Play time!

The photo below was me playing “Iron Chef” tonight.  The “secret” ingredient?  Blood oranges!  These were beautiful too.  Gorgeous orange and red on the outside and almost red wine/burgandy on the inside.  And suprisingly sweeter than usual. 

I decided tonight was a play night.  No recipe, no planning, just what’s in the fridge that I can do something with involving blood oranges and chicken (that’s what I had thawed).  I decided to zest the orange, then slice it into thin slices.  The chicken was salted and peppered, then had hte zest rubbed on it.  From there, a couple of sprigs of rosemary and 2 cloves of garlic made it in.  I wrapped the chicken in little foil pouches and stuck them in the oven at 375 for about a half hour or so.

Then I decided to make a simple Cointreau sauce.  I started with some sugar and let it melt in a saucepan, followed by another blood orange with zest, salt, pepper, and cointreau with a bit of cornstarch dissolved in it. 

For veg, as you can see I blanched the asparagus.  I let it go a bit longer than I normally do, so it was tender crisp rather than really crisp.

I thought it turned out extremely well.  The DH liked it, but the cointreau was a bit too much for him.  I’m now thinking up a combination involving some apples for the next try.