tag:blogger.com,1999:blog-23935428.post114221364524147610..comments2024-01-15T03:32:03.328-07:00Comments on Salsa Night: You put WHAT in the soup?Nickhttp://www.blogger.com/profile/16680099072195435304noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-23935428.post-1142306843021208572006-03-13T20:27:00.000-07:002006-03-13T20:27:00.000-07:00How to respond ... this post opens up several poss...How to respond ... this post opens up several possibilites. My first reaction is to point out that the concept of success/utter failure is relative, culinarily speaking. I know I've had several disasters (the pasta dish with a walnut/garlic pesto where I completely burnt the walnuts when trying to toast them and thought that it wasn't so bad and so I made it anyway and it really was inedible comes to mind) but I'd say 8 out of 10 are worth repeating. <BR/><BR/>Just last week I finally tried a combination experimental meal (several segments were new) and I really enjoyed it ... Nick, however, indicated the next day that he was eating the leftovers only because he was "really hungry" and I'd left him "precious little alternative." Hmm. My appreciation lies on several levels: I liked it because it was simple, fast, easy to keep the ingredients on hand for, and it tasted good. It wasn't like the meals I've had at the Tree Room out at Sundance (they're more in the realm of a completely satisfying sensual experience) but then again, we're talking about a weeknight dinner here. So, here's my recipe for an experimental meal worth repeating: Balsamic Glazed Chicken with Lemon Couscous<BR/><BR/>(I'm with Nick on exact quantities when it comes to meal preparation--they're flexible, as are the ingredients themselves....)<BR/><BR/>The Glaze:<BR/>Saute 1 med. onion, finely chopped, and several cloves minced garlic in olive oil. Add a bit of rosemary and a pinch of salt. When it's all nice and soft, add the following (mix it all together first): 1/2 C balsamic vinegar, 1/2 C broth, 1/2 C apple juice, and 1/4 C honey. Let is simmer until it is reduced by half and thickened up a bit. <BR/><BR/>The Chicken:<BR/>Meanwhile, take several chicken pieces (we used breasts and pounded them flat first) and rinse, pat dry, and season with salt and pepper. Heat up a frying pan to med. low and cook pieces in a spot of olive oil, about 5-6 min. per side (until done and a nice light brown crust has formed). Set aside on a plate covered by tented foil when they're done until the glaze is ready, then cook them for about 1 min. in the glaze (spoon glaze over them as they cook). Serve with some more of the glaze and onions piled on top.<BR/><BR/>The Lemon Couscous<BR/>Meanwhile (this should probably be first) make the couscous. Bring 2 C broth to a boil, add 1 C couscous, stir, cover, and remove from heat. Let sit about 15-20 min. (until liquid is absorbed). Meanwhile, chop fresh parsley if you have it on hand (if not, use dried) and zest and squeeze a lemon if you have one on hand (if not, use about 1/4 C bottled lemon juice). When the couscous is done stir in parsley and lemon stuff. Serve on the side of the chicken. <BR/><BR/>The Salad/Veggie<BR/>You're on your own here ... :) <BR/><BR/>The whole thing only took about half an hour. And it was different. It'll reappear. I've got to stop talking. I love talking about food. It's almost as good as eating. <BR/><BR/>Moral of this meal: Experiment upon the bird, and ye shall be filled.JennyWhttps://www.blogger.com/profile/02535209437895615609noreply@blogger.com