This is another offering from the (newly upgraded) kitchen of Morganthony and the new Mrs. Ribeiro herself.
Ever the modern woman, Morg is not only “workin’ that 9 to 5 and stayin’ cute” à la J. Holiday,* but she is also bringing home the bacon and frying it up in a pan. Or the chicken, depending upon the night.
Morg found this recipe on Williams Sonoma, but, as any good chef does, she has tweaked it to her liking. The recipe below uses extra balsamic and higher heat to absorb it, and that’s what gets your chicken kickin’.
1.5 lbs boneless, skinless chicken breast halves or thighs
4 tbsp olive oil
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 large yellow onion, thinly sliced
3 garlic cloves, minced
6 tbsp balsamic vinegar
1/4 cup minced fresh basil
1 tbsp minced fresh thyme
S&P to taste
- Season the chicken generously with salt and pepper. In a large frying pan over medium-high heat, warm 2 tablespoons of the olive oil.
- Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to a plate.
- In the same pan over medium-high heat, warm the remaining 2 tablespoons olive oil. Add the bell peppers and onion and sauté until softened, about 6 minutes. Add the garlic and sauté for 1 minute.
- Add the vinegar, half of the basil and half of the thyme and stir, scraping up the browned bits from the pan bottom. Return the chicken and any juices from the plate to the pan, spooning the peppers over the chicken.
- Cook until the chicken is opaque throughout, 2 to 3 minutes.
- Stir in the remaining basil and thyme, and season with salt and pepper.
- Divide among 4 plates and serve immediately. Serves 4.
*I realize this reference is beyond random, but that song is catchy as hell. Also, Hunter Mills once convinced me to leave a wedding reception to stand outside his car and listen to this song in order to prove I would like it as much as Apologize by promising he would eat his jacket if I didn’t. Unfortunately, I did, but I still respect that move.
Well corporate America, it’s almost quittin’ time on our most hallowed of holiday weekends. And nothing’s more American than using company time to do entirely personal things on a Friday afternoon, so that’s what I’m doing here.
This recipe is obviously of the rich and famous variety (because we clearly are SO VERY both), and it is as good as you think it is. The Chef made this in honor of our last dinner with The Grosshans (while we were still official Memphians, that is), and sitting on a porch eating this with a cold glass of white wine and good company is about as close to perfection as you can get. While you’re outdoors in Memphis in June, anyway.
The freshness of the tomatoes, the sweetness of the lobster and the bite of the balsamic make this dish truly addictive. So if you’ve decided to turn in your hot dogs for fancier fare this Fourth of July, this is a recipe not to be missed. (I obviously will not be doing that because hot dogs and me are an American love affair for the ages, but it’s your life.)
2 lobster tails
salt and pepper
2 tablespoons of butter
- Preheat oven to 375.
- Season lobster with salt and pepper and dab one tablespoon of butter on each tail.
- Roast for 10 to 12 minutes.
- Once done place in a ice bath to cool.
- Once cool dice and squeeze the juice of one lemon over them.
Caprese Salad with Balsamic Reduction:
2 yellow tomatoes, diced
2 orange tomatoes, diced
2 roma tomatoes, diced
salt to taste
1/2 cup crumbled goat cheese
1 cup balsamic vinegar
- Take one cup of balsamic vinegar and cook in a pot on low heat for thirty minutes or until it coats the back of a spoon. Remove from heat and set aside.
- Season tomatoes with salt and toss with Basil Vinaigrette.
- Top with goat cheese and lobster. Drizzle balsamic reduction over salad and serve. (Makes 4 servings)
Luxuriate. That’s the only word that does this justice. And justice is American as hell.
You know how sometimes people think hot girls are automatically stupid? Like there’s no way that something can look that good on the outside and not be either dumb or awful on the inside? Well, I think this salad is that hot girl. And this one actually reads Dostoyevsky for fun and got a perfect score on her ACT.
(Incidentally, I would hate that chick.)
What I’m sayin’ is there’s substance here as well as pretty. The avocado and cheese are rich, the tomatoes are juicy and tangy, and the croutons give you the perfect amount of crunch. Dress all that up in Balsamic and drive it around town in your new convertible? It will be like Weird Science in here. And everybody wants that. (Minus Chet.)
1 tbsp Dijon mustard
1/4 cup balsamic vinegar
2 tsp honey
3/4 cup olive oil
juice of half a lemon
salt to taste
- Mix all ingredients except oil.
- Slowly add oil while constantly whisking until it emulsifies.
4 tomatoes, chopped
2 orange tomatoes, chopped
2 yellow tomatoes, chopped
1 ripe avocado, chopped
1.5 cups of diced mozzarella
1 cup of fresh croutons
salt to taste
1 tbsp mint or basil (optional)
- Mix together and toss in dressing.
- Eat and bask in the afterglow.