Thanks again, Charlie and Deb in MI for the "Unbelievable Chicken Marinade in T&T. It's the perfect

J

joe

Well-known member
time of year to give it a mention.

I made it last night for company with whole cut-up chickens and it was so good there were hardly any leftovers. (I only had two pieces so someone else must have had at least 4). I served linguini with garlic and rosemary oil from Lee Bailey, vegetable kabobs, and a tomato/cucumber salad. The nice thing is that since I had to work all day yesterday, I was able to do most of the work the night before. I'm going to post the menu in "Menus."

http://www.finerkitchens.com/swap/forum16/8_Unbelievable_Chicken_Marinade

 
Your menu sounds delicious!

So glad you like the marinade. Quite often I cook a slew of boneless chicken breast w/ the marinade and then freeze individually in the freezer. Then I use them to make chicken sandwiches that I take to work. (Actually prior to putting the chicken in the marinade I pound it for even thickness and then cut in half. That's the perfect size for my lunches:)

Deb

 
Yes Joe, I just made this recently and it was fantastic! I said to Hubby

"This would also be good on.." and he jumped in as I was speaking and said..."on a rubber tire, a hose..." I just started laughing. It really is a great recipe.

 
Joe, the menu sounds wonderul!! Thanks for posting! I love "make ahead" meals for parties!

 
That really is a beautiful marinade...I've made it a number of times now and have added

fresh chopped rosemary to it recently.

 
nice menu Joe. I'm going to have try the marinade. can you post the pasta sauce, please smileys/smile.gif

 
thanks Joe. I used to make a similar one (I'll have to find it) and I think it was a

rosemary and butter sauce but could also have been fresh sage. it's either from Hazan or Bugiali. i love these types of sauces, so simple yet so much flavor.

BTW - I consider Hazan and Bugiali the God and Godess of Italian cooking. if I only had two authors to chose from, it would be them! smileys/smile.gif

 
Randi, did you ever take a course with Bugialli? He had a studio not far from where you lived in NYC

 
Porca Miseria!!! I didn't know he was there or I would have. I hear he's a good teacher

and a lot of fun. have you noticed that he always tells you to stir in the same direction in most of his recipes? I figure it's not at all necessary and he's just having fun with us ; -))

have you seen the sept Bon Appetit issue? evidently, The Little Owl on Grove and Bedford is one of "the" hot resturants right now. it was a french resturant when I lived there and a very charming little place. it was nice to see a little piece of "home" smileys/smile.gif

 
Haven't seen that issue, but will have a look--try his REC: Seafood Canape...

* Exported from MasterCook *
It's sort of an Italian style shrimp toast. Delicious

Seafood Canape's

Recipe By :Giuliano Bugialli's Classics
Serving Size : 6

1 medium squid
1/4 pound Shrimp
Coarse-grained salt
1 Lemon
10 sprigs Italian parsley -- leaves only
1 Garlic clove
1 Egg yolk
Salt and pepper -- to taste.
6 tablespoons Olive Oil
18 2 inch square pieces Italian bread
1 Lemon -- cut into wedges

1. Clean squid or have cleaned. Shell shrimp.
2. Put squid and shrimp in a bowl of cold water with coarse-grained salt, Squeeze the lemon and add juice to the bowl. Soak for 12 hour. Drain.
3. Finely chop the squid, shrimp, parsley, and garlic together on a board or use a food processor.Do not reduce to a paste.
4. Put the chopped ingredients in a small bowl. Add the egg yolk, salt and pepper to taste and 2 Tbl of the oil. Mix very well with a wooden spoon.
5.Preheat the oven to 400 degrees. Lightly oil a baking dish. Spread about 1 heaping tablespoon of the mixture on each crostino and place it in the prepared baking dish. When all the crostini are in the dish, pour 3 or 4 drops of the remianing oil over each one. Place the dish in the oven and bake for about 20 minutes. Remove from oven, transfer to serving dish, and serve immediately with the lemon wedges.

 
this sounds good, I'll have to try it. have you made it? annnd, this is what

cracks me up with Bugialli, is there really just "one" squid? is that what you do?

thanks for posting smileys/smile.gif

 
cheez, I've used just lemon and it's great too. Other changes >>

I've made: I don't like cider vinegar, so I use regular and add a bit of frozen apple juice or just leave it with plain vinegar. I also use all grainy mustard cuz I like that better than dijon. Like Joe said, it's very forgiving and a good "base" for making a few changes to suit your tastes and what you have on hand.

 
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