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Wednesday, March 7, 2018

Blood Orange Chicken

M.P. slowly but steadily continues to improve.  His love of cooking is a great motivator, though it takes him longer than it used to.

Last night, after about 12 hours of patient work, including rest breaks, he served up a surprise: a platter of thinly sliced chicken breast pieces marinated in buttermilk and the juice from a blood orange, along with garlic, curry powder, and various herbs and spices, then rolled in panko crumbs and deep-fried.

Click to enlarge.

Sliced avocado made a bed for the chicken, and the blood orange juice mixed with mayonnaise and spices made a tangy sauce. Not shown are some garlic-and-lemon stuffed potatoes with sour cream topping, and a lovely dish of steamed asparagus tossed in a lemon-white wine-olive oil vinaigrette, topped with parmesan and havarti cheeses - lovely.

Accompanying all this was his scrumptious, melt-in-your-mouth foccacia bread, made entirely by hand, quite buttery-garlicky and oh-so-delicious.  M.P. learned the fabulous recipe from an Italian lady on television.  He also wonders if my truckbuddy and Italian cookery expert Frank knows what foccacia is, and can make it.

All this made for some mighty good eating.  I tell you what, boys.


Frank said...

12 hours....that is real devotion. I know it is more tiring to cook as we get older. But the result looks delicious...even the dishes we can't see look delicious!

Yes, of course I know focaccia. What many people call focaccia is pretty much what grandma called na'pizza. (a pizza). It was pressed out, not rolled out, on a large baking sheet - thus sometimes called sheet pizza or Sicilian pizza. Somewhat thicker than Neapolitan pizza. More like bread with a topping. I would often buy slices with broccoli, spinach, etc. at the Italian bakeries for a quick lunch when I was working in Hartford.

I love making my own bread dough...As a matter of fact I have a big bowl of dough rising in the fridge right now. Made it early this morning and plan to make a couple of pizzas to bring to the rangers at Kasha Katuwe/Tent Rocks National Monument where hubby works latter today. (https://www.blm.gov/visit/kktr)

My regards to M.P. Glad he is back in the kitchen and doing well. Russ, judging from that chicken dish, I bet you are glad too.

Davis said...

Now I'm starving!

Russ Manley said...

Frank - yes, I'm very glad. He's not back to normal by any means, and has days when he does very litte - but good progress on the whole.

Davis - wish I could hand you a plate.

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