Cooking and food has become my new hobby in life. It’s something that I have built a deep appreciation for over a long period of time. It’s also something that might not make sense to you knowing where I’m from and where I live. Culturally speaking Central Florida has been a vast culinary wasteland for as long as I can remember. However, there a few gems that have surfaced over the years. Newly discovered markets, purveyors, food trucks, shacks, restaurants and cooking techniques are helping me appreciate worldly food offerings more and more. Now that I’ve recently been spending more time outside, just being out in the elements inspires me to create. This is what the days events gave to me.
As I was walking my route, I saw a wonderful wild rosemary bush sitting in a customers yard. I walked over to it to steal a few sprigs. I like to use it as a natural air freshener in my truck. The oils had rubbed off on my hands and I kept getting whiffs of the rosemary all day long. It made me hungry. I remember the previous day delivering new issues of Bon Appetit with a prosciutto and sage wrapped loin of pork on the cover, and thinking to myself that I had to make this as soon as I could. So as the day progressed, the urge to cook steadily built.
This is what came of my inspiration.
Chicken thigh roulades wrapped in prosciutto, stuffed with rosemary and garlic. Traditional parma risotto and Creme brûlée
I took some plastic wrap, about a 12×12 piece and laid the prosciutto on it. Pulled some rosemary off the stem and sprinkled it with chopped garlic in a row in the center. Then placed 3 boneless skinless chicken thighs in the middle of everything else. I rolled it up tight and tied off the ends of the plastic. I made 2 of the roulades that would probably feed 4 people, and then put them in the freezer to seize up while I continued prep.
Heat a pan on mid-high heat with a tablespoon of olive oil. Put both roulades in the pan, and sear all 4 sides for about 2 1/2 minutes each. cover and lower the heat down to about mid-low. Let them cook for around 15 more minutes or until the chicken has cooked through. (It may take longer or shorter. I wasn’t really keeping track of time.) There should be some nice pan juices forming by now. Remove the chicken, let rest, and turn the heat back up Then add about a half cup of white wine. Cook off the booze. Add a half cup of chicken stock and the juice from a lemon. (meyer if you can find it.) Throw in some rosemary sprigs too! Reduce until it begins to thicken. Remove from heat and add a pad of butter. Cut the roulade into medallions and spoon sauce over the top. Serve with the risotto and whatever green vegetable you can find. Make a creme brûlée and use duck eggs if you can. Eat.