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Ponzu-Soy
Vinaigrette
Oven
Roasted Swordfish
with Lentil de Puy Salad
Grilled Ponzu Marinated
Chicken
with Orzo ‘Risotto’
Broiled Shrimp
’Carpaccio’
Patricia Yeo's Whole
Fried Fish with Sizzling Lime-Ponzu Sauce, Pineapple Fried Rice
WINE NOTES
Sake: Reminiscent of a
mineral-rich sauvignon blanc. Slight herbal fragrance with touch of
very ripe banana. Light, smooth and complex.
Aries: Intense aromas of berry,
black cherry, cola & vanilla. Silky texture with balancing tannins.
Completely organic. Carneros, CA
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Grilled Ponzu
Marinated Chicken
with Orzo ‘Risotto’
Serves 4
- 4 Statler chicken breasts, skin on
- 3/4 cup Ponzu-Soy Vinaigrette
- 2 tablespoons minced calamata olives
- 1 red bell pepper, cut into 1/4-inch dice
- 3 cups blanched risotto
- Kosher salt and freshly ground black pepper
- Grapeseed or canola oil for cooking
- Cooking spray
Prepare a hot, cleaned grill, sprayed slick. In a
large bowl, marinate chicken for 30 minutes in 1/2 cup Ponzu-Soy
Vinaigrette. Season chicken and grill on both sides, about 12
minutes total; let rest on a plate for 5 minutes before slicing.
Meanwhile, in a sauté pan coated lightly with oil over medium-high
heat, add olives, bell peppers, orzo and remaining Ponzu-Soy
Vinaigrette. Toss to heat through; season and check for flavor. To
serve, spoon serving of orzo towards back of plate. Slice chicken on
the bias and fan in front of the orzo. Drizzle additional Ponzu-Soy
Vinaigrette to garnish.
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