Tuesday, July 18, 2006

Nothing Much. And Cajun Food

I have been meaning to write in my blog for weeks now. But now that I am sitting here I realize I have nothing to say.

Life is adverage. New boss at work cut my pay back to minimum wage, playing lots of computer games and reading, hanging out with friends... blah blah blah.

I am however trying a new Cajun dinner recipie tonight that a friend of mine emailed to me. Kinda excited about that.

Here it is if you curious 2 people.

Cajun Crusted Chicken with Creole Mashed Potatoes
Serves 4


Four 6- to 7-ounce/180- to 200-g boneless chicken breasts (with the skin on)
6 tablespoons/50 g Cajun spice blend (including cayenne pepper, dried
thyme, garlic powder and paprika)
4 russet potatoes (about 3 pounds/1.36 g total), peeled and quartered
2 tablespoons/30 ml olive oil
4 andouille sausages (about 13 ounces/369 g total), sliced thinly into rounds
1 red bell pepper, cut into thin strips
6 shallots, thinly sliced
2 garlic cloves, finely crushed
1 cup/286 ml chicken stock, warmed
1/2 cup/10 g chopped fresh flat leaf parsley
Salt and freshly ground black pepper
All purpose flour, for dusting


To marinate the chicken:

Using a large sharp knife, score 3 slits over the tops of the chicken
breasts. Rub the chicken breasts all over with the Cajun spices and
cover with plastic wrap. Refrigerate for at least 2 hours.

To prepare the potatoes:

In a large pot of boiling water, cook the potatoes for 25 minutes or
until soft. Drain the potatoes in a colander and allow them to steam
dry in the colander for 5 minutes. Meanwhile, heat 1 tablespoon/15 ml
of oil in a heavy large sauté pan over medium-high heat.

Add the sausages and fry until golden brown, about 8 minutes. Using a
slotted spoon, transfer the sausages to a plate and set aside. Add
the bell pepper, shallots and garlic to the same pan, and sauté for 8
minutes, or until the peppers are tender and the shallots are golden.

Add the potatoes and half of the chicken stock to the pepper mixture
and stir for 1 to 2 minutes, coarsely mashing the potatoes with the
back of the spoon. Stir in the parsley, cooked sausage and the
remaining chicken stock. Season with salt and pepper and keep warm.

To cook the chicken:

Preheat the oven to 375°F/190°C. Heat the remaining 1 tablespoon/15
ml of oil in a very large oven-proof sauté pan over high heat. Be sure
the pan is large enough so that the chicken breasts do not touch each
other. This will allow them to brown nicely. If you don't have a pan
large enough to fit all the chicken breasts without crowding them, use
2 large pans and divide the oil and chicken between the pans.

Dust both sides of the chicken breasts with a little flour and place
them in the pan skin side down. Cook for 2 minutes or until the
chicken skin is crisp and golden. Transfer the pan to the oven and
roast the chicken for 5 minutes. Turn the chicken breasts over and
return to the oven for 3 to 4 minutes, or until the chicken is cooked
through. Remove the chicken from the oven and let rest for 5 minutes.

To serve:

Cut the chicken breasts crosswise into thick slices. Mound the
potatoes on 4 dinner plates. Arrange the chicken slices alongside the
potatoes. Drizzle the pan juices from the chicken around the chicken
and potatoes and serve.