My family 1st moved to the North Shore above New Orleans when I was only 14, whereas I instantly fell in love with the local cuisine. I love fine food & soon learned I had the knack for creating it. Whenever I come across something I like, I'll try cooking it off & on until I figure out the right recipe for it. My bill of fare includes, Cajun, Italian, Chinese /Thai, Mexican & southern comfort food, all with a Creole influence. Though my bill of fare includes a wide ethnic variety, my menu is actually fairly small; but the dishes on it, are guaranteed to be amongst the best in their class that you'll find anywhere!

Monday, March 15, 2021

Chicken Marsala

 This is a really good one for a special, personal quiet night for two!  A very sexy chicken dish, guaranteed to make the night special!  This recipe' is SO simple & basic, that the video shows/explains it all, no need to even note any seasoning amounts!


Ingredients:


1 cup Vidalia onion, chopped
3/4 tsp Garlic, minced
1 cup Chicken Stock
2 tbs Butter
1/2 cup White Zinfandel
Sea Salt
Black Pepper
Garlic powder
Onion powder
Grnd Sage
Flour for dusting chicken
Olive Oil


Note; 
1) Add a big pinch (1/3 tsp) of salt/pepper right after the wine.   I just remembered I'd tasted before plating & made the adjustment off camera so...
2) Portobello Mushrooms go Great in this dish!  I didn't use them because the person I was cooking it for didn't like mushrooms!   
3) Recipe' works with Rice, Pasta, or Mash Potatoes!

Now as far as the Asparagus goes, I dowse the spears w/Olive oil, then usually season them with the same "dry" stuff used for the protein/entre' so they pair better;

Sea Salt
Black Pepper
Garlic powder
Onion powder
Ground Sage

And though I'd cooked/broiled those in the video on a "Pizza Pizzazz" I now use a more precise technique using my crepe pan; over medium heat, sauté for 2 mins, flip & sauté another 2 mins, remove from pan immediately/plate...  This brings the spears to a perfect Al Dente, with a nice snap & delightfully moist,  dissolving crumbly chew & NO woody grains!

On a side note; this was the dish I'd Christened my new Stainless Steel "Noni" Pan with, thus my comment at the beginning...

Hope y'all enjoy!

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