I haven't had much time to watch Food Network recently, and when I do, it seems whatever's on is too flashy or hip or competitive or about restaurants -- not stuff I can take into my kitchen. I was sick one day and had little energy to do much more than channel-surf, and caught a Food Network chef I really should like more than I do. Robin Miller does a lot of making a few core items and then using it in different dishes during the whole week. Somehow that never seems to work for me, but it really should. Leftovers are a sorely undervalued commodity in my house.
This recipe seemed almost too simple -- not even a recipe really, just an assembly of simple components. But the idea of melting brie on chicken was too good to resist. Served on top of a spinach salad, it had terrific visual appeal too.
It was pretty easy to make, though the steps about how to melt the brie on the chicken seemed excessive. It melted just fine on the warm chicken taken straight off the grill pan, without the risky step of putting it back onto the grill. The spinach salad was fantastic -- nothing like a little dollop of honey to transform a vinaigrette, and the bacon added a zingy touch to it. Actually, I used the tiny-diced pancetta from Trader Joe's, and "pancetta" just sounds so much more classy than "bacon.
And, as advertised, it shows great.
...though looking at it now, I see it didn't photograph great. Really, that looks like an excessive amount of brie, but it was perfect, especially when parts of dripped down onto the spinach.
As usual around here, this is a great guest dish, since everyone else in my family prefers the grilled chicken in the buff, no dressing-up. But it's good enough I might still add the fluff just for myself.
No comments:
Post a Comment