Another giveaway?! Really?!?!
The chef’s secret is out – panko is in! A longtime secret of Japanese cuisine, panko is now a pantry staple for creating perfect crispiness in any dish. This October, Lemon Pepper will join the ranks of Progresso’s line of panko bread crumbs, which includes Original and Italian flavors.
Whether frying, baking or broiling, this culinary superstar adds a flavorful crunch to create simple, savory recipes. Made from the soft, tender centers of the bread, Progresso Lemon Pepper Panko combines the perfect crunch with effortless flavor to give any dish that extra punch. The large, flaky crumb has a coarser texture than traditional bread crumbs, delivering a lighter, crunchier coating or topping. I have been using panko in place of breadcrumbs in my recipes, and you can most definitely tell the difference, taste and appearance wise!
A chef known for creating delicious dishes with fresh, premium ingredients, Chef Michael Chiarello uses panko as his go-to bread crumb for a crunch that won’t quit. An Emmy-award winning TV chef and cookbook author, Chef Chiarello is the tastemaker behind Bottega Napa Valley Restaurant, NapaStyle and Chiarello Family Vineyards, and appears on The Cooking Channel and Top Chef Masters only on Bravo.
Chef Chiarello is helping cooks everywhere use Progresso’s panko to make flavorful, flawless recipes including Crispy Seafood Salad, Mama Chiarello's Stuffed Eggplant and Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter. His cookbook Bottega features some drool-worthy recipes that I cannot WAIT to make, such as Potato Gnocchi Ravioli with Egg Yolk and Sage Brown Butter and Roasted Branch of Brussels Sprouts with Fennel Spice. YUM! Don't those sound delicious?!
Visit the Progresso website for additional recipes, tips for cooking with panko, video and a coupon for $1 off any panko flavor.
Chef Chiarello is helping cooks everywhere use Progresso’s panko to make flavorful, flawless recipes including Crispy Seafood Salad, Mama Chiarello's Stuffed Eggplant and Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter. His cookbook Bottega features some drool-worthy recipes that I cannot WAIT to make, such as Potato Gnocchi Ravioli with Egg Yolk and Sage Brown Butter and Roasted Branch of Brussels Sprouts with Fennel Spice. YUM! Don't those sound delicious?!
Visit the Progresso website for additional recipes, tips for cooking with panko, video and a coupon for $1 off any panko flavor.
Be sure to check out the Progresso's Wine & Dine with Chef Michael Chiarello Sweepstakes. Now through December 31st, participants can enter for the chance to win a trip for two to Napa Valley to attend the Spring Bud Break Party, an annual dinner and wine tasting event taking place on May 7, 2011. In addition to two tickets to the party, the grand prize also includes roundtrip airfare and hotel accommodations. Visit www.progressobroth.com for the sweepstakes rules and entry form.
The book is not only beautiful, but FULL of delicious gourmet recipes. The Lemon Pepper Panko is delicious, and a welcome addition to Progresso's line of panko! Who doesn't love nice crunchy food?!
The kind people at General Mills and MyBlogSpark provided me with a prize pack containing a package of lemon pepper panko, and an autographed copy of Chef Chiarello's cookbook Bottega to facilitate my review.
Not only that, but they are also providing another prize pack to one of my lucky readers!
How To Enter:
(mandatory entry, +1) - Become a public follower of my blog (if you're already a follower, just state that in a comment as well)
(2 entries) - Tell me what kind of dish you would create with lemon pepper panko?
(2 entries) - Post my button on your blog, then come back and leave the link where it is posted!
That's 5 chances per person to win this amazing prize pack!
Contest will end on Sunday, November 21st, at 9 PM CST, and is open only to US residents!
Good luck!
DISCLOSURE: The information and giveaway were given to me from General Mills through MyBlogSpark. I was provided with a gift pack for my participation.
