Warning: include(referral/rkrt_tracker.php): failed to open stream: No such file or directory in /home/admin/domains/chrismyden.com/public_html/070522.php on line 22

Warning: include(): Failed opening 'referral/rkrt_tracker.php' for inclusion (include_path='/usr/local/lib/php') in /home/admin/domains/chrismyden.com/public_html/070522.php on line 22


I say if it's going to be done, let's do it. Let's not put it in the hands of fate. Let's not put it in the hands of someone who doesn't know me. I know me best. Then take a breath and go ahead. - Anita Baker

28.05.17 1451 [PST]
Home

Articles
   EAC & MP3s
   UberNet
   Recipes
   Life of Myden
   Ramblings
   Technology

Best MP3 Guide

Gallery

Good Movies

Links

Contact


--
--

  
Home >> Articles >> Recipes

Chicken Vesuvio

Yields: Enough for 2 people

This one isn't as simple a recipe as I normally like, but it's one my favorites. After eating it at a restaurant in Florida I asked for the recipe, and was surprised when they shared it with me.

8 tablespoons (1 stick) unsalted butter
2 teaspoons capers
2.5 teaspoons chopped garlic
2 teaspoons lemon juice
1/2 teaspoon rosemary
1/2 teaspoon oregano
1/2 teaspoon chopped parsley
1/2 teaspoon each of salt and pepper
1/2 teaspoon Tabasco
8 ounces of chicken breast, skinned and cut into strips

4 ounces of demi-glace, also known as Beef Glace de Viande. (this is the hard part. To make your own demi-glace is a lot of work, and it's expensive in gourmet shops. Alternatively you can buy cheap packets of fake, instant demi-glace in the supermarket, but obviously the taste suffers). Here is another recipe, and another.

2 ounces white wine
1 ounce lemon juice (separate from the lemon juice above)
2 egg yolks
8 ounces perciatelli pasta (very thick noodles, try your Italian supermarket), cooked and drained
4 Italian plum tomatoes, heated and kept warm
Chopped parsley (for garnish)
10 to 12 snow pea pods, blanched (for garnish) 1/4 cup of grated Romano cheese

In a large saute pan, melt 4 tablespoons of the butter. Add capers, 1/2 teaspoon of the chopped garlic, 2 teaspoons of the lemon juice, rosemary, oregano, parsley, salt, pepper, and Tabasco; Stir to make Vesuvio butter.

Start making your al dente perciatelli pasta!

Add chicken strips to pan and saute over medium heat until browned on both sides. Add remaining 2 teaspoons of chopped garlic, demi-glace, wine, and the 1 ounce of lemon juice. Let mixture cook until reduced in volume by one-third. Whisk in remaining 4 tablespoons of butter. Remove pan from heat; stir in egg yolks and continue stirring until sauce thickens. Add hot pasta and plum tomatoes. Turn pasta out onto a serving platter. Garnish with parsley, snow peas, and red pepper. Top with Romano cheese.




  

--