Man, I would love me the tar out of this dish, Brook... especially as you recommend- made w/ a mess of chicken thighs. I've always got it all on hand... MMMMM!
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.
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.
Okay, mama... I have an angelfood tube cake resting upside-down on an empty Bud-Lite bottle-neck right now (woulda bought an easy already-baked cake, but had the mix in the pantry already), and picked up a dozen fresh, fragrant peaches at the farmers market on the way home from work this morning, and I plan to adapt your Peach Cream Cake into a Trifle for a Saturday lunch at my sister's place. Don't know why I'm so hell-bent on getting a trifle out of your recipe- unless it's just that I've got this neat & nifty trifle dish that I hardly get to use!
Anyway- am also taking a whole side of King Salmon to sis's to grill alongside of the porkchops she invited me over for. Am taking extra salmon as I don't have a grill here at the condo and cooking a surplus over their way will give me extra to bring back home to eat in the next few days on salads and such- Yummy! It's starting to finally get HOT here in my neck o'the woods (projected upper-90's and 88% humindity over the weekend) so any meal that doesn't require firing-up the stove will be a good thing...
***Just put together the Peach Creme "Trifle" mama, and it's lovely to look at all layered in my tall narrow, clear glass trifle dish! Of course I did a fair amount of tasting too and boy is it yummy!Gonna make a nice addition at the family barbecue tomorrow!
Anyway- am also taking a whole side of King Salmon to sis's to grill alongside of the porkchops she invited me over for. Am taking extra salmon as I don't have a grill here at the condo and cooking a surplus over their way will give me extra to bring back home to eat in the next few days on salads and such- Yummy! It's starting to finally get HOT here in my neck o'the woods (projected upper-90's and 88% humindity over the weekend) so any meal that doesn't require firing-up the stove will be a good thing...
***Just put together the Peach Creme "Trifle" mama, and it's lovely to look at all layered in my tall narrow, clear glass trifle dish! Of course I did a fair amount of tasting too and boy is it yummy!Gonna make a nice addition at the family barbecue tomorrow!
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
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