Grilled Porcini With Poached Egg Parmigiano Recipes

GRILLED ASPARAGUS WITH POACHED EGG, PARMIGIANO AND LEMON ZEST

Steps:

• Preheat a grill pan or grill to medium-high heat.
• Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with oil and salt to taste. Grill the asparagus until slightly charred and pliable on all sides, 2 to 3 minutes for pencil or 5 to 7 minutes for standard. Remove to a platter and reserve at room temperature. Grill each slice of bread until crispy and slightly charred on both sides. Rub each piece of bread vigorously with the raw garlic clove. Reserve with the asparagus.
• Fill a bowl with cold tap water and the ice cubes. This will be the holding area for the eggs after they have been poached. Keep the bowl near the stove.
• Fill a medium saucepan two-thirds of the way with water. Add the white vinegar and bring to a boil. Reduce the heat on the burner until the bubbles in the water have subsided. Gently crack and drop each egg into the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid. Using a slotted spoon, remove the eggs from the saucepan and place in the bowl of cold water. Reserve.
• To assemble the salad: Toss the arugula with half of the lemon juice, a drizzle of olive oil and a pinch of salt. Gently toss the salad until coated with the lemon and olive oil. Add more lemon juice and oil if needed. TASTE IT! The salad should be dressed and flavorful but not soggy. Divide the arugula among 4 individual plates. Arrange the asparagus on top of the arugula on each plate.
• While dressing the salad, bring the saucepan of poaching water to a simmer. Gently return the eggs to the saucepan until heated through, 1 to 2 minutes. When the eggs are hot, remove them from the pan with a slotted spoon and gently blot on a tea towel to remove any excess water. Immediately place 1 egg on top of the asparagus on each plate. Sprinkle each with some salt, Parmigiano and lemon zest. Drizzle each piece of grilled bread generously with olive oil and cut in half on the bias. Lean the toast halves against each egg.
• Voila!

GRILLED PORCINI CHICKEN

Steps:

• Grind porcini to a powder in an electric coffee/spice grinder or blender. Cook garlic in oil in a 10-inch heavy skillet over moderate heat, stirring, until fragrant, about 1 minute. Add tomato paste and porcini powder and cook, stirring, 2 minutes. Tilting skillet, press paste with back of a spoon to separate from oil, then pour off oil from skillet into a small cup and reserve. Transfer paste to a plate and cool slightly, about 5 minutes.
• Prepare a gas grill for indirect-heat cooking over moderate heat.
• Pat chicken dry and remove excess fat. Working from backbone side of a half chicken, loosen skin over breast and drumstick to form a large pocket, then smear half of paste over meat. Repeat with remaining chicken half and paste. Rub reserved oil all over chicken and sprinkle with salt and pepper.
• Grill chicken, skin side up, over turned-off burner, covered, without turning, 20 minutes. Turn chicken over and grill, covered, until skin is crisp and meat is cooked through, 5 to 10 minutes more.

PORK MILANESE WITH WARM AUTUMN SALAD AND POACHED EGG

Steps:

• Preheat the oven to 350 degrees F.
• Set up a standard breading procedure by putting the flour, 2 eggs beaten with 1 tablespoon water, and panko mixed with 1/4 cup grated Parmesan in separate wide flat containers. Season the pork, generously, with salt on both sides. Using 1 hand for wet ingredients and the other hand for dry ingredients, coat the meat in the flour, then the eggs, and then the bread crumbs, pressing the panko onto the pork to adhere. Set aside until ready to cook.
• Line a baking sheet with a silpat or parchment paper. Spread a tablespoon of the grated parmesan into a thin circle about 3-inches in diameter to form a frico. Repeat 3 more times. Put the baking sheet into the oven and bake until the cheese is melted and lightly browned, about 10 minutes. Remove the pan from the oven and reduce the heat to 200 degrees F.
• In a large saucepan over high heat, bring 2 to 3 inches of water to a boil. Add the white vinegar and reduce the heat to bring the water to a bare simmer. Carefully crack the remaining 4 eggs into the water and cook until the whites are set but the yolk is still soft, about 2 to 3 minutes. Remove the eggs with a slotted spoon and place them into a bowl of ice water to stop the cooking. Keep the water on the fire to reheat the eggs when you are ready to serve.
• In a large skillet over medium heat add olive oil until it is about a 1/2-inch deep. Check the temperature of the oil by dipping the edge of the pork into the oil, if it does not sizzle and bubble STOP and WAIT! Check it again in another minute. If the oil is smoking it is too hot. When the oil is at the proper temperature gently add the meat. Do not crowd the pan or you will end up with greasy pork, it may be necessary to work in batches. When the pork is beautifully golden brown on each side and cooked through, remove from the pan and blot on paper towels. Sprinkle with salt and put them in a warm oven on a sheet pan.
• In another large skillet over medium-high heat, pour in a thin layer of olive oil. Add the onions and a pinch of red pepper flakes, season with salt, and cook for 3 to 4 minutes. Add the mushrooms, season with salt, and cook until they are soft and wilted, about 3 to 4 minutes. If the pan is looking dry add another few drops of olive oil. Add the arugula, radicchio and red wine vinegar. Toss to combine and add more olive oil if needed. Season with salt, if needed.
• When you are ready to serve, remove the poached eggs from the ice bath and put them back into the hot water. Arrange a piece of pork in the center of each serving plate and top it with some of the salad. Remove each egg from the hot water and pat dry. Put it on top of the salad and sprinkle with a few red pepper flakes. Carefully remove a frico from the baking sheet and prop it up next to the egg. Sprinkle some extra Parmesan all around and drizzle with some olive oil. You rock!

GRILLED PORCINI, ITALIAN STYLE

Steps:

• Preheat charcoal or gas-fired grill to high.
• Remove stems from mushrooms. Stems may be chopped and used for another purpose. Wipe caps with damp cloth.
• Blend olive oil, oregano, garlic, salt and pepper in small bowl. Blend. Brush mushroom caps with mixture.
• Place mushrooms, stem side up, on grill and cook 2 minutes. Turn and brush with remaining oil mixture. Cook 2 minutes longer.