Braised Chicken Arrabbiata

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It’s been busy over here the last few months but last night I was able to get back into the kitchen and make something new. This is a spicy Italian chicken dish that is quite fun to put together. I chose to serve it over polenta but it would also work over pasta. Give it a try and stay tuned for more posts. Smartchef Blog is back up and running!

Braised Chicken Arrabbiata

Polenta

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Review: A Dinner With Robert Irvine

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I just finished up the Dinner with Robert Irvine event and I must say it went pretty well. While there were a few technical difficulties in the show overall it was a great experience. During the program we cooked two dishes with Chef Irvine, sauteed shrimp with strawberry salsa and spinach polenta and pork tenderloin with a mustard pan sauce and a potato peach hash. Both dishes were delicious but the shrimp and polenta was the stand out dish of the evening. I had never thought to use strawberries over shrimp, the flavor combination worked so well.

 

 

 

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The pork tenderloin and hash was also delicious. The use of peaches in the hash was a surprise but again, much like the strawberries, just worked. This whole experience has changed the way I think of fruit. Now I do not view fruit as dessert or something that stands on its own and I will be experimenting with new uses of fruit in main dishes and appetizers.

The only critiques of the event I had were he could have slowed down a bit, at times Irvine went into full chef mode and was pushing out parts of the dish quite quickly. Also it would have been helpful if we received a full ingredient list with some directions for prep, ie chopped, diced, etc. Also a heads up about preheating the oven would have been a big help too However overall for the first time doing a show like this I thought it went very well and I learned a few new techniques and will definitely be making the shrimp dish again in the near future.