Tuesday, January 11, 2011

Day 56

Today was a big production day. We were given a specific time frame to make two dishes. I made a grilled bone-in chicken breast served over a pan-fried potato chive cake topped with the fruit salsa I made yesterday. The salsa consisted of mango, red onion, red bell pepper, tomato, and jalapeno with some fresh orange juice and white wine vinegar. I garnished the dish with a deep-fried mango chip. 


I also roasted that ballontine that I prepped yesterday and served it over mashed lentils and grilled zucchini with a white wine currant pan sauce. I garnished the dish with fried chives and a drizzle of curry vinaigrette. 


Pan sauces are simple to make after you have seared any protein whether it be a steak, pork chop, or chicken breast. Most proteins are seared before they are finished in the oven so you can make the sauce while your protein is finishing. Use the same pan that you seared the meat in because you will want all of the crispy bits that are stuck to the pan  (the "suc") as that is where all the flavor is!  First, drain any excess oil from the pan and add some aromatics (IE onion, shallots, garlic, carrots, etc) and then hit it with some wine or vinegar (any flavorful liquid will do) and reduce until almost all the liquid is gone. Next add some stock or cream and reduce until the sauce is nappe (thick enough to coat the back of a spoon).  You can also add a roux (flour and butter) or slurry (cornstarch and water) if needed to make sauce thicker. 

Strain. Season. Taste. Season More if needed. Serve. 

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