Thursday, March 25, 2010


As you can see, my Won Ton soup (made from the potsticker pork mixture) turned out quite well.  And my little prop there IS my sushi mat, since I know that is what you were thinking. So much flavor for so little effort.  I am always encouraged when successfully pulling off an Asian dish, and wish that more would put down the takeout menu, and pick up their woks. 

Today's trip to Flavortown (sorry Guy, I really like that term) is a dish called "Corona Chicken".  I first heard of it on an episode of No Reservations (yes, back to that again), and whilst Tony was in Texas, (instead of this frozen ****-hole) I can re-create that feeling from food.  Yes, that's what it is all about, how food can transport one to a different, perhaps happier place.

I marinated the chicken in Corona beer, with cumin and cilantro.  I then pounded the breasts out, and filled them with shredded pepper jack cheese, chopped pickled jalapenos, and finely minced onion.  I then rolled them up, wrapped with bacon, and sauteed, turning them, until done.  During the last two minutes of cooking time, I brushed them with Teriyaki sauce.  I think the results were spectacular.

When I cut them open to reveal the perfectly cooked chicken, and the center filled with melting cheese, jalapenos and the rest of the filling, I was pleasantly surprised...a perfect cross-section. 

Needless to say, I was one happy foodie/camper.  The flavor is wonderful as well.  I guess my point in posting this today, is to confirm that if one has the culinary skills and know-how, creating a dish without a recipe is not a difficult endeavor.  When I am in Texas, I will try the Corona Chicken, but I am willing to bet it tastes just like what I made. Eat well, my friends.


  1. Pixiedust, what a dish and as the person on the receiving end of this well prepared meal--it was wonderful! You should market this dish as it was flavorful and it hit the spot. I look forward to seeing more of your mastery. Keep the food coming...

  2. Thanks, Anon...I have an exciting new project (food-related, of course) that will be posted this week. Stay tuned...

  3. Allison, dear sister: Can you pound your breasts (gosh, that does sound funny!) first, or should I marinate them and then pound. Previously, I have found that marinating them, while making them so tender after cooking, also makes them so tender prior to cooking that they may fall apart during pounding. Do you think it would work either way? Let me know. That sounds good, minus the Jalapenos. Love your new posts. Annie

  4. Dear Sister - pound first, then marinate. You are correct, the delicacy of chicken breasts makes them tear apart very easily when they are marinated first.