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Hi! I am Shawna Coronado and I am here today with
Chef Ryan Hutmacher, "The Centered Chef". And we are going to show you how to cook a
meal for ten dollars or less. And the big thing, we are right here in my
own front yard veggie garden. So what do you think?
What are we cooking today? We got a little chicken piccata going on right
now. And we are going to do some grill roasted
Yukon potatoes and some shallot sautéed green beans.
From my garden. From the gardens.
Which is so cool. And it is a rain water feed garden.
So all this is the freshest and the best. And we are going to keep it really simple.
So we are going to just jump in right into the grill roasted Yukon potatoes.
Okay. So what I am doing Shawna, I am just cutting
really thin pieces of these potatoes right here.
Beautiful, golden color. Nice and thin, because we want these to cook
fast. Okay.
So, what we are going to do is go right on the foil with a little bit of red onion.
Okay. That is going to help bring out a little savory
element to this. And we are also going to have a little bit
of sweetness here. Okay.
And then we go with a little bit of olive oil, right over top here.
We got a little bit of salt right here, a little bit of pepper.
And we are going to wrap this guy up, just like a present.
Alright. I am going to have you tuck that end in for
me. Just roll it right up.
And boom! We got hot grill going.
Right onto the grill. We are going to close this and get to the
next part. So now we are ready for the chicken piccata
portion of this recipe. So about two *** is going to serve four
people. So we have about three to four ounces of protein
per person. So we would cut this portion in half.
So with this chicken breast, what I did was, I put it in a Zip Loc bag and I pounded it
so it was nice and even all the way across. Now what I will do is, we are going to season
this guy. A little bit of salt, a little bit of pepper,
both sides, very important, for full flavor. A little bit of salt now.
Now what we are going to do is we are actually going to dredge this.
So that means we are going to putting this inside of a little bit of flour right here.
I am going to take my oil in the pan all the way around and right on it.
You can see a nice little sizzle is happening right there.
Okay Shawna, so what we are looking for is a beautiful, golden brown color.
Wow! And that is what we have right there.
Beautiful. That smells delicious.
That is where the complexity of the flavor really comes out, right in that golden brown
color. But that is going to work there for another
probably four to five minutes and then we are going to start to work on our piccata
sauce. Terrific!
Okay Shawna, so this is cooked on both sides and what we are going to do is, we are actually
going to take it out of the pan and let this rest for a second because we are going to
make a sauce with all that deliciousness that is left in the pan.
So, the piccata sauce itself, what we are going to do is we are going to throw in a
little bit of garlic. Okay.
Got a little bit of garlic right here. We are going to start to sauté that.
We are going to do what is called deglazing. We are going to add a little wine to the pan
right here. What that is going to do, is gonna release
all that crust from the bottom of the pan, from that chicken.
And infuse that with all those flavors. So now we have a really garlicky, kind of
winey thing going on. Oh!
Now to help that out, we are going to go with a little of parsley inside there to freshen
it up. We are going to add a couple capers inside
of there, for that nice tang, that saltiness. Then we are going to go for the thickener.
So we have got a little bit of a slurry here. Okay.
So you can either use corn starch and water or you can use.
Flour and water. Flour and water.
That is what I mix gravies with. So this is a type of gravy really, that goes
over the chicken right. Absolutely.
This is a pan sauce using the leavings in the pan.
And we are going to add a little bit of sugar to this.
If you can mix that up. So now we are going to show everybody that
this has really thickened up, now that we have put that slurry inside of here.
Let us put that chicken back in here. Okay.
And let us let that sit inside the sauce, and take that sauce flavor in.
While this is working, we are going to work on our green beans.
What we did was we threw a little bit of olive oil in a hot pan.
Okay. We have some red onions in there as well.
I am stirring again. Yeah.
That is my job. That is a great job to have.
Alright. Beats doing the dishes.
Yeah, definitely. So we are going to go just in the pan with
some of the green beans right here. Okay.
So we are just eyeballing it. That is what is fun about this.
It is not really about precision. So these are going to sauté for about three
to four minutes. Ok Shawna, the dish has come together.
Your green beans look fantasic. So what I am going to do now to finish this
off is, pull out these grill roasted potatoes from the grill.
The ‘taters! Now you can do this family style or per serving,
but you have to get some of this sauce right on top.
Wow! Look at that.
Alright, we are going to give it a try. The official taste test.
Finished product. Oh my god, that is so good!
Oh wow! Is it not rustic and beautiful?
It is delicious and I can not believe it came from my garden.
That is fantastic. It is tip top.
You have to come with us next time and learn even more recipes that are ten dollars or
less. Are you gonna be with me?
I absolutely will. Alright!