Quote:
Originally Posted by AlphaFrog
No, not vanilla fried chicken - I was thinking more along the lines of chicken medallions in a vanilla almond cream sauce over pasta - maybe some carmelized onions, fennel, and carrots in it...I'd have to play with it, but I could make it work.
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So, I ended up taking this as a personal challenge to prove that vanilla and chicken can co-exist. I got it - not exactly as described above! Now, if this was ICA and vanilla was the secret ingredient, I don't think it would fly because the vanilla was not REALLY pronounced, but you could actually taste it.
I did a Nutmeg Vanilla Chicken & Shrimp Pasta
I started with the Mario Batali Bechamel:
http://www.foodnetwork.com/recipes/m...ipe/index.html
Ingredients:
1 Yield Bechamel Sauce
1/8 Cup Pine Nuts
1 lb boneless, skinless chicken, chopped (I had thighs)
1 lb cleaned shrimp
Salt & Nutmeg to taste
1 Tbsp Vanilla
1 Onion chopped
3/4 Package spaghetti, cooked
Make bechamel sauce and add another tsp or so of nutmeg and the vanilla.
Toast the pine nuts in a large skillet and set aside. Using the same skillet (with the pinenut residue) spray with cooking spray and brown chicken. When chicken is brown, add shrimp, salt and nutmeg to taste and cook another 4 minutes or until the shrimp are done.
Caramelize onions in a small skillet.
Add all components together. I added them in the large pot that I cooked the spaghetti in.
ETA: I think some coconut would send this recipe over the edge from "Yes, vanilla CAN co-exist with chicken" to AWESOME! I WANT TO EAT THIS!
Hybrid Mode
