317682 chicken grilled caprese rosemary oil Recipes

chopped fresh rosemary leaves , plus fresh rosemary flowers (optional), kosher salt, pepper, yukon gold potatoes, extra-virgin olive oil, divided

red potatoes, quartered, mayonnaise (light mayo is fine), dry white wine or 1/4 cup chicken broth, dried rosemary, crushed, garlic powder

boneless, skinless chicken-breast halves, olive oil, garlic cloves, peeled and cut in half lengthwise, kosher salt, freshly ground black pepper, sherry vinegar, low-sodium chicken broth, fresh rosemary leaves or 1 tsp dried rosemary, unsalted butter

chicken, extra virgin olive oil, fresh rosemary, lemon, cut in chunks, zested fresh lemon rind, minced fresh rosemary, salt, black pepper

tomatoes, kosher salt, frozen puff pastry sheets, thawed, shredded mozzarella cheese, lemon zest, fresh rosemary, freshly ground pepper, chopped fresh parsley (optional)

olive oil, bone in chicken breast halves, cut in half crosswise, chicken legs, chicken thighs, prosciutto, cut in 1/4 inch cubes, garlic, thinly sliced, chopped fresh rosemary, dry white wine, chicken broth, canned crushed tomatoes

tiny new potatoes, lemons, extra virgin olive oil, extra virgin olive oil , for burshing lemons, salt & freshly ground black pepper, boneless chicken breasts, skin on, garlic, minced, low sodium chicken broth , boiled until reduced by half, fresh rosemary, finely chopped, fresh flat-leaf parsley, finely chopped, butter , unslated (optional)

lamb chops, lamb chops, cut 1 1/4 inches thick, olive oil, thyme, chopped, garlic, minced, salt and pepper to taste, potatoes, globe eggplant , cut into 1-inch-thick slices, red onion, cut into 1/2-inch wedges, balsamic vinegar, olive oil, plus additional for frying, salt and pepper to taste, tomatoes, roasted garlic paste, idaho potatoes, rosemary oil, balsamic vinegar, chives

grapefruit juice, orange juice, minced or pressed garlic, olive oil, crushed dried juniper berries (see notes ), rosemary sprigs (about 10 in .) with straight stems, shelled (tails left on), deveined shrimp, rinsed

low-sodium soy sauce, light brown sugar, dried rosemary, crushed, olive oil, balsamic vinegar, bottled minced garlic, ground ginger, dry mustard, pork tenderloins, trimmed

boneless skinless chicken breast halves, olive oil, garlic cloves, peeled and cut in half lengthwise, kosher salt, fresh ground black pepper, sherry wine vinegar, low sodium chicken broth, fresh rosemary leaves or 1 tsp dried rosemary, unsalted butter

potatoes, sliced in 3/8-inch rounds, onions, peeled and sliced in 3/8-inch rounds, fresh rosemary, salt and pepper, chicken, minced garlic, olive oil, chopped fresh rosemary, chicken stock, paprika

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

red bliss potatoes , well scrubbed, heads garlic, separated into unpeeled cloves, olive oil, coarse salt and freshly ground black pepper, unsalted butter, shallot, minced, garlic, peeled and minced, fresh chanterelle mushrooms, trimmed, cleaned, and cut if large, fresh thyme , leaves picked and chopped, chicken stock, canola oil, unsalted butter, boneless chicken breast halves, skin on, coarse salt and freshly ground white pepper to taste, rosemary, about 6 inches long, coarsely chopped, dry white wine, cognac, white chicken stock, minced fresh chives

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

chicken portions (or a whole , i just dont like to take s apart), lemon, olive oil, red onion , cut into slices, fresh rosemary

chicken quarters, skin-on, olive oil, salt, black pepper, ground, chicken bouillon powder, rosemary, dried, garlic cloves, minced, white potatoes , pealed and quartered, salt, black pepper, ground, olive oil, yellow onion , large, pealed and cut into 1-inch slices, butter, melted, lemon , juice of

stinging nettle, onion, diced, butter, garlic, minced, chopped parsley leaves, ricotta cheese (recommended : old chatham sheep herding), salt, plus more for seasoning, ground black pepper, plus more for seasoning, chicken breasts, knot weeds, ramps, olive oil, sumac, lemon , zested (use this to squeeze over chicken), use a statler style cut , leaving the second wing bone in the breast, morel mushrooms, butter, fresh parsley, salt and freshly ground black pepper, yeast (recommended : red star), warm water, honey, lighting tree farm wheat (plus a little extra for rolling out), salt, olive oil