Another week has flown by and I don’t know if it’s just me, but August didn’t seem to be as long as July was……sigh, where did the month go? I still have so much to do. I know I did accomplish a lot this summer, especially with the roll out of my new blog, but I could really use two more weeks, just two more weeks!! But that’s just not going to happen, so as always I just buckle down and go with the program, everything will work itself out, or at least I hope so!
That’s enough of that, let’s get down to business! Are you ready to rumble……whoops, I mean Are you ready for Guest Post Friday!!!!!! Today my friends, I have the great pleasure of sharing my blog with Jenny from Savour the Senses. I have been a fan of Jenny’s since I first stumbled upon her blog, she tempts us with so many delicious dishes, with her delicate blending of flavors! Just one taste sensation after another, her name suits her, Savouring your senses is what you will do when you visit her page.
So sit back, relax, put your feet up, and a restraint might be in order so you don’t hit your head on the computer screen trying to get to her creation, as I give you…….
Hi guys, I’m Jenny from Savour the Senses. I am so excited to be able to guest post for Chef Dennis today! Dennis is such a great guy in the food blogging world and I am so honored to have this opportunity. As for the food, I have had about a month to decide what recipe I would use for my guest post, which might have made it even more difficult! After trying to pick between my Lemon-Artichoke Hummus, Steamed Mussels w/ Chickpea Chorizo Butter Broth or this recipe, I finally decided I would share this South American recipe that was passed onto me by a good friend. She told me that she suffered sweating in the un-air conditioned lobby of a hotel in order to e-mail me this delicious recipe. I am glad she did!
This recipe is for potato gnocchi over a sweet pea puree with jerk chicken. The pea puree is a great sauce for the gnocchi and the chicken adds a nice crunch as well as a little spice. Also, there is no need to buy a pre-made jerk seasoning; I have a homemade combo right here! When making the gnocchi for this recipe, be sure to test one before making the rest in order to ensure that you have enough flour in the mix. Enjoy!
- 2 tsp dried minced onion
- 2 ½ tsp dried thyme
- 2 tsp ground allspice
- 2 tsp ground black pepper
- tsp ground cinnamon
- tsp cayenne pepper
- tsp salt
- 2 tbsp vegetable oil
- 4 chicken thighs
- 1 ½ cup flour
- 3 eggs
- 2 ¼ lbs potatoes (peeled)
- salt & pepper (to taste)
- 1 tsp nutmeg
- 2 tbsp chives
- 1 onion (roughly chopped)
- 1 shallot (roughly chopped)
- cup butter
- 1 ¼ cup cream (or low-fat milk)
- 1 lb green peas
- Combine the minced onion, thyme, allspice, pepper, cinnamon, cayenne pepper and salt in a small bowl.
- Rub the chicken with the jerk seasoning and let rest in the fridge (about 2 hours is ideal).
- For the pea puree, sweat the onions and shallot in butter on low heat until tender (about 5 minutes).
- Add the peas and cream, bring to the boil and simmer for 5 minutes. Season to taste with salt and pepper. Pour the mixture into a blender, puree and set aside.
- For the gnocchi, boil the peeled potatoes in water until soft (about 30 minutes), then puree through a potato ricer (or finely mash if no ricer is available).
- Place the potatoes on the countertop and make a well in the center. Layer about half of the flour in the well, add egg yolks then add the other half of flour with salt, pepper and grated nutmeg. Add a little more flour if gnocchi is too soft/sticky.
- Shape dough into a ball and roll in flour. Pull off a section of dough and roll it by hand on a lightly floured surface into a "snake", about half an inch thick.
- Cut into half inch pieces and press a fork into the center of each piece to create an imprint. IMPORTANT: Test one piece of gnocchi before cutting the rest! Place it in a large pot of rapidly boiling salted water. It is cooked as soon as it floats to the surface. If the gnocchi seems mushy, add more flour to the dough and re-roll.
- Once desired consistency is found, cook all of the gnocchi in the boiling water. Place the cooked gnocchi into ice water for about 2 minutes then remove and drain on a paper towel.
- In a large sauté pan, heat olive oil over medium heat and sauté the gnocchi for 2-3 minutes.
- In a small pan, heat oil over medium-high heat, sear the chicken until cooked through (about 3-4 minutes per side), then shred.
- Reheat the pea puree and divide into 4-6 shallow bowls. Place gnocchi in the center of the puree and top with shredded jerk chicken. Sprinkle with grated Parmesan and chives before serving.
Wow! Now that is truly an amazing meal! Jenny had me with just the Gnocchi, but all those wonderful flavors and those gorgeous images have me wishing I had been at that table for dinner! Now before you forget head on over to Savour the Senses and say hi to Jenny and thank her for such an outstanding guest post and recipe, just don’t forget to tell her Chef Dennis sent you!
I do have some news and a favor to ask before you go, My friends Adam and Cheryl Barnes from Picture Perfect Meals have been selected as one of 5 finalists for Country Living Magazines Blue Ribbon Blogger Awards and would really appreciate your vote! Please go over and vote for them, it’s really easy just click on the Vote ribbon and follow the links. We are a community and its times like these we should rally to support our friends, so please vote and if you have another computer vote again! I know Cheryl and Adam will appreciate your support!
Here’s wishing everyone a wonderful labor day weekend, and for those of us on the East Coast, a much better weather weekend! While this does signal the official end of summer for most of us, I’m back at school and next week my girls will be back….sigh
So enjoy the weekend, have fun in the sun, and eat until you just can’t eat anymore!
Till next time, have a safe happy weekend my friends