Feb 21

Decadent Duet: Portabella Mushroom & Broiled Blue Cheese

Portabella & Broiled Blue Cheese #1Portabella & Broiled Blue Cheese #2Portabella & Broiled Blue Cheese #3I was never a fan of Portabella Mushrooms. Not because I do not enjoy the complexity and earthy flavor that different mushrooms provide to a dish. More because Portabella Mushrooms had become too popular and for some inexplicable reason each time I ate one, someone had marinated it in balsamic vinegar for far too long. It was like chewing on a sponge soaked in vinegar.

I do not remember the reason why, but one day I bought too many Portabella Mushroom caps and had no idea what I was going to do with all of them. It was one of the moments of clarity in the kitchen that translates into an amazing creation. I am sure others had thought of the idea themselves, but I have never considered the notion until a few months ago.

I had mushrooms. I love stuffed mushrooms. Is there anything that does not go well with blue cheese? It was a simple process of saying, “Why not?”. There was no experimentation, no checking on-line for tips or ideas, it was an experiment of pure guess work that was a success the first time it was attempted.

Ingredients:

  • 1 Large Portabella Mushroom Cap
  • 1 Handful of Crumbled Blue Cheese / Mushroom Cap

Instructions:

  1. Poke three or four slits through the mushroom to allow the juices to drain when it bakes.
  2. Preheat the oven (toaster oven) to 350 degrees Fahrenheit
  3. Place mushroom in aluminum foil and bake for 20 minutes.
  4. Add crumbled blue cheese to the top of the mushroom and then broil for 5 – 7 minutes.
  5. Take the mushroom capped with melted blue cheese out of the oven (toaster oven) and allow it to cool for a few minutes before enjoying. If not, you will burn your mouth.

Whether it is enjoyed as a stand alone snack, a side dish to a meal or even as the bottom component of a grilled turkey burger topped with sauteed onions the flavor and texture is full of contradictions that pair well together.

An alternative to using the large caps, is to use the smaller Baby Portabella Mushrooms. Remove the stems (save them for vegetable stock), baked them for a lesser amount of time, top with crumbled Blue Cheese and then broil for 5 minutes. A perfect complex flavored appetizer that is more bite sized then a snack.

 

 

Feb 20

Chicken Cordon Bleu qui est Facile à Faire

Before I began writing this post to the blog, I had the impression that Chicken Cordon Bleu was a chicken dish of French origin. Given that my rendition of the dish is a little different then how Chicken Cordon Bleu is normally prepared, I thought a little research on the topic of this post was worth a few minutes of my time.

Chicken Cordon Bleu a la Americana

Chicken Cordon Bleu a la Americana

Much to my surprise, the first references to Chicken Cordon Bleu are here in the United States in the mid 1960’s. The direct translation of ‘chicken cordon bleu’ is ‘chicken blue ribbon’. My liberal use of  Bing Translator converts “Chicken Cordon Bleu qui est Facile a Faire” to mean “Chicken Cordon Bleu that is Easy To Make”, or something like that.

Chicken Cordon Bleu is traditionally prepared by butterflying or with a kitchen mallet / tenderizer beating the life out of the breast until it is thin. Then you are to add a slice of ham and a slice or wedge of soft cheese to the center, roll the breast around the ham and cheese, stick it with a toothpick, dip in an egg wash, cover with bread crumbs and then either bake or fry. There are also numerous references to making either a mushroom or cream sauce in which to top the cooked Chicken Cordon Bleu prior to serving.

I am confident that this style of preparation is very tasty, nice and moist, but I also have six or more baked breaded chicken cutlets in the refrigerator that are waiting to be used. It has been a few years since I first developed this version of Chicken Cordon Bleu and to this day it is still a favorite for dinner.

Ingredients:

  • 1 to 2 Breaded Chicken Cutlets per Person
  • 1 to 2 Slices of Deli Ham depending upon the thickness
  • 1 to 2 Slices of Baby Swiss Cheese depending upon the dimensions of the cheese

Instructions:

  1. If the breaded chicken cutlets have not just been made, remove from the refrigerator in order to remove the chill from the cutlets.
  2. Preheat the oven to 350 degrees Fahrenheit
  3. Place the breaded chicken cutlets on either parchment paper or aluminum foil on a baking tray and place in the oven for about 5 minutes. You want to remove the chill from the cutlet but not start cooking the cutlet so it turns into chicken jerky. You could also lightly cover the cutlets with aluminum foil to keep them from dying out as they are warmed in the oven.
  4. Once the cutlets have been heated, remove the tray from the oven.
  5. Place the ham on top of each heated breaded chicken cutlet. Create some folds so as to not make it look to flat and layered.
  6. Place the breaded chicken cutlets with the ham back in the oven for 3 – 5 minutes.
  7. Remove the breaded chicken cutlets from the oven and place the Baby Swiss Cheese on top of the heated ham.
  8. Switch the oven to Broil
  9. Place the tray of chicken parmesan on the top rack of the oven.
  10. About 5 minutes later the cheese should be nicely melted and has begun to bubble.
  11. Remove from the oven and serve with accompanying side dishes.

Suggested Side Dishes:

  • Steamed vegetables lightly tossed with Olive Oil, Salt and Black or Crushed Red Pepper. See: Steamed Broccolini – Italian Style
  • Risotto. See; Risotto with Portabellas and Asiago
  • Canned Corn (Yes, I know but it does go well with the meal.)
  • Mashed Potatoes

Feb 19

Chicken Parmesan using Baked Chicken Cutlets

Just as Peanut Butter and Chocolate is a match made in heaven, so is the combination of a seasoned breaded chicken cutlet, marinara sauce and melted mozzarella cheese.

Unfortunately, multiple decades of Italian-American restaurants serving heavily breaded chicken breasts, smothered in too acidic tomato sauce and either too little or too much melted mozzarella cheese has transformed what can be a perfectly portioned and well balanced flavored dish into a menu option that either is rarely ordered or only as an option of the uninitiated.  Let is not even discuss the heavily processed, quick frozen options available in the frozen section of the grocery store. Either option requires a heavy dose of antacid to combat the agita.

In the posts Breaded Chicken Cutlets (Baked) and Italian Marinara Sauce – Santelli Family Style the “how to prepare” was presented for the two primary components of Chicken Parmesan. This post will show how to bring these two primary components together to create a flavorful and nicely portioned meal together.

See ingredients, instruction on how to prepare and suggested side dishes below.

 

Ingredients:

  • 1 – 2 Breaded Chicken Cutlets per Person
  • Marinara Sauce
  • Handful of Shredded Mozzarella Cheese per Cutlet

Instructions:

  1. If the breaded chicken cutlets have not just been made, remove from the refrigerator in order to remove the chill from the cutlets.
  2. On the stove, or in the microwave, reheat a few cups of marinara sauce
  3. Preheat the oven to 350 degrees Fahrenheit
  4. Place the breaded chicken cutlets on either parchment paper or aluminum foil on a baking tray and place in the oven for about 5 minutes. You want to remove the chill from the cutlet but not start cooking the cutlet so it turns into chicken jerky. You could also lightly cover the cutlets with aluminum foil to keep them from dying out as they are warmed in the oven.
  5. Once the cutlets have been heated, remove the tray from the oven.
  6. Spoon or ladle a light cover of sauce over the breaded chicken cutlets.
  7. Take a handful or two of shredded mozzarella cheese and sprinkle over the top of the sauce. Cover as little or as much as you desire.
  8. Switch the oven to Broil
  9. Place the tray of chicken parmesan on the top rack of the oven.
  10. About 5 minutes later the cheese should be nicely melted and has begun to bubble.
  11. Remove from the oven and serve with accompanying side dishes.

Suggested Side Dishes:

  • Steamed vegetables lightly tossed with Olive Oil, Salt and Black or Crushed Red Pepper. See: Steamed Broccolini – Italian Style
  • Risotto. See; Risotto with Portabellas and Asiago
  • Polenta
  • Small portion of spaghetti

 

Feb 18

Italian Marinara Sauce – Santelli Family Style

There are few things that can rile me. Crocs are one of those things and spaghetti sauce from a jar or can is one of the others. Yes, I understand that some people have never been taught, cannot be bothered or just do not think that making a homemade spaghetti sauce is simple to accomplish. The truth is that to make a simple base marinara sauce is one of the easiest tasks to accomplish. In addition to being deceptively simple, the sauce is the basis for many additional pasta sauces whether you add meat, vegetables or seafood.

For as many Italian-American surnames in the United States, there are just as many secret family recipes that have been passed down, changed and evolved over time. There is no one way of making a marinara sauce that is better then another…some just taste better, like my great grandmother’s.

Whether you call it Marinara sauce, tomato sauce, Italian sauce, gravy, pasta sauce or spaghetti sauce it is all basically the same.

The basis for the sauce are the tomatoes. This is where personal preference becomes a deciding factor. Do you use strained, crushed, whole peeled (then crushed or blended), paste or puree it is truly the choice of the cook. For me, I prefer to use strained tomatoes for the seeds have been removed which I believe add a bitterness to the sauce. When at all possible I purchase Pomi Strained Tomatoes.

Ingredients:

  • 2 x 24 Oz. – 28 Oz. Container of Tomatoes (your choice of the type of tomatoes)
  • 4 – 12 Peeled Garlic Cloves (depending upon size)
  • 1 Cup of Red Wine
  • 1 x TSP Sambal Oelek (Southeast Asian Chili Paste) – Optional, but does provide a subtle kick
  • 1/2 Cup of Grated Italian Cheese (Parmesan or Romano)
  • Olive Oil
  • Salt (I prefer Sea Salt)
  • Black Pepper
  • Italian Seasoning (if I do not have Oregano and Basil growing fresh in the garden)

Instructions:

  1. In a large pot drizzle some Olive Oil and turn the stove on to Medium High.
  2. Add the Garlic and pinch or two Salt when the Olive Oil is hot. With a wooden spoon keep the Garlic from burning. The intent is for the whole Garlic Cloves to have a nice golden brown exterior.
  3. Add the Sambal Oelek, coating the browned Garlic. If you have fresh chili peppers then you can use them in lieu of the Sambal Oelek. Crushed Red Pepper flakes work well in a pinch.
  4. Add the wine, allowing for the alcohol to boil off.
  5. Add the two containers of tomatoes (If using whole peeled tomatoes, you will want to either hand crush, dice or run run them through the blender before adding).
  6. Make sure all of the ingredients are well mixed.
  7. If using Italian Seasoning, liberally coat the surface of the sauce. If using fresh herbs, do not add them until much later in the simmering of the sauce.
  8. Add the Grated Italian Cheese, mixing all of the ingredients completely.
  9. Once the sauce has come to a boil, reduce the temperature to Low, stir and allow the sauce to simmer.
  10. At a minimum, the sauce will need to simmer for an hour or two to ensure that enough water evaporates, the flavors are will combined and you achieve the thickness you desire for your sauce. At some point you will want to add Black Pepper to taste.
  11. If you are using fresh herbs in lieu of dried herbs, add the fresh herbs 15 – 20 minutes before you intend to use the sauce.

Uses for the Marinara Sauce:

  • Serve as is with pasta
  • Add vegetables, meatballs, sausage or seafood
  • Chicken Parmesan
  • Eggplant Parmesan
  • Create a blush sauce by adding Cream or Half & Half

A few additional thoughts:

  • The purpose of keeping the garlic cloves whole in the sauce versus mincing, chopping or slicing is that when simmered whole there is a sweetness that is imparted by the garlic and if the sauce is simmered long enough the garlic will simply dissolve into the sauce.
  • If the sauce becomes to thick, add either water or chicken stock (preferred) to reduce the thickness.
  • Personally, making the sauce the day before and then reheating it the next day for use always seems to make for a better tasting sauce.
  • A sauce in the refrigerator will keep for about a week before needing to be frozen or discarded.
  • Leftover sauce can be frozen and kept for 6 months in the freezer.

Feb 17

Breaded Chicken Cutlets (Baked)

For an updated post with pictures read: Oven Baked Breaded Italian Chicken Cutlets: Step by Step with Pictures

I am not the biggest fan of fried food, but I do enjoy the flavor that the breading can bring to food. Whereas fried food in my opinion needs to be eaten hot and fresh to enjoy the flavor that the salt and seasoning brings to the food, I find baked breaded food to be enjoyable at any time…even 3AM in the morning fresh out of the refrigerator.

Baked Breaded Chicken Cutlets

Baked Breaded Chicken Cutlets

Traditionally, chicken or eggplant parmesan is a thin slice of chicken (a cutlet) or eggplant that has been breaded, pan fried and then layered with sauce and cheese. I do not recall when, but at some time in the past, either my mother or sister introduced me to oven baked chicken cutlets. It was only then did I discover the joy and versatility of baked breaded chicken cutlets.

Total time: 30 mins
Ingredients:

  • 3+ Lbs. of boneless and skinless Chicken Breasts (about 5 breasts) – should make 15 cutlets
  • 3 Cups of Italian Seasoned Bread Crumbs
  • 1/2 Cup of Grated Italian (Parmesan or Romano) Cheese
  • 3-4 Eggs
  • 1 TBSP of Ground Black Pepper (can use less)
  • Olive Oil

Equipment:

  • 2 or more Baking Pans
  • Parchment Paper or Aluminum Foil
  • Sharp Heavy Knife
  • Large Cutting Board
  • 2 Deep Pie Dishes / Pyrex Wide Casserole Dishes
  • 3 Forks

Instructions:

  1. With the knife, trim off any excess fat and rib meat from the chicken breast. If you are so inclined, separate the chicken fat from the trimmed meat, saving both in freezer bags for future use (soup and stock).
  2. Place the chicken breast flat on the cutting board. With the knife parallel to the cutting board you want to slice the chicken breast into three cutlets of equal thickness. If they are not of the same thickness and look a little ragged that is fine. They will also not be of the same size for the chicken breast is not a perfect cube of meat.
  3. Crack the eggs into one of the large dishes, completely beating the eggs as if you were making scrambled eggs.
  4. Place the bread crumbs, grated cheese and black pepper and mix all ingredients into the second large deep dish.
  5. With a fork place a cutlet in the egg wash ensuring that all surfaces are coated with the egg wash. The dish should be large enough so that two or three cutlets can be soaking in the egg wash at any one time.
  6. With the fork remove the covered cutlet from the egg wash and place on top of the breading mixture. Pat the cutlet firmly down with the first fork.
  7. Then with the second fork, scoop the breading mixture around the sides and top of the cutlet pressing down on the breading so that it sticks to the egg wash. Once complete, stab the cutlet with the fork, flip the cutlet over and repeat the same steps. This will ensure equal coverage of breading over the cutlet.
  8. Place the breaded cutlet on the parchment paper (or aluminum foil) and repeat the process until two baking sheets are full of breaded cutlets. When placing the cutlets on the baking sheet, there needs to be at a minimum of a small gap between each cutlet. Typically you will be able to place 5 – 7 cutlets on each baking sheet.
  9. Turn on the oven to 350 degrees Fahrenheit and preheat.
  10. With the olive oil you want to drizzle a small amount of the oil onto each breaded cutlet.
  11. Place the baking sheets into the oven and set the kitchen timer for 10 minutes. While this first batch of cutlets are baking, you can begin on the second batch of breading the cutlets if you have more baking sheets to utilize.
  12. When the timer goes off, take the baking sheets out of the oven and with the third fork flip each cutlet over.
  13. Drizzle more olive oil onto the cutlet and place the baking pans back in the oven.
  14. Set the timer for another 10 minutes.
  15. Once the second 10 minutes of baking has finished, take the baking pans out of the oven and let the chicken cool.
  16. Repeat Steps: 8-15 for the second batch of cutlets that you have prepared.

Uses for the breaded chicken cutlets: