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yield | 12 - 16 popsicles
uncommon goods | 6-inch bamboo skewers
active prep | 20 minutes
cooking time | 10 minutes
advance work | Chicken can be breaded earlier in the day and refrigerated on a plate.
multiplicity | For each additional batch of popsicles, make an additional half recipe of the bread crumb mixture.

ingredients

2 skinless, boneless chicken breasts
Salt
Freshly ground black pepper
2/3 cup flour
2 eggs
2/3 cup panko or coarse bread crumbs
1/3 cup grated parmesan (ideally parmigianno reggiano)
2 tablespoons dried oregano
1 tablespoon dried thyme
2 tablespoons butter
1 tablespoon olive oil
3 tablespoons freshly squeezed lemon juice
1 watermelon wedge (for presentation)
16 6-inch bamboo skewers

instructions

Remove the chicken tender and place the chicken breasts shiny side up. Use a mallet to flatten the breasts and tenders to ¼-inch thickness. Cut the flattened chicken into 1-inch(ish) squares. Season with salt and pepper.

Set out 3 medium bowls. Place flour in one, crack the eggs into the second and beat them, and add panko, parmesan, oregano and thyme in the third. Line the three bowls in a row.

Toss about a third of the chicken in flour until well covered, then swirl in egg until well soaked, and finally, roll in panko mixture until completely covered. Transfer to a plate and repeat process with remaining chicken.

In a frying pan, over medium-high heat, melt butter and add oil. When butter begins to sizzle add chicken. Cook for approximately 3 minutes on the first side, or until bottom is golden brown. Turn once and cook for approximately 2 more minutes, or until the second side is golden brown and the nuggets are cooked throughout. To test for doneness, make a small incision in a sacrificial nugget. If any pink remains, return to heat for another minute or two.

Transfer your future pops to a plate. Remove pan from heat and immediately add lemon juice. Stir for ten to fifteen seconds to loosen up brown bits and let the lemon juice reduce by half. Drizzle a few drops over each tender and season with salt. Insert skewer through chicken, then stick skewers in pineapple.

yield | 4 servings
active prep | 5 minutes
cooking time | 15 minutes

ingredients

1 teaspoon salt
4 teaspoons fresh ground black pepper, ground coarsely
1 tablespoon butter
4 6-ounce tenderloin steaks, ¾-inch thick
2 ounces Cognac or brandy
3 teaspoons Dijon mustard
2/3 cup half & half cream
3 tablespoons brined green peppercorns (drained)

instructions

Rub salt and ground black pepper over both sides of the steaks.

Heat a dry sauté pan over high heat. When pan becomes very hot add butter, let melt, then add steaks. Turn steaks only once and cook to desired degree of wellness (approximately 3 minutes per side for medium-rare, depending on exact thickness.) The high heat will cook this delicate cut of steak fairly quickly. To avoid overcooking, make an incision in the middle of the steak to check the color.

Add Cognac to pan, let sit for five seconds and then light a match to it. Flame should burn out after approximately 10 seconds. (If flame continues to burn, put it out by placing a lid on the pan).

Remove steak from pan (leaving drippings in the pan), reserve on a warm plate and cover with aluminum foil.

Reduce heat to low and slowly stir Dijon and cream into the drippings. Add peppercorns. Stir and simmer for a couple of minutes until sauce gains some thickness.

Pour sauce over steak and serve.

Chicken Lollies

• 2 skinless, boneless chicken breasts
• Salt
• Black Pepper
• Flour
• Eggs
• Panko Bread Crumbs
• Grated Parmesan
• Dried Oregano
• Dried Thyme
• Butter
• Olive Oil
• Lemon Juice
• Watermelon Wedge (for presentation purposes)
• 6-inch bamboo sticks

Steak Au Poivre

• Salt
• Black Pepper
• Butter
• 4 6-ounce tenderloin steaks, ¾-inch thick
• Cognac or Brandy
• Dijon Mustard
• Half and Half Cream
• Brined Green Peppercorns