Tag Archives: recipe

Nov29

Bloody Mary Chicken

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This recipe could not be easier. BUT it requires a secret ingredient that you can only buy at the Spice and Tea Exchange. It is a Bloody Mary Spice Blend. One of the many blends I make at work. It contains just about every thing you need to make a good Bloody Mary except the tomato juice and vodka. Here is a list of the ingredients (all of which you can also buy separately at our store): black pepper, sea salt, celery seed, garlic, horseradish powder, Worcestershire powder & tomato powder. By utilizing this unique blend of spices, herbs and concentrated powders you can make a fast and easy dinner, in fact I gave my husband the directions and he did the marinade while I was at work. When I got home, I just tossed a salad, grilled the chicken, mashed some sweet potatoes, drizzled them with maple syrup and added some of my Cognac Cranberry Compote.

Ingredients: 

2 Tablespoons STE Bloody Mary Blend

Juice and Zest of one lemon (I used Meyers from my tree)

1/4 cup Olive Oil (I used smoked olive oil that I make myself)

2 boneless skinless chicken breast halves

Method: 

Mix together the first three ingredients, put the chicken in a zip lock plastic bag, pour the marinade in. Allow to marinate for 6-8 hours in the refrigerator. Preheat your grill and then grill the chicken till the interior reaches 165 degrees. Remove, cover with foil and allow to rest for 5 minutes. Serve and smile!

Nov28

Individual Cheese Soufflés

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I like to serve soufflés  in individual dishes. This recipe makes two generous soufflés. I used ramekins that are 5″ across. For dinner parties I like to double this recipe and use smaller ramekins. I served the soufflés with a sauteed chicken breast and brandied cranberry sauce. They would be equally good with a large herb salad. Fresh eggs are important in this recipe. Contrary to rumors, soufflés are actually very easy to make as long as you follow the instructions and do not open the oven while cooking. I also use a ceramic oven liner that retains heat and makes for even baking. Have fun with this!

 Individual Cheese Soufflés

  • 1 teaspoon of Piment d’Espelette (optional; you may find this favorite seasoning of mine difficult to find)
  • 3/4 cup finely grated aged Parmigiano-Reggiano cheese, plus 1/4 cup for topping (used the food processor with blade for grating the cheese)
  • 1 tablespoon unsalted butter, at room temperature and more for coating the ramekins
  •  2 tablespoons all-purpose/plain flour
  •  1/2 of a nutmeg, freshly grated
  •  3/4 teaspoons sea salt
  • 3/4 cup whole milk
  • 1 garlic clove, minced
  •  1 cup finely grated semi-hard cheese such as Comté Manchego, Gruyère. I used Comté and did the food processor method for both the Comté and the Parm (but do make sure that there are no large lumps)
  •  3 large very fresh eggs, separated + one extra white.
  • 1 tsp freshly squeezed lemon juice (I used Meyer lemons, they are my favorite and my tree is loaded)

 

Preheat the oven to 375˚F with a rack in the middle of the oven. Butter ramekins sprinkle with Parmigiano-Reggiano to coat completely all the way to the top. Shake any excess cheese out into a bowl. Place the molds in the freezer to chill.

Melt the 1 tablespoon butter in a medium saucepan over low heat. Whisk in the Piment d’Espelette , flour, nutmeg, and salt; whisking constantly, cook the flour without browning, about 5 minutes. Whisk in the milk and garlic and continue to cook, whisking, at a low simmer until the mixture is smooth and thick like pudding, about 5 minutes.

Stir in the Comté and any Parmigiano-Reggiano left over from coating the molds and cook, stirring, until the cheese melts. Remove from the heat and stir in the egg yolks, one at a time. Continue stirring vigorously with a rubber spatula to cool.

Whisk the egg whites and lemon juice in a clean bowl. I use my Kitchen Aid Stand Mixer with the  beater on medium-high until they just hold a soft peak. * DO NOT not over-whip the whites, which would give your soufflé a cloudy instead of creamy consistency.

Fold one-fourth of the egg whites into the cheese mixture with a rubber spatula, carefully turning the bowl and mixing gently until the whites are streaked throughout. Add the remaining whites and fold in but don’t overmix, which can deflate the whites.

Transfer the batter to the chilled mold and scatter the remaining  Parmigiano-Reggiano over the top. Place the dish on a baking sheet/tray and set in the oven, decrease the oven temperature to 325˚F/ 165°C/, and bake until the soufflé is golden, puffed, and set but just a touch wobbly inside, 30 to 40 minutes. Serve immediately. After a few minutes a slight deflation is normal, this is why they must be served immediately for the most impact. Enjoy!

Nov21

Williamsburg Turkey Soup Redux

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As a young mother, thirty years or so ago I first made a recipe of Williamsburg Turkey Soup, most probably after Thanksgiving. Back then I always did my turkeys on a Weber Grill with soaked pecan shells poured over the coals, essentially creating a lightly smoked turkey. It was a delicious soup then, but when I pulled up the recipe the other day, I was surprised at how pedestrian the recipe looks to me now. Obviously, it was time for me to kick it up a notch. The original recipe is supposed to have come from the colonies and would probably have been done with a wild turkey. And seeing that they probably did hot have half and half back then, was likely made with cream. The rice probably was not white long grain, but an earthier wild or brown rice. Regardless, I made a big pot of wonderful soup and was able to render some extra turkey stock too.

Here is my Redux Version

Part one: Make turkey stock. I roasted a turkey last week and used only the white meat. I then placed the carcass with the dark meat in the smoker and smoked over maple wood for 12 hours. You do not have to smoke your turkey, but it sure makes for great soup and stock. You could also use a store bought smoked turkey for this. After the turkey was sufficiently smoked for flavor, I made the stock.

In a very large pot place chunks of carrot, celery & onions (about 2 cups each) into a pot. You do not need to peel them as they are only adding goodness to the stock. Add 20 (yes 20!) garlic cloves. Toss in a few stalks of  rosemary and thyme and one bay leaf. Place the carcass into the pot. If your pot is not large enough, you can break it apart a bit to fit. Cover with water and place on a LOW simmer for 12 hours. The stock should never be allowed to boil, just simmer.

Remove pot from the heat and allow to cool so that you can handle the turkey to remove meat. You may want to place it on a platter to cool. Remove and reserve the meat. Then filter everything over a large pot using a fine sieve. Pour the stock into containers to cool completely so that the fat will rise to the top. Your leftover veggies can be placed in compost or fed to the dogs in chunks. Discard all of the bones. I ended up with 8 cups of rich dark stock. Some of which was used in the soup. I grabbed all of the garlic cloves and saved them for the soup.

Part Two: The Soup

1 Cup of Butter (yes, you can use olive oil if you want to)
1 Cup of all purpose flour
4 small red onions or 8 shallots finely chopped
4 large carrots, peeled and finely chopped
3 ribs of cellery finely chopped
(note all of this chopping can be done in a food processor)
Reserved garlic from the stock, which can now be smashed and added to the soup
2 cups of fresh corn kernels (if not in season, use frozen)
1 small jar of pimentos (or roast a red pepper and chop)
1 1/2 cups of wild rice/brown rice blend (I use Lindeman’s Brand)
2 teaspoons of salt (I used smoked salt that I smoke while doing the turkey.)
1 tablespoon of fresh cracked pepper
3 quarts of turkey stock
3 sprigs of thyme (leaves pulled from stem)
2 cups of reserved turkey chopped
4 cups of cream or half and half if you are giving your arteries a break

 

  • Melt butter in the bottom of a large sop pot or dutch oven
  • Add flour and stir gently for about 5 minutes to form a light golden roux
  • Add onion, carrot, celery and garlic to roux and sir. Cooking over medium flame for 10-15 minutes, stirring often. The onions should be just starting to brown.
  • Add rice, corn, stock, salt, pepper, thyme, pimentos along with reserved turkey and stir all together. Simmer for about 30 minutes. Taste the rice and be sure that it is cooked through. Add the cream and stir. Cook on low flame till completely heated.  Taste and add more seasoning if you think it needs it.
This makes a huge pot of soup, but it freezes well if you are not feeding a crowd. I like to serve it with a few slices of Hawaiian Chiles on it along with fresh chopped parsley or thyme leaves. However, many people cannot take the heat of the chiles, so you might just want to serve chiles or siracha sauce on the side. It is delicious just as it is. It also might be good with some browned crispy thin slices of jamon or prosciutto on top.
Oct31

Tacos al Pastor

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One of my all time favorite Mexican foods is a street food, Tacos al Pastor or literally “tacos de trompo” . It started in Puebla Mexico, where many middle eastern immigrants came and sold their own rotisserie meat, the doner kabob.  Now, all over Mexico they have stands where the pork and pineapple that have been marinating are stacked on a huge skewer and cooked in a vertical rotisserie and then the meat and pineapple is shaved off and served on a tortilla with onions, cojita and cilantro.

When I lived in Chicago I could just go to the Carceneria and buy however much I wanted of the velvety red marinated pork and pineapple and take it home and make the tacos straight away. Here in South Carolina it takes a little more work to produce the meal… but the results are outstanding. If you too like this dish, or want to try it, you can, no matter where you live. The first thing you will need is annatto, or if you live in a place with Hispanic groceries, you can buy the achiote paste commercially made. I have always been able to buy the paste, but here in Charleston…. no soap, so I learned to make my own.

It is easy and I actually like it better than the commercial paste. I froze the extra paste in a ZipLock bag. Annatto is the seed of the achiote tree and is used in Hispanic & Caribbean cooking for color and flavor. I work at the Spice and Tea Exchange of Charleston and we sell annotto, so that was easy for me. If you cannot find it near you,  we also sell it on our website. Once you have the paste made, then you make the marinade. Because of  the pineapple juice in the marinade, you do not want the meat to marinate more than 4-6 hours. Then you cook the slices of meat and pineapple and serve them the same way I described above. I usually serve them with lime slices and sometimes crema (Mexican table cream).

Tacos Al Pastor

Ingredients:

  • 1 cup pineapple juice
  • 1/4 cup vegetable oil, plus more for cooking, or home rendered pork lard
  • One 1-ounce package achiote paste (or make your own, see recipe below)
  • 1 tablespoon adobo sauce
  • 4 chipotles in adobo sauce (you can also freeze what is left in the can for another time)
  • 6 cloves garlic
  • Pinch sea salt
  • 2 pounds boneless pork butt, sliced into 1/2-inch-thick slices, then into 1/2-inch-wide strips and then in 1/2 inch chunks
  • 12 fresh 6-inch white corn tortillas
  • 1 red onion, 1/4-inch dice
  • 1/2 a fresh pineapple, peeled, cored, 1/2-inch dice (0r you can use chunky canned pineapple)
  • 1/2 cup fresh cilantro leaves coarsely chopped
  • Cotija cheese, crumbled, for serving
  • Hot sauce, creama and lime quarters


Method:

Puree 3/4 cup of the pineapple juice, the vegetable oil or lard, achiote paste, adobo sauce, chipotles, garlic and salt in a food processor. Mix the pineapple juice mixture with the pork in a freezer bag and move around to coat. Marinate the pork in the fridge, 1 to 3 hours.

Preheat a cast-iron skillet or grill to medium-high heat. *Note: if you are doing this on a grill, leave the meat in strips and then chop after cooking. Lightly oil the skillet and add the tortillas, toasting, about 30 seconds per side. Remove the tortillas and store in a towel to keep warm.

Raise the heat under the skillet to high and add 1 tablespoon vegetable oil or lard. Remove the pork from the bag and wipe off any excess pineapple juice mixture. Cook the pork in batches, until charred and cooked through.

Remove the pork from the skillet. Add half of the onions and the fresh pineapple and quickly cook until lightly browned, about 2 minutes. Add the remaining 1/4 cup pineapple juice and the chopped pork back to the skillet with the juices.

Place the pork, pineapple and onion mixture in the tortillas. Top with the remaining onions, cilantro, cotija and hot sauce.

Home made Achiote Paste

Ingredients

    • 6 tablespoons annatto seeds
    • 1 tablespoon toasted cumin seeds
    • 1 tablespoon toasted coriander seeds
    • 1 tablespoon toasted black pepper corns
    • 5 allspice berries (these can also be toasted)
    • 1 teaspoon sea salt (I use smoked salt)
    • A pinch of nutmeg
    • 6  whole cloves
    • 6 garlic cloves
    • Juice & zest of 3 limes or lemons
    • Enough olive oil to make the paste (about 1/4 cup)

Directions

  1. Put all spices and dry ingredients into a spice grinder, and grind until you have a fine powder.
  2. Take the powder and put it into the  bowl of a food processor and add the garlic, lemon juice, zest and the olive oil 1 tablespoon at a time until you get a thick paste which binds together, in a putty like consistency.
  3. Separate into Tablespoon size portions and freeze individually.
  4. When you want to use it, you can mix the TB size portion with 10 cloves of garlic crushed, and 1/2 cup of 50/50 orange juice & lemon juice and marinate pork or chicken overnight.
  5. Some recipes say to add tequila, but that is an Americanization of this Yucatecan specialty. However, I have done it and it is good.

*NOTE* Annato seeds are very, very hard, and are difficult to grind with a mortar and pestle, use the grinder or it won’t make a paste. They DO, and WILL stain your grinder, and anything you happen to spill it on, be careful. You can double, or multiply this recipe as you wish, and I usually make enough for a year’s worth at a time. It freezes well.

Aug24

Most WONDERFUL Crispy Okra and Curry Leaf Raita

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My friend Ruta Says: “Odly enough, children in India love okra. But it’s hardly surprising; whether sautéed, fried or stuffed, the vegetable is prepared in a way that makes it’s texture pleasing rather than gooey. In this recipe, for instance, the okra becomes crunchy and addictive on it’s own; stirred into spiced yogurt, it is even better. This can be eaten on it’s own, or served with thalipeeth.”
Ruta wrote the book  5 Spices 50 Recipes, a wonderful play on Indian cooking that makes delicious Indian food accessable for every home cook. Several years ago I was invited to a press dinner at her home in Berkeley, California where we cooked and ate a most amazing meal. I have only changed the recipe slightly, adding a bit more mustard seed and added flavor and crunch of curry leaves. They may be hard for you to come by, but they are available at most Indo/Paki grocery stores. I grow my own. If you cannot find them, the dish is still quite good without them, but even better with them. The flavors and textures in this Raita make my mouth sing. You will want to double the ingredients after you have made this once, it is highly addictive.

Ruta has a new book out now, Quick Fix Indian. There are also rumors that she is planning on a restaurant in Goa where she spends some of her time.

 Ingredients: 

8 ounces fresh or frozen, cut okra

3-4 stems of curry leaf, leaves pulled off of the stems.

6 tablespoons canola oil, divided

1 cup plain whole or low fat yogurt

¾ to 1 teaspoon salt (I used my smoked salt for this)

½ teaspoon sugar or jaggery grated

1/8 teaspoon cayenne (or more if you like a real kick)

1/4 teaspoon ground turmeric (so good for you)

2 teaspoons mustard seeds (I use half golden and half black)

Method:

Wash the okra and towel dry each one thoroughly. Slice into ¼ inch-thick rounds. If using frozen okra, do not thaw.

Heat 5 tablespoons of the oil in a large skillet over medium heat. When the oil is very hot, add the okra, toss and let sizzle. Toss occasionally. The okra will slowly crisp and turn brown. Note: frozen okra may not crisp as well, this is OK, just be sure to brown it well. Once all of the okra is well browned, remove to a paper towel lined platter and set aside till ready to serve. Repeat with the curry leaves. They crisp up really quickly, so keep your eye on them.

Make the tadka: Whisk the yogurt with the salt (to taste) and sugar place the cayenne and tumeric in a small pile on the raita, but do not stir in yet. Heat the remaining tablespoon of oil in a butter warmer or small skillet over high heat. When the oil begins to smoke, add the mustard seeds, covering th pan with a lid or spatter screen. After the mustard seeds stop sputtering, pour the hot oil directly on top of the cayenne and turmeric powder. This cooks the powdered spices without burning them. Do not stir the dressing in yet.

For presentation prior to serving, place the crisp okra & curry leaves on top of the dressing. Stir the okra and dressing into the yogurt while serving. I promise you will be licking the bowl in before the night is over.

Serves 2-4

 

Aug22

Best Fried Chicken EVER: French Laundry Style

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This is the first fried chicken I have had since moving to Charleston. Nothing says the south quite like fried chicken with mashed potatoes and gravy. Thomas Keller of the French Laundry  fame serves this chicken at Ad Hoc every Tuesday. This is quite simply the best fried chicken ever. I have tweaked it a bit from the original recipe after making it a few times. Less bay leaves, added peppers, fresh turmeric, honey in the buttermilk and some other changes. The brine maintains texture and flavors the chicken. It is delicious hot or cold. The buttermilk and honey impart a tang and sweetness. The coating fries perfectly if you maintain the temperature of the oil.
You need to start this ahead of time, it takes two days to make. The first 24 hours is brining in the refrigerator, but the active time for frying the chicken is no longer than any other recipe of fried chicken.
In my house it is for special occasions, as each piece is about 500-700 calories depending on if you eat the skin (and WHY wouldn’t you?).

For the Brine:

1 gallon water
1c kosher salt
1/2cup of honey
1/2 cup raw sugar
2 bay leaves
2 heads of garlic cut in half
¼ cup yellow mustard seeds
1 finger of fresh turmeric grated (2 Tablespoons of ground turmeric if you cannot find fresh)
1 small hand full of whole black peppercorns
2 large stalks of lemon grass bruised
5 large rosemary sprigs
1 bunch thyme
1 bunch parsley
Zest, juice and rind of 3 Meyer lemons
5 habanero chiles cut in half
4-6 # of chicken parts (Split breasts are quite large these days, so if you find yours extra large, use a cleaver and cut each breast in half)

For Frying:
6c flour
3T garlic salt
5T onion powder
2 T paprika
4t cayenne
1T fresh black pepper
2t kosher salt (I use smoked Hawaiian salt)
6c buttermilk
1/2 cup of honey
12c peanut oil (or freshly rendered lard)

Method:

Place all of the brine ingredients in a large pot and heat till the sugar and honey melt. Remove from stove and allow to cool. To speed this process up, you can use ¾ gallon of water and then add 4 cups of ice cubes after cooking.
When completely cool add chicken parts. Refrigerate for 12-24 hours.
Mix together the honey and buttermilk.
Buttermilk Bath
Remove the chicken from the brine and pat dry with paper towels
Add to the honey and buttermilk and allow to soak for at least one hour and up to 12 hours.
Heat the oil/lard in a very large deep pot to 300˚, try to maintain this heat during cooking, do not let the oil get too hot.
Mix together the flour and seasonings in a large pan.
One piece at a time, take each chicken piece out of the buttermilk mixture, coat with flour, shake off excess and then dunk again in the buttermilk and coat again in flour.

Set the chicken pieces on a large baking sheet lined with waxed paper. Allow the chicken to sit at room temperature for 30 minutes to one hour.

Start frying, two to three pieces at a time, do not crowd the chicken. It would be even better to do it one piece at a time so the oil maintains the 300˚ temperature, but that is time consuming. Use a candy thermometer to maintain the temperature as close to 300˚ as possible. When the chicken is golden brown (about 12 minutes for legs and thighs, 7 minutes for ½ breasts) use an instant read thermometer to check doneness. It should read 160 ˚. Remove and place on a sheet pan in a warming oven no warmer than 120 degrees.

 

Serve while warm.

Aug9

Grilled Corn and Lobster Chowder

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It is the peak of summer. Time for lobster and corn on the cob. While both are abundant, I decided to make a Chowder on a rainy summer day. It is not hard at all. I used lobster tails that I found on sale and some claws I had frozen for this, but usually I use live lobsters. I always save the shells for stock. This makes enough for 6 servings and reheats well.

Ingredients: 

  • 2 (1 1/2-pound) cooked lobsters, cracked and split (reserve shells) Boil in Spice and Tea Exchange Crab and Shrimp Boil
  • 4 ears corn

For the stock:

  • 6 tablespoons (3/4 stick) unsalted butter
  • 2  yellow onions finely chopped
  • 1/2 cup sherry
  • 1 teaspoon sweet smoked paprika
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 cup dry vermouth

For the chowder:

Method:

  • Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate.
  • Reserve the shells and all the juices that collect.
  • Grill the corn by removing the stocks and silk, spray lightly with olive oil. Grill on medium heat for 2 minutes on each side.
  • Allow the corn to cool, then cut the corn kernels from the cobs and set aside, reserving the cobs for stock. I use a great corn cutter made by OXO. It really works well. There are not a lot of gadgets that impress me, but this one does.

For the stock:

  • Melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs.
  • Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally.
  • Add the sherry and paprika and cook for 1 minute.
  • Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes.

For the chowder:

  • In another stockpot place the shallots, celery and butter or olive oil. Stir until slightly translucent.
  • Add the potatoes, corn kernels, salt, and pepper to the same pot and saute for 5 minutes.
  • Add the flour and stir in and add a ladle full of the stock.
  • Remove the largest pieces of lobster shell and the corn cobs with tongs and discard.
  • Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn.
  • Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives,  and the sherry and season to taste. Heat gently and serve hot.

Aug5

Squash Blossoms

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Squash or pumpkin blossoms offer up multiple opportunities. While in cooking school in Mexico, we used them as a filling ingredient for quesedillas, empanadas and tacos. They were also tossed in salads and soups for color and nutrition. Of course they are also lovely when filled and fried or baked. Squash blossoms are a unique ingredient. Unless you have a big patch of squash or pumpkins, you are at the whim of the farmer who brings these highly perishable ingredient to market. At the Charleston Farmer’s Market yesterday, I spied a little box of the blooms and grabbed it. My mind was swimming with filling ideas as we drove home. I decided on some queso fresco that I bought at a small Hispanic market on John’s Island with herbs and peppers & a little mascarpone for smoothness.

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The recipe:

Ingredients

10-12 squash blossoms

1/2 cup queso fresco ( you can also use a creamy feta) allow it to warm up to room temperature

1 jalapeno or hotter pepper if you want more spice cut into small pieces

3 tablespoons mascarpone or cream cheese

a hand full of grated jack cheese

1 Tablespoon TSTE Vik’s Garlic Fix

1 Tablespoon of TSTE Aleppo chile

6 sprigs of cilantro

salt and pepper to taste

For batter:

1 1/2 cups flour

1 can or bottle of beer

salt and pepper

Method

About 2 hours before you plan to serve, mix the beer and flour together with salt and pepper. Cover and leave on the counter.

Clean blossoms by brushing off any soil, do not run under water. Pull out the stamen.

For filling:

Place the cheeses, cilantro, Vik’s Garlic Fix, aleppo pepper, jalapeno and salt and pepper in the small bowl of a food processor. This can also be done by hand, but if you are doing it that way, you will need to finely chop the pepper and cilantro.

Pulse until the filling is smooth. Using a spatula, fill a small zip lock bag. Push all of the filling down so that there is no air in the bag. Just before filling cut a small piece of the corner off and pipe the filling into the blossom, carefully wrapping the petals around the filling. Leave the top 1/2 inch unfilled and twist to enclose the filling. Refrigerate.

In a large pot or fryer heat peanut or canola oil (at least 3 inches) to 375 degrees.

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Put a few stuffed blossoms into the batter and then place carefully into the hot oil. After about a minute of frying, turn the blossoms and allow them to fry till golden. Remove with a spider and drain. Serve immediately.

ImageYou can find another post of mine about squash blossoms made with sourdough batter here on my Hawaii blog.

Jul19

Grits in a Rice Cooker: perfection

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We arrived in Charleston to our new home a little over a week ago, though most of my household goods are still en route. I shipped a few things ahead so we would have some basic items. One of those things was my rice cooker. I wanted to make some grits and though that maybe I could do it in the rice cooker. I did it and it was so easy. No stirring and they stayed warm and ready to eat with the warming function on the rice cooker. Here is the way to do it. I of course recommend stone ground grits from the Low Country, or at the very least from the south. The grits I used were purchased at the Charleston Farmer’s Market from Steve Dowdney at The Colonial Charleston Kitchen. This recipe serves four but could easily be doubled and I am sure it would work equally well with polenta.

Ingredients:

1/2 cup stone ground grits
2 cups milk
1/2 cup water
1/2 stick of butter
1/2 teaspoon salt
1/2 teaspoon course ground black pepper

Method:

Place all ingredients in rice cooker on porridge setting and forget about it till you are ready for dinner.

 

Apr19

Week Night Dinner: Chicken Piccata

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So easy, so delicious and made with just a few simple ingredients. I served it with pasta as the extra sauce goes perfectly with it. We had a salad as a final course. I buy boneless breasts on sale and freeze. I  always have  lemons and capers on hand. and of course you can do this with veal or pork cutlets too.

INGREDIENTS

  • 2 large boneless, skinless chicken breast halves
  • 1 cup Parmesan cheese
  • 1/2 cup flour
  • 1 tsp granulated garlic
  • fresh cracked pepper ~ or Lemon Garlic Pepper
  • crushed red pepper to taste
  • 4 Tbsp olive oil
  • 6 Tbsp butter
  • 1/2 dry white wine or dry vermouth
  • 3 Tbsp lemon juice (I used Meyer)
  • 1/2 cup brined capers
  • 1/4 cup fresh chopped parsley

METHOD

  • Put the chicken breasts between two pieces of waxed paper and pound them with a meat hammer to about 1/4-inch thickness. Cut them up into pieces a little smaller than the palm of your hand.
  • Put the cheese and a bit of parsley into a mini processor and process till the cheese is about the size of couscous.
  • Mix together  flour, salt, peppers, and grated Parmesan.  Dredge the chicken in the flour mixture, until well coated. *Note some people like a thicker coating, if you do dredge in plain flour first, then in an egg wash and finally in the cheese and flour mixture. I like mine lightly breaded.
  •  Heat olive oil and butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to an oven proof pan. Place in a warming drawer or a 300 degree oven. Cook the remaining chicken pieces,  remove from pan. Keep warm in the oven while you prepare the sauce.
  • On medium/low heat. Add the wine & lemon juice to the pan and stir to deglaze and loosen. Add capers to the pan. Reduce the sauce by half.
  • Plate the chicken and serve with the sauce poured over the chicken. Garnish with remaining parsley. Use extra sauce on pasta and toss.
  • If you have left over breading, you can toast it on a silpat and use it as a topping for other things.