Tag Archives: best thing i ever made

Chicken Sage Prosciutto Sandwich

Chicken Sage Prosciutto Sandwich

  • Servings: 2
  • Difficulty: easy
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Alex Guarnaschelli, Executive Chef @ Butter in NYC and Food Network star made this sandwich as one of her “best things I have ever made” recipes. I adapted her recipe and it really is one of the better things I have ever made. Thank you Alex!

If you like a BLT or Club Sandwich then you will like this. It has the crispy Prosciutto that almost crackles like a potato chip. The thin and even chicken gives you perfection and consistency every bite. Also the idea of frying sage leaves and adding them to the sandwich delivers a subtle umami bomb. Finally the mayo and red wine vinegar cut through the fried chicken and bacon to compliment it with a zing. Lastly your bread choice is key. For me I cut thick slices of sourdough and broiled them with a little butter so that they had a sturdy and crunchy side while remaining pillow soft on the inside and outside.

Ingredients:
2 skinless chicken breasts “butterflied “ and pounded thinly and evenly
1 cup canola/peanut oil
6 slices prosciutto
10 fresh sage leaves, stemmed
Thick cut Sourdough Bread
Romaine lettuce
Tomato (sliced, salted and patted dry)
½ tbs dried oregano
1 pinch of cayenne or Slap ya Mama (optional)
Kosher salt and pepper

2 eggs, lightly beaten
2 cups plain breadcrumbs
1/4 cup grated Parmesan
1 tbs of Slap Ya Mama (optional)

Spread
4 tbs Dukes mayo
2 tbs cup red wine vinegar
1 tsp Tabasco

Directions:
1. Lets prep everything first. Mix your mayo and red wine vinegar and set aside. Cut your lettuce and your tomatoes. For the tomatoes slice them evenly and put some salt on them and let them sweat on a paper towel. It will pull some of the juice out. Now, butterfly your chicken and between plastic, pound them until they are perfectly even in thickness. Sprinkle both sides with Kosher Salt, Pepper and Oregano and set aside.

2. Take two glass pans and in one beat your eggs together and in the second one mix your breadcrumbs, Parmesan cheese and cayenne or Slap Ya Mama (optional). Now place your seasoned chicken in your egg wash and then dredge them in your breadcrumb mixture. Make sure it is evenly coated and then set them aside to let the coating adhere. 20mins is ideal but 5 minutes will work.

3. Heat your cast iron skillet and pour in your oil and let it heat up. While your oil is heating up get your sage and Prosciutto ready. They fry quickly. Start by frying your Prosciutto and when brown and crispy set them aside on a paper towel. Now fry your sage for about 1 minute. Set aside on paper towel. Now in the same oil turn your heat down to medium low or a little above it. The cast iron retains heat and you want to make sure your chicken cooks through. We like ours on the dark side. Cook both sides for 3-4 minutes and then let them rest on a wire rack.
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4. While your chicken is resting, Slice and butter your bread and broil on one side until it is golden brown.

5. Assemble your sandwich by spreading both sides of the browned bread with the mayo/red wine mixture. Add your chicken and top it with the crunchy Prosciutto, Sage, lettuce and tomatoes.

Prepare to be worshiped.
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Pablano Mexican Chicken Lasagna

Pablano Mexican Chicken Lasagna

  • Servings: 6
  • Difficulty: medium... it's easy but involved
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I was watching “The Best Thing I Ever Made” on the Food Network. Marcela Valladolid raved about her Pablano Lasagna. I whipped one up and it didn’t disappoint.
However, I thought I could make a few tweaks by bumping up the corn, pablanos and adding chicken.
http://www.foodnetwork.com/recipes/marcela-valladolid/corn-and-poblano-lasagna-2-recipe.html

She's a beauty
She’s a beauty

Ingredients:
3-4 chicken breasts
8 pablano peppers
4 garlic cloves
1/2 lemon
1 onion (yellow or white)
3 zucchinis (med to large)
3 jalapeno peppers
6 ears of fresh corn (use 3 – 4 cups and save the rest for another recipe)
4 sprigs of fresh thyme
1 can Rotel 10 oz
1/2 cup chicken Broth
1 pkg “No Boil” lasagna noodles
2 tbs unsalted butter
2 cups heavy cream
2 cups fresh mozzarella (or Marcel used Oaxaca cheese)

Spices:
1tbs Cumin,
2 tsp Ancho Chili Powder,
3 pinches of Kosher Salt
Black Pepper
Pinch of Cayenne (optional)

Directions:
1. 24hrs before cooking, marinate your trimmed chicken in your chicken stock, Rotel, squeezed half lemon, cumin, ancho chili powder and cayenne.
2. Day of cooking. Char your pablanos, jalapenos and corn on the grill, stove or in oven (broil). You want the peppers burnt/black/blistered. I also like my corn to have a nice tan too.
3. Save your marinade. Go ahead and throw your chicken on the grill (medium/hot 400 range) and get some nice marks on the them. You will saute them later so don’t cook them fully on the grill.
4. Remove peppers and put them in glass bowl and cover with plastic wrap and let them steam for easy skin removal. I like to keep a little on for taste.
5. Once your corn and peppers are cooled to handle. Take a knife and carefully cut of the corn kernels and put them into a bowl. Also remove the clean skin of the peppers until you have mostly the green flesh. Then filet them open and cut into strips removing all seeds and membranes.
6. Go get your chicken off the grill and set it aside. Again, we just used the grill for marks not for fully cooking the chicken.
7.  Pour yourself a glass of tequila, squeeze a lime and hit it with some agave or simple syrup (which you should always have at the ready). Relax a little.
8. Two pots on the stove. First pot add 2 tsp of butter and your minced garlic on medium heat.  Simmer for a minute and then add corn ( i used about 3.5 cups of corn) and diced jalapenos.  Stir a little and then add the heavy cream, thyme and pinch of cayenne. Reduce heat and let the flavors meld.
9. Second pot: (this is where I could get a lecture but I am alive because heat kills bacteria).  Then slice your onions and chicken very thinly and put them into the pan/ pot and let it simmer with 1bs butter.  Add some marinade or a little chicken stock to keep it moist.
10. Take your corn mixture and put it into the blender (be careful it’s hot and will blow your lid off so let it vent or cool) Blend until smooth.

Now all we do is build the lasagna. Preheat oven to 350. Pour out liquid from our chicken and onions, slice zucchini into thin strips. Take a 9x 13 glass baking dish and ladle corn mixture on the bottom, then three pasta sheets to cover the bottom, then add your chicken and onions (without the marinade – we just used it to keep it moist and cook in some flavor), and now your sliced zucchini and pablanos. Repeat 2x lasagna, corn, chicken, pablanos and cheese, cover in foil.
Bake it for 45/50 mins. Turn on your broiler, remove foil and let it go for 10 mins or until cheese is brown and bubbly.

As Marcela might say…”dat ta da…”

Pablano chicken lasanga