2 minute read
Kickin’ Recipes
by Chef Brian Henry Food Editor www.thespiceco.ca www.chefbrianhenry.com Owner of Angle Iron Kitchens & The Spice Co.
GETTING ALL
FIRED UP!
When Butter Tart Goddess Diane Rogers of Doo Doo’s Bakery joined me in the kitchen to do A Taste of the Kawarthas cooking show, I asked her what her go to favourite recipe was; without hesitation Diane said Chicken Parmesan.
Naturally I asked her to share her recipe for the show, she didn’t have one, she doesn’t make it, and doesn’t really care to make it. You must understand that chefs, cooks and bakers do not cook the same at home as they do at work. In fact, the last thing most of us want to do at home is cook, especially on our day off if we get one, because we just spent the last week or two cooking for hundreds if not thousands of other people. It was for this reason or maybe that Diane . just wanted someone else to cook a decent meal for her that we cooked up a version of Chicken Parmesan which kind of goes like this…
BUTT KICKIN’ CHICKEN PARMESAN
Butt Kickin' Chicken Parmesan
BUTT KICKIN’ CHICKEN PARMESAN INGREDIENTS:
2 Chicken breasts
1 cup of flour seasoned with a bit of salt,
pepper
2 eggs,
whisked for egg wash
Cooking oil
Grated parmesan
Fresh basil
METHOD:
On a firm surface, cover chicken breasts with plastic and pound them out with a smooth surfaced meat mallet so that they are of an even thickness to ensure even cooking. Next dredge chicken in flour, dusting off the excess, then dip in the egg wash before placing chicken into the parmesan cheese. Ensure the chicken is well coated by pressing it into the cheese. Once all chicken is prepped, heat a large non-stick pan over medium heat, with enough oil to lightly coat the pan’s bottom. Cook the chicken 3-4 minutes per side until it reaches an internal temperature of 75°c. Pour half the marinara sauce in a casserole dish. Arrange chicken pieces over the sauce in a single layer. Spoon remaining marinara sauce over the chicken and top with mozzarella and more parmesan cheese or add feta or smoked Gouda. Bake in a casserole dish at 425˚F for 15 minutes until cheese is melted and sauce is bubbling. Top with freshly chopped basil and serve with your favourite pasta.
MARINARA SAUCE
3 ¼ cups sliced button mushrooms 1-¼ cups diced onions 1-2 tbsp. Italian Scallion 2 bay leaves 2 tablespoons of minced garlic ¼ cup cooking oil Blacks Distillery Vodka Sautee all the above items in cooking oil. Add ¼ cup of flour to form roux. Next stir in a cup of water, 1 small tin tomato paste, 2 med sized tins of diced tomatoes and ½ cup vodka. Let simmer for 20-minutes then remove from heat and let it cool. Stir in 1 bunch of coarsely chopped parsley and 1 ½ cups of green onion cut into 1 inch pieces.
