On the Line: Mike Dimmitt of Garlic Scapes, Part Three
Photo by Johannes Dewald
Creating a garlic dish that not only paired well with white wine, looked appealing when plated, but also didn't require silverware was something Garlic Scapes' Mike Dimmitt spent time conceptualizing. The recipe he shares with us fulfills all three requirements.
Mike also explained a common misconception diners have about food handling on the lonchera. Turns out many tend to wear three sets of gloves at a time; so after handling money while taking an order, one layer is removed to work on preparation. Once the third layer comes off, another trio is put on. We're thinking the glove manufacturers are making a killing these days.
Read our interview with Mike Dimmitt of Garlic Scapes, Part Two.
And now, on to Part Three . . .
Sweet Garlic and Cilantro Chicken Sandwiches
5 bunches of cilantro, stems cut
5 or 6 cloves garlic, peeled (not jarred)
1/4 onion, chopped
1/2 cup honey, preferably organic
1/2 cup olive oil
Salt and pepper to taste
Pinch of granulated garlic
Pinch of onion powder
1/4 cup almonds
4 chicken breasts, boneless and skinless
4 slices Brie cheese
4 French rolls or Bolla rolls
Add cilantro, fresh garlic and onion to a food processor. Process fine.
Add honey and olive oil until the mexture is the consistency of pesto and tastes sweet, but not too oily (you probably won't use all of the oil and honey).
Add almonds and mince until almonds are chopped. Add granulated garlic, onion powder, salt and pepper to taste.
Next, grill up chicken breast until cooked and tender. Chop chicken and toss with sweet cilantro sauce.
Add sauced chicken to split French rolls and top with Brie slice.
Put in the oven at 225-degrees, until cheese is melted. And Voila! Sweet garlic cilantro chicken sandwiches.
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