Bobby Flay's Bar Americain Cookbook - Bobby Flay [39]
POULTRY AND MEAT
CHICKEN CUTLET ♦ AMERICAN TRIPLE CREAM CHEESE, SOUTHERN HAM, ARUGULA
SMOKED CHICKEN ♦ HATCH GREEN CHILE SPOONBREAD, BLACK PEPPER VINEGAR SAUCE
SMOKED CHICKEN POT PIE ♦ SWEET POTATO CRUST
BUTTERMILK FRIED CHICKEN ♦ WILD RICE WAFFLE, HONEY–PINK PEPPERCORN SAUCE
HERB ROASTED TURKEY
DUCK ♦ DIRTY WILD RICE, PECANS, BOURBON
GRILLED LAMB PORTERHOUSE CHOPS ♦ MUSTARD BARBECUE SAUCE, CORN AND COLLARD GREEN TART
GRILLED VEAL PORTERHOUSE CHOP ♦ FIG CABERNET VINEGAR GLAZE
LAMB SAUSAGE ♦ WHITE BEANS, RED ZINFANDEL
RACK OF PORK ♦ MOLASSES-MUSTARD GLAZE, SOUR MASH, APPLE BUTTER
PAN-ROASTED PORK TENDERLOIN ♦ GREEN TOMATO–PEACH RELISH, GREEN PEA COUSCOUS
COUNTRY-STYLE RIBS ♦ BOURBON BARBECUE SAUCE, TOMATO CORN BREAD
BROILED HANGER STEAK ♦ HOMEMADE STEAK SAUCE
BLACKENED ROASTED PRIME RIB ♦ BÉARNAISE BUTTER
PHILADELPHIA-STYLE STRIP STEAK
PAN-ROASTED VENISON ♦ RED CABBAGE BREAD PUDDING, CONCORD GRAPE SAUCE
GRILLED VENISON CHOPS ♦ BLACKBERRY-SAGE BROWN BUTTER
Chicken Cutlet
CHICKEN CUTLET
AMERICAN TRIPLE CREAM CHEESE, SOUTHERN HAM, ARUGULA
Here is that American favorite, Chicken Cordon Bleu, deconstructed. This gorgeous dish pulls the soggy ham and cheese out of the stuffing, layering them instead over a crisp, juicy chicken cutlet. The rich triple cream cheese begins to melt when it hits the panko-crusted chicken, which then anchors the paper-thin slices of cured ham to them both. Baby arugula is tossed in a bright, acidic vinaigrette of Dijon mustard and red wine vinegar before being placed atop the dish. The peppery arugula and mustardy vinaigrette cut through the richness of the cheese and complement the salty ham. I serve this at lunch, but it would be wonderful at dinner as well.
Serves 4
Chicken
1 cup all-purpose flour
3 large eggs, lightly beaten
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
4 (6-ounce) boneless, skinless chicken breast halves
6 tablespoons (¾ stick) unsalted butter
2 tablespoons olive oil
¼ pound Red Hawk triple cream cheese, Brie, or Camembert, thinly sliced
8 thin slices country ham or prosciutto
Arugula Salad
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
¼ cup extra virgin olive oil
¼ pound baby arugula
1. To cook the chicken, put the flour, eggs, and bread crumbs in 3 separate shallow bowls and season each with salt and pepper.
2. Place each chicken breast between 2 pieces of wax paper and pound to ¼-inch thickness.
3. Season the chicken on both sides with salt and pepper and then dredge each breast in the flour and tap off the excess. Dip into the egg wash and let the excess drip off, then dredge on both sides in the bread crumbs. Place on a wire rack set over a baking sheet.
4. Preheat 2 large nonstick sauté pans over high heat. Add 3 tablespoons of the butter and 1 tablespoon of the oil to each pan and heat until the butter is melted and sizzling. Place 2 breasts in each pan and cook until golden brown, about 4 minutes. Flip the breasts over and continue cooking until golden brown and the chicken is cooked through, about 3 minutes.
5. To make the arugula salad, whisk together the vinegar and mustard in a large bowl. Season with salt and pepper. Slowly whisk in the oil until emulsified. Add the arugula and toss to coat the leaves with the vinaigrette.
6. Transfer each breast to a large plate and immediately top with a few slices of cheese, then a few slices of ham, and some of the arugula salad.
Smoked Chicken
SMOKED CHICKEN
HATCH GREEN CHILE SPOONBREAD, BLACK PEPPER VINEGAR SAUCE
This black pepper vinegar sauce is very much an ode to the vinegar-based barbecue sauce served in the restaurants and homes of eastern North Carolina. When you hear barbecue referred to as “Carolina style,” you know it means that your pulled pork, ribs, or chicken will be paired with a tangy, often mustard-laced, and always tomato-free vinegary sauce. If you have the wherewithal—and the will—to cold-smoke your chicken as we do in the restaurant, by all means do so, but