I was introduced to a new form a cooking: Sous-vide.
A quick lesson – Sous-vide is a form of cooking that utilizes submerging a vacuum sealed bag which contains your meat of choice into water that holds a constant temperature. The water is usually a lower temperature, and the meat is kept in for an extended period of time in order to provide a uniformly cooked meat.
Now, Sous-vide machines cost a pretty penny; however, one can accomplish the same results with… a beer cooler. I kid you not.
Feel free to read up on how to sous-vide cooking as my intent isn’t to provide a tutorial on the subject, rather to give you my first sous-vide dish – Prosciutto wrapped Chicken with Poblano Peppers and Sun Dried Tomatoes
Needed For the Dish
2 Skinless Chicken Breasts
4 pieces of thinly sliced prosciutto
2 slices of fresh mozzarella
1 large Poblano Pepper, diced
1 cup Diced Sun Dried Tomatoes, in oil
1 Small Shallot, diced
1 tsp honey
2 tsp soy sauce
1 tsp olive oil
Note – you’ll also need tooth picks and oil for frying.
1. Place your chicken in a zip lock bag and remove the air (vacuum machine or submerge in water to use the pressure of the water to remove the air).
2. Fill a cooler with water heated to 150 degrees, place bag in cooler and seal and let it sit in there for about 100 minutes. Make sure to check the temp roughly every 30 minutes. If your temp drops below 145, add more water.
3. In the remaining 20 minutes, place your 1 teaspoon of oil into a medium sized skillet with your peppers, sun dried tomatoes (in oil) and shallot. Cook over medium high heat for roughly 5 minutes, and then reduce heat to medium-low and mix in honey and soy sauce. Cook for an additional 5 minutes. Then reduce heat to low while stirring occasionally to prevent burning.
4. Remove chicken from cooler, pat down.
5. Place a slice of mozzarella on top of the chicken, wrap with prosciutto, and fry (not deep fry) in oil for roughly 2 minutes per side.
6. Plate, cover with your pepper/tomato sauce, and serve with a green salad
This was one of the freshest, moist, pieces of chicken I’ve ever had in my life. The prosciutto and the sauce add the perfect touch for the topping… I cannot – cannot – wait to try this when cooking steak!
Tina has introduced me to the wonders of dry white wine vinegar. I’ve made a few changes to this knock-out recipe that Tina Culbertson posted a few days back. Let us get to it!
Required Items for Fettuccini di Tina
2 tablespoon minced garlic
1 tablespoon minced yellow onion
2 tablespoons butter
1/2 cup dry white wine
1/4 cup water
1/4 cup fresh lemon juice
2/3 cup cold butter, sliced
1 1/2 cups chopped sun-dried tomatoes
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/8 cup thin sliced green onion
1/2 teaspoon kosher salt
1/2 teaspoon shallot
3 boneless skinless chicken breast
extra virgin olive oil, for brushing
8 oz Fettuccini
First up, get the water for your Fettuccini up and boiling. Once you have a rolling boil going, add salt and pasta. Cook until al dente and set aside (or if you are really good, time it perfectly while the other items are cooking)
Next up the chicken… brush with olive oil and grill to your liking. Depending on your available tools this may be an actual grill or stove top. Set aside and cover (or time for the sauce).
Now the sauce…
1) Saute garlic and yellow onion in 2 Tbs. butter in a large skillet over medium heat the garlic begins to turn slightly brown.
2) Stir in White Wine Vinegar, Lemon Juice, Water and increase heat to medium-high to reduce your mixture by half.
3) Reduce heat to low and stir in cold butter, one slice at a time.
4) Stir in tomatoes, basil, parsley, green onion, kosher salt, and shallot and cook for 3 to 4 minutes.
Tina, thank you SO much for a wonderful dining experience. I’ve tasted this flavor a number of times and wondered how to pull it off, now I have an understanding. Frankly, the sauce alone could be used for pasta along.
It was THAT GOOD.
The original recipe called for Goat Cheese to be used as a topping but, yeah, I forgot to throw some on at serving time. It didn’t matter as the dish rocked!
Thanks again, Tina!