Where do all the birds go?

A few months ago a new development came into town.  The home, barn, ranch and trees were torn down immediately.  In one of those trees was an eagles nest fit for two.  Without warning, both eagles were homeless, moved far away to rebuild another.  Just a few days ago the remaining trees which outlined the property were tore out.  In one of those trees was a hawk's nest not to mention the several other bird species that were homeless within minutes and the creatures big and small who called that area home or at least a resting spot. 

Did this construction company check with the city or the Utah Division of Wildlife on how to properly move the animals home without destruction?  My heart says probably not and my mind says check further before placing too much blame on careless heartless souls who are only after the money to sit in their bank account as they grow richer and our natural wildlife dwindles.  Too harsh?  

Tonight's Experiment

Craving the delicious salmon salad I had from La Jolla Groves in Provo, UT on Tuesday I decided to create my own tonight.  My compliments to the Chef at this restaurant, the glaze prepared for this dish is unlike any I have had, buttery, fruit tangy, and a few other tastes all mixed into one. 

For my dinner tonight I sauteed two garlic cloves in olive oil for a few minutes then added Hawaiian sea salt and fresh pepper, a drizzle of honey and juice of 1/2 fresh orange, let this sit for a couple minutes.  Then placed the salmon on the pan and added the rest of the other 1/2 of fresh orange juice on top, covered the pan and let cook about 5 minutes.  I then poured white wine into this mix and simmered covered for another 15 minutes. 

Topped my salad with this tasty treat with added chopped apple and fresh lemon juice for the dressing.  I prepared to keep half of this 5oz salmon for lunch tomorrow but it was too damn good I ate it all. 

I will trying this one again for sure...maybe even as soon as tomorrow! 

Yes Sir, May I Have Another!

I am becoming quite the experimental cook!  Last night I made another tasty chicken dish.  Where did I step out from?  I am confident in creating, in viewing a recipe and contouring it to taste and of course whatever is hanging out in the fridge. 

Here are the steps I took:
Sauteed red onions with a few cloves of garlic in a generous dousing of olive oil over medium heat.  Laying the sea salted chicken breasts on top for a few minutes each side.  A few ounces of white wine poured into the pan and simmered on low for about 15-20 minutes.  About five minutes left of cooking time I added a mix of Dijon mustard mixed with sour cream.  This thickened the sauce a bit and created a more flavorful bite to the chicken. 

Each day should bring about a learning lesson, right?  That night I learned that if you cook in a sauce, serve the sauce on the plate as well.  Some of you right now are mumbling, "Of course, jeez."  But I am sure there are a couple of you saying, "What a great idea!" And here I pass my learning experience on to you. 

For reasons unknown to me, I did not take any photos of this creation.  I guess that means I have to make it again soon to take a photo to post on this entry.  Twist my arm. 

What next will I try?  If you have any ideas for me, please share.

Happy eating!

Damn Good Chicken

The other night I made a chicken dish after watching a video of a charming guy making the same dish, but I opted out of buying the chicken pieces with bones in.  Gennaro's Chicken with Chilli, Garlic and Rosemary.

Gennaro made it look so simple and fun.  This dish was simple to make, but I think he had more fun in filming than I did in making.  Fun or not, the results of my attempt at this dish?  A keeper!  Greg loved it, I loved it, what more do you need from two of the pickiest people in the world.  The chicken had a taste of sweet and slightly robust with the meat so tender and juicy. 

A generous amount of olive oil heated in the pan, the sea salt and pepper coated chicken, cubed 2x2, sizzled for a couple minutes on one side while I added the garlic (peel off), chilli and rosemary sprigs.  After about five minutes I flipped the chicken and sauteed for another five minutes.  Then came a long pour of red wine for the chicken to simmer in for another thirty minutes, or until the sauce was thickened and small in proportion.  Yes folks, that is it.  Simple yet delectable!

I did pour myself a couple ounces of the same Merlot I used in cooking, but not having wine for over a month, it was very sweet for my palette.  Sadly, I was not able to drink the wine that night.  Fear not, I will drink wine again!