| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Cold Turbo Dog Beer or any dark beer |
| 1 |
|
Egg; slightly beaten |
| 1 |
c |
Flour |
| 1 |
tb |
Essence |
| 2 |
|
Chicken; (8 ounces) breast, skin removed |
|
|
Salt and pepper |
|
|
Oil for frying |
| 6 |
|
Whole Italian Roma tomatoes; cut in half |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Essence |
| 1 |
tb |
Minced shallots |
| 2 |
ts |
Minced garlic |
| 3 |
tb |
Creole mustard |
| 1 |
ts |
Salt |
| 1/2 |
ts |
White pepper |
| 1/2 |
c |
Chicken stock |
| 2 |
tb |
Chopped parsley* |
| 1/4 |
c |
Grated Parmesan Reggiano Cheese* |
| 1 |
bn |
Flat leaf parsley* |
INSTRUCTIONS
COULIS
ESSENCE OF EMERIL SHOW#EE2288
Preheat oven 375 degrees. For coulis: In a mixing bowl, toss the tomatoes
with the oil and essence. Roast the tomatoes for 25 minutes. Place the
roasted tomatoes with their liquid in a sauce pot. Add the remaining
ingredients to the pot and bring up to a boil. Reduce the heat to a simmer
and continue cooking for 10 minutes. Puree the mixture with a hand-held
blender. Season with salt and pepper. For the chicken: In a skillet, fill
with oil 2/3 up the pan and heat.
Combine the beer, egg, flour, and Essence together, whisk until smooth.
Season each chicken strip with salt, pepper, and Essence. Dip each piece of
chicken into the batter and directly into the hot oil. Fry the chicken
until golden brown, about 2-3 minutes on each side. Remove from the oil and
allow to drain on a paper-lined plate. Season with Essence. To assemble,
spoon the sauce in the middle of the plate. Arrange the chicken around the
sauce. Garnish with the chopped parsley, Parmesan Reggiano Cheese and place
the bunch of parsley directly in the center of the platter.
Yield: 2 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 27, 1998
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