Wednesday, July 11, 2012

Lake House Chef's Challenge 2010 - Main Course

Perfect Pairing: Spicy Bloody Mary

Be sure to read the recaps of the 2010 challenge here and here.

By the time the main course round of the Lake House Chef’s Challenge 2010 rolled around the kitchen mess was nearing epic proportions.  The competitors were fighting for space and helpers.  It was quite the scene!  The required ingredient for the main course was chicken and the competitors still needed to incorporate their “secret” ingredients. 
Jon made a Bacon Wrapped Chicken and Veggie Skewer
We reminded him that he needed to “present” it and this is what he came up with.  Needless to say, the wheels had fallen off a little bit since the first course presentation.

I made a Spicy Chicken Milanese with Arugula Salad (recipe below)
Julie made a Coconut Crusted Chicken with a Pineapple Salsa
The Perfect Pairing for the appetizer round was Jon’s VERY spicy bloody mary.  Jon was not messing around with this cocktail.  He made his own vegetable juice by simmering tomatoes, veggies and hot peppers on the stove for hours.  He mashed everything and strained it off.    He made bloody marys with the juice, gin and a crispy slice of bacon for garnish.  Only the strongest of the group could finish these fiery drinks but I think they remain the most discussed item of the night!

Still to come.... dessert and results! 
Spicy Chicken Milanese with Arugula Salad
Lindsay at Perfecting the Pairing

·         6 skinless, boneless chicken breasts
·         2 cups sour cream
·         2 cups crushed cornflakes cereal
·         3 teaspoons spicy, Italian-style seasoning
·         6 tablespoons butter, melted
·         1 bag arugula
·         1 small red onion, thinly sliced
·         Juice of one lemon
·         Drizzle of olive oil
·         Shaved parmesan cheese
Preheat oven to 350 degrees F
Rinse and trim the chicken breasts. Pat dry.  Pound to about ½ inch thick.  Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use garlic salt, pepper and a spicy Italian-style seasoning). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
Place coated chicken on a rack placed over a cookie sheet. Drizzle with melted butter/margarine and bake in the preheated oven for 30 minutes or until cooked through.
Dress the arugula with the lemon juice and olive oil. Season to taste with salt and pepper. Top each chicken breast with the arugula salad and finish the dish with shaved parmesan and red onion slices.

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