I have to keep this one short and sweet - Jack and I are moving (AGAIN) this week to our permanent apartment!
Here is the winning restaurant wars dish from restaurant Revolt(ing). Michael Voltaggio made a Pressed Chicken with Calamari Noodles.
Let's talk about the brilliance that is Michael Voltaggio. Michael is so brilliant, that in this past Wednesday's episode, his dish prompted Natalie Portman to ask "Who is his dealer and is he accepting new clients?" Toby Young is kicking himself for not thinking of something so witty.
But that is an episode that I will discuss with next week's dish. And there is a lot to discuss... like the uncomfortable innuendos that were being thrown around the table about a prick. It was... odd.
Here's what I changed: You know with any Voltaggio dish, you're going to be doing some crazy stuff. Like putting frozen calamari steaks through a meat press. I couldn't find calamari steaks, so I just got the largest pieces of calamari that I could find and cut them into noodles with a pairing knife. No freezing required. Secondly, I do not have an immersion circulator, so I just poached the chicken in 2 cups of chicken stock, extra garlic and thyme, and added a lemon slice to really bring out the flavor. I then followed the rest of the instructions for the chicken by pressing a large frying pan on top of them and then crisping the skin when they were ready to serve.
The broth was delicious and reminded me a lot of the Cardamom Tomato broth that Kevin and Jennifer made in a previous episode. Michael's broth wasn't as sweet, as there was no sugar, but the sweet, licorice flavor of fennel and the citrusy lemongrass added the perfect flavor profile to this dish.
Although the recipe is challenging, it is definitely adaptable to the home kitchen if you put your mind to it. Click herehttp://www.bravotv.com/foodies/recipes/pressed-chicken-with-calamari-noodles-tomato-confit-and-fennel-salad for the recipe.
Oh, and here is a real picture of the other dish that Kevin and Jennifer made a few weeks back. I had to replace the crappy iPhone photo.
Very creative adaptation! Oh, I so would have lent you my immersion circulator ;) Good luck with your move!
Posted by: Jen | October 29, 2009 at 06:28 PM
Both dishes and pictures look beautiful! Hope the move goes well.. :)
Posted by: Jen @ My Kitchen Addiction | October 29, 2009 at 06:57 PM
Wow. Nicely done. I love those calamari noodles.
Good luck with your move to your new home.
Posted by: jenn (Bread + Butter) | October 29, 2009 at 09:56 PM
I gotta agree with you on the strange innuendos on this episode. I just finished watching it and I'm like 'Whaa..?'
Anyway, I love the photo of the beef in the tomato-cardamom broth. It looks delicious!
Posted by: Chaitali | October 29, 2009 at 10:47 PM
Excellent! Both photos are gorgeous!
Posted by: Natasha - 5 Star Foodie | October 29, 2009 at 11:56 PM
My sixteen year old daughter and I watch the show and I found the showing of the comments very inappropriate. Can't believe that you made calamari noodles.
Posted by: Anne Marie | October 30, 2009 at 07:25 AM
if only michael was a more likeable chap. i think he's so creative and talented and yes, attractive, but dang--loosen up, bud! good luck with the move, teanna.
Posted by: grace | October 30, 2009 at 08:11 AM
Wow, I can't believe you're cooking up these recipes at home! I love how you adapted the recipe, especially the calamari noodles!
I didn't like how the conversation went at the dinner table and was surprised they aired it.
That kobe dish looks totally stunning!
Posted by: Lori Ann | October 30, 2009 at 02:37 PM
Michael's dishes are always so impressive but he really needs to work on his attitude :) I still love him though! I'm so impressed that you tackle these recipes. Kudos to you for adapting them and making them work!
Posted by: Tracey | October 31, 2009 at 09:17 PM
It's so nice to have you do all of the research for us. It makes our decision making so much easier!! Thanks.
Posted by: MBT Shoes | July 22, 2011 at 04:23 AM
The result was a moist chicken with crispy skin that bursted with the flavors of sweet thyme, woody rosemary, and pungent garlic. This golden skin crackles as the knife cuts through, revealing the tender white flesh as the juices of the meat dot the blade likemorning dew.
Posted by: air yeezy | August 12, 2011 at 02:50 AM
Don't know what is wrong what is rite but i know that every one has there own point of view and same goes to this one
Posted by: Beijing Kungfu show | December 22, 2011 at 10:37 PM