"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 10-26-2007, 11:09 PM   #11
Senior Cook
 
jerseyjay14's Avatar
 
Join Date: Oct 2007
Location: Western, MA
Posts: 258
Send a message via AIM to jerseyjay14
Quote:
Originally Posted by Katie E View Post
You know, jersey, you might want to "kick it up a notch" by breading the eggplant slice in egg and panko and lightly browning/frying it before you add it to the main dish. This would add another level of texture. Just my take.
thanks ill try that out for sure
__________________

__________________
jerseyjay14 is offline   Reply With Quote
Old 10-27-2007, 12:11 AM   #12
Head Chef
 
keltin's Avatar
 
Join Date: Jun 2007
Location: Down South in Alabama
Posts: 2,285
Send a message via AIM to keltin
As for the recipe, I’d scale back on the pasta. In the pic you’ve got 4x pasta and sauce to the chicken and eggplant. The chicken should shine here so I’d suggest knocking the pasta back by 3/4 and smooth it out thinner so that it is a “taste” and not a major function of the dish. The chicken and eggplant with sauce should shine here and not be a “meatball” topping for the sauce and noodles. Let the noodles and sauce be a minor compliment and not the major function here.

JMHO!
__________________

__________________
keltin is offline   Reply With Quote
Old 10-27-2007, 01:26 AM   #13
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
I love the idea of the fra diavolo here, although I always love the idea of fra diavolo. I might add a slice of ham though
__________________
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!
auntdot is offline   Reply With Quote
Old 10-27-2007, 01:54 AM   #14
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,717
jj, nice dish, modifications, and pic.

k.t.e., panko? marone a mi!
breading, yes ( then not served over pasta, but as a seperate course, or pasta as a side), but with italian seasoned breadcrumbs, sauteed in olivio olio.

breading and frying the breast will keep the chicken moist and tender, and adds another dimension of texture and flavor. but then don't serve it over pasta.

if you want to stay a bit healthier, then go with the plain/seasoned breast. nuttin' wrong with that, but you're cooking time will be less forgiving, before it toughens and dries out.

you can't go wrong adding a pinch of hot pepper flakes to many tomato sauces. fra diavolo, or of the devil in italian (diablo is spanish), is a favourite of mine. oddly, it goes equally great with fish, pork, and beef as well.
if you watch any of the greats, like mario batalli or lidia bastianich, they often add a pinch for background flavor.

i agree with auntdot and think you should go for the gold by adding a slice of prosciutto between the breaded/fried breast and the eggplant.
btw, the dish would then be called chicken sorrentino.

bread and lightly fry the breast in olive oil, place in a baking dish and top with a little sauce, a slice or two of prosciutto, then a slice of floured/lightly sauteed eggplant, a little more sauce, some mozarella, then bake until the cheese melts and toasts a bit.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 10-27-2007, 03:13 AM   #15
Senior Cook
 
jerseyjay14's Avatar
 
Join Date: Oct 2007
Location: Western, MA
Posts: 258
Send a message via AIM to jerseyjay14
Quote:
Originally Posted by buckytom View Post
jj, nice dish, modifications, and pic.

k.t.e., panko? marone a mi!
breading, yes ( then not served over pasta, but as a seperate course, or pasta as a side), but with italian seasoned breadcrumbs, sauteed in olivio olio.

breading and frying the breast will keep the chicken moist and tender, and adds another dimension of texture and flavor. but then don't serve it over pasta.

if you want to stay a bit healthier, then go with the plain/seasoned breast. nuttin' wrong with that, but you're cooking time will be less forgiving, before it toughens and dries out.

you can't go wrong adding a pinch of hot pepper flakes to many tomato sauces. fra diavolo, or of the devil in italian (diablo is spanish), is a favourite of mine. oddly, it goes equally great with fish, pork, and beef as well.
if you watch any of the greats, like mario batalli or lidia bastianich, they often add a pinch for background flavor.

i agree with auntdot and think you should go for the gold by adding a slice of prosciutto between the breaded/fried breast and the eggplant.
btw, the dish would then be called chicken sorrentino.

bread and lightly fry the breast in olive oil, place in a baking dish and top with a little sauce, a slice or two of prosciutto, then a slice of floured/lightly sauteed eggplant, a little more sauce, some mozarella, then bake until the cheese melts and toasts a bit.
thanks for all the great tips guys! i'll defiently be implementing these in trying to perfect this! As far as the prosciutto, i was thinking along those lines and may instead use some hot capicolla as it would mesh well with the whole spiciness thing.
__________________

__________________
jerseyjay14 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:31 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.