hurricane dinner...

one of the things New Orleanians try to do before a hurricane hits is to cook up food in the 'fridge and freezer prior to a hurricane hitting. That way, if the household loses power during/after the storm, a lot of good food won't go to waste.

So, that was the theme tonight. Zuppardo's grocery sells fresh "chicken tenders," which are chicken breasts sliced up. They were on sale the other day, so i bought a pack. Rather than freezing them, I cooked them up. Checking the freezer, I had a pack of Pepperidge Farm puff pastry sheets in there. The original plan for tonight was to make a seafood pasta with some fresh scallops, but it got a bit fancier quickly.

OK, chicken, puff pastry, scallops. Further raiding of the 'fridge yielded a half-pint container of whipping cream, sliced mushrooms, half a green pepper, a medium onion, and a couple of green onions. I had some frozen chicken stock I pulled out as well.

I dusted the chicken tenders with creole seasoning and browned them in olive oil. I use extra Vigo extra virgin olive oil for cooking. I take a wine bottle, load it up with some rosemary and tarragon, then add the olive oil. That's the oil I used tonight. Setting aside the chicken, I added a bit more fresh oil and sauteed the scallops for about five minutes. Scooping them into a bowl, I deglazed the pan with some white wine (an inexpensive sauvignon blanc).

Now, for the sauce: half a medium onion, half a green bell pepper, two green onions, all chopped fine. Saute for five minutes or so i olive oil. When the onion is clear, add about three tbsp of flour to thicken. Added a cup of chicken stock, 1/4 cup or so of white wine, then the cup of whipping cream. Fire on the burner is fairly hot, medium, so this is still pretty thick. Adding back the scallops and the liquid thins out the sauce a bit, then add the 'shrooms, and remove from heat.

On to the chicken--i made four pastry-wrapped sets by putting two chicken tenders on a pastry sheet, cutting it down, and matching with a similar-sized piece, pouring on some a bit of the sauce. Baking the pastry will cook off most of the sauce, leaving the onions and such in with the chicken. Brown the chicken/pastry for about 20 minutes until it's nicely brown. Generously scoop the sauce over the chicken, serve with crunchy New Orleans french bread, and pour the wine!

:-)