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JOHN'S RECIPES
Crusty Chicken Romano
6 5ounce boneless, skinless chicken breasts pounded thin
8 ounces romano cheese, shredded
8 ounces parmesan cheese, shredded
4 whole eggs beaten
1/8 teaspoon white pepper
1/8 teaspoon salt
1/2 cup olive oil, extra virgin
1 pound angel hair or bow tie pasta
1 bunch parsley, chopped
2 cups of your favorite red sauce
Trim all fat from chicken. Cover with plastic wrap and flatten with a mallet.
Mix salt, pepper and both cheeses.
Dip both sides of chicken in egg mixture.
Dredge chicken in cheese mixture.
Heat olive oil, (as hot as possible without burning), Place chicken in oil and cook until chicken becomes translucent around the edges. Use a wide spatula and turn chicken over. Chicken should be golden brown and crispy. Continue cooking until cooked thru, about 3 to 5 minutes.
Cook pasta in salted boiling water with a few drops of olive oil. Heat your favorite red sauce, spicy red pepper is best, Plate the pasta with the heated sauce and top with Crusty Chicken Romano. Dust with parsley and additional shredded romano cheese.
Makes six servings.
Lettuce Wraps by PJ Chang
1/2 LB ground chicken, crumbled
1/2 LB HOT Jimmy Dean Sausage, crumbled
1/2 LB ground beef, crumbled
1 bunch green onions, chopped
1 teaspoon crushed red chili pepper flakes
1/2 teaspoon powdered cajun seasoning
2 heads of boston leaf lettuce
2 oz soy sauce
3 tablespoons peanut oil
Cut root ends from lettuce leaves, clean and cover with plastic wrap, store in refridgerator. Must be chilled.
Place peanut oil in wok, add chicken, sausage, beef and onions. Cook until done, add Chili flakes, cajun seasoning, and soy sauce. Cook until blended. Add more seasoning, salt & pepper and soy sauce to individual taste
SAUCES
Place prepared sauces in small serving dishes
3 oz scechwan chili sauce (very hot)
3 oz hoison sauce
3 oz soy sauce
3 oz Chinese hot mustard
Serv 3-5 pieces of lettuce per person. Place 2-3 tablespoons of meat mixture in lettuce leaf, top with your favorite sauce, wrap leaves, bottom in, then left to right to keep ingredients inside.
ACCOMPANIENTS
Egg drop soup
fried Rice
Kirin beer
Asahi beer
Makes six servings
prep time 30 minutes
SONORAN PASTA
3 8oz skinless, boneless chicken breasts, julienned
1 tablespoon minced garlic
4 oz pork chorizo
1 large green bell pepper, julienned
1 large red bell pepper, julienned
1 medium red onion, julienned
16 oz heavy cream
2 oz parmesan cheese, grated
16 oz penne pasta, cooked aldente
salt and pepper to taste
optional: chili flakes & minced cilantro
Saute chicken and minced garlic together, set aside
saute Chorizo, add bell peppers and onion
add heavy cream to the chorizo, bell pepper, onion mix and reduce, then add parmesan cheese.
Combine chorizo and chicken mixtures
add pepper flakes and/or minced cilantro to taste
mix with penne pasta, garnish with cilantro sprigs
