by Wilbur, Todd
You’re out there on the front line hanging over the grill. The smoke’s in your eyes, the hair on your forearm is singed, and your sunburn is heading toward 2nd degree. But you don’t care, because it’s Saturday and you still get all of Sunday to heal. So whip out some chicken and grab the mallet—it’s time to pound the flesh for this sweet chicken sandwich. With the kitchen mallet in hand, not only will you have an opportunity for further heroic injury, but you’ll also be able to pound the chicken breast to a uniform thickness that works best when building sandwiches. The sweet and salty flavors of the custom secret teriyaki marinade go perfectly with the grilled pineapple and Swiss cheese (this recipe is for one sandwich but you’ll have enough teriyaki marinade to make several sandwiches). Just be sure to watch the pineapple and chicken carefully while over the flames, since the teriyaki marinade has sugar in it and could cause charring from nasty flare-ups. Those small fires, while exciting, are just not good for your food.
TERIYAKI MARINADE
1 ¾ cups water
1 cup soy sauce
1 cup light brown sugar
½ teaspoon onion powder
½ teaspoon garlic powder
1 5-ounce skinless chicken breast
fillet
2 canned pineapple slices
2 slices Swiss cheese
1 sesame seed hamburger bun
4 teaspoons mayonnaise
2 tomato slices
cup shredded iceberg
lettuce
1. Make teriyaki marinade by combining all the ingredients in a small saucepan over medium/high heat. Bring mixture to a boil then reduce heat and simmer for 10 minutes or until sauce thickens. Cover and chill marinade in the refrigerator for at least 30 minutes.
2. Cover the chicken breast fillet with plastic wrap and pound on it with a kitchen mallet so that it is about ½-inch thick. The fillet should be a little larger than the diameter of your sesame seed bun. Pour a little of the teriyaki glaze into a plastic container with a lid (such as Tupperware), then drop the chicken in. Add enough teriyaki glaze to cover the chicken, but make sure you save some to marinate the pineapple slices. Seal up the container and pop it into the fridge for at least 4 hours, but no more than I 2 hours. Put the two pineapple slices into another container with a lid, add the remaining teriyaki glaze, cover the container and chill it in the refrigerator for the same time as the chicken.
3. When you are ready to make your sandwich, preheat the barbecue or indoor grill to medium heat.
4. Start grilling the chicken breast first. Cook the chicken for 4 to 6 minutes per side or until it’s done. When you flip the chicken add the pineapple slices to the grill. The pineapple will take less time to cook—about 3 or 4 minutes. You’ll know the pineapple slices are done when they have some nice grill marks on each side. Be careful not to burn the chicken or the pineapple. The teriyaki contains sugar, which may char if
grilled too long. About 1 minute before the chicken is done place 2 slices of Swiss cheese on top of the fillet to melt.
5. As the chicken is grilling toast the face of the top and bottom sesame seed bun on an indoor griddle or skillet over medium heat.
6. Build your sandwich by first spreading approximately 2 teaspoons of the mayo on each of the toasted faces of the top and bottom bun.
7. Stack the chicken breast on the bottom bun.
8. Arrange the tomato slices on the chicken.
9. Stack the grilled pineapple on top of the tomato slices.
10. Add about ⅓ cup of shredded lettuce on next, then finish the sandwich off with the top bun.
MAKES I SANDWICH.
ROADHOUSE GRILL ROADHOUSE RITA
If you want to keep this cocktail authentic you’ll need to rustle up a 32-ounce jar. Bartenders at the Roadhouse Grill mix this delicious yet potent libation in a large mason jar normally used for canning. You say you don’t have one of those lying around? You have yet to enter the canning phase of your life? Not to worry. Just wash out a hefty mayonnaise jar—the large size. Those big mayo jars weigh in at exactly 32 ounces and provide you with an excuse for finally ditching the yellow gunk that’s been fermenting in the back of the fridge for the last two years. For non-purists, any 32-ounce drinking glass or mug will do. Just be sure to fill your glass nearly to the top with ice before you mix. The salt on the rim is optional, but aspirin after a couple of these babies could prove to be essential.
3 ounces Jose Cuervo Gold Tequila
(2 shots)
1 ½ ounces Triple Sec (1 shot)
¾ cup sweet-and-sour mix
¾ cup orange juice
1 ½ ounces Bud Light (I shot)
wedge of lime
OPTIONAL
margarite salt (for rim of glass)
1. If you want salt on the rim of your glass, moisten the rim of a 32-ounce mason jar (a cup or glass is fine) and dip it in margarita salt.
2. To make the drink, fill the jar with ice. Add a couple shots of tequila, a shot of Triple Sec, then some sweet-and-sour mix and orange juice (in equal amounts) to within a half-inch of the top of the glass. Stir.
3. Splash a shot of beer over the top of the drink.
4. Add a wedge of lime and serve with a straw.
• MAKES I SERVING.
ROADHOUSE GRILL ROADHOUSE CHEESE WRAPS
MENU DESCRIPTION: “Our original ‘eggrolls’ stuffed with Cheddar and Monterey Jack cheese, green onions and a touch ofjalapeño peppers. Served with marinara.”
This variation on the popular fried cheese sticks appetizer conceals spicy jalapeno peppers and green onions in the middle, and then it’s all wrapped up in large spring roll wrapper before frying. The marinara sauce on the side is perfect for dipping the cheesy tidbit, but you might also try your favorite salsa. To save time-and we all like that—use your favorite bottled marinara sauce for dipping so you won’t need to whip up something from scratch.
8 thin slices Monterey Jack cheese
8 thin slices Cheddar cheese
1 jalapeno pepper, seeded and
diced
1 green onion, diced
4 large spring roll wrappers
I beaten egg
6 to 10 cups vegetable oil (as
required by your fryer)
ON THE SIDE
marinara sauce
1. Use a sharp knife to make 8 thin slices each from the end of standard-size hunks of Cheddar and Monterey Jack cheeses.
2. Arrange 2 slices of Cheddar and 2 slices of Jack on your hand, then sprinkle about I teaspoon of diced jalapeno on top of the cheese. Sprinkle about ¼ teaspoon of diced green onion on next. Sandwich the peppers and green onion between the cheeses and roll it all up. Fold the cheese and squeeze it all together so that the peppers and green onion are sealed into the middle of the cheeses.
3. Lay a spring roll wrapper with one corner pointing away from you. Arrange the cheese lengthwise on the center of the wrapper.
4. Fold one of the side corners over the cheese filling. Brush a little beaten egg on the tip of the other side corner and fold it over the first corner so that it sticks. Brush some beaten egg on the corner pointing away from you. Fold the bottom corner up and over the filling. Roll the wrapper up, keeping it tight, until it rolls over the top corner with the egg on it. It should stick. Repeat with the remaining ingredients, then cover all the wraps and chill for at least 30 minutes. This will be long enough to heat up the oil in a deep fryer or large saucepan to 350 degrees.
5. When the oil is hot, fry the rolls for 2½ to 3 minutes or until the outside is golden brown. Drain the rolls on a rack or paper towels for 2 minutes before serving with your favorite marinara sauce on the side for dipping.
• SERVES 2 TO 4 AS AN APPETIZER.
ROADHOUSE GRILL BABY BACK RIBS
MENU DESCRIPTION: “Our award-winning Baby Back Ribs are slow-roasted, then basted with Jim Beam Bourbon BBQ Sauce and finished on our Mesquite grill.”
When your crew bites into these baby backs they’ll savor m
eat so tender and juicy that it slides right off the bone. The slow braising cooks the ribs to perfection, while the quick grilling adds the finishing char and smoky flavor. But the most important component to any decent rack of ribs is a sauce that’s filled with flavor, and this version of Roadhouse Grill’s award-winning sauce is good stuff. I ordered the ribs naked (without sauce) so that I could see if there was any detectable rub added before cooking and I didn’t find anything other than salt and a lot of coarse black pepper So that’s the way I designed the recipe, and it works. You may also wish to add a little sauce to the ribs before they go into the oven as a great variation on the technique.
2 large racks of pork baby back
ribs
salt
coarse ground black pepper
SAUCE
2 tablespoons vegetable oil
¼ cup minced fresh onion
1½ cups water
½ cup tomato paste
½ cup apple cider vinegar
½ cup brown sugar
2 tablespoons honey
I tablespoon Worcestershire sauce
1 ¾ teaspoon salt
I teaspoon liquid mesquite smoke
I teaspoon Jim Beam whiskey
¼ teaspoon coarse ground black
pepper
⅛ teaspoon garlic powder
⅛ teaspoon paprika
1. To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 275 degree oven for 2½ hours.
2. As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Saute the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1¼ hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.
3. When ribs are finished in the oven, the meat should have pull back about ½-inch from the cut ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they’re finished. Brush barbecue sauce on the ribs while they’re grilling, just before you serve them. Don’t add the sauce too early or it may burn.
• Serves 2 (FULL-RACKS) TO 4 (HALF-RACKS).
ROMANO’S MACARONI GRILL CHICKEN PORTOBELLO
MENU DESCRIPTION: “Grilled chicken breast with Portobello mushrooms, smoked mozzarella and demi glace, with a spinach orzo pasta.”
Fire up the grill for this take on one of Romano’s most popular entrees. After you grill a couple of portobello mushroom caps, slice them thinly at an extreme angle to make wide slices that fit perfectly on top of grilled chicken breasts that have been rubbed with stone ground mustard (the kind with the whole mustard seeds in it). Romano’s delicious demi glace is made from reduced veal stock, but a nice substitute can be made from a combination of canned beef broth and chicken broth. With plenty of garlic, rosemary and thyme in there, you’ll have sauce that will get everyone in the house drooling as it simmers on the stove. The fresh julienned spinach tossed into the orzo pasta just before it’s served scores extra points.
2 portobello mushroom caps
DEMI GLACE
1 tablespoon extra virgin olive oil
6 cloves garlic, crushed
3 cups beef broth
2 cups chicken broth
1 tablespoon cornstarch
2 teaspoons chopped fresh
rosemary
½ teaspoon chopped fresh thyme
¼ teaspoon ground black pepper
ORZO PASTA
I pound orzo pasta
1 tablespoon extra virgin oil
2 tablespoons minced garlic
(4 cloves)
¾ cup diced red bell pepper
(½ pepper)
I cup chicken broth
4 tablespoons butter (½ stick)
I teaspoon salt
½ teaspoon ground black pepper
4 cups julienned fresh spinach
4 skinless chicken breast fillets,
halved (or 8 small fillets)
8 slices smoked mozzarella cheese
8 teaspoons stone ground mustard (such as Inglehoffer)
1. Preheat your grill to high. Remove the stems from the portobello mushrooms and brush the caps with a coating of olive oil. Sprinkle salt and pepper on the underside of each cap, then grill for about 3 minutes per side. Remove the mushroom caps from the grill to cool for about 5 minutes. Slice the mushrooms at an extreme angle with a very sharp knife so that you get very wide slices. You want the knife almost parallel to the cutting surface so that your slices will cover the chicken breast. Take 8 of the biggest slices, cover them, then chop up the left over mushroom to use in the sauce.
2. Prepare the demi glace sauce by heating I tablespoon of extra virgin olive oil in a medium saucepan over medium/low heat. Crush 6 cloves of garlic with the palm of your hand and toss them into the oil along with the chopped mushroom pieces. Sweat the garlic and mushroom (slowly cook without browning) for 10 minutes. Add beef broth and chicken broth, then whisk in cornstarch. Add rosemary, thyme and black pepper and simmer for 40 minutes, then remove sauce from heat and cover it.
3. Prepare the orzo pasta by boiling it in a large pot of water You want it al dente, which means it should be slightly tough (we’ll be cooking it more later). That should take about 7 minutes. Drain pasta.
4. Heat up I tablespoon of oil in a large stockpot or use the same pot you used for cooking the pasta. Add 2 tablespoons of minced garlic and the diced red bell pepper and saute for 1 minute. Add the drained orzo pasta, I cup chicken broth, 4 tablespoons butter, 1 teaspoon salt, and ½ teaspoon ground black pepper. Cook for 10 minutes over medium heat, stirring occasionally.
5. Pound the chicken breasts a bit so that they are uniform in thickness. Rub ½ teaspoon stone ground mustard on each side of each chicken piece, then rub each with some oil. Grill the chicken for 4 to 5 minutes per side or until done. About 2 minutes before the chicken is done lay a slice of portobello mushroom on each piece. Lay a slice of mozzarella on the mushroom on each breast and finish grilling the chicken. When the cheese is melted, remove the chicken from the grill.
6. To serve dish, stir spinach into orzo and immediately spoon an equal helping onto each of four plates. Arrange two chicken pieces on each of the plates, then spoon the demi glace over the chicken and serve.
• MAKES 4 SERVINGS.
ROMANO’S MACARONI GRILL CHICKEN SCALOPPINE
MENU DESCRIPTION: “Chicken breast, mushrooms, artichokes, capers & smoked prosciutto in lemon butter with pasta.”
Mushrooms, artichoke hearts, and prosciutto in a creamy lemon butter sauce surround sautéed chicken breasts and angel hair pasta for this unique and satisfying take on a traditional dish. This clone ranks in the top three most requested recipes on my hit list from the 227-unit Romano’s Macaroni Grill. The successful Italian chain is part of the Brinker group of restaurants that controls several other high-profile casual eateries including Border Mexican Grill, Maggiano’s, and Chili’s.
SAUCE
1 tablespoon white wine
2 teaspoons lemon juice
1 cup salted butter (2 sticks)
⅓ cup heavy cream
1 pound angel hair pasta (or
pasta of your choice)
4 skinless chicken breast fillets
½ cup all-purpose flour
3 tablespoons light olive oil
2 tablespoons butter
½ teaspoon lemon juice
2 cups sliced mushrooms
1½ cups canned artichoke
hearts, sliced
(1 14-ounce can)
⅓ cup thick-sliced smoked
prosciutto, chopped (about
/>
1 ½ ounces)
2 tablespoons capers
GARNISH
4 teaspoons minced fresh parsley
1. Make the lemon butter sauce by pouring white wine and lemon juice into a saucepan over medium/low heat. Add butter and stir occasionally until it’s melted. When the butter is melted, add the cream and whisk thoroughly. Bring mixture to a simmer, stirring frequently. Simmer for 5 to 6 minutes or until the sauce is thick. Remove it from the heat and set it aside.
2. Fold plastic wrap over each chicken breast and pound them with a mallet until the chicken is about ⅛-inch thick. Slice each flattened breast in half, then lightly salt and pepper each piece. Pour flour onto a plate, then coat each chicken piece with a light layer of flour. If you haven’t already done it, this is a good time to start boiling your pasta. Follow the directions on the package to cook the pasta al dente, or just slightly tough.