Perry Heats up the Grill as Guy Fieri!
About once a month, Perry is invited to KTVK Channel 3 studio to appear as a guest chef on 'Your Life A to Z'. It's a blast when we get to cook on a segment - Perry always showcases easy, healthy and delicious ways to use EVOO in the kitchen.
This segment, however, was a little different. Usually Perry appears as, well, Perry! But it was celebrity chef edition this time - and the gang was all there! We were among the likes of Food Network chef personalities like Anne Burrell, Rachael Ray, Gordon Ramsey and Martha Stewart. Everyone was very impressive and we had so much fun - Perry really got into character!
Perry used the grill to make two delicious, Guy-approved dishes. Check out our recipes below for Garlic & Herb Grilled Chicken and a Vegetable Piadina both using our Garlic Parmesan Crema!
GARLIC & HERB GRILLED CHICKEN BREASTS WITH PESTO SAUCE
4 small boneless, skinless chicken breasts, about 8 ounces each
1/4 cup Queen Creek Olive Mill Garlic Parmesan Crema
1 cup (packed) fresh basil
1/3 cup (packed) Parsley
3 cloves garlic
1/4 cup blanched almonds
1/2 teaspoon sea salt
3/4 cup Queen Creek Olive Mill Extra Virgin Olive Oil
Grilled bread, for serving and dipping into the pesto
Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around. Add the Garlic Parmesan Crema to a bowl and add the chicken, turning to coat. Refrigerate for at least 2 hours or up to 8 hours.
In a food processor, combine the basil, parsley, garlic, almonds, and 1/2 teaspoon salt. Pulse until finely chopped. While the machine is running, add the olive oil in a steady stream. Set aside 3/4 of the mixture for later and reserve the rest to use while grilling.
Preheat the grill and oil the grates. Grill the chicken over med/high heat, turning occasionally, until lightly charred and firm to the touch, about 10 to 12 minutes. Brush with a coat of pesto just before taking the chicken off the grill.
Serve the grilled chicken with the remaining pesto and grilled bread.
GRILLED VEGETABLE PIADINAS*
Makes 6 Piadinas
*A Piadina is a thin Italian flatbread - similar to Naan.
2 small zucchini, sliced
2 red peppers, sliced
8 ounces baby Portobello mushrooms, sliced
1 small onion, sliced
2 tablespoon Queen Creek Olive Mill Extra Virgin Olive Oil
2 tablespoons Traditional Style Balsamic Reduction
1/2 teaspoon salt
1/4 teaspoon black pepper
4 Piadinas (Flatbread Pita can be substituted).
2 cups baby arugula
Queen Creek Olive Mill Garlic Parmesan Crema for drizzling
Freshly shredded Parmesan cheese
Preheat grill to medium to 400 degrees F. Place all vegetables in a large bowl add the olive oil and vinegar, salt and pepper then toss. Place them into a vegetable grill pan and then on the grill. I like to use a disposable aluminum foil pan for my grill pan. It is inexpensive and cleanup is easy. Just throw it away. Grill until desired tenderness.
Heat the flatbread on the grill, both sides. Place flatbread on a serving plate. Add the grilled veggies, arugula and drizzle with the crema. Finish with a liberal dose of the shredded Parmesan cheese.
Have you seen one of Perry's segments on 'Your Life A to Z'?
Let us know in the comments below!
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