Pan-Roasted Breast of Chicken with Rosemary & Garlic, Fried Cornmeal Mush with Okra, Corn & Tomato Relish

In a bowl combine oil, garlic, rosemary salt, black pepper and paprika. Blend until smooth.  Wash chicken and pat dry. Place in a large covered container and pour marinade over chicken, turning to coat all sides. Seal and refrigerate for at least 1 hour. Remove chicken from marinade and drain well. Heat large skillet; pan broil chicken breast 6-8 minutes on each side over hot coals or under a preheated broiler until chicken breast is cooked through. Transfer to warm platter. Serve hot.  Serves 8

2 tablespoons peanut oil
8 each breast of chicken boneless
2 cloves fresh garlic minced
1 tablespoon fresh rosemary chopped
1 teaspoon fresh ground black pepper
1 teaspoon paprika

Fried Cornmeal Mush
Makes 8 servings  

4 slices slab bacon
5 cups water
1 cup cornmeal
1 ½ teaspoons salt
1 tablespoon fresh parsley chopped
2 eggs beaten
½ cup all-purpose flour

In a heavy skillet, cook bacon until brown and crisp. Drain on paper towels and crumble or chop fine. Set aside, reserving 1/4 cup of bacon drippings.  In a saucepan, bring water to a boil, then reduce heat and gradually pour in cornmeal, stirring vigorously. Stir in salt and parsley and cook 20-30 minutes. Pour into a greased 9×5-inch loaf pan and refrigerate until set. It should be firm.  Turn out onto a cutting board, cut in slices about 3/4-inch thick. Cut slices in half on a bias. Heat reserved bacon drippings in a skillet. Dip cornmeal wedges in eggs and dust with flour. Fry 3-4 minutes on each side or until golden brown. Drain on paper towels.

Okra, Corn and Tomato Relish
Makes 8 Servings

1/2 pound okra pods sautéed      cut 1/2 inch
1 1/2 cups corn kernels sautéed
1 cup tomatoes finely diced
3/4 cup onions finely diced
3/4 cup red bell peppers finely diced
3/4 cup green bell pepper finely diced
1 1/2 cups celery finely dice
3 tablespoons peanut oil
3/8 cup cider vinegar
3/8 teaspoon salt
1 1/2 dashes pepper fresh ground black
3 teaspoons fresh parsley chopped

In a hot sauté pan heat a tablespoon of peanut oil and sauté okra 2 to 3 minutes. Do not brown.  Remove from heat and pour onto a plate and set aside to cool. Repeat with corn adding 2 tablespoons of water. In a large bowl, combine tomatoes, onions, red and green peppers and celery; stir well. Combine remaining ingredients and pour mixture over relish. Season with salt and pepper; mix well. Add chopped parsley then mix and refrigerate until needed.

All recipes developed by
Chef Joseph G. Randall
All rights reserved.
Copyright © 5/1/2017

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