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Monthly Archives: February 2012

Desperately Seeking…

So, I just posted a recipe, but I’m on a tear.  I’m seeking something from Chattanooga restaurants that we don’t have yet on any menu that I’ve seen.  It should look something like this:

Yeah, that’s a phone picture, so it’s not the best ever, but let me tell you what this is.  Waffle fries, covered with garlic bechamel sauce, then cheese, then slow-cooked pork and caramelized onions from The Avenue Pub in New Orleans.  It doesn’t even have to be this exactly.  It can be classic poutine.  It can be topped with beef.  What I’m getting at is this…we are in the south…we need fries with gravy and I have yet to see that in any restaurant, on any menu in Chattanooga.

I’m not alone in my quest for this yumminess!  There’s a call for meatless sauce on fries too.  This is it, Chattanooga.  Give us what we demand and we’ll show up…probably once a week…maybe for lunch, maybe for dinner…but we will purchase this dish.

Thank you and goodnight!

Oven-fried Chicken with Raspberry Jalapeno Sauce.

So, today felt like lazy food.

In fact, I have to admit, it feels like a lazy blog day. So, no story, just food.  I’ll make it up to you later with some exciting story about how I chased down wild guacamoles.

Needed for this food:

4 Boneless, skinless chicken breasts

1 tablespoon cayenne pepper

2 tablespoons cilantro (I have dried cilantro that I use in everything, but fresh works too)

1 cup fat free or reduced fat buttermilk

2 cups panko crumbs

salt and pepper to taste

Sprinkle the cilantro and cayenne pepper over the chicken and cover with the buttermilk, letting it soak for at least an hour, turning it once or twice.

Preheat the oven to 400 and mix the rest of the ingredients in another bowl.  Swirl each piece of chicken around in the buttermilk to make sure it’s coated, then dip it in the bread crumb mixture.  I put mine on a baking sheet covered with parchment paper, because as previously mentioned, lazy.  Bake for approximately an hour, until crispy.

 

While that’s baking, drop a handful of frozen raspberries into a small saucepan, about a 1/4 cup, over medium to high heat.  Slice two jalapenos, I left the seeds in mine for extra spiciness, and toss them in the pan. Add 1/4 cup of white vinegar, three tablespoons of raspberry jam, and a tablespoon of sugar.  Let it cook over low heat, stirring occasionally.

 

After everything is all done and put together, it’ll look mostly like this:

I served it with a baked sweet potato and spinach for added yumminess. Live long and prosper.

French Dip Roast.

Let me just say this up front..wait..let me say two things up front:

1. I only have one picture.  It’s not awesome.  I apologize.

2. You can eat this the same day if you choose.  I add some steps that make it a next day recipe.

You will need:

1 Beef Roast – cut is really your choice.  I tend to use a thicker oven roast with not much fat.

1 bottle of beer – As with the soup, I used Dos Perros.  I like the ale flavor.

1 package of dry Onion soup

1 cup strongly brewed coffee

Preheat the oven to 350 degrees and line a pan with foil.  The best thing to do is to make a bowl shape with the foil so you can keep the au jus together.  Sprinkle the roast with the soup, then pour the beer and coffee into the foil bowl.  The time of baking is going to depend on the size of your roast, so the best thing would be to have a meat thermometer, but it’ll take approximately 3 1/2 to 4 hours for an average size roast.  About every fifteen minutes, use a large spoon to pour the  beer/coffee mix over the roast.  When the meat registers rare beef, take it out and let it rest until cool.  Now you can put the roast and the au jus in the refrigerator overnight to let them cool.  This is good for two reasons, it’ll make the meat easier to slice and since you’ve cooked it just until rare, heating it won’t overcook it and make it tough.  Also, by putting the au jus in to chill, you can take it out the next day and remove the extra grease easily…making it ..you know..a little healthier.

I usually make French bread rolls for mine, as that’s another post for another day, store bought bread works just as well.

See…not a fabulous pic.  I promise to do better next time.