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 What's your specialty?

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Queen Bee

Posts : 293
Join date : 2008-12-21
Age : 46
Location : The City Of Angels

What's your specialty? Empty
PostSubject: What's your specialty?   What's your specialty? EmptyFri Feb 06, 2009 6:45 am

So what are your speciatlies?? One of my faves, and one that gets lots of love when I make it; is my take on the east coast italian classic; chicken scarpariello. This is fast, easy and much lower in fat than the original version, but still mega delish!!!

First is my easy version of this delectable dish...

1 - 1 1/2 lbs skinless, boneless chicken breast
1/2 cup flour
Salt & Pepper (to taste)
3 tsp italian seasoning
2 1/2 tbsp Olive Oil
1/2 cup shallots; chopped
5 cloves garlic; chopped
1 tsp dried rosemary (adjust to taste)
1 tsp sage (adjust to taste)
1 cup chicken broth
1/2 cup white cooking wine
(a little less then) 1/4 cup white wine vinegar
juice from 1 lemon
3 tbsp softened butter
1 tbsp flour
1 tbsp parsley

Preheat oven to 375

Mix flour in bowl with 1 tsp italian seasoning, salt, pepper and a touch of dried rosemary

Rinse & dry chicken, then dregde them lightly in the flour mixture

In a heavy, ovenproof skillet or dutch oven (large enough to hold all the chicken pieces),
heat the olive oil, then brown the chicken well on all sides over medium heat. (BE CAREFUL NOT TO

Once all the pieces are browned, transfer to a plate and scrape pan.

Add shallots and cook until soft (about 2 min, tops!), then add garlic.

As soon as garlic starts to sizzle, add the wine, and stir the browned bits
at bottom while reducing the wine by 1/2 over medium high heat.
Add chicken broth, rosemary, sage & vinegar. Mix well and bring to a boil.

Return chicken to pan and spoon sauce over top of chicken

Bake the chicken in oven (uncovered) until done, about 20 minutes

Remove chicken to a warmed platter and bring the remaining sauce to a boil.

Squeeze both halves of a lemon into the sauce, and add salt & pepper to taste.

**(IN A SEPARATE BOWL) mix 1 tbsp flour and 1 tbsp butter, mix until smooth and put aside**

Add the other 2 tbsp butter and the parsley to the sauce and mix well.

Stir in a little butter & flour mixture if sauce is too thin, (mix well to prevent lumps.)

Put chicken back in pan, spoon sauce over chicken, cover pan and simmer for about 10 minutes

Once sauce has thickened, spoon some sauce over rice, take a piece of chicken and "piacere!"


For those that are more adventurous, here is the ACTUAL Carmine's recipe for my fave dish on the face of this earth...
CHICKEN SCARPARIELLO (this is litterally worth it's weight in gold, so as the Traveling Wilbury's say...Handle With Care!)

4 pounds of chicken
3 large lemons
1 tablespoon of kosher salt
2 teaspoons of fresh rosemary leaves
2 large cloves of garlic
2 teaspoons of fresh sage
1/2 teaspoon of black pepper
2 teaspoons of fresh oregano leaves
2 tablespoons of olive oil
2 tablespoons of butter
Splash of white wine
1 cup of vegetable oil
1 tablespoon of finely chopped shallots
Salt and pepper to taste

Begin by washing and patting dry the 12 pieces of chicken. Place the chicken pieces into a large bowl that will both hold it and allow for mixing. Chop half of the herbs and mix with the chicken. Cut two of the lemons in half, squeeze out all of the juice, and throw the squeezed lemons in with the chicken and herbs. Add olive oil, kosher salt, black pepper and mix well. Cover and refrigerate at least 24 hours although 48 hours will make it even better. Between two and three times a day, unwrap the chicken and toss thoroughly; return plastic wrap to cover.

Take a saute pan — this will prevent a lot of the fat from splattering all around the oven top — and add the vegetable oil. While the oil is heating up over a medium flame, take the chicken out of the marinade and shake off as much of the herbs and liquid as possible. These herbs will burn during cooking.

When the oil is just smoking, add each piece of chicken slowly, sliding them into the oil and cooking all of the pieces of chicken at one time. Make sure to use a pan large enough so that the chicken can sit in the oil without overlapping another piece. Do not turn the chicken over until it is very brown and crusty; this can take at least 10 minutes to 12 minutes. Once the chicken is very brown and crusty, turn the pieces over and continue cooking the other side until once again, all sides are all very brown and crusty. While the chicken is browning, throw at least eight cloves of the marinated garlic with the chicken into the oil, cooking them until they are brown and tender. Take out the garlic pieces and reserve. Remove the chicken pieces and place onto a bake-proof dish.

Once the chicken is very brown and crusty, place into an oven and either continue cooking or keep warm on a low heat.

With the saute pan that was used for browning the chicken, empty the oil or discard. Toss in one tablespoon of butter and slowly cook the chopped shallots.

Next, add the roasted browned whole garlic cloves, previously reserved, and add the remaining chopped herbs; lightly saute for one minute over low heat. Add a splash of white wine and cook for 30 seconds over high heat. Add the chicken stock and reduce until the liquid becomes dark and the taste is strong. At this point, on low heat, add the remaining butter, lemon juice, salt and pepper to taste. Add more lemon according your palate.

Place the chicken onto a platter one piece at a time and then pour the sauce over the chicken.

In case you are wondering where I got this from, here ya go...
Carmines NYC

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Queen Bee

Posts : 293
Join date : 2008-12-21
Age : 46
Location : The City Of Angels

What's your specialty? Empty
PostSubject: Re: What's your specialty?   What's your specialty? EmptySun Mar 08, 2009 2:20 am

Another bit of yumminess...Vodka sauce

1 tablespoon extra virgin olive oil
1 tablespoon butter
2 cloves minced garlic
2 shallots minced
1 cup vodka
1 cup chicken broth
1 (32 oz can) crushed tomatoes
Salt & Pepper
Dried Italian seasonings
½ cup heavy cream
20 leaves fresh basil (shredded or torn)

Heat a large skillet over medium heat. Add oil, butter, garlic, and shallots. Gently sauté shallots and garlic for 3-5 min.
Add Vodka and reduce by half, (this will take 2-3 min.)
Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer.
Season with salt & pepper and dried italian seasoning
Simmer sauce for 15 min
While sauce simmers, cook pasta

Stir cream into sauce. When sauce returns to boil, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.

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