Thursday, August 18, 2005

Chicken was the entree for tonight's dinner and I did it a little bit differently than normal. Using foil, I created a packet to cook in. I added a boneless, skinless thigh, a handful of yellow and zucchini squash slices, some cut up chunks of tomato, some rough chopped red onion and 4 slices of avocado. A dash of olive oil and some of Pappy's vegetable seasoning was added before closing the packet tightly. Then it was into the oven (I used a large roasting pan) at 350 degrees for 45 minutes. That was more than enough time and heat. My thermometer read 189 in the center of the chicken when I opened the package. But it was not overcooked, juices were running clear and the meat was very moist. I might try 35 minutes at 350 next time.

I served it in the packet, putting it on a plate and allowing it to cool for about 5 minutes. Very good! Although I made a slight mistake by omitting garlic.

I'm going to try the same thing with a thick pork loin chop; slicing it in half lengthwise and making two servings from the one chop. This form of cooking (en papillote) should keep the pork quite moist. And I need to experiment with other ingredients, perhaps some apple slices?


Anonymous said...

ok...I am going to try this on the BBQ WITH the garlic of about peaches or nectarines? OR...peach sauce from TJs you shill you...?? Should I not put the garlic with the pork? Let me know before 4 pm Sunday ...when I am prepping of course.

Steven said...

Garlic and pork are good, but garlic and apples/pears and pork is not so hot. Here's what I did tonite. I used the aforementioned apples and pears, plus some red onion, squash and cherry tomatoes. Don't forget the spices! And I used a 1/2 tsp of fennel seeds scattered into the dish. I cooked it at 350 for 30 minutes and it was fine. In fact I am looking for some little covered dishes that I can use in the future instead of the foil.

Steven said...

Peach sauce...I saw that at TJ's and almost bought it. If I used it I would use it sparingly.