California Pizza Kitchen's Chicken Tequila Fettuccine

Ingredients:
1 pound dry spinach fettuccine
1/2 cup chopped fresh cilantro, divided
2 tablespoons minced garlic (about 6 cloves)
2 tablespoons minced jalapeño pepper, seeds and veins removed if desired
3 tablespoons unsalted butter, divided
1/2 cup chicken broth
2 tablespoons gold tequila
2 tablespoons lime juice (from about 2 limes)
3 tablespoons soy sauce
1 1/4 pounds chicken breast, cut into 3/4-inch pieces
1/4 red onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1 1/2 cups heavy cream

Procedures:
In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes, or according to the package instructions. Drain, very lightly oil (to keep the pasta from sticking) and set aside.

In a medium saucepan, cook one-third cup of the cilantro (reserve the rest for garnish), garlic and jalapeño with 2 tablespoons of butter over medium heat until aromatic and the garlic is golden, 4 to 5 minutes. Stir in the broth, tequila and lime juice. Bring the mixture to a boil and cook until thickened to a paste-like consistency, 6 to 8 minutes. Remove from heat and set aside.

In a small bowl, drizzle the soy sauce over the chicken pieces and set aside to marinate for 5 minutes.

Meanwhile, in a large sauté pan, heat the remaining butter over medium heat. Add the onion and red, yellow and green peppers, and cook, stirring occasionally, until the vegetables have wilted. Stir in the chicken and soy sauce, then the tequila/lime paste and cream.

Bring the mixture to a gentle boil and cook until the chicken is cooked through and the sauce is thickened, several minutes. When the sauce is done, stir in the fettuccine and remaining cilantro.

Serve the dish family-style or plate on individual serving dishes. Serve immediately.

Serves: 4-6 person

Source: L.A. Times

California Pizza Kitchen Vegetarian Pizza with Eggplant & Goat Cheese

Ingredients:

For the grilled Eggplant:
2 large Japanese eggplants
1 to 2 tablespoons Olive oil
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper

For the sautéed White Mushrooms:
8 ounces White mushrooms
1 1/2 tablespoons Olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper

For the Pizza:
1 bunch baby broccoli (broccolini)
1/2 cup frozen corn kernels, thawed
Pinch kosher salt
Pinch ground black pepper
1/2 small, thinly sliced red onion
4 halves or 4 tablespoons julienne strips of sun-dried tomatoes in olive oil
1 pound traditional or honey-wheat pizza dough
6 tablespoons marinara/pizza sauce
2 1/2 cups grated Mozzarella cheese
2 eggplants, cut per the recipe
1/2 cup sautéed White Mushrooms
2 ounces Goat cheese (Chevre; optional)

Procedures:

To make the grilled eggplant:
Cut the stem ends off the eggplant, then cut the vegetables lengthwise into 1/4-inch-thick slices. Lay the slices on a cookies sheet and brush lightly-but thoroughly-with olive oil. Sprinkle with salt and pepper. Turn the slices and repeat.

Heat a charcoal or gas grill.

Grill for about 2 minutes on each side, or until well marked and quite tender (you may not need to leave them for the full 2 minutes on the second side). Use tongs or a grilling spatula to remove the vegetables to a large platter or cookie sheet.

To make the white mushrooms:
Wash, dry and trim the mushrooms. Slice them 1/4 inch thick.

Heat the oil in a skillet over high heat until it begins to smoke. Add the mushrooms and toss to coat them with oil.

Lower the heat slightly and cook the mushrooms, stirring occasionally, until all of the liquid has evaporated and the edges begin to brown, 9 to 10 minutes.

Turn off the heat and sprinkle the mushrooms evenly with salt and pepper.

Use immediately, or cool and refrigerate for up to 3 days.

To make the pizza:
Place a seasoned (or oiled) pizza stone in the middle of the oven and preheat to 450 degrees Fahrenheit for at least 30 minutes.

Cut away the bottom of each broccoli stem at an angle. Starting from that point, cut the stems into 1 1/2 -inch pieces, always maintaining the same angle, stopping 2-3 inches from the tops.

Blanch the broccolini in rapidly boiling water for about 1 minute. Using a wire skimmer, remove the broccolini and immediately plunge it into an ice-water bath to stop the cooking and retain the bright green color. Once the broccolini is cool, drain and pat dry.

Heat a small, heavy frying pan over high heat. Place the corn kernels in the pan and roast them, stirring often, for about 10 minutes. Remove from the heat and sprinkle with salt and pepper.

Separate the rings of the onion. Drain the tomatoes well and cut halves into julienne strips.

Roll and shape the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the toppings in half.

Spread the sauce to within 1 inch of the outer edge of the dough. Reserve 1/3 cup of the mozzarella and distribute the rest over the sauce, reserving a small amount, to within 1/2 inch of the outer edge of the dough. Spread the eggplant over the cheese, followed by the mushrooms, onion rings, and sun-dried tomatoes. Sprinkle the corn over the other vegetables and top with the broccoli.

Sprinkle the remaining mozzarella over the pizza. If using goat cheese, break it into small pieces and distribute over the pizza.

Transfer the pizza to the oven to the oven and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly. Slice and serve.

Makes one 13-inch Pizza or two 9-inch Pizzas

Source: KTTV 11, Colorado Springs, CO

California Pizza Kitchen Jambalaya Pasta with Chicken

Ingredients:
Jambalaya sauce (see recipe below)
Caribbean peppers and onions (see recipe below)

2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon soy sauce
1/2 teaspoon salt
2 boneless, skinless chicken breast halves (about 5 ounces each)
1 pound dry linguine (or 2 pounds fresh)
1 tablespoon chopped fresh Italian parsley for garnish

Procedure:
Prepare jambalaya sauce and Caribbean peppers and onions.

In mixing bowl, stir together olive oil, garlic, soy sauce and salt. Turn chicken breasts in this mixture and let them marinate at room temperature 10 to 20 minutes.

After chicken has marinated, preheat broiler, stovetop grill or outdoor grill. If using broiler, set rack in center of oven. Cook chicken breasts until done, 5 to 6 minutes per side.

Chill well in refrigerator, then cut into 3/4 -inch cubes. Cover and refrigerate until ready to use.

To assemble: In medium-sized covered saucepan over medium-low heat, combine jambalaya sauce, Caribbean peppers and onions and the chicken cubes.

Cook, stirring occasionally, until heated through, 8 to 10 minutes. Transfer to a large mixing bowl.

Bring large pot of salted water to a rapid boil. Add pasta, and cool until al dente, 5 to 6 minutes for dry pasta, about 3 minutes for fresh pasta.

Drain linguine well, add it to sauce and toss well. Serve family-style or in individual serving bowls garnished with chopped parsley.
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Jambalaya sauce:

2 tablespoons unsalted butter
1/2 pound andouille sausage, cut into 3/8-inch thick slices
1 medium onion, cut into 1/4-inch dice
1 medium green bell pepper, cut into 1/4-inch dice
1 cup diced celery (cut into 1/4-inch dice)
1 tablespoon freshly minced garlic
2-1/2 cups chicken stock (preferably homemade)
1 cup canned crushed tomatoes
3 ounces canned tomato paste (1/2 of a small can)
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon ground white pepper
1 bay leaf

In large saucepan over low heat, melt butter. Add sausage and cook, stirring occasionally, for 12 minutes. Add onion, bell pepper, celery and garlic.

Cook, stirring frequently, for 10 minutes. Add remaining ingredients and stir well, then bring to a boil. Reduce heat and simmer 30 minutes. Remove bay leaf before using.

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Caribbean peppers and onions:

1/4 cup bottled sweet chili sauce
1 tablespoon soy sauce
1 tablespoon olive oil
1 medium red bell pepper, cut into 1-inch squares
1 medium yellow bell pepper, cut into 1-inch squares
1 small red onion, cut into 1-inch squares

In medium-sized mixing bowl, stir together the chili sauce, soy sauce and olive oil until well combined.

Preheat a stove-top grill or broiler. Toss peppers and onion with sauce until well coated.

Grill or broil vegetables in a single layer, using a spatula or tongs to turn them occasionally, until evenly browned, 4 to 5 minutes.

Makes 4 to 6 servings