Friday, March 16, 2007
two recipes you should try.
1. Spiedini di Pollo
¼ cup dry bread crumbs
¼ cup Parmigiano-Reggiano, grated
½ small onion, diced
salt and freshly ground black pepper, to taste
1 pound skinless, boneless chicken breast, cut into 3/4-1" pieces
⅓ cup olive oil
fresh sage or bay leaves (I usually make it without the leaves because I always forget to buy them - it's just as good without)
10-12 6" bamboo skewers, soaked in water (or, do what I finally did, and buy re-usable metal skewers to skip the water-soaking step; but don't do what I did the first time I used them and pick them up off the grill with my bare hands. ow.)
Preheat oven to 425 or light a medium-high fire in a charcoal or gas grill.
In a small bowl, mix together the bread crumbs, cheese, onion, salt & pepper. Dip chicken pieces in olive oil, then coat each piece with bread crumb mixture. (Please note that at this point, while your hands are a mess of raw chicken, olive oil, bread crumbs, etc, one or both of your eyes WILL start to itch.) Thread the chicken pieces onto a skewer, alternating each piece with sage leaf until 4” of skewer is covered (end and begin with chicken).
To cook in oven, place on an oiled baking sheet or pan & bake until done, 10-12 minutes.
To grill, brush grill with vegetable oil. Place chicken at edge of hot grate so skewers are away from direct heat. Grill, turning after 2 minutes, to cook the outside of meat. Continue to cook for 3-4 minutes per side.
Transfer to a platter and serve.
2. Steak with Soy Marinade and Caramelized Onions
¼ cup soy sauce
1 tablespoon white vinegar
1 tablespoon granulated sugar
3 tablespoon olive oil
1 medium white onion, sliced into rings
filet or flank steak (I make this with pork more often than not - just as yummy!)
Add first 5 ingredients to large Ziploc bag, mix well. Add steaks and marinate in fridge for no more than 30 minutes (as the soy sauce will make the beef a little salty if left on for more).
Remove steak from bag and prepare grill/broiler. Dump the contents of the remaining marinade in a medium saucepan and bring to a soft boil (med/high) and then simmer on med/low. Continue to let simmer while you are cooking your steaks as usual.
Once steaks are done, top with carmelized onions/juice from saucepan.
Makes steak so tender and the marinade sauce adds a nice sweetness to the meat!
¼ cup dry bread crumbs
¼ cup Parmigiano-Reggiano, grated
½ small onion, diced
salt and freshly ground black pepper, to taste
1 pound skinless, boneless chicken breast, cut into 3/4-1" pieces
⅓ cup olive oil
fresh sage or bay leaves (I usually make it without the leaves because I always forget to buy them - it's just as good without)
10-12 6" bamboo skewers, soaked in water (or, do what I finally did, and buy re-usable metal skewers to skip the water-soaking step; but don't do what I did the first time I used them and pick them up off the grill with my bare hands. ow.)
Preheat oven to 425 or light a medium-high fire in a charcoal or gas grill.
In a small bowl, mix together the bread crumbs, cheese, onion, salt & pepper. Dip chicken pieces in olive oil, then coat each piece with bread crumb mixture. (Please note that at this point, while your hands are a mess of raw chicken, olive oil, bread crumbs, etc, one or both of your eyes WILL start to itch.) Thread the chicken pieces onto a skewer, alternating each piece with sage leaf until 4” of skewer is covered (end and begin with chicken).
To cook in oven, place on an oiled baking sheet or pan & bake until done, 10-12 minutes.
To grill, brush grill with vegetable oil. Place chicken at edge of hot grate so skewers are away from direct heat. Grill, turning after 2 minutes, to cook the outside of meat. Continue to cook for 3-4 minutes per side.
Transfer to a platter and serve.
2. Steak with Soy Marinade and Caramelized Onions
¼ cup soy sauce
1 tablespoon white vinegar
1 tablespoon granulated sugar
3 tablespoon olive oil
1 medium white onion, sliced into rings
filet or flank steak (I make this with pork more often than not - just as yummy!)
Add first 5 ingredients to large Ziploc bag, mix well. Add steaks and marinate in fridge for no more than 30 minutes (as the soy sauce will make the beef a little salty if left on for more).
Remove steak from bag and prepare grill/broiler. Dump the contents of the remaining marinade in a medium saucepan and bring to a soft boil (med/high) and then simmer on med/low. Continue to let simmer while you are cooking your steaks as usual.
Once steaks are done, top with carmelized onions/juice from saucepan.
Makes steak so tender and the marinade sauce adds a nice sweetness to the meat!
// posted by Candace @ 4:47 PM 
