Place polenta steaks onto a greased baking sheet and into a hot oven preheated to 375 Degrees Fahrenheit for 15 minutes or until crisp. In a medium sauté over high heat, add the olive oil and sauté the garlic, onions and thyme for 1 minute or until fragrant. Add the mushrooms and cook until the mushrooms have softened and most of the liquid has evaporated, maybe 7 minutes.
Deglaze by adding the wine, stir and scrape the caramelized bits at the bottom of the pan and reduce for 2 minutes. Add the stock and reduce to a simmer until half the liquid has evaporated. Add the cream and cook gently for 3 minutes until mixture thickens slightly. Remove from heat and season with cayenne, salt and pepper.
Place your polenta steaks on your plate and spoon your creamy mushroom potpourri atop.
It was an honor to meet actress Bipasha Basu, she has a warm aura and was so easy to chat with. I wanted to ensure that my country Trinidad and Tobago was mention hence my question.
She also gave my website a shout out! YEY
IIFARocks has always been a star-studded affair with a mélange of glitz, glamour and star power. It is a celebrated global event that has been growing each year. This year, IIFARocks will celebrate 25 years of A. R. Rahman in the industry. The show is set to feature a never seen before medley of musicians that includes Diljit Dosanjh, Benny Dayal, Javed Ali, Neeti Mohan, Jonita Gandhi and Haricharan Seshadri. IIFARockswill be hosted by the charismatic duo Riteish Deshmukh and Manish Paul.
Thanks to Dwayne Bravo for this cool drop for my website www.ReadySetRose.com
Dwayne Bravo (born 7 October 1983) is a Trinidadian and Tobagonian cricketer and singer. A genuine all-rounder, Bravo bats right-handed and bowls right-arm medium-fast pace. He is particularly known for his aggressive batting in the middle order, and for his “at the death” bowling. He is also known for his variety of lengths he can bowl at.
Bravo has also sung and produced the song ‘Champion Champion’ in March, 2016, which became a craze, in the aftermath of the West Indies cricket teams’ victory in the 2016 T20 World Cup￼￼.
3 boneless chicken breasts (about 1 1/2 pounds total)
For the marinade/batter
6 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
1 teaspoon kosher salt
4 tablespoons all-purpose flour
4 tablespoons cornstarch
4 tablespoons water
1 teaspoon baking powder
For the sauce:
3 tablespoons toasted sesame oil
1 teaspoon ginger, minced
1 clove garlic, minced
1 teaspoon chili paste
2 cups low-sodium chicken broth
1/4 cup cornstarch
2 tablespoons sherry vinegar
1/2 cup sugar
2 tablespoons soy sauce
Peanut oil, for deep-frying
3 tablespoons toasted sesame seeds, for garnish
Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.
In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.