When 4 Stars Just Aren't Enough
This recipe was inspired by a restaurant over on the Oregon coast in Lincoln City called The Italian Rivera. Their food is hand made from three generations of Italians [if my memory serves] and is worth the stop. They even have a piano bar for some late night fun.
In this recipe, I am going to show you two different sauces so that you can please everyone in you household – a modified alfredo and a tomato butter sauce.
Chicken Tomato Basil
Here is a quick recipe that will take your boring chicken night to the next level. This recipe comes from Chef Ramsey’s The “F” Word that aired on Wednesday and combines frying the chicken to seal in the flavor then baking to finish it off.
Rather than the sauces you may have seen in prior recipes on this site, this takes some simple ingredients [shallots, garlic, basil, and tomatoes] and tops the chicken during the baking process. The mozzarella cheese tops the whole ordeal to hold it together.
You will notice that the ingredient list does not show exact measurements. Well for one I jotted down this recipe from the show and has not been posted on the site [The “F” Word], and I think we are getting to the point, if you have been following this blog, where we cook by feel more than by measurements. Except for baking! Yep baking takes precise measurements.
So back to the chicken.
How lucky can one person be to get fresh caught Salmon from Alaska and Halibut from the Oregon coast in the same day? I know. My daughter just got back from Alaska where she spend a week or so fishing and she we kind enough to bring back some Coho Salmon.
That same days, my neighbor (Nick) came back from Halibut fishing off the coast of Oregon. And would you believe it, he laid a big fillet in my hands.
What was I to do? The answer was to put some simple seasonings on the fish and BBQ both of them at the same time. Some garlic salt, onion salt, and dried basil. Then topped with some real butter.
The reason this is on the 5 star site today is because it was fresh caught fish. What a difference fresh makes!
Italian Chicken Under A Brick – Revisted
A few weeks ago you may remember seeing an interesting chicken recipe that utilized bricks on top of the chicken while BBQing. In that post I used chicken breasts, not my favorite but it worked at the time.
Over the 4th of July weekend I had the opportunity to use my sister-in-law’s (Carrie) kitchen and BBQ. What a relief
from that cramped kitchen I work in. Anyways, this time I boned three chickens and attemped the “Italian Chicken Under a Brick” recipe again.
To start with, I cut the backbones out of the chickens (saved them for stock), and flipped over the chicken to remove the ribs and breast bone. I removed the wish bone and part of the wing. Emeril has a quick video that will help you get started on deboning a chicken – Emeril.
Cooking with whole chickens is wonderful and makes you never want to by that package of skinless, boneless chicken breasts ever again. As you shouldn’t, those whole fryers are cheaper and taste better.
The recipe I followed can be found in my post here. http://www.5starrecipe.com/?p=425#more-425