K, Here are some of my faves. Hope ya likes. I don't really go with measurements most of the time, and these can all be adjusted to taste. Rock:
Lemon Garlic Chicken
Chicken boob -er, breast halves- I guess 4 is the standard, but go nuts with 6, 8, doesn't matter. As long as your skillet is big enough.
Heat some oil in a large skillet. Rinse and dry the boobs and sprinkle them with some salt, pepper, and a little garlic powder.
Beat 2 eggs (i add more salt and pepper to the egg mixture just cuz i like extra flavor) and dip the boobs in that and then in some flour.
Brown the boobs in the oil until golden, about 3-5 minutes on each side. Just keep them moving and judge accordingly.
Pour in the following: (this is all adjustable and dependant on how much chicken you are cooking. Feel free to add more/less of anything, it all cooks out and in and through and whatever anyway): 1/4-1/2 cup cooking sherry, 1/2 lemon squeezed (or about 1/8 cup lemon juice), 3 or 4 cloves chopped fresh garlic (damn right i do the maximum), and 1 cup chicken broth or chicken stock. Chop up some fresh basil - dried basil is fine too - for later.
Bring to a boil with the chicken and cover, and simmer for 15 minutes.
Put some cute lil' bowtie pasta on the stove and boil them shits.
Lift cover of skillet, turn chicken over, sprinkle basil over everything and replace cover. Simmer for another 5 minutes. Serve chicken over the pasta with a couple spoonfuls of the sauce, sprinkle with black pepper and maybe a little parmesan cheese if you want and serve. I suggest asparagus, broccoli, or salad as a side and definitely encourage some garlic toast. Delish.
Skirt Steak Ruv Yoo Rong Time:
Get about a pound of skirt steak. If you don't find it readily available in your meat dept., ask your friendly meat guy to cut you some. It's basically the flank of the flank. If you can't obtain it, flank steak will do. Cut it along the grain into pieces that are about 2 inches square. Let them sit in a marinade of the following:
Soy sauce, brown sugar, garlic powder, and black pepper. As always, I just do it to taste. You can adjust the sweet/salty ratio to your liking. Marinade for about half an hour - but no longer than an hour or else you take the risk of losing that nice skirt steak flava. Sacriledge!
While that's chillin' in the marinade, get yourself a sweet onion (vidalia is the best) and chop up as much as you want (half is usually enough) into slices that are about 1 inch x 1 inch. Heat oil in a skillet and sautee the onion until it is soft but not clear - unless you're into that. I myself don't like it soggy. If you want, add some freash snap pea pods (def. recommended). Remove the onion (and peas if you put them there) and put it in a bowl, retaining as much oil in the skillet as possible. Get that steak in there with that sweet onion flavored oil and move it around, letting it brown for about 3 minutes - just enough so it's cooked but still nice and tender and pinkish inside, retaining that skirt steak magic.
During the last minute or so, you can add those snap peas and some drained canned mushrooms just long enough for them to heat up since they're already cooked, and pile everything into a bowl and mix it up, and serve - I suggest over rice. If you prefer fresh chopped mushrooms, just remove everything else from the skillet and keep the shrooms in the pan with the oil until they are soft. Yums.
Pork Tenderloin Dijon Marsala Orgasm:
Damn this one is good. I'll just do a conventional recipe style and list the ingredients and then tell how to cook it. As per Marf, everything is adjustable to your own liking. Here y'are:
1 pork tenderloin, 1 to 1.5 lbs. Adjust cooking time accordingly.
4 tablespoons dijon mustard.
1 tablespoon oil (i use veg. oil but i don't think it matters)
2 tablespoons butter.
2 shallots, minced
3 or 4 cloves garlic, minced
1 cup marsala wine
1 1/2 tablespoons dijon mustard (yeah i know I already mentioned this. It's going to make sense, trust me.)
1 cup heavy cream or half-and-half
4-6 oz. sliced baby bella mushrooms (use as many as you want)
Directions:
Preheat oven to 350. Coat yer loin generously with dijon mustard. Douse that shit. It's dang tasty. And it feels kinda sexy when you're massaging the loin and - sorry. Oil a 9x13 baking dish.
Heat oil in a skillet (marf favors those skillets doesn't she) over medium-high heat. Brown the loin in the skillet, turning to brown evenly. Transfer that puppy to the baking dish.
Bake in the oven for 20 minutes. Turn, cook for another 20 minutes, or until desired doneness. You want the middle to be lightly pink. Cooking time is dependant on loin size. Hehe, I said loin size.
Meanwhile, melt butter over medium heat in the same pan you used to cook the loin. Cook the mushrooms with the shallots and the garlic in the buter until they are soft. Stir in the marsala, mushrooms. mustard, and cream and cook until the volume of liquid is reduced by about half. For those who don't know about reduction sauce, what you want to do is stir it constantly as it thickens and remove it from the heat when it looks nice and creamy-thick enough and doesn't have a strong alcoholic fragrance anymore.
Slice the pork and place on your serving dish. Spoon the sauce over the meat and serve, I suggest with a flavored rice, rolls, and your green veggie of choice. Stupidly heavenly.
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I left my pants at the BBP5.1
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