- Joined
- Aug 14, 2008
- Messages
- 9,366
So, I promised RogueBowie I would use his Limoncello to make a dish I was thinking about doing. So I did, and OH MY FRICKIN' LORD JEEBUS OVER ALL THAT IS GOOD AND HOLY!
First the picture:
Broiled chicken over a bed of basmati rice topped with a limoncello blanc sauce is the only way I can think of describing it.
The chicken is the easy part:
4 chicken breasts (boneless skinless) I got the skin on and used the Bk-Series 1 to deskin them.
4 tbs butter mixed with:
1 pinch salt
1 pinch rosemary
1 pinch thyme
1 tsp parsley
1 clove garlic-minced.
Dollop butter mixture on top of chicken breasts
broil for 7 minutes
flip over breasts
reapply butter
broil for 8 minutes
DONE!
The sauce was the harder part. I'll do my best on this list, but it wasn't an exact thing...
6 slices of bacon (I used Wrights cause I'm out of Benton, and Swiss)
Garlic- Minced to taste
Limoncello- 2 oz
Butter- 1 stick
Flour- 1 cup
Salt and pepper to taste
So I started by making a béchamel in a pot (the easy part)
Cook off the bacon in a separate non-stick pan
remove the bacon and drain
add limoncello CAREFULLY
Let fire die down
scrape fond off the pan
add flour to make roux
pour béchamel into the bacon pan
mix well and remove from heat
I put mine into a spouted container to make it easier to pour
On the side of all of that I just did a very easy baby spinach salad with sea salt, fresh cracked black pepper, a light drizzle of olive oil, and a squeeze of lemon over the whole plate.
First the picture:
Broiled chicken over a bed of basmati rice topped with a limoncello blanc sauce is the only way I can think of describing it.
The chicken is the easy part:
4 chicken breasts (boneless skinless) I got the skin on and used the Bk-Series 1 to deskin them.
4 tbs butter mixed with:
1 pinch salt
1 pinch rosemary
1 pinch thyme
1 tsp parsley
1 clove garlic-minced.
Dollop butter mixture on top of chicken breasts
broil for 7 minutes
flip over breasts
reapply butter
broil for 8 minutes
DONE!
The sauce was the harder part. I'll do my best on this list, but it wasn't an exact thing...
6 slices of bacon (I used Wrights cause I'm out of Benton, and Swiss)
Garlic- Minced to taste
Limoncello- 2 oz
Butter- 1 stick
Flour- 1 cup
Salt and pepper to taste
So I started by making a béchamel in a pot (the easy part)
Cook off the bacon in a separate non-stick pan
remove the bacon and drain
add limoncello CAREFULLY
Let fire die down
scrape fond off the pan
add flour to make roux
pour béchamel into the bacon pan
mix well and remove from heat
I put mine into a spouted container to make it easier to pour
On the side of all of that I just did a very easy baby spinach salad with sea salt, fresh cracked black pepper, a light drizzle of olive oil, and a squeeze of lemon over the whole plate.
