Chicken Milanese with Chimichurri

Posted on October 1, 2015 by admin
Chicken Milanese with Chimichurri
Serves 4
Milanesa is a style of breading and cooking meat that is sometimes called the unofficial dish of Argentina. Often made with steak, Milanesa can also be made with chicken by pounding breast meat, frying it in a skillet, and topping it with a spicy tomato or chimichurri sauce. This recipe is great for beginner fryers - it's quick enough to serve on a weekday night but impressive enough for weekend company.
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Chimichurri
  1. 4 cloves garlic
  2. 1.5 cups fresh flat-leaf parsley
  3. ¼ cup red wine vinegar
  4. 1 tablespoon fresh oregano leaves
  5. ¼ teaspoon red pepper flakes
  6. 1 teaspoon smoked paprika
  7. ½ teaspoon salt
  8. ½ teaspoon freshly ground black pepper
  9. 2/3 cup pure olive oil
Milanese
  1. 2 boneless, skinless chicken breasts
  2. ½ teaspoon salt
  3. ¼ teaspoon freshly ground pepper
  4. 3 eggs
  5. 2 cloves minced garlic
  6. 2 tablespoons chopped fresh flat-leaf parsley
  7. 2 teaspoons water
  8. 1.5 cups unseasoned dry bread crumbs
  9. Pure olive oil, for frying
Chimichurri
  1. To make the sauce, pulse garlic in a food processor until minced
  2. Add the parsley, vinegar, oregano, red pepper flakes, paprika, salt and pepper
  3. Process until finely chopped
  4. With processor running, add olive oil until completely combined
  5. Transfer sauce to an air tight container and refrigerate until ready to use
Chicken
  1. Place each chicken breast and gently pound until evenly ¼ inch thick
  2. Cut each breast in half to make 4 cutlets. Sprinkle each with salt and pepper
  3. In a shallow disk, whisk together eggs, garlic, parsley and water
  4. Place bread crumbs in another shallow dish
  5. In a large skillet, heat pure olive oil over medium heat to 315 degrees
  6. Set a wire rack over rimmed baking sheet
  7. Dip the cutlets in egg mixture, then press them into bread crumbs to coat evenly on both sides
  8. Carefully place them in the hot oil. Fry for 4-5 minutes on each side
  9. Drain the chicken on the wire rack and repeat with remaining chicken
  10. Serve with the sauce.
Notes
  1. Reprinted with permission from Fried Chicken, by Rebecca Lang, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.
  2. Photographs copyright © 2015 by John Lee
Adapted from Fried Chicken
Adapted from Fried Chicken
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Crisp Apples with Honeyed Greek Yogurt

Posted on September 25, 2015 by admin
Crisp Apples with Honeyed Greek Yogurt
It's fall, and that means apple season is just around the corner? Liven up your apple snack routine with a delicious and healthy dip from our founder, Mary Moore. Mary will be dmeonstrating this recipe along with others at Taste of Atlanta this weekend! Catch her demo in the Carnival Kid's Corner at 1:30 PM and then sign up for her fried chicken workshop at 3:00 PM in The Kitchen Workshop sponsored by The Cook's Warehouse.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 4 apples (any type, according to your taste and what is available at market)
  2. Juice of 2 lemons
  3. Pinch of salt
  4. Honeyed Greek Yogurt
Honeyed Greek Yogurt
  1. 2 cups Greek Yogurt, Plain
  2. ¼ cup Honey
  3. 1 Orange zested
Instructions
  1. Slice the apples into medium wedges and avoiding the core, leaving the skin on, using a sharp paring knife or an apple slicer.
  2. Add the apple wedges, lemon juice and pinch of salt to a bowl and toss to coat. The lemon juice will brighten the flavor and keep the apples from turning brown, and the salt will intensify the flavor effect of the lemons.
  3. Arrange apples in a shingle pattern on a platter and serve with Hummus and Honeyed Greek Yogurt as an appetizer, or pack single portions of apples, hummus and yogurt as a side dish with lunch or a snack at school.
Honeyed Greek Yogurt
  1. Mix yogurt, honey and orange zest until well blended.
Notes
  1. Garnish with fresh mint if desired.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Dos Equis Three Cheese and Chorizo Fondue

Posted on September 18, 2015 by admin
Dos Equis Three Cheese and Chorizo Fondue
Serves 10
Beer, sausage and cheese, oh my! If we hosted a fantasy food draft, this fondue would be the obvious stud. Dos Equis contributes just the right amount of malt balance and light hop character to the savory and spicy chorizo, making this an ideal indulgence for game day. And cooking it on your Big Green Egg makes it even better. Be sure to save a couple of ounces of beer to brighten and finish this versatile fondue. Serve with warm tortilla chips or chunks of crusty bread, washed down only with an ice cold Dos Equis.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 TBSP unsalted butter
  2. 1 small white onion, finely chopped
  3. 6 cloves garlic, finely chopped
  4. 1 pound chorizo sausage meat
  5. 3 TBSP flour
  6. 12 ounces Dos Equis, reserve 2 ounces
  7. 2 cups whole milk
  8. ½ cup sharp cheddar cheese, shredded
  9. ½ cup Swiss cheese, shredded
  10. ½ cup smoked gouda cheese, shredded
  11. 10 ounce diced tomatoes, drained
  12. 1 TBSP pickled jalapeno peppers, chopped
  13. ¼ tsp, ground cumin
  14. 1 TBSP cilantro leaves, coarsely chopped
  15. 1 TBSP Worcestershire sauce
  16. 1 tsp hot pepper sauce
Instructions
  1. Set the EGG for direct cooking at 400ºF/204ºC.
  2. Place a Dutch oven on the cooking grid and add butter until melted. Add the onion and garlic, stir and cook for 2 minutes. Crumble the sausage meat and add it to the Dutch oven, stir and cook thoroughly until browned.
  3. Add the flour, stir and cook for 1 minute.
  4. Whisk in the beer until fully incorporated, then add the milk, bring to a simmer, whisking until smooth.
  5. Add the cheeses and stir until melted.
  6. Stir in the remaining ingredients, bring back to a simmer and add the reserved beer. Transfer the fondue to a warming dish and serve.
Notes
  1. Recipe courtesy of Dos Equis and Big Green Egg
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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