Holy NUM NUM!! I LUV IT when I get to do the happy dance. I know you've all had tiramisu at a restaurant before, but for some reason it tastes soooo much better when you make it at home - perhaps it's the self gratification that's involved? But holy mackerel, this was DIVINE! Capital D with an exclamation point, divine! I knew from the second I started licking that whisk it was going to be GOOD. What, like you don't do that?! If you don't, then you definitely should.
Some of the ingredients may be hard to find - but suck it up and gitter dun because it is sooooo worth it. I would plan on making this a day in advance so all the flavors can get better acquainted over night. It's an easy dessert that travels well and comes together fast with a huge pay off. Words cannot describe.....it is just juan-derful ^_^
Tonight we had a Pasta Throwdown with our usual peeps. The amount of food we consumed over dinner was pretty ridiculous. We started off with a fabulous and refreshing watermelon an arugula salad made my token's wifey, along with the fisherman wife's tasty carrot cake muffins. I will be stealing the recipe and blog about it soon. Next up was the pasta throwdown! Well, I guess it wasn't really a throwdown but more like a nice shared meal amongst friends. It wasn't as intense as last time - there was no trash talking involved, probably since I didn't participate, but I digress. Anyway, on to the carb overload. Lobster made Shrimp Scampi with a lemon basil cream sauce and the Fisherman made homemade ravioli filled with butternut squash in a brown butter sauce with fried sage. Both were extremely delicious and sent us into a food coma as we rolled ourselves home that night.
Since I did not partake in the festivities, I thought this tiramisu would be a great addition for our Italian themed dinner. Sugary buttery ladyfingers soaked in coffee and kahlua, smothered in sweet mascarpone cheese sprinkled with cocoa...oh...my...gashee. I'm making my mouth water just writing about it. Strategically, I'm writing this post to distract myself from diving into the tiramisu - which is anxiously awaiting to fulfill it's yummy destiny in mah belly. Pleeeease make this, it will make you do the happy dance. And for those of you who don't know or have a happy dance - don't worry, you'll quickly find your groove after one bite of this heavenly dessert.
From Cook's Illustrated
Serves 6 to 8
1 1/4 cups strong black coffee , room temperature (I used Dunkin' Donuts coffee)
3/4 tablespoons instant espresso powder or 1 ½ tbs instant coffee
3 tablespoons dark rum (I used Kahlua instead)
3 large egg yolks
1/3 cup sugar
1/8 teaspoon table salt
12 oz mascarpone cheese (cold)
1/3 cup heavy cream (cold)
7 ounces ladyfingers (I used 24) - use hard ones not soft
2 tablespoons cocoa , preferably Dutch-processed (Ghirardelli Ground Chocolate and Cocoa)
2 tablespoons semisweet or bittersweet chocolate, grated (optional)
Stir coffee, espresso, and 1 tablespoons rum in wide bowl or baking dish until espresso dissolves; set aside. (if you want a stronger alcohol taste, use 3 tbs)
In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 2 tablespoons rum and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.
In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1 1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1 1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove, and transfer to 8 by 8-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 1 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone until you can no longer see the mascarpone. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 tablespoons cocoa.
Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled.
*You can also make individual servings in dessert cups. I found some at Cost Plus World Market
This is my favorite spinach dip and one I hold near and dear to my heart. Didn't you know dips can have that affect on you? In actuality, this is one of the first things I ever made when I began cooking and I've been making it ever since.
Spinach dip is one of those classic appetizers everyone loves, but usually it leaves you feeling heavy and guilty after consumption. My version is lightened up a bit using yogurt and cream cheese which makes the dip thick and creamy. This would be perfect for your next tailgating party since football season is around the corner and the men are coming out of hibernation.
* Pita bread
* PAM Spray
* kosher salt
Preheat oven to 400 degrees.
Brush pita bread with olive oil and sprinkle with kosher salt.
Cut each loaf into eight triangles.
Bake in oven for 5 minutes. Remove from oven
Spinach Parmesan Dip
**Sorry I don't know where I got this recipe from since it's been so long
Makes 2 cups
1/4 cup = 64 calories
1 teaspoon olive oil
3 garlic cloves, grated
1/4 teaspoon salt
1 (10-ounce) package frozen spinach
1/2 cup basil leaves, loosely packed
1/3 cup (about 3 ounces) 1/3-less-fat cream cheese, softened
1/8 teaspoon black pepper
1/3 cup plain fat-free yogurt (can substitute Greek yogurt)
1/4 cup (1 ounce) grated fresh Parmesan cheese
Defrost spinach and squeeze out excess water. Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 1 minute. Add salt and spinach; sauté 3 minutes or until the spinach is warmed through.
Place spinach mixture, basil, cream cheese, and pepper in a food processor; process until smooth. Spoon spinach mixture into a medium bowl. Add yogurt and Parmesan; stir to combine. Chill.
**If you want to make the dip a little fancy - serve it in little bite sized phyllo cups.
3 sheets frozen phyllo dough, thawed
Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes
Spoon about 1 tablespoon filling into each phyllo cup. Bake until the filling is set, 15 minutes. Cool slightly in the pan and serve
After preparing a mediocre dinner, I redeemed myself with this fantastic dessert. Sooo....are you wondering why the "cream" is in quotation marks? Well let me tell you: for all you tofu haters out there, this dessert will change your mind FOREVER!!! So for all the ladies who have men that loathe tofu, make this dessert and I promise they'll be more open minded for the bland, chalky stuff they refer to it as.
I tricked lobster into eating it again - tehe. I said, "you like it?" He said, "yah it's good." I said, "no really, do you reeeeeeally like it?" with a devilish smile. Then he stared at me funny and said, "What the hell - don't tell me there's tofu in here?" Muhahaha....sucker! (insert laughing smiley) He couldn't even tell and you truly cannot taste the tofu whatsoever since it becomes a smooth cream mixed with the honey and lemon juice. Just NUM - makes you want to do the happy dance for your healthy, light, delicious dessert that's truly good for you. Get your protein and fulfill your sweet tooth all in one meal. Yum-May!
Some other recipes to sneak tofu into you meal:
Lighter Eggplant Parmesan
Spinach Lasagna Rolls
Tofu "Egg Salad" Sammie
Lemon Tofu Cream with Fresh Raspberries
Adapted from Enlightened Cooking
Makes 4 servings
Feel free to substitute an equal amount of honey for the agave nectar.
4 tsp grated lemon zest, divided use
1/4 cup fresh lemon juice
1/2 cup plus 2 tsp agave nectar, divided use
1 package (12 ounces) silken tofu, firm or extra-firm, drained*
2 cups fresh raspberries
Combine 3 tsp (1 tbsp) of the lemon zest, lemon juice, 1/2 cup agave nectar, and tofu in a blender. Puree until smooth, scraping down sides of blender with rubber spatula as necessary.
In a small bowl, mash 1 cup of the raspberries with the remaining 2 teaspoons agave nectar. Gently mix in the remaining raspberries.
Divide 2/3 of the lemon cream evenly among four bowls or serving glasses. Spoon raspberry mixture over cream, then top with the remaining 1/3 of the cream and sprinkle with remaining 1 tsp lemon zest.
*I used Jah-Yuhn nah lah Silken tofu brand – sold at Korean markets
Since I've officially been cooking for the past couple years now, I've realized my favorite season to cook is during the winter months. Ohhhh, how I miss the days of rich and hearty soups, stews, and fall off the bone short ribs that have been simmering away in the oven for hours on end. Alas, summer is here and I do not want to turn on the oven whatsoever. Summer food is so blah since meals need to be healthy and light due to bikini season. Gone are the days of thick sweaters and baggy clothes that could disguise the extra insulation needed to keep warm during the cold winter days. Woe is me.
BUT, have no fear! These spring rolls will put the "spring" back in your step and dinner will be on the table without you even breaking a sweat. Lobster made these outstanding spring rolls the other night and they were so good we've eaten them twice in the last three days. I've never worked with rice paper before and it was so fun rolling up these little creations. The fillings are limitless so use your imagination and stuff them with whatever you like. We used a mixture of cabbage, carrots, beansprouts and shrimp flavored with ginger and garlic. We also made two different dipping sauces with hoisin and peanut butter which were the perfect accompaniment to the spring rolls. Try making these next time it's blazing hot outside and hopefully summer cooking will be fun again :)
Loosely adapted from here
SERVES: 4 as an appetizer, 2 as the main course
1 medium carrot
1 cup each green and red cabbage, thinly sliced
8 shiitake mushrooms
1 cup of thinly sliced green onions
5 cloves of garlic, minced
1/4 cup ginger, minced
1/4 lb of shrimp, crab, or tofu
Cut carrot in thirds. Cut each third into matchstick size pieces. Place in bowl. Thinly slice red and green cabbage and place in same bowl as carrots. Remove stems from mushrooms and discard. Next, roughly chop mushrooms and set aside. Mince garlic and ginger. Grab a medium sized saute pan and a large saute pan and place pans on stove over medium high heat and add a bit of oil. Place half the garlic and half the ginger in each pan and saute until fragrant. Add shrimp to smaller pan and season with salt and pepper and cook until shrimp are cooked through. Add the bowl with cabbage into large saute pan and saute until carrots are just tender. You don't want to cook the vegetables all the way through since you still want them to retain their crunch. Halfway through cooking cabbage add the mushrooms until soft and browned. Season veggies with S&P. Turn off heat and cool mixture. Chop shrimp into smaller then bite size pieces and set aside. Fill a large bowl with warm water. Dampen a paper towel and place on top of a plate. Take one rice paper and dip into bowl and swirl around until it's just pliable. Place rice paper on top of damp paper towel and lay flat. Next take small mixture of veggies and place in the middle of the rice paper. Next add a small amount of shrimp on top of veggies. Take sides of paper and fold in over the mixture. Take bottom half of paper and fold over the mixture and roll it tight so mixture is securely trapped inside paper then keep rolling until you reach the top of the paper and place on serving plate seam side down. Basically how you would roll up an egg roll. Serve with hoisin sauce or peanut dipping sauce. These are best served right away. If you have leftover mixture do not make rolls ahead of time and keep in fridge because the rice paper will dry out. Enjoy!
Ever sine I began my cooking venture I've always wanted to make a trifle. Well, today I finally made one and it did not disappoint! The funny thing is, I've never actually eaten a trifle before but always wanted to make one because they look so darn perrty. Trifles are the kind of desserts where guests will swoon an ooh and ahh b/c chances are they've never seen one before. My family was a bit skeptical at first, saying things like, "What is it? What kind of cake is that??!" Haters! But one bite and they were hooked! Suddenly the verbage changed into, "oooh....how did you make this?" Little did they know it's the easiest thing to make. Although it is a bit more labor intensive than I thought it would be. The whole thing probably took me about an hour and a half from start to finish. Who knows, maybe I'm just slow. But, the end result was definitely worth it and everyone loved it. My family has now requested I make this annually for everyone's birthday...yay for me.
If you are a first time eater/maker of trifle, the taste is similar to a cake batter along with the addition of vanilla pudding pie. Yes folks, it's that yummy! Rich, velvety, creamy and ohhhh soooo goooood. Trifle's are also a great alternative for people who don't like rich chocolatey desserts too - although that person sounds like a complete LOSER! :D This dessert is very versatile so feel free to swap out the flavors if you're not a fan of vanilla. Lemon would be a good substitute and one I'll be trying out next. Make this for your next barbecue while summer's still here and you'll be the hit of the party. Happy eating!
Angel Berry Trifle
Adapted from here
One serving = 209 calories (3/4 cup)
• 1-1/2 cups cold fat-free milk*
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 cup (8 ounces) fat-free vanilla yogurt
• 6 ounces reduced-fat cream cheese, cubed
• 1/2 cup reduced-fat sour cream
• 2 teaspoons vanilla extract
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 1 prepared angel food cake (8 inches in diameter), cut into 1-inch cubes**
• 3 cups strawberries, sliced
• 3 cups blueberries
• Slice strawberries into 1/4-inch slices and mix with blueberries. You want to reserve about 10-15 slices of strawberries from the outer edges of the berry to decorate the top of the cake. Also reserve the middle slices of the strawberry to line the outside of the trifle. Middle slices should all be about the same size. This is not necessary but it makes the trifle more visually appealing.
• In a small bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
• In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture.
• Place a third of the cake cubes in a 4-qt trifle bowl. Top with a third of the pudding mixture, push pudding mixture down so it seeps into the cake. Line the outer edge of the dish with the reserved middle strawberry slices placing them vertically side by side against the glass (see photo) Add a third of the strawberries and blueberries in one layer across the pudding. Then add half of the whipped topping and slather it across the berries till it reaches the edge of the dish. Make sure you push layers down every time you add pudding and whipped topping. Repeat layers once. Top with remaining cake, the final pudding layer. Decorate top of pudding with outer edge slices of strawberries and a handful of blueberries. Serve immediately or refrigerate. This is best served when trifle has been in fridge for about 4-8 hours. When serving, make sure you make a big enough scoop to reach the fruit layer.
*I accidentally used 2 cups of milk and it was fine. I just had pudding mixture left over after I made the trifle...don't worry I put it to good use.
**I bought mine already prepared at Ralphs Grocery Store in the bakery section
Did you know it's officially zucchini season? I've noticed the super markets are overwhelmed with them lately since I practically ran into the bin and one of the little guys nearly jumped into my cart. Soooooo...when life gives you zucchini - make some zucchini bread. I've been making this one for years and it's a fool proof recipe for a moist bread with the perfect amount of sweetness. Every time I serve this it always receives high reviews and no one can tell it's a "healthy" version - I guess till now. Give this one a try if you're tryin' to figure out what to do with all those leftover zucchs.
2 loaves, 28 servings
1 serving = 131 calories
Recipe from Cooking Light
2 cups coarsely shredded zucchini
3 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3/4 cup applesauce
1/2 cup egg substitute
1/3 cup vegetable oil
1 tablespoon vanilla extract
1. Preheat oven to 350 degrees.
2. Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.
3. Combine flour and next 5 ingredients (flour through baking powder) in a large bowl, and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitute, oil, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened. Divide batter evenly between 2 (71/2 x 3-inch) loaf pans coated with cooking spray.
4. Bake at 350 degrees for 35-45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.
The other day my sister was raving about these tacos she made and how I needed to try them. With all the hype surrounding Korean tacos lately, I was eager to try them. I'd had Korean tacos from Kogi food truck before and wondered if they'd taste the same. It was a good excuse to make something from the motherland and since I live in a half Korean occupied home, I thought I'd give it a go. The verdict: the tacos were pretty good as a whole, but I actually liked them better without the tortilla - makes them carb friendly too :)
The marinade for the chicken tastes very similar to the Spicy Korean Ribs (Daeji Galbi) I made many moons ago. It's a bit spicy and sweet, but not over the top spicy where it makes you break a sweat. The coleslaw actually helps mellow out the spice from the chicken and balances out the flavors really well. This dish was fun to try but next time I make it I would thinly slice the chicken, mix it with some leftover marinade, top it with the slaw and eat it straight up. Easy-peezy!
Korean Chicken Tacos
Adapted from Hankook Taqueria, Atlanta
2 small servings
For marinating chicken:
4 tbs Korean red pepper paste (gochujang, available in Korean markets)
4 tbs white vinegar
4 tbs sugar
2 tablespoons sesame oil
1 pound skinless, boneless chicken breasts
For the vinaigrette:
2 tbs soy sauce
2 tbs white vinegar
2 tbs sugar
1 1/2 teaspoons sesame oil
3/4 teaspoons hot red-pepper flakes (Go Chu Kah Loo – korean red pepper)
3 leaves green leaf lettuce, shredded (I used 1 Romaine lettuce)
1 cup shredded green cabbage or other cabbage
1/2 cup diced Vidalia or other sweet onion (I omitted)
1/4 cup sliced scallions
2 tablespoons chopped cilantro
3 burrito-size or 6 taco-size flour tortillas
3 lime wedges
1. For marinating chicken: In a bowl (or sealable plastic bag) combine red pepper paste, vinegar, sugar and sesame oil. Carefully cut small crosswise slits down the length of each chicken breast, being careful not to cut all the way through. This will help the marinade penetrate the meat better, help the chicken cook evenly, and it also looks nice when the chicken is cooked. Add chicken to marinade and slather chicken with it. Cover (or seal) and refrigerate 2 to 4 hours or even over night.
2. For the vinaigrette: In a small mixing bowl, combine soy sauce, vinegar, sugar, sesame oil and pepper flakes. Whisk until well blended.
3. Prepare a grill or heat a large skillet. Grill or sauté chicken until golden brown on all sides and opaque in center; be careful not to overcook. Remove from heat and cut into 3/4-inch dice or slice into thin slices.
4. In a large mixing bowl, combine lettuce, cabbage, onion, scallions and cilantro. Toss with vinaigrette to taste. Place a tortilla on top. Place an equal portion of chicken on each tortilla, and top with a portion of salad. Finish with squirt of lime wedge.
*Next time I would reserve a quarter cup of the marinade and mix it with the sliced chicken after it is cooked. Instead of eating as a taco, put chicken on plate and top with slaw.
I love BIG, BOLD flavored food and this Jerk Chicken delivered! Lobster made dinner and I couldn't stop devouring my chicken even though it was massively large. I kid you not, it was probably about the size of my face and I practically ate the whole thing. It was nice and charred from the grill and you know everything tastes better when it's grilled outside. Each bite had tremendous complex flavor from the different spices in the marinade and it was just mmmmmm. I'm gettin' hungry just thinking about it! It's so fun experimenting with new and different cuisines from all around the world in the comfort of your own home - especially when it tastes GOOD! I highly suggest making this for your special someone - they will love it!
Jamaican Grilled Jerk Chicken
Adapted from Jamaican Food
* 1 tsp Caribbean spice rub
* 3-5 scallions, chopped
* 4-6 large garlic cloves, chopped
* 1 small onion, chopped
* 1 jalapeno, seeded or 4-5 scotch bonnet or 1 habanero chile, stemmed and seeded
* 1/4 cup fresh lime juice
* 1/2 cup white vinegar
* 1/4-1/2 cup soy sauce
* 1/3 cup olive oil
* 1 1/2 tablespoons salt
* 2 tablespoon packed brown sugar
* 1 tablespoon fresh thyme leaves
* 2 teaspoons ground allspice
* 2 teaspoons black pepper
* 3/4 teaspoon nutmeg
* 1/2 teaspoon cinnamon
INGREDIENTS – CHICKEN
* 2 chicken breast halves with skin and bones (1.5 lb)
1. Sprinkle Caribbean spice rub on chicken
2. Make marinade by blending all marinade ingredients in a blender until smooth.
3. Place fingers under skin of chicken and separate skin from chicken careful not to rip skin from chicken. Spread a lot of marinade under skin of chicken then place in plastic sealable bag and put rest of marinade in bag covering chicken. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice for at least 1 1/2 hours and up to overnight. Let chicken stand at room temperature 1 hour before cooking.
Using a Charcoal Grill:
Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.
Using a Gas Grill:
Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.
This was another winner, winner, sweet and salty chicken dinner! The dish starred my all-time favorite cast: figs, pancetta, blue cheese, and honey. With those ingredients alone you know every bite is full of sweet and salty yummyness!
This is really a not-so-healthy meal disguised as a "pseudo" salad but at least there's some greens thrown in to make you feel like you're eating "somewhat" healthy. This was a quick weeknight meal perfect for dining alfresco on a summer day.
Chicken Paillard with Fresh Fig Salad and Blue Cheese
From Tyler's Ultimate
1 ½ tsp honey
2 tbs extra-virgin olive oil
1/2 medium shallot, chopped
1 ½ tsp sherry vinegar
1/4 medium lemon, juiced
1/2 tsp chopped fresh tarragon (I omitted)
kosher salt and freshly ground black pepper
2 boneless skinless chicken breasts (about 3/4 lbs.)
kosher salt and freshly ground black pepper
1/4 lb pancetta
extra virgin olive oil
2 oz blue cheese, crumbled (Saint Agur Blue)
1/2 bunch arugula, trimmed
1/2 small basket seasonal figs, halved
tarragon leaves for garnish, if desired
1. Prepare vinaigrette: Whisk together all of the ingredients for the vinaigrette in a small bowl and set aside.
2. Prepare chicken: Sandwich chicken breasts between 2 layers of plastic wrap and pound them very thin (about 1/4") with the side of a meat cleaver or a rolling pin. Remove chicken from plastic wrap and season well on both sides with salt and pepper.
3. Heat a large sauté pan over medium heat. Unroll the pancetta so it looks like big strips of bacon. Add it to the pan and fry it like a tangle of bacon until the fat is rendered, 3 to 4 minutes. Drain on paper towels.
4. Drizzle a 2-count of olive oil into the pan with the pancetta drippings. (I discarded about half of the oil left in the pan since it seemed like a lot of oil) Add the chicken and pan-fry for 3 to 4 minutes on each side to brown the breasts and cook them through. Use a spatula to remove the chicken to the paper towels with the pancetta. Add the vinaigrette to the sauté pan and heat for a few minutes, stirring, to deglaze the bits of pancetta and chicken from the bottom of the pan; take the pan off the heat.
5. To serve, arrange the chicken on a platter. Scatter the blue cheese, arugula, figs, and pancetta over. Drizzle the dressing over everything and garnish with the tarragon leaves.