Turbo Dog Chicken with a Warm Creole Mustard and Roasted Tomato Coulis (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Ingredients:
6 whole italian roma tomatoes, cut in half |
1 tablespoon olive oil |
1 tablespoon essence, recipe follows |
1 tablespoon minced shallots |
2 teaspoons minced garlic |
3 tablespoons creole mustard |
1 teaspoon salt |
1/2 teaspoon 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 tablespoon essence |
2 (8 ounces) chicken breast, skin removed |
salt and pepper |
essence |
oil for frying |
*2 tablespoons chopped parsley |
*1/4 cup grated parmesan reggiano cheese |
*1 bunch flat leaf parsley |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. Chicken:
2. 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:
3. 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.
4. Essence (Emeril's Creole Seasoning):
5. Combine all ingredients thoroughly and store in an airtight jar or container.
6. Yield: about 2/3 cup
7. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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