Pure Insanity


Being serious is for grownups, which I am far from.  No, I prefer to be a man of leisure.  A life envied by most and achieved by few.  I only drink the finest of wines (Strawberry Hill), drive the fastest cars (1972 Suburban) and travel the world abound (went to the international grocery store just the other day).

But in all seriousness, I must take this opportunity to brag on my Siete.  For those who do not know Siete, she is a giver; a person who goes out of her way to make sure others are taken care of.  With four kids, three dogs and a selfish bastard for a husband, this is quite a challenge and rarely does she have time to do something for herself.

So recently (relative term), when Siete came to me and said she wanted to train for a half marathon, I was a bit taken back.  13.1 grueling miles.  Why on earth would anyone want to endure such boredom?  But being the caring and compassionate husband that I am, I encouraged her to try “that sure sounds stupid, but I am here for you babe”.   

The life of a half marathoner in a true test of self-discipline; a test of the body, mind and heart.  She wakes up early to train, she eats boring and disgusting meals (i.e. healthy) and she doesn’t drink (the thought).  Again, why is this considered enjoyable. 

Fortunately for all, race day is just a few days away and we have all grown by this experience.  Siete has finally learned the importance of doing things for yourself.  Surprisingly, the kids and I have grown as well.  We have learned the importance closets play in house keeping and how wearing your underwear inside out can extend the need for doing laundry.   

In celebration of the return of our Siete, we have decided to prepare her a very special pre-race meal.  A meal that we hope will express to her how proud we are of her accomplishment and how happy we will be when once again we no longer have to do our own laundry and the house finally cleans itself. 

Chicken Piccata

2 boneless, skinless chicken breasts

1 t sea salt

½ t fresh black pepper

½ c all-purpose flour

2 T olive oil

2 T unsalted butter, divided

½ c  Sauvignon Blanc

1 c chicken broth *

1/3 c fresh lemon juice

4 T capers

¼ c fresh flat-leaf parsley, chopped

1 lb. linguini pasta, cooked

Put chicken breast between two pieces of wax paper and pound chicken until it is 1/4″ to 1/2″ inch thick.  Once pounded, cut chicken into 3 or 4 pieces.  Season cutlets with salt and pepper and dredge in flour.

In a large sauté pan over medium-high heat, add olive oil and 1 tablespoon of butter.  Place 2 to 3 cutlets in pan and sauté for 2 minutes.  Turn cutlets over and sauté for 1 more minutes.  Once cooked, set cutlets aside and repeat the process with remaining cutlets, adding remaining olive oil and butter before starting to sauté.

 Once chicken is cooked, de-glaze pan with wine and bring to a boil.  Cook for 1 minute or until liquid is almost evaporated.  Add chicken broth and bring to a boil.  Cook for 3 to 4 minutes and then stir in lemon juice and capers.  Place cutlets on top of linguini and pour sauce over chicken.  Sprinkle with parsley and serve.

* Salt can be added to personal preference.

Twisted Epilogue:  Babe, I am soooo proud of you and love you from the bottom of my heart.  You inspire me to be better person and care for me more than I deserve.  Now go out there and kick some Latino ass!

 

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About TheTwistedEpicurean

Culinary BullSchit Artist View all posts by TheTwistedEpicurean

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