Week 28 Bobby Flay Chipotle Chicken Tenders and Grilled Figs

David

Tonight's dinner was good. We enjoyed having Taryn over. She is back from school and she "said" she liked everything. Even the figs.

The idea Bobby Flay has is that he wanted to recreate a chicken wing that was a little more healthy for you. The sauce was yogurt based. It helped to tame the heat from the chipotle. The vegetables were simply broccoli and sweet potato grilled. The dessert was grilled figs with a special sauce on it. Carl will tell you more about the specifics on that.

Carl

Well since I'm given the "specifics" here we go. It was a recreation of a hot sauce so there was chipotle and vinegar definitely not a spoon licker. The other was a blue cheese yogurt sauce which had Greek yogurt (a thicker better yogurt). I thought the hot sauce was brilliant but the blue cheese was kinda oniony but i always love blue cheese. Also i really thick that chipotle in adobo should really be a staple in peoples houses it is smokey and hot it is a very favorite of mine. When i use it i usually add it to mayo and it makes a spicy zip to my samich or add it to sauces to kick it up a notch or if you puree it it would be good as a hot sauce kinda. Well on again the figs were supposed to be fresh but we could only find dried so we had to settle and they had a bit to much natural sugar to go on the grill and burnt easily which was not great so fresh is always better on the grill. Also the Creme Fraiche (crem-fresh) the easy way to say always gets pronounced (crem-free-achie) by my dad and that is not right. Well it is a cream cheese texture with a mellow sour cream flavor making a terrific base sauce. There was also orange and vanilla which were great. in all was not a total success nothing special.

Week 22 Chive Risotto Cakes, Wild Mushroom Risotto, Parmesan Roasted Broccoli and Fresh Lemon Mousse

Chive Risotto Cakes

Parmesan Roasted Broccoli

Wild Mushroom Risotto

Carl

Ohhhhhhhh sooo gooood was one of our best meals Delicious savory, sweet, tart! We had risotto cakes which were good cheesy and crunchy. Also we had mushroom risotto which was Omani (earthy 5 flavor other than bitter, sweet, salty, and I think sour I don't know fo sho). Next we had Parmesan roasted broccoli many liked it, i thought it had a scruppcious taste. Lastly we had lemon mousse that was tart and delicious! cant wait till next week RACHEL RAY...were putting on a 30 minute timer to test.

David

Tonight was good. Each item turned out really well. We had four items because it was spring break and we had a little extra time. We had a couple of guests over. Kelly has only been at one other dinner. I don't know if Daniel is really a guest anymore because he is a regular. We also had Nikki Fondell over. Be sure to check out her blog. It is good stuff. My favorite was the wild mushroom risotto. I loved the shitake mushroom mix. It was too much work to make so we did not include it in the blog this week. Another favorite was the chive risotto cakes. The recipe is included below. The broccoli was especially easy. I would definitely recommend that.

Liz gave us a comment saying we need to put the actual recipe's in the blog. Here you go Liz.

Parmesan Broccoli Cut 2 pounds of broccoli and place on a greased tray. Put 2 T of Olive Oil over the top with 2 garlic cloves finely sliced with a little pepper and salt on top. Cook for 30 minutes at 425. After it comes out put 1 T of Olive oil and 1 tsp of lemon zest with 1.5 T of pine nuts, 1 T of lemon juice, and 1/4 cup of Parmesan cheese. Mix and serve

Risotto Cakes: Cook 1 cup of Arborio rice in 4 Qrts of water for 20 minutes. Drain and rinse with cold water. Add 1.5 cups of shredded Fontina cheese 1/2 cup of Greek yogurt, 2 eggs, 1 tsp of salt, 1/2 tsp of pepper and 3 T of minced chives. Let it chill for 2 hours. Then make 7-9 round cakes and put them in corn flake crumbs. Then fry them in olive oil for 4-5 minutes on each side. They are tasty. Nikki tried putting lemon juice on the top of them and she thought it really tasted good.

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