Seasonal Recipe of the Week
Brunch is a great meal to cook at home because then you can eat it in your pajamas, or in bed, or on the porch, or naked But it doesn't have to always be eggs, because some people, sorry Gabriella, don't like eggs so I thought why not make your Mama a great sandwich and maybe some home made potato chips for brunch? Lets start with the sandwich... Open-Face Grilled Chicken, Maytag Blue Cheese, and Toasted Pecan Sandwich. This yummy recipe is from Epicurious April 2012, then I fixed it.
One 6-ounce boneless, skinless chicken breast, cut in half lengthwise
2 tablespoons olive oil
Kosher salt and freshly ground black pepper to taste
Dash of Worcestershire sauce
2 tablespoons chopped pecans
1 pear sliced thin and sauteed with 1 T butter and 1 T brown sugar till caramelized
2 slices raisin pumpernickel bread
2 tablespoons mayonnaise, homemade tarragon aioli
2 tablespoons Maytag Blue cheese
8 watercress sprigs
Combine the chicken, olive oil, salt, pepper, and Worcestershire sauce in a bowl. Cover with plastic wrap and set aside for 30 minutes so the chicken can marinate. Toast the pecans in a small skillet over medium heat for 2 minutes, or until golden brown, stirring occasionally. Transfer the pecans to a plate and set aside to cool. Grill the chicken under the broiler, on a stove top grill, or on an outdoor grill for 10 to 12 minutes, or until thoroughly cooked, turning once. Whether broiling or grilling, for the best flavor make sure the heat is high so you will get a nice caramelized brown color on the chicken. Allow the chicken to rest for at least 10 minutes to allow the juices to settle in the meat. Using a very sharp knife, slice the chicken as thinly as possible on a bias. Spread each slice of bread evenly with the mayonnaise. Divide the chicken slices between the 2 slices of bread. Top with pear slices. Sprinkle with bits of the blue cheese . Put under the broiler for a few seconds to melt the cheese and then sprinkle on the toasted pecans. With a sharp knife, quarter the sandwich. Garnish each quarter with a sprig of watercress and serve. Call me!