CHICKEN PARM
Provided by Alton Brown
Categories main-dish
Time 2h30m
Yield about 4 servings
Number Of Ingredients 22
Steps:
- Cut the butterflied and pounded breasts into 6 to 8 even pieces. Season with the salt on both sides and place on a rack set inside a sheet pan (technically we use "half" sheet pans for this). Cover and refrigerate for 30 minutes.
- Combine the breadcrumbs, potato chips, oregano, parsley and garlic powder in a gallon zip-top bag and crush into a course meal.
- Set up a breading station with three loaf pans: place the flour in the first pan, the beaten eggs in the second, and the breadcrumb mixture in the third. Set a clean wire rack inside a sheet pan to hold the breaded pieces.
- Unwrap the chicken and blot well with paper towels then dredge the chicken first in the flour (shake off the excess), then dip in the beaten eggs (again, drain the excess), and finally coat with the breadcrumbs before placing on the rack.
- Position an oven rack in the top third of the oven and crank the broiler to high. Line a clean pan with paper towels and have it standing by.
- Melt 2 tablespoons of the butter with 1 tablespoon of the olive oil in an 11-inch sauté pan over medium heat. When the butter foams, add half the breaded chicken to the pan, but don't overcrowd. Cook, undisturbed, until crisp and golden brown, about 2 minutes per side. Transfer to the clean rack, wipe out the pan and repeat with the remaining butter, oil and chicken.
- Spread 3/4 cup of the red sauce into the bottom of a a 9-by-13-inch broiler-safe baking dish or pan and broil until the sauce bubbles and begins to caramelize, about 2 minutes.
- Remove the dish from the oven and arrange the chicken pieces in a single layer. Dot the chicken with the remaining red sauce, leaving bare spots to retain some crispy bits. Scatter the fontina and mozzarella over the sauce.
- Return to the broiler until the cheese is bubbly and beginning to brown, about 1 minute to 1 minute and 30 seconds.
- Garnish with chopped flat-leaf parsley.
- Work the garlic, salt and 1/2 teaspoon extra-virgin olive oil together with a mortar and pestle until a paste forms.
- Heat the remaining 1/4 cup extra-virgin olive oil in a medium saucepan over medium heat. Add the garlic paste and cook, stirring, until it begins to brown, about 2 minutes.
- Add the anchovies and the red pepper flakes and cook until the anchovies begin to break down, about 1 minute. (I usually use the back of a wooden spoon to crush the anchovies.)
- Add the tomatoes and break them up with the back of the spoon then submerge the Parmesan rind in the sauce. Reduce the heat to medium-low and simmer, until the sauce is almost dry, about 1 hour.
- Discard the Parmesan rind or feed it to the dog. Use the sauce immediately or store in an airtight container in the fridge. (See Cook's Note.)
CREMA
Provided by Alton Brown
Categories condiment
Time P1DT11m
Yield approximately 1 cup
Number Of Ingredients 4
Steps:
- Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.
- Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.
GOOD EATS CHICKEN PICCATA
Roughly translated, piccata means "sharp," and refers to an entire class of dishes featuring very thin cutlets cooked in a pan and served with a sharp or piccata sauce.The flavor of this chicken dish is piccata indeed with the acid of the lemon and the bracing brininess of the capers. There's also a rounded umami from the mushrooms. And to be honest, the chicken thighs are way better than the turkey breast I used in my original application - never send breasts to do a job better suited to thighs. This recipe first appeared in Season 2 of Good Eats: Reloaded.
Provided by Sarah Chanin
Categories Mains
Time 1h
Number Of Ingredients 12
Steps:
- Combine the broth, wine, and lemon juice in a liquid measuring cup and set aside. Season the thighs with 2 teaspoons of the salt and all of the pepper.
- Dump the flour into a gallon-size freezer bag and add one thigh. Push out as much air as possible and seal the bag. Shake to coat then lay the bag (and the thigh) flat on a counter or cutting board and pound (as gently as you can) with a meat pounder. When the thigh is about 1/4-inch thick, remove to a plate and repeat with the remaining pieces.
- Place a heavy 11-inch, straight-sided sauté pan with a tight-fitting lidA good braise requires a good seal. over high heat for 1 minute. Add 1 tablespoon each of the butter and oil to the pan and when the butter just stops bubbling, carefully slide two thighs into the fat. Reduce the heat to medium-high and cook, giving the pan a gentle shake every now and then, until bolden brown - 2 to 4 minutes. Flip the thighs and repeat.
- Remove the chicken from the pan to a large plate or platter, add another tablespoon each of butter and oil, and cook another two thighs as before. Then follow with the final two thighsAvoid the urge to overcrowd the pan, or the thighs will stew rather than brown..
- When the last pieces of chicken exit the pan, immediately add the mushrooms and the remaining teaspoon of salt. Sauté until the mushrooms start to turn golden brown - 5 minutes, give or take.
- Stir the mushrooms out to the circumference of the pan and add the capers right to the middle, stirring until they start to brown and pop - 1 minute. Deglaze with a third of the wine-broth mixture, stirring to dissolve any browned goodness stuck to the bottom of the pan.
- Return the chicken to the pan, overlapping the pieces as needed, and pour in the remaining wine-broth mixture. Arrange the lemon slices atop the chicken, slap on the lid, reduce the heat to low and cook until the chicken is fork-tender - 5 minutes.
- Evacuate the thighs and arrange on the plater. Boost the heat back to high, add the final tablespoon of butter to the sauce, and stir constantly until the sauce begins to thicken - 1 to 2 minutes. Pour over the chicken, garnish with new lemon slices if desired, top with the parsley and serve.
CRéME ANGLAISE
Provided by Dorie Greenspan
Categories sauces and gravies, dessert
Time 10m
Yield About 2 1/2 cups
Number Of Ingredients 5
Steps:
- Bring milk, cream and vanilla bean pulp and pod to a boil. Cover pan, turn off heat and let rest for at least 10 minutes or for up to 1 hour.
- Fill a large bowl with ice cubes, and set aside a smaller bowl that can hold finished cream.
- Whisk yolks and sugar together in a heavy-bottomed saucepan. Whisking constantly, drizzle in one-quarter of the hot liquid. When yolks are warm, add the rest of the liquid in a steadier stream. Remove pod, return pan to medium heat and, whisking vigorously, cook cream until it thickens slightly, lightens in color and reaches 180 degrees. Alternatively, you can coat a wooden spoon with cream, then draw your finger across it; if cream doesn't run into the track you have created, it's done.
- Immediately remove pan from heat, and allow cream to rest for a few minutes until it reaches 182 degrees. Strain cream into the small bowl, set bowl into ice bath, add cold water and, stirring frequently, cool completely. Cover cream and chill, if possible for 24 hours.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 15 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 31 milligrams, Sugar 15 grams
CREME ANGLAISE (VANILLA CUSTARD SAUCE)
Steps:
- In a 2-quart heavy saucepan bring 2 cups of the milk, 2 tablespoons of the sugar, and the scraped vanilla bean to a boil over medium heat.
- In a large bowl, whisk together the egg yolks and remaining 2 tablespoons of sugar. Slowly pour 1 cup of the hot milk mixture, whisking constantly, into the egg yolk-sugar mixture. (Do not pour the entire yolk-sugar mixture into the boiling milk mixture, as it will curdle the eggs.) Whisk in the remaining milk. Pour the milk-yolk mixture into the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon. Do not boil.
- Remove from the heat and stir in the rum. Strain the mixture through a fine wire sieve into a heat--proof bowl. Place the sauce in an ice bath. When cool, transfer the sauce to a bowl. Cover the surface with plastic wrap and chill in the refrigerator, until ready to use. Sauce will keep in the refrigerator for 4 to 5 days if well sealed.
CREME ANGLAISE
Steps:
- In a medium mixing bowl, using a whip, whisk together the egg yolks and sugar until they are very pale yellow and smooth.
- In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean with its scrapings. Whisk about half into the egg yolk mixture until well combined, then pour back into the saucepan. Over medium heat, stirring constantly with a wooden spoon, cook until the mixture heavily coats the back of the spoon. Don't scramble the eggs.
- Strain into a clean bowl and set the bowl over ice cubes and cold water until chilled, stirring occasionally. Refrigerate, covered, until needed.
- Note: To make coffee Creme Anglaise, substitute 1/4 cup crushed coffee beans (with or without caffeine) for the vanilla bean. Bring to a boil and let steep in the cream mixture, covered for about 10 minutes. When well flavored, whisk into the egg yolks. then continue with recipe
- To crush coffee beans, place in a plastic bag, close the bag, and heavily press a rolling pin over the beans. Do not grind the beans because this will darken the Creme Anglaise.
CRèME ANGLAISE
An easy Crème Anglaise recipe.
Categories Condiment/Spread Sauce Dairy Egg Dessert Christmas Thanksgiving Valentine's Day Vanilla Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
- Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)
CREME ANGLAISE I
Spice with ground cinnamon or cloves, if desired.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
- While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
Nutrition Facts : Calories 109.3 calories, Carbohydrate 6.3 g, Cholesterol 95.5 mg, Fat 8.8 g, Protein 1.3 g, SaturatedFat 5.1 g, Sodium 10.3 mg, Sugar 5.6 g
SIMPLE CREME ANGLAISE RECIPE
This simple recipe will savour all of your sweet dishes. This is a perfect accompaniement to any desserts. Or pefectly scrumptious on its own.
Provided by mariamtherese
Time 20m
Yield Serves 12
Number Of Ingredients 0
Steps:
- In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
- While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
More about "creme anglaise recipe alton brown recipe cards recipe for chicken"
CRèME ANGLAISE | RICARDO
From ricardocuisine.com
BEST ALTON BROWN'S CREME BRULEE RECIPES | FOOD …
From foodnetwork.ca
ONE POT CHICKEN RECIPE - ALTON BROWN
From altonbrown.com
40 CLOVE GARLIC CHICKEN RECIPE | ALTON BROWN
From altonbrown.com
BUTTERMILK FRIED CHICKEN: RELOADED RECIPE | ALTON BROWN
From altonbrown.com
ALFREDO SAUCE ALTON BROWN - TABLE FOR SEVEN
From ourtableforseven.com
CLASSIC CRèME ANGLAISE RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
5/5 (2)Category DessertAuthor Grace ParisiTotal Time 10 mins
- In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
- In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.
10 BEST ALTON BROWN CHICKEN RECIPES | YUMMLY
From yummly.com
SUPER SIMPLE CREME ANGLAISE - RECIPE WINNERS
From recipewinners.com
HOW TO MAKE A FOOLPROOF CRèME ANGLAISE | RICARDO
From ricardocuisine.com
CREME ANGLAISE RECIPE ALTON BROWN RECIPE FOR CHICKEN
From tfrecipes.com
ALTON BROWN CHICKEN RECIPE - 2023 - GRAB FOR EATS
From grabforeats.com
CHICKEN: RELOADED RECIPE | ALTON BROWN | COOKING CHANNEL
From cookingchanneltv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love