Tag Archives: polenta

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

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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

Sausage and Beans with Mushrooms, a Favorite Anywhere, Anyhow

1 Dec

Sausage, Beans, and Mushroom

I think that sausage and beans have been around as long as men have been around.  Somewhere along the historical line, some guy (probably Italian or Spanish) looked at his male package and wanted to feed a representation of it to someone, perhaps to share goodness or sexuality, or to laugh inwardly at some gullible heel for a sophomoric prank.  Whatever may be the case, the results have been around for years, and no one is complaining.

Now that I’ve experienced and cooked an array of recipes across the cultural board, I tend to see concepts emerge.  I have written about the bread + meat + egg + sauce concept, or the ground meat + seasoning + starch concept.  The sausage and beans one is all over the place.  In the U.S., we have pork and beans, made popular through camping and through Something About Mary.  English and Irish breakfasts feature baked beans, eggs, and sausage, often.  In the few times I’ve been to Barcelona, Spain, they have a sausage called butifarra, served traditionally with white beans.  Pasta fagioli  in Italy (called “pasta fazool” in my family) is often made with Italian sausage.  Like a lot of Autumn meals, this is meant to warm, comfort, fill, and titillate.

This meal sort of riffs on all of these cultural traditions, and I made it for the first time tonight, kind of.  I have made pieces of it separately, but tonight I put them all together and got a “dish,” so to speak.  Here are the ingredients I had bought to get going on this:

Stuff for Italian Beans, Mushroom, and Sausage

I got a Sicilian chicken sausage from Trader Joe’s (chicken, tomato, and Romano cheese), white beans, a tube of pre-cooked polenta, some mushrooms, onion and garlic, and the means to cook them, like olive oil, butter, and spices.

From start to finish, you’re looking at 30 to 40 minutes, tops.

Sausage and Beans with Mushrooms

Ingredients:

1 tube of precooked polenta (Trader Joe’s: $1.99.  Albertson’s: $5.99.  Do the math.)

6 sausages, grilled, Italian or Sicilian or whatever you’re in the mood for.  Make it mild or earthy sausages, rather than sweet or spicy.

1 package chevre/ goat cheese

1 recipe Mushrooms a la Jonny (https://dinnerwithjonny.com/2012/11/13/sauteed-mushrooms-a-la-jonny/)

1 recipe Italian beans (recipe follows)

Italian beans:

Ingredients:

1 tbsp. olive oil

1/2 medium onion, chopped

2 cloves garlic, minced

1/4 tsp. crushed red pepper

1 tbsp. water

1 16 oz. can great northern or cannelini beans, rinsed and drained

1/4 to 1/2 tsp. salt or to taste

1/4 tsp. black pepper

Makin’ the beans:

Heat the olive oil over medium high heat in a medium sauce pan or skillet and add the onion.  Saute it until it’s soft, 4 minutes, and then add the garlic and red pepper.  Saute this for 4 more minutes, and then add the water, the beans, and the salt and pepper.  Let it get happy for a few minutes and you’re done.

Putting It All Together:

Preheat the oven to 450°.  Line a baking sheet with aluminum foil, spray it with cooking spray or coat it with olive oil (depending on how sexy you want to get).  Slice the polenta tube into 8 slices.  Lay them on the baking sheet and spray the tops of them with a bit more spray (or drizzle with olive oil, you sexy thing, you).  Bake this for 10 to 14 minutes.  Remove from the oven and get ready to assemble the big shebang.

My wife, Angela, and I put our plates together differently.  For mine, I did this:

Sausage, Beans, and Mushroom

I put three of the polenta slices on the plate.  On one, I smeared some of the goat cheese, which gives it a tartness that’s beautiful.  On one slice, I put beans all around it.  On the last slice, I put the mushrooms all around it.  I lay the sausages in the middle. I ground black pepper all over it, too. For each slice of sausage that I cut, I took a taste of one of the three options.  In other words, I didn’t mix them all up and rather got three distinct tastes in one dish.  Right on, I say to myself.

The wife did this:

Sausage, Beans, and Mushrooms 2

She’s a goat cheese freak, so she slathered it on each polenta slice.  She also sliced the sausage first.  She piled on beans, mushrooms, and sausage, and got a beautiful dish with a rustic flair.

But there’s no green?  The food shows, like Chopped or Iron Chef, always emphasize that colors are important, like textures.  Yeah?  Well they can piss off.  This tasted out of this world, and we were full enough, to be sure.  This looks like home cookin’. Notice that the placemat is an olive green, which is good enough for me on a Friday night two weeks before Christmas vacation.

Drinks!  This is a great Chianti from Trader Joe’s:

Grifone

It goes perfectly with this because although the meal is chicken based, it’s rich, so it needs a good red to break it down, if you will.

And that’s that.

Until later, eat, drink, and peace out.

©Jon Marino, 2012