PhysioProf cooked some serious shit tonight. Chicken breast stuffed with spinach, feta, and mushrooms. And saffron rissoto. And roasted fresh corn. PP cooked that shit, and ate it with some lovely cocktails.
UPDATE: Ok, fine, you want the fucking recipe? Here it is:
Lightly saute spinach and mushrooms in extra virgin olive oil, garlic optional. Let it cool, and mix it with crumbled feta to make the stuffing. Roll the stuffing inside boneless chicken breasts (with skin), and then tie the breasts up with some fucking cooking string. Brown the outsides of the breasts on the stove in a dutch oven with some olive oil, pour in some white wine up about 1.5 cm depth, and put the motherfuckers in the oven with the lid on at 375 degrees for about 30-35 minutes.
And don’t use shitty cheap-ass wine, because the actual flavor of the wine will permeate the chicken. I like to use Toasted Head Chardonnay for this. Take the motherfuckers out and eat them. (If you want to, you can deglaze the dutch oven with a little more wine and use the reduction to pour on top, but I usually don’t bother.)
As far as the cocktails, yes they were martinis. Last night I stuck with Bombay Sapphire shaken with ice straight up, but other outstanding gins that I like are Junipero (distilled in California by the Anchor Steam Brewing Company) and Old Raj. Hendrick’s is a Scottish gin that I like, but some people dislike the intense cucumber flavor that it has.
It is very important for gin martinis made from 100 proof gin (such as the gins I mentioned) to have the gin be at room temp (not in the freezer) and to give a good shake so as to dilute the gin sufficiently with water to allow one to taste the aromatic flavors. And for fuck’s sake, no motherfucking vermouth with good gin.