Emeril: Chicken, Bruschetta, Grilled Peaches

June 25, 2004 -- Emeril Lagasse turned out some great new summer recipes on Good Morning America. Try them out at your next summer party.

Grilled Chicken Paillard with Tomato-Cucumber Relish and Bruschetta

• Four 6-ounce boneless, skinless chicken breast halves

• 1 large Creole or other vine-ripened tomato, cored and cut into 1/2-inch dice

• 1 small cucumber, peeled, seeded, and cut into 1/2-inch dice

• 3 tablespoons finely sliced green onions, green tops only

• 3 tablespoons plus 2 teaspoons extra virgin olive oil

• Salt (to taste)

• Freshly ground black pepper

• 2 teaspoons fresh lemon juice

• Emeril's Original Essence, or Creole Seasoning (recipe below)

• 1 bunch fresh arugula, tough stems removed, washed and spun dry

• Bruschetta, recipe below

Emeril's Essence:

• 5 tablespoons sweet paprika

• 1/4 cup salt

• 1/4 cup garlic powder

• 2 tablespoons freshly ground black pepper

• 2 tablespoons onion powder

• 2 tablespoons cayenne

• 2 tablespoons dried oregano

• 2 tablespoons dried thyme

Preheat the grill to high (500 F). Clean the grill while it is heating with a metal wire grill brush and season with a tightly rolled kitchen cloth coated in vegetable or olive oil.

Place each chicken breast half between two sheets of plastic wrap. With the flat side of a meat mallet or the side of a cleaver, working from the outer edges in, gently pound to a thickness of 1/4-inch. Refrigerate, still between the plastic wrap, for 5 minutes.

Combine the tomatoes, cucumbers, green onions, 2 tablespoons of the extra virgin olive oil, and a pinch each of salt and pepper and toss to combine. Set aside.

In a small bowl, combine the 5 teaspoons remaining oil with the lemon juice, 1/4 teaspoon salt, and pinch freshly ground black pepper and stir to blend.

Remove one piece of the plastic wrap from each chicken breast. Rub about 3/4 teaspoon of the olive oil mixture on the exposed side and season lightly with Essence.

Carefully place the chicken, seasoned side down, on the hot grill and quickly peel away the remaining piece of plastic wrap. With a spoon, dab the remaining olive oil mixture onto the exposed chicken and rub evenly over the meat. Cook for 1 1/2 minutes, turn, and cook until the chicken is firm to the touch, about 2 minutes.

To serve, place 1 chicken breast in the center of each of 4 large plates and divide the relish among the plates, spooning it partially onto and to the side of the chicken breasts. Arrange the arugula on the sides of the plates with 2 slices of bruschetta. Serve immediately. Makes 4 servings

Bruschetta

• Eight 1/2-inch thick diagonal slices Italian bread

• 2 1/2 tablespoons olive oil

• 1 large whole clove garlic, peeled and crushed

Preheat the grill to medium-high.

Using a pastry brush, lightly brush both sides of the bread with oil.

Place the bread slices on the grill and cook until marked and lightly toasted, about 1 minute per side. Remove from the grill and rub one side of the bread with the crushed garlic.

Serve immediately or at room temperature. Yield: Makes 8 slices

Grilled Peaches and Ginger Syrup with Pound Cake

• 1 cup water

• 1 cup sugar

• 1/4 cup coarsely grated gingerroot

• 2 Tbsp. lemon juice

• 4 firm, ripe peaches (about 1 pound), halved and pitted, cut in half lengthwise

• 4 slices pound cake, recipe below

• Vanilla ice cream, optional accompaniment

• 4 sprigs fresh mint

• Bittersweet cocoa powder, garnish

In a medium saucepan, combine the water, sugar, and ginger, and lemon juice and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes. Remove from the heat and strain into a large bowl. Discard the ginger.

Preheat a grill to medium-high.

Place the peaches, cut sides down, on the grill and cook until marked and tender, 2 to 3 minutes. Add to the bowl with the ginger syrup and toss to coat evenly. Let sit for at least 15 minutes, tossing occasionally.

To serve, arrange 1 slice of pound cake in each of 4 shallow dessert bowls. Spoon the peaches and syrup over the cake and top, if desired, with a scoop of vanilla ice cream. Garnish each plate with a sprig of mint, sprinkle with powdered cocoa, and serve.

Pound CakeMakes 1 cake

• 2 sticks plus 1 teaspoon unsalted butter, softened

• 2 cups plus 2 teaspoons all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 cup sugar

• 4 large eggs

• 1 teaspoon pure vanilla extract

Preheat the oven to 325° F. Grease a 9-x 4-x 3-inch baking pan with 1 teaspoon of butter, then lightly flour with 2 teaspoons of the flour.

Sift the remaining 2 cups of flour, baking powder, and salt into a bowl, and set aside.

Combine the butter and sugar in the bowl of a mixer and cream on high speed. Add the dry ingredients to the bowl, alternating with the eggs, beating on low speed, and scraping the sides of the bowl. Add the vanilla and beat until just incorporated.

Pour the batter into the prepared pan. Bake until the cake has risen, is golden brown on top, and a tester inserted into the center comes out clean, 1 hour and 10 minutes to 1 hour and 20 minutes.

Remove the cake from the oven and let it rest in the pan for 10 minutes, then turn out onto a cooling rack to cool for at least 1 hour before serving. Makes 4 servings Recipes courtesy of Emeril Lagasse, © copyright 2004