Chef's friends declare lemon-glazed chicken recipe their favorite.Byline: THE $10 GOURMET By Jim Boyd Jim Boyd may refer to:
Jeremiah Megowan offers a simple meal of Lemon Glazed Chicken for today's edition of The $10 Gourmet. Megowan is the kitchen manager for The Dining Room, the FOOD for Lane County meal site in the former Govinda's restaurant, 270 W. Eighth Ave. He fries skinless chicken breast halves in olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. until fully cooked, then drizzles on a glaze made from lemon, sugar, water and a hint of Italian seasoning. He serves the chicken with steamed wedges of red potato and steamed carrot sticks sprinkled with Italian seasoning. The $10 Gourmet is a feature that allows professional cooks to share menu ideas with The Register-Guard's readers. The professional is asked to cook a meal for two on a $10 budget, not including small amounts of kitchen staples. The ingredients for Megowan's meal cost $9.24, not including the Italian seasoning, 1/4 cup sugar and a small amount of oil for frying. At Market of Choice, Megowan bought a brand of chicken that is sustainably farmed and raised without antibiotics. The package was marked $2 off the regular price because the use-by date use-by date Noun the date on packaged food after which it should not be sold would occur the following day. Megowan also bought a lemon, carrots, red potatoes, and red and yellow bell peppers he planned to steam with the potatoes and carrots. However, when he discovered the total cost would be $11, $1 over budget, he decided to save the peppers for another meal. Megowan has cooked meals for the needy for almost three years. FOOD for Lane County opened The Dining Room on Nov. 18 and then closed it on Jan. 29 after receiving complaints about the clientele the meal site attracted. The Dining Room reopened March 17, providing meals for dependent children and their parents and for seniors older than 60, but not for the single adults who prompted the complaints. The meal site will be open from 5:15 p.m. to 6:15 p.m. on Mondays, Tuesdays, Wednesdays and Fridays. Megowan said he usually prepares five entrees a day and was feeding about 180 people per night before the site was closed. "I actually have no formal education in cooking," Megowan said. "I started working at McDonald's when I was 15 and moved up from McDonald's into the Cow Creek Cow Creek may refer to:
Megowan said he learned most of his cooking skills from a good friend, Pamela Nelson-Munson, a cooking teacher and pastor of Trinity United Methodist Church United Methodist Church, in the United States, religious body formed by the union in 1968 of the Evangelical United Brethren Church and the Methodist Church (see Methodism). in Eugene's River Road area, and from doing a lot of reading. Megowan earned a bachelor of science Noun 1. Bachelor of Science - a bachelor's degree in science BS, SB bachelor's degree, baccalaureate - an academic degree conferred on someone who has successfully completed undergraduate studies degree in general science from Oregon State University Oregon State University, at Corvallis; land-grant and state supported; coeducational; chartered 1858 as Corvallis College, opened 1865. In 1868 it was designated Oregon's land-grant agricultural college and was taken over completely by the state in 1885. and now is studying accounting at Lane Community College. He is a vegetarian, so he asked friends who eat meat to taste a variety of chicken dishes. Lemon chicken Lemon chicken (Traditional Chinese: ) is a common dish from many different countries. In American Chinese cuisine it usually consists of pieces of chicken meat that are sautéed or deep-fried and coated with a lemon-flavored proved the favorite. "I had peppercorn pep·per·corn n. 1. A dried berry of the pepper vine Piper nigrum. 2. A small or insignificant thing. peppercorn Noun the small dried berry of the pepper plant chicken. I had orange glazed chicken. I tried all kinds of different fruits for glazes," Megowan said. "And my friends just eventually picked the one they liked the best." Lemon Glazed Chicken 2 red potatoes 2 large carrots 3 tablespoons olive oil 2 boneless Bone´less a. 1. Without bones. Adj. 1. boneless - being without a bone or bones; "jellyfish are boneless" , skinless chicken breast halves 1 tablespoon lemon juice 3 tablespoons water Italian seasoning to taste 1/4 cup sugar Scrub the potatoes and carrots, but do not peel (this preserves the vitamins in the skin). Cut the potatoes into wedges and the carrots into 3-inch sticks by cutting the carrot pieces in half lengthwise length·wise adv. & adj. Of, along, or in reference to the direction of the length; longitudinally. Adj. 1. lengthwise and then into quarters. Place potatoes in a steamer basket and steam for 10 minutes. Add carrots and steam for an additional 10 minutes, or until both vegetables are fork tender. Place oil in frying pan and turn on medium heat. While the oil is warming up, rinse the chicken breasts and pat dry with a paper towel. When oil is hot, place breasts in frying pan. Cover to cook for about 3 minutes. Turn the chicken and let brown for another 3 minutes. Continue cooking and turning until the chicken is done, approximately 20 minutes. Prepare lemon glaze by placing lemon juice and water in a small saucepan with a pinch of Italian seasoning. Turn heat on low and add sugar. Turn up heat and let the mixture come to a soft boil. The sugar will dissolve and shouldn't appear grainy grain·y adj. grain·i·er, grain·i·est 1. Made of or resembling grain; granular. 2. Resembling the grain of wood. 3. Having a granular appearance due to the clumping of particles in the emulsion. . Reduce heat to low. Check that the chicken has become golden brown on both sides and, using a probe thermometer, check that the internal temperature is 160 to 165 degrees. Or cut into the breast to determine that the juice runs clear. Place chicken breast on plate surrounded with steamed potatoes and carrots. Sprinkle Italian seasoning onto the vegetables. Drizzle lemon glaze onto the chicken. Serve. Note: Megowan used no salt in preparing this meal. Settling the Bill Boneless fryer breast: $7.35 Carrots: 66 cents Red potatoes: 73 cents Lemon: 50 cents Total: $9.24 CAPTION(S): Chef Jeremiah Megowan created this simple fried chicken Fried chicken is chicken which is dipped in a breading mixture and then deep fried, pan fried or pressure fried. The breading seals in the juices but also absorbs the fat of the fryer, which is sometimes seen as unhealthy. breast with lemon glaze, along with steamed vegetables, for just under $10. Paul Carter Paul Carter is the name of:
|
|
||||||||||||||
Printer friendly
Cite/link
Email
Feedback
Reader Opinion