Gratinated Chicken Salpicon In Pineapple
In the late sixties and early seventies, this presentation of salpicon was at the forefront of culinary extravagance in Europe. Not because of the use of the salpicon, but because of the pineapple. At that time,while everybody (moste everybody) in Europe was familiar with canned pineapples, few had eaten a fresh one, simply because it was prohibitively expensive to fly in fresh fruit from the tropics or anywhere else for that matter. I remember having my first California strawberry outside of Germany’s strawberry season when I was 15 years old. We had a lot of food imports at the time, but most was carried in by truck or boat from other European countries and therefore more affordable. Even today, you will still find this pineapple presentation in many countries that cater to the less wealthy tourist’s. Often the chicken is replaced with seafood for an even more “exotic” dish. So, many of my readers will probably enjoy this presentation for two different reasons: One, because it is so old-fashioned that you don’t see it anymore, or two, because they will remember it from “the old times”. Either way, enjoy ! P.S. Even without the pineapple presentation, who does not enjoy a chicken, veal or seafood salpicon once in a while? :-) Bon Appetit ! Life is Good !
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Ingredients:See all pic's and recipe at : www.ChefsOpinion.org
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