Category Archives: VINAIGRETTES

POLLO ALLA CAPRESE, CAPRESE CHICKEN, MY VERSION

POLLO ALLA CAPRESE

CAPRI!!! Have you been there? It’s a wonderful rocky island in an azure sea off the coast of Napoli. It’s romantic. It’s scenic. It’s Campanian. It’s loaded with good food. It’s Italian. Americans are very familiar with the Namesake Salad from there called INSALATA CAPRESE. At its most basic this is a salad of Fresh made Mozzarella layered with ripe sliced tomatoes, fresh basil and fruity delicious Extra Virgin Olive Oil. Some sea salt and black pepper (or not) and you’re done. Sorry, no Balsamic on mine, that’s an addition created over here, not in Capri. Balsamic Vinegar is a product of Modena, hundreds of miles away on the Italian Mainland many provinces away from sunny Campania in the south. Southern Italian food should always be…SUNNY…bright, colorful, especially when you’re invoking an Island with cliffs, beaches, sun drenched days and warm nights. Get the picture? I’m much too logical for my own good, or is it OCD? I’m sure it’s a combo of both but when Mozzarella and tomato are baked into something it falls into the Al Forno or Sorrentino style of Southern ITalian dishes. Caprese is a room temperature combination of some ingredients. I’ve poured over CrockPot, InstantPot, Airfryer, baked, roasted, fried, and microwaved versions of Chicken Caprese and haven’t liked one yet because somewhere in all of them something is lost in translation. See, there’s my OCD or Logic. Caprese is a raw salad..why are you cooking it. If you add it to chicken should the chicken be grilled, then marinated and tossed or layered with the typical Caprese salad ingredients? Good, but not spectacular. The chicken became a distraction from the salad components instead of a compliment. My Chicken Caprese is more like what some people today call Chicken Milanese in the restaurants. A Fried Chicken cutlet topped with a salad, with or without mozzarella. Delicious but still not what i was looking for. So I decided to lightly bread whole boneless breasts and bake them. When they were done I let them cool and then topped them with a salad of sliced cherry tomatoes, cubed mozzarella, chopped fresh basil, sea salt, black pepper and the best Extra Virgin Olive Oil you can get your hands on. When the chicken was out of the oven for about 10 minutes over the top of it goes the tomato salad. The salad should be made no less than 2 hours before serving, this way the tomatoes leech their juices and the resulting marinade is a heady mix. It soaks right into the breading on the chicken and it’s an amazing

THE SALAD: First we start making the salad. For 4 serving portions use :

3 pts. RIPE CHERRY OR GRAPE TOMATOES

1 1/2 CUPS DICED MOZZARELLA

(OPTIONAL!!!) 1 1/2 TBS FINE DICED RED ONION OR 2 FINELY MINCED CLOVES OF GARLIC, not both.

1/2 CUP EXTRA VIRGIN OLIVE OIL

6 CHOPPED OR TORN FRESH BASIL LEAVES (WARNING, WARNING, do not use dried basil. Its flavor is markedly different than fresh, and it’s really not used in Italy. It’s an American convenience herb. If fresh is unavailable, the dish is just not worth making. )

SEA SALT TO TASTE, FRESH GROUND BLACK PEPPER TO TASTE.

Mix all together and let sit covered in a cool place for at least 2 hours.

8 THIN, POUNDED ORGANIC OR NATURAL CHICKEN BREASTS

1/4 CUP FLOUR SEASONED WITH SEA SALT AND BLACK PEPPER

3 BEATEN EGGS

1 1/4 CUP PLAIN ITALIAN BREADCRUMBS

1/4 CUP GRATED PECORINO ROMANO CHEESE

2 TBS MINCED FRESH ITALIAN FLAT LEAF PARSLEY

KOSHER SALT, PAPRIKA, BLACK PEPPER

OLIVE OIL for FRYING

Set up a station for frying. First the cutlets. Then the bowl of seasoned flour. Then in another bowl mix the breadcrumbs, pecorino, parsley, and salt, paprika and black pepper to taste. Cover a sheet pan with a few layers of paper towels. One by one, dredge the cutlets in the flour…shake off excess. Then into the eggs. Then let the excess run off, then press into the crumb mixture making sure you’ve well coated both sides. Line these up on a line baking sheet. When done move them to the side and set up your frying station. In a cast iron or other heavy frying pan heat 1/2 inch of olive oil until a bread cube place in it starts to sizzle and brown. Now your oil is ready. Give it 6 minutes or more. Without crowding the cutlets add a few at a time Give them 3-4 minutes per side, till nicely golden and tender. Add more oil as needed letting it come back up to temperature between batches. Drain the finished cutlets on the paper towel covered tray. Serve one or two cutlets per person (if feeding 4) and pour a nice amount of the Caprese Salad over them Let them sit for 2 minutes, then serve. I like to add a grating of Pecorino over the warm draining cutlets, along with a grinding of black pepper. That’s just me. Adds additional flavor. Serve!!

So many ways to create this ItalianAmerican classic but this is my way. You can switch out the Pecorino with Parmigiano or Grana Padano but my preference is the Pecorino. When frying the cutlets be mindful of your stove top and pan…you may need to adjust the heat on it in the beginning so you don’t burn the crumbs before the chicken is fully cooked. Just an FYI. Happy Cooking!!!

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LET THE SUNSHINE ON YOUR SALAD WITH THIS BRIGHT CITRUS VINAIGRETTE

004  While  the dregs of the Winter are in full force please do not think this is a recipe that is limited to any particular season. It’s great for any season but ESPECIALLY when the cold has hung around for months now and Spring is just around the corner.   Florida’s citrus crop is in season and what better way to celebrate than to have those flavors enhance your meals??  There’s a hint of sweet, some spice, some aromatics..the whole thing works in this vinaigrette..btw…the word for a salad dressing in French is VINAIGRETTE…not VINEGARETTE or VINEGRETTE.  A VINAIGRETTE may or may not contain Dijon Mustard, but it will always contain an OIL and VINEGAR.  Good OliveOil is a wonderful flavor in a Vinaigrette, I know, I know..there’s that tasteless neutral oil known as Salad Oil.  Not going to preach, but those oils just aren’t the best due to how they are processed.  I like flavor.  I like the flavor of an Olive Oil and for this dressing I used a Spanish Extra Virgin Olive Oil.  Above all use a good quality oil,you want that taste and the vinegar should also be of good quality. Put down the Balsamic, it’s a horrible choice for this salad.  I went with a Rice Wine Vinegar. Oils and Vinegars of different types should occupy space in your pantry. Nut based oils are wonderful too but they just turn rancid before you would probably finish using the bottle.  This post is really about the dressing and not the salad however it was a mix of chopped Romaine,torn Baby Spinach, Clementine Segments and ripe Strawberries. They are currently in my local markets, seasonal fruits from Florida, how could I not use them this week??  This recipe will make you a cup of the Vinaigrette.

MAKES:  1 CUP                             TIME: 10 minutes plus 1 hour sitting time

note: Make a vinaigrette AT LEAST one hour before serving and do not refrigerate.  Room temperature and sitting time create the flavors.

  • 2 TABLESPOONS finely minced RED ONION
  • 1TSP COARSE DIJON MUSTARD or REGULAR DIJON if Coarse is unavailable
  • 1 TABLESPOON FRESH CLEMENTINE JUICE
  • 1/2 TSP FINELY MINCED FRESH ROSEMARY (if all you have is dried, FORGET THE ROSEMARY, and use Fresh Thyme)
  • 1 1/2 TABLESPOONS RICE WINE VINEGAR
  • 3/4 CUP SPANISH EXTRA VIRGIN OLIVE OIL (i happen to love the flavor of the Spanish for this, feel free to use any other ExtraVirgin OliveOil
  • 1 dash of TABASCO SAUCE
  • 1 TBS HONEY
  • FRESHLY GROUND PEPPER, KOSHER SALT to taste

Blend everything except the Olive Oil..When all blended in a steady stream whisk in the Olive Oil till the mixture is creamy.  Let sit for at least one hour, preferably 3 hours…rewhisk, then use on the salad of your choice.  Certainly, if you are not using it the same day you’ve made it, tightly cover it and refrigerate. This will keep fresh for up to 5 days in the fridge.

 

To make this “vegan-Friendly” omit the Honey and use Agave Nectar,I like the dark Agave better, more flavor.

 

TOMATOES…TIS THE SEASON….

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It’s August, it’s Summer at the Jersey Shore, and it’s all about the Tomato, especially the locally grown ones.  No debating here please, I’m not saying you have to have a Jersey garden grown tomato for it to be good just find ripe locally grown ones that are at their peak right now.  We happen to have very good ones here in the Garden State but I’m not entering into a contest as to what state has the best or not.  I find that confrontational and boring at the same time.  It’s the time to hit your Farmer’s Markets, produce stands, or pal up with a food friend or family member who has grown them in their own yard if you aren’t growing them yourself.

The beautiful plate of tomatoes pictured came from a friend’s yard here in Wayside/Tinton Falls, NJ, less than 2 miles from my home.  HEIRLOOMS.  Again, the foodies-in-the-know will pound Heirlooms down your throat as the only tomato that has any flavor or merit.  They are insanely delicious and come in incredible variations of colors and shapes but they are not the only tomato out there.  Too much foodie bullying going on in the world today, seriously, it’s food, we all can’t get certain types of food in our area, so..I wish more food writers/bloggers, etc would bear that in mind when communicating.  However, those local heirlooms I turned into a simple salad (not a Caprese) that tasted as insane as they looked. Here’s another view..OLYMPUS DIGITAL CAMERA  Slice them, layer them on a plate/platter, drizzle a good Olive Oil over them, chop some fresh herbs, i used oregano and thyme here, but the sky’s the limit..sea salt and fresh ground black pepper. There’s your recipe!  Want more “tang”, add a little vinegar, but a good one, not something harsh, like a White Balsamic or a Sherry or Champagne Vinegar.  Again..take the foundation and run with it DO NOT FEEL RESTRICTED BY THE MOST COMMON SUMMER TOMATO SALADS.  In the end they will only be as good as the tomatoes you are using.

Let’s look at the other tomatoes I have hanging around my house right now…these are garden variety assorted Jersey Grown tomatoes..full of the sun and sweet delicious flavor and gorgeous..plenty of time left to enjoy these jewels from the local gardens, don’t wait, enjoy them while they are at their best.  (P.S. and not ice cold, yikes, nothing kills the taste of a tomato more than ICE COLD)

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