Gorgonzola-pecan chicken and orzo
Tonight's dinner was fairly simple, but quite tasty. I took a couple of chicken breasts, sliced them up, and sauteed them with butter until they were beginning to get nicely browned. While they were cooking I added 2/3 of a medium shallot and a handful of pecans. While that was going, I lightly toasted some orzo in a sautee pan, added the rest of the shallot, and doused it with some pecan liquor. Then I poured in some boiling water, salted it, and let it simmer until done. I added the drained orzo to the chicken. The result was very brown, so I decided to add a bit of frozen spinach. (I'd have used fresh baby spinach if I had it. I didn't. The frozen stuff isn't bad as an accent, and it is handy to keep around when you want a bit of extra green in a dish. Lastly, I stirred in some crumbled gorgonzola. The result? Pretty darn tasty. The trick here was balancing sweet and salty, while emphasizing those strong flavors from the Maillard reaction and the toasted orzo. I served this with Brussels sprouts, because... well... because Brussels sprouts are awesome.