8-24-15 A CONCOTION OF INGREDIENTS
The plan was rather simple. The day began with asparagus, fresh Roma tomatoes, and chicken breasts that had to be used. At the market I picked up some Leeks and Shiitake mushrooms, imagining them cooked with the chicken and asparagus in a light fresh tomato sauce, served over pasta or rice.
I started by cooking the mushrooms, leek, and a clove of garlic, in olive oil over moderately high heat. I removed them when they started to brown and set them aside. In the same skillet I browned the chicken in hot olive oil and cooked sit until it was not quite finished. After deglazing the pan with Sweet Vermouth I set the chicken aside (next to the mushrooms). Next up - I began cooking the Asparagus, cut into 1” pieces, along with the coarsely chopped tomatoes and a sprinkling of red pepper flakes and fresh basil leaves. After 10-15 minutes I added the mushrooms and chicken, now cut into bite sized pieces, to the pan and let everything simmer over low heat. Somewhere along this process I decided I would serve this on a bed of rice, and not pasta.
Watching it simmer It occurred to me that it needed some of Emeril’s “Bam”, so I added shrimp – cooked, peeled, and frozen - to the pan. The final inspiration was to add some Old Bay seasoning and top everything with thin slices of lemon.