Crispy Rosemary Chicken & Potatoes
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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:
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| Pinot Grigio |
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Cream of Wild Mushroom Soup
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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 |
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
Basic Vinaigrette
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Ingredients:
3 ounces red wine vinegar
1 clove of garlic minced
1 tablespoon of basil, oregano, dill or savory
12 ounces olive oil
salt and pepper
Directions:
1. Combine vinegar, garlic and herbs in a mixing bowl or blender.
2. Slowly pour in the olive oil while whisking or blending.
3. Season with salt and pepper
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My New Favorite Grilled Shrimp Recipe
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Serves 4
Ingredients:
2 LB U-12 Shrimp in the shell butterflied.
For Marinade:
Juice of 1 lemon plus zest
½ cup olive oil
1 tablespoon dried oregano
2-4 teaspoons red pepper flake
½ cup fresh basil
salt to taste
Directions:
In a blender combine all of the ingredients for the marinade.
Pour over the shrimp make sure to rub the marinade into the butterfllied areas. Marinate for 30 minutes to 1 hour.
Grill and enjoy.
Pairs Well With:
 |
 |
| Chardonnay | Riesling |
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
Jalapeno Cheese Sauce – Duck Confit
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Chef Scott Heinonen Tinderbox Kitchen | Executive Chef |
Makes about six servings
Ingredients:
1 Cup butter
½ cup diced onion
3 smashed garlic cloves
½ T Thyme-dried
3 T Honey
3 cups milk
3 cups HOT water
2cups shredded cheddar
2cups shredded Fontina
1T Roasted jalapeno puree
S&P- to taste
1 cup flour
Directions:
1. Melt butter in pot and sauté onions, garlic and thyme until tender.
2. Add Jalapeno puree and honey.
3. Add flour and stir well, simmer for 5 min.
4. Whisk in HOT water, then milk.
5. Simmer for fifteen minutes.
6. Whisk in cheese in two batches.
7. Season with salt & pepper.
8. Do not boil after cheese is added-may break sauce.
9. Toss sauce with favorite boiled pasta and top with additional cheese.
10. Bake for 10-12 minutes until brown on top.
Pairs Well With:
|
 |
| Pinot Noir | Red Burgundy |
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
Grilled Pork Chops & Cherry Chutney
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Ingredients:
4 pork chops ½ inch thick
1 tablespoon vegetable oil
1 medium onion ¼ inch dice
2 cups cherries, pits removed
1 teaspoon allspice
pinch cayenne
2 tablespoons cider vinegar
½ cup cherry preserves
Directions:
In a sauté pan sauté the onions until translucent. Add the remaining ingredients and simmer gently until thick and coats a spoon.
Pre-heat the grill; season the chops with salt and pepper. Grill until a thermometer inserted in the thickest part reads 145.
Let the chops rest for five minutes then serve with a hearty spoonful of the chutney.
Pairs Well With:
 |
|
| Cabernet Sauvignon | Pinot Noir |
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
Hummus
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Makes 3 cups
Ingredients:
2 cups canned or cooked chickpeas (garbanzo beans) drained
1 clove garlic
¼ cup tahini (sesame seed paste)
Juice of 1 lemon
1 teaspoon salt
½ teaspoon pepper
Dash of cayenne
½ cup olive oil
Parsley chopped
Directions:
Combine everything except the parsley in a food processor and blend until smooth.
Fold in the chopped parsley and serve with pita wedges and fresh vegetables.
Pairs Well With:
|
|
| Pinot Noir | Pinot Grigio |
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
Tasmanian Salmon Cakes
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Yield 4
Ingredients:
1 pound of salmon chopped
Bread crumbs as needed
1 whole egg
½ red onion, fine diced
½ red pepper, fine diced
½ yellow pepper, fine diced
½ green bell pepper, fine diced
1 tablespoon Dijon
1 teaspoon minced garlic
Salt and pepper to taste
Directions:
1. Combine all of the ingredients. You’ve added enough breadcrumbs when the mixture is moist yet moldable.
2. Shape into 4 patties and let chill for 30 minutes to firm up.
3. Fry the cakes gently in a little oil until the are cooked through.
4. EAT!
Pairs Well With:
|
| Chardonnay |
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
Rib Eye with Dijon Parmesan Crust
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Ingredients:
Mustard Parmesan Coating:
20 cloves garlic, peeled
1/2 cup olive oil
3 tablespoons fresh, roughly chopped thyme
3 tablespoons Dijon mustard
3 thick rib-eye steaks (about 2 to 2 1/2-inches)
Grey salt and fresh ground black pepper
Olive oil, for drizzling
2 cups fresh, finely grated parmesan cheese
Directions:
In a pre-heated saute pan over medium-low heat, pan roast the garlic in olive oil, tossing only once. Allow to brown for about 5 to 10 minutes. Drain the cloves through a strainer. Allow to cool before mashing roughly with fork. Add thyme to garlic paste and mash that in as well. When they are pasty but still chunky, mix in the Dijon mustard.
Preheat oven to 450 degrees F. Preheat a grill to high.
Season steaks well with salt and pepper. Pound the seasonings in well. Drizzle steaks on both sides with olive oil. Place meat on grill to brown, about 5 minutes each side.
Remove steaks from grill, place on a large cookie tray. Cover top generously with mustard parmesan coating. Top with large piles of parmesan, spreading out to edges carefully with fingers. Place steaks in oven for 8 or 9 minutes.
Pairs Well With:
|
| Cabernet Sauvignon |
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
Dill Crusted Salmon
With a Fresh Tomato Buerre Blanc
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Serves 2
Ingredients:
2 Salmon Filet Steaks
2 tablespoons dill weed or fresh minced dill
Salt and pepper
2 tablespoons canola oil
¼ cup white wine
Juice of ½ grilled lemon (cut a lemon in half and grill cut side down for 3 minutes)
1 cup peeled seeded and diced fresh tomato
1 stick of butter
Directions:
1. Season the salmon with salt, pepper and dill. Allow to sit in the refrigerator for 30 minutes.
2. Heat the oil in a sauté pan and sear the salmon.
3. Add the white wine and put in a preheated 350-degree oven for approximately 12 minutes.
4. When done remove the fish from the pan add the lemon juice and the fresh tomato. Cook briefly to heat through.
5. Add the butter a little at a time swirling constantly until fully incorporated. Season with salt and pepper and put the sauce under the salmon.
Pairs Well With:
|
| Pinot Noir |
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
