Saturday, November 13, 2010

Lemon Pepper Panko Giveaway + Cookbook + 3 Recipes

 (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.  

Posted at:

  • 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:

Posted at:
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:
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, 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.



  1. I want to WIN!!! Please pick me. You know you want to.

  2. I've never seen Chef Chiarello on TV, but he makes some awesome recipes. I would probably make some breaded chicken.
    reynoldsmommy at gmail dot com

  3. My husband makes the BEST chicken bake and those breadcrumbs would be perfect with it!

  4. I have never seen his show, but I'm sure he makes some delicious food! I would probably make breaded chicken with the bread crumbs. I LOVE giveaways!

  5. I would make chicken piccata, that was supposed to be part of my comment!

  6. Your shrimp looked wonderful! I've been wanting to make fish sticks for my kids so I'd probably go for that...we love Panko here!

  7. I'm trying to make this chicken with spinach and capers like they have at my favorite restaurant. I think the panko crumbs are the secret.

  8. What a wonderful post - I would love to try the Panko! It would be delicious with a Chicken Picatto!

    createwithjoy at gmail dot com

  9. That shrimp looks wonderful. I'd probably make that, since we have a ton of shrimp in the freezer and I've been wracking my brain as to how to use it, LOL.

  10. I have never used panko before! The lemon pepper intriques me! I your shrimp look fantastic and I now want to try them. Also thinking on the same line I think it would be fantastic on tilapia! And the cookbook is amazing! You can never go wrong with more new recipes to try!

  11. I would make breaded chicken fingers, I hear panko is much better to use than bread crumbs for it. I hope I win!!

  12. I don't know what I would make, I've never used it, and I've also never heard of Chef Chiarello, but I would love to try it all out!

  13. I love Panko. It has become a staple in my pantry. I have never seen seasoned panko before. So, I'd love to win.

    I would probably make some breaded chicken with the panko. Sounds about right. :) Thanks for hosting this giveaway.

  14. I think that perhaps breaded shrimp would be delicious.
    msgb245 at gmail dot com

  15. I would make chicken and pasta, thanks!

  16. I am really in need of some new recipes. Breaded chicken is sure sounding good!

  17. I would definately use it on Fish! Always trying to figure out new ways to get my honey to eat the stuff!

  18. I would use it to make crispy chicken fingers, maybe mozzarella in carozza, fried veggies!!!!

  19. I would made lemon panko crusted chicken tenders.
    joosbornenc at yahoo dot com

  20. •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.

    I am actually just learning to cook now. I call a lot of places for take out and this would be a good way for me to start actually cooking lol. Looks good!

    Megan McElligott

  21. I would use the crumbs with fish. Nothing like a crispy fillet.

  22. I think that I would try it on some salmon. Sounds great!

  23. I would make Panko crusted salmon with asparagus spears and garlic/pancetta mashed potatoes

  24. Those Crispy Shrimp with Pasta really look appealing!
    kssshop gmail com

  25. I think I would try the bread crumbs on salmon or fish. Your shrimp recipe looks delicious is it very hard to make?

  26. I would use the breadcrumbs in meatloaf. The lemon pepper would add a really yummy flavor. :)

  27. I think I would use it for chicken! Your shrimp looks delicious and my husband and I are big shrimp people! This sounds soo yummy!