I would like to submit as my "teaching" portion of the pass something that can assist in landing the ladies or dazzle your friends! This is really a super easy recipe and sounds a lot harder than it is. I made this for dinner the night I proposed to my wife and she said yes so it must work, right?
At least you will get to beat your meat during the process. :laugh: I'm not a hundred percent sure on the measurements becasue its all in my head but I think I am pretty close in the approximation.
Chicken Remoulade with Buerre Blanc served with Roasted Baby Red Potatoes with Garlic and Fennel
Roasted Baby Red Potatoes with Garlic and Fennel:
1 lb baby red potatoes
5 cloves garlic diced (you choose how much, never too much garlic)
1 Fennel Bulb (jullienned)
1/4 tsp Sea Salt
Virgin Olive Oil
Salt and Pepper
1. Heat oven to 450 degrees
2. Chop baby red potatoes into eighths and place on a large cookie sheet or roasting pan.
3. Dice the garlic cloves and toss in with the potatoes
4. Jullienne the fennel bulb by first cutting off the long stocks. Cut the bulb in half then removing the hard core which looks like a “V”. Place the flat side down on the cutting board and julienne the sucker. Place on sheet with the rest of the ingredients.
5. Add the sea salt.
6. Drizzle Virgin Olive Oil over all and mix with your hands until everything is well coated with olive oil.
7. Place in oven and bake until tender and golden, approximately 30 minutes.
8. Salt and pepper to taste
Chicken Remoulade:
2 large chicken breasts
2 slices of Prosciutto
Remoulade filling (see below)
Buerre Blanc (see below)
Remoulade Filling:
4 oz goat cheese (Chevre Log) at room temperature
2 oz sun dried tomato (finely chopped)
4 large Basil leaves (minced)
Combine all three ingredients and mix thoroughly. Set aside for filling in chicken.
Beurre Blanc:
1 Large shallot (minced)
12 oz dry white wine
2 oz Lemon Juice
1 Cube of salted butter (cut into 16ths and placed in the freezer)
Salt and pepper to taste
1 tbsp lemon zest
1. Combine the shallots, wine, and lemon juice into a saucepan and bring to a boil and then reduce to a simmer. Continue to simmer until reduced nearly dry.
2. Add the butter a few pieces at a time, whisking constantly to blend the butter into the reduction. The heat should be very low. Continue to add the butter until all has been incorporated. Do not add all of the butter at one time the sauce will just separate!
3. Taste the beurre blanc and adjust with salt and pepper. Finish the sauce by adding the lemon zest.
Putting it all together:
1. Boil water in a large pot.
2. First take a sheet of plastic wrap and lay it on the counter. Place chicken breast on one side of the wrap, either left or right, and take the opposite side and fold over the top of the breast. Take your meat tenderizing mallet, hammer, rolling pin or whatever works that has a large flat surface area (not your shoe dumbass!) and
beat your meat. You must continually
move your pounding around so as to not cause breaks or tears in the meat. Also note that the meat will slide around and be cumbersome so adjust the wrap accordingly after it bunches up (you will understand while doing this). They should be approximately 1/4” in thinness. Leave in the wrap. Repeat for breast two.
3. Unwrap the chicken and place one slice of Prosciutto and spread some of the remoulade filling. Roll the chicken into a tube shape or cigar if it will make you feel better. Take the tube and rewrap the chicken tube in the plastic wrap by rolling it into a candy wrapper. Repeat for second breast.
4. Take a sheet of aluminum foil and do the same as with the plastic wrap.
5. Place the chicken tubes in the boiling water. (20-25 minutes cooking time)
6. Remove the tubes and let stand for 10-15 minutes to allow the remoulade to set.
7. Remove the aluminum foil and then the plastic wrap (use scissors to cut one end of the plastic) and slide out the now formed chicken tube. Place on a cutting board and slice on the diagonal to form medallions 1” in thickness.
Plating:
1. Reheat the beurre blanc whisking to make sure it does not separate.
2. Lay the medallions overlapping and the potatoes on the side. Drizzle the beurre blanc around and over the medallions and serve.
edited to add photo.
