Chicken breasts, injected with my creole butter concoction, pepperoni under the skin, brushed with olive oil ~ ready for roasting
Roasted to 160* IT ~ sprinkled with a few red pepper flakes, oil cured gorgonzola stuffed olives and a drizzle EVOO
Napped with a pan sauce made with the chicken/pepperoni/injection drippings, cream, beer & a dollop my homemade Creole mustard
Sided with roasted taters & onions, sauce Romanoff (the pan sauce with sour cream, parmesan cheese & a lil' brown sugar added)
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2 comments:
Looks like a great creation - I'm always impressed you can do that.
John, in all of your experience over the years, what would you say has been the most beneficial in your development as a chef? Is there any one job experience that you had that you can point to that has helped you become the creative person that you are in a kitchen?
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