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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Daily Archives: July 23, 2011

Serves 2
A CookTale

A perfect evening for an almost not cooked dinner. I did grill the chicken breasts in an indoor pan, and it was well worth it.
By not over cooking them they were juicy and delicious. I cut a handful of fresh Tarragon and Parsley out of the herb garden, the scent of Tarragon permeated the kitchen, it was intoxicatingly delicious. As an after-thought, I should have cut the vegatables into a larger dice, at least 1/2″ vs 1/4″. Next time.


2 Chicken Breasts (breast bone removed)
Salt & Pepper
1 TB of EVOO
1/2 a Fennel Bulb (cut to 1/2″ dice)
1 Celery stalk (cut to 1/2″ dice)
1 Medium Red Onion (cut to 1/2″ dice)
Chopped Tarragon & Parsley ( generously)
1/4 Cup of Mayonnaise (or to taste)
Grilled Peaches


1. Heat a grill pan to high (or an oudoor grill)
2. Heat the oven to 375F
3. Season the Chicken Breasts with Salt & Pepper & 1 TB of EVOO.
4, Add them to the grill pan skin side down. Grill until the skin is browned & crisp.
5. Transfer the pan to the oven for about 10 minutes. Remove & check the internal temperature. It should read 145F no more. Allow to cool, the temperature will increase by at least 5 degrees.
6. Cut the breasts into a 1″ dice & add to the bowl.
7. Add all the cut vegetables & the chopped herbs to the bowl.
8. Add the Mayonnaise, & gently toss it all together. Add more Salt & Pepper if necessary.
9. Plate & add the grilled Peaches


Serves 2

A CookTale

Grilled fruit goes well with Chicken Salad or most any salad. For my taste, particularly Peaches when it has a slightly tart taste. I used an indoor grill, i find that there is much more control than with an outdoor grill. It seems that more and more often I’m turning to a grill pan, the results are actually similar unless you are using wet wood chips to achieve smokiness. And another huge advantage…no mosquitoes.


2 Peaches halved and pitted (not overly ripe)
1 TB of White Sugar
1/2 Cup Balsamic Vinegar
1 tsp Fresh Black Pepper


1. In a saucepan over medium heat, stir together the White Sugar, Balsamic Vinegar & Pepper. Simmer until liquid has reduced by one half. It should become slightly thicker & become a glaze. Remove from the heat, & set aside.
2. Preheat a grill pan to medium-high heat.
3. Lightly oil the grill. Brush the cut sides with the Balsamic Glaze. Place the Peaches on the grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized.
4. Turn the Peaches over & cook for another 2 to 3 minutes.
5. Transfer the Peach halves to individual serving dishes.