Wolfgang Puck BCGL0050 Chicken Saté with Mint Vinaigrette, Chicken with Garlic and Parsley

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 6-inch skewer into each chicken strip lengthwise and arrange on a large platter or baking tray.

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 Tri-Grill to preheat until the green ready light illuminates.

5Grill half the skewers at a time in the Tri-Grill for 2 minutes. Repeat with remaining skewers.

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 Tri-Grill to preheat until the green ready light illuminates.

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 Tri-Grill. Lower lid and grill the chicken for 15 minutes, or until cooked through.

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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