Sun-dried tomato

Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

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First of all – calm down, don’t be scared, hold your horses, don’t panic !
Despite their vicious name, “cherry bomb peppers” (sometimes just called “cherry peppers”), are not very hot at all, registering at just 2500 to 5000 Scoville heat units (SHU). (Think jalapeno). They can be red, yellow or green and, depending on the pickling marinade, the original heat-level is sometimes brought down to a mild, tasteful flavor which adds a welcome light kick (the kick of a lady, not the kick of a mule) to some otherwise overly sweet and/or mild dishes, without burning your mouth to a crisp.
And of course, as I have mentioned many times, pls adjust the recipe according to the preference of the folks you serve your food to, so if you do not enjoy chilies, just omit them 🙂
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Bon Appétit ! Life is Good !
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Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: mix 1 cup hoisin sauce, 1 tblsp honey, 1 tblsp Thai chili sauce, 1/ cup soy sauce and 1 tsp garlic paste, incise 8 ea chicken parts of your choice (Leg, Drumstick, Breast) with 4 cuts on ea side, brush with the marinade, place on a wire rack over a baking pan with 1/2 qt water added, roast at 375F until meat is halway cooked, turn ea piece, brush again generously and finish cooking until the core temperature reaches 160F, remove from heat, let rest for 5 minutes before serving

: hungry yet ?……..

: while the chicken rests, de-grease, strain and reduce the stock from the bottom of the baking sheet to 1/2 cup, mix with freshly cooked sun-dried- tomato pasta

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

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“Canned” Dinner

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I am a big fan of the notion that all food should be as fresh as possible and whenever it is practical, I try to go into that direction. But, alas, sometimes it is just NOT practical. I got home late today, Bella needed her walk right away and by the time I walked her and fed her, it was already 7.00pm. I get up at around 4.00am on weekday’s, so I was pretty beat by 7.00pm. Dinner had to be fast and furious.
Here is what I found in the cup board :
Canned tuna, canned artichokes, canned sun dried tomatoes, mascarpone, dried lasagna pasta, butter, heavy cream, roasted garlick paste and chives. Add some salt and cayenne pepper and pronto, perfect dinner in ten minutes. 🙂

Bon Appetit ! Life is Good !
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canned dinner

mise en place

saute garlic and tomatoes in butter, add cooked pasta, cream, artichokes, tuna and seasoning.

simmer one minute, add mascarpone and chives, check/adjust seasoning

to serve, sprinkle with more chives and grated pecorino romano

canned dinner

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Paillard Of Chicken With Broccoli Rabe, Peppers & Sun Dried Tomatoes

Here is Tuesday’s no-fuss, quick, easy, tasty dinner.
Many a moron (unfortunately, there is a never-ending supply of those) will say chicken breast is dry, tasteless and boring. (Yes, if you don’t know what you are doing).
But, put some love and knowledge into your food and everything can be made enjoyable, even a simple chicken breast 🙂
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Bon Appetit ! Life is Good !
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Paillard Of Chicken With Broccoli Rabe, Peppers & Sun Dried Tomatoes

: Paillard Of Chicken With Broccoli Rabe, Peppers & Sun Dried Tomatoes

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Ingredient’s :

Chicken breast, pounded thin between two oiled sheets of plastic film
Broccoli rabe, blanched
Sun dried tomatoes, finely julienned
Red bell pepper, finely julienned
Onion, finely julienned
Dijon mustard,
Cayenne pepper,
Corn meal,
Corn starch,
Garlic paste,
Butter,

Method :

Mix cornmeal cornstarch, salt and pepper. Season chicken with mustard, dredge paillard in mixture, shake of excess and saute in butter until golden brown and medium well (the carry-over heat will take it to a safe 165F). Remove chicken to a warm serving plate. Saute onions, peppers, tomatoes and garlic until fragrant, add broccoli rabe, season with salt and pepper and saute until heated. Add to the chicken, dig in and enjoy 🙂
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