Chicken: Emeril's Turbo Dog Chicken
Source of Recipe
Shared by SheHuffer, altered from Emeril Lagasse recipe
Recipe Introduction
"Emeril Lagasse’s Turbo Dog Chicken with a Warm Creole Mustard and Roasted Tomato Coulis"
List of Ingredients
Coulis:
6 whole Italian Roma tomatoes, cut in half
1 tablespoon Essence, recipe follows
1 tablespoon minced shallots
2 teaspoons minced garlic
3 tablespoons creole mustard
1/2 teaspoon white pepper
1/2 cup chicken stock
Chicken:
1 cup cold Turbo Dog Beer or any dark beer
2 egg whites, slightly beaten
1 cup oat flour
1 tablespoon Essence
2 (8 ounces) chicken breast, skin removed
Pepper
Essence
*2 tablespoons chopped parsley Recipe
1. Preheat oven 375 degrees F.
For coulis:
2. In a mixing bowl, toss the tomatoes with 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.
3. Reduce the heat to a simmer and continue cooking for 10 minutes. Puree the mixture with a hand-held blender. Season with pepper.
For the chicken:
1. Preheat a nonstick pan on high.
2. Combine the beer, egg, flour, and Essence together, in a mixing bowl whisk until smooth. Season each chicken strip with pepper, and Essence. Dip each piece of chicken into the batter and directly into the hot pan
3. “Fry” the chicken until golden brown, Remove from the pan and season with Essence.
4. To assemble, spoon the sauce in the middle of the plate. Arrange the chicken around the sauce. Garnish with the chopped parsley,
Essence (Emeril's Creole Seasoning – without salt):
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
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