Friday night a week ago, I dug again into the freezer trove and came out with Peruvian-spiced boneless skinless chicken breasts, prepped from a value pack I'd bought a while back that was on a good sale. The sous vide set-up cooked 'em to a perfect tender temperature but I still thought I'd add a quick free-hand batch of Alabama great white sauce, as well as garlicky roasted whole green beans. I thought it was going to be a plain and understated meal but it actually turned out pretty darned great.
"Alabama Great White Sauce," from Smoke & Spice by Cheryl and Bill Jamison. Boston: The Harvard Common Press (2003), p. 362.
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