Twin City Grill's
Iron Range Chicken
Reddened Glaze
2 ea. Red Bell Peppers (Roasted, Peeled and seeded)
3 Tbsp Blackening Spice
2 Tbsp Fresh Lime Juice
¾ cup Water
1 Tbsp Kosher Salt
1 ½ tsp Ground Black Pepper
1 cup Vegetable oil
Place all ingredients except oil in a blender and puree until smooth. Slowly blend in the oil to emulsify.
Skillet Vegetables
3 Tbsp Butter
¼ tsp chopped garlic
Pinch red pepper flakes
¼ tsp Kosher salt
Pinch oregano
1 Tbsp Chopped Parsley
1 cup Okra (sliced into ¼" rings)
1 cup Corn
1 cup Onions (1/4" dice)
1 cup Tomatoes (1/4"dice)
Melt butter in a large skillet, add garlic, pepper flakes, salt, oregano, and chopped parsley, and Saute Briefly. Add okra and sauté for about a minute. Add Onions, sauté until the just start to carmelize, then add corn. Continue to cook until mixture is well carmelized. Last add Tomatoes and cook for another minute to warm tomatoes.
Iron Range Chicken
8 ea. 5 oz. chicken breast, cleaned and lighly pounded.
1 cup Cracker Meal
2 cups Reddened Glaze
1 oz. Clarified Butter
Heat a griddle to 400 deg. Dip raw chicken into cracker meal, make sure to coat breast completely, but do not press. Next, Dip into reddened glaze, Then cook in clarified butter on griddle, about 3-4 minutes per side.
Place cooked chicken breast on a plate and top with skillet veggies. Serve with mashed potatoes and gravy.
