Chicken & Tarragon Sauce; Steak & Blue Cheese Sauce

I’m pressed for time, with a court trial (business related; contract dispute) in which my company is the defendant begins tomorrow morning. We have an excellent case — otherwise I’d have easily settled long time ago — but you can never predict an outcome. So, I’m…preoccupied. Perhaps I’ll briefly tell you about it later, but no guarantee.

So, here’s two meals of recent preparation that I’ll just toss up without a lot of hullabaloo.

The first is a Chicken I grilled and prepared a sauce of chicken stock reduction, butter, crème fraîche, and tarragon.

Taragon Chicken
Tarragon Chicken

Next up is a grilled grassfed New York from La Cense, pan grilled, deglazed with some red wine, then add in melted butter (lots), then crumbled blue cheese (rounded tsp+ per serving), get the butter & cheese melted, slightly browning (be very careful & quick), then enough crème fraîche to get it creamy.

Steak Blue Cheese Sauce
Steak & Blue Cheese Sauce

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  1. Patrik on October 12, 2009 at 19:43

    I love the Paleo Food Porn.

    Too bad most of us don’t have your considerable skill and talent in the kitchen.

    Best of luck with your court case!

  2. Mark D on October 13, 2009 at 06:55


    Good luck with the court case, hope it works out well.


  3. Yummy on October 13, 2009 at 10:56

    MMMMMMM! Definitely porno. Both sound/look excellent, I’ll have to try them myself! Thank you!

  4. Chris on October 13, 2009 at 18:00

    Geez. I just had dinner & my mouth still watered.

  5. Kimberly Birch, Nutrition & Weight Loss Coach on October 16, 2009 at 10:16

    Your dishes always look so delicious! Any chance you will provide recipes in the future? I’d sure love to try some of these, but my cooking skills are not good enough to just “wing it” without specifics.

    No matter what, please continue to provide the food porn. I like to look at pictures too. ;-)

    • Richard Nikoley on October 16, 2009 at 11:59


      Thanks. I’ll try to do better on recipes. Often, I don’t remember how exactly I did a sauce because I am really hooked on winging it.

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