Recipe for Turbo Dog Chicken with a Warm Creole Coulis 
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Yield:
2
Ingredients:
Amount Ingredient
COULIS ----------------
6 lrg Italian Roma tomatoes cut in half
1 tbl Olive oil
1 tbl Emeril"s Essence see * Note
1 tbl Minced shallots
2 tsp Minced garlic
3 tbl Creole mustard
1 tsp Salt
1/2 tsp White pepper
1/2 cup Chicken stock
----------------- CHICKEN ----------------
1 cup Turbo Dog Beer cold
(or any other dark beer)
1 x Egg slightly beaten
1 cup Flour
1 tbl Emeril"s Essence
2 x Skinless chicken breasts - (8 oz ea)
Salt to taste
Freshly-ground black pepper to taste
Emeril"s Essence
Oil for frying
----------------- GARNISH ----------------
2 tbl Chopped parsley
1/4 cup Grated Parmesan Reggiano Cheese
Instructions:
Instructions: Preheat oven 375 degrees.

For coulis: In a mixing bowl, toss the tomatoes with the oil and Emeril"s Essence. Roast the tomatoes for 25 minutes. Place the roasted tomatoes with their liquid in a sauce pot. Add the remaining ingredients to the pot and bring up to a boil. Reduce the heat to a simmer and continue cooking for 10 minutes. Puree the mixture with a hand-held blender. Season with salt and pepper.

For the chicken: In a skillet, fill with oil 2/3 up the pan and heat. Combine the beer, egg, flour, and Essence together, whisk until smooth. Season each chicken strip with salt, pepper, and Essence. Dip each piece of chicken into the batter and directly into the hot oil. Fry the chicken until golden-brown, about 2 to 3 minutes on each side. Remove from the oil and allow to drain on a paper-lined plate. Season with Essence.

To assemble, spoon the sauce in the middle of the plate. Arrange the chicken around the sauce. Garnish with the chopped parsley, Parmesan Reggiano Cheese and place the bunch of parsley directly in the center of the platter.

This recipe yields 2 servings.

Comments: The original recipe title as listed is "Turbo Dog Chicken With A Warm Creole Mustard And Roasted Tomato Coulis".

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