Well, as often happens with great food, you find you’re cookin’ hungry and maybe, just maybe, find your ojos were bigger than your estómago and you end up making a lot more than one meal’s worth of grub!
What to do? Well, there’s always snacking ‘till it’s gone, but come on, gang, let’s get organized and do something cool with grits that good, huh? When it comes to stuff like we made the other night, you gotta give it a little pizzazz again, even for the reruns, and most importantly, it’s gotta be easy, ‘cause you already paid your dues with the original prep, right? Right! So, no problema, let’s use the stuff that will go bad first, (Chicken), and make something good and cool to look at for tonight.
Chicken Salad with Cheese Biscuits, (Sort of…)
First and foremost, make it EASY! A nice green salad to start, cut your remaining chicken breast into rounds, and off you go!
We cut a grapefruit into supremés, which sounds hoity toity, but simply means we took a sharp paring knife and cut the beautiful meat away from all the fibrous stuff and skin, leaving perfect bites of very tart, juicy fruit – They look cool and taste even better.
For the dressing, we went with a grapefruit vinaigrette, by substituting freshly squeezed grapefruit juice for vinegar, then whisking that into olive oil at a 2:1 ratio of oil to juice, and adding a dash of salt and pepper.
Biscuits were made by a basic popover recipe, but they did not rise all that well, as you can see… (WHAT? You made something that DIDN’T TURN OUT LIKE YOU THOUGHT IT WOULD? And you not only ATE IT, but SHOWED IT TO US??!) In a word, yup. Fact is, best laid plans of mice and men, yadda yadda; I’ve made thousands of popovers, but sometimes they don’t pop – In this case, the most likely culprit is fat, (AKA the WSU aged cheddar we used in the little buggers); fat and popovers don’t get along all that well, hence the lousy rise. That said, they still taste fantastic and to throw them away would be criminal; that goes for MOST of your future cooking oopses – If it tastes good, eat it, and unless you’re trying to impress somebody really important, serve it – We’re all human, we all make mistakes, and some of those are still delicious, OK?
Popover batter is dang near crepe batter; the diff between the two is steam – That’s what lifts popovers high and leaves crepes flat as a, well… pancake, of course, (Sorry…). We’ll cover popovers thoroughly soon, and make them right to boot, so stay tuned – In this case, they didn’t rise well, so they become… Cheese biscuits, (Ever watch Chopped on the Food Channel? Ever see a pro have something go wrong and change the name of what they were serving as a result?)
This was a delicious, fresh meal; the veggies and tart dressing were a perfect counterpoint to the savory chicken.
Welcome to cooking…