Goodmorning and I'm so happy to find this site with so many modivating people on the SBD! I decided to take the plunge and give it a shot after hearing about it from several friends, and my Uncle has had GREAT success on it, losing 45 pounds so far! I'm enjoying phase 1, as i have not cooked a lot in the last YEAR! My boyfriend cooks, and TOO WELL, so I was so happy my first attempt (spicy spanish rubbed chicken with mustard-onion sauce) was a success! I look forward to reading your posts and going succeeding TOGETHER!
Yayyy it was so fun to read all these replies! The recipe is in the Southbeach Cookbook *(which I highly recommend!)* It was fabulious, but I "kicked it up a knotch (sorry Emeril) by adding "ground red pepper) instead of paprika.. (giggle) ... It reads as follows: (note I also used a mini indoor grill (like a George forman and it gave GREAT results!)
For the sauce:
1/2 cup white wine vinegar
3 tablespoons Dijon mustard
1 cup extra virgin olive oil
Salt and freshly ground black pepper
1/2 cup thinly sliced scallions
3 tablespoons finely chopped flat parsley
For the Spanish spice rub:
1 tablespoon cumin seeds
1 tablespoon mustard seeds
2 teaspoons fennel seeds
3 tablespoons Spanish or regular paprika
2 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
For the chicken:
8 boneless chicken breasts with skin
Extra virgin olive oil
Salt
Chopped fresh parsley, for garnish.
1. To make the sauce: In a large bowl, whisk together vinegar and mustard. Slowly whisk in 1 cup olive oil until well blended. Season with salt and pepper to taste. Add scallions and chopped parsley. Mix well, and set aside.
2. To make the spice rub: Using a spice grinder or mortar and pestle, grind cumin seeds, mustard seeds and fennel seeds, and combine. Add paprika, salt and pepper, and stir until well blended. Set aside.
3. To make the chicken: Heat a grill to medium. Brush chicken breasts with olive oil, and season both sides with salt to taste. Rub skin side of each breast with spice rub, and place on grill rub-side down. Grill until slightly charred and a crust has formed, 5 to 6 minutes. Turn breasts over, cover grill, and continue cooking until just cooked through, 6 to 7 minutes.
4. To serve, spoon some sauce on a platter, and arrange chicken breasts on top. Garnish with chopped parsley, and serve remaining sauce on side.
That does sound good! I am surprised that it uses chicken with the skin on. I thought we were supposed to remove it? Could you cut and paste it to a new thread in the recipe section, either Entrees - Phase 1 or Entrees - Phase 2 based on what the cookbook says. I love the cookbook but not everyone here has it.