The Rogue Estate » vegetables http://rogueestate.com text encapsulated epicurean elitism Fri, 10 Sep 2010 06:34:10 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 New Feature: What’s for dinner? http://rogueestate.com/2008/06/23/new-feature-whats-for-dinner/ http://rogueestate.com/2008/06/23/new-feature-whats-for-dinner/#comments Tue, 24 Jun 2008 00:13:47 +0000 Macross http://rogueestate.com/?p=20 Both as a motivator to write more and as a method of regular content generation, I’ve decided over dinner tonight to publish a short article detailing my daily cooking adventures as time and said culinary activity permit.

The plan: I’ll keep notes as I cook and publish my recipe, the photo I always take for my Flickr album, and of course if it’s a recipe I didn’t make up myself, a link to the source. For the meals which I’m honored with guests, I’ll include their comments on the meal as well.

With that being written, grab a fork and let’s dig in to this evening’s dinner:

Mixed vegetables with pork bacon and chicken breast rubbed with Penzey’s Bavarian blend

dinner for 06/23/08

The goods:

  • 1 large chicken breast, deboned and sliced into medallion size chunks
  • 5 strips of pork bacon
  • 1 red bell pepper, sliced into strips
  • 1/2 sweet white onion, chopped
  • 4 baby bella mushroom caps, chopped
  • 1/2 ~6″ zuccinni, halved and sliced thin
  • 14-18 baby asparagus stalks, cut into 1/3’s
  • handful of fresh italian parsely
  • 2 tbs butter
  • black pepper & salt to taste
  • Penszey’s Bavarian seasoning blend
  • 1/2 fresh lemon

The inspiration for this one was “what’s in the fridge that I’d better use before it spoils.”

I started by adding the bacon strips to a hot pan to fry until crispy.

While the bacon was frying, I sliced the chicken into medallion sized pieces and coated both sides with the Bavarian blend and set aside.

When the bacon was finished, I removed it to a paper plate to cool and left the bacon drippings in the pan as a lubricant, reduced the heat to medium and placed the chicken in to brown on each side while I chopped the vegetables.

Added onions first, then zucchini, peppers, onions and mushrooms. tossed in some more Bavarian and covered to steam for 5 minutes. Gave everything another toss and added the parsley and asparagus. Also chopped and returned the bacon, added coarse ground black pepper, butter and covered again to steam for another 5 minutes.

Served in a bowl with salt to taste. It was a good dinner, although a bit tame in comparison to some of the hot pepper and garlic taste explosions which are my common fare. In retrospect, it could have used a good squeeze of lemon just before serving to give it a little more bite.

If you use one of my recipes or you’d just like to have me cook you dinner, leave a comment below. ;)

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