Back on May 9th,  ~faccc2 laid down a challenge, to cook a dish or a meal that would have associations with the board game and movie Clue.

I was interested in cooking something, so I accepted the challenge and the finished products are in the picture above. Counter-clockwise from the bottom, we have Roasted Brussels Sprouts Salad, Pesto Chicken Breasts, Duchess Potatoes Surprise, and Blueberry Bread.

Now, we have RECIPES! In which I tell you What You Need, and then tell you What To Do With What You Need!

***

“Clue” Dinner

Pesto Chicken
3 boneless, skinless chicken breasts
3 tbsp. pesto
2 tbsp whole-grain Dijon mustard
1 tbsp. lemon juice
Place the chicken breasts between two layers of parchment paper or plastic wrap, then get a rolling pin or frying pan or brick or coal shovel or 2x4, and then BEAT THEM! until they’re about 3/8 of an inch thick, then cut them in half crosswise and season with a little kosher salt and fresh-ground black pepper. Combine pesto, lemon juice and mustard; spoon the mixture on top of each breast and spread it over them. Cook at 350F/175C for 30-35 minutes on a greased foil-lined baking sheet.

Roasted Brussels Sprouts Salad
1 pound or less of Brussels Sprouts, outer leaves removed then halved/quartered
1 tbsp. or so Olive oil
Kosher Salt and black pepper
½ cup or so fresh blueberries
¼ cup dried cranberries
1 tbsp. Dijon mustard
Red wine vinegar and olive oil, 2 tbsp. each
Salt and pepper, to taste
Toss the sprouts with olive oil, season with salt and pepper, and roast on a greased foil-lined baking sheet at 350F/175C until browned or lightly charred (toss halfway through to cook evenly). Whisk together mustard, oil and vinegar; season with salt and pepper. Toss sprouts with cranberries and blueberries and vinaigrette.

Duchess potatoes Surprise!
1 lb. potatoes, peeled and cut up into chunks
Salt
4 tbsp. milk
2 tbsp. unsalted butter
1/8 tsp. nutmeg
¼ tsp. white pepper
1 egg
Boil the peeled potatoes in salted water until tender; drain. Heat milk; add butter and mash the potatoes in hot milk until smooth. Mix in the egg, nutmeg, and white pepper; add 2 tsp. spicy brown mustard (that’s the surprise!). Spoon into four buttered ramekins; bake at 350F/175C till nicely browned and puffy.

Blueberry bread
2 eggs
1 cup white sugar
1 cup milk
3 tbsp. vegetable oil
3 cups AP flour
1 tsp salt
4 tsp. baking powder
1 cup blueberries
Zest of ½ lemon
Beat eggs severely - but with love; mix with sugar, then add milk and oil. In a larger separate bowl sift together flour, salt and baking powder; combine with liquid ingredients and zest until blended. Fold in blueberries, pour into greased 5x12 loaf pan. Bake at 350F/175C 50-60 minutes until a skewer comes out clean; cool in pan but try to turn out before fully cooled.


Verdicts:
Chicken: Moist, tasty. A
Salad: Great combination of textures; the vinaigrette and the blueberries worked together to offset the earthy taste of the sprouts and the acidity of the cranberries A+
Potatoes: The surprise ingredient and the white pepper gave the mashed potatoes a nice savory heat. A
Bread: Delicious! A