Lollipop Lollipop oh Chicken Lollipop

Continuing our march towards the end of Summer, today we are offering up a unique twist on traditional grilled chicken wings courtesy of Domenic Chiaromonte, an International Red Seal Chef and Executive Chef/co-owner at MATCH restaurant, event venue & catering just north of Toronto. 

 

By blending the chicken and a host of other flavorful ingredients before breading and grilling, Chef Chiaromonte is able to create an eye popping appetizer sure to leave your guests in awe.  Check out his recipe for the grilled chicken and artichoke lollipops with mango ketchup below and be sure to check in tomorrow for more great recipes like these.

 

 

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GRILLED CHICKEN AND ARTICHOKE LOLLIPOPS

(courtesy of Chef Domenic Chiaromonte of MATCH restaurant)

12 portions

 

2 8 oz chicken breasts (boneless, skinless)

100 gr marinated artichokes

1 clove garlic minced

½ red onion minced

2 egg whites

2 tbsp panko bread crumbs

2 tbsp mirin

2 tblsp fresh basil fine chop

1 package lollipop sticks

 

Instructions 

Place all ingredients except lollipop sticks in a food processor and pulse.  Allow food processor to run on low until mixture is mixed well.  If mixture is too wet add more panko breadcrumbs.  If too dry add more egg whites.  Mixture should be smooth and easy to roll into balls.  Season to taste.  Divide chicken mixture into 12 portions.  Roll each portion into balls.  Season again with salt and place on grill.  

 

Allow to cook on all sides.  Place on upper level of barbecue or cooler side of barbecue to cook well without burning.  When fully cooked skewer with lollipop stick and dip in mango ketchup (recipes follow).

 

Mango Ketchup

2 medium mangos peeled

2 tbsp rice wine vinegar (seasoned)

½ tsp ground ginger

Pinch cayenne

Pinch cinnamon

Pinch allspice

Pinch smoked paprika

1 teaspoon salt

1/2 cup raw sugar

 

Cut mango away from seed and chop coarse.  Place all ingredients in a pot then cook well till mango is soft.  Pulse in a food processor.  Allow to mix well, till smooth.  Season to taste with salt.  Allow to cool and serve.



- SmokeInDaEye.com, Home ofBigger, Badder, Bolder BBQ

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