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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

Ingredients

  • 2 boneless skinless chicken breasts

  • Kosher salt and freshly ground black pepper

  • 3 slices of bacon

  • Extra virgin olive oil

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Transcript

- Hey guys, Megan Mitchell here and this week I'm heading to Seattle, Washington. I'm excited to explore the city and make a delicious meal. Seattle is home to one of the longest operating public markets in the country. From local produce to specialty foods from around the world, this is a necessary stop for any visitor. While I'm here, I'm gonna get some chicken from a local butcher. Seattle is famous for its rain, and also for its coffee, with over 1200 shops, I think it's time for a quick pick me up. Lake Union is a freshwater lake located entirely within Seattle's city limits. Today, I'm going to be making my meal on a houseboat. Today I'm making a grilled chicken paillard with a bacon and arugula salad mounded on top and to start things off, I'm going to make the vinaigrette for my salad. I need three tablespoons of red wine vinegar, next I need a teaspoon of honey, I love the way it drips down, it looks so pretty. Perfect, a half a teaspoon of Dijon mustard, and I need the zest of one lemon. I love adding citrus to my vinaigrettes, I think it just brightens the whole dish up. Juice from just half of this lemon, this is one of my favorite vinaigrettes, very simple, clean, fresh, I put it on almost every salad I make. I'm gonna show you a little trick to keep your bowl from moving around the table when you want to whisk, you take a cloth, and you make a little nest for it and then you set your bowl inside of it. So when I whisk, it won't move all over the place. I need half a cup of extra virgin olive oil and I'm gonna slowly add it into my bowl while I'm whisking, I don't want to add it all at once, cos I want this to emulsify together. That looks about right, I'm gonna add a little salt and pepper, I'm gonna pour it into my dressing bowl. My vinaigrette's done, I'm gonna go get my ingredients for my chicken and my grill is preheated, I'm gonna start by putting my bacon on. You want your bacon to cook one to two minutes per side, you want to keep an eye on it because that fat is rendering off and it's on a very high heat, you don't want it to burn. Nothing makes me more happy than seeing grill marks on my food. I'm gonna set this aside and start on my chicken, I'm gonna show you a great way to pound out this chicken, I use a resealable bag, that way it doesn't go all over the place, and I'm gonna use the flat side of a meat mallet and just gently pound out my chicken breast. You want to make sure your chicken's about a half an inch thick so it cooks evenly. Onto our second piece, I'm gonna do the exact same thing, kinda take out your aggressions, cooking is very therapeutic. Perfect. And now I'm just going to drizzle these with a little olive oil, I don't want these to stick on the grill and season them with salt and pepper. I'm gonna let it go about three to four minutes per side and flipping halfway through. While my chicken cooks, I'm gonna prep my figs, which I'm also grilling, I'm just gonna cut them in half, they're so beautiful inside and I just need four for this recipe. My chicken is ready to flip and now I'm going to add my figs cut side down directly to the grill. You want the figs to cook about one to two minutes, you want them to get nice and sweet and sticky and caramelized. I can smell the figs, they're faintly sweet and smokey. This looks great, I'm gonna move on to my bacon, nice and crunchy from the grill. It's like homemade bacon bits, but actually bacon. Alright, let's plate it up. Start mounding up this arugula, this vinaigrette's nice and tangy with the sweet figs and the smokey bacon, this looks delicious. I'm just gonna break off some of this goat cheese and then crumble, just gently with my hands, it's a very soft cheese. A little drizzle of the vinaigrette over the chicken. To make this even more decadent, I'm gonna top it, finish it with this flakey sea salt. Beautiful. This is delicious, and I'm ready to make some dessert and since we're in Seattle, I have to use coffee so I'm going to use it to make a grilled tiramisu. I'm gonna start by cutting pretty thick slices of this pound cake and I like using pound cake when I'm grilling, because it holds its shape on the grill, doesn't fall apart like some other cakes can, it really imparts a nice, smokey flavor. This looks ready, it's nice and toasted, beautiful. Now, onto my mascarpone filling, about a half a cup of this mascarpone, half a teaspoon of ground coffee, two tablespoons of powdered sugar and two tablespoons of brewed coffee. I want to fully incorporate the mascarpone with the ground coffee, the fresh coffee, the sugar and this is what I'm looking for, it's fully dispersed and you get a little crunch from the coffee crystal and now I'm going to fold in a half a cup of my whipped cream that I whipped earlier and you don't want it to deflate so you just want to gently fold it together. And now I'm going to add one tablespoon of granulated sugar to my coffee, just to sweeten it up a little bit and this is the mixture I'm actually going to drizzle on the pound cake itself. Alright, time to assemble. One slice of the grilled pound cake, drizzle some of my sweetened coffee, next a little of the mascarpone whipped cream. I kinda like it when it drips down the side a little bit. This next piece on top, a little more of the sweetened coffee, smells so good, a little more of the mascarpone, and, to finish off, some shaved dark chocolate and that's it, an Italian classic that took what? Five minutes to make? I have to give it a try. This is delicious. The pound cake's slightly smokey and it uses local Seattle coffee.

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