Prepare for Compliments and Praise--Part Two

In my first post under the above heading, I blogged about a sage-cream sauce and provided an Ina Gartin technique for roasting chicken breasts that I really like. I would like for you now to see what I do with the extra roasted chicken breasts. And, it is an easy way to go for a gourmet main course, of course!


Chicken and Mushroom Marsala
Adapted and revised from Smitten Kitchen and Gourmet, June 1995

For the sauce:
1 Tablespoon olive oil
2 Tablespoons unsalted butter, (one is reserved for finishing the sauce)
1 onion, sliced thin
3/4 pounds mushrooms, sliced medium
1/2 cup Marsala
1 cup chicken broth
2 Tablespoons minced fresh parsley

In a large skillet, heat the oil and butter and sauté onion and mushrooms, stirring occasionally, until the liquid the mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and simmer until you have a little over 1/2 cup. Add your pre-roasted chicken with any juices that have accumulated and simmer, turning chicken once, until chicken is warmed through . Transfer chicken with tongs to a platter. Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in the remaining tablespoon of butter and adjust seasoning if needed. Spoon mushroom sauce over and around the chicken breasts and sprinkle with parsley.




Read more!

Have a look at what was cooking: Crock Pot Hirino Psito, Slow-Roasted Pork

while I was outside looking at my plants adorned in their sexiest, showiest, come hither-iest, please polinate me best--aka flowers. It just sounds better the first way, don't you think? Let me show you what I am talking about, but first, let me do homage to Cat Cora and A year of Crockpotting. They both did their showiest, come hither-iest, please make me recipe that I want to tell you about. It was so good all I can say is Wow! And of course, thank you! And Uh, Uh-- Let's Eat!

Crock Pot Hirino Psito, Slow Roasted Pork
Adapted from ayearofcrockpotting, Cat Cora, and ABC's website
3-4 pound boneless pork butt or shoulder (I used pork butt)
10 whole garlic cloves
3 bay leaves
1 teaspoon sage
1 teaspoon rosemary
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 tablespoon gluten free Worcestershire sauce
1 tablespoon brown sugar
1/4 cup dijon mustard
1/4 cup honey
1/2 cup dried cranberries
1 cup beer (I used Amber Bock)

The Directions.

Use a 6 quart slow cooker. Put the meat into your crockpot, and pour on dry spices, and brown sugar. Flip the meat over a few times in the stoneware so the spices are kind of stuck to all sides. Peel garlic cloves and add whole. Add Worcestershire sauce, mustard, honey, and cranberries. Top with bay leaves. Pour in the beer.

Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork. I cooked on low for 12 hours. Serve over rice or pasta, or on your favorite sandwich rolls.

Verdict: I will make again, but first, I will make the oven roasted CC (Cat Cora) version, compare and report to you. I have the shoulder rubbed already and in the fridge. I made the Alma's Fruited Mustard also and it is in the fridge. Roasting takes place tomorrow.

Now, let me show you what my plants have been up to! Pistils and Stamens, pretty sexy, no?















Read more!