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Post by 58limited on Jan 12, 2013 11:44:43 GMT -5
This is my favorite recipe from a local restaurant.
Poblano Cream Sauce
1 poblano pepper 1 small white onion 3 Tbsp unsalted butter, divided 1 cup milk (or cream) 2 Tbsp flour 1/4 tsp salt 1/8 tsp white pepper
Thinly slice the poblano pepper. Thinly slice enough onion to equal about half the pepper volume. Melt 1 Tbsp butter in a skillet and saute pepper for 2 minutes, then add onion and saute until clear.
Meanwhile, melt 2 Tbsp butter in a sauce pan. Add 2 Tbsp flour and blend together but don't brown the flour. Add milk (or cream) and S&P and bring to low boil while stirring to thicken. Adjust thickness to desired consistency by adding milk. Adjust seasoning to taste. Add pepper/onion mixture and simmer on low.
Chicken
3-4 thin cut boneless skinless chicken breasts Seasoned flour of your choice (I prefer mild, not spicy for this recipe) 1 egg 1 Tbsp water 2 Tbsp butter
Rinse chicken, trim fat, and pat dry. Beat egg and water together in a small bowl. Put seasoned flour in another bowl. Dunk chicken in egg wash, then coat in flour, leave in flour for 2 minutes. Melt butter in a skillet until a pinch of flour begins to fry when added. Cook chicken on low medium heat, turn when lightly browned, and cook until brown and juices run clear.
Place chicken breast on a plate and ladle poblano cream sauce on top.
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Post by 58limited on Mar 8, 2014 20:47:45 GMT -5
I made this again tonight and served it with some Parmesan risotto. Wonderful!
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Post by vaporvac on Mar 9, 2014 0:10:42 GMT -5
I still need to make this. Parmesan Risotto sounds wonderful, but I also imagine it with spoonbread...sort of like a southern tamale!
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Post by 58limited on Mar 9, 2014 17:33:18 GMT -5
Spoonbread sounds like a good match, I'll try that next time.
This was my first time making risotto and I couldn't find the proper rice at the store so I used medium grain rice. It came out good but not as creamy as it should have been. I just ordered some arborio rice on Amazon. I made the risotto in the skillet I fried the chicken in - the little brown bits from the chicken added some depth of character to the risotto. Here is the recipe I used, found using Google:
Parmesan Risotto
Ingredients:
1½ cups arborio rice 1 qt chicken stock ½ cup white wine 1 medium shallot or ½ small onion, chopped (about ½ cup) 3 Tbsp unsalted butter 1 Tbsp vegetable oil ¼ cup grated Parmesan cheese 1 Tbsp chopped Italian parsley Kosher salt, to taste
Preparation:
Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2-3 minutes or until it is slightly translucent.
Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown.
Add the wine and cook while stirring, until the liquid is fully absorbed.
Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
Note: It's important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.
Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches.
Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed.
Stir in the remaining 2 Tbsp butter, the parmesan cheese and the parsley, and season to taste with Kosher salt.
Risotto turns glutinous if held for too long, you should serve it right away. A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn't run across the plate, nor should it be stiff or gluey.
Makes 6-8 servings
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Post by vaporvac on Mar 9, 2014 19:02:57 GMT -5
That is making me hungry and I just ate! Great instruction, too. Nothing like a good risotto except maybe polenta, or cornmeal mush as we used to say. I'll have to scrounge up my Spoonbread recipe from the Boone Tavern in Berea, Ky. It's THE best, but they don't give out the REAL recipe anymore. I lucked out and am glad I never lost the original.
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Post by 58limited on Mar 9, 2014 23:06:35 GMT -5
Oh, Please post that recipe!
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Post by mach12 on Oct 26, 2014 10:31:36 GMT -5
58limited - this poblano chicken recipe is awesome! I'd seen it earlier and gathered the ingredients together and finally tried it yesterday. Thanks for posting it!
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Post by 58limited on Nov 15, 2014 13:35:59 GMT -5
Glad you liked it. It is one of my stand-by recipes, I generally have the ingredients on hand.
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