Johnny West
Well-known member
Tonight was leftovers. I had four razor clams left so sliced, then steamed for about five minutes, and added them to the leftover cioppino.
Cleaning out the freezer - spanikopita and pierogi's lol
I like reading your methods on all things cookery with intelligentsia not withstanding.this is a 'first try' recipe - which I usually don't 'document / pix' -
but here's the left overs:
chicken picante - saute thin chicken slices - make sauce - drizzle sauce....
technique counts.
chicken breast sliced to 3/8" thick; two boneless/skinless thighs for me as dark meat is my thing.
chicken pieces salted and stood about 3 hours at room temp.
dredged in seasoned flour once, twice, three times and then into the pan. with a drying period betwixt...
used a mix of olive oil and safflower to saute vs recipe tons of butter....
in making the subsequent same pan sauce, added 4T butter. double glug of white wine.
cook down until thickens; add fresh lemon juice and capers at the end - don't 'cook' the lemon....
drizzle over chicken; garnish with fresh parsley (curly type here)
the stuff evaporates . . . DW was hungry - she even swiped half of a chicken thigh....
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Iโll do the egg scramble, as well, or grilled cheese with tomato soup.No meat Friday today, and so it will be grilled cheese or pizza.
I had eggs and cheese scrambled for late breakfast / lunch.
I like reading your methods on all things cookery with intelligentsia not withstanding.
Kinda like William F. Buckley stuff, only cooking talk.
๐
I'm serious.