Tuesday, November 2, 2010

another crumby recipe

I haven't deconstructed anything recently, unless you count the below as deconstructing my last bread crumb and herb mixture. I've been in a more creative mood in the kitchen, and have really enjoyed myself. If you have a recipe you'd like me to deconstruct, I'd love to hear from you.

This recipe is a crumb mix for chicken, though I suspect it would work on pork chops as well.

3/4 cup panko
1 heaping T of lemon peel
1 heaping t dried thyme
1 heaping t parsley
1 heaping t sage
a few grinds of black pepper to taste
1 t garlic salt

This one worked really well on about a pound and a half of chicken breasts (cooked covered with foil at 375 for about 40 minutes, flipping halfway through). I didn't even oil them beforehand and they came out nice and crunchy on the outside, tender and juicy on the inside. The herbs worked very well together, and the overall effect was light and tasty.

To add some earthiness to the meal, I caramelized some onions, mixed them with some mushrooms I sauteed in white wine and olive oil, and stirred them up with some quinoa. If you haven't tried quinoa, I recommend it. It's got a nice nutty flavor, but not so strong that it doesn't work with herbs and spices. I also served some peas. Overall, I was very pleased with the combination.

This doesn't mean I'm done with bread crumbs. Not by a long shot. Putting this together was a lot of fun, and I'm sure I'll be doing it again!

Questions? Comments? Death threats? Let me know!

No comments:

Post a Comment