buckytom
Chef Extraordinaire
whatcha cooking tonight?
depending on the familial vote, i'm either going to make a pasta dish with the beef tenderloin trimmings, as college cook suggested in another thread. or possibly beef stroganoff, as per andy. or finally, i may make a variation on my tnt roasted chicken with gravy.
i made a version of a drunken chicken last week, using a method of steaming the bird in white wine and aromatics in a large saute, then roasting it in the same pan to finish. the pan gravy was very good, but i think i could improve on the technique and overall flavor by raising the bird up on a rack, stuffing it with the some of the aromatics (onion, lemon, garlic, rosemary), adding my dry rub, and using the wine just for basting and to create the gravy.
depending on the familial vote, i'm either going to make a pasta dish with the beef tenderloin trimmings, as college cook suggested in another thread. or possibly beef stroganoff, as per andy. or finally, i may make a variation on my tnt roasted chicken with gravy.
i made a version of a drunken chicken last week, using a method of steaming the bird in white wine and aromatics in a large saute, then roasting it in the same pan to finish. the pan gravy was very good, but i think i could improve on the technique and overall flavor by raising the bird up on a rack, stuffing it with the some of the aromatics (onion, lemon, garlic, rosemary), adding my dry rub, and using the wine just for basting and to create the gravy.