My sister and her husband invited me and Mindy over the other night. They were hungry, I cooked something. I wasn’t going over there to cook in the first place but that’s what I do when people are hungry, I cook. The difficulty with cooking at someone else’s house is that you don’t know what they do or don’t have. The difficulty with cooking at your sister’s house is that she is the opposite of me. She doesn’t cook at all but she does know her way around a wine rack or two…..if things go right she will be my sommelier one day….she just needs to start school soon…..Wait what? Yeah, my sister is thinking about going to sommelier school. Keep things in the family.
What you see above in the picture is a grilled chicken with dijon buerre blanc. Normally I would reserve that sauce for fish but it works fine with boneless skinless chicken breast…..no fat so it needs flavor! It is on a bed of fingerling potatoes made with rendered genoa salami, peaches, and basil…you think that sounds weird? Taste it, tell me about your experience….best potatoes ever?? Who knows….just another version 1.0.
Need someone to get rid of extra ingredients during the week? Meet Sunday Staff Meal Rivera. Hey Eric, I want you to cook with this or this and make it good. Sounds good. This week was extra fine Chinese noodles. I caramelized brown sugar then added pineapples, ginger, hoisin, plum sauce, soy sauce, and a little bit of sambal olek to make a sauce. Saute the hell out of the chicken, cook the noodles, combine them all, garnish with green onions and cilantro with a little dash of sriracha (THE ROOSTER). Lunch is ready!