Are you one of those people who only eats boneless chicken breast? I don’t understand you…but I do suggest this recipe:
- 2 boneless chicken breasts, cut them in half, put them between two sheets of plastic wrap and pound to 1/4 thickness
- season with salt and pepper, dredge in flour
- heat oil and 2 tablespoons of butter, brown the chicken on both sides, remove keep warm
- add 1/2 yellow onion, chopped to the skillet and saute until translucent
- add 3 cloves of garlic, chopped, and 6 scallions, chopped, saute for 1 minute then sprinkle with 1 teaspoon of flour and toss to combine
- deglaze the pan with 1/3ish cup of sherry and juice of 1 large lemon
- add the capers and add the chicken back (cook through about 4 minutes)
- garnish with parsley and lemon slices, I ate mine with some pasta.
So good, that I may actually make it again, the next time I am a little short on groceries.
I realize people do much more elaborate and difficult things on the grill… but brining, and then grilling with indirect heat, a whole pork loin is by far the most ambitious of my grilling projects to date; so I feel like the grillmaster and there is no one here to tell me otherwise! ha! :p
And I warn you. Do not make these grits! You will eat them, and eat them….and not be able to stop until you are quite sure you may explode. If you have a love of sweet corn. If you are one of those people who can’t get enough of anything carb’y. if you tend to go back for just one more spoonful… I will say it again. Do not make these grits because they are far too delicious. Here is how to make them.
- Grate a vidalia onion and cut the kernels off two ears of sweet corn.
- Cook the grated onion in some oil on the bottom of your pan until translucent, add corn and cook a few more minutes.
- Add 2 cups of whole milk and 2 cups of water and 1 tsp of salt. Bring to a boil and whisk in 1 cup of grits. (not quick cook! just plain old coarse-ground dried corn)
- Turn to low stir occasionally. The recipe said for 45 to 60 minutes but mine were thick and creamy and started browning on the bottom of the pan at about 30 minutes.
- In the meantime grate 3/4 cup of Parmigiano-Reggiano and chop 1 tablespoon each of chives and parsley.
- Once the grits are done add the cheese, 2 tablespoons of butter, the herbs and a couple handfuls of coarsely chopped spinach. Season to taste with salt and pepper.
- Try not to eat it all by yourself
I forgot to take a picture of the steak and now it is in my belly. I will not be posting a photo of my belly.
I did follow the directions of this recipe. All Alton’s very… specific… directions. It takes two pages you will need to buy the book to read it.
It was good; juicy and perfectly medium rare. I ate it with some Stilton blue cheese, olives and rye bread…Ooh and a Maibock (German Beer from Munich)
This is a very sad little blog post.