WHAT JUICER DOES JOE CROSS USE RECIPES

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CHICKEN PICCATA RECIPE - BON APPéTIT



Chicken Piccata Recipe - Bon Appétit image

Slices of chicken get dredged in seasoned flour, sautéed in butter, and smothered in an addictively tangy lemon-butter pan sauce studded with salty capers. Lightly flouring the cutlets lets them brown quickly without overcooking and helps thicken the sauce.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 10

2 large skinless, boneless chicken breasts
Kosher salt
½ cup all-purpose flour
3 Tbsp. extra-virgin olive oil, divided
4 garlic cloves, smashed
⅓ cup dry white wine
1 Tbsp. drained capers, coarsely chopped
4 Tbsp. unsalted butter, cut into pieces
2 Tbsp. fresh lemon juice
Chopped parsley and lemon wedges (for serving)

Steps:

  • Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.
  • Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.
  • Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add ½ cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.
  • Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.

PULLED PORK BBQ IN THE OVEN RECIPE - TASTE OF SOUTHERN



Pulled Pork BBQ in the oven Recipe - Taste of Southern image

Follow our step-by-step, photo illustrated instructions for making delicious Pulled Pork BBQ in your oven. We're using a dry rub to give the outside a bit of that crispy bark all the championship pit masters go for and, we're including recipes for both the dry rub and our Eastern North Carolina style Barbecue Sauce. We're roasting it low and slow in the oven but you could also do it on the grill.

Provided by Steve Gordon

Total Time 7 hours 20 minutes

Prep Time 20 minutes

Cook Time 7 hours

Yield Varies based on weight.

Number Of Ingredients 19

1 Boston Butt or picnic, about 8-10 lbs in weight.
Worcestershire Sauce
Liquid Smoke
Yellow Mustard
Dry Rub, use my recipe or your favorite.
2 Tablespoon Kosher Salt
2 Tablespoon Lemon Pepper Seasoning
2 Tablespoon Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Cayenne Pepper
Place all spices in a jar and shake well. Store any leftovers in a tightly closed jar.
2 cups Apple Cider Vinegar
1 cup Water
1 Tablespoon Texas Pete Sauce, or favorite hot sauce
½ cup Brown Sugar
1 Tablespoon Red Pepper Flakes
½ teaspoon Black Pepper
1 teaspoon Salt
Place all ingredients in a sauce pot and bring to low simmer, let simmer 20 minutes, remove from heat.

Steps:

  • Wash the Boston Butt under cold running water, pat dry with paper towels.
  • Trim away any excess fat or loose pieces. Do not remove the bottom “fat cap” or skin layer.
  • Cut out any veins if visible.
  • Sprinkle on some of the Worcestershire Sauce
  • Sprinkle on just a little of the Liquid Smoke, not too much.
  • Rub these two liquids into the meat, getting under any flaps of meat as well.
  • Spread a layer of mustard over the meat and rub it around to coat all sides.
  • Sprinkle a light layer of dry rub all over the meat, pat it into the meat with your fingers.
  • Wrap securely in plastic wrap. Refrigerate overnight.
  • Preheat oven to 250º.
  • Remove meat from refrigerator and remove the plastic wrap.
  • Place meat in foil lined shallow roasting pan and place in oven.
  • After 4 hours, mop on some of the sauce recipe about once each hour until meat is done.
  • Meat should reach internal temperature of 190º to be done. About 1 hour per pound of meat.
  • Remove from oven, wrap tightly in foil, then wrap in a towel.
  • Set aside on your counter or, place in cooler and, let rest for one hour.
  • Pull the meat apart, chop if desired. Add vinegar sauce as desired.
  • Enjoy!

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PULLED PORK BBQ IN THE OVEN RECIPE - TASTE OF SOUTHERN
Follow our step-by-step, photo illustrated instructions for making delicious Pulled Pork BBQ in your oven. We're using a dry rub to give the outside a bit of that crispy bark all the championship pit masters go for and, we're including recipes for both the dry rub and our Eastern North Carolina style Barbecue Sauce. We're roasting it low and slow in the oven but you could also do it on the grill.
From tasteofsouthern.com
Reviews 5
Total Time 7 hours 20 minutes
Cuisine American
  • Enjoy!
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