The Last Dinner…
January 16, 2009 by admin
as a family of two! Jacquie brought it to my attention that Wednesday was the last night that it would be just her and me for dinner. Thursday we did dinner with her parents and sister, Friday is the company party, my mom is here Saturday and Sunday is the big day.
Since it was our last meal, we thought we’d fix dinner instead of going out to eat. And since we have a blog, we get to share our last meal with you 
I won’t go into the recipes since we really didn’t write anything down (every thing was eyeballed). I guess the best way to describe it was “Seared Mexican Chicken with a Green Pepper Vinaigarette and a Side of Bacon Mashed Potatoes.”
The only way I know how to cook chicken is to rub it with spices, sear it until the skin is crispy, then bake it to 175 degrees. To really make chicken deliciose you MUST BUY A MEAT THERMOMETER (our chicken breast was soft as cotton because it was the correct internal temperature). The spice rub this time was my chili rub combined with cumin, dried oregano, granulated sugar, white pepper, hungarian paprika, cayenne, garlic powder and garam masala. For the record, black pepper instead of white pepper is fine; any paprika is fine, and cinnamon is a good substitute for garam masala. I was out of most of the “normal” spices though.
If you’re a taco fan, you might even realize what I made was taco seasoning. If you’re in a crunch, you really could just buy a packet of Old El Paso. Anyway, I salted the chicken on both sides, packed on the spice rub…
Dropped it skin side down in the pan…
Then flipped it over, placed it on a roasting rack, added water/prosecco in the pan, and put it in the oven.
While all that was going on, we were roasting green peppers, onions, and garlic for the vinaigarette.
After roasting peppers, be sure to put them in a bowl and cover it tightly with saran wrap while they are still warm. Not sure why, but Jacquie does this and I trust her.
We don’t have a pic of the potatoes on their own, but they were akin to a mashed version of loaded baked potatoes: potatoes, 2% milk, butter, two stalks of scallions, and about a 1/4 lb of bacon (still workin on the 6 lbs of bacon from D&A).
This was one of the best meals we’ve had but that’s not what makes it unforgettable; it’s because it’s the last meal we’ll have as a family of two
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