Paul Gallo, Executive Chef with Abbott’s Grill in Milford taught Jimmy and Lisa how to make a delicious meal from beginning to end. If you’d like to learn how to make it, here’s what you’ll need!
Buttermilk Fried Chicken:
- 2 lb. Skinless Boneless Chicken Breast cut into 3 oz. portions. Soaked in buttermilk overnight.
- Season Flour
- All Purpose Flour
- T. Black Pepper
- T. Salt
- t. Cumin
- t. Sugar
- t. Thyme
- T. Cayenne Pepper
Prep chicken in flour & fry in sauce pan over medium heat (about 340 degrees) until done. Allow to dry on paper towels.
Green Tomato Relish:
- 1 C. Green Tomato (Diced)
- 1/4 C. Red Onion
- 1/4 C. Red Bell Pepper
- 2 oz. Chives (Chopped)
- 1/2 C. Rice Wine Vinegar
- 1/2 C. Extra Virgin Olive Oil
- Hot Sauce
- Salt & Sugar to Taste
Combine all ingredients & serve on top of chicken.
Panna Cotta with Grilled Peaches and Balsamic:
- 2 Cups Heavy Cream
- 1 C. Half & Half
- 1/3 C. Sugar
- 1.5 t. Vanilla Extract
- 1 T. or 3 Sheets Gelatin bloomed in water
Combine cream and half & half in heavy pan with vanilla and sugar. Bring to a simmer. Add gelatin. Stir in to incorporate. Let sit in desired bowls or mold overnight.
Cut peaches. Remove pit. Sprinkle with cinnamon, salt & sugar (equal parts). Place on grill or saute pan until they are caramelized. Drizzle with reduced balsamic.
