Grilled Tuscan Chicken
Grilled Tuscan Chicken
by Chef Elizabeth Whitt
Grilled Tuscan Chicken with Sundried Tomato Pesto (serves 6-8)
4 lbs boneless skinless chicken thighs
Spice Rub for meat:
1 tbsp kosher salt
½ tbsp Dried oregano
½ tbsp ground fennel seeds (optional)
2 tsp ground pepper
Grill method: Prepare grill or grill pan. Pat chicken dry and rub with spices (any extra can be kept for chicken, pork, or steak). Cook chicken thighs on a hot grill until nicely browned, about 6-8 minutes, turning once. Transfer to a cooler part of the grill or 350°F oven and cook an additional 5 minutes for boneless and 10-15 minutes for bone-in. Slowly cook until the chicken is cooked through and the flesh is no longer pink in the center. Grill chicken breasts on the hot side of the grill for about 5-6 minutes per side, depending on size; finish up on the cooler part of the grill, if necessary, for bone-in breasts about 10 minutes. Place on a platter and top with some sundried tomato pesto.
Sous vide instructions: Fill a container with water according to directions and set sous vide to 160°F. Place in a zip lock or vacuum sealer bag with a little salt, pepper and oil and seal. Place the bag in the water bath and set the timer for 1 hour (1 hour per inch of meat).
When ready to sear and finish, heat a large cast-iron pan or grill.. Remove the bag from the water and season with ground spices, pepper, and a little more salt and place the chicken smooth (presentation) side down into the hot pan. Sear until nicely browned on 2 sides, about 30 seconds to 1 minute per side. Slice and serve with Sundried Tomato Pesto.
Sundried Tomato Pesto:
2 oz Sundried Tomatoes in oil (don’t drain)
¼ cup packed parsley or basil, stems removed and roughly chopped
2-4 garlic cloves
2 tbsp red wine vinegar
Pinch Red Chile flakes (optional)
¾ cup or more Basil olive oil
Salt and Pepper
Blend all ingredients together in a food processor or blender until it is fairly smooth with only a few chunks.
Caramelized Onion and Mushroom Risotto (serves 6-8)
4 tbsp Enfuso Parisienne melange or Tuscan Herb Blend olive oil, divided
½-1 onion, sliced thinly
4-8 mushrooms, sliced
2 cups Arborio rice
4 cloves garlic, minced or pressed
½ cup dry white wine
5 cups or more chicken or vegetable broth
2 oz Parmesan cheese, grated
Salt & pepper
Aged Balsamic Vinegar for drizzling
In a large saucepan or sauté pan, over medium-high heat, add 2 tbsp oil, onion, and mushrooms, and season with salt and pepper. Cook until tender and slightly caramelized, stirring only when necessary. Add the rice and garlic and stir to coat. Add white wine and bring to a boil. When the wine boils, add half the broth. Bring to a simmer and frequently stir until the liquid has reduced and you start to see the rice grains. Add remaining liquid and continue to simmer. Taste the risotto for seasoning and texture. It should be tender with a slight bite but not mushy when cooked. It will continue to soften after it’s removed from the heat. If the rice is dry but still not cooked, add more broth or water, ¼ cup at a time.
Risotto should take 20-25 minutes to cook. Add parmesan and the remaining 2 tbsp oil when it has reached the correct consistency. Stir until combined, taste for seasoning, and adjust for salt. Drizzle with Aged Balsamic Vinegar.
Salad with Seasonal Fruit, Balsamic Vinaigrette, Nuts, & Cheese (serves 6-8)
5-7 oz Baby Spinach or Mixed Greens
2 tbsp or more walnuts, pecans, almonds, pistachios, cashews, or pepitas
2 tbsp dried cranberries
2 oz crumbled feta cheese, goat cheese, or blue cheese
½ cup blackberries, blueberries, strawberries, or other seasonal fruit (optional)
Balsamic Vinaigrette:
1 tsp Dijon Mustard
Salt and pepper
4 tbsp Enfuso Honey Ginger or Pomegranate Balsamic Vinegar
4 tbsp Enfuso Blood Orange or Lavender Olive Oil
Place ingredients for the vinaigrette in the bottom of your serving bowl. Mix Dijon, Salt, pepper, vinegar, and oil until smooth. When ready to serve, toss greens with vinaigrette and garnish with nuts, fruit, and cheese. Remember not to toss salad until the last minute, as the delicate mixed greens will wilt when dressed.
Molten Chocolate Cake Soufflés with Sweet Cream (makes 8, 4-oz ramekin cakes)
7 1/2 oz bittersweet or semi-sweet chocolate, chopped or chips (about 1 ¼ cups)
5 ounces butter
3 tbsp unsweetened cocoa powder
4 large eggs
¼ cup sugar
2 tsp vanilla extract
¼ tsp of salt
Garnish:
¾ cup Greek Yogurt, Sour Cream, or Crème Fraiche
2 tbsp sugar
Preheat the oven to 425°F. Melt chocolate and butter in a double boiler until about halfway melted (you can always add heat but you can’t take it away). Whisk until smooth, place back onto heat if necessary. Add cocoa powder, whisk until smooth and combined, and set aside to cool.
In a mixing bowl, whisk sugar, eggs, salt and vanilla until smooth and sugar is dissolved. Eggs will lighten in color and slightly thicken, mix for about 2-3 minutes vigorously by hand or use an electric mixer. Whisk in the chocolate and butter mixture when cool to the touch. Pour into ramekins starting with one scoop per ramekin and then even them out with the remaining batter (between ½ - ¾ of the way up the top depending on the size of the container). Bake for 11-13 minutes until the sides of the cake are firm, and the center is soft.
Garnish: Stir yogurt/cream and sugar until smooth and set aside until ready to serve. Serve cakes with sweetened cream.
