It’s that time of the year again when Turkeys are flooding the supermarket shelves selling for cheap. I don’t have anything against Turkeys per se, but when I see them out for sale, I know the weekend ahead will be brutally painful and stressful. I’m already feeling the heat as early as last week and that, coupled with other factors affecting my already tattered lifestyle, I have no complaints at all. I enjoy having a busy and productive career (if you can even call it at that) and it makes me all the more challenged to improve myself in whatever targets I may have set by year’s end. I just wished I had more stamina and strength to do other things. Things that were dislodged between 2008- 2010 which I have lined-up several years before that. Surprisingly, 2013 is coming to a sudden, halting close, and another new year beckons, hopefully and probably into straight, constant and undisturbed 52 weeks ahead.
This recipe came out of scrimmaging whatever I could find in my fridge. It isn’t exactly my Thanksgiving Dinner, but I think it’s worth noting. It’s applicable to any kinds of cut, including a Turkey Breast. It has a French Bistro Style flair into it , which I myself, was immensely surprised after tasting it. The pork broth I used was from my ‘Sliced Cold Pork’ dish which I added for that extra interesting and intriguing flavour. I haven’t posted this dish after abruptly ending my Szechuan Series, but I would a little later. ‘Tis a season of celebration and the upcoming series would present such. The Soy Sauces made the flavour taste into something unusual.
The broth was a substitute for a demi, which many French Bistros use for their sauces. I didn’t bother. I wanted to clear-up my fridge and I was craving for some sort of gravy-looking sauce that would match my rice (ala Fried Chicken).
- Chicken Thigh
- Olive Oil
- Maple Syrup
- French Brandy
- Honey Dijon Mustard
- Lemon Juice
- Evaporated Milk
- Butter (Optional)
- Sea Salt
- Ground Black Pepper
- Truffle Salt (Optional)
- Green Onion
- Flour & Cornstarch (for Dredging)
Pork Broth (Sliced Cold Pork Dish):
- Porkloin, coated & marinated in Sweet Bean Sauce
- Star Anise
- Szechuan Pepper
- Black Peppercorns
- Dark Soy Sauce
- Light Soy Sauce
- Shaoxing Cooking Wine
Season the Chicken thigh with olive oil, sea salt and oregano, and dredge in a cornstarch and flour combination.
Heat enough oil in a saute pan until smoking point and pan-fry the chicken until golden on both sides. Transfer into a baking pan and finish off in a pre-heated 350’C oven. Tent with a tin foil when done.
Remove the sauté pan from heat, deglaze with brandy, add the garlic, maple syrup, honey-Dijon mustard, sea salt and ground black. Sprinkle with flour and add the pork broth. Continue stirring until a smooth roux is formed. Adjust the consistency with more broth or water. Pour the evaporated milk and finish off with lemon juice to shine. When an appropriate consistency has been achieved, sprinkle with Truffle Salt.
Garnish with slivered green onions. Sprinkle with more oregano and pimenton (or paprika) before serving.
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