Let's Dish With Linda Lou

Where You Taste The Love

Roasted Chicken Salad With Green Grapes And Tarragon

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Roasting your chicken with skin on and bone in makes such a difference on how moist and flavorful your chicken turns out. This Roasted Chicken Salad With Green Grapes And Tarragon is to die for. It may be the sweet green grapes, or maybe it’s the hint of the anise flavor the tarragon brings to the table.

It’s really all about the balance between savory and sweet.

Tarragon

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Red Onion

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Prep time: 15 minutes
Cook time: 35 to 40 minutes (until the internal temperature of chicken is 165-degrees F.)
Total Time: 55 minutes
Yields: 6 to 8 servings

Ingredients For Roasted Chicken:
2 large chicken breasts, bone-in skin-on
1/4 cup of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Ingredients For Salad:
2 1/2 cups of roasted chicken, 2-inch dice
1 1/2 cups of large diced celery (include their leafy tops)
1/2 a cup of red onion, finely diced
2 cups of green grapes, halved
1 tablespoon of fresh tarragon leaves, finely chopped
1/4 cup of chopped pistachios, roughly chopped
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
3/4 cup of really good mayonnaise
1 package of Tostadas

Directions:
Preheat
oven to 350-degrees F.

Place two chicken breasts onto a rimmed baking sheet pan. Drizzle olive oil, rubbing the oil over the tops of the chicken. Sprinkle Kosher salt and fresh ground pepper over both breasts. Transfer to the oven and cook for 35 to 40 minutes or until the internal temp reaches 165-degrees F.

While the chicken is roasting, halve the grapes, dice the red onion, dice the celery (including the leafy green tops), finely chop the tarragon, and roughly chop the pistachios. Add all the ingredients into a large mixing bowl, transfer to the frig to chill until the chicken is ready.

Pull the chicken out of the oven and allow it to cool down enough to handle. Remove the skin, debone, and dice the chicken up into large chunks.

Add the warm diced chicken to the large mixing bowl containing the grape mixture. Add the mayonnaise, Kosher salt, and fresh ground black pepper, gently toss to combine. While the roasted chicken is still warm it will absorb the flavors. This is my Roasted Chicken Salad With Green Grapes And Tarragon.

1 Comment »

Yorkshire Pudding

2014-12-27 17.36.23

Moving to London in the early ’70s was really a scary time for me. I was from a small suburb in New Jersey where everyday life as I knew it was turned upside down. England was a different world for me and took some time to adapt. We live with my Auntie Joyce and my cousins Gina and Marco. As time went by and being so young I’d adapted to this new way of life.

During this time it was only my mom, my sister, and me and we didn’t have much in the way of money but we had each other, and food became more important than I’d ever remembered it being.

I remember having fun watching my mom making dishes she knew as traditional but ones I didn’t recognize. I asked a lot of questions. My mom was born and raised in London and I could see in her face how she loved the style of cooking and the traditional dishes that were familiar to her.

I found this new style of food to be really different but delicious. Now I can tell you, being a kid, there were some foods I just wouldn’t touch, however, Sunday dinners were the best. Yorkshire Pudding I loved. Roast beef, roasted potatoes, gravy, and Yorkshire Pudding.

I’d watch Auntie Joyce preparing the Yorkshire Pudding and because I loved it, I memorized every step. Yorkshire Pudding is not so much a pudding as we know it here, but a type of bread that’s used to dip into a gravy. I’d say it’s more like a popover. I do remember taking my first bite.

Being a bread lover I was hooked. I think the reason I  remembered this recipe is because it took only a few ingredients and the measurements were simple. A cup, a cup, and a cup. Let me show you how I did it.

I mentioned it was a cup, a cup, and a cup, I’m increasing the recipe to 4 cups of each ingredient.

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Prep Time: 5 minutes
Inactive Prep Time: 1 hour
Cook Time: 20 to 25 minutes
Total Time: 1 hour 30 minutes
Equipment: 2 large muffin pans
Yields: 12 Yorkshire Pudding

Ingredients:
4 cups of all-purpose flour
4 large eggs
4 cups of milk
1 block of vegetable shortening (depending on how many you’re making, you’ll need 1 tablespoon in each muffin holder)

Directions:
Preheat oven to 450-degrees F.
Start by whisking the milk and eggs together, then slowly whisk in the flour until just combined. DO NOT overmix. The batter may be slightly lumpy, that’s fine. Place the batter in the refrigerator to rest for one hour.

Add 1 tablespoon of vegetable shortening in each one of the muffin holders. Place the muffin pan into the oven until the oil is super hot and bubbly, 2 to 3 minutes. Remove the muffin tins from the oven and carefully ladle in the batter. Fill each tin about 3/4 of the way full. Place the muffin pans back in the oven. Bake for 20 to 25 minutes. Remove the Yorkshire Puddings from the muffin tins as soon as you’re able to handle them. You’ll want to serve them while they’re still nice and hot.

2 Comments »

Pappardelle Alfredo With Blackened Chicken

2014-12-26 18.40.33

I love 💗Pappardelle. Those wide pasta noodles grab onto the sauce perfectly. For my Pappardelle Alfredo With Blackened Chicken, I start with the chicken.

Flat Leaf Italian Parsley

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Colander-Style Spoon

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Flat Leaf Italian Parsley

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Prep time: 10 minutes (make sure you have all the ingredients prepped and measured in advance, for ex., cheese grated, and the chicken seasoned)
Cook time: 30 minutes (time may vary depending on the amount of chicken)
Total Time: 40 minutes
Yields: 4 servings
Equipment: cast-iron skillet, 6-quart saucepot, 3-quart saucepot, deep-sided frying pan (rondeau), 10-cup food processor, large oven-safe serving platter, Microplane

Ingredients:
8 chicken cutlets, 1/4-inch thick
6 tablespoons of olive oil
10 tablespoons (1 stick plus 2 tablespoons) of butter, unsalted
1 package (1 pound) of Pappardelle (substitute Fettuccine)
1 bunch (1 pound) of fresh asparagus (blanched and cut on the bias into 2-inch pieces), optional
1/4 cup of blackened seasoning
1 quart of heavy whipping cream
1 teaspoon of nutmeg, freshly grated
1 teaspoon garlic powder
1 teaspoon Kosher salt
1 1/2 teaspoons of freshly ground black pepper
1 cup of Parmigiano-Reggiano cheese, freshly grated, extra for garnish
1/4 cups of fresh Italian flat-leaf parsley, finely chopped

Ingredients For Blackened Seasoning:
3 tablespoons smoked paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon of dried thyme
1 teaspoon of dried oregano
1 1/2 teaspoons Kosher salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

Directions For Blackened Seasoning.
In a small mixing bowl, add all the spices along with the Kosher salt and fresh ground pepper, stir to combine. Store in an air-tight container in a cool dry place.

Directions:
Sprinkle the blackened seasoning on both sides of the chicken cutlets.

In a preheated cast-iron skillet over medium heat melt 2 tablespoons of butter and 2 tablespoons of olive oil. Start with 3 cutlets in the skillet, cook for 3 to 4 minutes per side. You want to make sure they are cooked all the way through. Some of the cutlets may be slightly thicker so those may need a little longer in the skillet. Once the first batch is finished, slice the chicken on the bias, and transfer to an oven-safe platter. Repeat the process two more times until the remaining chicken cutlets are cooked and sliced. 

Note: Cover with the platter foil, place it into a 225-degrees F. oven to keep chicken warm while finishing the remaining chicken cutlets.

Next, *blanch the asparagus in boiling salted water for just a minute or two. Using a large hand-held strainer or slotted spoon, transfer the blanched asparagus right into a bowl ice water to shock them and stop their cooking. Once the asparagus has cooled down, remove the asparagus from the water and slice the spears on the bias, 2 inches in length. Set aside.

In a large deep-sided pan(rondeau) over medium heat melt 4 tablespoons of butter. Add the heavy cream, freshly grated nutmeg and garlic powder, whisk to combine. Reduce the heat to low, add the Kosher salt and fresh ground black pepper, stirring occasionally, until sauce comes to a simmer and begins to thicken, 3 to 5 minutes. Turn the heat off before adding the grated Parmigiano-Reggiano cheese. Stir to combine.

At this point the Alfredo sauce and chicken are done, next, is to cook the pasta.

While making the Alfredo sauce, have a large saucepot of salted boiling water ready on the back burner. Now all you need to do is to cook the pasta (Pappardelle or Fettuccine) according to package instructions, 8 to 12 minutes. Do Not discard any of the pasta water.

Note:  If the sauce needs thinning out ladle small amounts of the starchy pasta cooking water and toss. Add the pasta water only after you’ve combined the pasta and sauce.
Reserve the rest of the hot pasta water on the back burner.

After I’ve tossed the pasta through and made any adjustments needed to the sauce, add the blanched asparagus tips into hot the pasta water to heat through before adding it to the finished Pappardelle Alfredo, toss to combine.

Finish the dish by arranging the sliced blackened chicken on top of the pasta alfredo. Garnish with more freshly grated Parmigiano-Reggiano cheese and fresh Italian flat-leaf parsley. This dish is so delicious and comforting that I’m sure once you try it, you’ll be making Pappardelle Alfredo With Blackened Chicken again and again.

Serve immediately.

*Blanch: Blanching (scalding vegetables in boiling salted water for a short time) cleanses the surface of dirt and organisms, brightens the color and helps retain the vitamins. Transfer the blanched vegetables into an ice bath to stop the cooking process and lock in the color.

1 Comment »

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