Eclectic Bistro Fare

June 19, 2008

Blackened Chicken with White Grape Buerre Blanc

Summer is just around the corner and my cravings are changing from warm to hot. It is a well known fact that cayenne and other chiles cool you down but something is needed to chill out your tongue after you indulge in their firey goodnes. So I came up with this accompaniment of white grapes and kiwi. I simmered some Provencal herbs in the wine and lemon juice as I reduced it, then added some cold butter to thicken. The kiwi wasn't just for show, it brings a sweetness and acidity to the dish that I felt was much needed to balance out the heat from the blackening spices. It turned out really well. I'll definitely make this sauce again. Maybe next time I'll roast up a quail or two for it.

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