Poblano and chipotle Airline Chicken Recipe

I tell people that if they want a recipe for a particular dish they had here at the Hudson River Valley Art Workshops or Fiber Art Workshops, to please remind me. Nay, bug me, I tell them. Well, you have nagged me enough and I thank you. I am going write down some of the recipes from this year and publish them on this blog, including the fabulous Nesselrode Pudding. (Yes, there are still places in this century that serve this fabulous dessert and the Hudson River Valley Art Workshops is one of them.) If you don't see a recipe you adore, please continue nagging me and bugging me and I'll get to it. Thanks again for coming to our inn and taking our art classes. You're the best.

Ingredients:

4 airline chicken breasts (This is a breast with the wing attached.) I use "skin on" airline breasts.
1/4 cup or honey
1/4 cup of lime juice
4 cloves of garlic (more if you like garlic)
4 poblano pepers
1 chipotle pepper
salt to taste
white pepper to taste

Strip the seeds and the white membrane out of the poblano peppers and cut out any stems. Then, combine all the ingredients in a Cuisinart, using the basic blade attachment, and process until the poblano peppers are minced. Then marinate the airline breaks for at least 2 hours. Make sure the chicken is well covered. Put the chicken onto a greased sheet pan. Spoon the marinade onto the chicken. Bake the chicken at 400F for about one half hour or until the chicken reaches 165F.

Let the chicken rest for 5 to 10 minutes.

I like to serve this dish with sliced beets. Slice one beet per two people and sweat them in a pan with salt and black pepper. Sweat until sweet. I also like to serve green beans with the chicken. Sauté green beans in sesame oil with salt and ground green pepper corns. (If you don't have green pepper corns, use white pepper.) Sauté until you get a deep green color change and the beans are hot. Serve immediately.

Serves 4.

New Menu! Art Workshops Late Breaking News!

I have completely changed the menu for the art workshops. It is an all new menu and it is terrific. I have taken pictures of some of the new dishes with my iPhone. And, of course, as always, we'll have terrific vegan and vegetarian dishes for those that do not eat meat or use other animal products or by products. For those of you who follow Life By Chocolate on Facebook, you've already seen most of these pictures. Enjoy!

This year we will be having


Steak Diane




Steak Diane is a classic and we are closely following that classic tradition though the sauce will not be prepared table side it will come from the kitchen ready to eat and enjoyed.

Fingerling potatoes and snap peas will accompany this dish.



Orange Tilapia



This is one of my favorite fish dishes. It's bright and light and very colorful.

Steam asparagus and pecans will round out this dish!


Chicken Creole Jambalaya


An awe inspiring Jambalaya make with roasted chicken and turkey sausages. A flavorful but not too spicy treat.

Rice and carrots will complete this already complex and flavorful meal.



Chili



I lived in Texas for over nine years. This chili is a wonderful dish, again, not too spicy but packed with flavor. I am using one of our favorite meats here at the Greenville Arms, short ribs. This is a treat.

The Chili will be served on a bed of faro. Shredded parnips and asparagus will garnish this dish.


Pesto Coated Lamb





Finally, I will be retiring my famous and delicious pistachio rubbed lamb! The lamb will be cooked to perfection, as in the past, but the flavor will be very different from my signature dish. However, no one will be disappointed. This will more than "wow" regular and and new students alike.

This will be served with our spectacularly snap peas and carrots. Or I may do a very nice string bean dish.

We are also changing our desserts. The only dessert we will be keeping from last year will be the Beet Chocolate Cake. Sorry Carrot Cake aficionados. Though we may do Carrot Cake seasonally.

This year we'll also have a Tiramisu, a Lemon and Blueberry Streusel a la mode, New Yorkish Cheese Cake, Seasonal Tarts, pies or cakes, and of course our wonderful organic chocolates.

We'll also have our freshly baked breads to accompany each meal. Come to a workshop and indulge yourself.