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Still workin on my "Chicken Bryan"...

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  • Still workin on my "Chicken Bryan"...

    This is a dish I first enjoyed at a restaurant called Carrabbas Italian Grill... Such simple flavors and textures yet so complex and complete...Perfect...

    Well I had to try to recreate it at home...

    Started with some BS breasts brined with Rich's nekkid brine...The beauty here is that the nekkid by itself adds no flavors but still adds all the moist wonderfulness that you would expect from a Hunky Brine...This way we can let all the flavors of the recipe come through uncomplicated...


    Here we have the brined breasts rubbed with EVOO and a bit of S&P...


    And onto a screaming hot grill...


    Cast iron grates doin their job..Want a good sear on the outside of a juicy piece of chicken...



    When the chicken is almost at 165 we put a gooood smear of goat cheese on...Then the chicken rests...


    No pics of the sauce but the recipe goes something like this...Still tweaking but here are the basics...

    Lemon butter sauce with sun dried tomatoes and basil

    Sautee
    4 t. fine diced onion (I used red onion)
    4 t. minced garlic
    2 T. butter

    Cook till fragrant and tender...

    Add
    6 T. white wine
    4 T. lemon juice
    Reduce heat and simmer 10 minutes to reduce a bit...

    Add
    6 T. butter...a little at a time until melted and emulsified...

    Add
    6 sun dried tomatoes chopped
    4 T. fresh basil chopped
    Heat until hot




    Spoon the warm sauce onto the chicken and enjoy...


    Served with garden fresh baby limas and some crusty bread with Rich's pizza shake on it...

    Still working on this but the second try was far better than the first...
    First time the sauce was way too lemony and the sauce never came together so butter ran all over the plate...This time the sauce seemed kinda thick... We'll work that out...I figure that I got two to three more tries until my basil isn't worth using...
    Rich I need more Nekkid brine...Quick
    Craig
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  • #2
    Wow... nice! We have Carrabba's up here. I went once, and musta picked a bad thing. Ravioli was - well edible. But I should know better, growing up helping my Mom make 'em.

    Anyway, love the flavors there! How was the bread? I notice the PS has a tendency to brown up real quick, don't see that on your bread?

    OK..I think I have the ing. for some more, and I owe ya for the peppers.

    As an aside... I got a note back from the guy I sent the ghost powder too. The phrase "crying like a schoolgirl" was in there
    In God I trust- All others pay cash...
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    • #3
      Now that looks damn good, and might be a bit on the healthy side, something I would like to try even if it is healthy
      Jerod
      GOT-Q-4-U bbq team
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      • #4
        Very Nice Craiger!

        I can just see you cooking that up in your Seahawks apron
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        • #5
          Originally posted by GOT14U View Post
          Now that looks damn good, and might be a bit on the healthy side, something I would like to try even if it is healthy
          All sorts of healthy...Except for the 8 Tbs of butter......Worth it though...
          Craig
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          • #6
            Originally posted by Fishawn View Post
            Very Nice Craiger!

            I can just see you cooking that up in your Seahawks apron
            Another Captain Catfish fantasy
            Craig
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            • #7
              Goat cheese?? can you be more specific? I too like this dish from Carrabbas, in addition to the Marsala...

              will have to give this a try...
              Brian

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              • #8
                That'smy wifes favorite at Carrabas, I myself love the Sirloin Marsala

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                • #9
                  You rocked that chicken!
                  Smoke it.. and they will come!

                  Rob
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                  • #10
                    Originally posted by barkonbutts View Post
                    Goat cheese?? can you be more specific?
                    I assume its cheese made from goats.........Errrr....Something....
                    Craig
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                    • #11
                      Originally posted by SMOKE FREAK View Post
                      I assume its cheese made from goats.........Errrr....Something....
                      LMAO
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                      • #12
                        Originally posted by SMOKE FREAK View Post
                        I assume its cheese made from goats.........Errrr....Something....
                        Yeah no kidding.. Maybe I should have been more specific..... is there a brand or a certain type (name) of goat cheese... I would think that there are many forms of goat cheese, just like cow cheese...
                        Brian

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                        • #13
                          I would love this! Putting it on my to do list! Thanks for sharing!
                          Becky
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                          • #14
                            Nicely done! I'm gonna have to try that Nekkid brine one day
                            Smokem if you got em

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                            • #15
                              Originally posted by barkonbutts View Post
                              Yeah no kidding.. Maybe I should have been more specific..... is there a brand or a certain type (name) of goat cheese... I would think that there are many forms of goat cheese, just like cow cheese...
                              Sorry Brian...I couldn't help myself...I usually avoid the keyboard that time of night

                              The goat cheese I have been using is called Capricorn brand French type goat milk cheese...And that is ALL that I know about goat cheese...I buy it at Walmart...I have seen other goat cheese with herbs and other foo foo flavors but this is goat flavored... I guess...
                              Craig
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