Chardonnay

December 5, 2017 Tangie Holifield

Serves 4

Ingredients:
5 strips bacon
1 pound scallops
Kosher salt, to taste
Ground black pepper to taste
2 tablespoon olive oil
1 clove garlic, minced
3 tablespoons lemon juice, freshly squeezed
2 tablespoons Chardonnay or any type of white wine
2 tablespoons unsalted butter, softened but not melted
Fresh parsley, chopped, for garnish
Fresh chives, snipped, for garnish

Directions:
Heat a large cast iron skillet to medium high. add the bacon and cook until golden brown. Remove the bacon and drain on paper towels. All is to cook before crumbling into bits. Set aside.

Pat dry scallops with paper towels. Season with a pinch of salt and pepper. set aside.

Pour of the bacon fat and wipe the skillet clean with paper towels. Heat the skillet to medium high. Add of olive oil and heat until the oil is shimmering. Add the garlic. Add the scallop and sear on high heat, about 3 minutes on each side. Remove the scallops from the skillet and drain on paper towels.

To the skillet, add the lemon juice and the Chardonnay (or other white wine) Scrape the bottom of the skillet to release the fond.

Remove the skillet briefly from the heat and add the butter to the lemon Chardonnay sauce, and stir, to create a creamy sauce. Add the crumbled bacon bits and scallops back to the skillet.

To serve, ladle a small amount of the lemon sauce onto a plate add 2 to 3 scallops to the plate and garnish with chopped parsley and snipped chives.

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November 12, 2016 Tangie Holifield

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Poulet a la Crème or Chicken in Cream Sauce is a specialty of the town Bourg-en-Bresse. Originally, this simple recipe uses a whole cut-up chicken with water, a dash of flour, and a bit of cream to finish. In this version white wine and mushrooms are used to make the dish a bit more sophisticated, along with chicken thighs, which are the best part of the chicken. As a rule of thumb, 1½ thighs per person should be a generous serving for a main course. A sprinkling of chopped tarragon finishes the dish, which is best served with rice pilaf.

Serves 4

Ingredients:
2 Tablespoons unsalted butter
6 chicken thighs
6 ounces mushrooms, washed and sliced
1½ Tablespoons all-purpose flour
½ cup chardonnay or dry white wine
¼ cup water
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
½ cup heavy cream
1 Tablespoon coarsely chopped fresh tarragon

Directions:
Melt the butter in a large saucepan. Add the chicken thighs to the pan in one layer and brown over high heat for about 2½ minutes on each side.

Add the mushrooms to the pan and sprinkle on the flour. Turn the chicken pieces with tongs so the flour is dispersed evenly. Stir in the wine and water and mix well. Bring to a boil and add the salt and pepper. Cover, reduce the heat, and cook gently for 25 minutes.

Add the cream, bring to a boil, and boil, uncovered, for about 1 minute.

Garnish with a sprinkle of the chopped tarragon, and serve with rice pilaf.

Hello Friends!

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!