What I’m Drinking And Eating Tonight
Sorry I’ve been so lax about this. As you can imagine, it’s not like I’ve stopped eating and drinking; heck, in fact it’s more like I’ve been eating and drinking too much to post!
Tonight’s first wine is a nice inexpensive Malbec from Argentina
The Diseño is really quite smooth and full-bodied, and for only about $10 is a heck of a buy.
Anyhoo, back to the grub. what i’ve decided to make tonight is chicken breasts stuffed with prosciutto and other yummies. So the first thing to do is to toast the chopped walnuts (1/2 a cup or so) under the broiler
next you take 4 oz. of prosciutto and chop it up
put it in a mixing bowl with the walnuts, some oregano, 1 tblsp of olive oil, some fresh pepper
what’s this!
finely grate the tasty yellow skin of one lemon into the mixture
und mix thoroughly
damn! what happened to the wine!
take three medium sized Pamelas*
and carefully slice a pocket into each
stuff each pocket full of the prosciutto/lemon/walnut mixture and set aside for a moment.
chop up three shallots and place them in a large sauté pan with around 2 tablespoons of olive oil. Get the shallots a sizzlin’ for a few minutes and then add the stuffed Pamelas
let them cook for 4 or so minutes and then flip to brown the other side. Remember, this is chicken, so ‘rare’ just don’t cut it.
damn, i’m thirsty. what’s this…
nice and ruby red, the carmenere is a tasty, cigar-flavored grape, and at only $10 this is a keeper!
carmenere on the left, malbec on the right
now that we’ve got that crisis managed, once both sides of the buzzard are nicely browned add about a cup of chicken stock to the pan
and bring to a boil, then cover and reduce the heat so that it is simmering and let it cook for a total of another 40-45 minutes.
when there’s about 25 minutes left bring 2 cups of chicken stock to boil in a covered pot. add 1 cup of rice that you’ve seasoned with 3 teaspoons of tarragon
and 2 tablespoons of butter
and cover and let that simmer for 20 or so minutes until it’s done.
When there’s about 10 minutes to go on the pamelas rinse the broccoli rabe and drain
sauté a goodly amount of garlic in say 2 tbls of olive oil for a minute or two
add the broccoli rabe and a few hearty shakes of dried red pepper
at this point the pamelas should be basically done so remove them from the pan
and put them on a plate and keep them warm in the oven at 250ºF or so.
grate another whole lemon rind into the pan juicies
oh yeah
add a tbls or so of sugar
and bring to a boil, as you want to reduce it quickly down to a thickened sauce. give the rabe a quick check
and splash some red wine vinegar on it and toss and turn off the heat.
The sauce should now be ready
so remove the chicken from the warming tray, top it with some of the sauce and serve with the tarragon rice and broccoli rabe and enjoy!
*chicken breasts. It’s a long story…
Swill Food and Grog | Mr. Bingley | 
March 25, 2008 10:31 pm
Subscribe
Looks good.
We stopped here for dinner. Tandoori mixed grill and lamb tikka masala. Tres magnifique.
Me, I just broiled a filet mignon for dinner. Guess I’m a basic dude.
I had a hotdog…man I wish I had time/money to cook like Bingley
Well, if you weren’t stuffing your face with Peeps…
I should not be reading this at 9:45 a.m. That trail mix bar I had in traffic isn’t cutting it.
You have no idea how excited I am that this is almost dairy-free–I’m gonna have to try this. (And my new place is one traffic light from the booze store. . . gonna have to get to know it better.)
You are so coming to our house for one of these installments. We have nice pans and spatulas and everything, honest!
But Peeps R Gud
Wunder, nothing there is really that expensive or unusual. It does take some time to schlop it all together though.
Well, and you need a lot of booze.
I was more impressed that you were man enough to show off your little pink cell phone there.
Hahahaha! That’s actually Daughter’s; mine is the Crackberry next to it…
Really.
Dear Friend,
I full trust on your cooking skills, otherwise I would guess you are using the photoshop to mprove the looking of these beautifull and surely tastefull meals. I have to confess that you have improved a lot ur kitchen knowledge, once i remember last time whem I visited yours, you served just white rice/blackbeans, and frite egg.
Congratulions for sucess and I am sure that Family is enjoying a lot
abracos
Fred
And next time you will get some McDonalds!
Photoshop! You son of a….