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Current Food "Sketches"
Friday, July 22 2005
Honey Basil Chicken
with
Caper Potato Salad and Barley, Fruit Medley
Caper Potato Salad;
- Turned Potato
- Red or Golden
- Capers (whole)
- Toasted Mustard Seed
- Chopped Onion
- Chopped Tomato Concasse
- Olive Oil
- White Wine Vinegar
- Pancetta
- Diced and Rendered Crispy (reserve the fat)
- Picked Thyme
- Salt and Fresh Ground Black Pepper
Pan Fried Chicken;
- Skin on Boneless Breast, Bone in Leg and Thigh brined in Honey, Basil infused White
Vinegar
- Brine;
- Honey
- White Wine Vinegar blended with fresh Basil, stored for at least twenty four
hours
- Mix the Honey and infused vinegar, brine for at least eight hours
- Simple AP dredge (salt and pepper)
After the Potato Salad and Barley Fruit Salad are ready, and you are ready to dish up...
remove the chicken from the brine and drain.... then dredge lightly and fry in a
combination of olive oil and pancetta fat..... crisp the skin on all sides and finish in
the oven while you plate the other goodies.
Sun Dried Tomato Ailoi;
- Sun Dried Tomato (reconstituted in white wine)
- Drained and chopped in a food processor
- Eggs
- Olive Oil
- Fresh Garlic
- Lemon Juice and Zest
- Touch of Cayenne Pepper
- Touch of Dijon
- Salt and Pepper
Drain the Sun Dried Tomato's and process in the queez or robo, add the other ingredients as
you would a regular Aioli.... season with the cayenne, salt and pepper. Store cold for
service.... then dollop on the bird, plate or even in a ramekin.
Barley Fruit Salad with Honey Lemon Vinaigrette;
- Barley
- Cooked in Beer, Lemon Juice, Water
- Bouquet Garni;
- Parsley
- Lemon Zest
- Whole Cinnamon
- Black and White Pepper Corns
- Chopped Onion (this can be in with the Barley alternatively)
- Chopped Parsley
- Lemon and Orange Zest
- Chopped Shallot
- Rough Cut Cherries
- Rough Cut Peach
- Rough Cut Plum
- Rough Cut Apple
- Rough Cut Orange Supremes
- Salt and Pepper
- Honey Lemon Vinaigrette
- Honey
- White Wine Vinegar
- Lemon Juice
- Lemon Zest
- Shallot
- Olive Oil
- Fresh Thyme
Cook the Barley, strain and cool..... toss per with the other ingredients and dress with
the vinaigrette. This would even be nice with a little mixed greens (mesclun) to augment
it.
When the chicken is done... plate it up and grub!
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