We do spiralized zucchini a lot (if you haven't noticed). The GEFU Spirelli Spiral Slicer is one of my favorite tools. It's quick and easy and so compact it fits easily into my accessories drawer, a key element when you're in a city kitchen. As usual, it's available at Sur la Table.
Roast Spatchcocked Lemon Chicken
Ryan showed me this picture of his dinner the other night and I asked if I could post it because it looked so cool. I, for one, had not heard of "spatchcocking". You? Apparently, the technique involves flattening the chicken allowing more of the skin to crisp at high temperatures. Ryan followed Martha's recipe — you can find it here.
The Palm House Cubano
The Cubano Sandwich at the Palm House on Union Street in San Francisco is Michael's new favorite brunch food. They keep it classic with delicious pressed pork loin, smoked ham, dill pickle, jack cheese, and mustard. Michael gets extra cheese on it, obvy.
Chicken With So Easy Creamy Mustard Sauce
This has become a go-to meal for when I'm feeling tired, lazy... or both. The sauce is so easy, but incredibly rich and delicious.
How to Make it:
The Chicken:
- 2-3 Boneless, skinless chicken breasts
- 2 tablespoons vegetable oil
- White truffle salt (I used Selezione Tartufi White Truffle Salt from Sur la Table) and fresh ground pepper
Preheat oven to 350 (f). Add oil and heat up an oven-safe skillet to medium-high heat until the oil is hot. Generously salt and pepper the chicken. Carefully add the chicken to the pan. Don't move the chicken while it's browning. After about 6-8 minutes turn the chicken (the chicken should turn relatively easily, if it's sticking to the pan it's not ready to turn). Put the chicken in the oven and cook for about 25 minutes or until thermometer reads 165 (f).
So Easy Creamy Mustard Sauce:
- 1 cup of heavy cream
- 1 tablespoon mustard (I used Olivier® Napa Valley Toasted Shallot and Dark Beer Mustard from Sur la Table, which is crazy delicious)
- Salt and pepper (if needed)
Remove the chicken from the skillet and set on a plate wrapped in aluminum foil to keep warm. Set to medium heat and add the cream to the skillet. Deglaze the pan using a whisk. Stir in the mustard. Add salt and pepper to taste, if needed. It's that easy!
I served the chicken with steamed spinach. Topped with the Creamy Mustard Sauce and a little freshly grated Romano cheese.
Susan's Green Drink Recipe
This is my favorite green drink invention. I try to have these for lunch to help me balance out against the dinner splurge.
How to Make It
- 1 large handful of kale
- 2 Roma tomatoes
- 1 large celery stock
- 1 large carrot
- 2 stocks asparagus
- About 1/2 cup broccoli stems
- 1/4 red pepper
- Juice of 1/2 lemon
Put all, except the lemon, through your juicer. Hand squeeze the lemon into the juice. Mix well and drink up!