When 4 Stars Just Aren't Enough
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
Bacon-Smothered Haricots Verts
This side dish uses small French green beans, but your ordinary run of the mill green beans will work. It’s early in the season here so the green beans are small, so those worked perfectly.
This recipe comes from Chef Emeril Lagasse and naturally has a Southern twist to your everyday bacon and green beans. The recipe calls for rich chicken stock, but it was running late and I didn’t have time to make it, so I substituted plain old chicken stock. On my next go at this recipe, I will take the time to make the rich chicken stock.
This side takes about 15 minutes to prepare and I paired this up with some chicken from the grill. I prepared the chicken simply with shallots, garlic, and Emerils Creole seasoning as not to distract from the green beans.
Let me tell you, the flavor on the beans was amazing. Try this right away.
Here is a simple recipe from Emeril that takes sautÃ©ed mushrooms to the next level. With the addition of shallots and garlic, this is a winner to top a good steak. In this case, I was using New York strip.
The steak was cooked on the BBQ (charcoal naturally), and when I flipped the steaks, I ran into the house and started the mushrooms. As the steaks were resting (4 minutes), the mushrooms finished up just in time.
Grilled Garlic Bread
I know! I couldn’t believe it myself when I ran across this recipe from Emeril. Grilled garlic bread, what could possible be better. Now at first I was thinking how are you going to grill bread, then it dawned on me, in aluminum foil, and sure enough the recipe did not let me down.
This simple recipe starts by creaming some butter with parsely, garlic, lemon juice, and Emeril’s Creole seasoning. Be sure to let your unsalted (REAL) butter get to room temperature and use your mixer to cream the butter.
In the picture you will notice some salmon, Copper River Wild Sockeye to be exact. I am telling you, there is nothing like wild caught salmon – the juices from the fish make the BBQ go wild. At any rate, I kept the salmon very simple because I wanted to evaluate the garlic bread without an overpowering fish or sauce. So it was garlic salt, onion salt, and I squeezed a lemon over the top of the salmon – simply yet delicious.
So lets move on to the garlic bread.
Italian Chicken Under A Brick
It was time to fire up the BBQ this weekend because we have been working hard on our backyard makeover and neglecting the grill. Ok it is more than a makeover it is a complete start from scratch, hence why my posts have been far and few between lately (which I will correct).
Today’s recipe comes from Emeril and his book Emeril at the Grill. In Emerils recipe he has you bone a chicken and grill it flat with bricks on top. What a cool idea, but I didn’t have a whole chicken when I tried this so chick breasts it was. My next attempt at this will certainly be a whole boned chicken.
Back to the bricks, find yourself some old bricks. Lucky for me, we are putting down about 5 million pavers (in the backyard) so finding candidates for the grill was not hard. I just had to look at the pallets in my driveway. Wrap your bricks with aluminum foil and heat them prior to grilling the chicken.
Another thing to think about is that you want to marinate the chicken for 2-6 hours. I recommend at least 4. This way the herbs and lemon juice penetrates the chicken.
I recently posted a recipe for Pumpkin Custard Pie and left my camera at work. So I made another pie New Year’s morning (about 5:30am) for a party that was sprung on me at the last minute. But I can’t complain, I love to cook. So up-and-at-em at 5:30am to start a pie.
Well as you know, the crust takes some time. 45 minutes to chill in a disk, then into the pan and chill another 45 – 60 minutes. Then an hour to bake. Then cooling time. You got to get going!
This is the best pumpkin pie I have ever had. It is an Emeril recipe and uses both light and dark brown sugar. That way you get a dark brown filling. Also some burbon, but I only had some Mr. Jack Daniels, so in he went.
The crust was perfect. I used the cusinart method rather then cutting in the butter by hand with forks. Forget the thought it tastes better when you have to work hard at it. The cusinart method is fast, and makes the crust perfect every time. I will go into detail on how to use the cusinart to make crust in the forums “How Tos” next week. So look for it there.
In a prior post, I was talking about the Emeril recipes that I make at Thanksgiving each year and the best one is the turkey. No fancy deep fat frying, cooking in a bag, or stuffing inside the turkey, just good old fashion ingredients like oranges, lemons, thyme, rosemary, and onions.
This is by far the best recipe for turkey, why? Because you can taste the citrus, the herbs, and the onions in every bite of the turkey.
This one takes a little effort because you are soaking (brining) the turkey overnight in salt water and brown sugar, and creating gravy from the pan drippings – but you can do it. I put the turkey in a cooking bag and put it in the sink, then covered it in ice so it would not go bad overnight (sitting out).
The gravy is also amazing. This year I did not boil down the guts, just the neck and used it as the base. Read through this carefully, and think about what you have to do before you execute this recipe.
In this picture, I discarded the herbs, oranges, lemons, and onions that were stuffed inside. If you go to Emeril’s site (link below) he arranged some of the ingredients he pulled out of the turkey on the serving platter. Looks nice that way too.
Here you go!
There are three recipes I use from this one show every year, the bacon brussels sprouts, the brined herb roasted turkey, and this pumpkin custard pie.
This recipe is very silky and I just can’t seem to get enough of this pumpkin pie. I know you will enjoy it. Thank you Emeril.