Saturdays are for relaxing, weekend projects, family, company (sometimes) and great food. When I was much younger, Saturdays were of course, for recovery. My Fridays were brutal! Sure my nose was to the grindstone Monday thru Friday, and of course I worked hard but, come Friday night, it was on and poppin'! Saturdays were all about staying horizontal until the room stopped doing weird things, like spinning. Now, of course those days long behind me, I prefer a more docile approach to the weekend, like cooking and entertaining. In that light there's nothing more simplistic than seared chicken with a salad, side and a quick but delicious dessert. On to the cooking portion........
- Chicken Thighs (2 pp)
- Garlic (6 cloves)
- Sugar (1/8 cup)
- Salt (1/4 cup)
- Fresh Thyme (1 bunch)
- Fresh Sage (1 bunch)
- Fresh Oregano (1 bunch)
- Lemons (3 each)
- Water (1 pint)
- Grape Seed Oil (1/16 Cup)
- Leeks (1 stalk)
- Assorted Mushrooms (16 oz)
- Arugula (12 oz)
- Heavy Whipping Cream (4 oz)
- Salad Greens (8 oz)
- Cherry Tomatoes (5 Halves pp)
- Cucumber (3 slices pp)
For dessert we will need:
- Pound Cake (1 slice pp)
- Pineapple Peeled (1 whole)
- Butter (2 Tbs)
- Sugar (1/2 cup)
- Heavy Whipping Cream (4 oz)
- Rum (1/4 cup)
- Mint (1 crown pp)
- Vanilla Bean Ice Cream (1 scoop pp)
Brining is a process that is simple and adds flavor to most proteins. Once properly brined there is no need for additional salt as the item brined is all already properly saturated with it. For the thighs we will combine the salt, sugar, water, roughly chopped garlic, herbs, and halved lemons. Place the thighs in a bag or bowl and cover completely with the brine, allowing to sit for 12-24 hrs (see picture below).
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| Brining Chicken |
Take the chicken from the brine, pat dry with a paper towel and place on a baking sheet. (see picture). Preheat oven to 400 and heat a pan on the stove with oil. Place the throughly dried chicken in the pan Skin Side Down and allow to cook for 3-5 minutes to adhere to the pan and form a "Crust". Flip and place directly in the oven Skin Side Up allowing to cook thoroughly (about 10-13 more minutes).
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| Allowing Brined Chicken to Dry |
Take the Leeks and cut them in half lengthwise and into 1/4 inch slivers, place in cold water to be sure to remove all grit. Once done place in a strainer and pat dry with a towel. Place the leeks in a preheated pan with oil and allow to brown slightly. The assorted mushrooms can be bought precut for a moderate price and will be added to the pan with the leeks, allow the mushrooms to brown slightly and then add the arugula. Chop 3 leaves of sage and add them next. Finally add the cream by pouring a little bit at a time (4 oz) until you reach the desired consistency.
Take your plate, add the salad with the halved tomatoes and cucumbers and plate the rest of your dish.
For the pound cake simply use store bought cake and cut it into desirable slices. Add butter to a skillet allowing the pan to get hot and add the pound cake allowing it to toast (this is an important step as it add texture to your dessert so be sure not to skip). Once toasted set on your dessert plate toasted side up. Add the pineapple rings to the pan allowing onside to brown, flip then turn down the flame and add rum. Once cooked plate your dessert and add the ice cream (see picture). Pour the sauce over the cake and pineapple and enjoy the rest of the weekend, that's what it's made for right?????
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| Bon Appetit |
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