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| Ingredient of the Week A featured discussion of one food and cooking ingredient timely to the season |
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Take an oriental approach with this one, Chubby, cutting the chiken into manageable pieces so you don't need a knife.
I would cut small thighs in half, large thighs into thirds, for instance. Breasts into inch or inch and a half pieces. And, as should be obvious, that's the sort of sauce that makes the meal taste better the longer it sits. |
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Here's one of my favorite dishes:
Baked, bread-crumb crusted halibut with a peach cream sauce. Pairs well with roasted potatoes and grilled asparagus. You can find a recipe for halibut many places. I'll share the peach cream sauce recipe here: Peach cream sauce 1c heavy cream 2 egg yolks 1/6 c sugar 1 ½ peaches Flour Make ¼” by ¼” dices of peaches Also, mince tiny pieces of peaches into a mush Heat peaches in pan with a sprinkle of sugar on medium for 5 minutes stirring constantly Combine heavy cream and egg yolks and sugar into pan with peaches Heat over medium for 10 minutes Add flour to thicken as desired |
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