Let's Talk BBQ
FORUM SPONSORS => Savor Spices => Topic started by: teesquare on June 01, 2014, 09:01:28 AM
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Another "on the fly" , "what's easy but not boring to make dinner ;D...Some very thin sliced (or pounded will do ) chicken breasts.
(http://i428.photobucket.com/albums/qq1/teesquare1/SOUS%20VIDE/20140530_163401.jpg) (http://s428.photobucket.com/user/teesquare1/media/SOUS%20VIDE/20140530_163401.jpg.html)
Some seasoning - because we all know that chicken breasts are...well - boring ;D
A couple of slices of Provolone ...And - a slice of Prosciutto
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I had put the purple asparagus in a pan, added a little water, a splash of apple cider vinegar - and a couple shakes of W.O.W. - and cooked them to barely tender - but not limp. Just want to be sure that they are not tough once the chicken is cooked....
(http://i428.photobucket.com/albums/qq1/teesquare1/SOUS%20VIDE/20140530_165736.jpg) (http://s428.photobucket.com/user/teesquare1/media/SOUS%20VIDE/20140530_165736.jpg.html)
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Roll 'em up!
(http://i428.photobucket.com/albums/qq1/teesquare1/SOUS%20VIDE/20140530_164416.jpg) (http://s428.photobucket.com/user/teesquare1/media/SOUS%20VIDE/20140530_164416.jpg.html)
Dust 'em with more Trail Dust ( W.O.W. )
(http://i428.photobucket.com/albums/qq1/teesquare1/SOUS%20VIDE/20140530_164619.jpg) (http://s428.photobucket.com/user/teesquare1/media/SOUS%20VIDE/20140530_164619.jpg.html)
And...have a few left over asparagus spears and a few Prosciutto slices...hey those would make a nice appetizer huh?
(http://i428.photobucket.com/albums/qq1/teesquare1/SOUS%20VIDE/20140530_165953.jpg) (http://s428.photobucket.com/user/teesquare1/media/SOUS%20VIDE/20140530_165953.jpg.html)
Put them in a casserole dish-
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Cook at 350F for approx 30 minutes. Covered with aluminum foil for the first 20, uncovered the last. Just be sure the chicken is done. I cooked to 165F in the center. It will not be dry - I assure you.
(http://i428.photobucket.com/albums/qq1/teesquare1/SOUS%20VIDE/20140530_200348.jpg) (http://s428.photobucket.com/user/teesquare1/media/SOUS%20VIDE/20140530_200348.jpg.html)
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(http://i428.photobucket.com/albums/qq1/teesquare1/SOUS%20VIDE/20140530_200428.jpg) (http://s428.photobucket.com/user/teesquare1/media/SOUS%20VIDE/20140530_200428.jpg.html)
(http://i428.photobucket.com/albums/qq1/teesquare1/SOUS%20VIDE/20140530_200458.jpg) (http://s428.photobucket.com/user/teesquare1/media/SOUS%20VIDE/20140530_200458.jpg.html)
(http://i428.photobucket.com/albums/qq1/teesquare1/SOUS%20VIDE/20140530_200507.jpg) (http://s428.photobucket.com/user/teesquare1/media/SOUS%20VIDE/20140530_200507.jpg.html)
(http://i428.photobucket.com/albums/qq1/teesquare1/SOUS%20VIDE/20140530_201204.jpg) (http://s428.photobucket.com/user/teesquare1/media/SOUS%20VIDE/20140530_201204.jpg.html)
(http://i428.photobucket.com/albums/qq1/teesquare1/SOUS%20VIDE/20140530_201106.jpg) (http://s428.photobucket.com/user/teesquare1/media/SOUS%20VIDE/20140530_201106.jpg.html)
(http://i428.photobucket.com/albums/qq1/teesquare1/SOUS%20VIDE/20140530_201321.jpg) (http://s428.photobucket.com/user/teesquare1/media/SOUS%20VIDE/20140530_201321.jpg.html)
(http://i428.photobucket.com/albums/qq1/teesquare1/SOUS%20VIDE/20140530_201326.jpg) (http://s428.photobucket.com/user/teesquare1/media/SOUS%20VIDE/20140530_201326.jpg.html)
After using a turkey baster to suck up some of the broth in the bottom of the casserole and drizzle it over -I drizzled some 25 year old balsamic vinegar over these as they were served. I will be making this again....The creamy-ness of the Provolone, the slight "hammy" taste of the Prosciutto, and the moisture fresh taste from the asparagus works well in this.
Recipe:
4 Chicken paillards
1- package of very thin Prosciutto slices.
8 slices of Prosciutto
Way Out West Trail Dust
Asparagus
Balsamic vinegar
Just follow the pictures above. Really nothing to this one - and It would work with fresh green beans and Jicama spears in the roll up, or anything that you like that presents anise contrast in taste, texture and color.
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Great cook, Tee!! It looks delicious. That 25 yo balsamic is like pouring sweet syrup on the chicken. I have a bottle of 25+ yo balsamic that I save for special occasions, like a drizzle on fresh strawberries or a really good vanilla ice cream. It adds a nice finishing touch.
Art
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WOW that looks delicious T!!! I gotta steal this one! ;) Don
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Hey I like this Tim! And I just bet that it tastes even better than it looks! Where is my chair? Beautiful!
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Holy cow. Food looks fantastic. What a great cook.
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Thank You!
Tho there are a few steps - it is fast and easy. Could do this wish fish, or thinly sliced veal or pork I am sure....
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Dang!
Fantastic cook and very creative!
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Thanks Mike! Wish I had mor time to do surf like this...but, don't we all? :D
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Thanks Mike! Wish I had mor time to do surf like this...but, don't we all? :D
That and put some bronzer on them legs :D
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:D :D :D :D
( I tied that at the FG...The stuff does not even work on me - I am not kidding..... :D )
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I like it,and the paleo aspect looks really appealing,also see the spray Olive oil,I will be looking into that today too.
Like it,a lot!
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Great looking dish. ;)
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Nice looking meal, but since when do you cook? :D
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Fantastic cook Tim! Bookmarked!
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Nice looking meal, but since when do you cook? :D
You are a funny man Chris... ::) ;D
Actually - my cooking comes in spurts. I am on the go so much that I get a lot of windshield time to think about what I want to cook - and not enough time to cook it all. ;D :D
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A great cook that gives me many ideas for the smoker and the SRG
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Again Many Thanks for another great idea T ;D
Bookmarked
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Nice cook Tee - looks awesome and a great looking presentation. Nicely done! Inspiration received ;D
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Very cool cook Tee.. I'm going to try this. My wife would love this!
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Thank guys!
I like doing simple - but interesting cooks. And other proteins will work with different veggies, cheeses and meats.....So - there is a challenge for you ;)