I realized today when I was getting ready to take some pork tenderloin out of the freezer that I've been cooking steaks, chops, loins and ribs more than anything else lately so I grabbed some chicken breasts instead.
Got some parma ham, basil and smoked mozzarella.
Stuffed, tooth-picked and hit with some salt and pepper.
In the meantime I took the fillets off the breasts and seasoned them with sesame oil, soy sauce, sirracha, ketchup and mustard so I can cook them for a salad for lunch tomorrow.
I made a quick video of the wind tunnel before I started the cook.
The good thing about all the wind is that the lump is ready to go in about half the time.
Plated with some mushroom risotto and green beans with butter and S&P. I meant to get a picture of the breast with the stuffing in it, but it was just so dang good I forgot!!
All these images and the video were taken with my new Nikon D7000 DSLR and I'm pretty sure it's back focusing a bit, but I've decided that I'm not using the cell phone to take pics anymore!!
Got some parma ham, basil and smoked mozzarella.
Stuffed, tooth-picked and hit with some salt and pepper.
In the meantime I took the fillets off the breasts and seasoned them with sesame oil, soy sauce, sirracha, ketchup and mustard so I can cook them for a salad for lunch tomorrow.
I made a quick video of the wind tunnel before I started the cook.
The good thing about all the wind is that the lump is ready to go in about half the time.
Plated with some mushroom risotto and green beans with butter and S&P. I meant to get a picture of the breast with the stuffing in it, but it was just so dang good I forgot!!
All these images and the video were taken with my new Nikon D7000 DSLR and I'm pretty sure it's back focusing a bit, but I've decided that I'm not using the cell phone to take pics anymore!!
