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Saturday, June 11, 2011

“Famous Restaurant Recipes, Pt. XIII—Chicken Diavolo”

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Here's the countdown to December 21, 2012: from today, we have 559 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



                                                                                    



                                                   STINKBUG 2011


                                                                                


Chef Tiresias Helenus Grinikeodopuloposlus.

END Commentary 06-12-2011

Copyright © 2011 by MHB Productions

Word Count: 1,746.

CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, June 12, 2011 by Chef Tiresias Helenus Grinikeodopuloposlus

FAMOUS RESTAURANT RECIPES, PT. XIII

Famous Restaurant Recipes, Pt. XIII—Chicken Diavolo

Bakersfield, CA, 06-12-2011 Su:  I have been off for a couple of months but was on the bus tour we took throughout the county a couple of weeks ago.  Man, I am still recovering from that wild and wooly trip and can’t wait to do it again next year! Whenever we all get together and hit the road, we have a fantastic time and as long as there’s a designated driver, what more can a man ask for as a couple of willing waitresses?  Foodservers are the best sort of women to marry and all six of my wives have been waitresses.  Each one bore me two-to-three kids and all of them have made me a happy man until I had to divorce them.   All I can say is that I have been very blessed in my married life and have had all of the women I could ever have wanted.  I loved each and every one of them and my present wife, Lucy, is one hot babe, thirty years younger than I am.  Seeing as how I am sixty years old, that makes her thirty and believe me, she can barely keep up with the old “Greasy Greek!”

Today, we are going to make an Italian dish, one that’s fairly hot and will tantalize your taste buds just as a couple of shots of Absinthe would on a cold rainy night.  Recently, to change the subject for a moment, Absinthe recently became legal once again to enjoy in the United States and boy oh boy, all I can say is “It’s about time!” That is one of the finest liqueurs ever created, more or less a gift from the Gods of Antiquity such as Zeus and Apollo.  We Greeks are a sensual lot and we enjoy our booze and our food and our women, to be sure.  If you’ve never been to Greece, you have no idea as to what you’re missing! Athens is always a lovely treat, beautiful, on the water, azure and deep blue, like a mythological scene or some distant dream.  Southern Europe is a wonderful place and one that everyone should have an opportunity to visit at least once in their lifetime. If you think Hawaii is a dreamscape, well, you need to see the real dream!

So, you’re probably wondering, what the hell is a Good Greek Boy doing cooking Italian food? After all, they are or were our hereditary enemies, no? Yes, indeed, my friends, but now, we Europeans live together in harmony and we therefore go back and forth to one another’s countries all of the time.  I personally enjoy Italian food and find it to be exhilarating and delightful and today’s dish is simply delicious.  It is based on an Italian marinara sauce that is spiced up and then combined with chicken and vegetables and lots of pepper.  Trust me, this is one you will want to know for a long, long time as it will be one of the best dishes you’ve ever had the pleasure of making! Let’s begin!

CHICKEN DIAVOLO 

Yield: to serve four:

Sauce Marinara

Quantity
Measurement
Ingredient
2.25
Teaspoons
Olive oil
3.5
Teaspoons
Minced fresh garlic
3
Cups
Chicken broth
1
Cup + 2 TB
Tomato puree
3/8
Cup 
Burgundy wine
2.25
Teaspoons
Granulated sugar OR Splenda
1
Teaspoon
Kosher salt
1
Teaspoon
Sweet basil
.75
Teaspoon
Marjoram
.5
Teaspoon
Oregano
.5
Teaspoon
Nutmeg
.25
Teaspoon
Black pepper
4.5
Teaspoons
Ketchup
4.5
Teaspoons
Beef base
1
Tablespoon
Freshly minced parsley flakes

Method:

1.      Combine olive oil and garlic in a medium-sized saucepot and sauté over medium flame 2-3 minutes or until garlic is a golden-brown. When it is, pour in the chicken broth and the puree and cook, stirring frequently, 4-5 minutes over the same medium flame.

2.      After 5 minutes, add rest of ingredients, stirring until combined. Lower flame and simmer sauce until reduced by one-third, about 45 minutes. Stir occasionally during the simmering and when sauce is close to being done, prepare the chicken.

Chicken Diavolo

Quantity
Measurement
Ingredient
4
5-6 ounce
Boneless chicken breasts, lightly pounded just to mildly tenderize
All-purpose flour
1
Cup
Olive oil
Salt and black pepper, to taste
1
Cup
Melted butter
.5
Cup
Minced onions
4
Cups
Sliced fresh mushrooms
3
Cups
Chicken broth
.25
Teaspoon
Kosher salt
.125
Teaspoon
Black pepper
1
Teaspoon
Oregano
1
Teaspoon
Sweet basil
2
Teaspoons
Marjoram
1
Small pinch
Crushed red chilis
2
Cups
Cabernet sauvignon
2
Cups
Marinara sauce
1
Each
Green bell pepper*
1
Each
Orange bell pepper*
1
Each
Red bell pepper*
1
Each
Yellow bell pepper*
2
Small
Japanese eggplants*
4
Each
Artichoke  hearts, halved
Freshly-minced parsley flakes

Method:

1.      *Prepare the bell peppers as such: stem, de-seed, and cut into 12 slices each; prepare the eggplants by cutting each into 8 slices, and halve the artichoke hearts.

2.      Heat olive oil in a skillet over medium-high flame, dust the pounded chicken breasts lightly with all-purpose flour, and brown quickly on both sides. Season to taste with salt and pepper and when browned, remove from the skillet and place on a cloth or paper towels to dry the pan juices. Discard the juices in the pan and wipe the pan clean.

3.      Next, return the skillet to the same flame sauté the onions for 2-3 minutes and then add the broth and the rest of the ingredients. Return the chicken to the skillet and simmer it over a medium-low flame and when liquid is reduced by HALF, stir in the 2-cups of Marinara Sauce along with the final ingredients—the vegetables—and then partially cover the skillet and simmer an additional 8-10 minutes over low flame or until sauce has thickened due to reduction. 

4.      Serve your Chicken Diavolo over an Italian rice dish like Rice Risotto or Risi Bisi accompanied by plenty of sauce and vegetables. Garnish each breast with two artichoke heart-halves and for final appearance, sprinkle with freshly minced parsley flakes. Note—Chicken Diavolo is supposed to be a peppery Italian poultry dish so in the matter of heat, that’s left up to you.  Use black pepper and if desired, use Tabasco Sauce.

5.      Optional Way: if you want to preserve the vegetables’ color, prepare them separately and add at serving time by partially cooking them by blanching them in boiling, salted water and then when al dente, drain immediately and plunge into ice water; later, at serving time, heat them up in the microwave for 40-60 seconds and then place them on the plated chicken and serve right then. In this way, you can take advantage of your bell peppers’ beautiful colors if you do it like it this and it makes for an elegant dish. Enjoy!

Well, that’s it for today! I will be back tomorrow with one more fine-dining recipe and you will enjoy that one, too! See you all then!

Thank you!

Tiresias

Tiresias Helenus Grinikeodopuloposlus
CEC, CPC, ACF





---30---

END Commentary for Sunday, June 12, 2011 by Chef Tiresias Helenus Grinikeodopuloposlus.

Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

This original essay was authored by the one-and-only Chef Tiresias Helenus Grinikeodopuloposlus.

Stinkbug. “Kick off New Year with Italian Chicken Delight, Veal Classic.” The Bakersfield Californian. 15 January 1987: Food AA 2.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

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This is #1275, a 16” x 20" original oil painting by Beverly Carrick entitled, "After the Movie." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

Web Pictures I

This is a shot of Brian Carrick live in action on 11-12-1976 with the Magnolia Hilltop Brewers Band somewhere in Kern County, California. A powerful drummer, he rivaled the Greats of the time. 

This is another photo of Brian Carrick on the same night in action. This particular gig was for the Young Republicans Party Get-Together in Downtown Bakersfield. It was a great show!

      This is a shot of lead guitarist Randall Kyles and Brian Carrick on drums in the background on 12-31-1976 at our Annual New Year's Eve gig somewhere in Kern County, California.

      This is a shot of bassist Victor Gaona on 12-03-1976 at Delano, California, fronting the Magnolia Hilltop Brewers. Vic was a great frontman and musician and always had the crowd rocking and rolling!

 This is a photo of MHB bassist Victor Gaona on 12-19-1976 at home after a gig.  Here, he's drinking a nightcap before heading home to bed.

This is a shot of Brian Carrick on 10-06-1978 in Lake Isabella, California, on lead vocals behind the drums. He was a great vocalist!

                                                                         
This is a shot of Groucho the Cat on 03-18-1980 at Shamrock in Bakersfield, California.
























                                                                                    

                                                                                 

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Famous Restaurant Recipes, Tiresias Helenus Grinikeodopuloposlus, Gourmet Cooking, Culinary Delights, Chicken Dishes, Italian Cooking, Southern European Cuisine, Haute Cuisine, Classic Cuisine, Culinary Arts, Elemental News of the Day.

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