Crispy Rosemary Chicken & Potatoes
 | 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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Chorizo Porchetta
 |
Chef Matt Carter |
Porchetta: Ingredients: 1 ea. 6lb. Pork Shoulder 1 lb. Homemade Chorizo salt-pepper (to taste) pork lard butcher’s twine Directions: - Butterfly the shoulder so it lays flat like an open book - Season the inside and add chorizo to either of the small sides - Roll your shoulder around the chorizo and continue until it meets the other side and the chorizo is encased inside - Truss your shoulder with butcher’s twine so it’s nice and secure and season heavily with salt and pepper - Roast in a deep hotel pan in a 250 degree oven until the internal temperature registers 150 degrees F - Remover from oven and add enough pork lard to cover - Cover with aluminum foil and continue cooking for 4 more hours - Allow to cool in pan until fat has solidified - Remove the porchetta and remove the twine, slice into (6) 10 oz. portions - Reheat on a grill and serve with white bean puree and garlic crema
White Bean Puree: Ingredients: ½ C. White Beans (soaked overnight) 1 ea. Carrot 1 ea. Celery Stalk ½ ea. White Onion chicken stock 1 C. Milk 6 ea. Roasted Cherry Tomatoes 1 ea. Lime (juiced) handful of arugula salt-pepper (to taste) Directions: - In a large pot combine beans, vegetables, and cover with chicken stock - Bring to a boil and then reduce to a simmer for 45 minutes to and 1 hour - Strain and remove vegetables and puree with milk, tomatoes, and like juice - Fold in your arugula, season and reserve (Serve Hot)
Garlic Crema: Ingredients: 1 ea. Large Clove of Elephant Garlic (roasted) ¼ C. Sweetened Condensed Milk ¼ C. Heavy Cream salt-pepper (to taste) Directions: - Puree all ingredients together - Reserve and serve hot
Sherry Gastrique: Ingredients: 1 ea. Bottle of Dry Sherry Wine 1 ea. Bottle of Sherry Vinegar 2 C. Sugar 2 ea. Morita Chilies Directions: - In a heavy saucepot add your wine and reduce by half - Add your bottle of sherry vinegar and bring to a boil - Add in your sugar and stir until all has dissolved - Reduce to a simmer and add chilies - Reduce your liquid until it becomes glazy (about 1 hour) - Remove chilies and drizzle atop porchetta for the finishing touch Pairs Well With:
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| 2008 Colome Malbec from Argentina |
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