I’ve gotten to the stage
where I am cooking and eating in a lot more. Why? The last three times I’ve
eaten out, the food has been run of the mill at best and they were at 3 highly
recommended restaurants.
I’m disappointed. I
can’t rely on Michael Coons to feed me – although he has a cooking class almost
every week. More about Michael in a few weeks when I do another tasting in his
kitchen. The last one was incredible.
My standards are
very high and simple when it comes to food…when I spend money to eat out, I
expect good food.
Sourcing
ingredients here has been somewhat difficult but I am gaining confidence as I
cooked another terrific Sunday dinner at home. I’ve never been a huge fan of
Rachel Ray but this recipe was good. I savor the fresh peaches as long as
they are in season.
Of course, the
Watermelon Margarita helped boost my confidence. So much so I had to have
two.
Buen Apetito!
Chicken and Peaches
Recipe by Rachel Ray
2 tablespoons butter
4 peaches, pitted, thickly sliced or halved
1/2 lemon, juiced
1 1/2 tablespoons extra-virgin olive oil
6 pieces boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 shallot, chopped
1 (2-inch) piece ginger, grated or minced
3/4 cup chicken stock
2/3 cup peach preserves
2 teaspoons hot sauce
2 tablespoons Worcestershire sauce
Heat a medium skillet with the butter over
medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender
and lightly golden, 10 minutes. Turn off the heat.
Heat 1 tablespoon extra-virgin olive oil, a turn
of the pan, in a large skillet over medium-high to high heat.
Cut the chicken breasts in half across the center of each breast to make 4 equal portions.
Add the chicken breasts to the pan and season with salt and
pepper, to taste. Cook until the chicken is cooked through, about 12 minutes,
then remove to a plate and cover with foil.
Drizzle the pan with the remaining extra-virgin
olive oil, half a turn of the pan.
Add the chopped shallot, and the ginger, and cook for 1 to 2
minutes.
Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste.
Cook over medium heat for a couple of minutes to thicken.
Arrange the chicken and peaches on a platter and douse with peach sauce.
This was both delicious and strong.
A few sips and I was already looking for my second one.
You can switch out the
fruit. I tried it with rum and loved it.
Blender Watermelon Margarita
Makes 1 cocktail
4 to 5 tablespoons fresh lime juice
2 parts tequila
1 parts vodka or rum
Dash of triple sec
2 cups mashed watermelon flesh, seeds
removed
3 tbsp. sugar
3 cups crushed ice
Combine all of the ingredients in a
blender and blend until smooth.
Pour into the glass and garnish with
watermelon or a lime wedge.