Great Panini Picnic, On A Budget

Chef Jason Denton Makes One, On A Shoestring, On "The Early Show" Saturday Edition

(CBS) 

Portobello, Arugula and Pecorino Peppato Panini

INGREDIENTS:
2 large portobello mushrooms or 4 small ones
4 ciabatta rolls
1 ½ tablespoon of extra virgin olive oil
3 egg yolks
1 tablespoon of warm water
1 bunch of fresh Arugula
1 large lemon
8 ounces of pecorino peppato cheese
Salt & pepper

METHOD:

First we will prepare the panini. Cut one one-third off the top of the ciabatta for grill ability. Than cut the ciabatta bread in half. Lay ½ of a large portobello, including the stem, on one side the bread. The portobello is raw. Flavor with a little salt and pepper and a drizzle about ½ teaspoon of olive oil on top of the portobello.

Next, take undressed arugula, about 15 little pieces per sandwich and lay on top of portobello.

Sprinkle about 2 ounces of grated pecorino peppato on top. Grated cheese melts nicely and quickly.

Then juice the lemon on top of sandwich. This gives the greens a nice kick of flavor but it will also help tie in the lemon mayo, which goes on after the panini has been cooked.

Place lid on top. Heat panini grill to 350° degrees. Let sandwich cook for 5 minutes. We want to make sure we are cooking the portobello.

Once the panini is in the grill, we can prepare the lemon mayo ...

Lemon Mayo: (for 4 sandwiches)
Take 3 egg yolks and one tablespoon of warm water and put in blender. Add a pinch of salt and pepper. Whip for about 15-20 seconds or until a froth appears. Then slowly drizzle in olive oil, till it becomes rich and creamy.

Next, squeeze the rest of the fresh lemon as well as fresh cracked pepper on top.

Take a teaspoon and generously spread on one side of the bread. Place lid back on top and cut in half, enjoy!


Chicken, Summer Squash, and Mozzarella Panini

INGREDIENTS:
4 ciabatta rolls
1 green squash
1 yellow squash
8 ounces of chicken breast about 1 ½ breasts
1 ball of fresh mozzarella
1 ½ tablespoon of extra virgin olive oil
1 ounce of chili flakes
1 teaspoon of lemon juice
Bunch of mint
Salt and pepper

METHOD:

Take each one of the squash and cut lengthwise and add to mixing bowl. Combine squash with pinch of salt, 5 sprigs of rough chopped mint, 1 teaspoon of lemon juice, 1 teaspoon of olive oil. Mix every couple of minutes. The salt will draw out the water form the squash and create a marinade.

Preparing the chicken is simple. First, choose good quality chicken breast that is antibiotic free. Lay meat out before preparing to go into the oven. This enables the meat to adjust to the environment and cook evenly. If it's not room temperature before it goes in the over than the skin tends to burn. Then we season the chicken, simple and modestly. Sprinkle salt and pepper and a drizzle of olive oil.

Heat oven to 400° degrees.

Make sure skin side is up. The gives the chicken a more depth texture for the panini and added flavor. Cook for 15 minutes.

Once cooked let meat rest so we don't loose any flavor from the juices. Sprinkle salt and pepper on top.

Next, take ciabatta and cut 1/3 top off for grill ability. Cut bread in half. Place chicken on bottom. (About 2 ounces per sandwich). Make sure the chicken slices are thin. One of the important factors in preparing a perfect panini is to make sure each flavor shines through and to make sure it happens there should never be too much of one ingredient.

Next, top with summer squash. Layer lengthwise, they should look like beautiful yellow and green ribbons. Take liquid from marinade and drizzle on top of squash.

On top of squash layer 2 thin slices of unsalted fresh mozzarella. The cheese should always be closest to the surface of heat so it melts. We are not looking to cook every ingredient rather we are looking to melt the ingredients together. Add a little salt and pepper on top of the fresh mozzarella.

Place lid on and heat grill to 375 degrees. Place on grill and let sit cook for 5 minutes. DO NOT LIFT UP LID. This will not allow for the panini to get good grill marks or cook properly.

After 5 minutes push down grill and listen for sizzle. The panini should be ready to eat!

For yet another recipe, go to Page 3.

[JBINI547]

I like the chef on a shoestring segment and look forward to it every week. However, every week they rush the chef through the meal. Many times they don't get to the dessert before running out of time or you miss something in the preparation because it has to be skipped due to time constraints. The same goes for nearly all other segments where there are live participants. They need to do fewer segments and make them better quality.

[sam-kiley]

bonjour,
erika, lonnie, jeff, priya et chris (absent)..toujours ausi contente de vous revoir..
chef on shoestring, toujours aussi classe, les asperges "asparagus". grillées trés bien le parfait repas pour un picnic parfait..je prends..merci chef et bravo
au revoir..a samedi prochain..
je l'espére..

[MsCuda]

One of the issues I usually have with this type of menu is the amount of dressing they allow for the salad--I mean, come on! 1 tbs each of oil and vinegar for a salad for four?

[ayatoldya]

I take back this comment:

Let's face it, chefs used to cooking $100 per plate entres are not going to know how to approach a 3 course meal for 4 for under $35.

I bet if you account for their wholesale food prices and volume of food, most of these chefs make a 3 course meal for 4 for under $35 all day long.

[ayatoldya]

Here is where the chef lost at least 90% of his audience:
"Heat panini grill to 375° degrees. "
Who has a panini grill? There are ways to work around not having one, thanks for the tips; NOT!

Overall this meal sounds okay, but I would't go out of my way with it as it's nothing special. If I was having a picnic lunch, I certainly wouldn't want a cold panini sandwich with resolidified cheese on soggy panini bread. Anyone that's eaten a cold panini sandwich understands what I'm saying here. I mean, who wants to eat a cold grilled sandwich?

Desert: Who puts whipped cream on grapes; at a picnic even!? This is a fail desert.

Another thing that bothers me here is that all the other entries in this contest have been dinner entries. While I've eaten a panini when I just need fuel and don't have time for a meal, this menu is set as lunch. Therefore this meal should not be included among the finalists.

But on the quality of eatability, a judging criteria sorely missing, this meal could rank in the top 10. I think that speaks volumes about past menus on this segment.

Let's face it, chefs used to cooking $100 per plate entres are not going to know how to approach a 3 course meal for 4 for under $35.

[muskylady2953]

The time given to the chef is hardly worth their effrort! I am done watching CBS Saturday morning show --- don't like a lot of the content anymore, Chris Botti today. Moving to Today! I have been a fierce support er of CBS for years but not much longer.