Wednesday, July 14, 2010

Bon Appetwitter

Sear 1.25# bnls chix brst; cool, cube. Brn 1 onion,add 3 grlc,2 poblanos (rstd,pld,slcd),6 oz chard,1c broth,1c crema.Boil2 thickn.Add chix.

Gibberish or Deliciousness? 

If you answered "sounds like dinner!" you are probably part of the Twitter-ocracy. Fit your message into 140 characters or less or face the consequences (um, your tweet will be cut off).

The recipe above was issued as a challenge by chef Rick Bayless - Chicago favorite for authentic Mexican and owner of Frontera Grill, XOCO and Topolobampo. You may have seen him on PBS or the Iron Chef (where he squared off with Bobby Flay). In a new contest, he'll post a recipe via twitter and judge the photos for "beauty, expression of dish." Winners will receive a signed copy of his new book Fiesta at Rick's.

Bob and I decided to take on his first challenge, "Creamy Chix&Greens w Rstd Poblano." 

We started by roasting the Poblanos. 5 minutes a side on the grill and chill for about 40 minutes.
Once they cool off in the fridge for 20 of those 40 minutes, peel off the skins and de-seed. They really deflate! The instructions had also said "wear gloves" to peel off the skin so I was a little worried our hands were going to melt off if we tried this sans gloves. Alas, it was nothing to worry about.
Diced onions were a snap using my Vidalia Chop Wizard. I had actually forgotten I had this until I did my cabinet re-org this past weekend. 
The browned onions were joined by garlic, the sliced poblanos, broth, cream and green chard. We let this thicken on the stove for awhile while we cubed the seared chicken breasts and then added the meat to the mix.
Okay, the meal is only half the battle. What about presentation? We decided to set it up on our balcony and feature a salad made out of our homegrown lettuce, grape tomatoes, cucumber and gorgonzola crumbles. Bob made up some margaritas that we garnished with some of our fresh basil. Our lemon and lime placemats, along with our Anthropologie bowls, added some color to the table. 

As a final touch, we used leftover chard leaves to display the Creamy Chicken.
There you have it - easy to make and delicious dinner in just 140 characters. Thank you Mr. Bayless, keep the twitter recipes (twitpes? recitweets?) coming!


  1. Woke up in the middle of the night realizing I had a better title for this post - Bon Appetweet!

  2. Lydia,
    Best of luck with the contest, your dish looks delicious! If you're interested in more Rick Bayless, he'll be chatting with Charlie Rose tonight on Bloomberg Television about cooking Mexican food for President Obama and the President of Mexico at the White House. There's a clip of the episode posted on Facebook if you want to check it out.

    Again, best of luck!