Sirious Experiment: Rosemary Pan Fried Chicken and Wasabi Mashed Cauliflower

Last night, I decided to test out some new recipe ideas. I will come clean right now... they were not my ideas. Carson, my boyfriend, might be my kitchen muse (and I think he would throw up if he knew I said that). The other day, as we were enjoying our new favorite cracker, Rosemary and Olive Oil Triscuits, he said, you should put these in your blender thingy with some panko and bread chicken with it. I said, yes I should. Later, we were talking about mashed potatoes (as most of our conversations revolve around food), and he said, you should mash some cauliflower instead. I said, yeah I should. And he said, also add wasabi. I said, okay. Maybe I should become a dialogue author? Is that a thing?

SO. I set out to try both ideas last night. Wasabi and rosemary, probably not an ideal culinary pairing? But this is my Sirious Experiment and anything goes.

Rosemary Pan Fried Chicken

4 boneless skinless chicken breasts
10-15 Rosemary and Olive Oil Triscuits
1 cup panko
1/3 cup grated parmesan
2 cups flour
2 egg whites
1 T water
salt and pepper
olive oil

In a Cuisinart or blender, blend crackers, panko and parmesan until it resembles bread crumbs. Place in bowl.


Remove chicken from package. I pounded my chicken to make it thinner. Set up a little pounding station with a plastic cutting board (better to use for meat than wooden) and some plastic wrap. Place one chicken breast on board and cover with plastic wrap.


This is my (Carson's) meat pounder/tenderizer. If you do not have one, you can use a hammer. But I'm telling you, this thing is awesome and powerful. If Carson is ever out of town, I am going to sleep with it on my nightstand.


Now pound your chicken until it's 1/2 inch thick. Repeat with other 3 breasts.


In a bowl, whisk egg whites and water. In another bowl, add flour. Near your stovetop, set up a station with all three bowls and your chicken. Make sure to season everything, including chicken, with sat and pepper.


Heat olive oil in a pan over high heat. Careful not to burn - throw a drop of water in the pan and when oil sizzles, you're ready to go. Take one chicken breast, coat in flour, then egg whites, then cracker/panko mixture. Place in pan. Repeat with another chicken breast. I only had room to fry two at a time.


Saute for a few minutes on each side, or until each side is golden brown. More golden brown than in this picture.


On to the next one. - Jay Z

Wasabi Mashed Cauliflower

1 head of cauliflower, florets removed
3 cups chicken or vegetable stock
1/2 cup cream cheese
2 tsp wasabi paste
pancetta
salt and pepper

In a large pot, combine cauliflower florets and chicken or vegetable stock. Bring to a boil, cover, and simmer for 10-15 minutes, or until cauliflower can be easily pierced with a knife or fork.


In the meantime, combine cream cheese with wasabi paste in a small bowl.


Stir.


Once cauliflower is cooked, drain. Either put cauliflower back in pot and use handheld blender to mash, or place in blender and blend. Now, time for me to come clean, again. I forgot to fully drain before I started pureeing. Oops! I got some of the stock out, but not all of it. This is why my mashed cauliflower looks slightly less white and fluffy than it should. Next time!

Add cream cheese/wasabi mixture and stir.


Season with salt and pepper to taste.


I topped mine with fried pancetta because I am a believer that pancetta makes everything taste better.


So there you have it, my Sirious Experiment. Please disregard that pathetic looking salad. I panicked once or twice or seven times trying to come up with two recipes at once, and did not have time to make a delicious side.

Wasabi and rosemary... not bad together, not bad at all!