Chicken Pasta Arrabbiata

Chicken Pasta Arrabbiata

Ingredients:

TT extra virgin olive oil

¼ cup chopped onion

1 plump garlic cloves, minced

TT teaspoon salt

TT teaspoon red chili flakes

TT white wine

TT fresh lemon juice

TT flour / butter 4 roux

1 boneless, skinless chicken cut in ½ (to make 2 pcs)

¼ sliced mushrooms

TT Capers

TT split Kalamata Olives

TT chix stock

¼ cup fresh parsley, chopped

4 oz. Spaghetti, linguine or other long pasta

TT balsamic vinegar

Heat the oil in a large sauté pan or skillet over medium-high heat.  Sear the chix (first dredged seasoned flour), and remove and set aside.  Add the onion and sauté 2-3 minutes, until it begins to soften. Add the garlic, salt and red chili flakes and sauté until the garlic just begins to turn golden, about 2-3 minutes. Do not let the garlic brown.  Add butter for roux, add mushrooms, sweat then add flour and make roux let cook 5-7 mins.  Then add wine and stock to proper consistency (light sauce).  Add chix to finish in sauce, season with salt, pepper, chili flakes, capers, Kalamata olives, lemon juice & Balsamic vinegar, let simmer (chix stock as needed)

Arrange on bed of pasta, put chix on and top with sauce and veggies, topped with fresh chopped parsley. 

Chicken & Mushroom Risotto

Chicken Mushroom  2 chicken breasts (chopped roughly into strips) 12 oz dried porcini mushrooms 1 qt chicken stock (hot) 1 oz butter 1 onion (finely chopped) 1012 ozs risotto rice 12 cup dry white wine

7 ozs fresh mushrooms (cleaned and sliced can be button but the dark flat mushrooms give a deeper flavour) salt black pepper 1 oz flat leaf parsley (chopped) parmesan cheese (shaved)

1	Put the dried mushrooms in a bowl, pour over enough hot water to cover and leave to soak for 20 minutes. Pop the stock in a pan and keep it at simmering point.
2	Melt the butter in a large pan on a medium heat and add the onion and cook gently for 3-4 minutes, until softened.
3	Add the chicken and cook gently until the pieces are turning lightly golden brown for 4-5 minutes. Add the rice and stir for a minute or so to coat it in the chicken-flavoured butter. Pour in half the white wine and let it bubble for a few minutes to allow the alcohol to evaporate.
4	Meanwhile, drain the porcini and squeeze out any excess liquid. Add the porcini to the rice, along with the fresh mushrooms and stir well. Add the hot stock a ladleful at a time, stirring well between each addition ensuring all the liquid has been absorbed.
5	Add the remaining white wine and let it bubble for a few minutes so the alcohol evaporates. Season with salt and pepper.
6	When the rice is tender and the risotto is thick and creamy remove from the heat and leave to rest for about 30 seconds, before garnishing with the parsley and some shavings of Parmesan cheese.

Beef Rollatini Florentine

Beef Rollatini Florentine

Ingredients

1 Piece of Beef Pounded

TT cup Parmesan cheese

• TT peppers, onions , garlic mushrooms sautéed
• TT Spinach (cooked, I use frozen spinach)
• ½ cup cubed bread, 1 egg  & Parm cheese
• TT Flour (for roux)
• 1 cup beef broth  (for roux & Bread mix)
• TT Butter (for roux)
• Optional TT Balsamic Vinegar 
• 4 tbs Olive Oil
• Salt
• Pepper
• Toothpicks (optional, don’t forget to remove when serving!!!!)

Directions

1)    Pound out meat for rolling

2)    Mix cubed bread with sautéed veggys, spinach , egg & beef stock

3)    Put  mixture in meat, roll and dust with flour and sauté  till brown then finish in the oven @ *350 for 5-10 mins set aside

4)    Butter & roux and touch of beef base, cook till desire result, peanut butter consistency 8-10 mins- then add stock and adjust seasoning ( Add TT balsamic Vinegar if you desire) -strain sauce and top meat.

5)    Serve with choice of starch and vegetable.

Chicken Murphy

Chicken Murphy

1 boneless chicken breast cut into cubes

TT all-purpose flour (Roux)

TT butter (roux)

TT olive oil

1/4 cup onion, diced

½ cup sliced peeled potatoes blanched

¼ sliced mushrooms

¼ sliced green peppers

TT white wine

TT Balsamic vinegar

TT Chix stock

TT hot cherry peppers

TT Bed of pasta

Directions

Dredge cubed chicken in flour. Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté chicken in oil until golden. Set aside.

In same pan, sauté diced onion, peppers, mushrooms & potatoes brown a bit. Add butter, melt add flour and let cook out for 5-7 mins.  Add wine and balsamic, & chicken stock till sauce consistency is achieved.  Stir in chicken.

Add cherry peppers, adjust seasonings.  Serve on bed of pasta, garnish with chopped parsley and red pepper flakes

Baked Seabass with Homemade Garlic Butter and Herb Bread Crumb Topping

• 
  
• 5-ounce sourdough bread or other leftover bread
• 1 tablespoon butter, plus 1/2 stick unsalted butter
• 4 (6-ounce) sea bass fillets
• Salt and freshly ground black pepper
• 1 lemon, zested and juiced
• Few sprigs thyme, leaves removed
• 3 cloves garlic, smashed
• 1 cup fresh parsley leaves

Directions

Preheat oven to 350 degrees F.

Pulse the bread in a food processor to get slightly coarse bread crumbs.

Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.

Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.

Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.

Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.

Eggplant Mozzarella Tower

Eggplant Mozzarella Tower

    Marinara sauce

You’ll need about ½ quart

    Eggplant

        4 eggplants 1/2 inch circular slices

        salt & freshly ground black pepper

TT all-purpose flour (dredging)

        2 eggs, beaten

        1 cup breadcrumbs

        1 cup vegetable oil

        4 sliced tomatoes 1/2 inch think

        1/2 cup shredded mozzarella cheese

        Garnish fresh basil  grated parmesan balsamic glaze

Directions

    Preheat oven to 350°F.

    For marinara, in a small saucepan over medium heat, warm oil and sauté onion for 4 mins or until translucent .Add garlic and sauté, stirring continually do not brown .Add tomatoes and herbs and season with salt and pepper. Cover and simmer for 10mins set aside.

    Season eggplant slices with salt and pepper, and dredge in flour, shaking off the excess. Next dip each slice in egg, and prepare to brown.

    In large skillet heat vegetable oil over high heat until very hot. Sauté eggplant one slice at a time until golden brown.

    Places the cooked sliced on a baking sheet,.

    Top each with a tomato slices and sprinkle with mozzarella. Bake for 10mins until golden brown and cheese is melted.

    To serve stack three eggplant / tomato slices on each plate. Garnish with some basil spoon marinara around eggplant tower.  Top with parmesan cheese and balsamic glaze

HAPPY NEW YEAR!!!!!

The Mad Greek is back for another year of silliness in the kitchen!
We are currently doing our yearly project of creating The Restaurant of our choice, so we will only be in the actual kitchen on Fridays, so don't be alarmed as we will resume semi normality in February!  So enjoy today's Menu....

Chicken Tenders with Balsamic Vinegar and Capers

Ingredients

TT cup all-purpose flour

1 crushed garlic clove

TT black pepper

 3 Pc pounded chix tenders

 2 tablespoons olive oil

TT cup balsamic vinegar

TT cup chicken broth

TT lemon juice

TT capers

Directions

Dredge the chix in the seasoned flour. Shake off the excess flour.  Heat the oil in a large skillet over medium-high heat. Cook the chix in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, add chix 3 to 4 minutes. Remove the chix to a serving platter,  and then stir the lemon and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.