Updated: 2/3/2005; 1:50:26 PM.
There's a Chef in My Kitchen
Culinary musings of a passionate gourmand, chef and social sommelier.
        

Monday, January 03, 2005

A new year... ANOTHER new year! 

I'm amazed and daunted by the time that has past... and the recipes that I haven't posted or shared; the wines I've tasted, enjoyed and then let slip on... And the insights I've gained by teaching through my business...  It is amazing!

So, yes... its time to get back to blogging -- its time to share what's happening in my test kitchen, so you too can experience my expanding repoirtoire.  Not surprising, my recent inspiration came from teaching a Kitchen Essentials class.  My student, a delightful young business woman with amazing instincts in the kitchen, and a preference for Asian flavors, reminded me of an old Barefoot Contessa recipe for a Szechuan sauce.  Ina Gartent tosses her sauce with spaghetti and then julienned red and yellow bell peppers to make an appetizing salad.  I had to modify it, but it was just the ticket for a quiet New Year's Eve dinner and pleasure to enjoy with a Bonny Doon Riesling -- their Pacific Rim Riesling, to be exact (which, incidentally, was equally as pleasing New Year's Day with the traditional pork and sauerkraut dinner!). 

Linguine with Grilled Chicken tossed in a Szechuan Sauce
adapted from Szechuan Noodles in Ina Garten's The Barefoot Contessa Cookbook.

1 pound organic linguine, cooked in well-salted water and drained

about 1 pound chicken tenderloins, marinated in equal parts lemon juice and a fruity olive oil for 2 hours; grilled over medium-high heat, about 2 minutes per side.

Szechuan Sauce:
4 large garlic cloves
1/4 cup fresh ginger, peeled and coarsely chopped
1/4 cup vegetable oil
1/2 cup organic peanut butter
1/4 cup Lite Soy Sauce
1/4 cup medium sherry
1/8 cup sherry vinegar
1/4 cup honey
1 teaspoon hot chili oil
1 tablespoon sesame oil
freshly ground black pepper

Place all the ingredients in a food processor fitted with a metal blade and process until completely smooth and saucelike. 

To serve:
Chop the grilled chicken tenderloins into bite size pieces. 
Combine with the cooked linguine in a warmed pasta bowl.  Add the Szechuan Sauce, about 1 cup at a time and toss until the linguine is coated.  Add additional sauce as needed.  Serve immediately. 

Yes... it's that easy.  And, deliciously indulgent.


5:24:18 PM    comment []

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