Portland Food Heads

A quick post about last night's dinner, as it fell into the category of "last minute." With autumn about to hit full swing comes a transition period in which all of my time seems to be taken up by preparing for the cold months ahead. Unfortunately, that means less elaborate meals over the weekend, but only for a short while!

Last night's dinner really came together on the fly. Since I had some leftover tomatoes from the Grace tomato event last Wednesday, I decided to stuff them with a mixture of fresh mozzarella, basil, salt and pepper. As they roasted in the oven, I have to admit they toppled a bit and tried to lose their filling. Regardless, they tasted delicious and were a nice treat before the main course. Presentation isn't everything, after all.

For the main course, I threw together some curry and cumin spiced chicken thighs over pearled couscous and kale sauteed with bacon. I seasoned the chicken and seared off both sides over high heat on the stove, poured out the grease and deglazed the pan with Geary's Autumn ale. 15 minutes or so in a 350 degree oven and the chicken was finished. The remaining liquid reduced down nicely into a spicy beer-laden sauce that could've tasted terrible but actually turned out great. Couscous down, kale & bacon next and then chicken positioned on top. Nice, easy dinner that could easily fit into anyone's weeknight schedule.

As always, contact me for any recipe or technique information.

~E~