Zippylip - chicken pasta question

Blackhawk Pilot · February 2011

This is in referenece to http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=683750&catid=1

I saw this and I am making it for the fam tonight. Just curious how much lemon juice and olive oil did you use? I am not afraid to guestimate, but figured a starting point would help. Thanks.

Casey

Gunnar · February 2011

It's a really good dish, I made it the night after Marc posted it. The link is below a good guide for quantities, but I would stick with the boneless skinless chicken thighs per the Zippylip post.

http://thepioneerwoman.com/cooking/2010/07/grilled-chicken-with-lemon-basil-pasta/

Florida Grillin Girl · February 2011

I think 3 whole lemons is alot. I used 1 lemon when I made it. And maybe 1/4 cup of EVOO, no cream. You want the cheese and basil flavors to stand out. I would do it to your own taste.

Blackhawk Pilot · February 2011

Thanks for the link. We are going with chicken breasts, because the Mrs. is not a fan of dark meat.

Blackhawk Pilot · February 2011

Thanks. That did seem like a lot of lemon juice. I may go with 1 to start and can always go up from there if it needs it.

Carolina Q · February 2011

THREE whole lemons??!!! I used the zest and juice from one lemon WEDGE! And just a drizzle of evoo. I was only cooking for one, btw. Three lemons should cover a troop cook!! :laugh:

Zippylip · February 2011

Casey, for a more descriptive version of the method I use, click on this link.

http://www.dizzypigbbq.com/recipesShakinButterflies.html

I use 6 lemons per pound of pasta. Judging by the comments up above, seems like I'm in the minority on that quantity, but I think it's pretty essential to the success of the dish. It's surprisingly not over-lemony, & I wouldn't be adverse to using even more. Also, don't be shy with the olive oil. The link suggests about a cup, but really you are looking for what looks right after it's mixed together as opposed to a specific quantity. I zest & juice the lemons into a cereal bowl then fill it to the top with oil; this picture was for another dish but to show the size bowl I'm talking about:

Gunnar · February 2011

Looks we have a horse race.....but I'll stick with the three lemons and some zest. Not overpowering at all. 1/2 & 1/2 with parmesan to taste. I like it slightly creamy. This is still a great dish.

Carolina Q · February 2011

Marc, you were cooking a lot more than I did. I only cooked about 4 oz of farfalle and one chicken breast. Only used a couple of tablespoons evoo. We're not far off there. With only the juice/zest from one lemon wedge, I was happy - though I did cut a larger wedge the next night when I had it again.

For me, it's the basil and cheese (Italian provolone, rather than romano in my case) that MAKE this dish, but I'll try more lemon next time. Excellent recipe!!!

Zippylip · February 2011

That is the great thing about food, you can bend it & shape it anyway you want depending on your preference. Seems recipes should be more inspirational as opposed to lists of rules; perhaps good to follow the first time for a baseline understanding of the intent. This particular dish has very specific flavors that form its chemistry, remove one or add a new one & you have a different dish – maybe better, maybe not, that’s up to the eater. Changing the quantities doesn’t necessarily have that affect, though it can.

stike · February 2011

where do you get those green lemons?

Blackhawk Pilot · February 2011

Thanks for the link.

This is why cooking is my favorite hobby, other than watching college football. I think about 90% of my wife and my recipes were born out of some magazine or recipe site, but evolved to our own taste.

Even my steak seasoning was based on my father's recipe. He uses a little less salt and a little more pepper than our liking, so we just change it up until we have it perfected.

My other favorite is to take something we feel we have perfected, and tweak it occasionally to experiment. I truely feel sorry for those people who find little joy in cooking.

I will post some pics tonight after it is finished.

Casey

Zippylip · February 2011

Michael, there are very few rules I follow, one of them being insistence on pecorino in dishes like this. Of all the substitutes you could use, the aged provolone certainly is one of the better choices. It has a similar flavor, though dissimilar texture. If I haven't browbeaten you yet about locatelli (simply the finest cheese ever conceived by mankind), consider yourself beaten now:

http://www.dibruno.com/locatelli-pecorino-romano-1048.html

I pulled this quote from dibruno's website which about sums it up:

"It's Almost in it own Food Group. Locatelli is a Philadelphia Favorite."

Dan Black - Cheesemonger

Carolina Q · February 2011

Hey, go easy! :laugh: I only discovered Parmigiano Reggiano fairly recently! I always thought parm came with a shaker top! :laugh: Guess I have to go find some locatelli now. Thanks for the prod.

Zippylip · February 2011

I know Mario Batali often refers to Parmigiano Reggiano as the 'king of cheeses', & maybe by volume sold or by virture of being annointed such by 'great chefs' it is; I've always thought the stuff blows. Granted, it's much better than that crap in the green can, but head to head it couldn't carry locatelli's jock strap (who said that by the way?)

Carolina Q · February 2011

Zippylip wrote:

I know Mario Batali often refers to Parmigiano Reggiano as the 'king of cheeses', & maybe by volume sold or by virture of being annointed such by 'great chefs' it is; I've always thought the stuff blows. Granted, it's much better than that crap in the green can, but head to head it couldn't carry locatelli's jock strap (who said that by the way?)

Well, I wouldn't go so far as to say it "blows", but I hardly use it except sometimes a little on top of a pizza.

As for the locatelli, I just bought some! You are such an enabler!!! :laugh:

Who said that? Pretty sure it was stike, but I think he was talking about Fidel.

Zippylip - chicken pasta question

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