We went to Boston over Presidents day and got help celebrate Sages 8th Birthday. It was a lot of fun to see everyone and meet Sarah
Monday, February 23, 2009
Sunday, February 15, 2009
The Fairmont Princess Southwestern
Lisa and I stayed at the Fairmont Princess Scottsdale and we were spoiled rotten! One sunny morning, as Ray spread linens on the table for room service, a heavenly southwestern breakfast was our wake up call. Luxurious textures greeted out palates as the crunchy tostada casera yielded to silky eggs over-easy, topped with monterey jack and cheddar cheese then a piquant finish with fresh salsa - muy sabrosa!
So, here's my quick recreation with regular salsa for convenience, but if you have the time, fresh salsa is simply sublime...
The Fairmont Princess Southwestern
--------------------------------------
1 tostada casera (tostada fried, has wavy surface)
3 Tbs refried beans spread on top of the tostada
3 Tbs taco meat spread on top of beans
2 eggs over easy with monterey/cheddar melted on top
1 handful lettuce or spinach chiffonade
2-3 Tbs salsa
2-3 sprigs of cilantro for garnish
Saturday, February 14, 2009
Wednesday, February 11, 2009
Chicken and Wild Mushroom Marsala
OK everyone get your drool buckets out because this was a fabulous dish.
Ingredients:
3 Tbs Olive oil
12 ounces wild mushrooms stems trimmed
1 cup plus 1 tsp flour
Salt and Pepper
6 Chicken breast cut up in large cubes
12 Tbs Butter
1 cup Marsala wine
1 cup Chicken Broth
1 Lemon ( I used half of a large lemon)
1/4 cup chopped flat leaf Parsley
Steps to Make:
1 Heat the olive oil in a large saute pan, add mushrooms and saute until light brown (funny since most wild mushrooms are already brown). Takes about 3 min. Remove mushrooms and set aside for later.
2. In a shallow dish combine 1 cup flour and salt and pepper. Drop the chicken pieces in the mixture to coat all sides.
3. Melt 4 Tbs of butter in the saute pan over medium-low heat. Cook the chicken, should be a nice golden brown. Remove from the pan and set aside for later.
4. Next add the Marsala wine and the chicken broth and the 1 tsp flour, bring to a simmer. Sauce will slightly thicken. Add the mushrooms back into the pan and squeeze the lemon juice over the top, then add the remaining portion of butter, and continue to simmer for a couple more min.
5. Season the sauce with salt and pepper if needed.
6. Place the cooked chicken in a deep serving plate. Pour the Mushroom sauce over the top of the chicken. Garnish with the chopped Parsley.
7. Eat and Enjoy!
Ingredients:
3 Tbs Olive oil
12 ounces wild mushrooms stems trimmed
1 cup plus 1 tsp flour
Salt and Pepper
6 Chicken breast cut up in large cubes
12 Tbs Butter
1 cup Marsala wine
1 cup Chicken Broth
1 Lemon ( I used half of a large lemon)
1/4 cup chopped flat leaf Parsley
Steps to Make:
1 Heat the olive oil in a large saute pan, add mushrooms and saute until light brown (funny since most wild mushrooms are already brown). Takes about 3 min. Remove mushrooms and set aside for later.
2. In a shallow dish combine 1 cup flour and salt and pepper. Drop the chicken pieces in the mixture to coat all sides.
3. Melt 4 Tbs of butter in the saute pan over medium-low heat. Cook the chicken, should be a nice golden brown. Remove from the pan and set aside for later.
4. Next add the Marsala wine and the chicken broth and the 1 tsp flour, bring to a simmer. Sauce will slightly thicken. Add the mushrooms back into the pan and squeeze the lemon juice over the top, then add the remaining portion of butter, and continue to simmer for a couple more min.
5. Season the sauce with salt and pepper if needed.
6. Place the cooked chicken in a deep serving plate. Pour the Mushroom sauce over the top of the chicken. Garnish with the chopped Parsley.
7. Eat and Enjoy!
Monday, February 9, 2009
Friday, February 6, 2009
Fine Dining at Eric and Jen's Casa
Eric invited Lisa and me to a scrumptious chicken and wild mushroom marsala that was decadent and tasty! Noah was our constant companion and zen chef master as you can see in the photo.
And now, for the recipe, Mr. Sears, please!
Subscribe to:
Posts (Atom)