Thursday, August 20, 2009

Plum Good Shrimp

Shrimp and Plum Kabobs.
Perfect for small fresh plums that aren't sweet enough for snacking. And you look pretty fancy for something so simple.

2 tbl veg oil
1 tbl sesame oil
2 tbl thai basil or cilantro, chopped finely
zest of 1/2 a lime
dash or two soy sauce
red pepper flakes to taste
1 dz raw shrimp, peeled and deveined
2 plums, pitted and peeled, cut in half, then half, then half

Mix first 6. Toss with shrimp and plums. Let marinade for 30-60 minutes. Cram on a kebob. Salt and pepper to taste. Grill.

You can make extra marinade and set it aside. Add lime juice and serve over a salad. You are welcome.

Wednesday, August 19, 2009

Flat Chested Chicken

I got super tired of baked chicken. I wanted to make chicken cutlets, but I didn't have a mallet or the inclination to bother. Slice the chicken breast in half thinkness and it'll do. I used cream because it was what I had. Buttermilk or egg would work too. Ditto on the herbs. Use what you got. Mix them in the breadcrumbs. Salt and pepper the cream.

Flat Chested Chicken
Serves 2-3

2 chicken breasts, sliced in half thickness
1 cup breadcrumbs
1/2 cup cream
1/2 cup flour
1/4 cup thin sliced fresh herbs ( basil, thyme, oregano)
Salt and Pepper
Olive oil
1 tablespoon garlic
2/3 c. white wine
Pat the chicken dry. Dredge in the flour and shake. Dip in the cream, then roll in crumbs. Heat olive oil in a large skillet over med-high heat. Cook till done. put chicken aside and cover lightly with foil. Turn heat down to medium. Add garlic and cook 1-2 minutes. Add wine and scrap bits off the bottom of the pan as you stir. Cook till reduced. Serve over chicken.
I served it with local squash and onions cooked in olive oil till soft and lightly brown.