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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Rosemary Chicken Panini with Sun Dried Tomato Aioli

Published by: Sarah

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  • Jan
  • 4

If you have recently visited the 99 Restaurant (and by recently, I mean in the past year), you may have seen a panini very much like this on their menu. Why similar you ask? Well, this is my version of their panini & it’s pretty darn close! 1 # Chicken Tenders Rosemary & Garlic Infused Olive […]

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If you have recently visited the 99 Restaurant (and by recently, I mean in the past year), you may have seen a panini very much like this on their menu. Why similar you ask? Well, this is my version of their panini & it’s pretty darn close!

1 # Chicken Tenders
Rosemary & Garlic Infused Olive Oil**
Salt & Pepper
3 lg. White Onions, thinly sliced (preferably on a mandolin)
3 T Butter
Extra Virgin Olive Oil
Oil Packed Sun Dried Tomatoes
Mayonnaise (recommend Hellmann’s)
8 Fresh Basil Leaves
Fresh Mozzarella, thinly sliced
Crusty Artisan Bread

Place tenders in a Ziploc bag.
Drizzle with infused oil & season with salt & pepper.
Roll up to remove all the air & seal the bag.
Squish to get oil all into meat.
Let stand at room temperature while preparing the other ingredients.
In a large skillet over medium high heat, melt the butter & add3 T olive oil.
Add the onions & stir to combine.
When they start to sweat & soften, turn heat down to medium low.
Season with salt & pepper.
Cook until golden brown & caramelized (should take about 45 minutes) – BE CAREFUL NOT TO BURN!
WHILE ONIONS ARE COOKING:
In a mini food processor, combine half the jar of tomatoes with the oil, about ½ c. mayonnaise & 2 basil leaves.
Process until smooth.
Refrigerate to combine the flavors.
When onions are done, set aside while cooking chicken.
Heat a gill pan or skillet to medium high heat.
Add the chicken & cook for about 3-4 minutes each side (check fattest part for doneness).
Cut your bread into 1/2” thick slices.
Brush outsides of the bread with oil & insides with a generous slather of aioli.
Layer each sandwich with chicken, , caramelized onions 2 basil leaves & mozzarella.
Cook in a Panini press 5 minutes or on a grill pan weighting the top ( be surer to turn half way through when using a grill pan).

NOTE: You don’t need to spend a lot of money on infused oils. Please search under “Tips” for flavored oil to learn how! 

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Make Your Own Flavored Oils

Published by: Sarah

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comments:
  • Jun
  • 4

Don’t go spending massive amounts of dollars on flavored oils! Making your own is as easy as boiling water.  The trick is in the tecnique – Heat Infusion! Here are a few easy recipes to make your own.  NOTE: Because you are infusing the oil, you don’t need to buy the expensive stuff. Rosemary Garlic Oil Combine 1 medium sprig […]

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Don’t go spending massive amounts of dollars on flavored oils! Making your own is as easy as boiling water.  The trick is in the tecnique – Heat Infusion! Here are a few easy recipes to make your own.  NOTE: Because you are infusing the oil, you don’t need to buy the expensive stuff.

Rosemary Garlic Oil
Combine 1 medium sprig of rosemary, 3 cloves “smashed” garlic, 1 tsp peppercorns a pinch of salt & 2 c. of extra virgin olive oil in a sauce pan.
Bring it to a low simmer over medium heat.
Allow to simmer until the garlic is golden.
Remove the garlic & let the oil cool.
Bottle with the rosemary sprig & peppercorns & store in a cool dry place for up to 6 months.

Basil Oil
Combine 1 c. of fresh chopped basil & a pinch of salt with 2 c. of  extra virgin olive oil in a sauce pan.
Bring it to a low simmer over medium heat.
Allow to simmer 5 minutes.
Cool completely.
Bottle with the basil & store in a cool dry place for up to 6 months.

Sun Dried Tomato Oil
Combine 1/2 c. of  fresh (not bottled) sun dried tomatoes chopped & a pinch of salt with 2 c. of extra virgin olive oil in a sauce pan.
Bring it to a low simmer over medium heat.
Allow to simmer 5 minutes.
Cool completely.
Bottle with the tomatoes & store in a cool dry place for up to 6 months.

Sage Oil
Combine 1/2 c. of fresh whole sage leaves (bruised) & a pinch of salt with 2 c. of extra virgin olive oil in a sauce pan.
Bring it to a low simmer over medium heat.
Allow to simmer 5 minutes.
Strain & cool completely.
Bottle with 2 sage leaves (NOT bruised) & store in a cool dry place for up to 6 months.
NOTE: To bruise the leaves, gently hit them with the back of a knife.

As you can see, it really is very simple to make your own. Now get creative. Try using chives, oregano, tarragon or lemon verbena & send me your recipes using the oils!

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