Archive | Chicken RSS feed for this section

Chicken, Sausage, and Capers on Polenta

29 Oct

Chicken, Sausage, and Peppers on Polenta 001

It was a year ago last Friday that I sat down at my computer and, with a short preamble, wrote down what I had for dinner that night. Thus began Dinner with Jonny. I started it solely for my own amusement, and that’s pretty much the same mindset I retain; I figure that if I’m entertained by what I write and share, then people who read my writing will be as well. If I, an amateur cook, make a kick ass dish, others might have similar success.

I also have kept in mind that a great many people are intimidated by cooking and I seek to ameliorate that problem by showing that a bit of levity and less convolution in trying to cook make the world a better place. The best teachers understand this as it relates to any subject, and as a teacher, I can’t help applying this principle to whatever I do.  For example, language acquisition scholars will tell you that, if you want to learn a language, have some drinks with native speakers of that language; it loosens you up, and after a few beers, you’ll forget that you’re shy about trying to speak another language (you’ll also realize that most native speakers love when people try to learn their language and you’ll make lifelong friends). While I won’t go on record that I promote alcohol consumption in learning new skills, the idea behind it resonates a truth: you learn more if you’re having fun, so lighten the fuck up, world.

Before I share the recipe for this beautiful and healthful dish, I think it’s high time that I share some insights about the general public that I have gleaned since I began writing this blog. You see, WordPress keeps statistics on a great many aspects of a blog: what countries read my blog, the busiest times of day, my most popular posts, etc.

One of the most fascinating features is the record of what search terms people use that bring up my blog via google, yahoo, or any other search engine. So for this blog post, I’ve decided to give you a sampling of the keyword searches that have brought up Dinner with Jonny in some regard since its inception. Just so you know, the three most common terms that brought up Dinner with Jonny are “burritos,” “torta rustica,” and “croutons,” in that order.

But here is a sampling of some less benign doozies, and reader discretion is advised:

  • drop your panties drink: ‘Tis fair enough, I suppose. A man’s gotta eat.
  • drink panty greaser: As an English teacher, I struggle understanding this, yet I’m intrigued. Is it a new form of Spanish fly?
  • forme pussys made of torta (sic): I have spent considerable time processing this one to no avail. If you have an idea, post it in the comments section.
  • cream my tight c**t: I’m guessing one of my creamy dishes helped this lady out marvelously. Hopefully.
  • roast chicken porn video: It must be southern. In fact, it has to be.
  • having cazzo for dinner: “Cazzo,” for your information, is “dick” in Italian. I admit, I have offered this to both my brothers a few times, but never literally.
  • pussy pot pie/ penis pies: If you search long enough, I bet you can find a penis pot pie, too, kids. Don’t limit yourselves.
  • Canada penty hot sexi porno lady (sic): It seems that I actually got Borat to read my blog. I’m honored.
  • make a frog sandwich: This could be a French delicacy or a French porno, if you think about it.

And my favorite,

  • candied nuts and students: It’s must be a fund-raiser or a person with considerable issues.

As always, my gimcrackery leads into an exceptional dish. This is yet another example of a Weight Watchers’ dish that’s easy to make, filling, and damn tasty. 1 1/2 cups of this is a 5 on the old Weight Watchers system (PointsPlus and 360° can fuck off very well), and if you serve it with two slices of tubed polenta, you’ve got a huge dinner for 7 points. I’m guessing you can make a sausage and pepper sandwich a la New Jersey just as easily, but you would need to adjust the points accordingly because of the bread.

Chicken, Sausage, and Capers with Polenta

Serves 4

Old Weight Watchers 7

Ingredients:

2 tsp. olive oil

3/4 lb. boneless, skinless chicken breast (two small or one large), cut into 1″ pieces

1 18 oz. tube of pre-cooked polenta (Trader Joe’s has a fine one)

cooking spray

1/4 lb. precooked turkey or chicken Italian sausage, hot or mild, cut into 1/2″ slices

2 tbsp. red wine vinegar

2 bell peppers, seeded and cut into thin strips

1 medium onion, chopped

2 garlic cloves, minced

1 tsp. dried oregano

1 28 oz. can crushed tomatoes

1/2 cup chicken broth

2 tbsp. capers, rinsed and drained

2 tbsp. grated parmesan plus a bit more for garnish

Makin’ It:

Preheat the oven to 350°.

Heat the oil over medium high heat in a large non-stick skillet. Saute the chicken pieces until they’re golden and no longer pink, about 6 to 8 minutes. Using a slotted spoon, transfer the pieces to a bowl and set aside.

Slice the polenta into eight disks. Spray a baking sheet with cooking spray and lay the slices on it. Bake these for 20 minutes. They should be ready when the main dish is ready to serve, fyi.

In the same skillet, add in the sausage and brown them briefly. Add the red wine vinegar until it almost evaporates in a minute or two, scraping the fun stuff off of the bottom of the pan. Add in the bell peppers, onion, garlic, and oregano. Cook this until the peppers get soft, about 6 minutes or so, stirring fairly often.

Stir in the tomatoes, broth, and capers, and bring it all to a boil. Return the chicken to the skillet and add in the parmesan. Reduce the heat a bit and let it simmer for about 5 more minutes until it thickens a bit.

Place two polenta disks on each plate and divide the chicken mixture between the four plates. Top with some parmesan and you get this:

Chicken, Sausage, and Peppers on Polenta 006

For those of you that read this blog regularly, thank you for letting me indulge in my passion for cooking, eating, and writing for the last year. Still, I hope none of you is responsible for those search terms above, either.

Until later, eat, drink, and peace out.

©Jon Marino 2013

Advertisements

WW Chinese Pineapple Chicken

27 Sep

Weight Watchers Pineapple Chicken 015

How many wagons have you fallen off of? Have you fallen off of the sweets wagon? The alcohol wagon? The Friends reruns until 4 a.m. wagon? The “I’m tired of being treated like shit” wagon?

Eventually, we all find ourselves looking at the tread indentations of that friggin’ wagon trailing away from us while mud is kicked up into our faces. We’ve fallen off. A particularly erotic eclair spreads its legs like an elusive crush, or that box o’ See’s candies bares its nickel-shaped nipples like a shameless Brad Pitt seducing Geena Davis; or a bad day requires a friend named Martini and the rest is Absolut history; or a sleepless evening can only be comforted by Ross and Rachel and Phoebe and Janice; or perhaps you don’t know what being treated nicely feels like, so you’ll take shit over nothing.

The expression is an old one (early 1900’s, to be exact), yet we apply it to so many areas in our lives that require restraint, reflection, admission, and determination, at some point. Should you feel misery and self-loathing when you fall off? Fuck no. Get back on when you can and try not to make the same mistake twice, and if you do, get back on and try not to make the same mistake thrice, and if you do, get back on and don’t make the same mistake…..you get it. Keep tryin’, kid. You’ll get there.

I fall off of the Weight Watchers wagon regularly. Do I get pissed at myself? Yeah, but not enough to damage me permanently or make me wallow in a maelstrom of guilt. I’ve learned to enjoy dusting myself off, to be honest. It builds character.

I mention this because this Chinese Pineapple Chicken dish was the first Weight Watchers meal I ever made when finally, at 60 pounds above my “normal” weight, I got on the wagon and actually tried to help myself. I signed up for Weight Watchers, weighed in, went to meetings, stopped being a pussy, started walking a lot, and, fifty pounds later, was healthier.

And I’m glad this dish was the first because it’s excellent. If it sucked, I would have fallen off the wagon within a week. This dish gave me some hope, and it also made me realize that my “cooking” mind was way, way too narrow. There are plenty of ways to enjoy and indulge in good food without feeling after every meal like a goose being prepped for foie gras harvesting.

I got this recipe out of one of the first brochures that I received when I signed up for Weight Watchers. This recipe serves four, and each portion is a 6 on the old WW system (PointPlus and 360° can fuck off non-haltingly).

Note: Asian Black Bean Sauce favors vary, so find one that you dig, and go with it.

Chinese Pineapple Chicken

Serves 4

Ingredients:

Cooking Spray

1 bunch of scallions (green onions), trimmed and sliced thinly

1 tbsp. chopped, fresh ginger (do not substitute for this)

1 tbsp. minced garlic

2 boneless, skinless chicken breasts, cut into 1″ cubes

2 cups crushed pineapple or pineapple chunks, packed in juice

1/4 cup Asian black bean sauce

2 cups cooked brown or white rice (I used brown rice in the pictures; it has more fiber, holmes.)

Makin’ It:

Heat a skillet over medium-high heat and coat it with cooking spray. Add in the scallions, ginger, and garlic. Saute and stir this for about 4 minutes until it’s nice and pungent. Add in the chicken and saute it until it’s browned and almost cooked through, about 7-8 minutes, stirring regularly.

Add in the pineapple (juice and all) and the Asian black bean sauce. Stir it all together well. Get this to a simmer, lower the heat to medium, and cook it, stirring often, until the chicken is cooked through and tender, about 5 to 8 minutes more.

Put 1/2 cup of rice on each plate, and divide the Chinese Pineapple Chicken amongst the four plates. You might get this:

Weight Watchers Pineapple Chicken 010

I put sriracha on the rice because I like spice to kick me in the nuts a bit.

It’s easy, fantastically tasty, and a good place to learn how to stay on the wagon.

Until later, eat, drink, and peace out.

©Jon Marino 2013

Balsamic Glazed Chicken with Mushrooms, Polenta, and Goat Cheese

2 Sep

Balsamic Chicken and Mushrooms 003

This would seem complex, but ’tis quite easy, and I have a story that illustrates this concept.

While seven of my years were in the 1970’s, and my late teens and twenties were in the 1990’s (and I am quite thankful for it, too), my formative, jackass years were in the 1980’s. During the mid to late part of that period, I had a pseudo-Flock of Seagulls hair style where only the front was bleached blonde and I sported a “step” in the back. I had only my left ear pierced and wore a silver ankh dangling from it. I always pegged my pants and I wore broaches, creepers, and eyeliner when warranted. At the time, neither I nor my friends could imagine another style that could possibly surmount such sophistication and sexiness. We also wore excess Drakkar and Quorum to enhance this chic.

Yesterday on Facebook, a childhood friend and neighbor, Eddie, posted his recent high score on a pinball game. It reminded me that, yeah, he used to rule at pinball, and a bunch of other games too. This, in turn, caused me to reflect on my own video game prowess back in the eighties. I’m being honest when I say that, until my early twenties, I probably spent upwards of $20 a week in various arcades (they were ubiquitous, if you were around at the time). Centipede, PacMac and Ms. PacMan, Donkey Kong, Tempest, Asteroids, Dig Dug…these were the environs of the eighties for me and the sounds of those games still bring me solace.

My specialty was Galaga. I could “flip it,” meaning that I could score so many points that it got back to zero again, on ONE quarter. This takes at least an hour and, in my neighborhood, very few of us could do this. If someone was playing, I would haughtily put my quarter up on the screen, indicating that I had next game, and wait patiently for this amateur to end his feeble attempt at gaming. I then would take the helm and play for the next hour, at least, and gather a “crowd,” meaning that three people were watching me because they had nothing else to do or had run out of money. But it gave me confidence and a video game mini-ego.

A year ago, my family had gone to a local pizza place for my kid’s birthday. Sitting patiently for the pizza to arrive was not in the cards for my four-year-old kiddo, so he spent his time going from video game to video game, grabbing knobs, pushing buttons, and generally wreaking havoc in their retro arcade. I was surprised that the place actually had a few classic games. Specifically, they had Ms. PacMan and Galaga on one of those old school sit-down table screens. Noting that grandma had taken to following my kid around, I slipped a quarter into Galaga, sat down, and started on what I thought would be a brief foray into what was once a specialty of my youth.

About twenty levels into it, I noticed a heavy-fisted, sweaty-lipped young lad of 10 or so approach the other side of the table and literally slam a quarter onto the table top. “Next game,” he posited abruptly, and I replied, “Right on,” and kept on as he watched. Then, a change took place. His friend came by and I heard him say the equivalent of, “Look at this guy. I’ve never seen that level. Holy shit.” A few minutes later, he picked up his quarter but didn’t leave.

“Dude, aren’t you playing next?” I asked.

“No, man. I’ll just watch.”

Ego boost.

At this time, my wife informed me that the pizza was ready, so I told the kid that he could have my game. He replied, “Seriously?” And I assured him that it was cool. He lasted about 4 minutes, and I hadn’t lost a ship when I handed it over. The ego was stroked.

What the young man DIDN’T know, and what all of my gamer-playing comrades from the 1980’s DO know, is that the key to those old games is the pattern you prepare for and the timing, and usually both are quite simple. Once you know what’s coming in the pattern and get timing down, you can play the game endlessly in autopilot. It seems impressive, but it’s not an Olympian feat that warrants awe (except maybe in the case of Asteroids, the pattern of which still eludes me).

This Balsamic Glazed Chicken with Mushrooms, Polenta, and Goat Cheese? Preparation and timing. There are three disparate dishes here, but each one accents the other one and makes a nut-buster of a dish together. And each dish is easy, too, so while your guests might “pick up their quarter” and not want to cook for you out of intimidation, after they eat this, you can let them know that it’s just a trompe l’oeil.

Balsamic Chicken and Mushrooms 009

Balsamic Chicken with Mushrooms, Polenta, and Goat Cheese

Serves 4

Ingredients:

2 boneless, skinless chicken breasts, put between two pieces of plastic wrap and pounded to a 1/4″ to 1/2″ thickness. Cut each breast in half so you have four flattened breasts. Note: You could also use pork chops.

6 tbsp. balsamic vinegar

1 tbsp. chopped, fresh rosemary, plus four sprigs for garnish

1/2 tsp. salt

1/2 tsp. black pepper

3 garlic cloves, minced

1 tube pre-made polenta, sliced into 8 rounds (Trader Joe’s has a great one that’s cheap)

Cooking spray or drizzles of olive oil

4 oz. goat cheese at room temperature (Silver Goat Chevre, for example)

10 oz. package of mushrooms, quartered (I used crimini in the photos, but white mushrooms would work too)

2 tbsp. olive oil

2 cloves garlic, minced

1/3 cup white wine or champagne

Salt and pepper, about 1/2 tsp. each or to taste

Makin’ It:

This dish is all about getting everything prepped.

Polenta:

Preheat the oven to 350°. Coat a baking sheet with cooking spray and lay the polenta rounds on it. Spray the rounds with cooking spray or drizzle a bit of olive oil on them. When the oven’s ready, bake these guys for 15 to 20 minutes. They’ll be golden and beautiful. Make sure they’re done right when you are ready to plate everything.

Chicken:

In a small sauce pan, bring the balsamic to a boil over medium-high heat. Cook it until it reduces by half, about 5 minutes. You should have a light syrup. Set it aside until you’re ready to grill.

In a small bowl, combine the chopped rosemary, salt, pepper, and garlic. Rub this evenly over the flattened chicken breasts.

When you’re ready, heat a lightly-greased grill pan (or you can use an actual grill) over medium-high heat. Grill one side of the breasts for a few minutes and brush the other side with the balsamic reduction. Turn them after about 4 minutes, and baste the other side as well.  When finished (4 to 5 minutes each side), baste the chicken with the rest of the balsamic. That’s done now.

Mushrooms:

Heat the olive oil in a skillet and add the mushrooms. Cook for about 3 minutes until they get a bit brown and add the garlic. After another minute, add in the white wine and get it simmering. Lower the heat, add about 1/2 tsp. each of salt and pepper and let it reduce for abut 5 minutes. Taste a mushroom to check the salt and pepper levels, adjust accordingly, and then remove them from the heat. Done.

Assemblage:

Place two polenta slices on each plate and smear about 1/2 ounce (1 tbsp.) of goat cheese on each slice. Divide the mushrooms between the four plates. Lay the chicken breast on the mushrooms and you’re in business. Garnish each breast with a sprig of rosemary, if you so desire.

Balsamic Chicken and Mushrooms 010

Again, what appears complex is just preparation for what’s coming and timing. Start to finish, it’s about an hour. The readiness is all.

Until later, eat, drink, and peace out.

©Jon Marino 2013

Garlic Chicken Stir Fry

24 Jul

Garlic Chicken 022

Somewhere along the line, and I am thinking Emeril had a lot to do with this, people started going crazy with the garlic. I mention Emeril because every time he would add garlic to a recipe he was preparing, people started cheering in a “you shouldn’t do that, but fuck yeah” sort of way. In other words, it seemed that adding excess garlic to a dish became the equivalent of a Jagermeister shot at last call.

About 3 hours north of us in Gilroy, California, there is a garlic festival every year which draws thousands of people who get to sample everything from garlic bread to garlic ice cream. The health benefits of garlic have made headlines throughout the years as well. In an excellent memoir called Having Our Say: The Delany Sisters’ First 100 Years, the two centenarian African-American women attest to eating a chopped raw garlic clove and cod liver oil every morning, which was one of their secrets to longevity.

The Stinking Rose is a restaurant to which I have been both in San Francisco and Beverly Hills, and they specialize in festooning almost every dish with garlic. When you arrive, a jar of spreadable garlic awaits you on the table and the saturation just mounts from there: 40 Clove Chicken, Gnocchi in a garlic cream sauce, garlic fish and chips, and the obligatory garlic ice cream which, for me, works only as a novelty. When my wife and I went there for dinner some years ago, people nosed us for days afterward and seemed to pirouette away from us when we bid them “HHHHHHHHHHHHHHHHIiiiiiii” in an”H” heavy, breathy voice. I chased them and my wife shook her head at me.

This garlic chicken recipe is garlicky, of course, but not to a level leading to the ostacization we experienced. I gleaned this from the Better Homes and Gardens New Cookbook and didn’t really mess with it much because it’s solid.  In fact, a portion of this with a 1/2 cup o’ rice is a 6 on the Old Weight Watchers system (PointsPlus and 360° can fuck off interminably). This is quick-to-make, filling, light, and will give you a garlic fix should you need one.

Garlic Chicken Stir Fry

Makes 4 Servings

Old Weight Watchers Value: 6

Ingredients:

2 boneless, skinless chicken breast halves

1 cup water

3 tbsp. soy sauce

1 tbsp. rice or white wine vinegar

1 tbsp. cornstarch

2 tbsp. oil

10 green onions, sliced into 1″ pieces

1 cup sliced mushrooms

12 cloves garlic (or more), peeled and finely chopped

1/2 cup sliced water chestnuts (1/2 of a can drained)

2 cups hot cooked rice

Makin’ It:

Cut the chicken breasts into small pieces (1/2″) and put them in a resealable plastic bag. In a small bowl, stir together the water, soy sauce, and vinegar. Pour this over the chicken, seal the bag, and refrigerate it for 30 minutes or more. Drain the chicken and reserve the marinade. Whisk the cornstarch into the reserved marinade and set it aside for later.

In a large nonstick skillet or wok, heat the oil over medium-high heat. Add the green onions, mushrooms, and garlic and cook them for 2 minutes or so, until they’re tender. Remove these vegetables from the skillet and set them aside.

Now add the chicken to the skillet, cooking and stirring until it’s no longer pink, about 4 minutes or so. Push the chicken to the side of the skillet, give a quick stir to that reserved marinade (so the cornstarch doesn’t settle at the bottom), and pour it into the center of the skillet. Cook this until it’s thickened and bubbly (like Kim Kardashian), and then push the chicken back into the center and mix it all together. Return all of the veggies to the skillet and add the water chestnuts, too. Cook and stir this for a few minutes more and serve with rice.

Garlic Chicken 011

You can add cashews, too, but the WW points value will go up, of course. Piece of cake.

Until later, eat, drink, and peace out.

©Jon Marino 2013

Bitchin’ Chicken Salad

15 Jun

Weight Watchers Chicken Salad

We all have our secret food indulgences that we are reticent to divulge. Now these guilty pleasures could be weird combinations, bastions o’ fat and calories, fast food, or items that are simply “wrong.” For example, there’s a reason why 7-11 sells rolled meat things filled with all sorts o’ stuff: people eat them!

One of my oldest friend’s weird indulgence is to have rocky road ice cream topped with halved green grapes. She then eats this using yogurt-covered pretzels. WTF? “It’s a texture thing,” I was told, and after having watched my wife go through a rough pregnancy, I totally understand this now.

My brothers and I swear by the 1970’s bologna sandwich, which is white bread (the Gemco brand, Lady Lee, no less) with generous mayo on it and two layers of American cheese and bologna. Heaven. How about a peanut butter and marshmallow cream sandwich? How about Kentucky Fried Chicken? Watch Louis CK talking about Cinnabon (http://www.youtube.com/watch?v=-N1MoKF31mg) and you will identify with him on some level. Lastly, if you follow this link, http://thisiswhyyourefat.com/, you will see some beautiful creations by people who have thrown off the yoke of decorum and set forth their food exhibitionism with grandeur. I am thinking that most people reading this post won’t get past these links, but oh well.

I have a food indulgence about which I am embarrassed, I admit. I have told very few people about it, and I know it’s wrong, but I still do it whenever I’m on a road trip. I love, and I mean love, the pre-made chicken salad sandwiches at gas stations or liquor stores. And I love to eat them whilst driving with an open bag of puffy Cheetos by the stick shift. If you ever happen to see me on the 101 south around the Las Virgenes exit, you will espy me doing this while maintaining beautiful SoCal driving control; with my knees I can almost pull off a 3-point turn in between bites of sandwich and puffy Cheeto.

Funnily enough, this whole diatribe leads to a chicken salad recipe that’s probably the best I’ve ever had, and it does NOT taste like the gas station sandwiches. In fact, this is based on a Weight Watchers recipe, and while I sometimes wonder if WW can pull off certain dishes, I admit that this one tastes as good or better than any non-WW chicken salad recipe I’ve had. The cider vinegar in it gives it a good kick in the pants, which is why I like it.  Moreover, one cup is a 4 on the old Weight Watchers system (PointsPlus and 360° can both fuck off egregiously), and with 2 slices of wheat bread, you’re looking at a 6 for lunch.  Not bad at all.

Bitchin’ Chicken Salad

Makes 4 servings

Ingredients:

1/4 cup light sour cream

1/4 light mayonnaise

1 tbsp. cider vinegar

1 tbsp. Dijon mustard

1/4 tsp. salt

1/4 tsp. black pepper

2 cups cooked, shredded or chopped chicken (Tip: Roast a whole chicken (450° for an hour) or some cut up chicken (400° for 35-45 minutes) coated with some olive oil and salt and pepper. Let it cool, discard the skin, remove the meat from the bones, and you’ll have the juiciest, most beautiful chicken ever. Or buy a rotisserie chicken from the market, take off the skin and bones, and you’re solid.)

2 stalks celery, diced

2 tbsp. finely minced onion

Makin’ It:

For the dressing, in a small bowl whisk together the sour cream, mayo, vinegar, mustard, salt, and pepper.

In a bigger bowl, combine the chicken, celery, and onion. Add the dressing and mix it all up well. Cover it with plastic and chill it for at least an hour. Serve it as a sandwich or alone. Avocado works well with it, too, but adds on a few points.

‘Tis a piece o’ cake, good for you, and perfect for summer lunch.

Weight Watchers Chicken Salad 2

Until later, eat, drink, and peace out.

©Jon Marino 2013

Curried Chicken Salad

7 Jun

Curried Chicken Salad Sandwich 2

I write this post with only one graduation ceremony in front of me before a few months o’ summer break. In truth, one of the reasons that I know that I love my job is that I will miss the classes that I had this last semester (the previous semester is another story). Specifically, the only British literature class I taught this year was one of the best I have ever had; we could engage in discussions about literature or culture or sundry cerebral topics with depth and curiosity.  Moreover, now they have the tools to understand some pretty complex reading, so it’s satisfying on multiple levels. It’s like they’re almost people, I dare say.

So a few weeks ago, I decided to plan an English tea party with them. Granted, this was my first period class, so it was quite an early tea in terms of English norms, but whatever. I fell short of making them dress up in suits and bonnets or having them raise their pinkies when drinking the tea for fear that they would tell me to piss off, but I did balk at it, of course.

I tripped out that, even with the ubiquitous Starbucks enterprise, most of them had no knowledge of a scone. Crumpets? They were bewildered. What the hell are tea sandwiches? Curry? No concept. But that’s why I’m there. So I told them where to go to buy what, and they had adventures.

When I introduced the idea, I explained that an English tea is another meal time across the pond…”very British,” I said. Their response? “You say ‘very British’ about everything in this class,” to which I responded in my best English accent, “Sorry,” which is very British as well. We generated a list of items to be purchased, set the date, and we were on our way. This event went smashingly well aside from a few hiccups, like kids eating un-toasted, cold crumpets, Flaming Hot Cheetos making the rounds, and my principal showing up towards the end of class as Eddie Izzard’s Glorious played on my Smartboard, but it all made it our own. No matter what career you’re in, throw a tea party in the states and people get titillated.

I have no idea where I got this recipe for Curried Chicken Salad, but I have refined it over the years and now it’s all mine. This works well with leftover chicken, too. It just kicks ass. I never order it anywhere now because mine’s better. This is probably not too bad on Weight Watchers, either.

Curried Chicken Salad

Makes enough for 10 sandwiches, I’m guessing

Ingredients:

2 cups cooked, shredded or chopped chicken (Tip: Roast a whole chicken (450° for an hour) or some cut up chicken (400° for 35-45 minutes) coated with some olive oil and salt and pepper. Let it cool, discard the skin, remove the meat from the bones, and you’ll have the juiciest, most beautiful chicken ever. Or put a few boneless breasts in a pot and cover with water, bring to a boil, reduce the heat, and simmer covered for 30 minutes.)

1/2 medium onion, chopped (whatever kind you have works)

2 cloves garlic, minced

3/4 cup light mayonnaise

1/2 light sour cream

2 heaping tsp. curry powder

1/2 to 1 tsp. salt (to taste)

1/2 cup chopped toasted pecans or almonds (optional)

freshly ground black pepper to taste

paprika for a garnish

Makin’ It:

In a bowl, combine the chicken, onions, garlic and nuts (if using). In another bowl, whisk together the mayo, sour cream, curry powder, salt, and pepper. Pour the dressing over the chicken and mix it well, kid. Chill it for at least an hour.

Scoop it on a bed of lettuce and garnish with the paprika, or spread it on soft wheat bread to make a sandwich. For the tea party, I cut the crusts off and then cut the sandwiches into four triangles. Easy as a hippie who needs a ride to a tree sit-in.

Until later, eat, drink, and peace out.

©Jon Marino 2013

Chicken Marsala

11 May

Chicken Marsala 2

One of the best family stories I have (and it will somehow segue into a Chicken Marsala recipe) involves my dad emigrating to the U.S. from Naples, Italy. I called him to verify this, but he told me it was too far back to remember.  Still, whether it’s true or not, it’s a classic story.

Rumor has it that before my pop came here on the boat, he was told how to order apple pie and coffee in English.  It was pretty much all he knew how to say in English when he took the train to Gardena, California, where the family was waiting for him. Now this was in the 1950’s, so we’re talking about a long train ride from New York to LA.

Every time he ordered, it’d be, “Whaddaya want, Mack?”

“Apple-a pie-a and-a coffee.”

“Again? Jeez.”

After a week of apple pie for every meal, he never wanted to see or eat it again. It’s like a story in the “Welcome to America” mythology:  “As a new American, you should know that nothing’s as American as apple pie. So welcome to America, and here’s as much fucking apple pie as you can handle, rookie.” Whether it was my pop or a relative, it still must have happened to someone.

As I have written numerous times, I am lucky to be first generation when it comes to Italian food. I embrace it now, but I don’t think I understood it’s depth until I got into my twenties.  We never went to Italian restaurants when I was growing up.  Why would we?  Even now, if I find a good one, I will go there only to order something that I simply would never make at home because it’s a pain in the ass. Moreover, no Italian restaurant can hold a candle to what anyone in my family makes. So, the first few times I went to an Italian restaurant, I vaguely remember looking at some of the dishes (i.e. Chicken Marsala) and wondering what the hell they were.

I have found Chicken Marsala on almost every Italian restaurant’s menu, yet I never had it growing up. And in my experience, chicks dig this recipe. Before I had ever tried it, it would come up in casual conversation, usually on a first or second date, as we chatted about the Italian food with which I grew up.

“So your dad’s, like, from Italy? Like, from there? I love Italian food. You should, like, make me some one night.”

“I know.  It’s a trip that my dad’s from there. He’s got an accent and everything.”

Really? Oh my god, I love Chicken Marsala. I bet your family, like, makes the most rad Chicken Marsala, right? Oh my god, I’m, like, making myself soooo hungry.”

“Right on. What are you going to order?”

“Like, a California roll. And those edie-mommy beans. They’re, like, totally good for you.” I dated a lot of girls who spoke in italics when talking to an Italian, obviously.

In any case, the first time I tried it, I loved it. It’s relatively easy to make and, truth be told, it’s not that fattening, either. On the old Weight Watchers, half a chicken breast is a 7 (Points Plus and 360° can both fuck off wantonly). You could probably save a few points by subbing non-fat cooking spray for the butter, but you would sacrifice flavor, I’m afraid.

This recipe is straight from the Better Homes and Gardens Cookbook with few modifications.

One note: use Marsala wine.  It’s cheap, and substituting a dry sherry or Madeira just doesn’t work out as well. I’ve tried. I know.

Chicken Marsala

Serves 4

Ingredients:

1/4 cup flour

1/2 tsp. dried marjoram

1/8 tsp. salt

1/8 tsp. black pepper

4 boneless, skinless chicken breasts

2 cups sliced mushrooms

4 green onions, sliced into 1/4″ pieces

3 tbsp. butter or margarine

1/2 cup chicken broth

1/2 cup Marsala wine

Sliced green onions for garnish

Hot cooked pasta, like angel hair or linguine

Makin’ It:

Place each chicken breast between two pieces of plastic wrap. Using the flat side of a mallet or a small skillet, pound them into 1/4″  thickness and discard the plastic. On a flat plate or in a wide shallow bowl, combine the flour, marjoram, salt, and pepper. Coat each breast on both sides and shake off the excess. Set it aside for a bit.

In a large skillet, melt ONE tablespoon of the butter over medium-high heat. Add in the mushrooms and green onions and cook them until they’re tender, about 5 to 7 minutes. Remove them from the skillet and set them aside for a bit.

In the same skillet, melt the two remaining tablespoons o’ butter. Add in the chicken breasts and brown them evenly, turning once, about 6 minutes.

Remove the skillet from the heat and put the mushrooms and green onions back in it. Add the broth and Marsala to the skillet, return it to the heat, and get it boiling. Reduce the heat and simmer it, uncovered, for about 3 minutes more, stirring occasionally. Taste for salt and pepper.

Place a 1/2 cup hot pasta on a plate and place a chicken breast on it. Spoon the mushroom sauce over it all and serve. If you’re sexy, you’ll garnish it with a few more sliced green onions. Bob’s your uncle, and my uncle, come to think of it.

Chicken Marsala 5

You’ll agree that it’s, like, totally bitchin’.

Until later, eat, drink, and peace out.

©Jon Marino 2013