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Risotto Ingredients 3 ounces goat cheese 4 whole chicken breasts, boned 2 tablespoons olive oil freshly ground pepper 1/2 cup port 1/2 cup reduced chicken stock 2 tablespoons (1 ounce) unsalted butter 1/2 cup peanut oil 1/2 pound (1 medium) onion, minced fine 1 large garlic clove, minced 2 cups arborio rice 1 cup dry white wine 2 cups mushroom stock, heated 5 cups chicken stock, heated 3 tablespoons olive oil 1/2 pound wild mushrooms, stems reserved for stock salt 1/4 cup (1 medium) tomato, chopped, peeled and seeded 4 tablespoons (2 ounces) unsalted butter, chilled and cut into small pieces 2 ounces (1/2 cup) grated Parmesan cheese large pinch chopped Italian parsley Directions 1. Preheat the oven to 350 degrees F. 2. In a small bowl, crumble the goat cheese and combine with 1 teaspoon chopped black truffle. 3. Gently slip your fingers under the skin of each chicken breast, lifting it slightly. Divide the cheese mixture and stuff some under the skin, patting down to distribute it evenly. 4. Rub each breast with a little olive oil and season with salt and pepper to taste. 5. Put chicken breasts skin side down on a grill or sear in a sauté pan until golden brown. Turn breasts to meat side and sear for 5 minutes more. Finish cooking in 350-degree oven for about 10 to 15 minutes until chicken breasts are done. Do not overcook. 6. Remove the chicken from the pan and keep warm. Pour out any fat that may remain and deglaze the pan with port. Add the stock and reduce just until the sauce thickens. Whisk in the butter and season with salt and pepper to taste. To make the risotto 7. In a medium-size heavy saucepan, heat the peanut oil. Over medium-high heat, sauté the onion and garlic just to soften, stirring all the while, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion. 8. Deglaze with the white wine and cook until the liquid is absorbed, stirring often. Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and cook, stirring often, until the liquid is absorbed. 9. Meanwhile, in a medium skillet, heat the olive oil. If the mushrooms are large, cut them into bite-size pieces and sauté over medium-high heat just to soften, 3 to 4 minutes. 10. Pour 3 cups of stock into the rice, turn the flame to high, and stir in a large pinch of salt and the tomatoes. Stir until almost al dente. Stir in the mushrooms and the remaining 1 cup of stock, as necessary. Remember that the risotto should be creamy, not runny. Remove from the flame and vigorously beat in the chilled butter and 1/4 cup of the Parmesan cheese until completely dissolved. Stir in the parsley, and season with salt and pepper to taste. Presentation Place one spoonful of mushroom risotto on heated plate, top with grilled chicken breast and spoon a little of the sauce over the top. Garnish with baby vegetables. Patty pans, Baby carrots and Haricot Verts can be used. Serve immediately. Serves 4. Yucatan-Style Chicken Skewers with Grilled Peach Salsa! 1 cup Yucatan Marinade (see below) 9 skinless and boneless chicken breast 1 medium jicama, julienne 36 6 inch wooden skewers, soaked in water for about 2 hours 2 cups Grilled Peach salsa (see below) 1) Rub the marinade into the chicken thighs. Cover the chicken and refrigerate for 4 to 6 hours or overnight. 2) Prepare a charcoal or wood fire and let it burn to embers or preheat the boiler. 2) Thread each piece of chicken onto 2 skewers so that the meat stays flat on the grill. Grill for about 4 minutes on each side, or until done to taste. For each serving, arrange 3 Boneless chicken breast on a plate with the jicama and the salsa *Makes 6 servings Yucatan Marinade 1/4 cup fresh orange juice 1/4 cup fresh lime juice 2 tablespoons fresh lemon juice 1/4 cup ancho chile powder 2 tablespoons pasilla chile powder 1/4 cup paprika 1 teaspoon cayenne 1 teaspoon freshly ground black pepper 1 teaspoon salt 1/4 cup olive oil In a food processor, combine all the ingredients except the olive oil and process for 30 seconds. With the motor running, slowly add the olive oil and process until emulsified. May be prepared 1 day ahead, covered and refrigerated. Grilled Peach Salsa 4 peaches, cut in half, pit removed (skin left on) 2 tablespoons olive oil, divided 3 tablespoons finely chopped red onion 1 small jalapeno, seed removed and finely chopped 2 tablespoons balsamic vinegar 1/4 cup coarsely chopped cilantro 2 able spoons mint chiffonade salt and freshly ground pepper Prepare a grill or preheat the broiler. Brush the side of the peaches w/ 1 tablespoon of the olive oil. And place cut side down on the grill and grill peaches until they caramelize, but still hold their shape, 3-4 minutes. Remove the peaches and cut into 1/2 inch cubes. Place the peaches in a medium bowl and toss with the rest of the ingredients and the remaining 1 tbl. of olive oil - season w/ salt and pepper. Let sit at room temperature for 30 minutes before serving. Maple Mustard Grilled Chicken Ingredients: 2 tbsp of dijon mustard 3 tbsp of balsamic vinegar 1/2 cup of peanut oil 1/2 cup of pure maple syrup 1 tsp of coarsely ground pepper 1 chopped garlic clove 6 boneless skinless chicken breasts Directions: This one is really easy. Mix together all ingredients except the chicken. Place the chicken in a shallow glass dish. Coat the chicken with the mixture. Toss the chicken a little to ensure it's properly coated. Grill the chicken over a medium high heat for 5-7 minutes per side. Chicken Breast with Fresh Peaches and Hazelnut Breading Ingredients Sauce: 4 ripe peaches 2 cups white wine 1/4 cup sugar 2 teaspoons cinnamon Breading: 1-1/2 cup hazelnuts, ground fine 1 cup crackermeal Salt and pepper to taste 1/2 cup flour 4 half chicken breasts, boned and skinned 3 eggs Vegetable oil (for saute) Slowly poach peaches in wine, sugar, and cinnamon until tender. Strain peaches from the sauce. Reduce sauce until thickened. Fold peaches back into the sauce; set aside. Mix nuts, crackermeal, salt, and pepper together. Dredge boneless, skinless chicken breasts first into flour, then egg wash (stirred eggs), then hazelnut breading. Press firmly into chicken. Saute lightly in vegetable oil. Bake at 350 degrees for 30 minutes or until chicken is done. Top with fresh peach sauce. This recipe works well with fresh pears. Add 1/4 cup apple juice concentrate to sauce before cooking. Preparation time: 30 minutes. Serves: 4 Chicken with Apple-Brandy Cream Sauce Ingredients 3 Tablespoons butter 4 skinless, boneless chicken breast halves All-purpose flour 3 Golden Delicious apples - peeled, cored, and sliced 1/2 cup applejack or Calvados 1/4 cup brandy 1 cup whipping cream Melt butter in large, heavy skillet over medium-high heat. Season chicken with salt and pepper. Coat with flour, shaking off excess. Add chicken to skillet and cook until brown on both sides and cooked through, about 4 minutes per side. Transfer to platter. Transfer all but 1 Tablespoon butter from skillet. Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes. Using a slotted spoon, transfer apples to platter with chicken. Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper. Return chicken and apples to skillet and heat through, about 2 minutes. Arrange chicken on plates. Spoon apples and sauce over chicken and serve. Serves: 6. Cog au Rhum Kendal Ingredients 1 chicken (approximately 4 pounds), cut into small pieces Salt and pepper to taste 2 teaspoons Worcestershire sauce 2 teaspoons soy sauce 1/3 cup dark rum 3 garlic cloves, minced 1/2 cup chives, minced 6 Tablespoons vegetable oil (divided use) 2 Tablespoons dark brown sugar 1 cup minced onions 1 can sliced mushrooms, drained 1-1/2 teaspoons sugar 1/2 cup water 2 teaspoons cornstarch 2 Tablespoons water 2 pimentos, sliced Combine salt, pepper, Worcestershire sauce, soy sauce, rum, garlic, and chives. Marinate chicken in the mixture for 1-1/2 hours. Remove chicken pieces from marinade; set aside. Heat 4 tablespoons oil in heavy skillet. When oil is hot, add brown sugar. When sugar has melted and turned dark brown, add chicken and cook about 8 minutes, turning occasionally until chicken is fully browned. Add minced onion and marinade; cook for 5 minutes over high heat. Add mushrooms, sugar, and 1/2 cup water. Cover and cook over low to medium heat for 30 minutes. Thicken sauce with cornstarch dissolved in water. Saute pimentos in 2 tablespoons hot oil for 1 minute. Remove pimentos and use as garnish for chicken. Serves: 4 |
