Megan Mitchell takes a houseboat out on Seattle's Lake Union to grill up a delicious chicken and fig dish, and a grilled take on the classic Italian tiramisu.
Grilled Chicken Paillard with Grilled Figs
2 boneless skinless chicken breasts
Kosher salt and freshly ground black pepper
3 slices of bacon
Extra virgin olive oil
2 ounces goat cheese, crumbled
2 cups of arugula
4 figs, halved
Place chicken breasts between 2 layers of plastic wrap and pound thin, about 1/2 inch thick. Season chicken on both sides with salt, pepper and oil.
Grill chicken for 4 to 5 minutes on each side. Remove chicken and let it rest. Meanwhile lay bacon directly on grill. Let cook until the fat is rendered, 3 to 4 minutes. Drain on paper towels. Chop bacon and reserve.
Slice figs and place cut side down on grill. Cook just until caramelized on one side then flip. In a small bowl, add your arugula, goat cheese, 4 tablespoons of vinaigrette and toss.
To serve, arrange the chicken on a platter. Mound arugula salad on each breast. Sprinkle with salt and fresh ground pepper.
Red Wine Vinaigrette
3 Tablespoons Red Wine Vinegar
1/2 cup Extra Virgin Olive Oil
1/2 teaspoons Dijon Mustard
Juice from half of a lemon
1 tablespoon lemon Zest
1 teaspoon Honey
1/2 teaspoon Salt
1/4 teaspoon freshly Black pepper
Mix the vinegar, Dijon, lemon and honey. Slowly add the oil while whisking. Season with salt and pepper.
1 pound cake
1/2 cup of whipped cream
1/2 cup of Mascarpone cheese, room temp
2 tablespoons of powdered sugar
4 tablespoons of brewed coffee, cold
1/2 teaspoon of granulated sugar
1/2 teaspoon of ground coffee
Small chocolate bar
Slice 4 slices from pound cake about 1/2 inch thick. On a low heat, place on grill and heat for 2 minutes each side. Meanwhile in a bowl add mascarpone, 2 tablespoon of brewed coffee, ground coffee, and powdered sugar. Mix well.
Once all mixed add whipped cream and gently fold into cheese mixture. Set aside. Take pound cake off of grill. Let rest for 1 -2 minutes to cool. In a small bowl, mix 2 tablespoons of brewed coffee and granulated sugar.
To assemble, place one slice of pound cake on each plate. Drizzle some cold brewed coffee over one side of each sliced pound cake. Spread mascarpone mixture over each slice, top with another slice of cake, drizzle with more brewed coffee over second slice of cake. Add a dollop of mascarpone cheese mixture to top. Grate chocolate over entire layered cake. Serve.
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