Showing posts with label bacon. Show all posts
Showing posts with label bacon. Show all posts

Monday, April 18, 2016

Presenting: Pan Seared Sea Scallops with Roasted Corn and Pea Purée

Pan Seared Sea Scallops with Roasted Corn and Pea Purée

Call this a continuation of my recipe redux post from last September...

Inspiration Behind the Dish

Last autumn, I prepared a scallops dish for my friend, Gwen, at Simply Healthy Family. If you click through to the post I wrote for her, I describe the evening I prepared the dish when my daughter finished her scallops and asked for more, which was unusual for a dish that's not kid favorites, such as burgers and pizza. She remembered the experience because she recently asked when are you going to cook scallops again? so I decided to use the opportunity to replicate the first scallops dish I published here because, even then, I was unhappy with it's execution.

Dish Details

I hope that this dish would be at home on any fine dining menu. For it, I used the same pea purée that I utilized in the dish I referenced above (however I omitted the tarragon sprig since I didn't have any fresh tarragon that evening) and my tried and true technique I've utilized since I figured it out two years ago. I also adapted the corn salsa I originally paired with pork chops.


3 ounces bacon, diced
2 cups frozen corn kernels, thawed
Kosher salt
Freshly ground black pepper
2 cups frozen peas, thawed
1 stick unsalted butter
1 tablespoon olive oil
12 ounces U-10 sea scallops
1 tablespoon vegetable oil
Lemon thyme leaves, for garnish


1. Roast the corn. In a medium skillet, render the bacon fat over medium heat until just shy of being crisp, approximately two to three minutes. Remove bacon with a slotted spoon to a paper towel lined plate, then drain the bacon fat from the skillet and reserve for another use.

Add the corn to the same skillet where the bacon was prepared and roast until brown over medium heat, stirring periodically, approximately twelve to fifteen minutes. Remove the corn to a bowl, then combine with the bacon pieces and season with salt and pepper to taste.

2. Purée the peas. Start on the peas while the corn is roasting. To do so, combine the peas and butter in a medium saucepan over medium-high heat and cover. Check the peas every three minutes until the peas are soft. Once velvety, strain the fluid from the peas but reserve the fluid. Purée the peas in a blender, adding the reserved liquid and one tablespoon olive oil until the purée is smooth. Season with salt and pepper to taste.

3. Sear the scallops. Heat 1 tablespoon vegetable oil over high heat. Pat the scallops dry with paper towels, then season both sides with salt and pepper. Sear the scallops on one side only until browned, approximately sixty to ninety seconds. Remove to a plate to allow for carryover cooking. To plate, smear two tablespoons pea purée, onto a round plate, top with three scallops close together so they resemble a triangle, spoon some of the corn mixture over the scallops, then garnish with the lemon thyme leaves.

Final Thoughts

I remember watching a TV show that only lasted for one season on Bravo Network about five years ago called Rocco's Dinner Party. Each episode started with three chefs that prepared a dish in a qualifying round, then two of the three moved forward to host a dinner party for Chef Rocco DiSpirito and his celebrity friends. The chef who did the best won a cash prize. In one episode, Chef DiSpirito was thoroughly unimpressed in a qualifying round when one of the contestants prepared a dish using the combination of scallops, corn and bacon.

My point is the flavor affinity of this dish isn't very creative, however the picture of the finished dish is now my new favorite. I gave my friend, Faith of An Edible Mosaic and Healthy Sweet Eats, an advanced copy of the picture of the finished dish and one of the things she liked about it is the use of negative space: the way the food was concentrated on the center of the plate and the black plate against the white background. I've noticed that a plate with multiple contrasting colors on it is more visually appealing, so I'm very proud of the six colors on this dish. In fact, this photo has replaced my steak au poivre picture as my lock screen wallpaper on my phone.

Finally, my daughter finished her dinner the evening I prepared this dish just as quickly as she did last autumn and she's requested I prepare it again.

Sunday, February 22, 2015

Beef Sliders with Sautéed Mushrooms, Onions, Bleu Cheese and Bacon for a Red Carpet Party #SundaySupper

Beef Sliders with Sautéed Mushrooms, Onions, Bleu Cheese and Bacon for a Red Carpet Party #SundaySupper

Before I start, I have a little housekeeping matter to discuss. This past Thursday, my facebook world went through, ahem...let's call it an adjustment. For whatever reason, the website seized my personal profile as Foodie Stuntman and forced me to convert it to a facebook page, so everyone on my friends list are now 'Likes' to Foodie Stuntman, the page. As soon as I can replicate the content that was in the old personal profile, I plan on deleting the page and I won't be updating it any further. In addition, I've opened a new facebook personal profile under DB Stuntman and I ask you send me a friend request there, if you wish and haven't done so already. My Crazy Foodie Stunts facebook page, twitter, pinterest and G+ are unaffected.

Moving onto the dish: I remember watching America's Best Cook on Food Network last spring where one of the challenges was to prepare a burger. It occurred to me that I hadn't addressed the concept here so I prepared one this past August but it had influences and flavors from other cuisines and I wanted to address the dish from a classic American standpoint. The opportunity arose with this week's #SundaySupper theme of Red Carpet Party hosted by Katie of Ruffles and Truffles.

You might be asking yourself right now, How does a burger relate to the Oscars? so let me make the connection. The only nominee in this year's Best Picture category that I've seen is American Sniper. In it, Bradley Cooper plays the title role of Chris Kyle who was born and raised in Texas. I then started to think of food The Lone Star State does well and thought of steakhouses, so I started looking at steakhouse menus, where burgers are common as a happy hour item or appetizer.

So let's discuss this classic American staple. For me, the toppings are secondary to the burger patty. I used bleu cheese, mushrooms, onions and bacon in this instance, but if you want to replicate this dish, feel free to adjust them to your tastes. My father taught me to use 80/20 ground beef because anything leaner will result in a dry burger because there is little fat to render during the process of cooking it, which makes the burger juicy. I further fortify my burger with freshly shredded parmesan cheese, which is my secret ingredient. In addition, parmesan is naturally salty so it also seasons the patty.

The Challenge

Demonstrate my burger recipe and to compare it with others.

The Source

This dish is a Crazy Foodie Stunts original


1 1/2-pound 80/20 ground beef
1/3-1/2 cup fresh parmesan cheese, shredded
1 tablespoon minced garlic
Kosher salt
Freshly ground black pepper
4 ounces (i.e. slices) bacon, cut into batons
2 tablespoons olive oil
1 tablespoon unsalted butter
1 large onion, cut in half, root to stem and then sliced crosswise, thin
1 8-ounced package, pre-sliced cremini or baby bella mushrooms
2 ounces crumbled bleu cheese
Slider buns


1. Prepare the burger patties: In a large mixing bowl, combine the ground beef, parmesan cheese and garlic, then season the mixture with salt and pepper. Form the mixture into patties slightly wider than the slider buns, about 1 dozen.

2. Prepare the toppings: Place the batons in a dry sauté pan over medium heat and cook until crisp and the fat has rendered, approximately 5 minutes. Remove the bacon to a paper towel-lined plate and drain the bacon fat from the pan then replace it with the olive oil and butter. Once the butter has melted, add the onions and mushrooms and cook until the onions have browned and the mushrooms have reduced, approximately 20 to 25 minutes. Season with salt and pepper to taste, then remove to a bowl and set aside to keep warm.

3. Prepare the burgers: Heat a grill pan over medium heat. Sear the patties until cooked through to desired doneness, approximately 3 minutes per side for medium rare. To plate, place a burger patty on a slider bun and top with onions, mushrooms, bacon and bleu cheese. Serve immediately.


From the standpoint of the dish itself, Mrs. Stuntman asked if there were any leftover sliders to take for a brown bag lunch the next day after polishing off a couple of them for dinner. Whether or not the challenge was successful is still undetermined because I would need to put my burger patties up against any other home cook's patties. Recipe contest anyone? Let me know if you're up for it.

Meanwhile, I invite you to enjoy the red carpet in addition to the awards show and encourage you to do so with one or more of these other foods featured this week:

Nominees for Best Supporting Appetizers:
Nominees for Best Course in a Leading Role:
Nominees for Best Supporting Sips:
Nominees for Best Delectable Desserts:
Nominees for Best Dressed Table:
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Friday, January 30, 2015

Presenting: Warm Spinach Salad with Cannellini Beans and Shrimp

Warm Spinach Salad with Cannellini Beans and Shrimp

Like millions of us in the United States, Mrs. Stuntman has wanted to start 2015 eating healthier so I thought I'd use it as an opportunity to practice my photography skills. This dish can be found on appeared in the results of my winter salads google search. It appeals to me because the preparation was more involved than simply tossing some raw vegetables together with a vinaigrette, but I was hoping the pink color in the shrimp would have been brighter to contrast the cannellini beans.

Monday, January 12, 2015

Light Stunt: Weeknight Porchetta

Light Stunt: Weeknight Porchetta

If you hadn't noticed from the picture above, I went rustic with this dish.

Porchetta is a traditionally an Italian dish that originates out of central Italy and is traditionally a boneless whole pig, gutted, seasoned with garlic, rosemary and fennel, and slow roasted on a spit over an open flame for several hours. This dish version is considerably faster without sacrificing flavor.

The Challenge

It's been a while, so I thought I'd use this space to explain a Light Stunt. The dishes I publish under this category are quick but flavorful dinners, similar to a #WeekdaySupper.

The Source

Adapted from page 30 of Bon Appétit magazine's January 2015 issue but I also found the recipe reprinted on their website.


8 cloves garlic, minced
2 tablespoon fresh rosemary, coarsely chopped
2 tablespoons fennel seeds, coarsely chopped
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
2 1-pound pork tenderloins
4 sprigs fresh rosemary
8 slicers bacon
2 heads garlic, halved through the equator


1. Season the pork. Before you head to the office in the morning, combine the minced garlic, chopped rosemary, fennel seeds, salt, pepper and 2 tablespoons olive oil in a small bowl. Rub this mixture on all sides of each tenderloin. Cover, and refrigerate until you get back from the office in the evening.

2. Roast the pork. Preheat the oven to 425° Fahrenheit. Scatter the rosemary sprigs in a large baking dish, then place the seasoned pork on top of the rosemary. Wrap each tenderloin in 4 slices bacon, pushing the ends of the bacon slices underneath the tenderloin so they stay in place, then place the garlic heads around the pork and drizzle with the remaining tablespoon olive oil. Roast in the oven until the internal temperature of each tenderloin reaches 145° Fahrenheit, approximately 40 to 45 minutes. Once finished, transfer the tenderloins to a cutting board and let them rest for 10 minutes before slicing.


This dish is very satisfying for a cold winter evening and, from a technique standpoint, is very creative with the use of bacon. As the bacon cooks, it's rendered fat is soaked up by the tenderloin, thereby keeping it moist and adding flavor.

Tuesday, June 10, 2014

Orzo Risotto with Spinach Mushrooms and Bacon

Orzo Risotto with Spinach, Mushrooms and Bacon

In a weak moment recently, I vaguely remember handing over my name and address to bon appétit magazine with the promise of free issues and the first two arrived recently. In their April 2014 issue, one of their featured articles is entitled Cook Like A Pro: Ten techniques for adding restaurant-worthy flavor to any meal. The sixth technique claims that "The Best Risottos Aren't Made with Rice" which goes on to suggest to substitute grains (i.e. barley, farro, wheat berries, etc.) for rice because they release enough starch to give the dish it's signature creaminess.

The idea is hardly original. In fact, I substituted potatoes for rice in a risotto about a year ago and I stirred orzo into braising fluid this past autumn. I wanted to focus on that the dish I made last fall because it really wasn't a risotto.

The Challenge

Apply the risotto method to orzo pasta.

The Source

I adapted elements of another risotto I published last summer, with one from Food & Wine magazine's website and a second one from SAVEUR magazine's website.


1/2 ounce dried porcini mushrooms
1 cup boiling water
5 cups chicken stock
6 ounces bacon, cut into batons
2 tablespoons extra-virgin olive oil
3 medium-sized shallots, chopped
2 cloves garlic, minced
1 1/2 cups orzo
1 teaspoon fresh thyme, minced
Kosher salt
Freshly ground black pepper
8 ounces spinach, washed with the stems removed
1/2 cup heavy cream
1/2 cup freshly grated parmesan cheese, plus more for garnish
Juice from 1/2 lemon


1. Prepare the mushrooms. Combine the boiling water and the dried mushrooms in a small bowl. Allow the mushrooms to steep in the water until they are rehydrated, approximately 15 minutes. Strain the mushrooms through a paper towel-lined sieve (to catch any grit) into a medium saucepan. Add the chicken stock to the mushroom fluid and set aside. Chop the mushrooms and set aside separately.

2. Prepare the bacon. Bring the chicken stock mixture to a simmer, then reduce the heat to low to keep warm. Meanwhile, render the bacon in a large skillet over medium heat until it's just shy of being crisp. Remove the bacon to a paper towel-lined plate and set aside. Reserve at least 1 tablespoon bacon fat and set aside separately.

3. Execute the risotto method. To the same skillet the bacon was cooked, heat the olive oil over medium heat. Once the pan is hot, sweat the shallots, approximately 3 minutes. Add in the garlic and stir until fragrant, approximately 30 seconds to 1 minute.

Stir in the orzo and thyme and toast for approximately 2 minutes, ensuring each grain of orzo is coated in oil. Season with salt and pepper.

Add the stock, 1 ladle at a time, stirring the orzo continuously until the fluid is adsorbed. Continue adding stock until the orzo is al dente, approximately 20 minutes.

Add the spinach, reserved bacon and mushrooms and stir until the spinach wilts, approximately 1 minute. Stir in the reserved bacon fat, cream, parmesan and lemon juice. Adjust the seasoning with salt and pepper, if necessary. Served in warmed bowls.


Both Mrs. Stuntman and I enjoyed this dish and she requested I serve it again. Interestingly, it was reminiscent of Rice-A-Roni due to the flavors of bacon and mushrooms.

One thing I haven't addressed yet is the new season of Next Food Network Star. Have you watched it? My early favorite to win is Loreal. She's got the most unique point of view I've seen in years and she seems to be able to handle herself in front of the camera well. Right behind her I'd put Lenny. He also seems to be well qualified but I'm not sure if I'd watch his show. I predict Aryen will be one of the next ones to be eliminated because, according to the judges her food has been bland. What are your thoughts?

Monday, March 24, 2014

Light Stunt: Penne alla Vodka

Penne alla Vodka

I would categorize Mrs. Stuntman and I as infrequent drinkers. We might have a glass of wine with dinner if we're having friends over for dinner or on a special occasion such as anniversaries or birthdays but that's about it. I might drink a beer twice per year, maybe? I don't have any medical or moral objections to it. I just don't crave it very often. I do buy a lot of wine but it's the cheap stuff I use for cooking.

It is for this reason that I was curious when found an open, half-empty bottle of vodka recently when I was cleaning the kitchen. I vaguely remember using it in a dish but I couldn't tell you when or from what dish. Not wanting to waste food, I went looking for dishes that highlighted the ingredient and zeroed in on a pasta favorite.

The Source

This dish was prepared by Chef Mario Batali on The Chew.


Kosher salt
1 pound dried penne
6 ounces bacon, cut into batons
2 cloves garlic, minced
1 6-ounce can tomato paste
1/4 cup vodka
1/2 cup heavy cream
1 pinch nutmeg
Freshly grated Parmesan and chopped Italian parsley (for garnish)


1. Boil the pasta: Bring a large pot of well-salted water to a boil over high heat. Add the penne and continue to boil for two minutes less than the box instructs. Reserve 1 cup of pasta water, then drain and set aside if the sauce isn't finished yet.

2. Prepare the sauce: While the pasta boils, render the bacon in a large sauté pan over medium heat until slightly crisp, approximately 7 to 10 minutes.

Add in the garlic and tomato paste and cook until the tomato paste turns a darker color and the garlic is fragrant.

Add the vodka to deglaze and stir to blend the flavors. Then add the heavy cream and nutmeg and simmer for a minute or two. Add in the cooked penne and toss to coat, using the reserved pasta water to adjust the sauce and season with salt, if necessary. Serve in warmed bowls garnished with grated Parm and parsley.

Sunday, March 16, 2014

Spinach Fettuccine with Bacon Alfredo for an Eat Your Greens #SundaySupper

Spinach Fettuccine with Bacon Alfredo

My birthday falls around Thanksgiving each year so on Black Friday, instead of fighting crowds at the local shopping mall, I went to visit my parents to celebrate and brought my pasta roller with me. It had been a while since my folks ate pasta from scratch so I thought they'd appreciate the novelty of it. I note the event here because it was the first time I'd used the cutter attachment that came with the roller to make fettuccine. I had been advised against using it because it often does not cut all the way through the sheets however I was feeding four adults plus five hungry teenagers that evening and didn't want to cut it by hand. To my surprise, it worked better than I expected.

I hadn't touched my pasta roller since then and I was itching to make some lately. My #WeekdaySupper dish a couple of weeks ago provided the inspiration. In it, I used store-bought spinach fettuccine to save time but when I looked at the ingredients, spinach wasn't listed. I knew I could do better and seized the opportunity when I saw this week's #SundaySupper Movement theme of Eat Your Greens. This also allowed me to revisit my source for flavored pastas. Long time readers might remember I had trouble with it in the past. More on that later.

The Challenge

A balanced dish in flavor and texture. I got some assistance from The Flavor Bible which notes that bacon, cream, garlic and cheese are some of the foods that complement spinach well.

The Source

I took the pasta recipe from pages 102 to 104 of Cook Like A Rock Star by Anne Burrell with Suzanne Lenzer, but adapted it with the addition of spinach using the technique as described in this page. I also substituted some of the ingredients in this alfredo sauce from


For the pasta dough:
8 ounces spinach
2 pinches kosher salt, divided
3 3/4 cups all-purpose flour, plus more if needed
4 large eggs
1 large egg yolk
1/4 cup extra-virgin olive oil
2 tablespoons water

For the alfredo:
4 ounces (1 slice=1 ounce) bacon, cut into batons
1 tablespoon all-purpose flour
1 cup heavy cream
2/3 cup grated parmesan
Kosher salt
Freshly ground black pepper.


1. Make the pasta dough: Coarsely chop the spinach, then wash it thoroughly. Heat the spinach in a pan over medium heat with just the water stuck to the leaves from being washed with 1 pinch kosher salt to wilt, approximately 5 minutes.

Remove it from the heat and let it cool. Once the spinach is cool enough to handle, wrap the spinach in several layers of paper towels and squeeze out the excess water. Blend the spinach, then add it to the egg, egg yolk, olive oil and water and combine. Make the pasta dough, as described in step 1 from this previous ravioli dish.

2. Roll the pasta dough as described in step 2 of the ravioli dish above, then cut the pasta sheets into fettuccine. Bring a large pot of well salted water to a boil over high heat and drop the fettuccine into the water. Once it floats to the top, it's done, remove and set aside while you prepare the sauce, about a minute or two. Reserve at least 1 cup of the pasta water.

3. Prepare the alfredo and finish the dish: In a large skillet, render the bacon fat over medium heat until the bacon is crisp, approximately 4 minutes. Remove the bacon to a paper towel-lined plate, then add garlic and flour to the bacon fat, stirring continually for about a minute. Do not allow the flour to brown. Stir in the cream gradually until the mixture thickens slightly, approximately 2 minutes. Slowly add the cheese until melted, then season with salt and pepper if needed. Add the reserved fettuccine and toss to combine. Serve in warmed bowls and garnish with the bacon.


As I'm gaining more experience with pasta dough, I'm finding that they are like humans because each one is unique and this one definitely fit this generalization. A reader pointed out after I had described my problems with the herbed pasta that it was too dry which is why I like Chef Burrell's ratios of liquid to flour. In this particular instance, it was almost too wet because I had to additional flour in amounts that are greater than previous experiences as I was rolling the dough and I had difficulty separating the strands of fettuccine once passed through the cutter. From a flavor standpoint, the spinach flavor was much stronger than the store bought version and the bacon provided a nice contrast of texture to the dish.

On a side note, I'm a little confused as to what constitutes an alfredo sauce. I've been told that if you go to Italy, it's just scalded cream, but I found many versions online that used a béchamel as a base, such as this one. I also profiled an alfredo last year that relied upon cheese instead of a roux to thicken the sauce, so I must leave by asking, what's authentic?

Other Sunday Supper Participants

Before I go, please visit the other participating bloggers in this week's #SundaySupper event:

Green Light Appetizers and Sides
Getting Greens Through Salads
Entreés That Will Leave You Green With Envy
Desserts and Beverages That Will Make Others Turn Green

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Thursday, February 27, 2014

Pan Roasted New York Steak with Demi-Glace and Spinach Salad with Warm Bacon Dressing

Pan Roasted New York Steak with Demi-Glace and Spinach Salad with Warm Bacon Dressing

Oh, the irony!

The most popular dish I've ever published on this website is my Chicken with Mushroom Demi-Glace I prepared for #SundaySupper last autumn. Unfortunately, it was my least favorite dish I've ever profiled.

I'm still baffled by it. The recipe is from Chef Robert Irvine who is one of my favorite Food Network personalities, but more than that, the demi-glace is a derivative of an espagnole sauce which is taught in culinary schools. If it's profiled there, I assume it's fundamental which indicates I failed miserably the first time around. The other issue I have is with my garnish. I intended to top it with a small salad but the only thing that made it on the plate was a bit of bacon and a couple of spinach leaves.

I had to rectify this situation.

The Challenge

...can be summed up in one word: Redemption

The Source

I used the method described on page 41 of Think Like a Chef by Tom Colicchio. I used a salad by Alton Brown from and a basic demi-glace from Le Cordon Bleu.


8 ounces baby spinach leaves, washed and patted dry with paper towels
2 large hard boiled eggs, sliced thin
1 8-ounce container sliced white mushrooms
8 slices thick-cut bacon
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1 shallot, sliced thin plus 1 shallot minced
1 tablespoon olive oil
4 New York steaks
2 sprigs fresh thyme plus 2 teaspoons fresh thyme, chopped
2 tablespoons plus 2 tablespoons cut into small cubes unsalted butter, divided
2 cups beef stock
1 cup red wine
1 teaspoon whole peppercorns, crushed with the side of a knife
1 bay leaf


1. Make the salad: Combine the spinach, eggs, mushrooms and sliced shallot in a large mixing bowl and set aside. Fry the bacon until crisp, then remove to a paper towel lined plate and crumble into bits. Reserve 3 tablespoons bacon fat and pour into a small saucepan and set aside separately from the spinach.

2. Roast the steaks: Using the olive oil, steaks, thyme sprigs and 2 tablespoons butter, prepare the steaks as I described in step 2 previously. While you allow for carryover cooking...

3. Prepare the demi-glace and finish the dish: Discard the leftover oil from the pan you roasted the steaks. Place it back over medium heat and add the chopped shallot, beef stock, chopped thyme, red wine, peppercorns and bay leaf. Scrape the bottom of the pan to loosen the fond and bring to a simmer over medium heat. Reduce by about half or until thick enough to coat the back of a spoon. Remove from heat and stir in the butter cubes one at a time until melted. Place the saucepan with the bacon fat over low heat. If the fat has solidified, render again then whisk in the red wine vinegar, sugar and mustard over low heat. Season with salt and pepper to taste, and toss with the spinach and bacon bits. To plate, place the steak off to one side, spoon some demi-glace over it with the salad off to the opposite side. I also served with mashed potatoes.


I didn't realize it at the time but the demi-glace I describe above is a bit of a short cut, however it tasted much better than my earlier iteration. The salad was flavorful and complemented the beef well.

Sunday, January 12, 2014

Presenting: Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad as #SundaySupper Turns Two

Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad

I was originally going to publish this dish separately primarily because it had made an appearance on my old website in the fall of 2010. If you're not familiar with my Presenting: series, it's where the challenge is either improve photography and/or plate presentation, however when I saw that the #SundaySupper Movement is celebrating it's second birthday this week I thought that it might be perfect considering how much the group has evolved since the very first #SundaySupper. I've only been involved with the group for about a year, but over that time, I've had several memorable moments but I'd have to say that my favorite occurred this past October when I had dinner with Isabel, the founder of #SundaySupper and Anne of Webicurean. I published a picture Mrs. Stuntman took that evening a couple of weeks later.

The secondary reason I wanted to republish this dish is because I have lost the recipe recently. It was from a magazine Mrs. Stuntman brought home from the supermarket one day, but I lost it about a year ago. I had prepared it once every few months (break it down and it's simply a seared protein with a pan sauce) because I had uploaded it to en petit chef but they deleted my post after they figured out that my original blog doesn't exist anymore. It is only recently that I added the salad.

The Challenge

Improve plate presentation

The Source

I remember the chicken recipe appeared in Cuisine at Home magazine but I couldn't tell you from what issue. The salad is from Williams-Sonoma.


1/4 cup plus 1 tablespoons extra-virgin olive oil, divided
1 tablespoon red wine vinegar
2 teaspoons balsamic vinegar
Kosher salt
1 cup arugula leaves
1/2 head radicchio, cut into bite-size pieces
1 head escarole, pale yellow inner leaves only, cut into bite-size pieces
1/2 cup fresh Italian parsley leaves
4 boneless skinless chicken breasts
Freshly ground black pepper
All-purpose flour, for dredging
1 8-ounce package sliced white mushrooms
4 ounces bacon cut into batons
1 cup dry white wine or chicken stock
1 cup heavy cream
1 tablespoon fresh tarragon, chopped
1 teaspoon apple cider vinegar


1. Prepare the salad: Whisk together 1/4 cup olive oil with the red wine vinegar, balsamic vinegar and kosher salt (to taste) in the bottom of a salad bowl. Add the arugula, radicchio, escarole and parsley, but do not toss yet. Set aside in the refrigerator while the chicken is prepared.

2. Sear the chicken: In a large skillet, heat the remaining olive oil over medium-high heat. Season the chicken with salt and pepper, then dredge in flour. Once the oil starts to smoke, add the chicken to the pan and brown on both sides, approximately 5 to 7 minutes. Remove from pan and set aside.

3. Prepare the sauce and finish the dish: Add the bacon and mushrooms to the pan and cook until the bacon is almost crisp and the mushrooms have reduced, then add the white wine, heavy cream and chicken let it simmer for approximately 8 minutes to blend the flavors, scraping up any fond, and ensuring the chicken cooks through. Just before serving, add the tarragon, cider vinegar and season with salt and pepper. Toss the salad with it's dressing. Serve on warmed plates using the classic plating technique of starch at 10 o'clock, protein at 2 o'clock (with sauce underneath) and vegetables (i.e. salad) at 6 o'clock.


For me, this recipe is tried and true so I knew the flavors work well with each other. From a plate presentation standpoint, will you agree with me that the picture above is better than the one previously published? It follows:

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper contributors:

Sunday Supper Movement

Brilliant Breads and Breakfast Fare:
Amazing Appetizers and Cocktails:
Spectacular Soups and Salads:
Enticing Entrees:
Decadent Desserts:
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.