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Turbo Dog Chicken with a Warm Creole Mustard and Roasted Tomato Coulis (Emeril Lagasse) Recipe

Turbo Dog Chicken with a Warm Creole Mustard and Roasted Tomato Coulis (Emeril Lagasse) Recipe

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Turbo Dog Chicken with a Warm Creole Mustard and Roasted Tomato Coulis (Emeril Lagasse)

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Ingredients:

Serving

6 whole italian roma tomatoes, cut in half
1 tbsp olive oil
1 tbsp essence , recipe follows
1 tbsp minced shallots
2 tsp minced garlic
3 tbsp creole mustard
1 tsp salt
1/2 tsp white pepper
1/2 cup chicken stock
1 cup cold turbo dog beer or any dark beer
1 egg, slightly beaten
1 cup flour
1 tbsp essence
2 (8 oz) chicken breast, skin removed
salt and pepper
essence
oil for frying
2 tbsp chopped parsley
1/4 cup grated parmesan reggiano cheese
1 bunch flat leaf parsley
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Chicken:
Preheat oven 375 degrees F. For coulis: In a mixing bowl, toss the tomatoes with the oil and 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 2/3 up the pan and heat. Combine the beer, egg, flour, and Essence together, in a mixing bowl 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 2-3 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.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	908.76 Kcal (3805 kJ)
Calories from fat	343.51 Kcal
		% Daily Value*
Total Fat	38.17g	59%
Cholesterol	137.26mg	46%
Sodium	10547.6mg	439%
Potassium	1336.65mg	28%
Total Carbs	110.23g	37%
Sugars	9.28g	37%
Dietary Fiber	18.51g	74%
Protein	38.84g	78%
Vitamin C	37.2mg	62%
Vitamin A	0.2mg	7%
Iron	11.7mg	65%
Calcium	720.3mg	72%

Amount Per 100 g
Calories	164.38 Kcal (688 kJ)
Calories from fat	62.14 Kcal
		% Daily Value*
Total Fat	6.9g	59%
Cholesterol	24.83mg	46%
Sodium	1907.89mg	439%
Potassium	241.78mg	28%
Total Carbs	19.94g	37%
Sugars	1.68g	37%
Dietary Fiber	3.35g	74%
Protein	7.03g	78%
Vitamin C	6.7mg	62%
Iron	2.1mg	65%
Calcium	130.3mg	72%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.