Sunday, July 13, 2014

When Whovians Hit the Kitchen

I am sure there are more than a few Dr. Who Fans that visit here. Among them, I'm probably not the only one who has wondered how the Tardis always manages to emerge from the depths of time and space to land on earth without injury to someone on the ground. So here at the Range, I made up a bumper sticker, to bring awareness to the world of the dangers. (And yes, I made extras for my Whovian friends).

Still it would be so cool to have a Tardis to visit various times or even various parts of the globe without lines or TSA (and no, shouting out you're a Time Lord to bypass security is only going to end up with you in a cell).  But think of it, the possibilities for a time traveling foodie- breakfast in Oslo, lunch in Paris and dinner in Sante Fe.
Young Amy: What is it? What's wrong with you?
 The Doctor: Wrong with me? It's not my fault, why can't you give me any decent food! 
You're Scottish, fry something!

This recipe was a little bit of several cuisines, a tasty experiment for dinner last night that involved a little time but no time travel. It was a cross between Hungarian Chicken Paprika and braised chicken with onions and peppers. I reduced the amount of Hungarian seasoning  typically used in chicken paprika and  instead of using green peppers I used diced fresh jalapeno, extra garlic and some red pepper and herbs.

The chicken is pan fried in a small bit of oil until browned, then simmered in a fragrant stock until done.  That seals in all the juices making for an incredibly moist and tender piece of meat that almost falls off the bone. The spices added a nice touch and the sour cream sauce had a nice bit of depth with the addition of the peppers, garlic and onion.
click on photos to enlarge

It turned out really good.  Partner in Grime said "it's a keeper!" and offered to clean up while I wrote down what went into it. When a handsome man in a bow tie offers to wash up the dishes, don't turn him down.


  • Sour Cream Chicken with Peppers and Onion