Friday, August 18, 2006

Apricot-Honey Chicken Poupon

No time to post much today, but here's one of the items I'm making for tonight's meal... which I just realized may be the last Shabbos meal we ever have in this apartment (but probably we'll have one more weekend with lots of boxes around).

Ingredients:
1 lb. boneless chicken breasts
1/3 cup honey mustard or Dijon mustard
3 tablespoons apricot preserves
1 teaspoon ginger
Tools (suggested):
Short tongs
Paintbrush
Foreman grill
Bowl and spoon
Plate
Alternative ingredients (hehe):
Mustard and honey if you don't have honey mustard or dijon, duck sauce if you don't have apricot preserves, ginger makes it better but isn't absolutely necessary, you can add in a bit of lemon juice or orange juice for some extra kick... and the measurements are really loose. You can put it more mustard or apricot if you like it better; if you'd taste the sauce itself, it *should* be a little too tangy/spicy/sharp. You want to make sure (especially if you put in lemon or orange juice) that the sauce stays decently thick.

When it comes down to it, you can pretty much do whatever you want... it just won't be the same recipe. Who cares, as long as it tastes good?
Recipe: I use a Foreman grill, grill the cutlets on each side for a couple of minutes, then put them on a plate. When they're all done, I take the sauce, which I mixed into a bowl with a spoon^, paint each side, put it on the grill for about 30 seconds to a minute, then take it off. Anything more and you will burn the sauce into the cutlet.* Oh, that's pretty much it.

Alternatives:
Time-saver: Put all the cutlets in an oven at 350 for about 20 minutes. Take them out, paint, and grill.

Super time-saver: Same as above, but just pour the sauce on after 20 minutes and put it back in the oven.
Gotta go shopping... we're out of ginger (and don't have cutlets) (or apricot preserves).

^ Just in case you didn't know.

* The same applies to any sauce on any grill - it should be on long enough to cook into the burger/hot dog/cutlet/ribs, but not so long that it's burning it. You may like that "burnt" flavor, but there's no reason to waste perfectly good meat and sauce to get it! Open grills you usually have 3-5 minutes, Foreman-types less. And don't ever put sauce on before you've started grilling the item - all you'll end up with is a burnt outside and an uncooked core.

Yeah, that's right - I just told you how to grill. [grabs tongs, 2-prong fork] Wanna make something of it!?

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