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Ernie’s Italian Chophouse 3150 N. Federal Highway, Lighthouse Point
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954-781-0910 ErniesItalianChophouse. com CUISINE: Italian COST: Moderateexpensive HOURS: Dinner daily RESERVATIONS: Suggested
RECIPE CHICKEN SCARPARIELLO FOR TWO » 1-3lb. chicken » 2 large red peppers » 4 oz. Italian long hot peppers » 4-6 oz. Italian sausage » 6-8 oz. Agrodolce sauce
to maximize tenderness and enhance flavor, has a buttery marble and can be ordered rare plus or tar tar with an egg on top if that is your fancy. There is no need for special or extra sauces on a steak when it is prepared that perfect. A few special sides that you may want to try include the cavatelli with garlic, fontina and parsley. This version of mac and cheese is prepared risotto-style, fresh to order and is made with heavy cream. It’s wonderful! The sautéed brussel sprouts with butter and thyme are also flavorsome. Other sides include truffle parmesan fries, beer battered onion rings, whipped sweet potatoes and broccoli rabe. All delicious! No dinner is complete without something sweet, wouldn’t you agree? Desserts are made fresh and include, but are not limited to, bread pudding, sorbet, gelato and cannoli. The cheesecake is made with four pounds of cheese but is light and delicious resembling a soufflé. Satiated is the word that comes to mind when you have completed your dining experience. That is a wonderful feeling! Whether you are a gourmet food lover or someone who enjoys a more simple approach, Ernie’s Italian Chophouse offers a variety of fantastic choices to experience. Wines are served by the bottle or glass, little bottles of bubbles and a full bar are also available.
FOR THE BRINE » 1 gallon of water » 1 cup Kosher salt » 1 cup packed brown sugar » 2 bay leaves » 1 Tbsp. Whole black pepper corn toasted » 4 rosemary sprigs
INSTRUCTIONS: » In a large stock pot, combine all ingredients for the brine. Bring the mixture to a boil until salt and sugar have completely dissolved; allow to cool. Cut and divide chicken into 10 pieces and submerge each piece into brine for at least 3-4 hours in a refrigerator. Remove chicken from brine, pat dry with paper towel and set aside and allow to come to room temperature. » Heat oven to 375 degrees. Remove all seeds from peppers and dice. In a mixing bowl, combine peppers with oil, salt and pepper. Place peppers on an oven pan and roast in the oven until the peppers are slightly tender, approximately 10 minutes. » Roast or grill sausage until cooked. Reserve. » In a deep fryer with oil at 375 degrees, carefully fry chicken until an internal temperature of 165 degrees is reached. Remove to a paper-towel lined plate. AGRODOLCE SAUCE » 1 cup red wine » 1 cup red wine vinegar » 1 cup light brown sugar
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2 shallots, sliced 1 medium carrot, sliced 2 rosemary sprigs 1 bay leaf
INSTRUCTIONS: » Combine all ingredients in saucepot and cook at medium to medium-high heat. Reduce to half for a syrup like consistency. Strain and set aside. Take all components and mix together in a stainless steel bowl. Arrange on a large platter. Garnish with fresh rosemary and Italian parsley. LIFESTYLEMAGAZINEGROUP.COM | AUGUST 2012
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