Chicken Oscar questions

[alice_in_wonderland]

I'm making dinner for my brother's birthday on the weekend, and he really likes Chicken Oscar, so that's what I'm making.

I've decided to modify it a little, and have crab, jumbo scallops, and those massive prawns as big as your fist, asparagus and hollandaise sauce on the chicken (as opposed to the traditional crab/asparagus/hollandaise only).

Now, I have no trouble with any of the seafood, the asparagus or the hollandaise, as I make all of them fairly regularly. My question is about the chicken. Do I need to season it? Originally I had thought I would just bake it and put the other stuff on top, but then it occurred to me that it might be better if I seasoned it with...something??? But I have no idea what.

I'm not really a chicken aficionado (I never eat the stuff).

So, is baking it and then adding the other goodies going to be ok, or should I bake it with the seafood (although the cooking times are different - I could always add the seafood later), or what?

All thoughts welcome.

I'm also thinking of making double baked potatoes as a side, but I'm willing to consider other options if someone has something really yummy that doesn't involve bacon.

Thanks!

[Little Nemo]

I think most chickens are honored just to be nominated.

[shamrock227]

Damn! Beaten to the punch by a minute!

[alice_in_wonderland]

You guys suck.

[cher3]

I think I'd stick with just maybe a bit of cayenne or some garlic. Asparagus has a pretty strong flavor and might not mesh with a lot of herbs. Tarragon is a possibility, but not everyone likes it.

[Kythereia]

*tearful* "I'd like to thank the Academy, and Old McDonald, and the real Chicken Little..."

[alice_in_wonderland]

Humm - this thread isn't nearly as helpful as I was hoping...

[Qadgop the Mercotan]

Are you going to use the traditional white asparagus, or the green? The white is more delicately flavored, and as such should mesh with the chicken spices.

Chicken (or veal) Oscar is supposed to be a melange of white food, with flavors delicately mingled.

[alice_in_wonderland]

Originally Posted by Qadgop the Mercotan

Chicken (or veal) Oscar is supposed to be a melange of white food, with flavors delicately mingled.

Indeed. So I'm using both white asparagus, and white pepper in the hollandaise.

I suppose the prawns aren't really white, but my brother really likes them, so there's going to be a touch of pink hidden in there.

I guess I'm wondering if the chicken needs any seasoning besides some salt and pepper, and the hollandaise.

I'm also really interested in good side selections.

[Qadgop the Mercotan]

Originally Posted by alice_in_wonderland

Indeed. So I'm using both white asparagus, and white pepper in the hollandaise.

I suppose the prawns aren't really white, but my brother really likes them, so there's going to be a touch of pink hidden in there.

I guess I'm wondering if the chicken needs any seasoning besides some salt and pepper, and the hollandaise.

I'm also really interested in good side selections.

Heck, I'd stick with salt and pepper, maybe marinate in some lemon juice ahead of time. That should complement the asparagus and hollandaise, along with the seafood. Perhaps a touch of paprika.

Can't help you with the sides, tho. Other than suggest some dilled rice. Add a teaspood of dried dill in about a tablespoon of lemon juice to cooked rice, just after it is done cooking, then stir it up good. I'd use a cup of dry rice, two cups chicken broth, and a little butter for the basic rice recipe proportions.

[Ike Witt]

I have to ask, where do you find fist sized prawns?

[alice_in_wonderland]

Originally Posted by adam yax

I have to ask, where do you find fist sized prawns?

They always turn up around these parts at this time of year.

They are freakishly massive.

You do need to keep in mind that I have smalish girl sized fists, as opposed to big, manly fists.

These prawns are not the size of André the Giant's fists.

[alice_in_wonderland]

Originally Posted by Qadgop the Mercotan

Perhaps a touch of paprika.

This sounds really good actually.

I'm not too sure about the side. I suppose I could do new potatoes. I dunno. I'm just not a huge rice fan.

[alice_in_wonderland]

Originally Posted by alice_in_wonderland

You do need to keep in mind that I have smalish girl sized fists, as opposed to big, manly fists.

Like this:
http://www.src.org.sg/fnb/images/Gri...hSpaghetti.JPG

[Cartooniverse]

Originally Posted by adam yax

I have to ask, where do you find fist sized prawns?

Fuck that, where do you find a tuxedo that a chicken can fit into?? And, not for nothing, but do the hens have to wear plunging necklines again like last year? Aren't we all just a wee tad sick of chicken breasts?

And, won't someone please think about the Limo drivers? My god.

( d&r )

p.s. Paprika gets stronger upon reheating. If you are gonna make enough to guarantee leftovers, remember that!!

[alice_in_wonderland]

Originally Posted by Cartooniverse

p.s. Paprika gets stronger upon reheating. If you are gonna make enough to guarantee leftovers, remember that!!

Well, reheated hollandaise sauce is 27 different kinds of disgusting, so that's not really a worry...