A Springtime Dinner Recipe With Chicken and Parmesan Cheese

This is a great springtime or summer main course.
We usually think of Parmigiano Reggiano or Parmesan cheese as a grating or shredded cheese to be used with pasta dishes. However in Italy it is also eaten as a table cheese served with Chianti Reserva or Barolo wine. The following recipe takes this great Italian cheese into a new arena. A little extra work is involved here but the final product is well worth the effort.  

Ingredients
2 large lemons
2 ½ Tbsp of olive oil
2 cloves of crushed garlic
2 Tbsp of finely chopped parsley
1 ½ Tbsp of dry bread crumbs
2oz . of Parmigiano Reggiano (Parmesan) cheese finely shredded
divided (2/3 cups)
¼ tsp. of salt and black pepper
8 large bone-in chicken thighs with the skin on
12oz. of baby red potatoes cut in half
1 cup of fresh peas or string beans

Setup and Cooking
1) Preheat your oven to 425. Grate enough lemon zest to equal 2 tsp. Cut the ends off each lemon and then slice them into 4 pieces. Arrange them in a large (18”x12”) non-stick baking pan.

2) In a small bowl combine the lemon zest 2 Tbsp of olive oil, garlic, parsley, bread crumbs and 1/3 cup of shredded cheese.

3) Trim any excess fat from the chicken and loosen the skin but do not detach it. Spread the mixture from the bowl under the skin. Place the chicken skin side and place a lemon slice on each piece piece on top. Brush the chicken with the remaining 1/2tsp of olive oil and add the salt and pepper.

4) Arrange potatoes around the chicken and bake for 20 minutes then turn the potatoes. Reduce the heat to 400 and bake for 10 min. Remove the pan from thr oven, spoon out any excess fat from the pan. Add the peas or string beans to the pan and top the chicken with the remaining 1/3 cup of cheese. Bake at 400 for 5 minutes. Remove pan from the oven and serve hot.

Wine Pairing: Serve with a Chianti Reserva, Barolo, Barbaresco or Salice Salentino wine

A Unique Recipe For Manchego And Shrimp Appetizer

                                                  Manchego And Shrimp Appetizer

This is a great shrimp appetizer that will work with many main courses. The Latin American method of cooking seafood with citric acid is the basis here and the aged Manchego cheese is bold enough to stand up to the tart citrus juice. The shrimp need to be "cooked" in the refrigerator for 24 hrs. before serving so prepare them the day before this appetizer will be served.

Prep Time 35 min. Serves 6

Ingredients

1 1/4 cups of fresh lime juice

1 1/4 cups of fresh orange juice

2/3 cup of coarsely chopped cilantro

1/2 of a large Jalapeno pepper chopped

4 tsp. of salt

2 tsp. of sugar

1 1/2 lb of large shrimp shelled and deveined

1 med. carrot thinly sliced

6 small radishes thinly sliced

3 oz. of snap peas or beans cut into 1/2 in. slices

1 med. Mango peeled, pitted and cubed ( about 1 1/2 cups)

4 - 5 oz of aged Manchego cheese diced into 1/4 in cubes

1 15oz can of fire-roasted diced tomatoes

1 large clove of garlic

1/4 cup of sun-dried tomatoes in oil

3/4 tsp of chili powder

Setup

1) In a large bowl add the lime juice, orange juice, cilantro, Jalapeno, salt, and sugar, then stir until completely mixed. Then add the shrimp. Make sure that all of the shrimp are completely submerged in the liquid. Cover and place in the refrigerator for 24 hrs.

2) Combine fire-roasted diced tomatoes, garlic, sun-dried tomatoes, and chili powder in a blender. Blend until the mixture is smooth. This makes about 1 cup.
3) Drain the shrimp and discard the liquid. Add the carrot, radishes, snap peas, mango, and Manchego cheese to the shrimp then mix all the ingredients together until they are evenly distributed.

4) Pour the tomato mixture onto 6 serving plates and then spoon the shrimp mixture on top. Pour any leftover tomato mixture on top of each salad. Serve cold.

Wine pairing: Chardonnay, Chenin Blanc or Pinot Blanc


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4 Suggestions For Creating Cheese Plates

Cheese Plate

Great cheese plates can be created by focusing on the theme or the type of setting you are trying to present. Here are some for suggestions for cheese plates. The following lists are given purely as suggestions and can be altered to fit whatever occasion you may be preparing. Try to keep the country consistent. Also when choosing your cheeses try to keep in mind the taste, texture and milk differences. These differences will create a memorable experience for your guests. The main goal with a cheese board is to expand your guests cheese horizons so try not to provide only very common or tried and true cheeses. Lastly always serve cheese condiments with your plates and boards they will help to enhance and excite the flavor of your cheeses. The following suggestions can also be enjoyed with a wine tasting party. Have fun and happy eating!

French Cheese Plate (as an appetizer plate or after dinner course) 1oz of each cheese per person

1) P'Tit Basque a mild sheep milk cheese
2) Brie de Meaux, Brie Nangis or Camembert cow milk cheeses
3) Any fresh goat cheese
Condiments: plain crackers or mini toasts, sliced apples and pears and almonds or walnuts


French Cheese Plate (where cheese is the focus) 3oz to 4oz per person

1) Brie Nangis or Brie de Meaux cow milk cheese
2) Bethmale a full flavored goat milk cheese
3) Roquefort a powerful sheep milk blue cheese
Condiments: crusty bread, sweet peppers, black olives and celery stalks


Spanish Cheese Plate (1oz of each cheese per person as an appetizer or 3oz to 4oz per person for a cheese party)

1) Murcia al Vino a wine bathed goat cheese
2) Manchego (aged) a hard sheep milk cheese
3) Iberico a semi-soft mix of cow, sheep and goat milks
Condiments: sliced serrano ham, almonds, membrillo (quince paste), dried figs or apricots,
green olives and hearty bread


Italian Cheese Plate (1oz of each cheese per person as an appetizer or 3oz to 4oz per person for a cheese party)

1) Buffalo Mozzarella a soft cheese made from water buffalo milk
2) Pecorino Toscano (aged) a semi-hard sheep milk cheese

3) Parmigiano Reggiano (aged at least 6 months) a mountain style hard cheese

Condiments: black olives, sliced salami, roasted peppers and crusty bread

     Murcia al Vino