February 25, 2011

Grilled Chicken Escabeche

grilled chicken escobeche

I want to really learn to cook well. I can follow a recipe just fine and even come up with some of my own ideas loosely based on recipes. Though, what I want is to have some basic techniques that I can refer to and come up with a decent meal. On cooking shows like Top Chef they use terms like meuniere, coulis, seviche, sous vide, reduction sauce, veloute, and escabeche among others and I always wonder what the terms mean. So I am starting my own "cooking school" of sorts.
I started with basic escabeche.

escabeche-meat that is cooked first then marinated. The length of time is your preference from immediately to 1 to 6 hours in the refrigerator and served cold.

Grilled Chicken Escabeche
1 1/2 pounds of boneless chicken breast (pounded thin if preferred)
3 Tablespoons olive oil
salt and pepper

Heat grill to highest setting. Coat chicken in olive oil and sprinkle with salt and pepper. Place chicken on grill and turn down to medium high to medium. Grill until done. Remove to platter and cover with the Marinade.

Garlic Vinaigrette Marinade
1/2 cup olive oil
1/2 cup fresh chopped parsley
3 Tablespoons of fresh squeezed lemon juice (or balsamic vinegar if preferred)
2 to 3 cloves of garlic squeezed through a press
1 Tablespoon of honey optional
salt and pepper to taste

Mix all the ingredients and set aside.

1 comment:

misssunshine728 said...

I just commented on Flickr wondering what Escabeche meant... now I know!