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Top chefs from around the country turn chicken - a classic menu choice for couples on a budget - into reception meals that marry flavor with fun. Consider some of these fantastic chicken recipes:
CHICKEN IN RED WINE SAUCE
Cyril Renaud of New York's Fleur de Sel restaurant (fleurdeselnyc.com)teams a velvety buttermilk-poached breast with an oven-roasted thigh for a moist-crunchy treat, then tops both with a sauce of red wine and maple syrup. Suggested sides: smoked fingerling potatoes, cippolini onions, and spinach.
MOROCCAN-STUFFED CHICKEN
When Kristine Subido, of the W Chicago-Lakeshore, wants seriuos flavor with a stunning presentation, she stuffs a whole, deboned chicken with dried apricots, prunes, preserved lemons, and Moroccan spices, covers it in a layer of caul fat, roasts until crispy, and serves pin-wheel slices. Suggested side: glazed carrots.
LEMONGRASS CHICKEN SKEWERS
Present these citrusy chicken tenders, grilled on lemongrass "skewers," with an Asian flourish, suggests Peter Betz of the New York's Waldorf-Astoria hotel, who artfully stacks mini shish kabobs in a Japanese bento box. Suggested sides: stir-fried buckwheat soba noodle salad, a veggie spring roll, and roasted red pepper "confetti."
CHICKEN POT PIE
"Everyone remembers this dish from childhood," says Seattle's Kaspar Doniel, of Kaspars Special Events and Catering (kaspars.com), who customizes the individual crocks' puff pastry crusts with the bride and groom's initials. Suggested sides: a green salad and crunchy slaw.
CHORIZO-STUFFED CHICKEN
"Stuffing a breast with chorizo (sausage) keeps chicken moist, which is important when catering large parties," says George Brown, of George Catering, in Dallas (georgecatering.com). Suggested sides: poblano-lime-corn salad and jalapeno-spiked mac and cheese.
MADRAS CURRY CHICKEN
Mellowed with creamy coconut milk and slow-cooked in the oven, boneless thighs will melt in your mouth, much like buttery filet mignon, but at a fraction of the cost, says Nisa Lee, of Thai at Home caterers, in Pelham, NY (nisalee.com). Suggested sides: cucumber relish, julienned carrots and squashes, and tricolored couscous.
BRAISED CHICKEN WITH SPANISH RELISH
After preparing breasts and thighs with a flavorful garlic-herb rub and braising them in an orange-based broth, Trevor Zimmerman, of Deuce Events, in Los Angeles (deuceevents.com), tops the poultry with a tangy tomato-and-olive relish. Suggested sides: asparagus and deep-fried polenta cakes.
CHICKEN TASTING TRIO
Rather than settling on a single recipe, Robert Gersteneker, of the Four Seasons Hotel Atlanta, treats dinner guests to three diverse preparations on one plate: a braised leg stuffed with spinach, pine nuts, and sundried tomatoes on polenta; a lemon-thyme breats over ratatouille; and a mini chicken pot pie. "The variety gives chicken taste and style at the same time," he says.
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