I just wanted to extend an invitation to everyone to post here or email me with any cooking questions you may have, as it will be difficult to cover everything you want to know without your input. The recipes and tips will be coming very shortly, but in the meantime, ask away!
ChefBradS@gmail.com
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How do you make chicken savoy? Thanks, Lynn
ReplyDeleteLynn,
ReplyDeleteChicken savoy is a great, basic Italian dish! Very powerful flavors combine to create a complex chicken dish with very few ingredients. After trying many variations of this recipe over the years, I will share with you what I feel is the best of the best!
Chopped garlic (To taste)
Red Wine Vinegar
Brown Gravy (Store bought or home made)
Balsamic Vinegar (optional)
Chicken breast
Parmesan cheese (grated)
Oregano (dried)
S+P
Vegetable oil
1. Preheat oven to broil
2. Cut chicken breast into chunks
3. Heat an oven safe saute pan over high flame, add enough vegetable oil to lightly cover the bottom of the pan.
4. When oil reaches near smoking point place DRY chicken in pan.
5. Allow to brown for 3-5 minutes without moving chicken( Turn down heat to medium if pan starts to smoke)
6. Turn chicken and season liberally with salt, pepper, and oregano.
7. Add Vegetable oil to chopped garlic and slather on top of chicken, trying to keep it from getting to the pan.
7. Turn off burner, sprinkle with parmesan and place in broiler until nice and brown (3-5 minutes)
8. Remove from oven (handle will be hot!!) pour off excess oil, and put back on burner over medium heat.
9. Immediately give a good splash of red wine vinegar and/or balsamic (to cover bottom)
10. Add a small amount of gravy to thicken sauce.
11. Allow to simmer while shimmying pan, be sure not to allow chicken to flip into the sauce as you want to keep that nice color on top.
12. Slide onto a plate, again being careful not to flip the chicken over, and enjoy!
Your leftovers post was very interesting and a great idea! I was wondering if you did the private chef thing? Or if you would consider cooking for a small party/dinner..or just a few times a week for a very busy lady who doesn't know how to cook?
ReplyDeleteAnonymous,
ReplyDeleteI am glad you enjoyed my leftovers post! Always trying to think of simple hints and tricks to save money and time. I have done a couple small parties/dinners and many catered events, but have never worked full time as a private chef. I would, however love to cook for you and your family/friends. Please feel free to email me at ChefBradS@gmail.com with any questions.
Hi Chef Brad - Would like to try and make guacomole dip. Do you have a good recipe for me to try?
ReplyDeleteSure. For an insanely simple 30 second guacamole, mix some of your favorite store bought salsa with fresh avocado.
ReplyDeleteIf you have a bit more time, this recipe is almost as easy, and even more delicious. I hate to give exact measurements as everyone likes there guacamole different, some smooth, some thick. It is an extremely simple dip to make and works well with any combination of these ingredients:
Avocado, Tomato, onion, hot pepper, lemon.
Dice onion and hot pepper very small. (I normally use 1/2 an onion and 1 small jalapeno)
Remove flesh of avocado, smash slightly with fork. (2 Avocados)
Dice tomato (1 medium tomato, discard juice)
Lime juice (half a lime should do the trick)
Season with garlic powder, salt, and pepper to your liking.
If you like it smoother, blend all ingredients, add olive oil to desired consistency.
Enjoy!
that quacamole sounds delicious, can't wait to try it....YUM!!!!!
ReplyDeletewe all miss your recipes & tips.....we would like to see more
ReplyDeletethanks!!!!!!
MISS ALL YOUR GREAT TIPS & RECIPES......
ReplyDeleteNEED MORE, PLEASE!!!!!!!