Chicken brest stuffed with asparagus, speck, and gruyere cheese with a rosemary demi glace

nothing like a nice stuffed chicken with potatoes! a nice, tasty, and filling meal. The sauce brings out the speck and cheese very nicely!

 

 

 

 

 

 

 

 

 

Recipe

chicken breast

speck

gruyere cheese

asparagus

panko bread crumbs

flour

egg whites

salt&pepper

veal stock

fresh rosemary

white wine

butter

Directions

first lets get the chicken breast out and get them pounded as thin as possible, without tearing the meat. now you want to put your blanched asparagus, speck, and gruyere in the pounded breast and roll. Once you get them rolled you will need your flour, egg whites, and panko bread crumbs in separate bowls. Next you want to season the out side of the breast with a little salt and pepper. Ok, now dredge the rolled chicken breast in the flour then the egg whites, and finally the panko crumbs. You want to flash fry the rolled breaded breast to help keep it together. When you are done , place the breast on a non stick pan and finish in the oven.  Next get the veal stock, white wine, garlic and shallots in a pot and let reduce by half. Once the reduction is done thcken with a little roux, or a cornstarch slurry. Chop your fresh rosemary and add to the sauce and season to taste.pull the chicken out the oven when it has a nice golden color and slice on a bias.  Now you can put any starch that suits you you with this, but i recommend good ole mash potatoes! Bon apetit!

   

Tempura fried Brazilian Lobster Tail over stone ground grits with Grilled asparagus and an oven roasted tomato and tarragon buerre blanc

This dish is a take on the food where I grew up! We are know for fresh local seafood, and of course Grits.  Its a little different, however there are some good flavors on this dish. I hope you all enjoy.

 

 

 

 

 

Recipe

1 brazilian lobster tail

Asparagus spears

Stone Ground grits

oven roasted tomatoes

butter

seafood breader

cornstarch

Soda water

salt&pepper

heavy cream

white wine

chicken stock

garlic & shallots

Directions

alright, first lets get some garlic and shallots butter and chicken stock in a pot and let come to a boil. This is for the grits.  Now lets get the tempura batter together. You will need a large mixing bowl. Put equal parts cornstarch and seafood breader together in the bowl with a couple of eggs. wisk together and slowly add soda water until you get  nice thick consistency. Add a little old bay seasoning to the batter also. Now you can get you a pot with oil going so that you will be ready to fry the lobster when ready. Grab your lobster tails and split and pull the meat from the shell.  Put the meat on 2 skewers so it will be easier to place in the oil. In the meanwhile lets get some grits into the pot we started earlier withe the chicken stock and turn on low. Let simmer and add heavy cream and salt and pepper. Next we are going to make our buerre blanc. Get your oven roasted tomatoes and place into a blender and puree. Get a small pot and get some chopped garlic and shallots and white wine and begin to let reduce. Once your tomatoes are pureed well and your white wine has reduced combine the two into the pot. Let the two reduce and add a little cream. Once the come to simmer slowly add your butter(cold) a little at a time until you have a nice creamy consistency. The last few pieces of butter dredge in a little flour then place in the sauce to help hold it together. Now by this time your grits should be done. You can begin to fry your lobster tails now. Hold them in the grease so that they dont stick until the form their nice crunchy crust and then let them finish frying. Finally your Asparagus. You will need to blanch them in some boiling water and you can grill them then. I hope you all enjoy this one! I sure did! Once again, thanks again and continue to follow.! Bon apetit!

 



Pork scallopini with wild mushrooms, oven roasted tomatoes, and spinach





Nothing like some nice hearty food during these cold, and snowy days that are amongst us! I think you will find this dish to be filling and tasty during these particular times.


Recipe
 pork tenderloin
 blanched fresh spinach
shitake &  cremini mushrooms
oven roasted tomatoes
veal stock
fresh grated parmesean
butter
salt and pepper
flour
Red wine

Alright lets get right to it! The very first  thing that you will need to do is slice your pork loin in at least 1/2 inch medallions. Next you want to pound the medallions until they are thin slices. Now you can get a sautee pan on the stove and let it begin to get nice and hot. You can also add 3oz of oil to the pan.  Dredge 3-4 pieces of the pounded pork into the flour and place into the hot pan of oil. OK, now add a pinch of fresh chopped garlic and shallots into the pan. Flip your pork on the other side now and add your mushrooms and spinach into the pan also. Let everything cook for a min or two, and add your red wine to the pan to deglaze the pan. Season with salt and pepper. Now your wine should have reduced by now, so its time to add your veal stock to the pan.  Let the stock reduce also. At this point you can add some unsalted butter in the pan to somewhat cream your sauce up a bit. Throw a little parmesean in the sauce also. It will all the difference, believe me! Now check your sauce and adjust the seasoning if need be. We are pretty much done with the hard part of things, you can prepare some mashed potatoes, rice, or any starch of your choice and enjoy this dish. Thank you all for your time and support and i hope you try this dish at home. Bon apetit!