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July 9, 2005
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!
:-)
Posted by YatPundit at July 9, 2005 10:16 PM
Comments
Oh boy - this all sounds really good. I'm going to have try some of the food you wrote about this time for my family this weekend.
Thanks for sharing.
Posted by: Tall_Driver at July 10, 2005 11:06 AM
And the best part is that if the hurrican misses, you still have a great meal--New Orleans food never goes to waste.
Signed,
A Northshore boy transplanted to south Florida, ont he other side of this latest hurricane,
Incertus
Posted by: Incertus at July 11, 2005 5:39 PM
well, at least you're on the other side of it rather than in it!
Posted by: YatPundit at July 11, 2005 6:27 PM
>..."chicken tenders," which are chicken breasts sliced up....<<<
They might look like it, but they are actually their own muscle group on poultry along either side of the keel (breastbone). You can find them on turkeys, too.
HEY! Two years of graduate school came in handy after all!
Posted by: Ugluks Flea at July 11, 2005 7:43 PM
My kids love "Chicken Tenders Florentine"
Sautee in a little butter or oil
2-3 lbs chicken tenders
When lightly browned, add
8 OZ sliced muchrooms,
1/2 tsp. dill
1 tsp poultry spice
2 cloves garlic chopped
dash Tabasco
and cook for 2-3 mins.
add 2cups white wine (or chicken broth)
reduce heat to low, and cook (15-20 mins) until wine is almost reduced, stirring occasionally. Raise heat to medium and add
1 8-10 OZ bag baby spinach
and cook until spinach is wilted. Serve with rice(my son will use soy sauce, but you don't have to....)
Posted by: Mr. Bill at July 12, 2005 8:59 AM