Tuesday, January 19, 2010
Firemen rock and they can cook too!
It was a snowy day yesterday.
No sunny day with the top down and the wind blowing through anyones hair around here.
I decided a fire in the fireplace was the answer.
What to make for dinner? Something warm and comforting. So, I pawed through some cookbooks and found my Firehouse Foods-Cooking with San Francisco Firefighters. I have a soft spot for firefighters. Long ago they came to our aid when my daughter was in a life threatening accident. They filled my house and took over when I didn't know what to do. I love these men and women that are so competent.
When we lived in Northern California Dr Food and I won an auction that was a dinner at the firehouse that the firefighters cooked for 10 of us. They picked us up in a Limo and took us to the Fire Chiefs house where we had cocktails and snacks. We then went over to the firehouse where they cooked us an amazing dinner. We then got to play around with all the fire gear (I swear I was like a 5 year old) and got to see demonstrations and tour the firehouse. After that we took the limo to a jazz club and hung out with the fire chief.
So last night when I pulled out this recipe from this cookbook I thought of how thankful I am for these amazing professionals.
I didn't have a dalmation sitting by me but I did have my freckle face Saint Bernard by my side waiting for a tasty morsel to drop.
Chicken Giovacchini was the name of this dish and it was chicken with chicken liver and mushroom pilaf. It was really tasty.
Chicken Liver and Mushroom Pilaf
3 Tbl butter
1 medium yellow onion, diced
6 chicken livers (about 12 oz), chopped
4 oz mushrooms, sliced
1 1/2 C converted long-grain rice
3 C chicken broth
2 bay leaves
1/4 tsp dried thyme
1/2 C grated Parmesan cheese
6 boneless, skinless chicken breasts halves (about 3 lb total)
1 C all purpose flour
1/2 tsp garlic salt
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 C olive oil
1/2 C dry sherry
1/4 C chopped parsley for garnish
1 lemon, cut into 6 wedges, for garnish
Adjust oven rack to center position and preheat oven to 350 F.
To prepare pilaf: In a large, heavy saucepan on Dutch oven, melt the butter over medium heat. Add the onions and saute until translucent, about 3 minutes. Stir in the chicken livers and mushrooms. Cook until the livers are lightly browned, about 3 minutes. Add the rice and stir to coat the gains evenly in the butter. Add the broth, bay leaves, and thyme. Bring to a boil while stirring; cover and place in the oven. Cook for 20 to 25 minutes, or until the broth has been absorbed. Discard the bay leaves and stir in the cheese.
While the pilaf is cooking, prepare the chicken: With a meat pounder or heavy skillet, pound each chicken breast between sheets of waxed paper or plastic wrap to a thickness of about 1/4 inch. Mix the flour with the garlic salt, salt, and pepper on a plate. Dredge each chicken breast in mixture, shaking off excess.
Heat half of the olive oil in a large skillet over medium high heat and cook 3 of the chicken breasts until golden brown on each side, 3 to 4 minutes per side. Pour half of the sherry over the chicken and cook until evaporated, about 1 minute. Transfer the chicken to a plate and cover with foil to keep warm. Wipe the pan with a paper towel and repeat the process with the remaining 3 chicken breasts.
Serve the chicken breasts with the pilaf on the side and garnish each plate with chopped parsley and a lemon wedge.
I love you firefighters!