Chocolate-It's What's for Dinner

I know I've been slacking off with posts a bit lately. I've been busy (training a new dog) and haven't really been making too many new things - just sticking with old standbys. I did Sous Vide a wicked great steak last week, but I've already posted about doing that before .  I was going to just grill some chicken breasts but then I came upon this recipe and decided to heat up the kitchen - there was little fire involved. Shooting flames - OK maybe not shooting but flames  Chicken & Mango (Adapted from Cooking Pleasures) 1 lb chicken breasts 3 T heavy cream 1T fresh oregano salt/pepper 1 onion cut into 1" wedges 1 pepper cut into 1" wedges (totally optional) olive oil 3 cloves garlic, minced 1 lime - juice & zest 1 mango, cubed 1/4 c rum Pound chicken breasts thin (see basics page on how to prep them). Place them in a bowl and season with salt and pepper. Add oregano and pour heavy cream over them. Toss to coat. Cover and refrigerate ...

I decided my first experiment with the Sous Vide would be chicken breasts. If things went dramatically wrong, it was not a huge time investment - a little over an hour and it was not an expensive cut of meat. I have to say it came out superb. They were moist and all they needed was a few seconds in the frying pan at the end. Thank goodness I have that vacuum sealer . It really came in handy. You can also use regular zipper bags but I do think the vacuum sealer is easier to use. Since I had 4 boneless chicken breasts, I decided to do a comparison test. I pounded two thin and sealed them up; the other two I didn't thin. I think the pounded ones came out better.  Although they both sort of puffed up a bit. Here's my first Sous Vide attempt: Honey Mustard Chicken (adapted from ANOVA ) 2 Chicken Breasts 1 T dijon 1 T spicy brown mustard 1 T olive oil 2 T honey 2 T Kressi Vinegar or white vinegar salt/pepper Mix the mustards, oil, honey, vinegar, salt, and pepper tog...