Chef Eric DeGroot, from Roger Rocka's Dinner Theater, joined us in the Great Day Kitchen Tuesday morning to prepare a dish off the menu for their latest production of "Calamity Jane."
Marinated & Grilled Chicken Breast with Tomato Olive Relish
__ 6 chicken Breasts with skin on ( 8 to 10 ounces each )
__ ½ cup fresh oregano leaves
__ 2 tablespoons fresh rosemary leaves
__ 3 tablespoons fresh parsley leaves
__ 3 tablespoons fresh minced garlic
__ ½ cup red wine vinegar
__ ¼ cup olive oil
__ 2 tablespoons honey
In a blender combine the oregano, rosemary, parsley, garlic and vinegar and blend. Puree all ingredients, then add the olive oil and honey and blend until emulsified. Season to taste with salt and pepper.
Season chicken with Kosher Salt and fresh ground black pepper and marinate with the herb marinade for 2 to 3 hours, refrigerated.
Prepare a grill to medium high heat and grill until chicken is done (about 3 minutes per side ).
Garnish with tomato-olive relish on and around the chicken.
Tomato Olive Relish:
__ 2 cups halved grape tomatoes or other local variety heirlooms
__ ¾ cup coarsely chopped kalamata olives
__ 1 tablespoon minced fresh garlic
__ 2 tablespoons fresh basil leaves, chiffonade
__ 1 tablespoon minced fresh parsley
__ 2 tablespoons sugar, depending on how sweet the tomatoes are
__ 1/4 cup white wine vinegar
__ 2 tablespoons extra virgin olive oil
Combine the tomatoes, olives, garlic, herbs, sugar, vinegar and oil in a mixing bowl. Season to taste with Kosher salt and fresh ground black pepper. Serve at room temperature.
Oven Crisped Polenta5 cups water
__ 1 cup heavy cream
__ 1 ½ cups polenta
__ ¼ cup parmesan cheese, or more depending on how cheesy you prefer your polenta
__ 2 tablespoons chopped fresh flat leaf parsley
__ Kosher salt and fresh ground black pepper to taste
__ Melted unsalted butter for brushing
Bring the water and cream to a boil in a heavy large saucepan. Gradually whisk in polenta. Reduce heat to the lowest simmer possible, stirring constantly until the polenta thickens. Allow to lightly simmer for 30 to 40 minutes, whisking occasionally to keep it from sticking on the bottom of pan. Then add parmesan cheese, parsley, salt and pepper to taste. Pour the polenta into a greased baking pan. Spread it out so that it is about ½ inch to ¾ inches thick. Cover and allow to cool at room temperature or in refrigerator until set.
Heat oven to 375 degrees. Cut polenta into any desired shape you like. Place polenta into buttered baking pan. Brush the tops with melted unsalted butter and place in oven. Bake until the tops of polenta are slightly brown and crispy.
You can catch "Calamity Jane" through September 16 at Roger Rocka's Dinner Theater -- 1226 N. Wishon Avenue in Fresno.
For more information, call (559) 266-9494.