did I forget the candied papaya and fresh Georgia peaches ?

 

My cooking is always improvisational.....seldom utilizing strict 'recipes'; nevertheless, as far as I remember, this is the rough plan: dip chicken tenderloins in egg yolk, then corn starch that has been combined with rosemary, chervil, thyme, garlic, tumeric (and whatever other flavors float your boat); as the chicken begins to crust, add pine nuts/or what 'seeds' you have in the kitchen; then add a few spoonfuls of mango chutney/ apricot preserves/ tangerine or orange preserves, raisins, dried apricots, fresh mango pulp/bits and thinly-sliced dates and/or figs, hot/sweet chili oil and Thai green curry....a dollop of artichoke antipasto and some toasted, sliced almonds......after cooking, set aside to "rest"......Then saute some green beans in sesame oil, 'cut' with olive oil, sprinkling toasted sesame seeds on the beans.....combine the beans and chicken.....I prefer this 'dish' at either room temperature or slightly chilled, as this produces a more distinct flavor combination.......Take care not to stir the ingredients into homogeneity, as that would eliminate the distinctive tastes of the separate ingredients........ Good, served on a bed of red or jasmine rice, flavored as you like it......