Mama Ellen's

A place for thoughts and ideas on everything from family to fois gras.

Friday, January 07, 2005

On the Menu.....

Since I like to cook and talk about the creations I decided to create a special spot "On the menu" to write on this topic. The last two meals mentioned were Grilled Rosemary chicken kebobs served with prosciutto and caramelized onions and Frisee with goat cheese red potato salad, tarragon, chives, and prosciutto. So here it goes.

The rosemary honey chicken kebobs were a total off the cuff idea. We had chicken and a rosemary tree in need of pruning. If you have read my previous post you already know that I only approximate the measurements of the ingredients. Spending 10 years in the culinary world can do that to a person.

First, I trimmed 4 long thick rosemary sprigs and removed all except the top tuft of needles. These will be the skewers for the kebobs. I added about half of the removed needles to the marinade. The marinade contained about 1 cup honey and 2 tbs water, micro-waved for about one minute to warm and thin. While the marinade cooled, I cut the split chicken breasts (Cub frequently has them on sale) in half lengthwise. Then the chicken went into the marinade for about 3o minutes. After the marinade time was over, 2 pieces of chicken (one breast) was woven on the skewer. They were then cooked with a little safflower oil over a medium low heat until done. I served it with a piece of prosciutto, lightly fried in safflower oil and sliced caramelized red onion.

While the chicken was marinading, I prepped the salad. First put 2-3 b-size red potatoes on to boil. Cook until fork tender. Cool. Plate some frisee and top with some fresh chives and tarragon to taste. Also mix some chives and tarragon with approx. 4 oz of goat cheese. Salt and pepper to taste. If the cheese seems too dense add a little milk (skim works well) or a little oil(safflower or olive). Slice the potatoes in halves or quarters and place on top of the frisee. Add a dollop of goat cheese. Sprinkle with additional tarragon, chives, and chopped prosciutto (fresh or lightly fried). Drizzle with evoo(extra virgin olive oil) a balsamic vinegar. Salt and cracked pepper to taste. Salad substitutions: Watercress or arugula for frisee, Green onions for chives, and bacon (even Bacos) for the prosciutto.


3 Comments:

At January 8, 2005 at 11:16 AM, Blogger Margaret said...

Ellen, Where do you get halfway decent frisee this time of year?

 
At January 8, 2005 at 7:09 PM, Blogger Ellen said...

Margaret, If I'm lucky it is in the bulk greens at Byerlys. Otherwise(and such was this case) I purchase a container of baby salad greens and pick through it. Neither one is as good as fresh from the garden but it's as close as I can get.

 
At January 10, 2005 at 11:55 AM, Anonymous Anonymous said...

Sounds good. I'll look forward to more "On the Menu" entries.

Scott
http://scotthutcheson.typepad.com

 

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