craving

Sautéed  Chicken Thighs

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Sautéed  Chicken Thighs

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Sometimes when I think long enough about a certain dish, I can hardly wait to have it in front of me and to dig in.
Many times, my craving is so strong that I just want to have that particular item, with no “distraction” from side dishes, sauce or condiments. Such was the case with these chicken thighs, which madam and I nearly finished in one sitting.
Aaahhhh, gluttony………….  😦 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Chicken  on  ChefsOpinion
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season chicken with sriracha, granulated garlic, dried oregano, soy sauce and kosher salt for at least 6 hours, better yet, overnight

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pat the chicken dry, saute in peanut oil on both sides until golden and crisp (about 12 minutes on each side, depending on the size of the thighs); the temperature on the bone, at the thickest part of the meat should reach 162 F; remove from pan to absorbent paper, the carry-over heat will take the chicken to a safe and juicy 165F (any more and the chicken will be dry) !!!!!

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almost……….

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Sautéed  Chicken Thighs

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Sautéed  Chicken Thighs

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Escargots A La Bourguignonne (Snails In Garlic-Herb Butter In The Style Of The Bourguignon)

Escargots A La Bourguignonne (Snails In Garlic-Herb Butter In The Style Of The Bourguignon)

Remembering  the “Good Old Times”, when I went to Germany I was looking forward to enjoy escargot as often as possible, since in the not so distant past, escargot was one of the dishes which one could find on the dinner menu of most restaurants, usually prepared “A La Bourguignonne” and served in their own shells, but also frequently as soup or in puff pastry.
I was disappointed to find that escargots have mostly gone the way of so many other delicacies ( Tortue “Lady Curzon,  Foie Gras, Duck a la PresseTurtle Steaks, Turtle Stews, Abalone Meunière,  Sole Véronique,  Crab Louie,  Trout Almondine,  Canard à l’Orange, just to mention a few…….
I did manage to find snails on two occasions on the menu, but sadly, both were but a shameful rendition of the once glorious dish (One was escargots a la Bourguignonne, which were burned on top and completely tasteless, the other was escargots in puff pastry, which was served in a soggy puff pastry shell, bound with a tasteless white sauce, deprived of even the slightest bit of the de rigueur Pernod, which is supposed to grace the sauce of escargots in cream.
So, as usual, in order to satisfy my craving, I had to prepare it myself at home. In the past, I have tried to find escargots in the grocery stores around here and sometimes scored, but in the past few years I was not able to find them anywhere anymore 😦 . Thank you Lord for the internet 🙂 . I ordered one dozen cans, which arrived a few days later and made me a happy man indeed.
Here now is the first version of Escargot I prepared…….
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Bon Appétit !   Life is Good !
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Escargots A La Bourguignonne (Snails In Garlic-Herb Butter In The Style Of The Bourguignon)

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Escargots A La Bourguignonne (Snails In Garlic-Herb Butter In The Style Of The Bourguignon)

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Escargots A La Bourguignonne (Snails In Garlic-Herb Butter In The Style Of The Bourguignon)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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