 | Meats: chicken breast,
Produce: rosemary, orange (zest)
Seasonings: salt, Sichuan pepper powder, sugar
Other: vegetable oil, mayonnaise, dried cranberries, frozen cranberries,
Cooking Method: stovetop
Serves: 4 |
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Ingredients:
1½ lb. chicken breast¼ cup cranberry swirl
1¼ teaspoon salt
5 teaspoons vegetable oil
1/8 teaspoon Sichuan pepper powder
2 teaspoons fresh rosemary
Cran-rosemary aioli Ingredients:
3 Tbsp. frozen cranberries
3 Tbsp. mayonnaise
2½ Tbsp. dried cranberries
1 teaspoon salt
½ teaspoon Sichuan pepper powder
1 teaspoon rosemary
4 Tbsp. vegetable oil
Cranberry Swirl Ingredients:
3/4 cup frozen cranberries
1 cup water
1/3 cup sugar
1//4 teaspoon orange zest
Dash of salt
Cranberry Swirl Procedure:
Combine the frozen fruit, sugar, zest, water and salt in a sauce pot over medium heat. Simmer for 20-30 minutes, or until the liquid has reduced and the contents have thickened. Reserve.
Procedure:
STEP 1: Combine the chicken, cranberry swirl, salt, oil and pepper powder together. Finely mince the rosemary and add it to the bowl. Mix well, massaging the marinade ingredients into the meat.
STEP 2: For the cran-rosemary aioli, place the frozen cranberries and vegetable oil in a mixing bowl and puree until smooth. Add the mayonnaise. Working from the center, stir gently until all of the cranberry-oil mixture is emulsified. Finely chop the rosemary and dried cranberries and add them to the mayonnaise mixture. Season with the salt and peppercorn powder.
STEP 3: Heat a grill or cast iron pan over high heat. Grill the chicken until fully cooked. Allow to cool fully before slicing. To assemble the sandwich, toast the brioche until golden. Spread a generous layer of the mayonnaise on both; toast the brioche until golden. Spread a generous layer of the cranrosemary aioli on both sides of the toasted bread. Layer the arugula, cheese, grilled chicken and dried cranberries onto one side of the sandwich. Top with the other toast. Slice and serve.
Recipe Type: Authentic
Recipe Author: Chef Michael Rosenblum
Original Photograph By: uscranberries.com/Chef Michael Rosenblum
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.uscranberries.com/Images/News/GeneralFolder/ Chefs_Cranberry_Collection_2015.pdf
STEP 1: Combine the chicken, cranberry swirl, salt, oil and pepper powder together. Finely mince the rosemary and add it to the bowl. Mix well, massaging the marinade ingredients into the meat.
STEP 2: For the cran-rosemary aioli, place the frozen cranberries and vegetable oil in a mixing bowl and puree until smooth. Add the mayonnaise. Working from the center, stir gently until all of the cranberry-oil mixture is emulsified. Finely chop the rosemary and dried cranberries and add them to the mayonnaise mixture. Season with the salt and peppercorn powder.
STEP 3: Heat a grill or cast iron pan over high heat. Grill the chicken until fully cooked. Allow to cool fully before slicing. To assemble the sandwich, toast the brioche until golden. Spread a generous layer of the mayonnaise on both; toast the brioche until golden. Spread a generous layer of the cranrosemary aioli on both sides of the toasted bread. Layer the arugula, cheese, grilled chicken and dried cranberries onto one side of the sandwich. Top with the other toast. Slice and serve.
Recipe Type: Authentic
Recipe Author: Chef Michael Rosenblum
Original Photograph By: uscranberries.com/Chef Michael Rosenblum
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.uscranberries.com/Images/News/GeneralFolder/ Chefs_Cranberry_Collection_2015.pdf
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