Top | While my sautoir gently sweats — Blog
(post, John Dryzga)
For some time now, I have been craving some spicy food. I guess cooking and eating all the cream and butter from the FCI triggered something in my brain to add a little kick to the comestibles. E is not a fan of spicy food, so I go light when adding any fire to our meals. Last Wednesday she was caught up in grad school and would not eating dinner at home. My Scoville unit deprived taste buds tingled in anticipation. I just whipped together a Creole inspired chicken and andouille sausage dish with what I had laying around the house. I seasoned the chicken thighs with the last of the Creole Love spice mixture that the Brennans' were handing out at an Edible Schoolyards in New Orleans dinner that was held at the Beard House a while back. I sauteed the chicken along with the sausage until everything was nice and brown. I removed the meat and added the trinity, onion, green bell pepper and celery. These were cooked until soft then some garlic was added. Well, a lot of garlic was added, this was for me after all. The vegetables were seasoned with a little salt and a nice large dose of cayenne pepper. I deglazed the pan with some homemade chicken stock and added a 15 once can of diced tomatoes. I let this mixture cook for about 15 minutes, until the chicken was cooked all the way through. At this point my FCI training kicked in and I grabbed the chinois to strain the cooking liquid to make a sauce. I reduced the cooking liquid until nappant, coating the back of a spoon. I then added a little butter off heat to finish the sauce and adjusted the seasoning. Chef Nic would be proud. The meat and vegetables were added back to the sauce. This was just what the doctor ordered. It was spicy, but not overly so. The tomatoes added a nice bright, fresh flavor to the dish while the Frenchified sauce added a nice body to it. I'm looking forward to E spending more late nights at school.