Are You A FOODIE?

Kitchen Heaven

So You Think You Can Cook
by Karl Merten

It’s back and as tasty as ever!  After a two year rest from the menu at Café 225 the Avocado Chicken is back on.   Truly a California combination featuring a grilled chicken breast with fresh sliced avocado on top and we didn’t stop there! We add a roasted garlic cream sauce.  The combination is like a marriage made in kitchen heaven. Who ever created this combination is a hero in my book.  You’re probably saying to your self didn’t Karl make this up?  Sorry to burst your bubble, but I borrowed it from a chef I worked for many years ago while helping out at my Aunt and Uncle’s restaurant, Kaffee Barbara in 1987.  Fresh out of college with my degree and all I decided to help them out for what turned into a year and half adventure.  Starting off working days and weekend evenings I finally took over as dinner chef.  My predecessor was a culinary school trained chef by the name of Robert (don’t remember his last name).  Anyway he was very good and did a number of creative dishes and preparations.  The avocado chicken was one of them.
When I talk about my California culinary experiences I really travel back in time to my childhood.  Growing up in San Francisco with my Dad in the retail grocery and sandwich business all we did was talk food and experience food.  Dungeness crab served with melted butter, sourdough French bread and an iceberg lettuce salad, dinner at Nam Yens in Chinatown.  Dad really liked to order a wide variety of items and we loved to spin the table top lazy Susan. When I moved to the Valley, I was able to experience my first tri-tip done right.  It was grilled over grape wood coals out at the Schletewitz Ranch in Sanger and served with all the fixings, corn on the cobb, potato salad, rice pilaf and I don’t remember what else.  But the meat was great- Rick and Stan did it up right.   California is such a melting pot of cultures, regions and people that there is no way to accurately describe its food, besides we can and do grow everything that the entire world has to offer.  I use the word eclectic a lot in conversations that pertain to California cuisine.  All this talking about growing up here in California eating out of doors, enjoying the great weather makes you kind of hungry doesn’t it?  Here’s the recipe for my Avocado Chicken.

Avocado Chicken

Serves two

Ingredient List:

2 – eight ounce chicken breasts boneless and skinless if desired (marinated up to overnight in 2 T favorite Italian or balsamic vinaigrette dressing or marinade
1 whole bulb or head of garlic wrapped in foil with a few drops of olive oil and bake till the cloves are soft (this can be done ahead of time) you will need 5-6 cloves if small for this dish.
6oz milk or half and half
1 T butter or olive oil
1 T flour
1 whole hass avocado
2 T white wine
Salt and pepper to taste
¼ t lemon juice (1 small wedge)

Favorite starch and vegetable accompaniment

Directions

Heat barbeque grill to medium low heat.  (I like to grill chicken over a medium low flame so that it doesn’t end up charred and dried out.  Grill till internal temp is 155 degrees or opaque in the center.  Approximately 10-15 minute cook time.  While grilling the chicken have accompaniment items ready to serve.  In a 7 inch or so sauce pan or sauté pan squeeze out the softened garlic cloves from the bulb and add the flour and oil. With a fork mash the garlic and combine with the flour and butter.  Once thoroughly mashed bring up the heat on the sauté pan and begin to cook the mixture.  In a few minutes add the white wine and lemon juice and reduce by half then add the mike slowly, whisking as you go.  Using a wire whisk, whisk constantly to prevent any lumps from forming.  It will take a few minutes for the sauce to begin to boil and thicken.  Keep whipping for you don’t want to burn the bottom.  After a light boil and simmer for a few minutes, taste and adjust with salt and pepper.  If the sauce is too thick, allow to reduce till it is the right consistency.

Arrange on serving platter or plates with starch, vegetable garlic cream sauce topped with a fan of avocados and enjoy!