Pecan Crusted Chicken

Pecans are an often overlooked nut that are saved for use in baking cookies, brownies and of course pecan pie.  I love the flavor of a roasted pecans and the way it pairs well with the chicken. Try this recipe, it is easy and yummy. The addition of cinnamon, smoked paprika and salt to the pecan mixture adds a nice depth of flavor to the pecan mixture.  It will take boneless chicken breasts to a new level. If you like a little sweet to off set the savory drizzle some honey on top of the chicken breast after it comes out of the pan or oven. 

I like to gently toast my pecans then grind them in a food processor.  If you don't have a food processor a blender or coffee grinder can do the job.

Ingredients:

Four Boneless Chicken Breasts approximately 8oz. each
1 egg beaten
1 tbsp half and half
1 tbsp  brown sugar
Salted Butter
1 cups of Pecans whole or pieces
1 tsp cinnamon
1 tsp salt
1 tsp smoked paprika 
2 tbsp honey (optional for drizzling on chicken just before serving)


Preparation

1. Beat egg, half & half and sugar in a medium size bowl
2. Process pecans with cinnamon, smoked paprika, and salt to a rough chop, do not over process.  The consistency should be about 1/8th to 1/4 inch chop. Pour mixture into a 8x8 shallow baking pan.
3.  Dip chicken breast into the egg wash and fully coat then transfer to the pecan mixture.  evenly coat the breast and place on a baking pan with wax paper.  Repeat for each piece
3. Melt about 2 tbsp of butter into a 12 inch skillet heated on medium heat.  Place chicken breasts and gently saute for approximately 7-8 minutes a side.  After flipping the chicken, add two more tablespoons of butter. 

You can bake this instead of cooking in a pan.  Preheat oven to 400 and bake for approximately 25 minutes.  This is a more healthful alternative, but it will not be nearly as tasty.

Lamb Burger-Spice Crusted and Sublime

Over the past couple of months I have perfected my Lamb Burger that arguably tastes better than any Lamb Burger I have eaten anywhere.  Modesty eludes me on this effort as it is hard to imagine a more satisfying taste explosion that includes savory flavors such as; rosemary, garlic, and onion fused with Mediterranean and Asian flavors of cumin, feta, and yellow curry, and finished with a little added heat with a Sriracha Aioli.  The lamb burger is a great alternative to the tired and dry turkey burger that leaves one wanting and wondering if the calories ingested was really worthy. 

When I first started experimenting with Lamb Burgers, I started out by using two pounds of ground lamb that is about 80% lean-the only ratio that should be considered for any burger- and mixed in fresh mint, onion powder, garlic powder, cumin, rosemary and kosher salt.  The intent was to have the lamb meat fused throughout with the various flavors.  Flavor wise it was a decent burger, but I felt that mixing in the herbs and spices was causing me to have to work the meat too much, which as my blog below The Hamburger-Plain and Simple instructs, the patty should be formed gently, which doesn’t mean after it has been worked like one might work a meatloaf. 

Elk Run Winery- Maryland Wine Surprise

Recently, we had dinner with my parents and my dad ordered a bottle of Maryland wine from Elk Run Vineyards. www.elkrun.com The bottle he ordered was a 2008 Syrah, Cold Friday Vineyard.  Being somewhat of a wine snob, I have to say (embarrassed to admit really) that I expected the wine to taste at best average and for sure that I would not remember the wine or where it is from except that I would be sure to avoid ordering any wine made in Maryland in the future! Seriously, ask yourself or the person sitting next to you what they think of Maryland wines and the look will be first one of bewilderment as they likely don’t even know wine is made in Maryland and if they do, it will not be the type of enthusiasm one can expect from areas such as California, Washington State or Oregon. Consider me a convert and a believer.

I lifted the glass and was greeted with a very aromatic nose consisting of earth, wet stones, smokiness and berries.  Not sure what type of berries, as I am not a super taster and do not have that kind of sniffer I guess.  The flavors were prunes, smoked meats and other wonderful flavors for which I have no words to describe except-Wow! I was I blown away!  I would personally rate the wine in the low to mid 90’s based on a 100 point system.  The wine was made in the old world style with an alcohol content of 12.5%.  The point of me explaining the alcohol content is to juxtapose this wine with new world style wines that are being made everywhere, including the old world.  Most wine today starts in the 14% range and pushes upward to 17%!  This style of wine creates what many wine tasters refer to as being a fruit bomb-jammy, rich tasting and very dark red.  Even Pinot Noirs are being made this way. 

I admit, I like the new world style, but I think it takes less skill and precision for the wine maker.  I always tell my friends that serving their red wine at approximately 55-60 degrees is proper form and even more important with the high alcohol wines being made today.  If the wine is served at say 70-75 degrees (unfortunately this seems to be the regular temperature of wines by the glass in most restaurants) the wine will be hot on the palate because of the high alcohol content.  This will cover up any of the nuisances of the wine being tasted and certainly is disagreeable when being paired with food.  Elk Run stays true to old world wine making style, resulting in an elegant wine that is worthy of special occasions and priced to drink any occasion- not to mention a long list of awards to back up what I am sure locals have known about for years, this wine is the real deal.

Elk Run Vineyards  started this venture 32 years ago!!   The use of the word vineyard indicates they grow and use their own grapes to make their wines, unlike a winery that sources their grapes from vineyards.  The years and years of painstaking journal entries, studying effects of plantings, weather effects etc., have paid off for Fred Wilson who is both the wine maker and vineyard manager.  The labor of love ensures even colored and consistently high quality grapes from which excellent wines are being made for drinking pleasure. The names of Elk Run’s two vineyards are Liberty Tavern and Cold Friday Vineyard.   Liberty Tavern is the original vineyard that borders Liberty road Near Libertytown, Md. so named for the Sons of Liberty who met there prior to the Revolution, and the old house on the property was in fact once upon a time a tavern. The second vineyard’s name comes from the deed name of the property Resurvey of Cold Friday.  It was a land grant from the King of England to Lord Baltimore.   There are now 24 acres being grown upon ensuring even more great wines to come for all to enjoy.

Having only tasted the Syrah and Pinot Noir, and being impressed by both, I can say at least for these two offerings that Fred Wilson along with his Assistant wine maker, Neill Bassford, that they have produced enough award winning wines for them and their wines to be taken very seriously.  Other varietals grown are Chardonnay, Riesling, Gewürztraminer, Pinot Gris, Cabernet Franc and Cabernet Sauvignon.  www.elkrun.com