Brian’s First Date Special
CHICKEN FRICASSEE
1 Fryer Chicken (around 3 pounds) cut into pieces
4 tablespoons of butter
In a Dutch oven, fry the chicken pieces in the butter, careful not to burn the butter. After 10-15 minutes of cooking the meat on both sides, remove the chicken and place to the side.
Add the following chopped vegetables to the butter and chicken drippings:
1 onion
1 carrot
1 stalk of celery
Sauté for about 10 minutes. Then add 8 ounces of quartered mushrooms to the mixture and continue cooking for about 5 minutes. Add 3 tablespoons of flour, mixing thoroughly but slowly, and cook until the sauce is thickened, about 1 minute. Then add 3/4 cup of white wine and 4 cups of chicken broth. Stir gently to ensure the vegetables do not break. Add the chicken pieces back into the pot on top of the vegetables. Add a bouquet garni to the pot. After the mixture has boiled, reduce the heat to simmer and cook covered for about 30 minutes. Remove the chicken.
Whisk 2 egg yolks and 1/4 cup cream together and then temper the mixture with the warm sauce. Then add this into the pot, stirring gently, and cook until thickened, about 2-3 minutes. Add 2 tablespoons of butter and incorporate. Finish by adding the chicken back into the pan with 3 tablespoons of tarragon, fresh preferred, and 2 tablespoons of fresh lemon juice. Stir gently for 2 minutes and then serve. Bon appétit.
POTATOES WITH BEURRE BLANC SAUCE
Sauté about 3-4 medium-size potatoes in olive oil until crispy on all sides. In a separate pan, prepare the beurre blanc sauce.
Boil 1/4 cup white wine, 1/4 cup vinegar with one finely chopped shallot until the mixture is thickened and reduced, about 5 minutes. Add 1/3 cup of cream and a dash of white pepper. Boil about 1 minute. Quickly cut two sticks of butter (1 cup) into small pieces and then add a few at a time to the sauce, whisking constantly until the sauce is thickened. For a smooth sauce, strain out the shallot (or leave the shallot pieces large enough to remove with a fork). Add in about 2 tablespoons of fresh parsley, stir, and then pour over the potatoes, tossing gently. Serve.
WATERCRESS SALAD a L‘ORANGE
Wash the fresh watercress and lightly snap the stems into smaller pieces. Peel either a regular orange or a blood orange (preferred) and remove the fruit from the inside of the skin by placing a delicate cut across the top of the orange segment. Then arrange artfully on top of the delicate leaves. Make the pecans.
Honey Bourbon Pecans
1 cup pecans
1/8 cup honey
1 tablespoon butter
1 tablespoon bourbon
Add ingredients to a shallow pan and cook over medium heat until the mixture foams and coats the nuts, about 3-4 minutes, careful not to burn the mixture. Spread the nuts onto a buttered piece of parchment paper on a cookie sheet and cook in the over at 375 degrees for 5-6 minutes, watching the color of the nuts. You want them toasty brown. Once finished, set onto a wire rack and let cool for 30 minutes. Add to the top of the salad and enjoy.