September 2010 Archives

You Be The Judge

| | Comments (0)

Here's the recipe entered into the County Bounty Culinary Cook-off at the Columbia County Fair today, September 6, 2010. I did not place or win. Let me know what you think.

Coriander Spiced Chicken with Heirloom Tomatoes, Red Onion, & Whole Wheat Linguine
Serves 6
Chef's Note: Organic produce is recommended. The tomatoes, onions,
and fresh coriander are sourced at The Farm at Miller's Crossing, Claverack,
NY. The cheese was made at Sprout Creek Farm in Poughkeepsie, NY via
the Chatham Real Food Market. The poultry was raised at North Wind Farm,
Tivoli, NY via The Berry Farm in Chatham. The chive blossoms are from the
chef's private victory garden in Chatham.

Ingredient List:
2 teaspoons whole coriander seed
1/2 teaspoons freshly ground black pepper
3/4 teaspoons Kosher salt
1/4 teaspoons red chile flakes (or more if you like it hot)
4 pounds mixed heirloom tomatoes, chopped bite-size
1 medium red onion, chopped medium
1/3 cup extra virgin olive oil, plus more for rubbing on chicken
3/4 cup grated Ouray cheese
Salt and pepper, to taste
6 boneless skinless chicken breasts
1 pound whole wheat linguine
2 tablespoons finely chopped coriander leaves
6 stems edible chive blossoms

1.) Toast the coriander in a dry skillet, let cool, and mix with the pepper, salt, and chile flakes. Grind in a spice mill (there will be about 1 Tablespoon ground spices) and set aside.
2.) In large bowl, gently mix the tomatoes, onion, oil, 1/2-cup cheese, and 1/2 of the spice mixture. Add salt to taste.
3.) Set a barbecue grill to medium-high and place a large stockpot of salted water on high heat on the stovetop (or a side burner on the grill); bring water to a boil.
4.) Trim the chicken breasts and place between 2 sheets of plastic wrap. Pound with a meat mallet to 1/2-inch thickness. Lightly oil the chicken and place on a platter. Sprinkle both sides liberally with the remaining spice mixture.
5.) Grill the chicken, turning after 4-5 minutes. Grill until cooked through and no longer pink inside, about 3-4 minutes more. Place the chicken on a platter, tent with foil, and set aside.
7.) Meanwhile, put the pasta in the boiling water and cook until al dente. Drain in a colander. Add the hot pasta to the tomatoes in the bowl and toss gently but thoroughly.
8.) Divide the pasta and tomatoes between 6 plates, spooning the extra juices from the bottom of the bowl over the pasta. Cut the chicken into slices, or bite-sized pieces, as preferred. Divide the cut chicken over the plated pasta. Sprinkle each dish with chopped coriander and the individual tiny white chive flowers. Serve, with the remaining cheese to pass.