Monday, April 19, 2010

What's for dinner



I'm no chef by any means, but lately I've been wanting to try out new recipes and try my hand at cooking! Tonight I'm going to prepare Bowtie Aglio with Herb Chicken tossed with asparagus, fresh spinach, Olive oil, garlic, sun-dried tomatoes, and Parmesan cheese. Phew that's a mouth full huh? Below is the recipe, it's from Maggiano's Little Italy Restaurant. It's a dish they're serving at their restaurant right now to benefit The Make-A-Wish Foundation (I'll post info on that later). I hope it turns out yummy! 




Recipe: Aglio Olio (Oil and Garlic Butter)
Yield: 1 pint – 2 recipes
PRODUCT/ITEM DESCRIPTION
AMOUNT
MEASURE
Wh                             Whole Butter Unsalted, Softened
5
oz
                                                    Olive Oil,
8
oz
                                        Fresh Garlic, Chopped
3
Tbsp
                                          Fresh Basil Chopped
3
Tbsp
                                          Red Chili Flakes, Prep
¼
tsp
Kosher Salt
¼
tsp
                                      Lemon Juice, Fresh Squeezed from ½ Lemon
½
oz
Prep Procedures:
1.    In a small cuisine art or blender, combine all ingredients except for the Olive Oil.
2.    Blend for approximately 20 seconds and then add the Olive Oil in a fine stream until the butter mixture is homogenous and not separated.
3.    Place into a small bowl and reserve. This product can be made in advance and reserved for up to 2 weeks in the refrigerator.
4.    Reserve for service of Bowtie Aglio with Herb Chicken.  
   Notes:
§Ingredients Measured properly – all ingredients pureed together
§Slowly drizzling in olive oil during mixing to emulsify
§Butter whipped until fluffy – no lumps
§Butter may also be sued for Garlic Bread or a simple spaghetti or tossed pasta with Parmesan Cheese

Bowtie Aglio with Herb Chicken
tossed with asparagus, fresh spinach, Olive oil, garlic, sun-dried tomatoes, and Parmesan cheese
STEP
AMOUNT
INGREDIENT
PROCEDURE
Serves 4 -6 persons
Herb Chicken Pre - Prep
1
1 lb
1 oz
2 tsp
1 tsp
2 tsp
Chicken Breast, Boneless & Skinless
Olive Oil
Kosher Salt
Black Pepper
Fresh Rosemary, finely chopped
In a mixing bowl combine the Chicken Breast, Olive Oil, Kosher Salt. Black Pepper, and Freshly Chopped Rosemary and place onto a baking tray and cook in a 375° oven for approximately 15 – 20 minutes or an internal temperature of 165° is achieved. Cool for 15 minutes and cut into ¼” thin slices widthwise across the grain of the Chicken Breast. Reserve for final dish.
Farfalle (Bowtie Pasta) Pre - Prep
2
1 – 16 oz box
Farfalle (Bowtie) Pasta, Barilla
Cook the Farfalle Pasta for the time recommended on the box in lightly salted water. For al dente pasta cook 1 minute less. Remove and drain, but do not rinse as the starch is valuable to help thicken the sauce in the final steps. Pasta should be cooked approximately 5 - 10 minutes before the step below is prepared. Reserve for final dish
For Service
3
8 oz
3 oz
12 oz
12 oz
3 oz
2 oz
(as needed)
Aglio Olio, See prep recipe
Sun Dried Tomatoes, cut into 1/8” strips
Asparagus, stem removed, cut in 1” pieces
Chicken Broth, Low Sodium Canned or Fresh
Fresh Spinach
Parmesan Cheese, Grated
Kosher Salt and Black Pepper (as needed)
In a 8 - 10 quart – 12” pan or larger, heat the Aglio Oliowith the prepped Herb Chicken, Asparagus, Sun Dried Tomatoes for 30 seconds and then add theChicken Broth and bring to a simmer. Add the Farfalle Pasta and cook for 1 – 2 minutes with the broth and goodies.Then add the Fresh Spinach and Grated Parmesan Cheese. Cook all the ingredients together for an additional 30 seconds. Season with Salt and Pepper as needed. The asparagus should be bright green, the spinach wilted, and the parmesan cheese melted into the broth to thicken the sauce.
For Garnish
4
1 oz
Parmesan Cheese, Grated
Place the pasta the bottom of the dish and pull all the garnish to the top so all the chicken and garnish are highly visible.
Garnish with Grated Parmesan Cheese.
Notes:
§ Herb Chicken Pre Prep - cooked and cut properly
§ Asparagus and Fresh Spinach are bright green and visible on top of dish – do not overcook
§ Sauce is thick viscous glaze and not soupy or runny




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