Bugeater wrote:Don't feel alone. I felt the same way at work all day. Ended up thinking up a recipe based on the discussion that I am going to have to cook up this weekend.
This will start with a couple boneless skinless chicken breasts marinated in an herbed barleywine brine. I'll pat dry the breasts, dredge them in flour, egg, and seasoned panko. Saute in a little olive oil until browned and set aside in a low oven to finish cooking. Saute some shallots shiitake mushrooms, and a bit of garlic. Deglaze the pan with a couple of cups of barleywine and cook until liquid reduced by about half. Add a little heavy cream and adjust the seasoning (kosher salt, fresh coarsely ground black pepper, and fresh thyme). Ladle a the sauce over each breast and serve with a side of lightly steamed veggies and accompanied by some fresh warm french bread.
If I feel up for some dessert, I may do some strawberry mango cobbler. That recipe calls for some of my orange/lime mead in the mix.
Damn! Now I'm hungry again just from typing this. Guess I need to go do some shopping this weekend.
Wayne
Bugeater wrote:<snip/> breasts
<snip/> barleywine
<snip/> I'll pat dry the breasts, dredge them
<snip/> till browned
<snip/> barleywine
<snip/> Add a little heavy cream
<snip/> Ladle the sauce over each breast
<snip/> fresh warm french
<snip/> orange/lime mead
<snip/>
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