Pigs to Fly at Rococo Tonight?
Chef Bruce Rinehart might’ve staged the bout of the century without meaning to. Tonight at Rococo Restaurant and Fine Wine, 2824 N. Pennsylvania, 10-percent of receipts go to Prairie Dance Theatre. Meanwhile, a meet-and-greet is planned for the Oklahoma City Victory Dolls roller-derby team.
Chef Bruce Rinehart features an eclectic menu that includes classic Italian fare, Asian influences, steaks, seafood and the best crabcakes you can find, though I’m waiting for chef John Bennett to put his crabcakes where my palate is. Stop in tonight as tomorrow may never come if the Prairie Dancers and Victory Dolls get too rowdy.
Speaking of charitable acts and Rococo, Rinehart is supporting efforts by “The Biggest Loser” to help food banks around the country. The “Pound For Pound” promotion pitting state against state and city against city in an effort to form a leaner union continues through the end of June. Individuals and teams can pledge to lose weight on the Pound for Pound Challenge. For every pound pledged up to 50, General Mills will donate 14 cents to Feeding America, which filters down to local food banks. As of Jan. 25, Oklahoma was in 24th place. California and Texas were first and second. Oklahoma City was 38th in the city-by-city competition, which St. Paul, Minn., leads. Pledges will be accepted through June 30.
Chef Rinehart says, “You can enjoy all the world has to offer if you watch your portions, and stay out of the processed foods – starving doesn’t work.”
He shared this recipe, which he developed for the American Heart Association.
Chicken Mediterranean
Serves 4
- 4 lightly pounded chicken breasts
- 1 teaspoon chopped garlic
- ½ cup of sun-dried tomatoes
- ¼ cup of Calamata olives
- ¼ cup of sliced red onions
- 2 ounces sherry wine
- 1-2 ounces aged balsamic vinegar
- Kosher salt and ground black pepper to taste
- 6 ounces of low-sodium chicken stock
- Crumbled feta cheese (optional)
Directions
- Lightly flour chicken breast and place in a sauté pan with a little hot oil.
- Lightly brown on each side, then in center of pan add garlic.
- Lightly brown garlic and then add onions.
- Sauté for 2 minutes and then deglaze the pan with sherry.
- Add olives and sun dried tomatoes then toss a couple of times.
- Add vinegar.
- Add chicken stock.
- Reduce heat and simmer till the sauce clings to a spoon.
Serve with nice light rice; the cheese gives it a great finish.
Source: Bruce Rinehart
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