I'm still in New York and unable to post any new material, so here's a rerun of one of my favorite summer chicken recipes. It's perfect for the grill, or can be baked in the oven. What follows is the original post which aired on August 4, 2008...
Yogurt has been used as a marinade since it was first invented, over 4,000 years ago, in Turkey, Central Europe, or the Balkans, depending on who you ask. The important thing is that any cooking technique or recipe that survives that long is probably pretty damn good. This video recipe for a simple, but super succulent, grilled lemon and yogurt chicken is just that.
There is something special about what yogurt does to chicken waiting for its smoky, sizzling time over the charcoal. It imparts a tangy flavor that lifts all the other flavorings. It tenderizes slightly, without turning the meat into mush. It grills to a caramelized dark brown without tasting burnt. And, there are not many fat-free ingredients that will have people begging for your "secret" recipe.
In the video I use a large cut-up chicken, which I encourage you to do yourself. In case you missed it, here is the link to the "how to cut up a chicken with scissors" video clip. The only thing I did different for this recipe was use a large sharp knife to cut the breasts in half - and also separated the thigh and the drumstick.
This is one of those grilled chicken recipes that is just as delicious served cold, in a salad, or gnawed right off the bone at a picnic. Enjoy!
Ingredients: 1 big chicken 1/2 cup plain Greek yogurt 1/2 lemon, juiced 1 tbsp olive oil 4 cloves garlic 1 tbsp paprika 1 tsp Herbs from Provence (or any dried Italian, or Greek herb blend - rosemary, thyme, oregano, etc.) 1 tsp salt 1 tsp fresh ground black pepper For the Sauce: 1/2 cup yogurt 1 tbsp lemon juice 1 tsp harissa or other hot sauce salt and fresh ground black pepper to taste (optional)
Time is short and the work list is long as we get ready to head up to Sonoma for the Dry Creek Passport event (you can read more about it in last year's post), but I squeezed out enough time to finish this lamb meatball video recipe.
It tasted great, but I put in way too much breadcrumb, and as you'll see the results were extremely bouncy balls. The ingredient amounts below are the new and improved quantities in case you want to try these.
Speaking of being busy, I'll apologize in advance for blowing off your emails and/or comments until this event is over on Monday. I'll try to keep up, but if you are ignored, try again next week when things return to normal. Enjoy!
Ingredients: 1 1/4 pound ground lamb 1/2 cup breadcrumbs 1/2 cup milk 1 egg, beaten 1 tbsp chopped rosemary 3 cloves minced garlic 1 tsp dried oregano 2 tbsp olive oil pinch of cayenne 1/4 tsp cinnamon 1 tbsp cumin 1/2 tsp black pepper 1 1/2 tsp salt 1 tbsp tomato paste 2 tbsp chopped mint 3 cups tomato sauce 1 cup chicken stock red pepper flakes
I had a request recently from the Greek food guide on About.com, Nancy, for a video recipe for a dish called "Rolo me Abelophylla," which is a meat, rice and cheese loaf in grape leaves. I decided to do a vegetarian version using lentils since I've always enjoyed cold rice and lentil salads, and thought this combo would be perfect with the grape leaves. It was.
When you add the tangy feta, and consider the very holiday-ish design, this would be a fantastic item to bring to that Holiday party. Imagine the look on everyone's face when you walk in carrying this! Suddenly their cheese ball doesn't look so hot.
If you decide to attempt this fairly easy ring of rice, you can find jarred grape leaves in any Greek market, or high-end store. Nancy suggests using the dried leaves if you can find them - these are boiled to soften and are larger and easier to use. But, the brand you see in the video in the larger jars worked fine. Enjoy!
* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!
As you know I'm big on cooking fresh, local food whenever possible. But, there are times when you have to make exceptions, and these lamb chops are a great example. While browsing the local market I saw a sale on Australian lamb chops. They were perfectly trimmed, exactly the same thickness, and neatly packaged in one-pound containers. These lamb chops are basically the same cut as a beef T-bone steak, with a strip loin on one side, and a tenderloin on the other. In this chef's opinion, they are the ultimate cut for grilled lamb.
I decided on a mish-mash of Mediterranean herbs and spices, with the secret ingredient being a small dash of cinnamon. There is something about cinnamon that really pairs perfectly with grilled lamb. I also love mint jelly on grilled lamb, but I have a reputation to worry about, so instead of the green stuff in the glass jar, I made a quick, homemade version that you will love. This was the best tasting lamb I've had in a long time, and while it wasn't local, it was damn good. Enjoy!
Ingredients:
2 lbs lamb loin chops 3 clove minced garlic 2 tbsp olive oil 1/2 tsp black pepper 1/2 tsp ground coriander 1 tbsp cumin pinch of cayenne 1/4 tsp cinnamon 1 tsp dried mixed herbs - Italian, Greek, or French blend salt as needed
Sauce: 1/4 cup orange marmalade pinch of hot chili flakes 1/2 tbsp rice vinegar 1 tbsp chopped mint
When I filmed this video recipe for a pumpkin seed flatbread, I thought I had just found a delicious and relatively healthy way for my viewers to enjoy raw pumpkin seeds. I had heard they were a very nutritious snack, and wanted to try them, instead of pinenuts, on various recipes. Little did I know, I was really inventing an alternative medicine treatment.
That's right, as I researched the health benefits of these pretty green seeds, I discovered that not only did they have lots of nutritional benefits, but also contained large amounts of tryptophan, yes, that tryptophan, the "turkey valium" that you read about every year. While that nap you take after the thanksgiving meal is probably more from the massive amount of starchy food, than the tryptophan, there is a definite sleep/relaxation connection, as it aids in the brain's production of serotonin.
"A new study released in the Canadian Journal of Physiology and Pharmacology suggests that a Functional Food made primarily of pumpkin seeds could be an efficacious treatment for anxiety disorders… The study, entitled “Protein-Source as an Efficacious Treatment for Social Anxiety Disorder”, describes that gourd seeds contain the highest concentration of tryptophan, the same amino acid found in milk and turkey, but at much higher levels. "
"One single gram of pumpkin seed protein contains as much tryptophan as a full glass of milk. In this study, subjects suffering from Social Anxiety Disorder were significantly less anxious when asked to speak in front of others one hour after eating the Functional Food rich in tryptophan in comparison to placebo. This finding demonstrates that tryptophan does more than induce sleep. In high light conditions, it is quickly converted to serotonin, which significantly reduces daytime anxiety levels."
So, if you're all tense about that big presentation, forget popping pills - go with a few slices of this flatbread recipe! I also believe it treats hunger as well. Enjoy!
Ingredients: cornmeal prepared pizza dough (enough for 1 large thin pizza) 1 large onion 2 tbsp olive oil salt to taste black pepper 1/2 cup raw pumpkin seeds, or as much as you like 4 oz Greek feta 1/3 cup Parmesan
This video recipe for a vegetable couscous shows you a wonderfully simple method for enjoying all those delicious seasonal veggies that can be found at your local farmer's market. The irony here is that this video was shot quite a while ago, and features such ubiquitous supermarket produce as "so-not-local" green zucchini and bell peppers.
This recipe was filmed for About.com last year, and is just now going live. Unfortunately, at the time a trip to farmer's market wasn't possible, and so a two-block walk to the local megamart had to do. That's not to say that this dish wasn't good, it was very good. It's just when I watch it now I'm imagining how awesome it could have been with some "real" vegetables (you know, like the ones grown in dirt, instead of hydroponic foam!). Enjoy! Click here for ingredients and transcript
This video recipe premiered a long time ago, and I'm not sure how many of you newer viewers have seen it, so I thought it would make a great rerun. I'm working on the homemade cheese video, which should be up soon. In the meantime, enjoy this great recipe.
Orzo (also known as melon seed pasta) is one of my favorite choices for pasta salad. I really like the shape and texture, and it makes for a very interesting cold sidedish. Here, I had the idea of using it for a hot dish in the same way one would use an Arborio rice to make risotto. Instead of boiling the orzo in salted water and draining, I thought it would be interesting to cook it the same way risotto is cooked, by adding small additions of flavorful stock until it’s tender (or al dente if you prefer). I made that flavorful stock by braising chicken and sausage, as you’ll see.
This dish is really all over the place; most of the ingredients are kind of Spanish/Portuguese, there are techniques from India and Italy involved, and just to make things even stranger, I use a chili pepper usually found only in Mexican cuisine. But, none of that matters, this dish tastes great and is pretty easy to make. The other good thing is, whoever you serve this to probably hasn’t had it before, so no matter how it comes out you can always say, “yeah, that’s how it’s suppose to be!”
I’ve had many requests for a risotto demo. The reason I haven’t done one is because who wants to watch someone stand at a stove and stir a pot of rice? Well, I tried to edit this to make it somewhat bearable, but the basic technique is the same; slowly adding stock and stirring until its almost absorbed and then adding more. This is a dish that will be great the first time you make it, and REALLY great the second time you make it, as you get the technique down. My orzo took about 15-20 minutes to absorb enough stock to become tender – but that’s just a very rough guide since there are so many factors; the heat, size of your orzo, shape of pot, etc. Be brave and enjoy yourself…you're cooking!
By the way, I didn’t mention it in the clip, but I removed the skin and bones from the chicken thighs once they were cool enough to handle, before I added them back into the final dish. Also, this is one of the VERY rare dishes I didn’t add garlic to. The sausage I used had a lot of garlic in it so I didn’t think it was needed. Enjoy.
Ingredients: 1/2 pound orzo pasta 6 chicken thighs (seasoned with 1 tsp salt and 1 tsp black pepper) 1 lb. Linguisa sausage (or any spicy sausage) 1 quart chicken stock 1 red bell pepper 1 green Pasilla or bell pepper 1/2 yellow onion 1 tbl paprika 1 tbl cumin 1 tbl Herb de Provence 1 tsp salt 1 bay leaf fresh parsley
Once in a while, even though I know it would make a great video, I just can't bring myself to film a meal. Making a video can turn the most enjoyable recipe into a tiring tangle of timers, wires, and angles. I'm forced to use a part of the brain that's in charge of "getting the shot," and artistic expression be damned.
Last night was one of those meals. It was truly delicious, and while I didn't film it, guilt forced me to at least photo it, in hopes of inspiring you next time you're trying to decide what to throw on the grill.
Lamb loins were marinated in garlic, fennel seed, and rosemary. A few hours later, they were grilled over charcoal, to a perfectly rosy medium-rare. Finger-sized carrots were roasted tender in a slow oven with a few drips of olive oil, salt, pepper, and a pinch of brown sugar. Split pita bread was filled with fresh mozzarella, and a squeeze of harissa (a spicy North African tomato/chili sauce). These "hot pockets" were grilled over the coals, while the lamb was resting. The slightly crisp, and smoky exterior was a perfect envelope for the warm, gooey cheese. The cold sauce was a simple plain Greek yogurt, spiked with more harissa, lemon, and fresh mint. Enjoy!
This fava bean video recipe was originally published last year, but since I've been seeing beautiful fava beans at farmer's market I thought it was a perfect time for a rerun.
It’s a shame when people don’t get to experience some great culinary pleasure simply because they don’t know how to work with the product. Fava beans, also called Broad Beans, or Horse Beans, is a good example of that.
These beans are a favorite of Chefs worldwide because of their beautiful color and unique flavor. Unfortunately, for the average grocery store, or vegetable stand shopper, they are just those big, ugly, green pods that get passed over for the more familiar green string beans. I hope after watching this demo that you will run out and buy a big pile of these wonderful beans and begin to enjoy them, as they deserve to be. If you don’t find them at the grocery store, check the local farmer’s market.
Yes, as you’ll see, there is a little bit of work involved in preparing these beans for whatever recipe you are planning to use them in, but when you consider how delicious they are, it’s definitely worth the effort. I compared them in the original title to Russian Dolls since the part of the bean you eat is actually a seed that is encased in a think skin, which is encased in a large green pod.
Once liberated, these Fava beans are an incredible addition to so many dishes. They can be eaten plain, added to pastas, risottos, soups, or on salads. I have a delicious video recipe for a fava bean salad, pictured above, that you can check out by clicking on the link. Enjoy!
Note: In the video I say "MTV," but really meant "VH1." Sorry, Flav.
One of the cardinal sins of menu planning is putting two starches together on a plate. There are a few exceptions, like Thanksgiving stuffing and mashed potatoes, or potato and macaroni salad at the company picnic, but it's just not something that's usually done.
There have been stories of crazed chefs (redundant?) that have refused a customer's request for a side of rice because they had ordered pasta. That's why I've posted the extra bonus clip below. It's from the must-see movie Big Night. I've posted it here a long time ago, but I never get tired of it, and it's fitting for today's recipe.
Today's video recipe is a potato pizza with pesto, red onions, feta and much, much more. While it may sound odd on paper (or screen), it's quite delicious, and makes a good case for exceptions to the no starch-with-starch rule. Besides, it was a request from my mother-in-law, so what could I say? Enjoy!
Ingredients in order of appearance: cornmeal on pan stretch pizza dough to cover pesto sauce to cover 4 roasted gold potatoes, sliced salt and fresh ground black pepper to taste parmesan to cover 6 oz fontina cheese 1/2 sliced red onion more pesto dripped on top 4 oz feta cheese crumbled on top
Can you imagine someone not familiar with a certain nursery rhyme, trying to figure out this post's title? This video recipe for a Shawarma-Style Lamb Pita was made especially with home cooks in mind. Real Shawarma (which means "turn"), is barbecued slowly on a large rotisserie, and the meat is shaved off as it cooks. This version uses the slightly more common frying pan.
Another compromise is the pita bread we stuff the spiced lamb into. The real deal is rolled up in flatbread. If you look hard enough, you can find soft, fresh flatbread at the higher-end grocery stores (tip: look for parking lots with lots of imports). But, the pita bread works fine, and is very easy to find.
I also show you how to make a simple tahini dressing in the clip, which is a very nice thing to have around. It's exotic, nutty goodness makes it a great "secret" ingredient for salad dressings, as well as a quick condiment for other grilled meats. So, next time you're craving something easy, exotic, and completely un-authentic, give these Shawarma-style lamb pitas a try. Enjoy! Click here for ingredients and transcript
I'm still working on the redesign, but I got tired of looking at that stupid jackhammering Chef clipart, so I took a break to post this photo of a very sexy, and young, spring chicken (is that redundant?).
Also known as "game hen," this tender and sweet bird was marinated in blood orange juice, garlic, chili sauce and rosemary. It was then grilled over hickory to this gorgeous finish.
Forks and knifes were quickly replaced by fingers, and the fabulous birds were torn limb from limb. God they were good. I promise to film this one next time! Okay, back to the lab.
This video recipe was produced for About.com's Greek foods site. During the voice-over I went to check the site for a phonetic spelling of spetzofai, so I could pronounce it correctly. My mouth really wanted to say "sped-ZO-fa-ee," and I was having trouble forcing it to put the accent on the "FA." I was getting very frustrated, and may have pulled a muscle in my tongue from the repeated attempts. I emailed Nancy Gaifyllia, About's guide to Greek Cooking, and asked her to help me. She gave me some great instruction, and thanks to her I think I got it pretty close. At least she said so. Thanks Nancy! All accent-related dysfunction aside, this Greek sausage and pepper recipe is so easy to make, and very delicious. What I love about this recipe is that it can be served with so many things. It's great with eggs, perfect with potatoes, nice with rice, over some pasta, or served plain, as is.
There are many ways to balance this dish for your tastes. You can do hot sausage and sweet peppers; mild sausage with hot peppers, and so forth. I used an Italian pork sausage, but a spicy lamb sausage would be equally delicious (pronounced "de-lish-US"). Enjoy!Click here for the transcript and ingredients.
Fried Halloumi, native to Cyprus, may be the only food where the word "squeaky" comes up when people are describing this unique cheese. Halloumi is traditionally made from goat and sheep's milk, and is similar to a mozzarella, but denser, saltier, and…squeakier. Let me explain.
What makes Halloumi unusual is it's very high melting point. Because of how the curd is heated, then brined and pressed, the cheese can be fried without melting. This makes for a very cool appetizer or meze, as they would call it in Cyprus. This video recipe I did for About.com shows my favorite way of preparing Halloumi. I think it's best when seared in a very hot pan, nice and brown, and then drizzled with a balsamic vinaigrette.
Oh, and about this "squeakiness;" when you bite into the warm, fried cheese, it makes a slight squeak against your teeth. I find the sound and sensation oddly addictive. But, that's just part of the fun - the firm texture, and salty flavor, work great with the sweet balsamic vinegar and cherry tomatoes. Before you send me the "but, where do I find Halloumi cheese?" comments and emails, I'll tell you it's quite common in any high-end chain grocery store that has a cheese department (which they all do). So get some Halloumi, and get your squeak on. Enjoy! Click here for the transcript and ingredients.
I've had a few requests for an artichoke demo, so I thought I would show you one of my favorite ways to cook them. This is a variation of an old recipe my Uncle Bill showed me years ago. He uses dried herbs in his, but I had an oregano plant that needed a serious pruning and so I went with the fresh stuff. This method is sort of a cross between the two most popular ways to do artichokes; steaming or boiling, which is why I called it braised. As you'll see, I basically simmer the artichoke in a small amount of liquid so they are actually more like steamed artichokes than boiled ones (which can dilute the flavor somewhat).
As far as official culinary terminology goes, the liquid I'm using is referred to as a "Court Bouillon." This is simply a flavorful cooking liquid made of water, salt, and some type of acid (usually vinegar or wine). It is traditionally used to poach shellfish and other seafood, but works great for artichokes.
The video recipe is very straight forward, so no need for any long-winded post today. Not to mention it's Friday! I enjoyed my artichokes with a simple squeeze of lemon, but below you will see links to several video recipes I've already posted that would work great as a dip for this. Enjoy!
Ingredients: 2 large globe artichokes 2 cloves fresh garlic 3 cups water 1/2 cup white vinegar 1 bunch fresh oregano, or 2 tbl dried (or any other herb combo you like) 1 tbl salt black pepper to taste
This delicious and easy chicken recipe is great example of how a few simple ingredients can come together to create an incredibly complex and flavorful dish. Even though there are not a lot of different ingredients, the ones we are using give us a wide range of textures and tastes. The succulent braised chicken thighs, falling off the bone, scented with fresh lemon and thyme; the creamy artichoke hearts and butter beans (our surprise secret ingredient); the sweet and sour cherry peppers, with their slight heat; all swimming in a rich and nutritious broth. Are you getting hungry yet? And, no, you can’t use breasts, so don’t ask. If you're one of these people that doesn’t like “dark meat,” please give this recipe a try and you will surely be converted. Come over to the dark side, it sure is delicious over here!
A couple of things I mention in the video recipe that I wanted to expand on here. I like to buy the whole canned artichoke hearts verses the quartered pieces. I find them to have a better texture and sometimes the quartered hearts are over-marinated in the brine they are packed in. Also, spend the extra dollar and get the better imported brand, it will be worth it. I’ve used the Peppadew cherry peppers in a similar dish, my Spicy Mediterranean Chicken with Sausage Stuffed Cherry Peppers, so if you want more info you can check out that post and clip. If you can’t find that exact pepper don’t worry, any jarred or fresh cherry pepper will work. You can even use sweet red bell peppers if you prefer.
Even though I didn’t serve it that way in this clip, this recipe is amazing on top of some pasta or rice. But, my favorite accompaniment would be a slice of crusty Italian bread to dip into the fragrant broth. No matter how you decide to serve it you are in for a treat. Enjoy!
Ingredients: 4 Chicken Leg Sections (thigh and drumstick, bone in) 10 canned whole artichoke hearts, cut in half 2 cups cherry peppers 1 or 2 lemons, juiced (about 1/3 to 1/2 cup juice) 1 yellow onion 4 cloves garlic 8 sprigs of thyme 1 tsp salt 1 tsp pepper 1/2 tsp hot pepper flakes 1 tbl olive oil 1 quart chicken stock or broth * Braise for 1 hour at 375 F * Adjust for salt and pepper before serving
For those of you that aren’t hip (like me…I don’t have an iPod which automatically makes me not hip), a “mash-up” usually refers to a DJ taking two different songs and mixing and “mashing” them together to produce a new musical creation. My personal favorite, the Jay Z/Linkin Park mash-up MTV did a few years ago. If you haven’t heard any of that, and you’re under 60 years old (Hi, Mom), then check it out, it’s great stuff. Big Pimpin for real. Anyway, in that same spirit of combining two great things to make a new even greater thing, I present today’s video recipe clip.
I love classic Greek “Moussaka.” Layers of lamb and eggplant, exotically spiced and topped with a rich, almost custard-like sauce. I also love a good Shepherd’s Pie, what’s not to like about a pie made out of ground meat and mashed potatoes? So, I thought I would try a Shepherd’s Pie using the flavor components of the Greek “Moussaka.” Did it work? Damn right! It was really good, and next to a green salad, made for a very satisfying supper on a foggy San Francisco night.
A few suggestions before you watch the clip. The potato topping I do is relatively bland since I was topping a very highly seasoned meat base. You should use my spice amounts below as a rough guide, and add the cumin, cinnamon and hot pepper in increments until you have something that tastes right to you. The lamb and eggplant mixture is NOT subtlety spiced in this dish, and the ingredient amounts reflect that fact. This dish should explode with exotic and aromatic flavor. To me that’s what makes the “crispy and browned on the top, but moist and tender underneath” potato topping such a great contrast. And don’t forget the fresh mint. As you hear me say in the clip, I used chocolate mint, which you can find at the better garden centers (or order the seeds online – it’s an amazing herb), but plain supper market mint will work beautifully. Enjoy!
Ingredients: 2 lbs ground lamb 2 eggplant 1/3 cup tomato paste 1/2 onion 4 cloves garlic 3 russet potatoes 1/2 cup milk 1/2 grated parmesan cheese 1/2 stick butter salt to taste 1 egg fresh mint 2 tbl olive oil Spice Mix: 2 bay leaves 3 tbl ground cumin 1 tbl cinnamon 1 tsp cayenne 1 tbl black pepper 1 tbl salt (at least, taste and adjust) 2 tbl herb de provance (or Italian or Greek dried herb mix) 1 tbl paprika 1 tsp red pepper flakes *Baked at 400F for 20-25 minutes until golden brown
Well, the new microphone is hooked up and I think the sound is better. The intros and endings of these test clips still need a lot of work, and I just realized that I need to go out and pick up a digital camera for the still shots. Other than that, I think I’m starting to figure this new stuff out.
This has always been one of my favorite summer side-veggie dishes. Any summer squash you can cut in half will work. Anyone that has, or knows someone that has, a vegetable garden really needs to try this dish! I mean, what the hell are you going to do with all those squash? The completely irregular green starburst squash you see in this video were not the best choice to do a demo with since they are hard to slice in half evenly, but hey, if it works with these, it will work with any squash as I said.
The deep, rich flavor of the romesco mingling with the sweet blandness of the squash combined with the creamy tang of the warm goat cheese makes this dish a summer classic. Don’t serve too hot! This dish shines best served warm or at room temp. If you’ve never tried romesco, this is the dish to taste it in. It’s a medium-spicy, “pesto-like” sauce made from roasted red peppers, garlic, almonds, anchovy and other spices. We use it a lot in summer, as it is the perfect instant sauce for any grilled meat, fish or vegetables. One of these days I’ll show you how to make your own romesco, but for now you should be able find it at most high-end grocery stores. If you can’t find or make it, any flavorful sauce will work; salsa, roasted red pepper relish, olive tapenade, etc. Enjoy!
Ingredients: 3 small summer squash 6 tbl goat cheese 3 tbl romesco sauce 3 tbl olive oil 2 tbl plain bread crumbs salt and pepper to taste
Couscous is a tiny, granular type of wheat pasta, which is as delicious, as it is simple to prepare. It’s origins go back thousands of years and while usually considered a Moroccan dish, this is also a staple in Algeria, Tunisia and Libya. The amazing thing about couscous is how fast it “cooks,” and how versatile it is. This is one of those recipe clips that should give you lots of ideas regarding ways to vary it to create your own combinations. By the way, this is the “home” version, the real traditional method used to cook this dish uses a steamer called a “kiska,” sometimes called a “couscoussier” in French cuisine.
A few very important keys as you watch the clip: Make sure the “grains” of the couscous are coated with the olive oil, as this will keep it fluffy and separate. Also, as soon as you pour the hot stock over the couscous, wrap with foil IMMEDIATELY and TIGHTLY, and don’t touch it for 5 minutes! Most supermarket couscous will call for the basic 1 to 1 ratio of stock to dry couscous, but be sure to read the instructions.
Ingredients: 2 Cups Couscous 2 1/3 Cups Cold Water 1 Pound Raw Shrimp (With Shells) 1/2 Cup Diced Tomato 2 Green Zuchinni 1 Eggplant 1/2 Bunch Tarragon 1/2 Bunch Dill Pepper Salt Cayenne 1/3 Cup Olive Oil Lemon To Garnish
Well, I found another one! Yes, another very old clip from my original blog that hasn’t been posted here yet. This recipe is very similar in technique to the Chicken Marsala video recipe that was posted last month. Regarding that recipe, I received several emails from viewers who either couldn’t have, or didn’t want to, use the Marsala wine. This one is wine-free, and just as delicious. One quick note; I used a non-stick pan in the clip since I was using skinless chicken breasts. I always try to film these using the techniques and tools I think will be most successful for the home cook. If I had used a stainless steel skillet (as I would have in the restaurant setting), many people trying this at home, would have had problems with the skinless chicken sticking to the bottom of the pan. I won’t bore you with the details about why in this post, but for most of us a high-quality, non-stick pan would be the safest choice.
This simple dish combines a rich mushroom pan sauce, with moist chicken breasts scented with “Herbs De Provence.” Herbs De Provence is a mixture of dried herbs from the South of France, and usually includes Basil, Thyme, Savory, Rosemary, Tarragon, Lavender, Fennel, Marjoram and Chervil. You should be able to find it in the dried spice/herb section of any major grocery store. Be sure to look carefully before you buy it, it should be a nice fresh green color. If it’s brown and faded, it’s probably old and not flavorful. This herb mixture is a staple in my kitchen and should be found in any serious cook’s pantry. And yes, before you ask, of course you can make the same dish without the mushrooms. Enjoy.
Ingredients: 2 boneless, skinless chicken breasts 2 cups chicken stock/broth 2 cups sliced mushrooms 1 tbl herbs de Provence (so not optional) 2 cloves garlic black pepper and salt to taste 3 tbl olive oil 3 tbl unsalted butter flour fresh herbs to garnish (optional)
I'm still in New York and unable to post any new material, so here's a rerun of one of my favorite summer chicken recipes. It's perfect for the grill, or can be baked in the oven. What follows is the original post which aired on August 4, 2008...
ush. It grills to a caramelized dark brown without tasting burnt. And, there are not many fat-free ingredients that will have people begging for your "secret" recipe.
