huhn | ChefsOpinion

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Sometimes, in our quest to make evermore beautiful, innovative, stunning, different food, we forget that a simple sandwich, if done well, can give enormous culinary satisfaction if it hit’s the right spot at the right time.
This afternoon was the right time for me to just have a sandwich, a cold beer and a good movie 🙂
The sandwich was a scrumptious Chicken Sandwich, the brewskies were Negra Modelo’s and the movie was Reservoir Dogs.

Bon Appetit ! Life is Good !
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Click here for Garam Masala recipe
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Chicken Sandwich On A Pretzel Roll

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Preparation :
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score the top of a skinless chicken breast crosswise, season with cayenne pepper, kosher salt, granulated garlic and garam masala, saute in butter until just done, remove to catting board, let rest for 5 minutes

score the top of a skinless chicken breast across, season with cayenne pepper, kosher salt, granulated garlic and garam masala, saute in butter until just done, remove to cutting board, let rest for 5 minutes

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cut 2 bretzel rolls in half, reserve 2 top parts, top with romaine leaf and garlic aioli

cut 2 bretzel rolls in half, reserve 2 top parts, top bottom parts with romaine leaf and garlic aioli

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top with marinated red peppers

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top with cucumbers, sprinkle liberally with kosher salt and cayenne pepper

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top with marinated red peppers

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top with garlic aioli

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slice chicken breast in thick slices

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top with garlic aioli ( notice how juicy the chicken breast is ! )

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Chicken Sandwich On A Pretzel Roll

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Chicken Sandwich On A Pretzel Roll

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Chicken Sandwich On A Pretzel Roll

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In the late sixties and early seventies, this presentation of salpicon was at the forefront of culinary extravagance in Europe. Not because of the use of the salpicon, but because of the pineapple.
At that time,while everybody (most everybody) in Europe was familiar with canned pineapples, few had eaten a fresh one, simply because it was prohibitively expensive to fly in fresh fruit from the tropics or anywhere else for that matter. I remember having my first California strawberry outside of Germany’s strawberry season when I was 15 years old. We had a lot of food imports at the time, but most was carried in by truck or boat from other European countries and therefore more affordable. Even today, you will still find this pineapple presentation in many countries that cater to the less wealthy tourist’s. Often the chicken is replaced with seafood for an even more “exotic” dish.
So, many of my readers will probably enjoy this presentation for two different reasons:
One, because it is so old-fashioned that you don’t see it anymore,
or two, because they will remember it from “the old times”.
Either way, enjoy !

P.S.
Even without the pineapple presentation, who does not enjoy a chicken, veal or seafood salpicon once in a while? 🙂

Bon Appetit ! Life is Good !
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Click here for Chicken Velouté recipe
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Gratinated Chicken Salpicon In Pineapple With Rice

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Gratinated Chicken Salpicon In Pineapple With Rice

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Preparation:
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soak triple washed long grain rice in cold water for one hour, drain , cook in salted boiling water until almost cooked, about 3 minutes, drain

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cover airtight and let steam another five minutes, fluff with fork

cover airtight and let steam for another five minutes, fluff with fork

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meanwhile, season chicken with salt and cayenne pepper, saute in garlic butter until half-cooked, add chicken veloute, bring to a simmer, remove from heat, check/adjust seasoning

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fill hollowed half pineapple with salpicon

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sprinkle with panko bread crumbs and finely grated parmesan

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bake until golden

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Gratinated Chicken Salpicon In Pineapple With Rice

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Gratinated Chicken Salpicon In Pineapple

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to serve rice, sprinkle with chili flakes and black sesame seeds

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Gratinated Chicken Salpicon In Pineapple With Rice

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Gratinated Chicken Salpicon In Pineapple With Rice

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Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page. Thank you 🙂
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