sherry – Bitchin Camero

sherry

March 19, 2010

Shallot & Sherry Baked Chicken and A Redesign

mel entree, recipe chicken, collard greens, potatoes, shallots, sherry

Shallot & Sherry Baked Chicken

File this under Spring Cleaning. This site has needed a redesign for awhile. I’m a big fan of simple and I wanted a design to reflect that. So, clinic when I found a theme called Clean Home, for sale I knew it was the one for me. It’s easy on the eyes and makes the food the center of attention. And food is what really matters here at Bitchin’ Camero.

Shallot & Sherry Baked Chicken

Speaking of food, I made the most delightful baked chicken the other day that I must share. I was really loving the flavors of my Spanish Collards with Chorizo, Sherry and Almonds and wanted to make it into a main dish. Of course I had more collards in my CSA box this week, so those made it into this recipe along with some baby red potatoes.

Shallot & Sherry Baked Chicken

Chicken thighs, potatoes and collards were tossed with a blend of olive oil, soy sauce, sherry and shallots. Bake for 45 minutes and you’ve got this beautifully caramelized chicken with toasted shallots and creamy, sherry-flavored potatoes. It’s so very good and so very simple. Like the new site!

February 25, 2010

Spanish Collards w/Chorizo, Sherry & Almonds

mel recipe almonds, chorizo, collard greens, greens, sherry

Spanish Collards w/Chorizo, <a href= order Sherry & Almonds” />

Finally a recipe that doesn’t revolve around carbs! I’ve been getting a lot of collard greens in my CSA box lately which usually means a big pot of Caldo Gallego soup. After scouring the fridge and freezer for a smoked ham hock (I usually have a couple in my freezer for emergencies like this) and coming up short, I decided that Caldo Gallego wasn’t an option and came up with something new to do with my greens.

This is a simple side of collards is flavored with what you all might recognize as my favorite ingredient – chorizo. I think it might be my most-recurring ingredient after olive oil or salt. What can I say? I’m a sucker for spicy cured pork products. I also love how the rendered fat – bright orange and flavored with pimenton – coats everything with a luscious meaty flavor. And it takes these collard greens to a whole new level.

Chorizo makes them spicy and smoky, sherry lends them a nice bite, honey balances the bitterness in the greens and toasted almonds add the perfect amount of crunch. I actually ate this as a main dish with some brown rice and it was one of my favorite things I’ve made all year. Definitely a keeper!