lougord99 wrote:Thank you. This was my and my sister-in-law birthday dinner. I should have visually documented the process, but it was a significant part of the day both Saturday and Sunday in the making.
Well, it looks like your hard work really paid off. That Wellington was gorgeous.
Wanted to take another swing at the parmesan crusted chicken that got away from me during a work call last week . . .
MarinadeBoneless, skinless chicken thighs in 3 parts buttermilk and 1part Frank's hot sauce. These marinated for about 4.5 hours.
DredgeParmigiano Reggiano, blanched almond flour, salt, black pepper, granulated onion & garlic and cayenne pepper. After the chicken came out of the marinade, I dried it off, dragged it through an egg wash and coated with the dredge. From there, it's a shallow fry in a 12" nonstick skillet, using a mixture of evoo and veg oil.
There was also side dishery. Needed to move some long beans . . .
Long Bean Mise En Place & Kanehide PS60 Gyuto, 210mmRice vinegar, veg oil, red pepper sauce, gochugaru, Tupelo honey, minced garlic, gochujang, long beans and dark/mushroom soy sauce. This was just a quick wok stir-fry, with some of the garlic going in early and some of it going in at the end.
Now, back to the chicken . . .
Parmesan Crusted ChickenNot at all bad for a no-flour affair. The exterior was crusty and for the most part, it stayed adhered to the chicken.
Plated UpWith stir-fried long beans and leftover/reheated mantequilla beans from over the weekend. After all the chicken had cooked, there was some leftover egg wash and dredge, so I mixed them together, tossed in another egg and some leftover sauteed onions and mushrooms from
who knows when and fried up a few pancakes. Forgot to get a shot of them but they turned out really well. I loved using everything up, especially in creating such a tasty, high-protein by-product.
Happy Monday!
=R=
Same planet, different world