Lemon Pepper Panko Giveaway + Cookbook + 3 Recipes

LEMON PEPPER PANKO GIVEAWAY CLOSED
 (You can still link up to this week's Saturday's party HERE) 

What a joy it was to read through Michael Chiarello's cookbook Bottega.  Throughout the cookbook, interspersed with the recipes, Michael is telling stories about the restaurant (the book's namesake), the people he works with, his family and life.  One of the stories he shared was about emails.  As much as he enjoys reading the emails he receives from customers, and going to different sites where people have reviewed his restaurant, he commented that the surest way to get his attention is to actually write him a letter.  I thought that was great, given the world we live in where even Seasame Street is teaching kids about technology! (yes, I watched that episode with K-girl.  Later Big Bird mentions 'Tweeting on his bird-berry')

I digress though.  The point of this post is to GIVEAWAY something, right?  Thanks to the lovely folks at My Blog Spark, and General Mills, who wanted to share this new product with you, I've got a copy of this book, and a box of Progresso's new Lemon Pepper Panko.  

 I use panko and bread crumbs in my dishes all the time.  It's a staple in my house, and I probably have at least 3 containers in my storage for when I run out.  Whether frying, baking or broiling, this culinary superstar adds a flavorful crunch to create simple, savory recipes. Made from the soft, tender centers of the bread, Progresso Lemon Pepper Panko combines the perfect crunch with effortless flavor to give any dish that extra punch. The large, flaky crumb has a coarser texture than traditional bread crumbs, delivering a lighter, crunchier coating or topping. 

Imagine putting this over a nice slice of salmon, or try Mama Chiarello's Stuffed Eggplant or Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter. (what a spin on Thanksgiving THAT would be!) You can't go wrong with this panko.

The flavors are obvious.  It's not one of those things you taste, and wonder if that's really lemon you're tasting, or if your mind is just creating it.  You can taste the lemon, and the pepper.  It's not over-powering, but flavorful, giving just enough.

I breaded some shrimp in tempura batter, then panko, and had it with some pasta.  Wonderful!  Captain Jax, who doesn't care for fish, ate almost all of the shrimp, he enjoyed the blend of lemon and pepper on them so much.  

CRISPY SHRIMP AND PASTA
Posted at: http://recipesofacheapskate.blogspot.com

• 1 cup vegetable oil
• 1 cup tempura batter, already mixed
• 1 1/ 2 lb uncooked large shrimp, tails removed
• 2 cups Progresso lemon pepper panko crispy bread crumbs

Heat the oil in a wok or deep-sided skillet on medium-high heat.  Place tempura batter and bread crumbs in separate bowls. Drain the shrimp in a sieve over another shallow bowl to capture the buttermilk. Dip the shrimp into tempura to coat, then dredge in bread crumbs. Fry the shrimp in hot oil in batches until golden brown, about 3 minutes. Drain on paper towels to absorb any excess oil.  Serve over pasta.  If you add a little bit of butter and parmesan cheese to the pasta, it helps to give it some more flavor, instead of plain pasta.


Here's a taste of some of the recipes you'll find in Chef Chiarello's cookbook:

Risotto
Posted at: http://recipesofacheapskate.blogspot.com
Originally from: Michael Chiarello's Bottega

• about 6 cups stock (chicken, veggie, etc)
• 3 Tbsp olive oil
• 1 cup finely chopped onion
• 2 cups rice
• 1 Tbsp minced garlic
• 1 cup dry white wine (I used another cup of stock)
• 3 cups shredded fontina cheese

Bring the stock to a boil over high heat.  Keep at a simmer while you prepare the risotto.  Cook the onion in a pan with the oil, until soft, about 10 minutes.  Add the rice and the garlic and cook, stirring often until the rice is pearly white with a translucent outer layer.  Add the wine (or 1 cup stock) and cook, stirring, until very little liquid is left.  Ladle in a cup of the simmering stock.  Keep the rice at a simmer, and keep stirring often until almost all the liquid is gone.  Ladle in 1/2 a cup of the stock, and repeat for about 25 minutes.  You might have some stock left over.  Taste the rice.  It should be creamy, firm in the center, but no crunch.  Add the shredded cheese and other seasonings (sage, basil, etc).  Use the risotto for the balls.



I have this one my list to make this week!  As soon as I can find more than 15 minutes to cook in my kitchen, I'll be making this risotto, and then making these risotto balls, and pulling out my trusty Panko!



Pesto Arancini Stuffed with Mozzarella
Posted at: http://recipesofacheapskate.blogspot.com
Originally from: Michael Chiarello's Bottega

• 3 cups leftover risotto (or cooked rice)
• 1 1/2 cups pesto
• 4 oz mozzarella
• 2 cups flour
• 2 cups panko bread crumbs
• oil for frying

Mix together the risotto and pesto.  Divide in to 16 portions.  Use about 1/2 tsp of cheese and ball up the rice around the cheese.  Place all the finished balls on a lined pan and place in the freezer for 30 minutes.  Heat your oil up in a large pot.  Dredge the balls in flour, then egg, then panko.  Cook 4-5 balls at a time, until lightly browned--60-90 seconds.  Don't overcook, or the cheese will leak out!
You can fry the day before, and refrigerate overnight.  Reheat in the oven at 375 for 10-15 minutes.

And now to the giveaway.  A copy of Michael Chiarello's cookbook Bottega, and a box of Lemon Pepper Panko breadcrumbs.  THIS IS A QUICK GIVEAWAY!!

• Comment on this post, telling me what you would make with the panko, or if you watch Chef Chiarello on TV, what one of your favorite dishes are he makes.  
• One entry per person please!
• Giveaway will close TOMORROW (sunday) at 10pm MST.  Like I said, it's a quick giveaway!
• Winner of the prize pack will be picked by random.org, and announced on the blog Monday morning.  Winner will have 48 hours to email me their mailing information.  If I don't receive the information, a new winner will be chosen.