Fukui-San!

Hi Everyone-

I’m entering the Iron Foodie Contest (from the Foodie Blogroll) and these are my submission Q/A’s! I’ll let everyone know If I’m selected on November 10th! Keep your fingers crossed!

Why do you want to compete in this challenge?

I want to compete because I LOVE a good competition! I’ve never competed in a food challenge before but often find my self day- dreaming of being on Chopped, The Next Food Network Star, Top Chef or Iron Chef. I was so excited to see this challenge in my inbox and have been pondering these questions ever since. I’m ready for this challenge and would love to show the blogosphere what I’ve got! You won’t be disappointed!

Limitations of time/space notwithstanding, whose kitchen would you like to spend the day in & why? Julia Child, Thomas Keller, Ferran Adria, James Beard, Marie-Antoine Careme, or The Swedish Chef?

I would like to spend the day with Thomas Keller, his tastings are amazing! I’ve always been envious of him, the fact that he can create these journeys of emotion through these delicate tastings. He never uses the same ingredient over in one of his 9 course tasting menus… every bite is truly unique! I would love to let all my senses loose in the French Laundry Kitchen for a day!

What morsel are you most likely to swipe from family & friends’ plates when they aren’t looking?

Probably a bite of garlic smashed potatoes or that lonesome little homemade tortellini/pizza crust that was so sadly forgotten about… pretty much any carbohydrate 🙂

Sum your childhood up in one meal.

Homemade Beef Stronganoff with and side of Spinach Au-gratin and Au-gratin Potatoes (from a box)… oh can’t forget the Pillsbury Crescent Rolls (that was my job, I loved popping the can) – cooked by non other than my Dad 🙂

The one mainstream food you can’t stand?

I cannot stand the pre-marinated fajitas or tenderloins (or really any pre-marinated meats for that matter)- the one’s that are pre-packaged at the grocery store! They have tons of weird chemical solutions in them and they make the meats taste VERY strange and in result they have a very unnatural texture…. Marinate and tenderize it yourself!

This is a super easy meal to make that tastes wonderful, I served the chicken with a gemelli pasta and brussel spouts!

Prep: 10 min

Cook: 20 min

Serves: 2

Ingredients:

2 chicken breasts

16 sheets of phyllo dough

1 egg

4 TBS of goat cheese (I like Cheesy Girls “Hottie” goat cheese, she’s a local Texan cheese maker I met at Central Market).

2 TBS of orange marmalade (get some good stuff, not Smuckers).

I cup of whole wheat gemelli pasta, uncooked

2 small campari tomatoes, cubed

2 tBS of parmesan cheese, freshly grated

2 TBS of butter

1 TBS olive oil

1 shallot, minced

1 garlic clove, minced

1 sprig of rosemary, finely chopped

Pinch of salt and pepper

2 cups of brussel sprouts

Instructions:

Pre-Heat Oven to 400

Season chicken with rosemary, salt, and pepper on both sides.

Cook chicken in a skillet for 2.5 min on each side to brown in olive oil (5 min total).

Set chicken aside and brown garlic and shallot in skillet and set aside (this is for gemelli).

Lay out 8 sheets of the phyllo dough square (large enough to wrap the chicken in) lay down 1 TBS orange marmalade and on top of that lay 2 TBS of goat cheese then place breast on top and fold phyllo around the chicken seal edges with egg wash and brush on top of wrapped chicken. Repeat with other breast on remaining 8 sheets.

Bake in oven for 12-15 min on 400 degrees.

Gemelli Pasta

Bring 2 quarts of salted water to a boil add pasta and cook to al dente

Strain and transfer back to pot and add 1 TBS of butter, tomatoes, reserved garlic and shallot mixture, parmesan cheese, and salt, pepper, and rosemary to taste. Mix well

Serve with brussel sprouts or your green of choice!