Comments (1) As I continue on my quest for the perfect fried chicken recipe I come across this one at Simply Recipes. It’s pretty damn good. I tweaked things around a bit, but not by much. I used parsley, sage, rosemary and thyme for the fresh herbs in the buttermilk marinade and I added paprika to the coating flour as well. and a tad more cayenne pepper.
Simply Recipes is a wonderful site and an excellent source for a variety of recipes. Enjoy!
Yankees suck!
And I mean GARLIC! Sometimes I just have to brag. This rules. Too easy. TOOOOO EASY! I whipped this up tonight before I packed for my trip. I always pack my bags way too late. This time I’m early. I usually pack them in a rush before the cab gets here. Hopefully, I’ll have it all done tonight. Have fun with this while I’m gone. Sayonucci!
Toss chicken in flour till each piece is coated well. Flash fry garlic in olive oil over high heat until it’s just turned brown (not burnt), remove. Use a wok or stir fry pan if you have one. In remaining olive oil fry chicken until cooked and a bit crispy. Add red pepper flakes, oyster sauce, wine, sesame vinegar, green onions, soy sauce, salt, pepper, water, and remaining garlic and simmer for 10 minutes, stirring often. Serve over a bed of steamed jasmine rice.
You can take this in a million different directions. Try another vegetable instead of green onions. Like carrots, celery or okra. Maybe baby corn. Try a combination of whatever you can think of. But make it something that will compliment the garlic and the tangy hint of vinegar. Next time I’ll sprinkle freshly chopped flat leaf parsley over the top just before serving. Yankees suck!
I love this. Simple, easy and delicious. As always you can multiply the ingredients. I only made it for a quick late night dinner with only two breasts. Try using several different dried herbs. Oregano works best for me. Combined with the lemon, it gives out an awesome tang!
Heat oven to 400°. Generously rub breasts all over with olive oil (hehe) and place skin side down on a plate. Thinly slice onion and spread across the bottom of a baking dish. Use one half a lemon and one half an onion for every two breasts you’re roasting. Squeeze juice from half of a lemon on the two breasts. Season with salt & pepper. Dust chicken with dried oregano leaves. Place breasts skin side up atop the bed of onions. Again, squeeze juice from the other half lemon on the two breasts. Season with salt & pepper. Dust chicken with dried oregano leaves again.
Roast for 25 minutes or so. Eyeball it. I keep it in toll the skin is toasted brown. Roasting time will vary depending on the thickness of the breasts. Pan fried asparagus and mushroom rice pilaf would be excellent compliments to this dish. For the asparagus, prepare much like the recipe here. Instead of roasting it in the oven, place in a hit skillet with a little bit of olive oil and fry over high heat for about five minutes or until it’s just about tender. Have fun! Yankees suck!
I was poking around the net the other day for some unique recipes (as I always do) and I came across Soul Fusion Kitchen. There are some very interesting posts and recipes on this site. The first thing that jumped out at me as the Huli Huli Chicken and Korean BBQ Short Ribs. This looked very easy and very delicious.
I don’t have much experience in making my own marinades, but seriously, how hard could this be? The site gives a great base Korean marinade for that could be used for just about any kind of meat. It suggests using the same marinade for chicken and short ribs and then grill them both together. Marinade them separately though. It also suggests a few variances of the marinade.
I’m never one to follow any recipe to the letter. As I was preparing the suggested base marinade as shown on the site, I naturally came up with my own added ingredients. I considered leaving out the the sesame seeds since I didn’t feel like toasting them. I eventually talked myself into toasting and adding them to the marinade. I put a few tablespoons of sesame seeds in a hot frying pan and shook them around till they browned up a bit. As soon as I placed them into the marinade I heard a quick sizzle and immediately picked up on the awesome aroma the hot seeds gave to the marinade. Good move on my part!
Base BBQ Marinade:
10 cloves fresh garlic, coarsely chopped
4-5 green onions sliced
2 teaspoons minced ginger
2 cups soy sauce
¼ cup rice vinegar
¼ cup brown sugar
2 teaspoons onion powder
1 teaspoons garlic powder
3 tablespoons toasted sesame seeds
1 tablespoon olive oil
What I added:
Few splashes Worcestershire sauce
1 tablespoon crushed red pepper flakes
½ teaspoon cayenne pepper
1 jalapeño pepper, minced
½ cup dry white wine (in addition to the vinegar)
¼ cup extra virgin olive oil (I used more)
Now, it’s butt-cold out here in New England. When you have 24° weather and your outdoor grill is completely iced over, cooking outside just isn’t in the cards. Luckily I have my handy-dandy old reliable Ronco Showtime Rotisserie! I seriously believe my Ronco Rotisserie is the best invention since bottled beer! It’s been a lifesaver. I use it for roasting beef, chicken, pork, vegetables … you name it. It sounds corny when they say “Set it and forget it!” They aren’t kidding though. Put your meat in, set the timer and walk away!
I placed the chicken parts in one of the wire baskets that came with the rotisserie. Set the timer for 40 minutes and went on to drink some beer and make some risotto and roasted asparagus.
The rotisserie has three settings besides the time: a roasting setting, a no-heat rotation setting and a pause to sear setting. After 35 minutes or so of roasting I set it on “pause to sear.†What this does is pause the rotation, while keeping the heating element running. I paused for about four minutes for each side of the chicken parts facing the heating element to get a good crust on the skin. After the searing I ran it in roasting mode for another five minutes and then in no-heat rotation to let the meat cool allow the juices settle in. This way is better than letting the meat sit outside the roaster.
The net-net of this experience was that the chicken was fabulous! It was a tad salty for my tastes. I’ll probably not put any Worcestershire sauce in it next time since that brings more salt to the already salty soy sauce. I’ll probably add another jalapeño pepper though. I’m, not one for super spicy foods, but fresh jalapeños bring great taste to foods without a lot of heat.
Thanks again to Soul Fusion Kitchen. I’m glad I found this recipe and I think everyone should try it. I hope you enjoy it as much as I did! Yankees suck!
I lived off 29th Ave & Clement Street in San Francisco for three or so years. On the stretch of Clement between 26th & 22nd Aves reside some of San Francisco’s best neighborhood restaurants. Ernesto’s was one of my favorites. Everything I ever ate there was outstanding. Baked stuffed clams and sautéed calamari are excellent appetizers. The seafood pasta is a delicious dish: linguine with shrimp, scallops, garlic and green onions served with a butter-lemon sauce. Veal Saltimbocca, grilled veal chops, pizza, grilled swordfish, fettuccine alfredo … I can go on and on. If you’re lucky, the smoked chicken risotto and/or the filet mignon marsala may be on the list of daily specials.
The know-all, be-all of dishes at Ernesto’s is the Chicken Ernesto. Lightly sautéed chicken breasts smothered with a lemon-butter-wine mushroom sauce served with either the daily vegetable or a side of pasta. I live near Boston now, but I never stop thinking about Ernesto’s and all the great restaurants on Clement Street.
I tried for four years to reverse engineer this recipe since they would never tell me how to make it. I even considered getting a part-time job as a bus boy just so I could learn how it was done. I dropped that idea pretty quick. Eventually I got the recipe close enough to brag about it. As it turns out, it’s a lot like making veal or chicken piccata, just without the capers.
½ cup all purpose flour
2 teaspoons salt
½ teaspoon freshly ground black pepper
4 boneless chicken breasts, about ¾ pound, pounded to a thickness of ½-inch
1½ tablespoons light olive oil
2 packages of white mushrooms, cleaned, stemmed and diced
5 tablespoons butter
1 cup dry white wine
½ cup chicken stock
1 garlic clove, chopped
1 lemon, juiced, or more to taste, (about 2 tablespoons)
1 tablespoon chopped flat leaf Italian parsley leaves
To pound the chicken thin, place one chicken breast in a large Zip-Lock bag, underskin/membrane side up and pound with the smooth side of a meat mallet. Don’t pound too hard because you can easily ruin the meat by breaking it all up.
In a shallow bowl or plate combine the flour, 1½ teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the pounded chicken in the seasoned flour mixture, shaking to remove any excess flour. That’s something I do differently. Ernesto’s doesn’t dredge the chicken in flour first. I like the taste and texture of a bit of crusted flour on sautéed chicken.
Heat the oil in a large sauté pan over medium-high heat until very hot but not smoking. Add 1½ tablespoons of the butter and, working quickly and in batches if necessary, cook the chicken until light golden brown on both sides, about 1 minute per side. Transfer to a warm plate and set aside. increase the heat to high and sprinkle about two tablespoons of the seasoned flour into the oil and whisk rapidly till it’s dissolved. Add the wine and bring to a boil. De-glaze the pan with the wine by scraping to remove any browned bits from the bottom of the pan.
When the wine has reduced by half, add the mushrooms, chicken stock, chopped garlic and lemon juice and cook for about five minutes, or until the sauce has thickened slightly. Whisk in the remaining ½ teaspoon of salt, remaining 3½ tablespoons of butter and the chopped parsley. When the butter has melted, return the chicken to the pan and cook until heated through and the sauce has thickened, about 1 minute. Serve immediately. Yankees suck!
I was asked by a lady friend if I had a good, light recipe for some sort of chicken-broccoli-ziti dish. One without a cream sauce. I promptly replied, “No, but for you and only you, I’ll go into the lab (my kitchen) and invent one!” Here’s what happened …
Over a week’s time I consulted several cooking web sites, perused through many cookbooks and didn’t really find something that would suit her fancy, or even more important, mine! So, I created one of my own. I used rotini pasta instead of ziti. When I cook, it’s all about what I want. Of course, you can use whatever type of pasta you like best. I only made it once and it turned out pretty damn good. Give it a look.
1 pound boneless, skinless chicken breasts, diced
1 pound rotini pasta
1 stick salted butter
1 cup white wine
1½ cup chicken broth
½ cup extra-virgin olive oil
2 broccoli crowns (a little less than 2 pounds)
Juice of one lemon
6 cloves garlic, finely chopped
2 heaping tablespoons all-purpose flour
Freshly grated Pecorino Romano cheese
Salt & freshly ground black pepper
Melt butter in a heavy sauté pan. Add oil and garlic and simmer on very low heat for 10 minutes. Add wine and 2 cups of the chicken broth and bring to a boil then reduce heat to medium-low and simmer for 10 minutes. Cut chicken into small bite size pieces and add to the sauté pan and cook for 8 minutes, stirring occasionally. Chicken cooks fast when it’s cut into small pieces. Season with salt & pepper. Add the lemon juice (no seeds please).
Chop broccoli into small bite size pieces and steam a large pot with a steamer basket for 3-5 minutes. Boil rotini separately to your own liking (al dente for me). In a mixing bowl whisk together the other ½ cup of chicken broth with the flour until the flour is completely dissolved. Turn the heat to high and add the flour mixture to the sauté pan, mix well. Let it boil for a minute or so while you’re stirring. This will thicken the sauce a bit. Once it’s thickened, add steamed broccoli to the sauté pan, toss well and let sit covered over low heat for 5 minutes. Add rotini to the sauté pan and sprinkle broccoli with Romano cheese. Serve with a smile!
I love sautéeing just about anything. This Italian variation of sautéed chicken it fairly simple considering all the ingredients it includes.
4 Chicken breasts halves, on the bone and fat trimmed
6 Tablespoons butter, melted
¼ cup all-purpose flour
2 tablespoons extra-virgin olive oil
1 oz salt pork, diced
1 medium onion, peeled and sliced
1 bay leaf, crumbled
2 cloves of garlic, minced
¼ cup red wine
1 Tablespoon dried oregano
Salt & freshly ground black pepper
Place flour in a large dish and sprinkle in some salt & pepper and mix with a fork. Brush chicken breasts with butter and dredge the seasoned flour, shaking of any excess. Combine the remaining butter, olive oil and salt pork in a hot sauté pan. Add onions, bay leaf and garlic and sauté slowly for five minutes. Add chicken and cook over medium heat for 20 minutes. Add wine and more salt & pepper if desired. Cover and cook for 10 minutes longer or until done. Serve immediately and spoon sauce from the pan over the top.
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