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Posts Tagged ‘polenta’

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So I have this reader who might be the most enthusiastic guy ever, owing at least partially to the fact that his company makes really good hot sauce for a living. I’m sure this factors in. It would for me.

Johnnie Walker’s company is Two Mile Creek (twomilecreekspecialtyfoods.com), out of Colorado. They crank out some of the more creative jellies and jams that I’ve tasted, and moreover don’t have anything weird in them. When I wrote about a gluten-free sourdough recently and thought to smush TMC’s habanero jelly and fresh goat cheese between it, I posted a pretty pic. I ate this sandwich last winter on a day when my heat was flaking out, and it warmed me from the toes up.

The below recipe was gifted to me by Johnnie for my cooking project this year. It features the habanero jelly (properly called ‘Habanero Hot Pepper Jelly made with whiskey-infused apricots’, like you needed any extra incentive to try it), and makes a very simple and satisfying weeknight dinner.

What I did differently:

-Used plain yogurt instead of whipping cream (Have to watch my cholesterol. Boo and bummer, but it was great just the same).

-Used some of the tomato sauce I made from last summer’s crop.

-Left out the wine and served it straight up with no pasta/rice/polenta, but I am sure it would be lovely to add any or all.

-Added twice the amount of hot jelly 😉 Wildly yummy.

TMC Chicken POMOrado with Habanero

4  boneless, skinless chicken breasts

Salt and freshly ground pepper

3 Tbsp olive oil

1-2 Tbsp TMC habanero jelly

1  onion, finely chopped

3  cloves of garlic, minced

1  tsp dried oregano

1  14.5 oz. can of diced tomatoes

1/3 c heavy whipping cream

¼ c chopped fresh basil or 1 tsp Italian seasoning

2  big dashes of your favorite white wine like Pinot Grigio (optional)

4  servings of your favorite pasta or rice or polenta

Pat the chicken dry with a paper towel and season with the salt and pepper. Heat one tbsp of the oil in a heavy-bottomed skillet over medium high heat. Cook the chicken until golden brown, about 2-3 minutes per side. Transfer to a plate.

Heat the remaining oil in the pan and when it shimmers, add in the onion. Cook until the onion is soft and clear. Add the jelly and the garlic and oregano. Cook until the aromatics are in the air and in your nose, about 1 minute. Stir in the tomatoes and the cream. Add three dashes of salt and bring to a boil. Return the chicken to the skillet and add any juices that have accumulated. Simmer this covered until chicken is firm to the touch and cooked through, about 10 minutes.

Transfer chicken to a plate and cover with foil. Simmer the sauce, uncovered, until it thickens, about 5 minutes. Add the basil or the Italian seasoning and the white wine. Simmer for 2-3 more minutes. Season with more salt if needed. Pour the sauce over the chicken and serve over the carb of your choice.

Yield: 4 servings

Thanks, Johnnie!

 

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Bittersweet and snow.

This time of year we’re saddled with a lot of cold, at least in New Jersey. And by February we’re hurling colorful expletives at the clouds, the snow, the evil godawful groundhog, the weather channel right down to the mail clerk, and Lowe’s for being out of ice scrapers during the first week of February.*

But the dauntless Pollyanna in me is here this week** to grin a freckled, wide-eyed, mildly irritating ‘Bash on, regardless,’ and caption us through her winter so far. Make with the packed pbj and let’s warm up.

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I shot the ingredients of the Limoncello I concocted for my Christmas presents. Neat how I got the lemon peel to curl just so, isn’t it? It only took seven tries!

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Done deal. Full of lemon peel that’s been steeped in sugar and a bunch of vodka. Served icy cold.

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My friend Doug made this awesome awesome shrimp stew that we ate over polenta.

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This chicken pot pie got me through theatre tech week, when I drove an hour door to door and braved Route 287 twice every day for a week. Once I got stuck behind a lady doing 40mph in a 65 zone. /Segue/ Mmm. Chicken pot pie with little tiny pearl onions. Mmmmmm.

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Champagne flutes in our show. Really convincing plastic, which is good, because they played in a 65-seat house. Filled nightly with chilled ‘Champagne’ (sparkling white grape juice) served out of an ice bucket.

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This is kheer, a lovely Indian dessert. It’s served chilled and tastes a lot like rice pudding, but it’s not as thick.

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Deep-dish brown sugar pumpkin pie made with a layer of fruit jam at the base.

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Hello world.
Two Mile Creek Specialty Foods and Johnnie Walker are the benefactors of that jam. Thanks for the 2 berry cherry!

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Cornbread with oodles of butter.

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Icy drop on a wild rose branch.

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The Champagne bottle I painted for the show. The script calls for Perrier Jouet, and in 1969, the year in which the scene takes place, the company put out a beautiful, iconic floral label. Painting on glass is a trick. You end up feeling like you’re hydroplaning.

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The author, with Devil Dog cupcakes (devil’s food cake topped with meringue) that I made for the cast party last night, plus my trusty weapon of destruction. Pollyanna needed to blow off a lil steam. And the meringue toasted up nicely 🙂

*Really, Lowe’s? Really?

**She was off on a choir retreat or something last week. Either way, she was very not here.

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November sky. With all due respect to Guns N’ Roses, it ain’t always raining.

Fall in New Jersey means bright leaves, a chill in the air, and the heat going on for the first time in months. In particular houses, say, just over the border into Deal, it means the snarfing of certain foods. Here, an assortment, with a couple of extra pictures just for pretty pretty.

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Homemade marzipan ghosties and minions.

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Bosc pear in repose.

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Polenta with my homemade organic tomato sauce full of rosemary, capers, onions and hot Italian sausage. I ate this instead of birthday cake last month.

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Someone’s—not sure if human or beast—orchard snack.

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Homemade walnut butter plus fresh figs caramelized in honey, squooshed between a whole wheat wrap from Trader Joe’s. Kind of a luxurious breakfast…

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.. perhaps topped only by this breakfast, a deep-dish, black-bottom pumpkin pie. I polished this puppy off in the space of three days.

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….or this one, a rum raisin apple pie. My sister found the recipe someplace. Killer.

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And a remnant of last fall, the candle I lit when my power was out during Superstorm Sandy. I was freezing and spooked, but somehow still saw the beauty in this. I’m grateful.

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