KISS' Paul Stanley Cooks Brussels Sprouts & Chicken Marinade

 KISS' Paul Stanley Cooks Brussels Sprouts & Chicken Marinade

Brussels Sprouts
First of all, I need to stress - I don’t measure.

  1. Take a good amount of Brussels Sprouts and cut them in half. Steam to soften.
  2. Next, take Prosciutto and cut into half inch pieces - cook in a fry pan with olive oil until soft. Remove Prosciutto for use later.
  3. Take steamed Brussels Sprouts and put into the same fry pan and brown - turning.
  4. From any supermarket get a bag of dried cherries. I use Mariani Dried Cherries. Put a good handful, about a 1 to 3 ratio, into the pan and allow them to cook together.
  5. Add Prosciutto.
  6. Then get a high quality aged balsamic vinegar - I like thick ones, not cheap average store bought - the thicker it is, the more concentrated and sweeter.
  7. Add enough to the pan to coat all ingredients. Don’t be shy.
  8. Then take a cup or so of grated Parmigiano-Reggiano and add in.
  9. Salt to taste.
  10. Put in a large serving bowl and top with a generous amount of lemon zest. Forget about whether or not you like brussels sprouts - these are off the hook. For me cooking is about tasting and feel. If i can do it, you can too.

Chicken Marinade

  1. Get a large mixing bowl and mix together a couple tablespoons dijon mustard, Extra Virgin Olive Oil, and a white wine like Pinot Grigio.• Keep an eye on proportions so you don’t water it down unnecessarily.
  2. In a food process, Magic Bullet, or with a handheld blender - puree fresh Rosemary, capers, red pepper flakes to taste, and a clove of garlic. Mix into the olive oil mixture.
  3. Next, take 4 chicken breasts with bone in and skin on and salt them.
  4. Put the chicken breast in a large Ziploc bag and pour the marinade over making sure there’s enough to coat all areas including under the skin.
  5. Let it sit for as long as possible in the refrigerator.
  6. Once you’re ready to cook you’ll want to use a super hot enclosed oven or grill.
  7. I use my wood-burning oven - there’s nothing better than that.
  8. Spray the surface with oil and cook skin side down first.• That seals in all the juices.
  9. Depending on the thickness of the breast, when you think it’s done on that side, turn it over. Nobody likes chicken sushi.
Paul Stanley Chicken Marinade and Brussels Sprouts

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