The day of amazing food!

Today has been the day of amazing food!

I was a bit too early to the farmer's market this morning, so I took a walk up Moody St. to Patel Brothers for some urad flour, sandwich masala and mustard seed.

Next, fresh tomatoes and a stalk of Brussel's sprouts from the Waltham Farmer's Market.

Then lunch with a new friend at the amazing Deluxe Town Diner in Watertown. He had a delicious looking medianoche (Cuban sandwich) and for me, Pastrami-spiced smoked salmon platter. Holy crap! Amazing!

Then on to one of my favorite shops, Arax Market for Mediterranean yummies like fresh dates, pistachios and, as always, more baklava than was necessary! (no pictures - can't get camera into my belly). I also did a mini spice refresh - more ground sumac, tarragon, parsley, tarragon, savory, mint and oregano. To keep me going, I also snagged some fine ground coffee with cardamom as well as a HUGE bag of yerba mate.

Now I'm on to dinner prep: smoking some eggplants and tomatoes! Dinner is going to be pretty awesome :)

Chicken Breast with Green Tomatoes and Onions

This recipe isn't so creepy, but it's delicious!

For the last week, I'm been preparing these intricate Indian-inspired dished for dinner; things that would easily take 3-4 hours of preparation (more on these in another post). Last night, I want something quick and easy. What did I have in the fridge? Chicken breast, onions and green tomatoes.

The end result of this combination (along with a touch of sherry and a bit of black pepper) made for one of the most flavorful dishes I have ever tasted! My newfound love of tomatoes (again, another post) has led me to all sorts of tomato-y experimentation. This dish is equal parts sweet and savory and would probably go very well with rice or even a pasta (maybe orzo?)

1/4lb chicken breast
2 medium green tomatoes
1/2 spanish onion
red cooking sherry
pepper to taste
olive oil as necessary (I use spray)

Butterfly the chicken breast and soak in the sherry while performing the next steps

Slice up onions and tomatoes and cook on medium in a large frying pan until onions are browned and tomatoes are losing their structure (use oil as needed/wanted)

Shift the tomatoes and onions to make space for the chicken. Lay down a light layer of fresh black pepper in the pan and lay the marinated, butterflied breast on top. Cover the breast with the onions and tomatoes and let sizzle away until the top is mostly cooked (3-4 minutes or so).

Clear off top of chicken and flip. The piece should be a lovely golden orange. Press-fry until cooked through.

Deglaze pan with whatever sherry remains from marinating and cook down.

Serve!!

Like I said, I wanted quick and easy, so I served it atop of savory rye crackers with a side of brussels sprouts (yum!) The tomatoes were so tangy and delicious! MMMM!