Meal of the Month
Bourbon Pecan Chicken
Try this out in November! You will be glad you did!
Ingredients
- ½ cup finely chopped pecans
- ½ cup dry bread crumbs
- 8 skinless, boneless chicken breast halves
- ¼ cup clarified butter, melted
- ¼ cup Dijon mustard
- ¼ cup dark brown sugar
- 2 ⅔ tablespoons bourbon whiskey
- 2 tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
- ¾ cup unsalted butter, chilled and cut into small cubes
- ½ cup sliced green onions
Directions
- Step 1
- Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
- Step 2
- In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
- Step 3
- Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.
Appetizer of the Month
Pear and Blue-Cheese Pastry Triangles
Ingredients
- 2 tablespoons olive oil
- 1/4 cup roughly chopped shallots
- 4 green onions, chopped
- 1 tablespoon minced garlic
- 12 ounces spinach leaves
- 1/2 teaspoon salt
- 1/2 teaspoon fresh lemon zest
- 2 teaspoons fresh lemon juice
- 1 cup Greek yogurt
- 1/2 cup finely crumbled feta cheese
- 2 tablespoons chopped fresh dill
- Freshly ground black pepper3 tablespoons butter
- 1 tablespoon olive oil
- 4 sweet (Walla-Walla, Maui, or Vidalia) or yellow onions (2 lb. total), peeled and sliced very thinly
- 1 firm-ripe pear (8 oz.), rinsed and cut in half crosswise, then lengthwise
- Salt and pepper
- 2 sheets puff pastry, thawed but kept cool
- 7 ounces (1 1/2 cups) crumbled gorgonzola or other blue cheese
Directions
Step 1
In a 12-inch frying pan over medium heat, melt the butter with the olive oil. Add the sliced onion and reduce heat slightly (between medium and medium-low). Cook, stirring occasionally, until the onions soften and turn brown, 30 to 40 minutes. Meanwhile, trim the pear quarters to remove seeds, then cut into thin slices; set aside. When onions are done, sprinkle with salt and pepper to taste and set aside to cool to room temperature.
Step 2
Preheat oven to 375° (convection oven not recommended). Line two 14- by 17-inch sheet pans with parchment paper and transfer one sheet of pastry dough to each. Roll out pastry lightly with a floured rolling pin to flatten any creases.
Step 3
Using a pizza cutter or sharp knife, cut the pastry sheets into triangle, wedge, or diamond-shaped pieces about 2 inches wide (don't worry if you cut through parchment). Slightly separate pieces so that they are not touching.
Step 4
Lay a pear slice in the center of each wedge (trim the slice so that it doesn't cover the entire pastry). Top with a small pile of caramelized onions and about 1/2 teaspoon of the gorgonzola or blue cheese.
Step 5
Bake in oven until fully puffed and golden, about 25 to 30 minutes. Serve warm.
Step 6
Do-ahead tips: Cook the onions up to 2 days ahead. Store onions in an airtight container in the refrigerator. Slice pears, prepare puff pastry, and bake just before serving.
Step 7
Party short-cut: Hosting a bigger crowd? Buy extra puff pastry and get creative with toppings. Try sliced mushrooms and fontina cheese, or thinly sliced cooked red potatoes, thyme, and sea salt.
Drink of the Month
Pumpkin Harvest
Enjoy this October Drink!
Ingredients
3 Tbsp. pumpkin puree
Pumpkin spice or fresh grated nutmeg for garnish
1¾ oz. Bourbon
½ oz. amaretto
⅔ oz. simple syrup (adjust amount to taste)
¾ oz. apple cider
½ oz. heavy cream
2 dashes Angostura bitters
Directions
Place all ingredients into a shaker with ice. Shake vigorously until mixture is frothy.
Strain into a coupe and garnish with pumpkin spice or grated nutmeg.l.