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Aspen Times Weekly: Chicken Parm You Taste So Good …

chicken parmigiana
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WHERE TO WATCH SUPER BOWL 50 (and what to eat/drink while there)

39 Degrees Lounge at Sky Hotel: No RSVP. Five-plus TVs. Regular menu—try the Asian Cheesy Fries, crispy chile-garlic chicken wings, soft pretzels with fondue and throwback cocktails before the Sky closes for good at season’s end. 970-925-6760, theskyhotel.com

Base Camp Bar & Grill, Snowmass Village: Happy hour beer + shot specials; regular menu. 970-923-6000, basecampsnowmass.com

bb’s: RSVP tables in 35-seat lounge with big-screen TV ($1,000 buyout; $1,000 minimum tab). $5 draft beer, well drinks, wine; special Colorado buffalo chili and chicken wings; discounted menu items ($16 BBs burger; $13 flatbread). 970-429-8284, bbskitchen.com

Belly Up Aspen: No cover; RSVP seats ($50/person at railing; $250/table (6 people). Hi-def 16-foot screen; 3 HD TVs behind two bars; $10 burger + beer special. 970-544-9800, bellyupaspen.com

Bootsy Bellows Aspen: RSVP seats, plus standing room. $50 unlimited buffet, 3:30 p.m. to 3rd quarter end; 10-person booths, $1,000 minimum; 20-person private Baller Room, $10,000 unlimited food and bubbles with two servers. Includes cover all night; DJ before and after game. Whole-wall screen and additional TVs. Super Bowl Squares, $500 or $100. Margarita, beer, champagne, bottle specials. 970-925-3700, bootsybellows.com/aspen

Brunelleschi’s: No RSVP in bar. Happy hour all night: $6 shot + beer; $5 house wine; $10 two-topping pizza; free shot when Broncos score! 970.544-4644, zgpizza.com

Chair 9 at The Little Nell: Booths sold out. RSVP six-seat tables, $500 minimum. Bar seating open or RSVP for $100 minimum. Open seating/standing room. Three 60-inch TVs. Bar menu; specials TBA. 970-920-4600, thelittlenell.com

J-Bar at Hotel Jerome: No RSVP; 65 seats. Eight TVs. NFL Specials: $5 New Belgium beer; $8 shots; $10 mixed drinks. 970-429-7674, hoteljerome.com, aubergeresorts.com

Jimmy’s Bodega: RSVP tables; bar seating open. Two TVs. Super Bowl Squares. Food/beverage specials and new bar menu featuring tenderloin bruschetta with spicy aioli and habanero fried chicken. 970-710-2182, jimmysbodega.com

Justice Snow’s: RSVP tables; bar seating open. One TV. Regular menu. 970-429-8192, justicesnows.com

HOPS Culture: RSVP seats (including bar) until 4:30 p.m. No cover, $45 minimum. 12 TVs. $14 Sunday special chicken and waffles. 970-925-4677, hopsculture.com

Nello Alpine: RSVP suggested; 100 seats; bar seating open. Giant projector screen. $40 Italian buffet (pizza, pasta, sliders, steak). Après-ski drinks: $11-13 wine, $8 prosecco, rosé, margaritas; specials on beer and Kentucky/Moscow mules. 970-429-4221, nelloalpine.com

New Belgium Ranger Station, Snowmass Village: No RSVP. Food specials TBA. 970.236-6277, rangerstation.org

Ryno’s Pies & Pints: No RSVP, 110 seats. Seven TVs. Regular menu. 970-922-7966, rynosaspen.com

Shadow Mountain Lodge at The St. Regis: Multiple TVs added, regular menu + special snacks and shots.

970-920-3300, stregisaspen.com

The Meatball Shack: No RSVP, three TVs, specials TBA. 970-925-1349, themeatballshack.com

The Red Onion: RSVP only, $50 minimum tab. Happy hour all night: $1-off beer, $2-off pitchers, $1-off house wine and well drinks. 970-925-9955, redonionaspen.com

The Square Grouper: Bought out!

Turks, Snowmass Village: No RSVP. 80-inch screen projector + other TVs. Happy hour 3-7 p.m: $3 pint-of-the-day, $5 well drinks; $3 Jager and $2 Fireball shots. 970-948-7108, turkssnowmass.com

Zane’s Tavern Aspen: No RSVP. Happy hour 4-6 p.m.: $2.75 Bud and Bud Light draft. 970-544-9263, zanestavern.com

Zane’s Tavern Snowmass Village: No RSVP. Happy hour 3-5 p.m.: $1-off draft beer, $0.50 wings. 970-923-3515, zanestavern.com

— Compiled by Amanda Rae

Chicken Parm you taste so good…

One of this year’s most played commercials has been for Nationwide Insurance. It stars Broncos quarterback Peyton Manning humming the Nationwide theme and using his own lyrics with “Chicken Parm you taste so good…”

So what could be better than Chicken Parmesan for your Super Bowl party? Here is a recipe from Melissa Clark of the New York Times.



Serve it up straight. Or, if you prefer it Manning’s way, layer it onto to a buttered and toasted baguette or focaccia.

Chicken Parmesan



(Six servings)

2 pounds boneless, skinless chicken cutlets (or use chicken thighs for even more flavor)

½ cup all-purpose flour

3 large eggs

2 to 3 cups panko bread crumbs, as needed

Kosher salt, as needed

Black pepper, as needed

Olive oil, for frying

5 cups Simple Tomato Sauce (see recipe below; or use your go-to sauce)

1 cup finely grated Parmesan, preferably Parmigiano-Reggiano

½ pound fresh mozzarella, torn into bite-sized pieces

Preparation

1. Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/4-inch-thick slices.

2. Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.

3. Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.

4. Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.

5. Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

Simple Tomato Sauce

(About 5 cups)

¼ cup extra-virgin olive oil

4 garlic cloves, thinly sliced

¼ teaspoon red chile flakes (optional)

2 (28-ounce) cans whole or diced plum tomatoes

2 sprigs basil or 1 bay leaf

½ teaspoon kosher salt,

or to taste

¼ teaspoon black pepper

Preparation

1. In a large, straight-sided skillet over medium heat, warm the oil. Add garlic and cook until just lightly golden. Add chile flakes if desired and cook

30 seconds.

2. Stir in tomatoes and juices, basil or bay leaf, and salt

and pepper.

3. Bring sauce to a simmer and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes. Adjust heat as needed to keep at a steady simmer. If using whole plum tomatoes, mash them up with the back of a wooden spoon or a potato masher to help them break down. Remove sauce from heat and discard basil or bay leaf.


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