Friday, February 29, 2008

Friday Florida Food Fest: Crackercreole Blackened Chicken Pasta

"Make me something like that Cajun Chicken Pasta dish on the menu at Chili's, but better ...", she said.

It was too rainy to truly blacken the chicken breasts as that smoky event must be done outside.

So, I cheated and pseudoblackened the chicken inside on the stove top. Each skinless, boneless chicken breast was rubbed with a little olive oil/butter mix and then dredged in Cajun Seasoning.

After that, they went into the hot cast iron pan.

After a while, I took them out and set them aside. Then I turned my attention to the pan with it's browned bits of this and that stuck to the bottom ...

Into the hot pan went some cheap wine and sliced mushrooms. I worked the bottom with a wooden spatula to release the good bits stuck to the bottom. A little chicken broth and some corn starch thickened the pan drippings and produced a nice sauce.

While the sauce was finishing, I cut the chicken into strips and returned it to the pan for a good tumble in the sauce.

A cool salad to rescue your tongue between bites of spicy chicken and we were ready to laissez le bon temps roulez!

Elle a approuvé.

I'm tossing in a second post this Friday morning, ... a puzzler to take your mind off the sound of your stomach growling.



The Troll said...


A Red Cabbage.
2 Fuji Apples.
Olive Oil.
White Wine Vinegar.
Anise Seeds.

Remove core from cabbage and slice thinly. Core and peel apples and slice thinly. Place in large container (with lid) Douse with 1.5 tablespoons oil and 3 tablespoons vinegar. Sprinkle with lightly crushed anise seeds. Cover and keep refrigerated one hour before serving to blend favors.

It's a perfect compliment to the world famous Troll's Perfect One Pan-One Hour Chicken, Taters and Okra.

It'll go well with your chicken concoction too. Not much harder to make than that simple green salad.

Paintsmh said...

Oh man!!! That looks so good. Dang it now I am really hungry!!! I wanna try it! Though the cajun seasoning might be a bit too much for Mom and the rest of teh family.

robin andrea said...

I never use cajun seasoning, but I'm going to have to give it a try. That dish looks delicious. We like very spicy food. I make a tofu dish that's very similar. You're probably thinking, "Tofu? Similar? That's impossible." But it's true!

What is TGIPD?

ol' lurker said...

That does look scrumptious. FC, you are truly a Renaissance Man.

tsiya said...

Have you tried that with armadillo?

Deb said...

Gotta love that cast iron skillet. I just got one, probably the same size, to replace my Teflon skillets which are getting old. I won't have to worry about replacing the cast iron.

SophieMae said...

That looks SOOOOOOOOOOO good! I'm being forced to abstain from anything really good to eat for a while. >8-\ Good thing I'm inventive.

My guess for your puzzle post... mica?

Dave Coulter said...

Now you know why some of us become snow birds. Cooking like that hardly gives us a choice!

Floridacracker said...

That sounds pretty good and I'm not a strong slaw man.

This stuff will cut the snow and ice.

TGIPD = Thank God It's Pay Day!
You try the Cajun seasoning and I'll try the tofu :)

Ol Lurker,
Bullseye, that's my favorite compliment ... after "Dad".

No, too greasy.

I've come full circle back to cast iron. I do keep one small heavy teflon skillet for eggs and minor stuff, but serious cooking requires the iron.

I know that must be tough. Hope you are making it okay.
Mica's close.

I hear ya.

elpbulls said...

yummmmmmm!!!!! I'll be home next Thursday so maybe I can put in a request for next Friday's food fest. I love you!

Floridacracker said...

You name it!
Love you!