It started with a regular potato. It almost started with frozen potato.
A potato felt wet, and I'm all wtf? this is Denver, nothing is wet around here. So I spread them out on the counter to see what was up and if wet to dry them all out and that is what sealed the fate of this potato.
Half an onion, after the potatoes are crunchy, and chicken roasted earlier.
Tomato and parsley and my mellow spices in abundance.
This is the kind of cheese that cheese lovers scoff, but I'm telling you, it's much more delicious than I imagined it would be. It sounded so innocuous, pasteurized, Jack something, which is a bit bland, not aged, and now with blue streaks. It works.
Broiled while a gravy is prepared.
A rich gravy is prepared in the pan that fried all that. It's poured around the edges and appears to soak everything (top) but it doesn't. This is impressively delicious and the chicken is still moist and excellent, here flavor intensified. Parsley is a nice touch of chlorophyl and uncooked tomato delivers a squirt of mild acid.
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