Enjoy some delicious recipes!
Program #864Chef Bruce Brown
Chicken with Chimichurri Sauce
1 chicken breast, boneless and skinless
1/2C chicken stock or water
2T olive oil or butter
10" Skillet with lid
1.) In skillet over medium high heat, melt the butter or oil to coat bottom of pan.
2.) Saute the chicken in the pan until beginning to cook, flipping to coat.
3.) Add 3T - 1/4C of the chimichurri sauce to the pan, stirring and flipping the ingredients to coat all pieces with the sauce. Reduce heat to low, cover with lid and allow to simmer for a minute. Add water to the pan if beginning to cook dry.
4.) Once the meat is finished cooking, use a slotted spoon or tongs to place the chicken on a dinner plate, ladling the sauce over the top for service.
1 brunch fresh parsley, stemmed
1 brunch fresh cilantro, stemmed
3 cloves garlic
1 tsp kosher salt
1 tsp ground white pepper
1/4C red wine vinegar
2T lime juice
1/2C olive oil
1.) In food processor, pulse the garlic until minced. Add the parsley, cilantro, onion, salt and white pepper, processing until finely chopped and beginning to make a paste.
2.) Add the red wine vinegar and lime juice, continuing to pulse to combine.
3.) With processor running, drizzle in the olive oil, emulsifying the sauce until all ingredients are thouroughly combined. Place the sauce in a bowl, cover and set aside to let the flavors combine.
4.) This sauce can be frozen in small quantities for future use, 1/4 - 1/2C per container.
Summer Citrus Rice
3C plain white rice, cooked and cooled
1C whole kernel corn, yellow or white
2T bacon grease (butter may be substituted)
1/2C celery, diced
1/2C onion, diced
1/2C peppers, diced
2 cloves garlic, mashed
1 tsp chili powder
1T dried parsely
Zest and juice of one fresh lime or lemon
Large saute pan with lid
1.) In a saute pan over medium high heat, melt the bacon grease. Carefully add the celery, onion and peppers and saute until beginning to soften. Add the garlic and stir through.
2.) Sprinkle the chili powder and the parsley over the mixture and stir, adding the citrus zest. Once this mixture is blended, add the rice and corn. Fold until all the rice has absorbed the moisture from the sauteed vegetables.
3.) Squeeze the lime juice over the rice mixture and add the water, placing the lid on top to seal and turning the heat to low. Allow the rice to sit for 2 minutes with the lid on to steam and for the rice to absorb the additional liquids.
4.) Serve immediately with grilled meats for a great summertime starch.
Salt in Antiquity
While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!