Open Sesame!

I've been on a bit of kick recently... I've been transforming our favorite restaurant meals into something better, healthier and cheaper at home.  One of our weaknesses is Chinese food.  We had take-out on our anniversary while we were sick!  I can safely say that my egg drop soup and sweet and sour chicken are better than most of what you find in restaurants or cute folded boxes!

When I ordered the sesame chicken on our anniversary, I splurged on the majorly-battered, deep-fried bits of the fattiest cuts of chicken, smothered in a dark, sweet, and salty sauce.  Yum!  

I pondered a life where I could only savor this a few times a year... and it looked bleak.  Surely, I thought, there must be a way to eat this on weeknights, not just special occasions!

So I did a little research and hit the jackpot.  First step: use lean cuts of chicken and don't batter and deep fry it!  Simply cube some (2-3) boneless, skinless chicken breasts and brown in a bit of cooking spray or oil.  Once cooked through, remove and set aside.  The sauce is what Kendall and I really love, so that's what I focused on.

Sesame Chicken Sauce

Ingredients:

1 C chicken broth

1/2 C white sugar

2 Tbsp distilled white vinegar

2 Tbsp dark soy sauce

2 Tbsp sesame oil

2 cloves of garlic, minced

1/4 cup cornstarch

1/2 cup water

2 Tbsp sesame seeds

Dried red pepper flakes to taste

Instructions:

Combine all ingredients except for pepper flakes and sesame seeds in a bowl and stir to mix well.  While it's still mixed (before the cornstarch and sugar settles and you have to stir it again!) pour it in a pot or pan and bring to boil.  Let simmer, bubble and thicken for a few minutes.  Turn down to very low heat and keep warm before adding the chicken.

Add the chicken and then stir in the sesame seeds and red pepper flakes.    Serve with steamed rice and steamed broccoli (or other veggie!).  Serves 4.

The verdict?  To quote my husband, "This is better than the restaurant!"  The sauce is thick and glossy and coats EVERYTHING.  It's loaded with flavor and feels a lot more like a splurge than a health food.  Granted, the sugar content is high, but the fat content is low.  Combined with simple sides, it makes a great dinner.

I had a little rice, about 1/2 C serving of the chicken dish, and about 1.5 C of broccoli.  For dessert, we had some delicious little mandarins!  I love those things... they are like candy.   

Wine note:  I poured some red wine (Pinot Noir), but the sauce is sweet and overpowers the wine.  I took a sip and almost spit it out because all I could taste were bitter tannins and alcohol!  I set it aside and am now sipping it with a cleansed palate.  A chilled beer or dry white wine might pair better with this.

Other suggestions:  This is quick and easy and would be impressive for guests!  Start with a simple egg drop soup and finish with a fun, bright fruit salad and store-bought fortune cookies.  You can cut back on how much protein (chicken) you serve because of the egg drop soup, which will help fill your guests up.  Everyone will leave full and happy, and with some prep beforehand, it's easy to put together.  And that's a fortune that will definitely come true. 

Don't Let the Sun Go Down on Me

Tomorrow is the first day back at school.  And since summer is nearing its end, I felt the need to grill again.  While I'm ready for the cool temps and the sweaters and boots, I am not ready to give up my summer produce.  My husband requested a peachy barbecue sauce.  It seemed like the perfect fit!

So I went on the internet and searched and searched and came across this little beauty on Epicurious.  It looked like the perfect blend of sweet peachiness and tanginess.

So I got my peaches and I scored them for blanching, I diced onions and jalapeno.

And I got the other ingredients out.  Now, I was out of brown sugar, so I made some by mixing white sugar with molasses.  You can do it!  Try it today!  It's fuuuuuun.

Once the water was boiling, I dropped the peaches in for a few minutes.  Then I readied an ice bath.  Because it was HOT outside and I had the vapors!  

Gotcha!  It's because that's how you blanch peaches!  Once boiled for a few, drop them babies in your ice bath.

What you are looking for is for the skin to peel back from the score marks like this:

Once the peaches have cooled, peel them and seed them and chop them coursely.  It will look like this:

Saute your onions and jalapeno in some oil.  Add salt.

Yay!  This smells amazing.  But don't stop now... add the peaches.

Stir it around and let it simmer for about three minutes.

Add the rest of the ingredients.

Stir this up and let it simmer for 30 minutes, covered.  

Remember to stir it every now and then.  If you're like me, eat some saltines while you stare out the window.  Then chug Diet Coke because saltines are real dang dry!  Stir the pot.  Repeat.  It's the simple things in life that cause me the most consternation.

When it's done simmering, it will looks yummy.

Now, I tasted and added 1 tsp sugar, and 1 tsp honey for sweetness and 1 tsp adobo sauce for spiciness and smokiness and a dash of black pepper for more spice!  I like the sweet, smoky, tangy, spicy thing.

Let this cool.  Do not put hot things in blenders or food processors.  If you do... then no, I will NOT come clean up your kitchen!  And don't you dare hire someone to do it, because you made that mess all on your own and now you'll clean it all on your own!

Ahem.  Life lessons.

Once cooled, put it in a blender or food processor.

Blend or pulse until smooth.

It will sort of look like canned pumpkin... but it won't taste like it!

Now it is ready to use.  I personally pounded some boneless skinless chicken breasts and put a few tablespoons over them while I heated the grill.  Then I served more on the side.

Oh baby.  Yes yes yes.  You are yummy.

Now, the sauce is good, but my husband did not love the consistency.  I didn't mind it, but I saw his point.

Here it is, in all it's glory:

Peach Barbeque Sauce

adapted from Epicurious, Gourmet

1 pound fresh peaches

3/4 cup chopped sweet onion

1 1/2 tablespoons minced fresh jalapeño without seeds

1 tablespoon canola oil

1/4 cup cider vinegar

1/4 cup bourbon (or whiskey, if that's what you have)

3 1/2 tablespoons mild honey

2 tablespoons Dijon mustard

3/4 teaspoon light brown sugar

1/4 teaspoon chili powder

1/8 teaspoon dry mustard

1/4 teaspoon kosher salt

1 tsp sugar

1 tsp adobo sauce

dash of pepper to taste

Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.

Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutesutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutes.

Purée in a blender (use caution when blending hot liquids).

Cooks' note: Sauce can be made 3 days ahead and chilled, uncovered, until cool, then covered.

Read More http://www.epicurious.com/recipes/food/views/Peach-Barbecue-Sauce-238919#ixzz0xZa06aLE