[Nibbles] :: Panko Chicken + Miso Salad + Brown Rice

[Nibbles] :: Panko Chicken + Miso Salad + Brown Rice

Happy Belated New Year to you all! For the first post in 2012, I’ve decided to share this delicious recipe for a Panko Breaded Chicken + Miso Salad + Brown Rice dinner. I first had this meal prepared by my uncle, and it was love-at-first-bite for me. He’s one of those “dash” of this & “spoonfuls” of that kind of cook – so I did some interpreting and put measurements to the ingredients and process. Turn on your printer, because this is one you’ll want to file! Read on for step-by-step instructions and photos…

Le Partie Sugar - Panko Chicken 01

It’s easiest to break this dish down into three “mini-dishes”, which get layered just before serving.You’ll want to start by cooking the short-grain brown rice, this takes the longest (about 55 minutes). Do not take a shortcut here with instant rice – it makes a difference. I use Lundberg Organic Short Grain Brown Rice, and cook according to the package instructions – using half water & half chicken broth. Once it’s finished cooking remove from heat, and set aside.

Next step is preparing the salad –  you’ll need 3 cups baby arugula, 3 cups spring mix, 1 avocado (diced), 1 cucumber (peeled, diced) and 3 roma tomatoes (seeded, diced). Keep salad ingredients in separate bowls until ready to serve so everything stays fresh and crisp. For the miso dressing you’ll need 1/2 cup yellow miso paste, 1/4 cup of water, 1/4 cup sugar, 3 tablespoons rice vinegar, 2 teaspoons soy sauce, 3 tablespoons extra-virgin olive oil. Combine all the dressing ingredients, except the oil, gradually whisk in oil and set aside.

Le Partie Sugar - Panko Chicken

Now it’s time to get your hands dirty…next step is the chicken. To serve four people, you’ll need 4 – 6 chicken breast cutlets, 2 cups flour + 1 teaspoon kosher salt + 1 teaspoon pepper, 4 eggs slightly beaten, 1 cup panko breadcrumbs (another important ingredient).

Slightly pound the chicken so it’s even then follow these three steps (1) coat both sides in flour mixture; (2) coat both sides in egg; (3) coat both sides in panko breadcrumbs, pressing lightly to get breadcrumbs to stick. Repeat with remaining chicken breast cutlets.

Using a cast iron skillet, pour in canola oil until it fills about 1/2- inch of the pan. Heat on medium-high heat for 3 – 4 minutes, until it reaches 350 – 365 degrees (a chef from a cooking class I took shared her trick, toss in a fresh herb to see if it sizzles – when it does, the oil is ready!). While the oil is heating, preheat your oven to 350 degrees. Once the oil is hot, place two of the chicken breast cutlets in the oil. Turn over after two-minutes or once you see the edges becoming golden brown, cook other side for another two minutes then place on a clean baking sheet, lined with foil. Repeat until all chicken is cooked, then stick in oven for 5 – 7 minutes at 350 degrees.

While your chicken is in the oven, combine all the prepped salad ingredients from earlier in large bowl and toss with miso dressing. Once your chicken is done in the oven it’s time to assemble the plates. Scoop a 1/2 – 3/4 cup of rice on to the center of the plate, spread with a spoon to make a nice even layer. Next take 1 – 1 1/2 cup of the salad and place on top of the rice. Lastly, take your panko-breaded chicken and place on top of the salad.

Panko Chicken - Le Partie Sugar

I’ve made this for dinner guests, by preparing the chicken in advance and putting in the fridge until I was ready to cook it. Turn on the rice when your guests arrive, have a cocktail and appetizer while it cooks. And have all your salad ingredients prepped so all you have to do is combine while the chicken is in the oven.


Rooftop Wine & Food Tasting Party :: Food + Wine

Rooftop Wine & Food Tasting Party :: Food + Wine

Today is Part 3 of my Rooftop Wine Party breakdown {click on the links to read about Part 2 (The Decor) or Part 1 (Overview)}. So let’s talk about the wine and food, the crux of the evening! A little background first, my husband and I love taking a 2-hour drive to Central Coast California to visit the wineries in Santa Ynez and Los Olivos. It was during a day trip up there earlier this year we decided we wanted to share some of our favorite wines with our friends.

Now there are SO many vineyards in that area, it was hard to choose the wines…but here was our line-up: Cold Heaven Viognier 2009, Demetria Grenache Rosé 2010, Alma Rosa Pinot Noir 2009 and Rusack Santa Rita Hills Syrah 2008.

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But before I dive into the pairings, let me back up to the beginning of the night. Upon arrival, guests were greeted with a glass of sparkling wine. There was also a cheese, dried fruit and nut platter in the lounge area. I served a blue cheese, drunken goat cheese, aged Gouda reserve and Italian black-truffle cheese…I had most of the cheese cut into bite-size pieces so guests were able to eat easily.

Once everyone had a chance to drink some sparkling wine and nibble on some cheeses, we moved to the dining tables. I wanted everything to be casual and relaxed – so I had no seating assignments and no sommelier. I did my research by talking to the wine makers and tasting room stewards at the vineyards, and also referenced Wine Spectator and Wine Enthusiast. I had short description of each wine in frame on the buffet, so guests could read about the wines in advance of tasting.

Okay, now onto the food and wine pairings! This is where most of my research came into play…knowing which wine to pair with which types of food. For this tasting portion of the evening, guests tried 4 different wines paired with 4 fresh, farmer’s market dishes. The 1st pairing was the Viognier paired with Grilled Nectarines, Burrata, Toasted Hazelnuts and garnished with mint. The 2nd pairing was the Rosé paired with Homemade Pizza, Fresh Basil Pesto, Goat Cheese and Caramelized Onions. The 3rd pairing was the Pinot Noir paired with Salmon topped with Lime Butter Sauce and Sautéed Asparagus. The final pairing was the Syrah paired with Grilled Flank Steak and a Spicy Pepper and Watermelon Salad.

The food was brought out one at time, as it was finished (pretty much every 30 minutes). Loving to cook myself, I knew it would be impossible to host and cook…especially since everything needed to be brought to the roof! I did as much food preparation myself, and then hired the most wonderful caterer to do all the final preparations and cooking and bring up the food. He did an amazing job with all the food and I couldn’t have done the night without him. The food was served tapas style, so guest could remain seated and pass around the platters of food.

As if that wasn’t enough food, I made a dessert buffet filled with homemade mini-brownies, mini red velvet cupcakes, dark chocolate chip cookies with sea salt and a not-so-mini rice crispie treats! I’ll follow-up later this month with some recipes from this party.

Rooftop Wine & Food Tasting Party :: The Overview

Rooftop Wine & Food Tasting Party :: The Overview

Once a year I like to throw a small dinner party for our friends – an excuse to get together, outside of a birthday or shower.  Living in LA space is hard to come by, so when my husband and I bought our condo a couple years ago and found out it had a rooftop deck we were stoked. And I immediately thought of the all the parties we could host up there!

So this year, I took our love for wine and fresh farmer’s market food and hosted a Central Coast Wine and California Fare tasting party on our rooftop. Since there is no furniture on our rooftop deck, I always end up renting for parties. For the wine party I wanted to channel the feeling of being on a rustic vineyard, so opted for vintage furniture rentals from Found Vintage Rentals.

There are so many details I can’t wait to share, and will break the party into a few different posts: DecorFood + Wine Pairings and Favors + Other Tidbits. More to come soon, for now enjoy a few pictures!