HSN_TriGrillManual0050 9/12/08 12:10 PM Page 25
Chicken Saté with
Mint Vinaigrette
6 servings, 24 skewers
INGREDIENTS
2 boneless skinless chicken breasts (5 ounces each), sliced into 12 strips each
Marinade: | Mint Vinaigrette: |
1 1/2 teaspoons curry powder | 2 large egg yolks, beaten |
1 teaspoon fresh ground pepper | 1/4 cup rice wine vinegar |
1/2 teaspoon salt | 2 tablespoons fresh mint, finely |
1/2 teaspoon ground cumin | chopped |
2 tablespoons peanut oil | 1 tablespoon soy sauce |
| 1/2 teaspoon ground coriander |
| 1/2 cup peanut oil |
| 1/4 teaspoon salt |
| 1/4 teaspoon fresh ground pepper |
METHOD
1Cut the chicken breasts into 12 - 3 x 1 inch strips lengthwise. Thread a
2Prepare the marinade: In a small bowl, combine curry powder, pepper, salt, and cumin. Spoon 2 tablespoons peanut oil over chicken strips, turning to coat well, then sprinkle dry ingredients on both sides. Marinate for 1 hour, refrigerated.
3Prepare the vinaigrette: In a food processor or blender, combine egg yolks, vinegar, mint, soy sauce and coriander. With motor running slowly, pour in 1/2 cup peanut oil and blend until smooth. Transfer to a bowl. Season with salt and pepper and refrigerate, covered,
until needed.
4Set your Hinge Selector to FLOAT and the adjustable temperature control to 425° and allow your
5Grill half the skewers at a time in the
PRESENTATION
Pour the vinaigrette into a small bowl. Arrange the skewers around the bowl and serve immediately. Let your guests serve themselves.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Chicken with
Garlic and Parsley
2 servings
INGREDIENTS
1 whole chicken, approximately 2 pounds
1 small head of garlic, separated and peeled 1/4 cup Italian parsley leaves, chopped
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper 2 tablespoons unsalted butter Juice of 1 medium lemon
METHOD
1Set your Hinge Selector to FLOAT and the adjustable temperature control to 425° and allow your
2Halve and bone chicken completely, leaving the first wing joint intact.
3In a small saucepan, blanch garlic cloves in boiling water for
1 minute. Drain. Cut garlic into paper thin slices. Toss in a small bowl with parsley,salt and pepper.
4Stuff half of the garlic mixture into the pockets under the skin of the chicken breasts and thighs.
5Place the butterflied chicken in the
6Heat butter in a sauté pan. Sauté remaining garlic mixture in butter for several minutes. Add lemon juice and season with salt and pepper to taste.
PRESENTATION
Divide chicken in half and place on two preheated plates. Top with sauteed garlic and parsley. Serve with fresh vegetables cooked al dente.
Recipe Courtesy Wolfgang Puck
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