

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*** Macaron photo by Keri Bevins ***