Chicken Don Guisseppi Recipes
YAKITORI DON
One of the most popular Japanese dishes (authentic recipe). The tasty ginger and rice wine marinade can be used for meat or fish. This recipe can also be made on the grill using the marinade as a basting sauce. Serve hot with rice or noodles.
Provided by Jana Marko
Categories World Cuisine Recipes Asian Japanese
Time P1DT40m
Yield 4
Number Of Ingredients 8
Steps:
- Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight.
- Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan.
- Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is reduced to a nice thick sauce and chicken pieces are fully cooked.
Nutrition Facts : Calories 587 calories, Carbohydrate 18 g, Cholesterol 145.5 mg, Fat 32.5 g, Fiber 0.4 g, Protein 48.7 g, SaturatedFat 8.2 g, Sodium 2545.2 mg, Sugar 15 g
VEAL GIUSEPPE
Steps:
- Drizzle some olive oil in a pan set over medium heat. Dip the veal in some flour, then place in the hot oil. Sprinkle the veal with salt and pepper and cook until golden brown, about 2 minutes. Flip the veal and add the cooked sausage, onions, cherry peppers, sweet peppers, capers, garlic and olives. Add the chicken stock and butter, and cook until the sauce reduces, 4 to 5 minutes. Plate the veal with some sauce and serve.
CHICKEN DON GUISSEPPI
Steps:
- Slice each half breast into 3 long chicken tenders. Dredge them in flour shake off the excess flour. Dip them in the egg wash drip off the excess egg and bread them well all over. Take the remaining flour and reserve it for later. In a large skillet on a high flame put enough oil + about 1 tbs of butter to fry the tenders. The reason for the high flame is you want a nice crisp coating on the outside but you want to leave the center slightly undercooked . When all the chicken is done put them on a rack in a baking pan and in 225 degree oven. In the same skillet on a medium low flame add a touch more oil to saute the onion. Season with salt and pepper when the onion begins to soften add the garlic continue to stir so not to burn the garlic. After the garlic is in for about 2 minutes add the Triple Sec and the wine deglaze the skillet. When the wine reduces and thickens add the broth and raise the flame to medium high . Bring the broth to a brisk boil and allow it to reduce some to about two thirds the original volume. Take the peas and toss them in the flour either in a bag or a bowl. Add the peas to the sauce shake off as much of the excess flour as possible. I use a colander!Season lightly again with salt and pepper and cover the skillet. Allow it to simmer until the broccoli reaches your desired texture. Add the fresh thyme and the cheese simmer without the cover a few minutes add the cream simmer another minute. Take the chicken out of the oven and make sure the center is cooked. Lay the cooked egg noodles on a serving platter drizzle with olive oil and mix well. Lay the chicken tenders on top and poor the broccoli and sauce on top of the chicken. Sprinkle with chopped parsley and serve with extra grating cheese & fresh ground black pepper.
SLOPPY GIUSEPPES
Michael's note: Add a little extra-virgin olive oil if the meat is lean. Substitute finely ground chicken or turkey for this sandwich.
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large bowl, mix together the sausage meat, fennel seed, chili powders, and salt and pepper, to taste. In a large skillet over medium heat cook the sausage mixture until browned. Remove it from the pan and set aside; drain off all but 1 tablespoon of the fat from the skillet.
- Return the skillet to medium heat and add the onions and garlic. Cook until the onions are soft, stirring often, about 5 minutes. Add the red wine. Stir in the tomato paste, pureed tomatoes, and dried oregano. Bring the mixture to a boil and add the cooked sausage. Turn the heat down and simmer for about 15 minutes. Taste and adjust seasoning with salt and pepper. If mixture is too thick, thin it with a little broth or water.
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