The best sauce you never made.

Sometimes you just don’t want to screw around with a roux, but you hanker for something creamy. This box can save you, in many different ways. It’s about the size of a kid’s drink box. Cut the top open and it reminds me of coconut milk, with a thicker cream and milky water. I know that doesn’t sound too appetizing, but it allows you to control the thickness of the cream sauce you are about to pull out of your ass.

Screw Bernaise Chicken

2 to 3 peices of chicken (leg/thigh) FREE RANGE
1 box Latte Milano Panna
1 shallot, minced (or 2 TBLS onion)
1 pat of butter (don’t be stingy)
Booze, pref Marsala–but Sherry or white wine’ll do
Tarragon (dried works best)**
Dijon mustard

Come home from work, preheat oven to 425, take the chicken pieces and rub them in olive oil, sea salt, and pepper. That’s going to take 35 to 45 minutes. (Skin will be crispy and juices run clear when done.

30 minutes into baking, melt butter on medium high, saute shallot. When shallot is almost clear, add a few splashes of Marsala and let it burn off. Then add a teaspoon or so of mustard. Mix this all together, then add the Panna–half a box should do, or more if you want. Sauce is done, chicken should be ready.

See? This isn’t hard. Or expensive. You can also add the Panna to pesto, or just add a bunch of grated Reggiano to it. I add a bit to my jarred Rustichella Spicy Arrabiatta Sauce and frozen ravioli.

Fast food doesn’t have to be shit food.

** I don’t have to mention the spice be fresh, do I? You’re only as good as your crappiest ingredients. Buy spices in bulk and refill your jars. If you open the jar and aren’t overwhelmed by smell, time for new spice.