The Blackened Stack
Chicken Ingredients:2pkgs of Chicken Breasts (6) pounded to half their origional thickness
A little olive oil
Blackening Spice:
1 tablespoon kosher salt
1 tablespoon paprika
2 tablespoons cayenne pepper
1 tablespoon dry thyme
1 tablespoon fine-ground black pepper
1 teaspoon ground white pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon cumin
Coat chicken lightly in olive oil
Dredge chicken on both sides in seasoning
Reserve on cookie sheet until grill is hot and Reduction has 20 min to go
South Western Reduction:
1 large Shallot, minced
1 jalepeno pepper, minced
1 stalk of celery, minced
pinch of sugar
butter
1/4 cup of hot salsa
32 oz of good chicken broth
1 bottle of beer (I use blue moon)
1 prune, minced
1 tsp coco powder
frozen corn
red bell pepper
chipolte garnishing sauce
tbsp or so of cornstarch - turned into cold water slurry
Saute' shallot, jalepeno and cellery in a little bit of butter and pinch of sugar (use butter not oil) until slighly carmelized1 large Shallot, minced
1 jalepeno pepper, minced
1 stalk of celery, minced
pinch of sugar
butter
1/4 cup of hot salsa
32 oz of good chicken broth
1 bottle of beer (I use blue moon)
1 prune, minced
1 tsp coco powder
frozen corn
red bell pepper
chipolte garnishing sauce
tbsp or so of cornstarch - turned into cold water slurry
Add salsa, prune and saute a few minutes more
Add 1/4 of chicken stock, coco and a splash of beer
Cook and reduce with stock and beer until stock is all gone
Add in bell peppers and corn and cornstarch slurry with the last batch of stock
Vegetables/Carbs:
Mashed Potatoes
Roasted Asparagus
Tortilla Strips
To Plate:Mashed Potatoes
Roasted Asparagus
Tortilla Strips
put one mound of mashed potatoes in the middle of the plate- use a ring mold for hight if you want
pour 2-4 scoops of reduction around the mashed pototes
slice the chicken brests and arrange around the top of potatoes
lay asparaugs ontop of chicken
sprinkle paprika around edges of plate or ring with chipolte sauce