A Pinch of Pepper and a Dash Assault - Salt and Pepper!

Salt and Pepper, seasonings don't get any more simple than that.  They are looked upon as ordinary and quite frankly, lame.  This week we will be highlighting the exceptionalism of Salt and Pepper, that's right, plain old Salt and Pepper. The two single most important spices in every home.



Chicken and Mushrooms in a Black Pepper Cream Sauce
Developed, Tested and Finalized by: Vanessa Madigan

There are Pepper people and Anti-Pepper people.  I remember my Grandmother putting so much pepper on her eggs that they were virtually black when she was done. I would sit there wide eyed at the table thinking in my 7 year old brain "That is certainly the most disgusting thing I have ever seen, why would she ruin perfectly good eggs with all of that pepper!" Fortunately, as an adult I have realized the importance of seasoning and the beauty of the simplest of spices.  Black pepper is a staple in every pantry and is a mandatory ingredient in most dishes.  This week I have made a variation of a recipe that my paternal grandmother used to make.  That recipe I will share with you in time (hint, it involves blue cheese and is one of my favorites!), for this I turned that decadent cream sauce into something that showcases the amazing flavors of pepper. If you like pepper, you will love this dish!

Ingredients:
4 Garlic Cloves, crushed
8 oz. Baby Portabello Mushrooms, sliced
4 Boneless Skinless Chicken Breasts
1 1/2 Cups Sour Cream
1/2 Cup Parmesan Cheese
4 Tbsp Butter
1 Tbsp Olive Oil
1/2 Cup Dry White Wine
3 Tbsp Freshly Ground Black Pepper
Salt and Pepper, for seasoning the Chicken
Salt to taste

Directions:

• Using a large skillet or braiser (with a lid), brown Chicken Breasts in 3 Tbsp. Butter and 1 Tbsp Olive Oil, while Chicken is browning add the garlic.
• Once browned, remove the Chicken from the pan and set aside. Add the remaining 1 Tbsp Butter and the Portabello Mushrooms.  Saute the Mushrooms for several minutes, stirring frequently.
• Deglaze pan with the White Wine and allow to simmer for about 3 minutes.
• Add your Sour Cream and stir well to mix completely.
• Add the Freshly Ground Black Pepper and Salt to taste, again, stirring to mix thoroughly.
• Stir in the Parmesean Cheese and mix until creamy. Bring this sauce to a slow simmer.
• Return the Chicken to the pan and cover, simmering on low for about 20 minutes, remove lid after the 20 minutes and allow to simmer and thicken, stirring frequently for about 10 additional minutes.
• Serve with the cream sauce over noodles or rice and enjoy!

Salt Crusted Baked Potatoes with Feta and Greek Yogurt Stuffing

Devloped, Tested and Finalized by: Andrea Madigan-Wilken

 

 

 

Ingredients:

4 Baking Potatoes

2 Cups Sea Salt

1 Cup Olive Oil

1 Cup Greek Yogurt

3/4 Cup Feta Cheese

1 Tsp. Greek Seasoning

 

Directions:

• Preheat oven to 425'.
• Scrub and rinse potatoes and pat dry.
• In bowl put olive oil and roll potatoes until thoroughly coated.
• Put sea salt in bowl and take oil coated potatoes and roll in salt until evenly crusted with salt.
• Place potatoes on baking sheet and bake at 425' for 1 hour and 20 min.
• remove from oven and allow to cool slightly.
• Slice potatoes in half lengthwise and scoop out all halves, placing potatoes in a med bowl. Set aside skins for filling.
• Add feta, yogurt and seasoning to filling and stir until well incorporated.
• Evenly distribute filling back into potato skins and place in oven at 350' for 30-40 min. until tops have slightly browned.
• Serve immediately with a salad or alongside lamb chops for a truly Greek experience. Enjoy!