Kitchen Encounters

~ Bone-Suckin'-Sauced Boneless Chicken Paillards ~

Bone Suckin' Sauce.  If this is product you've never tried, I suggest you make the pilgrimage to your nearest Lowe's (yes folks, our local Lowe's home improvement and appliance retailer is the only place we can buy it here in Happy Valley -- they sell the sauce in the same spot they sell barbecue grills, which, makes sense), or, get it on-line on their website.  My son in Pittsburgh introduced me to Bone Suckin' Sauce about fifteen years ago, and, without exaggeration, the first taste changed my life.  Before long, I was buying this sauce, on-line, by the case.  Over the years, their Bone Suckin' Seasoning & Rub, Bone Suckin' Steak Seasoning & Rub, and, Bone-Suckin' Lemon-Pepper Seasoning have earned a permanent spot in my pantry. 

Bone Sucking' Sauce is non GMO, gluten free, &, fat free:

Bone Sucking' Sauce:  Tomato paste, apple cider vinegar, honey, molasses, mustard, horseradish, lemon juice, onions, garlic, peppers, natural hickory smoked flavor, natural spices, salt and xanthan gum.  It's the xanthan gum, which they used in place of cornstarch as a thickener, that makes it gluten-free and keeps it a transparent light-red color.  Bone Suckin' Sauce hails from Raleigh, NC, and, is the brainchild of Phil Ford. Back in 1987, Phil was trying to copy his mother's recipe for a western North Carolina-style barbecue sauce.  His creation was so delicious his sister-in-law, Sandi Ford, convinced Phil to partner with her and her husband to sell it. It was coined "bone suckin' " because it made Sandi suck on the rib bones to glean every last drop of flavor from them.

Bone Suckin' Sauce and Bone Suckin' Seasoning and Rub -- together.  Oh.  My.  Sigh.

My pantry nor I would never be caught without this dynamic duo in it -- I buy the sauce by the case.  My family would simply disown me. Created to go together, they're an addictive, well-balanced blend of sweet-savory BBQ perfection -- both are bright, fresh and crisp with a hint of smokey flavor.  For sprinkling and rubbing to dipping, drizzling, slathering, or basting, there isn't anything, from A-Z in the world of barbecue, they're not fantastic on.

Paillard is a fancy French word, a verb, meaning "to pound":

A bit about paillard (PI-yahrd):  This fancy French word means "to pound", and, references a lightly-pounded portion-sized slice or medallion of meat, poultry or seafood that gets quickly sautéed. A paillard is not madly smashed to smithereens.  Pounding should make it wider and thinner, with the point being to pound it in a manner that makes it even in thickness --  to break down the fibers, to tenderize it, and, to make it cook evenly.  It's done with a flat-sided meat mallet, not a sharp, pyramid-toothed gadget guaranteed to pulverize.  To those who smack away using the back of a heavy skillet, while the bravado is amusing, it's less than affective, as you can't concentrate the necessary force directly on the places that need it to do a truly expert job.

The taste and texture of lightly-pounded paillards is an extra step well worth the effort. I find it to be a time-saver too.  The time it takes to pound six boneless skinless chicken thighs, including the time to get out a cutting board, the plastic wrap and a flat-sided meat mallet is about five minutes. Once done, cooking the paillards is considerably faster and easier, had I not taken the time.

This easy winner winner chicken dinner is awesome:

1 1/4-1 1/2  cups Bone Suckin' thicker-style sauce, plus, additional sauce for dipping or drizzling at tableside

6-8  tablespoons water (3-4-ounces)

6  large boneless, skinless chicken thighs (Note:  This is approximately the equivalent of 3, boneless, skinless chicken breast halves that have been butterflied to form 6 pieces/portions.)

~ Step 1.  Place the thighs between two large layers of plastic wrap and lightly pound with the flat side of a meat mallet to a thickness of more than a 1/4" and less than 1/2".

~ Step 2. Remove and discard the top layer of plastic wrap and lightly sprinkle the tops of paillards with:

Bone Suckin' Sauce Seasoning and Rub 

In a 16" electric skillet on low heat, heat:

6 tablespoons corn or peanut oil

Increase heat to medium- medium-high (240°-250°).

~Recap: Cover a large cutting board with plastic wrap.  Unravel/unroll the chicken thighs and place them, flat and slightly apart, atop the plastic. Cover with a second sheet of plastic.  Using a flat-sided meat mallet, pound to a thickness of 1/4"-1/2".  Remove and discard top layer of plastic.

~Step 3.  Add the paillards to the hot oil in the skillet.   Season their tops (liberally) with the Bone Suckin' Seasoning and Rub.  Sauté gently until light-golden in color on both sides, turning only once, about 7-8 minutes per side, turning the heat down, if necessary, to prevent scorching.  Add the Bone Suckin' Sauce to the chicken in the skillet, followed by the water.  Quickly heat the sauce to bubbling, stirring in and around and under the paillards constantly for a moment or two to incorporate the sauce into the flavorful pan drippings.  Adjust the heat to a very gentle simmer (steady yet very gentle), and continue to simmer very gently, uncovered, about 20 more minutes.

Try it served atop some slightly-spicy Mexican-style rice: 

Bone-Suckin'-Sauced Boneless Chicken Paillards:  Recipe yields 6 main-dish servings.

Special Equipment List:  large cutting board; plastic wrap; flat-sized meat mallet; 16" electric skillet w/lid; 1-cup measuring container; fork and/or spatula; large spoon

Cook's Note: A Paillard, a noun, is a thin, lightly-pounded cut, large or small, of any type of meat -- most commonly beef, chicken, lamb, pork or veal.  That said, occasionally, in certain culinary applications, firm seafood, like lobster, shrimp or scallops, can, for the right reason, become a paillard.  It's also possible to use some vegetables to make a paillard.  Paillard, the verb, generally speaking, means to lightly-pound. I'm using a boneless chicken thighs as an example: ~ To Paillard or Not to Paillard -- & Define a Paillard ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2021)

~ Cheese Ravioli w/Butter, Garlic & Cottage Cheese ~

I'm often asked what I cook just for myself, meaning:  what I eat when no one else is around or no one else is looking.  My answer is always the same:  Most times I make a sandwich or nuke some soup (which require no actual cooking), but, when I do want to place a pot on the stovetop, I treat myself to a super-quick, super-easy pasta dish that is a spin-off of a childhood favorite (my dad's version of mac and cheese) which was an odd combination of hot, buttered-macaroni tossed with cold cottage cheese and seasoned with garlic powder, salt and crushed red pepper flakes.

Steaming-hot cheese ravioli tossed w/ice-cold cottage cheese?

If you can't quite wrap your head around the concept of hot and cold in in the same pasta bowl, rethink your position.  Resist every urge to heat or melt the cottage cheese, or, God forbid, create a baked casserole out of this recipe (which actually might be good but totally misses the point). This meatless meal is wonderful just as it is, and, if you happen to have a tomato and/or some fresh parsley, don't hesitate to chop either or both and toss them in at the end as well.

A one-pot cheese ravioli dish that goes from stovetop-to-table in 10-15 minutes.  It's as close to instant-gratification as it gets:

6  ounces frozen cheese ravioli (1/2 of a 12-ounce bag)

3  tablespoons salted butter, cut into pieces

1/2  teaspoon garlic powder, more or less, to taste

1/4-  teaspoon sea salt, more or less, to taste

1/4-1/2  teaspoon red pepper flakes, more or less, to taste

1  tablespoon finely-grated Parmigiano-Reggiano cheese

1/2  cup large-curd cottage cheese, somewhat cold (Note:  Just before you're ready to start boiling the water for the ravioli, remove the cottage cheese from the refrigerator and set it aside. At serving time, it will be cold, but not ice cold.)

6-8 small, sliced cherry or grape tomatoes (optional)

1-2 teaspoons minced fresh parsley leaves (optional)

~Step 1.  In an 2-quart saucepan, bring 1 1/2 quarts of water to a rolling boil over high heat.  Add the ravioli and cook, according to package directions, until al dente, about 5-6 minutes.  Transfer to a colander. Drain well and return hot ravioli to still warm stockpot on still warm stovetop.  

~Step 2.  Add the butter, garlic powder, salt and red pepper flakes, followed by the Parmigiana-Reggiano cheese.  Using two forks or two spoons, gently toss as you would a salad, until butter is melted and ravioli are evenly coated.  Add the cottage cheese along and lightly toss, just to distribute the creamy cheese throughout ravioli.  Remove from stovetop and serve immediately.

Toss in some sliced cherry tomatoes &/or parsley too:

Dig into some cheesy, creamy & slightly-spicy comfort food:    

Cheese Ravioli w/Butter, Garlic & Cottage Cheese:  Recipe yields 1 hearty main-course servings, or, 2 smaller side-servings.

Special Equipment List: 2-quart saucepan; colander; large spoon; cutting board; chef's knife

Cook's Note: My dad's mac & cheese is a comforting, flavor-packed dish that will provide almost instant gratification because it goes from stovetop to table in the time it takes to cook the macaroni.  His unusual combination of hot, spicy, buttered elbow macaroni, tossed with cold cottage cheese (he liked farmers' cheese but began substituting cottage cheese as farmers' cheese started to get hard to come by) literally bursts with flavor.    ~ Dad's Mac & Cheese, or:  What I cook Just for Me ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2021) 

~ Easiest Ham & Cheesy Boxed Scalloped Potatoes ~

I know I'm not alone on this point, C-19 has changed what I store in my pantry -- truth told, it's not bad, just different.  In preparation for the lock down that occurred a few months ago, I stocked several boxes of Rice-a-Roni, four boxes of Kraft macaroni and cheese, a big box of Hungry Jack instant mashed potatoes, and, a few boxes of Stovetop stuffing mix and Betty Crocker cheesy scalloped potatoes.  Thanks to them being staples in my mom's pantry, I knew these easy-to-make convenience-food side-dishes not only have a long shelf life, they're tasty.

In the case of the scalloped potatoes, my mom made them often, sometimes even for company and holidays.  She had her method for "doctoring up" (her words) these boxes of dehydrated potatoes.  There were never any complaints and never any leftovers -- everyone gobbled them up.  I so forgot how much like them, I've taken to making them occasionally.  In my kitchen, they're no longer "just in case" food.  They're scrape-the-casserole-clean comfort food.  Today, I'm adding some ham (leftover from the Easter holiday) to turn this side-dish into a main course.

Steamy & creamy w/a crispy top & loaded w/smokey ham:

1  7-ounce box Betty Crocker's cheesy scalloped potates

2 1//4  cups whole milk (in place of water)

2  tablespoons salted butter, sliced or cubed

1/4  teaspoon ground nutmeg

8-10  ounces sliced or diced ham (a generous 2 cups)

~Step 1.  Open the box and empty the packet of dry cheese-sauce mix into the bottom of a 1 1/2-quart casserole.  Place the milk in a 2-cup measuring container along with the butter and nutmeg and heat it, in the microwave, to steaming.  Give the liquid mixture a thorough stir, add it to the dry mixture in the casserole, then, thoroughly stir the two together.

~ Step 2.  Add the dehydrated potatoes and the ham to the casserole and stir them into the hot liquid.  Let the mixture sit for about 5 minutes, to allow the potatoes to start to soften, then, stir again.  Bake, uncovered, on center rack of 350° oven 35-40 minutes.  Casserole will be bubbling throughout and potatoes will be golden brown.  Remove from oven and place on a rack to cool slightly, 5 minutes.  Serve hot.

Scoop out a heaping helping & gobble up the goodness:

Easiest Ham & Cheesy Boxed Scalloped Potatoes:  Recipe yields 4 main-dish servings.

Special Equipment List:  2-cup measuring container; 8" x 8"-square, 1 1/2-quart casserole; spoon; wire cooling rack

Cook's Note: I'm no different than a lot of you when it comes to weeknight dinners.  Sometimes I put a small chicken in the oven to roast, other times I fry a few pork chops, sometimes I roast or poach a turkey tenderloin -- easy to make, minimum-fuss fare.  Stuffing goes great with all of them.  That said, on a busy week day, many times, all I  have the time or inclination to make are two easy-peasy satellite side-dishes -- a bag of our favorite steam-in-bag vegetables, and, a box of "doctored up" Stovetop-type stuffing -- and there's no shame in either one.  That's why I keep Stovetop brand stuffing in my pantry at all times -- of course there are other brands, I like Stovetop.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2021)