I interrupt our RV trip with a little cooking.
We had some deli ham in the fridge and some chicken breast in the freezer that Bev wanted to turn into Fire Roasted Chicken Cordon Bleu – our second batch. We decided to make extra sauce for this meals rice and other uses, so we tripled the recipe below.
2 Tbsp butter
2 ea shallot, diced
½ cup white wine
1 cup heavy whipping cream
4 Tbsp parsley, finely chopped
Salt & pepper to taste
The next day she wanted to have crappie as it’s a favorite of all of us but rather than our normal lemon/butter/caper sauce, she doctored the leftover sauce with two tablespoons of capers and a squeeze of lemon while I fried the fish. She also made up some creamed spinach for a side dish.
The sauce was delicious with the fish.
The next day neither of us wanted to do much cooking and we opted to grill a sirloin roast on the gas grill – about as easy as it gets – Montreal on the meat and reverse sear to 125*. But Bev’s creativity once again came into play as she cooked some more rice to add to the leftovers we had, added the leftover creamed spinach to the leftover fish sauce, then enough rice for the correct proportions.
The beef was good, but the side dish was delicious and we may try creating it from scratch some day.
Photos best if enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
9/23/2013 event date