Living the Gourmet is happy to present The Lemonade Cookbook by Alan Jackson and JoAnn Cianciulli.
The Lemonade Cookbook is comprised of Southern California Comfort Food from L.A.'s Favorite Modern Cafeteria.
Born into a Hollywood family, Chef Alan Jackson, who's grandfather is actor Alan Ladd and father is legendary talk radio host Michael Jackson, takes the food world by storm. After years of working in L.A.'s fine dining scene, Alan Jackson left it all behind to create a chef-driven, relaxed approach to healthy dining when he realized that options for a quick bite or take-out were limited, and not particularly healthy. Thus, came the first-casual eatery Lemonade in 2007. Since then, Alan Jackson has opened 10 other locations, with two more on the way.
Now in The Lemonade Cookbook: Southern California Comfort Food from L.A.'s Favorite Modern Cafeteria, Chef Alan Jackson and coauthor JoAnn Cianciulli take the bold flavors, imaginative dishes, and Southern California lifestyle and captures them in a fresh, beautifully, designed, full-color cookbook.
Lemonade offers fresh marketplace salads, unique sandwiches, and slow-simmer stews that taste as though every culture is stirred a bit into the pot with 120 mouth-watering recipes including Red Miso Short Rib Braise, Buttermilk Baked Chicken, Citrus Poached Salmon, Jamaican Jerk Chicken, Lemon Poppy Seed Bundt Cake and many more delicious and regional cuisines.
This cookbook speaks to all cooks who seek to make sophisticated, highly urban comfort food with ease and is the perfect fit for today's on-the-go lifestyles and perceptive palates.
**I was given this product for review. I was not financially compensated for this post. All opinions expressed are my own.
Inspired by the Lemonade Cookbook
Ingredients:
3 lbs. boneless chicken breast - sliced to desired thickness
For the Marinade:
1 cup milk - plus 1 tablespoon white vinegar
3 cloves garlic - grated
Juice and zest of 1 lemon
½ tsp. salt
½ tsp. black pepper
½ tsp. turmeric
1 tablespoon olive oil
Combine all of the above ingredients in a large bowl with the chicken.
Let the chicken marinade for at least one hour or overnight in the refrigerator.
Heat a large cast iron frying pan with a tablespoon of olive oil. Carefully, add a few pieces of chicken. Do not overcrowd the pan. Turn chicken when golden on one side and complete the cooking on the other side. This should take 3-4 minutes on each side, depending on how thin the chicken is sliced. The chicken is done when the juices run clear.
For the Tzatziki Sauce:
Ingredients:
1 cup sour cream
Juice of 1 lemon
2 garlic cloves - grated
1 small cucumber - skinned and grated
¼ tsp. salt
¼ tsp. black pepper
Let the shredded, salted cucumber sit in a strainer, over a bowl, for about 30 minutes; to release excess water. After the cucumber is drained, squeeze it in a dish towel to remove the rest of the liquid.
Place the cucumber in a small bowl, along with the rest of the ingredients and whisk.
It is best to refrigerate the Tzatsiki for at least one hour before serving.
Serve the sauce on the side with the chicken.
Enjoy with Love,
Rose Clearfield says
Both the cookbook and the recipe sound fabulous!