Fall | Petite Peche and Co.

Fall’

Chicken Scallopini-

Thursday, January 6th, 2011

This weeknight staple is luxurious for the family or for company and shows how even the hungriest of spirits and stomachs can be fed with food that is light and sweet. Pounding the chicken into thin cutlets makes it delicate, so mind the cooking time so as not to over cook.

Chicken Scallopini with Mushrooms & Marsala

serves 4

What you Need

4 chicken breasts pounded thinly (ask butcher or do yourself between plastic
wrap)
1 pound of white button mushrooms, stems removed and sliced thinly
1 stick (1/2 cup ) unsalted butter
1 cup of sweet Marsala Wine
Salt to taste
Olive Oil

Directions

Season Chicken well with salt on each side.
Add 2-3 tbsp of Olive Oil and 2 tbsp of Butter to hot sauté pan (either stainless
steel or cast iron) and add chicken. Cook gently only turning once for 2-3 minutes
per side removing to a platter to rest when completed (*keep in warmed oven if
doing multiple batches *)
Once you have sautéed all the chicken, add marsala wine to pan and deglaze,
scraping up the bits stuck at the bottom and creating a pan sauce- Saute for
one minute before adding remaining butter and once melted add mushrooms,
cooking just until tender.

Place Chicken back in pan to lightly reheat for a moment before serving-

Serve Alongside-

Sauteed Spinach

Potato Puree

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Chile and Chocolate Pulled Pork Tostadas

Wednesday, March 10th, 2010

A family favorite for sure, I love making this dish- Its versatile and simple so feel free to add in any spices you enjoy and watch the delighted look on the faces of those you serve!

What you need:

One large pork shoulder (called a butt)

1 small onion,

1 small carrot

2-4 tbsp of kosher salt

2- 4 tbsp of Chile powder

1 tbsp of cayenne pepper

1 oz of unsweetened baking chocolate

4 cups of chicken stock

2-3 tbsp of veg oil

Pre-Heat Oven to 250

In a large dutchoven or oven proof, coverable pot, add oil-

Combine salt, chile powder and cayenne in a small bowl and rub mixture over entire pork shoulder.

Add pork to heated oil and sear on all sides, 1 minute per side.

Remove once all sides browned and add vegetables to soften.

-then add chicken broth

Once combined add in shoulder and the chocolate

Cover and place in oven for 4-5 hours.

Remove and allow to cool~

On top of tostado add pulled pork, avocado and sour cream- Enjoy!

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Mexican Rice Pilaf w Toasted Pepita Seeds

Tuesday, July 21st, 2009

A great side to accompany any Mexican meal, this easy pilaf is a weekday staple of mine. Interchange the seeds and the spices for other fabulous pilafs to incorporate what you have on hand. 

For the Rice

2 c of medium or long grained rice, rinsed

one small sweet onion, diced 

1 tbsp of butter

salt and pepper

1 tsp of ground cumin

3 1/2 c chicken stock, preheated

1 c of pumpkin or pepita seeds, lightly toasted

2 tbsp of grapeseed or canola oil

 

Take a large sided skillet and heat to med high, adding the oil just before your onions. Once the onions begin to turn pale, add in your rice and cook until opaque. Add salt, pepper and cumin and stir. Adding in your chicken stock slowly stir to break up any rice that has stuck to the bottom of the pan. Add the butter and then cover, allowing 10-12 minutes to cook. Once the rice has cooked, remove from heat and toss in the toasted pepitas and even some fresh chopped cilantro, or sweet peas for color.

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