The fundraising team at work put on a great event, so I thanked them with a barbecue lunch. Pork tenderloin, tri-tip and turkey breast on the RecTeq.
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I've been doing a lot of boldly flavored dishes lately, so I wanted to do some a little more delicate. I settled on Chicken Florentine, and roughly followed this recipe: https://www.saltandlavender.com/crea...en-florentine/
It's very straightforward, few ingredients, and if you're faster than I am, probably can get done start-to-finish in 45 minutes.
Start of seasoning up some chicken. I used boneless, skinless thighs and just straight salt, pepper, garlic, and a dredge of flour.
Then pan fry them in butter & oil until golden. Took me about twelve minutes. My heat was on medium; I probably could have had it a little higher.
Remove the chicken, add in another pat of butter and fry some garlic (I used 5 cloves because garlic) until it becomes fragrant. Then deglaze the pan with 1/2 cup of wine (I used sauvignon blanc; love those little Sutter Home bottles for cooking). Add in 1/4 cup of chicken stock and about 1/4 tsp of Italian seasonings. Let it reduce by about half. (Medium heat....we don't want to burn the garlic.)
Add in an entire cup of heavy cream and let that bubble for two minutes, then add two large handfuls of baby spinach, followed by replacing the chicken to the pan.
Monitor the chicken with an instant read thermometer (which you of course have because you are reading this and it is the year 2026, right?) and the dish is done when it gets to your desired temperature (175 F for me).
Plate up. I used garlic mashed potatoes.
This was good. (I mean, it's a garlic-wine-cream sauce.) Delicate subtle flavors. Still, there was something missing. As I finished eating mine, I suddenly realized what I forgot (and it is in the recipe). At the end of cooking, you are to hit it with a copious amount of freshly graded parmesan cheese. That is what I needed to do! The dish was missing that parm "bite" to balance out the creaminess of the, well, cream sauce.
Overall, a great relatively quick weeknight meal and a nice change of pace for me.
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Raspberry chipotle ribs with MMD slathered with some honey and butter for daughter’s 16th birthday. Chef JP https://chefjeanpierre.com/recipes/osso-buco/ with radiodome21’s meat for wife who doesn’t like pork. All delicious.
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Philli cheesesteak on the Blackstone…that’s what is for dinner.
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Chicken thighs tonight. Meat Church Gospel rub, then on the RecTeq to smoke. Add Kinder's Hickory Brown Sugar sauce, then charred at 500 degrees.
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Chicken Chile Verde and Corn Casserole. Horrible pics….
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Great pics so far this month folks! Keep it up!Comment
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A little afternoon snack: crawfish etouffee boudin from a local maker known as The Boudin Man. Cooked on the SnS kettle with some cherry and hickory.
It has a pretty good spicy kick and good crawfish flavor. Now I'm wondering how a version using Paul Prudhomme's dark roux etouffee would taste? Wish i had some of CandySueQ 's sourdough crackers to go with this!
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Well last night we had our monthly dinner for our group of unhoused folks and I had the main course duty. I wanted to do something different, something they don't get very often. So I got a whole strip loin primal from Costco, sliced into 2" thick steaks, trim all the fat off and cooked on the PK 360. Since we usually have about 12 to 15 guests, I had extra steaks that I didn't cook.
Dry brined with Blanco overnight in the fridge, next day rubbed them down with "W" sauce and seasoned with Hardcore Carnivore Black. Cooked at 275 with a chunk of Red Oak until 125 IT, then seared on the flat side of the Grill Grates.
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Finally got back to the grill for some chicken, purple potatoes on a beautiful backyard Saturday!
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