Sunday, March 14, 2010

Sunday Dinner - March 14 2010 (Pi Day)

Today, I had one of those days in the kitchen where you're jsut fighting a losing battle. I burned my first batch of roux flour, dirting one pot. Then had to change from the 2nd pot to a 3rd, larger one. Not enough rice for dinner. I didn't pay attention to the amount of spice I was adding and the final product was bland.

But cooking, as in running you learn to adapt. I started a second roux. I moved the sauce to a larger stock pot. I added caynne to the leftover sauce. You recover from an injury. You get over the disapointment of a bad race.

Chicken Sauce Piquante
6 boneless, skinless chicken breasts (you can use turkey, sausage, tasso or any boneless meat)
1 cup roux flour
2 tbsp olive oil
6oz tomato paste
1 lg onion, chopped
3 celery rib, chopped
1 bell pepper, chopped
2 cloves garlic, diced
1 cup diced tomatoes
2 cups pureed tomatoes
1 qrt chicken stock
salt, to taste
black pepper, to taste
cayenne pepper, to taste
1/2 tsp oregano
2 tbsps Worcestershire Sauce

In a bowl, stir roux flour into chicken stock. Set aside.

Season chicken breats with salt & pepper. Heat up your George Forman. (When's the last time you used your George.) Cook chicken until golden brown.

In a heavy bottom pot, heat oil over med-high heat. Add onions, celery, bell pepper and garlic. Cook for 5mins. (I used a pre-chopped mix today.)

Add tomato paste, tomatoes and chicken stock/roux mixture. Blend well into the vegetable mixture, bring to a rolling boil and reduce to simmer.

Add chicken, salt, black pepper, cayenne, oregano and Worcestershire. Stir well. Cook for 45mins.

Usually, sauce piquant is served over rice but I didn't have enough for dinner. So I substitued pasta.

Happy Pi Day

Today is March 14th (3/14) or Pi day and when you have a family of engineer dorks, you end up with silly things like an apple pie with Π cut in the top crust.

Birthday Wishes
If you've got a few mins, stop by Meg Runs and get the info to send Jill some birthday love. Jill is very inspiring and a talented runner. Plus she was my bloggy valentine and sent me some really nice swag.


Anne Marie said...

Seriously is your THANG! look into the cooking blogoshpere to make your mark;-)

Jill said...

You and Meg are sneaky girls!!!

As always, I am inspired by your amazing cooking. During my spring break from nutsyland, I'm going to totally make one of your fabulous dishes and this one has to top the charts (cuz I can't get alligator meat here in Denver. Haha). The Pi cracked me up, something I could totally see doing! Have a gerat week, girl!!

Staci Dombroski said...

I hate when I burn the roux! That is so hard to get off the pot! My mom taught me a trick of putting a fabric softener sheet with water and let it soak. I do not know how it works, but it does. I hope you have a wonderful week!

Lori said...

LOL at your Pi!!

Melissa said...

The pi is sooo very cute. Your food always looks amazing