Chicken Breast Saute – basic recipe

Posted on August 15, 2011 by SlowDownAndCook with Meals not So Fast

This is a fundamental recipe from which you can build an infinite number of chicken breast dishes. I do not pound the breasts- I cut them into two even (as even as possible- they never are), flat breast fillets, and I cut away the tenderloin as a separate piece.

  • Rinse, dry, salt and pepper the pieces- add Herb du Provence
  • Heat, in a large skillet, equal amounts of olive oil and butter
  • Dredge the chicken pieces in flour- shake off the excess
  • Cook, in the hot oil, for four (4) minutes a side

put aside in a warm over- or just cover them, finish a pan sauce, and eat.2012-07-15_20-59-08_103

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Simple, really good Ribeye

Posted on August 15, 2011 by SlowDownAndCook with Meals not So Fast

Easy. Invert the standard: instead of browning and then slow cooking, slow cook, and then brown.

  • Prep a 1 lb Ribeye (rinse, pat dry, salt and pepper)
  • 20 mins in the oven at 375°f;
  • 4 mins a side in a ridged cast iron pan, very hot

That’s it. Let it sit for a few, and eat.

Posted in Beef | 1 Comment

Weekend’s food

Posted on August 15, 2011 by SlowDownAndCook with Meals not So Fast

Had a very successful experiment this weekend- enchiladas.

We had half a roasted chicken left over, and looked at  a few recipes, and came up with a damn good, easy to repeat, healthy meal. It’s a simple tomato sauce base (after onion, garlic), with cumin, coriander, chili powder, a little sugar- a marzano tomato from the garden, a diced jalepeno, and some heat; we heated the chicken in the sauce, strained the chicken back out, and dipped the tortilla as we stuffed and rolled. Was fantastic.

Ate soup at Sam’s Chowder House in HMB on Saturday- they have a fantastic clam chowder; a bowl is a meal. BTW: they have a web-cam on the beach, for an immediate weather check: http://www.samschowderhouse.com/about-sams/samcam.html (thanks Dorothy).

To Sundays, leftovers, and a decent glass of wine…

DB

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Stocks

Posted on July 29, 2011 by SlowDownAndCook with Meals not So Fast

I make four kinds of stock: Chicken, Beef, a hybrid of both, and occasionally a vegetable stock.  Using home-made stock makes everything it touches better.  Making stock is absolutely simple, and easy to store. We freeze pre-measured amounts (though, there is some lossage, so you have to re-measure and adjust if your dish begs for accuracy).

A cool tip is to freeze a couple of ice-cube trays with stocks, and then store them in cubes in the freezer; each cube is about 2 tablespoons, and 4 tablespoons is a quarter cup. They are great to throw in a pan for re-heating a risotto.

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