Zakary Pelaccio

Chef/Owner, Fish & Game Restaurant

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Chicken and Veggies

For my project I chose to cook what I find to be one of the most common (and commonly misunderstood) proteins – chicken. We eat chicken all the time, but it's rare that you find a chicken that's cooked well. That is, the breast is moist and tender, and the legs have a nice char on the skin but they're not overcooked.

I dressed the chicken in an herb garlic "mop," and made a grilled corn and tomato salad on the side.

And of course, while the fuel is still burning, I grilled up some bread to serve along with it (dressed with the same mop).

  

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For the sauce/seasoning (or "mop"):

  • Garlic 
  • Oregano (or other fresh herbs) 
  • Olive oil
  • Sea salt 
  • Red wine vinegar 

Mash it all up with a mortar and pestle until it's got a nice vinaigrette consistency. 

 

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For the corn and tomato salad:

  • Corn (grilled on the cob then removed from the cob)
  • Cherry tomatoes (burst these in a cast iron pan)
  • Zucchini (grilled)
  • Red chilis (grilled) 
  • Chopped garlic 
  • Olive oil 

I happened to grill up all the vegetables before assembling the salad – but you should feel free to get creative and put your own spin on this. Use the freshest herbs and vegetables of the season near you. 

  

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