Monday, December 3, 2007

Dark Days Challenge/Pepper Chicken and Buttered Radishes

Yeah, I know. It sounds like a bizarre combination for a meal. And there's no good reason behind the combination. It was pure coincidence and unwillingness to delay gratification. (I'd already done my Dark Days Challenge Meal for the week, but I got it in my head to make a Pepper Chicken and ran out to Red Sun Farm and Greenacres for the necessary ingredients, figuring this would be an easy second meal.) Then when I got to Greenacres they had three bunches of radishes. I've been craving buttered radishes for weeks. I snapped up all they had, and that became the side dish du jour.

Greenacres also had all the peppers and onions my heart could desire in early December: Green bell peppers, pimientos, jalapenos, red onions, yellow onions, shallots. (They're growing in hoophouse over the winter, and the gardener says they'll harvest once a week as long as snow or ice doesn't collapse the hoophouses.) At any rate, their peppers were beautiful, and I grabbed an assortment figuring the more flavors the better. At Red Sun Farm I'd picked up garlic and several boneless chicken breasts. The only things I needed to pick up at Pipkin's were flatbread and cilantro.

For the Pepper Chicken, I used more or less the same seasoning mix I use for taco meat:

PEPPER CHICKEN

1 T olive oil
4 chicken breasts, sliced thin against the grain
3 - 4 c sweet and hot peppers, to taste, cut into 1/4" dice
1 1/2 c onions, cut into 1/4" dice
2 cloves garlic, minced
1 1/2 t corn flour
4 1/2 t chili powder
1/2 t onion powder
1/2 t seasoned salt
1/2 t paprika
1/4 t cumin
1/4 t cayenne
1 t salt
2 c chicken stock

In a medium saute pan, heat the oil on medium heat. Saute the chicken breasts until just opaque, then remove the chicken to a plate. Add peppers, onions and garlic to hot pan and saute over medium-low heat until onions are translucent. Add chicken stock and seasonings and bring to a boil, then lower heat, cover, and simmer for twenty minutes until veggies are tender. Return chicken to pan, heat through, and serve on pita or flatbread.

The buttered radishes are a strange concept that I suspect is French in origin, but I like them nevertheless. The combination of butter, pepper, and tender-cooked radishes is irresistible. I'm experimenting with other additions. This version includes dill, but I'm not sure that's the perfect enhancement.

BUTTERED RADISHES

2 T butter
salt to taste
~25 radishes, trimmed
2 t sugar
1 t red wine vinegar
1 T dill, minced
1 1/2 t ground pepper

In a small skillet, melt butter. Add radishes and salt, coat radishes with butter, then cover pan and leave over low heat for 4-5 minutes depending on the size of the radishes. Add sugar and vinegar and saute 2 minutes, then add dill and pepper, remove from heat, and serve.

5 comments:

  1. http://thelede.blogs.nytimes.com/2007/12/13/word-of-the-year-ritual-pauses-for-puzzlement/

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  2. let's fix that link, where the NYTimes quotes the Cincinatti locavore:
    locally grown buttered radishes

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  3. Hi, Matthew! Thanks for the heads up! Fix the link how? Do you mean just delete that comment and leave your current one? I'm sorry, I haven't had enough coffee t his morning.

    Val

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  4. No I mean I should have initially left it as an actual hyper link, but in my excitement of our being quoted in the NYT, I posted with you as quickly as possible.

    Keep up the great blogging! I've been keeping a close eye on you, and almost used on of your posts (the "blah blah blah" one) for our "good rant" tag, but decided instead it was time for a "good rave."

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  5. Why, thank you! It's nice to know someone is reading! :D

    ReplyDelete