Turbo dog chicken with a warm creole coulis
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | === coulis === | |
| 6.00 | large | italian roma tomatoes; cut in half |
| 1.00 | tablespoon | olive oil |
| 1.00 | tablespoon | emerils essence; see * note |
| 1.00 | tablespoon | minced shallots |
| 2.00 | teaspoon | minced garlic |
| 3.00 | tablespoon | creole mustard |
| 1.00 | teaspoon | salt |
| ½ | teaspoon | white pepper |
| ½ | cup | chicken stock |
| 1 | === chicken === | |
| 1.00 | cup | turbo dog beer; cold |
| 1 | (or any other dark beer) | |
| 1.00 | egg; slightly beaten | |
| 1.00 | cup | flour |
| 1.00 | tablespoon | emerils essence |
| 2.00 | skinless chicken breasts -; (8 oz ea) | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | emerils essence | |
| 1 | oil; for frying | |
| 1 | === garnish === | |
| 2.00 | tablespoon | chopped parsley |
| ¼ | cup | grated parmesan reggiano cheese |
| 1.00 | bunch | flat-leaf parsley |
Directions
* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.
Preheat oven 375 degrees. For coulis: In a mixing bowl, toss the tomatoes with the oil and Emeril’s Essence. Roast the tomatoes for 25 minutes. Place the roasted tomatoes with their liquid in a sauce pot.
Add the remaining ingredients to the pot and bring up to a boil.
Reduce the heat to a simmer and continue cooking for 10 minutes.
Puree the mixture with a hand-held blender. Season with salt and pepper. For the chicken: In a skillet, fill with oil ⅔ up the pan and heat. Combine the beer, egg, flour, and Essence together, whisk until smooth. Season each chicken strip with salt, pepper, and Essence. Dip each piece of chicken into the batter and directly into the hot oil. Fry the chicken until golden-brown, about 2 to 3 minutes on each side. Remove from the oil and allow to drain on a paper-lined plate. Season with Essence. To assemble, spoon the sauce in the middle of the plate. Arrange the chicken around the sauce. Garnish with the chopped parsley, Parmesan Reggiano Cheese and place the bunch of parsley directly in the center of the platter. This recipe yields 2 servings.
Comments: The original recipe title as listed is “Turbo Dog Chicken With A Warm Creole Mustard And Roasted Tomato Coulis”.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2288 broadcast 02-18-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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