Tag Archives: herb

crispy, juicy and HOT!!!

Sunday suppers seem to creep upon us quicker than ever, almost as quick as summer has passed by…
Tonight, an incredible classic dish needed to make an appearance on our table… classic fried chicken! This dish was a do-ahead however.
After breaking down the chicken into manageable pieces, they were brined overnight. Today they were dipped into a buttermilk concoction and then dusted in a flavorful, spicy flour mixture.
Cooked in a fragrant herb and garlic infused oil, these previously boring beauties turned into sultry goddesses.
Once golden and crisp [and of course cooked through], a tower of divine luxury was built on a plate then decorated and spritzed with wedges of lemon.
Each crunchy bite brought back memories of childhood when my mother would spend hours in the kitchen preparing the ultimate and perhaps most intoxicating fried chicken… she taught me well!

at a low simmer…
-R

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this dish was ‘saucy’ like me…

So today I pondered what would be a good dish to prepare for dinner. After looking through the freezer, the decision was easy… Shrimp Francaise!
To prepare the shrimp, I dredged them in flour, gave them a spank and then dipped them into some egg. Into a hot pan with melted butter they went to cook up. Once browned on each side, in went the juice of two lemons and white wine to thicken everything up and get saucy with those shrimps! To put the finishing touches on this meal, I topped everything off with some crushed red pepper, julienned lemon rind and fresh minced parsley…
All that was left to do was eat… and that is just what we did! Citrusy, herby, spicy, slightly buttery and a hint of crispness from the wine… it was like a night out at our favorite Italian restaurant minus the drive!

at a low simmer…
-R

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pazzo for pasta…

So tonight I made a spicy pasta sauce chock full of goodness! I started by rendering some pancetta, then added in homemade tomato sauce with a healthy ‘pinch’ of crushed red pepper. After simmering for a bit, I added one of my super secret elements… a touch of aged balsamic vinegar [I know who knew] to add some additional depth of flavor. That cooked for an additional twenty minutes to really thicken the sauce and bring all the flavors together.
While the sauce was coming down the home stretch, I boiled water to cook some perciatelli. Prepared till just al dente, the pasta was tossed and then swirled into the simmering sauce until completely coated! Freshly minced herbage for freshness and dinner was served…
Someone is the lucky recipient of leftovers for lunch!!

at a low simmer…
-R

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