Bummer i did not hold the camera at the proper angle. but the jist of making the sauce is all there
recipe after the jump
1.5 tablespoons of butter
1.5 tablespoons of regular flour
about 7 medium basil leaves chopped well
2 medium sections of freshly chopped garlic
two sun dried tomatoes chopped
about 3 ounces of finely grated fresh Parmesan cheese
about 3 ounces of grated mozzarella cheese
prob 1.5 cups of milk (2%)
salt and pepper to taste.
I have tried many different types of sun dried tomatoes. Christopher ranch makes precut ones that come in a pouch. They are very flavorful, but I find they do not store well. Same with fresh ones from Ideal grocery. The ones that come in oil stay in good condition and last to the end. Their flavor is pretty good as well.
As for Parmesan cheese, grating your own from a hunk is the absolute only way to go. The kraft brand not only costs more by weight, but it is flavorless and never really melts. It is like adding sand to your sauce.
1. Start with a nice sauce pan and a good whisk. melt 1.5 tablespoons of butter over just below medium heat just to the point where it starts to bubble. you can keep going till little wisps of smoke come off of the butter indicating that all of the water has evaporated from the butter, but it is not necessary since this sauce will have other sources of liquid in it.
2. Once butter is melted add 1 tablespoon of all purpose flour and whisk into the butter. it will foam up a bit and quickly form a paste. Whisk constantly to avoid burning the mixture. This is making a roux. Add the remaining flour till it forms a thick paste. While it is cooking it will become more viscus and brown over time. A just below medium heat will slowly brown the roux. Achieve a sandy brown )about 5 minutes) and then add about 3/4 cup of milk and increase the heat to medium while whisking the mixture to integrate the roux. Bring the mixture to the point where it bubbles and then back down the heat. It will severely thicken and you can thin with more milk.
3. you now have a bechamel, the base for any cream / milk based white sauce. I have added garlic, basil, sun dried tomatoes and cheese.
4. If you are going to make a cheese sauce make sure you have cooled the bechamel to about medium low heat and do not let the temp go above that. higher temps will separate the cheese and create a granular texture which will ruin the sauce. Slowly add the cheese in very small amounts. A slow melt will insure a much better sauce.
5. the rest is up to your taste preferences. Remember that the sauce will thicken when it gets to serving temperatures.
I blackened the chicken on a cast iron skillet on the grill turned to high. I sprayed the skillet with some pam right before I added the misty seasoning and cayenne pepper coated chicken. It cooked very fast and I flipped it once.
I made a pouch for my mushrooms and red pepper, also with misty seasoning and a bit of butter. I cooked it on the grill.