Restaurant Dropout x Dan Pelosi
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Restaurant Dropout x Dan Pelosifeaturing Melted Leek & Lemon Roast Chicken from 'Let's Party', Rosemary Turkey Melts, & more
It should be incredibly apparent by now that I love a menu. So, when I found out that Dan Pelosi, a.k.a. GrossyPelosi, created an entire book comprised of menus, it satisfied the deep craving I had (pun intended) for a cookbook exactly like this. Dan’s second book, Let’s Party: Recipes and Menus for Celebrating Every Day, shares more than 100 of his recipes, organized into sixteen distinct menus, designed to take the guesswork out of what to serve with what—think flavor pairings that work together, appetizers and main dishes that flow together in the varying seasons of life, etc. You’ll find menus for game days, days when you’re sitting by the pool, or even holiday parties in the thick of December—he has it all mapped out for you. Lucky for you, the book was published on September 2, so it’s ready for you to order and cook from right now (!!!).
That said, this menu features his very own Melted Leek & Lemon Roast Chicken, which we’ll serve with Buttermilk Mashed Potatoes. Let’s dive right into it:
 Melted Leek & Lemon Roast Chicken, Garlic Butter Squash Skillet, Caramelized Leek & Lemon Pasta Access to hundreds of individual recipes (sauces, marinades, breads, grains, meats, etc.) and 75+ weekly dinner menus can be found below:
Optional Spinach (or an Alternative Vegetable)To add more greens to the menu this week, I recommend grabbing a 5-oz bag of washed spinach at the grocery store when doing your grocery shopping. It’ll be optional in both the butternut squash skillet and caramelized leek & lemon pasta. If your household isn’t enthusiastic about spinach, feel free to substitute it with your preferred quick-cooking green vegetable/leafy green (think kale, chard, watercress, etc). Rollover Ingredients: White CheddarLast week, we used a scarce amount of aged white cheddar, and I mentioned that we’d use the leftover cheddar this week. You’ll need enough (about 1/2 to 3/4 cup) to make turkey melts, so if you only have a less than that amount left (perhaps you used it for lunches last week), that’s fine—just grab another block at the store this week. Winter Squash OptionsDepending on seasonal availability, feel free to substitute delicata or acorn squash for butternut squash this week. It’ll vary based on your location, but butternut squash should be available at most stores by now (hence why the recipe is written with butternut squash). However, the skillet was inspired by a dish I absolutely adore at Shadyside Lounge in Lake Tahoe (the Chipotle Bourbon Butter Squash), which is generally made with skin-on delicata squash—it’s exceptional. I highly recommend trying it if you ever find yourself on the West Shore of Lake Tahoe. Grocery List
Printable Menu
Mini Menu
Creamy Lemon Parmesan Dressing vs. Caesar DressingThe dressing used this week for our “Caesar” frites is certainly not Caesar dressing—it’s much more lemon parmesan (hence the name). That said, if you’re adamant on your Caesar Frites tasting exactly like the Caesar you’ve imagined in your head, I highly recommend making Casey’s Caesar Dressing, as it’s a great non-anchovy, non-egg yolk Caesar dressing that keeps well in the refrigerator (if you need hummus, don’t bother making it—just grab a small container at the store). Baby Gem LettuceSpeaking of salad, we’re preparing more baby gem lettuce this week than what’s needed for the Caesar Frites, as I wanted to give you the option to use it for lunch or as a side salad throughout the week. You’ll also have a generous amount of creamy lemon parmesan dressing leftover, so again, you should have plenty of ingredients to eat your greens for lunch and dinner. You’ll also have about half a loaf of rosemary sandwich bread, too. If you’re not having it for breakfast with eggs and butter, you can dice it into croutons and toast until golden brown—perfect for a lunch salad this week, too.
Prep List
Prep Demo Rosemary Sandwich LoafIf there’s one recipe I’m incredibly excited for you to try this month, it’s this rosemary sandwich bread. If you’re a local to Sacramento, CA, you might be familiar with Orphan Breakfast House—the inspiration for this bread. It’s soft, fluffy, and typically fried on the griddle until golden brown and served with softened butter. It’s divine… So I had to make something exactly like it. This bread took some time to develop, and I found that to achieve the desired fluffiness/melt-in-your-mouth texture, it requires a tangzhong. Tangzhong (i.e., Roux)What is a tangzhong? It’s basically a roux made up of some combination of flour and liquid—either water, milk, or, in our case, buttermilk. A tangzhong is an Asian technique that essentially gelatinizes the starches in flour, increasing water retention, extending freshness, and preventing dryness—all of which contribute to a high-shelf-life, fresh, and soft bread. It sounds intimidating, I know; however, it’s a 2 to 3-minute step that changes the integrity of your bread…and it’s very easy. So please don’t skip it. You’ll essentially add flour, water, and buttermilk to a pan, whisk, heat over low, and cook until it forms into a thick, white paste (pictured below)—it’ll resemble mashed potatoes. Turn off the heat and allow it to cool slightly, while you start the typical bread-making process. It’s that easy.
Preparing the Roast Chicken on Prep DayDan’s recipe will be our first of the week, so I recommend starting it either at the beginning of prep or at the end, which is why you’ll find the recipe amongst the other elemental recipes on the consolidated document. It requires at least 4 hours to brine and then another hour to cook, so if you’re planning to make it on another day, at the very least, ensure you allot an adequate amount of time. And since you’ll have leftover chicken (if cooking for 2-4 people), make sure to save a breast—we’ll be using it (cold) in the Caesar frites. Additional Prep Notes
Protein SubstitutionsFor the Melted Leek & Lemon Roast Chicken… For the Caesar Frites… For the Garlic Butter Squash Skillet… For the Rosemary Turkey Melts… For the Caramelized Leek & Lemon Pasta… Additional SubstitutionsLeek 🔄 Shallot, Yellow Onion Butternut Squash 🔄 Honeynut Squash, Acorn Squash, Delicata Squash Farro 🔄 Barley, Brown Rice, Israeli Couscous Sharp Cheddar 🔄 Havarti, Fontina, Provolone Lemon Parmesan Dressing 🔄 Casey’s Caesar Dressing Buttermilk 🔄 Whole Milk, Cashew Milk Baby Gem Lettuce 🔄 Romaine Lettuce
ElementsBreadsRosemary Sandwich Bread
Sauces & DressingsCreamy Lemon Parmesan Dressing
Roasted Garlic Butter
ToppingsShoestring Potatoes
DishesMelted Leek & Lemon Roast Chicken
Buttermilk Mashed Potatoes
Caesar Frites
Garlic Butter Squash Skillet
Rosemary Turkey Melts
Caramelized Leek & Lemon Pasta
Consolidated Lists
Consolidated Recipes
All Documents (Consolidated Lists & Recipes)
Flashback Friday was postponed to next week because we love Dan. That said, next Friday will be a Flashback Friday with a fun surprise—we’ll see you then. 💖 As always, thank you so much for being here. Ciao for now, and happy cooking! Xo, You're currently a free subscriber to Restaurant Dropout. For the full experience, upgrade your subscription.
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