Monday, January 4, 2016

Buckwheat Vermicelli with Asparagus and Chicken en Avocado Crème







     A Southwestern Style Pasta With A Gentle Flavor!
     This recipe is similar to one that I learned while working at a Caribbean restaurant in a tropical resort on the Florida Gulf Coast.  The sauté cook that created the original recipe was a member of the Sioux Nation.  That cook had a talent for making unique entrées that feature the great flavors of Yucatan cuisine.
     Today's recipe incorporates a few changes that do not detract from the original recipe.  Buckwheat Vermicelli replaces standard fettuccine pasta.  Asparagus was added and this increases the appeal.  The flavor of this pasta is very gentle and the ripe avocado melts into the cream sauce as it cooks.  If you like avocado, then this pasta recipe is for you!

     Buckwheat Vermicelli with Asparagus and Chicken en Avocado Crème:
     This recipe yields 1 pasta entrée.
     Buckwheat Vermicelli Noodles are available in Asian food markets.
     Step 1:  Cook 1 portion of Chinese buckwheat vermicelli noodles in boiling water, till they are tender.
     Cool the noodles in ice water.
     Drain the water off of the noodles and set them aside.
     Step 2:  Cut a 5 ounce chicken breast into bite size thin slices. 
     Step 3:  Heat a sauté pan over medium heat.
     Add 1 1/2 tablespoons of blended olive oil.
     Add the sliced chicken breast.
     Sauté the chicken breast slices, till they are fully cooked.
     Remove the chicken pieces from the pan and set them aside on a platter.
     Step 4:  Return the pan to medium heat.
     Add 3 tablespoons of chopped Bermuda Onion to the remaining oil in the hot pan.
     Add 1 minced garlic clove.
     Add 1 bias sliced green onion.
     Add 8 thin red bell pepper strips.
     Add 1/3 cup of sliced tender asparagus stalks and asparagus tips.  (Peel the asparagus stalks if the skin is thick!)
     Sauté till the asparagus starts to become tender.
     Step 5:  Add 1/4 cup of dry white wine.
     Add 1/4 cup of chicken stock.
     Add 1 cup of cream.
     Step 6:  Add 2 pinches of sea salt and cracked black pepper.
     Add 1 pinch of cumin.
     Add 1 pinch of coriander.
     Add 1 pinch of oregano.
     Add 1 pinch of crushed red pepper.
     Step 7:  Bring the sauce to a gentle boil
     Step 8:  Reduce the temperature to low heat.
     Add 2 tablespoons of grated Parmigiana Cheese.
     Stir till the cheese melts into the sauce.
     Step 9:  Add 1/2 of the flesh of a medium size ripe avocado that is thin sliced.
     Add 1/2 teaspoon of lime juice.
     Return the chicken pieces to the sauce.
     Step 10:  Gently simmer and reduce the sauce till it is a medium thin consistency that can coat a spoon.
     *Some of the avocado will melt into the sauce and a few pieces of avocado will stay intact.
     Add the reserved portion of cooked buckwheat vermicelli noodles.
     Toss the noodles and sauce together.
     Step 11:  Remove the pan from the heat.
     Mound the pasta on a plate.
     Try to expose some of the featured ingredients on top of the pasta.
     Sprinkle 1 thin bias sliced green onion over the pasta.

     This is a good light pasta for any season!

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