finewineanddesign.com » Recipes

Tuscan Green Olive Chicken

admin — Wed, 11 Jan 2012 13:46:47 +0000

Chef Owen May
Chef with Benefits

Ingredients:

2 tablespoons of olive oil
2 pounds boneless, skinless chicken breast, cubed
½ onion, thinly sliced
6 cloves garlic, minced
6 Roma tomatoes, diced
¾ cup green olives (pitted), chopped
1/3 pine nuts
½ cup feta cheese

1 box of whole wheat pasta (12 ounces), cooked according to package directions

1. Heat sauté pan; when pan is hot, add 2 tablespoons of olive oil and half of chicken.
2. Allow chicken to cook until it is brown and “releases” from the pan. Turn chicken and brown other side.
3. Remove chicken from pan and repeat steps 1 and 2 to cook other half. Remove from chicken from pan.
4. Add 1 tablespoon of olive oil to the pan and sauté onion until softened.
5. Add garlic and sauté for 30 seconds.
6. Add diced tomatoes and stir until softened.
7. Stir in chopped green olives.
8. Return chicken to the pan.
9. Sprinkle chicken-tomato mixture with pine nuts and heat through.
10. Season with salt and pepper to taste.
11. Top with feta and cover pan with lid to warm cheese through.
12. Place serving of pasta in the center of a plate and top with chicken-olive mixture.

Pairs Well With:

2006 Barba Vigna Franca Mont -This red from the Abruzzo region of Italy is made from 100% Montepulicano grapes. It evokes flavors of minerals and dark cherries.

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Roasted Lobster Tail & Coconut Rice

admin — Sun, 01 Jan 2012 07:17:30 +0000

Chef Doug Brochu,
Creative Hands Cuisine

Ingredients:

2 cups white rice
4 cups coconut milk
1/4 cup roasted heirloom tomatoes available at specialty grocery stores (sun-dried tomatoes could also be used)
1/4 cup edamame
1/4 black beans
1/4 cup minced chives
blueberry balsamic vinegar
2, 6-8 oz lobster tails-

1/4 cup vanilla infused olive oil(take 10 ounces of extra virgin olive oil and split one Madagasgar vanilla bean(vertically)
place in both in airtight container for 2 weeks)

Rinse and split the two lobster tails in half vertically, leaving them in the shell. Place on non-stick baking sheet and drizzle with
vanilla infused olive oil. Bake in oven at 350 degrees for 9 minutes
Pull out of oven and remove from baking sheet. Drizzled with blueberry balsamic vinegar and fresh chive

Cook rice in coconut milk until just cooked(el dente). Leave covered and let rest for 5 minutes.
In a medium mixing bowl combine the sun-dried tomato and fresh peas, stir in the cooked rice, add
a pinch of sea salt.

Place in shallow serving bowl and arrange split tails vertically for a theatrical presentation.
Super simple and yummy.

Pairs Well With:

2007 Curran Grenache Blanc Santa Ynez Valley

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Prince Edward Island Mussels

admin — Sun, 01 Jan 2012 04:39:19 +0000

Chef Gio Osso
The Estate House | Executive Chef

Serves 4.

Ingredients:
1 lb of cleaned PEI mussels
¼ cup chopped spicy chorizo sausage
1 serrano chile sliced
1 shallot sliced thinly
1 Tbspn roasted garlic
½ cup chopped tomato
1 bottle Negro Modelo beer
2 Tbspn fresh cilantro leaves
2 Tspn unsalted butter
1 Tspn sliced scallions
1 Tspn Extra Virgin olive oil
Salt and Pepper to taste

Directions:
Heat the olive oil in a sauté pan over medium high heat. Once oil is heated place the garlic, shallot and chorizo in the pan. Once chorizo starts to exude its oil, place the mussels in and toss around in the oil. Add the Serrano chile, scallions and beer. Cover and steam mussels until they open their shells. Remove cover and add tomato, cilantro and stir in the butter. Season with salt and Pepper being careful due to the high salinity of the chorizo and mussels. This would be best served with some grilled bread for dipping.

Pairs Well With:
I like the pairing of Pescaja Arneis 2007 from the Piemonte region of Italy. It has a bit of a floral nose as well as a nice crispness on the palette to really pair well with the spiciness of the chorizo and the meatiness of the mussels.

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Crispy Rosemary Chicken & Potatoes

admin — Sun, 01 Jan 2012 02:30:09 +0000

Chef Jon-Paul Hutchins
Le Cordon Bleu | Executive Chef

Serves 4

Ingredients:
1 Fryer Chicken cut into 8 pieces or 3 pounds of assorted chicken pieces
5 cloves of garlic minced
Juice of 2 lemons
¼ cup olive oil
¼ cup fresh rosemary stemmed and chopped
2 pounds russet potatoes cut into wedges or 1 inch chunks
Salt and pepper

Directions:
1. Combine all of the ingredients and marinate 1 hour.
2. Preheat the oven to 375 degrees.
3. Strain out the marinade and Spread the mixture out on a lightly oiled sheet pan.
4. Roast for ½ hour turn pieces and continue to roast until golden crispy and an internal temperature of 160 degrees has been reached.
5. Enjoy!

Pairs Well With:

Pinot Grigio

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Salmon with Artichoke Caponata

admin — Sat, 27 Aug 2011 01:38:01 +0000

Laura Slama
Celebrated Cuisine | Executive Chef, Owner

celebratedcuisine.com

Yield 2 servings

2 T extra-virgin olive oil, plus more for rubbing
2 tender celery ribs, diced (1 cup)
½ sweet yellow onion, finely chopped
1 large garlic cloves, thinly sliced
1/4 cup prepared crushed tomatoes
1/4 cup dry white wine
2 T white wine vinegar
4 oz marinated artichoke hearts, drained and chopped
1/4 cup pitted green olives, chopped
2 T pine nuts, toasted
1 ½ T sugar
1 T capers, drained
Kosher salt and freshly ground pepper
4 basil leaves, chiffonade
2 each 6-ounce salmon fillets, skin on

Prepare caponata: Heat a large sauté pan with high sides over medium high heat. Add olive oil and heat until shimmering. Add the celery, onion and garlic and cook over moderate heat until just softened, 4 minutes.

Add the crushed tomatoes, wine, vinegar, artichokes, olives, pine nuts, sugar and capers and season with salt and pepper. Simmer until the vegetables are tender and the liquid is reduced, about 6-8 minutes. Stir in the basil and let cool.

Prepare salmon: Light a grill or preheat a grill pan (or preheat an oven to 425 degrees). Rub the fish lightly with olive oil and season with salt. Place fish on a small piece of foil (or parchment if placing in oven). Grill, skin side down, over moderately high heat, until no longer opaque, and a white liquid just begins to emerge from the top of the fish, for medium rare, about 9 minutes. Using a wide spatula, lift salmon from skin (it will stick to foil/parchment). Transfer the fish to plates, top with the caponata and serve.

As seen on Episode 13 “Beauty From The Beast.”

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Lime Mousse Parfait

admin — Fri, 26 Aug 2011 16:07:14 +0000

Laura Slama
Celebrated Cuisine | Executive Chef, Owner

celebratedcuisine.com

Yield 6-8 parfaits

Ingredients

Cream cheese 1 cup (4 oz)

Limes, zest and juice 3-4 ea

Sugar 1/2 cup

Heavy cream, chilled 8 oz

Kiwi, peeled and sliced 2 large

Raspberries, halved 1/2 pint

Blueberries 1/2 pint

Strawberries 1 pint

Dark Chocolate 2 oz, optional

1. In medium bowl, beat cream cheese, lime juice, zest and sugar until smooth.
2. Whip cream in a separate cold bowl until it holds medium stiff peaks.
3. Fold whipped cream into cream cheese mixture.
4. Using martini or wine glasses, portion a little mousse into each glass, then layer some of the fruit (mixed or just one type). Continue to layer the mousse and berries, finishing with mousse, then garnish with a berry and shaved chocolate.

Note: Glasses may be filled and refrigerated a day in advance. Garnish up to one hour before serving.

As seen on Episode 13 “Beauty From The Beast.”

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Candy’s ULTIMATE Gazpacho

admin — Mon, 15 Aug 2011 01:31:58 +0000

Candy Lesher
Cooking Studio | Culinary Expert

Cooking Studio AZ,
providing cooking classes for everyday people in a 5-Star setting, more

2 lbs tomatoes
1 lg shallot, unpeeled
6 cloves garlic, unpeeled
1 cup roasted red bell peppers (fresh roasted & peeled or jarred)
2 Tbs sherry vinegar
1 Tbs sherry
1/3 cup extra virgin olive oil
1-2 tsp sea salt (must be to taste)
½ tsp smoked Spanish paprika (optional – but really adds depth)
½ tsp black pepper, freshly ground
Pinch finely ground red pepper flakes, cayenne or Aleppo pepper flakes (optional, for spice lovers!)

1 yellow bell pepper, seeded and finely chopped
1 small cucumber, peeled, seeded and finely chopped
1 rib celery, finely chopped
1 Tbl freshly chopped basil (or if desired, mint)
2 tsp freshly chopped chives or scallions
1 tsp finely grated lemon or orange zest
2 Tbs extra virgin olive oil

2 cups fresh bread, cubed (preferably from a rustic-style loaf)
2-3 Tbs extra virgin olive oil

1. Preheat oven to 350 and place rack near the top of the oven. On a foil-lined baking sheet, roast tomatoes and shallot for 15 minutes on tru convection (or 375 in a standard oven). While roasting, heat a heavy skillet and toast garlic until papery skin is flecked with gold and garlic is fragrant. Remove tomatoes from oven and gently (with a large spoon) transfer to a ceramic or glass bowl to cool; shallot and garlic can be placed on a plate to cool and then peeled.

2. While tomatoes are cooling, toss bread cubes with a few tablespoons of olive oil and arrange on a parchment lined baking sheet. Bake at 350 until golden. Remove and cool. NOTE: If time is short, roast tomatoes and bread at the same time!

3. When tomatoes are cool, peel the skins off, working over a bowl to catch all the juices. Gently squeeze any remaining seeds into the bowl too. Place tomato “meat” into a separate bowl. Run the juices through a fine sieve to remove seeds and add to the tomatoes.

4. In a food processor or blender, blend tomatoes, roasted shallot, roasted peppers, garlic, sherry vinegar and sherry until almost smooth. Add in paprika and olive oil, processing briefly. Season to taste with salt, pepper and chile if desired. If possible, allow to set in the refrigerator for a few hours.

5. In a bowl, combine the finely chopped yellow bell pepper, cucumber, celery, basil, chives, lemon zest and 2 tablespoons of olive oil. Toss gently, cover and refrigerate until ready to use. When ready, taste the tomato mixture and adjust with additional seasoning if necessary.

6. To assemble, divide the cucumber mixture into the bottom of bowls or (my favorite). martini glasses. Pour the tomato mixture over the top and garnish with croutons and if desired, finely minced chives.

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Macadamia Nut Chocolate Cake

admin — Mon, 18 Jul 2011 00:26:40 +0000

Chef Daniel Lagarde
| Lagarde Culinary Solutions
lagardeculinarysolutions.com

As seen on Episode 11 “Desert Rose.”
-Macadamia Nut Warm Chocolate Center Cake

Serves 4

4 oz butter, unsalted
3.5 oz Ghirardelli chocolate, bittersweet
3.5 oz powdered sugar
3 ea yolks
1 ea eggs
2 oz cake flour
4 oz chopped macadamia nuts
4 oz Crème Anglaise*
4 ea 2-oz Häagen-Dazs Coconut-Pineapple Ice Cream
12 ea Raspberry
4 oz Caramel Sauce
4 ea Sprig of mint

Method:

1. In a small sauce pan, melt butter slowly.
2. In a double boiler, melt chocolate.
3. Add to melted chocolate and butter in a mixer.
4. Add sifted powder sugar. Mix on speed #1 until combined. 5. In a medium mixing bowl, combine yolks and whole eggs and warm up over a double boiler.
6. Add to chocolate. Add sifted cake flour to mix.
7. Whisk on speed #1 for 2 minutes and then speed #3 for 2 minutes. 8. Spray 4 ea-2 oz aluminum tins with non-stick spray and coat tins with 1/2 oz of
chopped macadamia nuts, fill with the chocolate batter. 9. Add ½ oz of chopped macadamia nuts on top
10. Bake at 350 degree for approximately 15-20 minutes. Let cool for 5 minutes. Pop out of the tins when still warm.
11. Ladle the vanilla sauce onto the middle of the plate; place the warm cake on top. Garnish with raspberry and mint sprig. Place the coconut pineapple ice cream on top of the cake and drizzle the caramel sauce. Serve immediately

* Crème Anglaise
2 ea egg yolk
1.5 oz sugar
5.5 oz milk
¼ tsp vanilla

1. Combine the egg yolks and sugar in a stainless steel bowl. Whisk until well incorporated.
2. Scald the milk in boiling water bath or over direct heat.
3. Very gradually pour the scalded milk into the egg yolk mixture while stirring constantly with the whip.
4. Set the bowl over simmering water. Heat it slowly, stirring constantly until it thickens enough to coat
the back of a spoon.
5. Immediately remove the bowl from the heat and set it a pan of cool water, stir the vanilla. Stir the
sauce occasionally as it cools.

Visit lagardeculinarysolutions.com for more.

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Orange Miso Glazed Mahi Mahi

admin — Sun, 17 Jul 2011 23:47:18 +0000

Chef Daniel Lagarde
| Lagarde Culinary Solutions
lagardeculinarysolutions.com

As seen on Episode 11 “Desert Rose.”

Orange Miso Glazed Mahi Mahi with Truffled Lentil Salad,

Heart of Palm & Micro Greens Salad with Mango Vinaigrette

Serves 4

4 ea 5 oz Mahi Mahi Fillet
8 oz Orange Miso glaze*
10 oz Lentil Salad
4 oz Heart of Palm and Micro Green salad
8 oz Mango Vinaigrette

Method:
1. Season Mahi Mahi with Sea Salt and pepper, Pan-Sear on both side
2. Glaze with Orange Miso, finish cooking in 350 degree oven until medium rare, broil for 2-4 minutes or until golden brown.
3. Place the fish on top of lentil salad
4. Toss 3 oz of julienne of heart of palm and 1 oz of Micro Greens with 1Tbsp of Mango vinaigrette, season with Sea Salt and pepper, place on top of the Mahi Mahi. Drizzle mango vinaigrette around the plate

Orange Miso Glaze
½ cup White Miso
2 oz Orange Juice Reduction **
1 oz Sugar
1 oz Mirin
1 oz Sake

Method: Mix all ingredients together and reserve

Mango Vinaigrette
1 oz Chopped shallots
1 oz Rice Wine Vinegar
1 oz Mirin
1 oz Mango puree
1 oz Lemon Juice
1 tsp Orange Zest
1 tsp Chopped basil
1 oz Orange Juice Reduction **
½ cup Grape seed oil or Canola oil
½ cup Olive oil

Method:
1. Mix the shallots, vinegar, mirin, mango puree and orange reduction
2. Whisk the olive and grape seed oil., add the lemon juice and orange zest
3. Season with Sea salt and pepper. Chill and reserve

Lentil Salad
1 cup cooked lentils
1 Tbsp Brunoise of carrot, blanched
1 Tbsp Brunoise of zucchini
1 Tbsp Brunoise of yellow Squash
1 Tbsp Brunoise of shallots
2 Tsp chopped fresh mint
1 Tsp Balsamic vinegar
2 Tbsp Truffle oil

Method:
1. Mix all ingredients together, season with Sea Salt and refrigerate until serving time

** Orange juice Reduction: 18 oz of orange juice reduced to 3 oz

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Cream of Wild Mushroom Soup

admin — Wed, 04 May 2011 02:30:51 +0000

Chef Jon-Paul Hutchins
Le Cordon Bleu | Executive Chef

Yield 1 gallon

Ingredients:
12 oz. Butter
12 oz. Onion, chopped
1 ½ LB white mushrooms chopped
1 ½ LB wild mushrooms chopped (oyster, portabello, shitake (stems discarded))
1 cup Sherry
9 oz. flour
5 qt Chicken Stock
3 cups ½ & ½
Salt and Pepper to taste
Chopped Chive for garnish

Directions:
1. In a heavy bottomed soup pot, sweat the onions and mushrooms until the moisture is evaporated.
2. Add the Sherry and reduce to almost dry.
3. Stir in the flour and cook gently for 5 minutes without browning.
4. Add the chicken stock, stirring constantly to avoid lumps, and let simmer for 20 minutes.
5. Add the ½ & ½ and heat through,
6. Season to taste and garnish with chopped chives

Note: For a more intense flavor, puree the soup after step 4

Pairs Well With:

Pinot Noir

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Cream cheese	1 cup (4 oz)
Limes, zest and juice	3-4 ea
Sugar	1/2 cup
Heavy cream, chilled	8 oz
Kiwi, peeled and sliced	2 large
Raspberries, halved	1/2 pint
Blueberries	1/2 pint
Strawberries	1 pint
Dark Chocolate	2 oz, optional