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Blackened Chicken Caesar Bowtie Salad




Source of Recipe


Internet


List of Ingredients




One 8 oz. boneless breast of chicken
1/2 cup clarified butter
1/4 cup blackening spice


Recipe



Coat chicken in butter, cover with spice. Place chicken in cast iron pan that is smoking hot. Sear on each side for 3-5 minutes to form hard spicy crust.

Blackening Spice
Peppers
2 Jalapeno
1 Habanero
1 Serrano
1 Cayene
2 Poblano
2 Anaheim
2 Ancho

Fresh Herbs
Oregano
Basil
Thyme
Cilantro
garlic
onion
chives
Instructions

Hang peppers on string and dry for several weeks. Remove stem and seeds. Place in a coffee mill or food processor and mill to fine powder. Add dried herbs with 1 tbls salt (Kosher), 1 tbls sugar, 1 tsp black pepper and continue to mill until they are a fine powder.
Caesar Dressing

2 eggs
4 oz extra virgin olive oil
4 whole Rizzoli Anchovie Filets
1 tsp. garlic minced
1 tbls. Dijon Mustard
1 oz. red wine vinegar
1 oz. Balsamic Vinegar
Juice from ½ lemon
Pinch of salt and pepper
3 dashs each of: worchestershire and Tabasco
¼ cup grated Reggiano Parmigiano cheese
Instructions

Coddle eggs for 1 & 1/2 minute in 180 degree water. Separate yolks. Add the yolks to bowl with garlic, mustard, and Anchovies; mix into paste. Slowly drizzle oil to form an emulsion, while whisking constantly. Add vinegars, lemon juice and the other ingredients. Whisk thoroughly. Toss with bowtie pasta and blackened chicken.