Category Archives: capers

Eating Whole Lemons

I was watching the food network and saw Tyler Florence make a similar chicken cacciatore. I was intrigued by his use of lemons in the sauce. They are an amazing addition. After reducing the sauce you don’t see the lemons anymore, however they surprise your mouth and create a fresh burst of flavor in every bight. Serve this with fresh Parmesan shavings over mashed potatoes or polenta.

Chicken Cacciatore

2 lbs boneless skinless chicken breast
salt and pepper
garlic powder
flour
oil
1 onion, chopped
4 cloves garlic, minced
1 lemon, thinly sliced
1 jar roasted red peppers, drained and chopped
16 oz crushed tomatoes
1 cup red wine
1 cup chicken broth
parsley
3 anchovies
1 tablespoon capers
1 tablespoon sugar

Cut the chicken into thin cutlets. Season the chicken with the salt, pepper and garlic powder. Lightly dust the chicken with the flour so that it is all just coated. Knock off the excess. In a large non-stick pot, heat a layer of oil on medium high heat. Fry the chicken in batches so that it is brown on both sides. Remove the chicken to a plate and wet aside.

Sautee the onion and garlic in the same pan and oil. Once the onions are browned and soft add in rest of the ingredients and stir. Simmer the sauce for at least one hour till it is reduced. When the sauce is a thick consistency and has a rich flavor, add back in the chicken and cook thoroughly.

Sausage Fest

Normally when I come back from traveling I want to eat the opposite foods. However though I had a lot of sushi, I still crave Italian food. Also I brought back more than 1 kilo of Parmigiano-Reggiano.

Broccolini Sausage

2 lbs Spicy Italian Pork Sausage
2 cloves garlic, minced
2 Tablespoons tomato paste
1 tablespoon capers, drained
12 pitted Nicoise olives
1 teaspoon Italian Seasoning
salt and pepper
2 bunches Broccolini
¼ cup Parmesan cheese

Cut the sausage into bit size pieces. Add then to a large non-stick pan or pot on medium high heat. Let the sausage sit on the heat for at least 5 minutes, until it starts to brown, turn all of the sausage over and let the other side brown again. Add the garlic and sauté. Add the tomato paste, capers, olives and seasoning. Stir. Put the lid on and let the mixture cook for at least 10 minutes to meld all of the flavors and cook the sausage through. Once the sausage is fully cooked, add the broccolini, cut into bit size pieces. Stir it into the tomato sauce and cover again. Let the broccolini cook and steam for 5 to 10 minutes. Season again with salt and pepper to taste and add the Parmesan cheese. Serve with bread or pasta or a salad.