Saturday, September 9, 2017

Sunday Dinner September 10, 2017

On the Menu  
Rosemary Grilled Chicken Breast
Caprese Pasta Salad
Sauteed Kale
Ethiopian Lentil Stew

4 Serving

4 - 6 oz boneless, skinless chicken breast halves
½ cup olive oil
½ cup white wine (Chablis)
1 teaspoon sea salt
½ teaspoon crushed red peppers
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 sprigs fresh rosemary, stems removed, finely chopped

Preheat oven 350 degrees
Line a cookie sheet with parchment paper or wipe lightly with oil.

In a large bowl, whisk together all marinade ingredients.
Add chicken and mix by hand to make sure that all pieces are completely covered with marinade. Cover bowl and let chicken marinade in refrigerator 2 hours. Or overnight.
You are now going to make grill marks on the topside of the breast by using a grill or a grill pan. Then you will finish cooking the chicken in the oven.

      Place the breast on a hot grill with the top (smooth) side down point the breast towards the 10 o’clock position.
      Cook until you see the outer rim of the breast change color/texture about 3 - 5 minutes
      Pick up the breast with tongs [not a fork ] and turn it to the 2 o’clock position to complete the criss cross marks of the grill
      Grill another 3 minutes then remove from grill
      Place breast on sheet pan and bake uncovered in the oven approximately 15 - 20 minutes.
      Remove from oven and let breast sit and rest 10 minutes before cutting
      By letting the chicken rest, you are allowing it to continue cooking.

Note: Factors that affect the cooking time of meats are the size/thickness, marinade contents, the length of time meat has marinated and so forth. Our objective here is to product a well-seasoned juicy chicken breast

Chicken internal temperature must reach 160 degrees to kill pathogens and 165 degrees to be completely done.

Please be aware that the internal temperature will rise 5 – 10 degrees in the first few minutes it is removed from the heat so let it rest and continue to cook before cutting.

 Note: Use tongs/spatula for handling any meat. A folk will pierce the flesh releasing the juices thereby causing it to dry out.
 Caprese Pasta Salad
8 Servings
8 cups water
1 pound pasta (angel hair, orzo or penne)
2 teaspoons sea salt
¼ - ½ cup extra virgin olive oil
1 teaspoon black pepper
1 pound fresh mozzarella, ½” dice
3 Roma tomatoes, diced
1 small bunch fresh Basil, chiffonade
In a large pot, bring 8 cups of water to a boil, add pasta and bring the pot back up to a rapid boil then stir.
Cover pot, turn off the burner and let pasta sit, undisturbed 6 – 8 minutes (see package for exact cooking time). 
Drain pasta in a colander then transfer to a large bowl.  While pasta is still hot, stir in the salt and mix thoroughly.
Add ¼ cup olive oil mix until pasta is coated with oil then refrigerate until pasta is cool.
Once pasta is cool, add pepper, mozzarella, tomatoes, basil and remaining oil if needed.
Mix thoroughly and refrigerate until salad is cold.
  Sauteed Kale
4 Servings
Note: You can also saute, onions, grated carrots, peppers and celery along with the garlic as shown in the photo
1 ½ pounds kale, coarsely chopped
2 tablespoons olive oil
3 cloves garlic, sliced
½ cup orange juice, freshly squeezed
1 teaspoon granulated garlic
½ teaspoon sea salt
¾ teaspoon pepper 
1 tablespoon rice wine vinegar
Heat olive oil in a large saucepan over medium-high heat.  Add the garlic and cook until soft, don’t let it brown.
Add the juice, kale, granulated garlic, salt and pepper mix thoroughly.  Cover and cook for 6 minutes.
Remove cover and continue to cook, stirring until all the liquid is absorbed. 
Add vinegar and mix thoroughly. 
Ethiopian Lentil Stew
Yield: 6 – 8 servings

Note: Traditionally this stew is made with red lentils, I just didn't have any.

1 tablespoon grapeseed oil
1 medium chopped red onion
1 tablespoon minced ginger
3 garlic cloves, minced
2 tomatoes, diced
1 ½ tablespoons Berbere spice
4 cups water
2 cups dried lentils
½ teaspoon sea salt
¼ cup finely chopped fresh cilantro
Hot cooked brown basmati rice
Heat oil in a large Dutch oven over medium heat. Add onion to pan and cook 15 minutes or until tender, stirring occasionally.
Add ginger and garlic and cook for 5 minutes, stirring frequently.
Stir in tomatoes and Berbere spice, cook 1 minute, stirring to combine.
Gradually add water, and whisk until blended. Increase heat to medium-high; bring to a simmer.
Rinse lentils until cold water and drain. Add lentils and salt to pot and simmer, partially covered, 45 minutes or until lentils are tender, stirring occasionally.
Once lentils are done, stir in the cilantro and remove from heat.
Serve over brown basmati rice.

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