Chicken-Apple Wraps
Serves 4
Matthew Murphy
INGREDIENTS:
1 teaspoon vegetable oil
2 shallots, peeled and finely chopped
½ cup finely diced celery
1 large boneless, skinless chicken breast, thinly sliced
Half a green apple, peeled and grated
¼ cup finely chopped chives
2 Tablespoons mayonnaise
Salt
Freshly ground black pepper
4 slices Cheddar cheese
2 whole wheat wraps
Heat oil in a medium nonstick skillet over medium heat. Sauté shallots and celery for 1 to 2 minutes. Add chicken and cook for 3 minutes, stirring frequently, or until chicken is completely cooked through. Remove from the heat and stir in the apple, chives and mayonnaise. Season to taste with salt and freshly ground black pepper. Put the sliced cheese on the wraps, spoon the warm chicken-apple mixture on top, roll up and slice each wrap in half. Serve immediately.
Adapted by StarChefs.
Yield: 4 Servings
Kid Friendly:
This is kid friendly!
Wine Pairing:
A crisp Chardonnay such as the Stratford 2002 Russian River Valley Chardonnay.
Sunday, September 30, 2007
Hot Salad With Roasted Chicken
Hot Salad With Roasted Chicken
Serves 4
Kevin Kohler
INGREDIENTS:
1 small chicken
2 cloves garlic, minced
4 shallots, finely chopped
½ cup Spanish vinegar
¼ cup Extra-virgin olive oil
1 golden delicious apple, diced
½ cup almonds
1 avocado, diced
1 pound mesclun mix lettuce
Olive oil, as needed
Salt and fresh ground pepper to taste
METHOD:
Preheat oven to 400°F. Trim off any excess skin or fat from the chicken. Season with olive oil, salt and pepper. Arrange in a pan and cook for about 30 minutes, until the skin is nicely browned and the juices run clear. Remove to a plate to keep warm.
Remove fat from the pan. Add the garlic and shallots. Deglaze the pan with the vinegar. Pour into a mixing bowl and whisk in the oil. Set vinaigrette aside.
Slice the chicken and divide among 4 plates.
In a large bowl, combine the apple with the almonds, avocado and lettuce. Toss with the vinaigrette. Mound over the chicken.
Adapted by StarChefs.com
Yield: 4 Servings
Round Out the Meal:
Serve with slices of crusty French bread.
Kid Friendly:
Substitute romaine lettuce for the mesclun lettuce.
Wine Pairing:
Chateauneuf-du-Pape
Serves 4
Kevin Kohler
INGREDIENTS:
1 small chicken
2 cloves garlic, minced
4 shallots, finely chopped
½ cup Spanish vinegar
¼ cup Extra-virgin olive oil
1 golden delicious apple, diced
½ cup almonds
1 avocado, diced
1 pound mesclun mix lettuce
Olive oil, as needed
Salt and fresh ground pepper to taste
METHOD:
Preheat oven to 400°F. Trim off any excess skin or fat from the chicken. Season with olive oil, salt and pepper. Arrange in a pan and cook for about 30 minutes, until the skin is nicely browned and the juices run clear. Remove to a plate to keep warm.
Remove fat from the pan. Add the garlic and shallots. Deglaze the pan with the vinegar. Pour into a mixing bowl and whisk in the oil. Set vinaigrette aside.
Slice the chicken and divide among 4 plates.
In a large bowl, combine the apple with the almonds, avocado and lettuce. Toss with the vinaigrette. Mound over the chicken.
Adapted by StarChefs.com
Yield: 4 Servings
Round Out the Meal:
Serve with slices of crusty French bread.
Kid Friendly:
Substitute romaine lettuce for the mesclun lettuce.
Wine Pairing:
Chateauneuf-du-Pape
Marinated Grilled Hanger Steak With Soft Corn Polenta
Marinated Grilled Hanger Steak With Soft Corn Polenta
Serves 6
Bryan Voltaggio
INGREDIENTS:
2 ½ pounds hanger steak
½ cup plus 2 Tablespoons olive oil (Chef Voltaggio prefers McEvoy Ranch)
1 ½ shallots, minced
1 ½ cloves garlic, minced
¼ bunch each: thyme, basil, sage
¼ cup balsamic vinegar
4 cups chicken stock
1 cup instant yellow cornmeal polenta
1 Tablespoon mascarpone cheese
Salt and pepper
METHOD:
Preheat the grill. Trim the excess fat off the steak and sinew. Reserve in the refrigerator.
Heat 2 Tablespoons oil in a skillet over medium heat. Add the shallots and garlic and cook until shallots are translucent. Add the herbs and cook for 1 minute. Place in a blender and puree together with the balsamic vinegar. Slowly add the remaining 1/2 cup oil to emulsify. Cool slightly and pour over the meat. Let marinate for at least 20 minutes (or overnight).
Remove the steak from the marinade and season with salt and pepper. Grill the steak, turning once, to an internal temperature of 145¯F for medium rare, about 15 minutes. Let the meat rest at least 10 minutes before slicing.
In a deep saucepot, bring the stock to a boil. Add the polenta (corn meal) and whisk vigorously until incorporated. Cook on low for about 7 minutes. Gently blend in the cheese and season with salt and pepper.
To serve, mound the polenta in the center of each plate and top with steak slices, fanned out.
Adapted by StarChefs.com
Yield: 6 Servings
Round Out the Meal:
With Eggplant Caponata (recipe below).
Kid Friendly:
This is kid friendly!
Wine Pairing:
A 2003 Tablas Creek, Espirit de Beacaustel from Paso Robles.
Eggplant caponata
4 cups small diced eggplant
4 Tablespoons oil
1 cup small diced roasted red pepper
1 cup small diced red onion
1 cup small diced celery
2 Tablespoons chopped capers
4 Tablespoons slivered kalamata olives
1/4 cup diced fennel
4 Tablespoons tomato paste
1 Tablespoon sliced basil
Salt and pepper
Sprinkle salt over the eggplant. Weigh down the eggplant to press out the bitter juices. Let sit under weight for at least 20 minutes. Rinse and dry the eggplant.
Heat oil in a deep skillet over high heat. Add the eggplant and cook until soft, about 10 minues. Add the remaining ingredients (except the basil) and simmer for 20 minutes. Add the basil and season with salt and pepper.
Serves 6
Bryan Voltaggio
INGREDIENTS:
2 ½ pounds hanger steak
½ cup plus 2 Tablespoons olive oil (Chef Voltaggio prefers McEvoy Ranch)
1 ½ shallots, minced
1 ½ cloves garlic, minced
¼ bunch each: thyme, basil, sage
¼ cup balsamic vinegar
4 cups chicken stock
1 cup instant yellow cornmeal polenta
1 Tablespoon mascarpone cheese
Salt and pepper
METHOD:
Preheat the grill. Trim the excess fat off the steak and sinew. Reserve in the refrigerator.
Heat 2 Tablespoons oil in a skillet over medium heat. Add the shallots and garlic and cook until shallots are translucent. Add the herbs and cook for 1 minute. Place in a blender and puree together with the balsamic vinegar. Slowly add the remaining 1/2 cup oil to emulsify. Cool slightly and pour over the meat. Let marinate for at least 20 minutes (or overnight).
Remove the steak from the marinade and season with salt and pepper. Grill the steak, turning once, to an internal temperature of 145¯F for medium rare, about 15 minutes. Let the meat rest at least 10 minutes before slicing.
In a deep saucepot, bring the stock to a boil. Add the polenta (corn meal) and whisk vigorously until incorporated. Cook on low for about 7 minutes. Gently blend in the cheese and season with salt and pepper.
To serve, mound the polenta in the center of each plate and top with steak slices, fanned out.
Adapted by StarChefs.com
Yield: 6 Servings
Round Out the Meal:
With Eggplant Caponata (recipe below).
Kid Friendly:
This is kid friendly!
Wine Pairing:
A 2003 Tablas Creek, Espirit de Beacaustel from Paso Robles.
Eggplant caponata
4 cups small diced eggplant
4 Tablespoons oil
1 cup small diced roasted red pepper
1 cup small diced red onion
1 cup small diced celery
2 Tablespoons chopped capers
4 Tablespoons slivered kalamata olives
1/4 cup diced fennel
4 Tablespoons tomato paste
1 Tablespoon sliced basil
Salt and pepper
Sprinkle salt over the eggplant. Weigh down the eggplant to press out the bitter juices. Let sit under weight for at least 20 minutes. Rinse and dry the eggplant.
Heat oil in a deep skillet over high heat. Add the eggplant and cook until soft, about 10 minues. Add the remaining ingredients (except the basil) and simmer for 20 minutes. Add the basil and season with salt and pepper.
Friday, September 21, 2007
Tomato, Cucumber and Red Onion Salad with Mint
| Tomato, Cucumber and Red Onion Salad with Mint |  |
| Submitted by: Alison Rated: 4 out of 5 by 55 members | Prep Time: 15 Minutes | Ready In: 1 Hour 15 Minutes Yields: 6 servings |
"This light and delicious salad features fresh cucumbers, tomatoes and red onions with a sweet and sour dressing enlivened with fresh mint."
INGREDIENTS:
| 2 large cucumbers - halved lengthwise, seeded and sliced 1/3 cup red wine vinegar 1 tablespoon white sugar 1 teaspoon salt 3 large tomatoes, seeded and coarsely chopped | 2/3 cup coarsely chopped red onion 1/2 cup chopped fresh mint leaves 3 tablespoons olive oil salt and pepper to taste |
DIRECTIONS:
| 1. | In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally. |
| 2. | Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper. |
Monday, September 17, 2007
Seared Salmon With Summer Beans and Warm Fingerling Potato Salad
Seared Salmon With Summer Beans and Warm Fingerling Potato Salad
Serves 6
Thomas Salamunovich
INGREDIENTS:
2 pounds fingerling potatoes
½ pound green beans, trimmed
½ pound yellow wax beans, trimmed
1 cup sour cream
¼ cup whole grain mustard
2 teaspoons champagne vinegar
¼ cup chopped chervil
¼ cup chopped chives
Salt and pepper
2 Tablespoons grapeseed oil
6 5-ounce salmon filets
METHOD:
Cook the potatoes in salted boiling water until just tender when pierced with a knife. Let cool. Remove the skin, and slice into 1/4-inch disks.
Steam the beans until crisp and tender, and blanch in ice water to cool. Let dry in a colander. Cut into 1-inch pieces and combine with the potatoes in mixing bowl.
In a small bowl, combine the sour cream, mustard, vinegar, herbs, and season with salt and pepper. Toss with the potatoes and beans.
Heat oil in a skillet over high heat until smoking. Season the fish with salt and pepper, and gently sear to medium rare, about 10 minutes. Serve with the potatoes and beans.
Adapted by StarChefs.com
Yield: 6 Servings
Prep time: 15 minutes
Cook time: 30 minutes
Round Out the Meal:
With steamed spinach.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Rose.
Marinated Skirt Steak With Tomato and Corn
Marinated Skirt Steak With Tomato and Corn
Serves 6
Thomas Salamunovich
INGREDIENTS:
1 Tablespoon chopped Ancho chili
1 Tablespoon chopped garlic
1 ¼ teaspoon ground cumin
¼ cup oil
2 pounds skirt steak
Salt and pepper
3 large tomatoes, sliced ½-inch thick (Chef Salamunovich prefers heirloom)
3 Tablespoons extra virgin olive oil
2 ripe avocados, sliced ¼-inch thick
3 ears corn, shucked
2 Tablespoons chopped cilantro
1 Tablespoon lime juice
METHOD:
Preheat grill. In a small bowl, combine the Ancho chili, garlic, 1 teaspoon ground cumin and oil. Pour over the steak and marinate for at least 30 minutes. (Chef Salamunovich recommends marinating overnight if possible.)
Season the steak with salt and pepper, and grill to medium rare, about 10 to 15 minutes per side. Let rest 5 minutes before slicing.
Drizzle the tomatoes with extra virgin olive oil and lightly grill till warmed through. Place two slices on each dinner plate. Fan avocado slices on top.
Grill corn till charred and cooked through. Cut corn off the cob and toss with cilantro, lime juice, remaining 1/4 teaspoon cumin and salt and pepper. Drizzle over avocado, and top with steak slices.
Adapted by StarChefs.com
Yield: 6 Servings
Prep time: 30 minutes
Cook time: 20 minutes
Round Out the Meal:
With roasted pototoes.
Kid Friendly:
Omit the ancho chili.
Wine Pairing:
A Zinfandel.
Serves 6
Thomas Salamunovich
INGREDIENTS:
1 Tablespoon chopped Ancho chili
1 Tablespoon chopped garlic
1 ¼ teaspoon ground cumin
¼ cup oil
2 pounds skirt steak
Salt and pepper
3 large tomatoes, sliced ½-inch thick (Chef Salamunovich prefers heirloom)
3 Tablespoons extra virgin olive oil
2 ripe avocados, sliced ¼-inch thick
3 ears corn, shucked
2 Tablespoons chopped cilantro
1 Tablespoon lime juice
METHOD:
Preheat grill. In a small bowl, combine the Ancho chili, garlic, 1 teaspoon ground cumin and oil. Pour over the steak and marinate for at least 30 minutes. (Chef Salamunovich recommends marinating overnight if possible.)
Season the steak with salt and pepper, and grill to medium rare, about 10 to 15 minutes per side. Let rest 5 minutes before slicing.
Drizzle the tomatoes with extra virgin olive oil and lightly grill till warmed through. Place two slices on each dinner plate. Fan avocado slices on top.
Grill corn till charred and cooked through. Cut corn off the cob and toss with cilantro, lime juice, remaining 1/4 teaspoon cumin and salt and pepper. Drizzle over avocado, and top with steak slices.
Adapted by StarChefs.com
Yield: 6 Servings
Prep time: 30 minutes
Cook time: 20 minutes
Round Out the Meal:
With roasted pototoes.
Kid Friendly:
Omit the ancho chili.
Wine Pairing:
A Zinfandel.
Saturday, September 8, 2007
Aviation Cocktail
1.5 oz gin
0.5 oz lemon juice
0.5 tsp Maraschino (Luxardo)
0.5 tsp Violette (Hermes)
0.5 oz lemon juice
0.5 tsp Maraschino (Luxardo)
0.5 tsp Violette (Hermes)
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