Grill Interrupted

You’ve got to try this take on a classic – the Southern style chicken sandwich. The first thing you’ll notice is that it’s not overloaded with tons of salt. Any fast food fried chicken you may be buying is through the roof with sodium. For example, McDonald’s and Chickfil-A with similar offerings to the recipe below  contain 43-54% of your recommended daily sodium in EACH sandwich!

While the chicken is still fried, you’re going to love knowing all of the fresh ingredients in the sandwich you make at home as compared to the fast food variety. Crispy fried chicken, sour tangy pickles, you know you want it.

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Southern Style Chicken Sandwich

Ingredients:

2 skinless, boneless chicken breasts (about 6 ounces each)
Kosher salt and freshly ground pepper
1 teaspoon paprika
Peanut oil, for frying
1 large egg
1/2 cup nonfat milk or soy milk
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
2 tablespoon beer
1 tablespoon plus 1 teaspoon confectioners’ sugar
1/4 teaspoon baking soda
1/4 teaspoon dry mustard
1 sour pickle, cut into 8 slices, plus 1 tablespoon pickle juice from the jar
2 teaspoons white vinegar
4 soft hamburger buns, split
1 tablespoon unsalted butter or margarine, softened

Preparation:

1. Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet. Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika.
2. Heat about 1 inch peanut oil in a skillet over medium heat. Meanwhile, whisk the egg, milk and beer in a baking dish. Whisk both flours, confectioners sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside.
3. Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, flipping once, about 4 minutes. Drain on paper towels.
4. Lightly toast rolls and spread the cut sides of the buns with some of the butter. Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.

Filed under: Recipe on October 6th, 2010 | Comments Off on Southern Style Chicken Sandwich

This dish was a bit of a labour of love, clocking in at exactly 2 hours from ‘couch to plate’. It was worth every minute. Gnocchi is a delight any time, even with a simple sprinkling of Parmesan cheese. However, the ragu stole the show. The sauce was absolutely delicious, and came together beautifully. With every mouthful came another burst of fresh flavour. Mushroom, smoked meat, sausage, basil.. a symphony of palate pleasing goodness.

I’d put this one high on your ‘To Do’ list.

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Potato Gnocchi with Chicken and Wild Mushroom Ragu

Serves: 6 to 8

Ingredients:
1 ounce dried porcini mushrooms
1 1/2 cups boiling water
3 tablespoons olive oil, divided
8 ounces sliced cremini mushrooms
2 garlic cloves, minced
Kosher salt
2 ½ cups dry white wine
1 pound boneless chicken breast, cut into 1/2 inch cubes
2 ounces smoked meat, chopped into 1/4 inch cubes
6 ounces fresh, mild Italian sausage or similar, casings removed (about 2 links)
1 medium onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stalk, finely chopped
2 cups crushed tomatoes
1 cup chicken broth
2 bay leaves
1 tablespoon chopped fresh basil
2 pounds potato gnocchi, prepared

Preparation:

1. Place dried porcini mushrooms in medium bowl; pour 1 1/2 cups boiling water over.
2. Let stand until mushrooms are soft, about 45 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Reserve soaking liquid.
3. Meanwhile, heat 1 tablespoon oil in heavy large skillet over Medium-High heat. Add cremini mushrooms and garlic, sprinkle with salt and pepper and sauté until beginning to soften, about 2 to 3 minutes.
4. Add 1/2 cup wine and simmer until mushrooms are soft, about 4 minutes. Set aside (there may still be some liquid).
5. Heat remaining 2 tablespoons oil in heavy large pot over Medium-High heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until browned in spots, about 6 minutes. Using slotted spoon, transfer chicken to medium bowl. Reduce heat to medium, add sausage and cook until brown, breaking into small pieces with back of spoon, about 3 minutes. Add smoked meat and stir 1 minute.
6. Add onion, carrot, and celery. Cover pot and cook vegetables until soft, stirring occasionally, about 8 minutes.
   Add remaining 2 cups wine, bring to boil, scraping up any browned bits.
7. Simmer until almost all liquid is absorbed, about 10 minutes. Add tomatoes, 1 cup broth, bay leaves, reserved chicken, and porcini mushrooms. Pour in reserved porcini soaking liquid, leaving any sediment behind in the bowl. Bring to a boil, reduce heat to Medium-Low and simmer uncovered until chicken is tender, about 30 minutes.
8. Meanwhile prepare the potato gnocchi. Add gnocchi to boiling water and simmer until gnocchi float to surface.
9. Stir cremini mushroom mixture into the ragu. Season with salt and pepper. Gently stir in basil.
10. Divide gnocchi and ragu among bowls.

Filed under: Recipe on September 30th, 2010 | Comments Off on Potato Gnocchi with Chicken and Wild Mushroom Ragu

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Grilled Beef Satay

Adapted from Webers Big Book of Grilling

Serves: 4

Ingredients:

Marinade:

1 scallion, finely chopped
1/3 cup ketchup
1/4 cup light soy sauce
3 tablespoons dark brown sugar
3 tablespoons fresh lime juice
1 tablespoon peanut oil
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1/4 teaspoon crushed red pepper flakes

2 pounds beef tenderloin or equivalent tender cut

1/4 cup creamy peanut butter

Preparation:

1. In a small bowl whisk the marinade ingredients with 1/4 cup water.
2. Cut the beef into 3/4-inch cubes. Place the cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours.
3. Remove the meat from the bag, reserving the marinade. Thread the meat onto skewers, leaving space between the cubes. Allow the meat to stand at room temperature for 15 to 30 minutes before grilling.
4. Prepare the grill for direct cooking over high heat (450° to 550°F).
5. Grill the skewers over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 3 to 5 minutes for medium rare, turning once.
6. Pour the reserved marinade into a small saucepan, bring to a boil over high heat, and boil for one full minute. Add the peanut butter, return to a boil, and whisk until the sauce thickens. Serve warm with the beef skewers.

Filed under: Recipe on September 27th, 2010 | Comments Off on Grilled Beef Satay