I cannot wait to make this one again. Delicious!
Saffron Chicken Breasts over Minted Pea Puree with Whole Grilled Sweet Onions
Chicken & Pea Puree
Author Archives: diningwithdinks
Supper Club
The theme: All American BBQ
The food: utterly satisfying and fun to eat and drink — who doesn’t enjoy burgers washed down with spiked lemonade?
Guests brought nachos to snack on with our gin lemonade and a crunchy, fresh, brussels sprout and bacon coleslaw to accompany the burgers — a perfect match.
Andouille & Beef Burgers with Caramelized Onions & Blue Cheese
These burgers are delicious, especially if you take the time to make homemade mayo as the base for the Cajun mayonnaise. This is the kind of stuff you can eat with a spoon.
I also recommend making extra caramelized onions as these go fast and you’ll want to pile them on.
Onions before the magic …
Onions after the magic — delicious!
And to finish off the evening — banana cream pie. One of our guests snuck off with a hunk and enjoyed it for breakfast the next day. 🙂
Scallops & Minty Green Peas
Saffron-Crusted Scallops Over Minted Pea Puree
This is one of my favorite spring/summer dishes. The saffron on the scallops is delicious with the fresh pea puree. Simply rub the scallops with olive oil, sea-salt and black pepper and then gently rub in crushed saffron threads — just a small pinch. I had my husband grill the shellfish and then plopped them on a pile of the puree and topped it with fresh pea-shoots. Dinner party worthy!
Grilled Baby Beets
We also enjoyed tender, grilled baby beets from a friend’s garden. Delicious and so delicate they didn’t even need peeling. Thank you Kurt!
Weekly Menu — 6/08/2013
Week of June 8th
Saturday:
Tonight is our Supper Club and we are playing host and hostess. The theme: All American BBQ. My husband and I are providing cocktails, burgers and dessert. Our guests will surprise us with the rest. Trust me, if you are the burger-type (hell, even if you aren’t — like me), you will adore these babies. The combination of caramelized onions, blue cheese and spicy mayo is outstanding.
- Sparkling tarragon-gin lemonade
- Andouille and beef burgers with spicy mayo and caramelized onions
- Banana cream pie
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Sunday:
- Grilled scallops (or pan-fried or seared or deep-fried, however you like them) over minted English pea puree. This pea puree is fresh and perfect for summer. It goes beautifully with a variety of proteins and the recipe makes a ton, so you will see the puree reappear again this week.
- Grilled rotisserie onions: I know I have mentioned these onions before, but they are absolutely incredible and take almost no effort. You don’t even need to peel the onions. If you don’t have a rotisserie, just dump the onions whole on the grill. Magic.
- Grilled asparagus or mushrooms, depending on the choices at the Farmer’s Market today.
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Monday:
- Farmer’s Market fish (whatever looks good)
- Roasted or grilled Farmer’s Market vegetables
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Tuesday:
- Leftover andouille burgers
- Green salad
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Wednesday:
- Saffron chicken breasts with English pea puree, pea shoots & mint (the pea puree makes another appearance in this dish)
- Oven-roasted cauliflower
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Thursday:
- Leftover saffron-crusted chicken
- Simple green salad
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Friday:
- Something very light & super quick. We are teaching and performing at a pre-wedding rehearsal dinner dance party tonight. Not only do we need to rush over to the event after work, but I’ll need to don a slinky dance outfit and remain light on my feet. I wouldn’t want my dear husband to tip over.
Husband To The Rescue
Poaching eggs in blisteringly hot, spitting oil is the kind of thing that seems like a fabulous idea, until it isn’t. All sorts of things can happen, it seems, and it’s highly unlikely you’ll escape without experiencing a shower of flaming hot oil. There’s also a very good chance that:
A: your smoke detector will start shrieking, sending your kitties into a wild-eyed, freakish sprint back and forth across your hardwood floors
B: your hot oil will go up in flames, potentially searing off your carefully waxed eyebrows (thankfully I avoided this)
C: your kitchen will be covered in big fat goblets of greasy oil. These fatty goblets will continue to appear for days afterward in the most unlikely places. Sometimes with bits of egg attached.
D: if you are lucky enough to end up with one good egg, it will get cold and mushy while you are trying to tackle the second egg.
Spitting Oil & Egg Mishap
Actually, my first egg did taste heavenly — crunchy on the outside and soft and creamy on the inside — but the mess and the burns really didn’t make up for it (at least not on a work night). Perhaps I will attempt the dish again on a weekend when I have more time and patience. Thankfully, my husband and go-to breakfast cook whipped up his famous fried eggs for us instead, which we plopped over plates of prosciutto drizzled with olive oil. Paired with a caprese salad, dinner was saved. Yeah for husband!
Caprese Salad
Fried Eggs Over Prosciutto
Dining With DINKS 