Having barely posted over the last several weeks and now coming back post-honeymoon to a big project at work, I am struggling with the “swing of things.” I have many drafts, many posts circulating in my head but not yet drafted and, as of Wednesday, our wedding photos to edit and play with in Photoshop. I may have to schedule my blogging time in to my day like a job.
For now, I shall start simple. Saturday night, we decided to make some chicken but didn’t want buttermilk chicken as we had just done that a few days before. Chris found a recipe online for a garlic-rosemary rubbed pork loin which intrigued him but was rather time consuming with creating an oil infusion then letting it sit for several hours followed by cooking it in the oven.
I don’t know the source of the original recipe but basically, you mixed fresh rosemary and chopped garlic together with olive oil to infuse the oil, by letting it sit for several hours. Then this is mixed with salt to create a paste which is then rubbed on the meat. I knew that introducing heat to the equation would speed up the infusion process and I also knew we had some garlic olive oil from a store in Traverse City. Its a tasty oil but does not hold up to high heat cooking like a non-infused oil so we don’t use it a lot.
In a small saucepan or saute pan, mix 2-3 sprigs of rosemary leaves, finely chopped with 2 cloves fresh chopped garlic (okay, I used the stuff in the fridge) and 3-4 tablespoons of oil (use extra virgin if you don’t have flavored). Heat over medium-low until aromas fill your kitchen. Allow to cook at a medium-low or lower temperature about 20 minutes to allow flavors to meld without frying the garlic.
Remove from heat and let cool. Stir in enough salt to create a paste. I didn’t measure this but I’d estimate 3/4 to 1 tablespoon worked for me. Rub paste in to all sides of chicken breasts. Allow to sit about 10 minutes.
Heat 1 teaspoon olive oil over medium-high heat in a large skillet. Add chicken breasts and saute 5-7 minutes per side until golden brown and cooked through. We used thin cut chicken breasts, as usual, so total cooking time was about 12 minutes.
Served with sweet potato fries: 2 sweet potatoes, cut in to similarly sized chunks, tossed with olive oil and seasonings, baked 30 minutes or so in a 425 degree oven (watch these- they will burn).
To accompany the sweet potato fries, I had some sweet garlic mustard from Vermont. Yummy!
The chicken was incredibly easy and very flavorful; I expect to see a return engagement to our kitchen in the near future. Not really having to measure anything makes it very nice indeed.