Mario Batali’s sixth cookbook is entitled “Italian Grill”, and if you aren’t an owner or are on the fence about purchasing it, give this recipe a shot as a trial, it’s not only simple but truly amazing. An American concept with an Italian twist, Mario describes this grilled recipe as ” buffalo wings go to Italy”.
Mario’s Spicy Chicken Drumsticks are bathed in a deliciously spicy chipotle buttermilk marinade, and served with a gorgonzola dip rather than traditional blue cheese dressing. In place of celery sticks, Mario uses fennel bulb sticks, which can be dipped in the dressing as well.
Hari Nayak is an internationally renowned chef & the author of “Modern Indian Cooking”.
Here Chef Hari prepares a wonderful combination of the Tandoori chicken and cucumber salad in a delicious deli wrap sandwich. This video is courtesy of ifood.tv.
For the cucumber salad recipe you will need:
1 chopped tomato
1 peeled and diced cucumber
1/2 of a medium chopped red onion
1 chopped jalapeno pepper
a dash of salt
a dash of cumin powder
a handful of chopped cilantro
juice of 1/2 a lemon
Mix the above together in a bowl for the cucumber salad. Adjust ingredients as needed for taste.
You will also need:
leftover tandoori chicken breasts, or any cooked chicken
mint chutney: Options here are to buy in a jar at Whole Foods, or prepare it by mixing the following in a blender until the mixture is smooth
1/2 of a cup of mint
1/4 cup cilantro, Optionally: separated from stems
1 chopped red or green chili
1 and 1/2 tbsp of chopped red onion
3 tbsp of lemon/lime juice (tamarind juice may also be used)
5 tsp of water
salt and pepper, and a touch of sugar if desired
mayonnaise
chopped Romaine lettuce
large whole wheat tortillas
Cut leftover tandoori chicken breasts (or you could use any type of cooked chicken) into thin strips. Take a tortilla wrap and spread with mint chutney and mayo, top with chopped lettuce, chicken, and the cucumber salad. Wrap it up, slice at an angle and voila! Serve with carrot sticks or your favorite side item.
Tyler Florence is a chef, author, and star of several Food Network shows. He graduated from the College of Culinary Arts at the Charleston, South Carolina, campus of Johnson & Wales University in 1991. He was later given an honorary doctorate from the University for his culinary success. Tyler believes in uncomplicated recipes, bright flavors and fresh food. You can learn more about Tyler here.
In this video, Tyler shows us how to make a crispy Asian chicken salad.
* 2 large full free-range chicken breasts, each cut into 2 single breasts
* 1 3-inch piece of fresh ginger, grated
* 4 tablespoons toasted sesame oil
* 2 tablespoons honey
* 1/4 cup and 2 tabelspoons low-sodium soy sauce
* 4 tablespoons toasted sesame seeds
* 1 cup dates, cut in half
* 1 hothouse cucumber, finely sliced
* 6 cups baby arugula
* 6 wonton wrappers, cut into thin strips and fried
* 1/2 bunch cilantro leaves
* 1/4 cup rice wine vinegar
* 2 tablespoons sugar
Preheat oven to 375 F.
Combine the 2 tablespoons of the grated ginger, 2 tablespoons of the sesame seeds, sesame oil, honey, salt and 2 tablespoons of the soy sauce in a mixing bowl and stir to combine. Set aside — this is the glaze that will be used on the chicken.
Heat a 2-count of olive oil in a large saut pan over medium heat. Season the chicken breasts on both sides with kosher salt and some freshly ground black pepper. Place the breasts skin-side down in the pan and sear until it has a nice golden color — about 3-5 minutes. Turn the breasts over and using a pastry brush liberally glaze the top of the skin with the sesame soy mixture. Place the whole pan into the preheated oven and roast for 5-7 minutes until chicken juices run clear. The breasts should remain moist and tender.
Meanwhile prepare the sweet sesame soy dressing. In a mixing bowl, combine the rice vinegar, soy sauce and sugar. Stir until dissolved. Whisk together as you incorporate the sesame oil then add the sesame seeds and ginger. In a large mixing bowl, add the arugula, thinly sliced cucumber, cilantro and dates and toss to coat. Add the crispy wonton wrappers at the last moment to ensure they remain crispy.
Vikas Khanna is an Indian chef, who has also become famous as a food writer and a humanitarian. Born in Amritsar, India to Davinder and Bindu Khanna, he started as a helper in his grandmother’s kitchen and learned the art of cooking and the use of spices from her. He has worked for the Taj, Oberoi, Welcomgroup, and Leela Group of Hotels with some of the most influential chefs of India. In this video he demonstrates how to make a simple and delicious chicken tikka masala.
Chicken Tikka Masala
Chef Vikas Khanna
For the Marinade
One 3-inch piece fresh ginger, peeled
4 cloves garlic, peeled
Salt to taste
Freshly ground black pepper
Juice of 1 lemon
1/2 teaspoon red chili powder
1 cup plain yogurt
2 tablespoons finely chopped fresh cilantro
4 tablespoons vegetable oil
1 pound chicken breast, boneless and cut in small pieces
For the Sauce
1 tablespoon butter
1 clove garlic, minced
1 teaspoons ground cumin
1 teaspoon paprika
2 tablespoons dried fenugreek leaves
One (8 ounce) can tomato sauce
4 tablespoons tomato puree
1 1/4 cups heavy cream
Sweetened coconut flakes for garnish (optional)
In a blender on high speed, or in a small food processor, add the ginger and garlic and blend until you have a paste. In a large bowl combine the ginger and garlic paste with the salt, red chili powder, garam masala, lemon juice, yogurt, and oil. Add the chicken and mix until the chicken is evenly coated. Let marinate in the refrigerator overnight.
Grill chicken over medium-high heat until it is fully cooked and tender.
Melt butter in a large heavy skillet over medium heat. Sauté garlic for 1 minute. Add cumin, paprika, and fenugreek leaves and mix well, until fragrant, about 2 minutes. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Season it with salt and transfer to a serving platter, garnished with coconut flakes.
According to the ChefVideo.tv site, the chef bought this recipe for a $5 tip in a small jerk shack in Negril. Watch the video and learn how to make an easy authentic Jamaican jerk chicken dish, perfect as an appetizer or entree.
Read the written recipe at the ChefVideo.tv site here.
Mario Batali’s sixth cookbook is entitled “Italian Grill”, and if you aren’t an owner or are on the fence about purchasing it, give this recipe a shot as a trial, it’s not only simple but truly amazing. An American concept with an Italian twist, Mario describes this grilled recipe as ” buffalo wings go to Italy”.