Roasted Chicken Breast with a Citrus Basil Pan Sauce, Served with Caramelized Agave Nectar Beet's12/9/2014 Recipe Introduction:
This recipe has been one of the prettiest dishes I have created, the fresh grapefruit and oranges really give this dish color and a nice garnish. I enjoyed the Citrus and Basil combination quite a bit in creating a wonderful tart tasting sauce with hints of fresh basil shining through. I enjoy cooking with Beet's because they add quite a bit of color to a plate as a side, I prefer to combine Red and Gold beet's to really create a scenic dish. If you a looking for a recipe to really "Wow" your guests. This is it. Enjoy!! Recipe formatted for four servings Ingredients for Roasted Chicken Breast: 4 Chicken Breast 1/4 Cup Olive Oil Salt and Pepper seasoned to taste Zest of one orange and one grapefruit Fresh orange a grapefruit segments for garnish with the zested orange and grapefruit Ingredients for Citrus Basil Pan Sauce: 1/2 cup of fresh orange juice 1/2 cup of fresh grapefruit juice 1/4 cup of Fresh Basil Salt and Pepper seasoned to taste 1 Tablespoon of Cornstarch Ingredients for Caramelized Agave Nectar Beet's: 3 or 4 fresh beet's 1/4 Cup Agave Nectar 2 Tablespoon's of olive oil Salt and pepper seasoning to taste Cooking Process for Roasted Chicken Breast: 1. Pre-Heat oven to 350 degrees 2. Coat Chicken with olive oil, grapefruit and Orange Zest, as well as salt and pepper in a mixing bowl 3. Place chicken on a sheet pan and Roast for 15-20 minutes 4. Remove the chicken from the oven once it is cooked through, and moist. Cooking Process for Caramelized Agave Nectar Beet's: 1. Slice Beet's in 1 inch thin circular slices 2. Heat olive oil in a large sauté pan on medium high heat 3. Add beet's to the pan 4 Cooked Beet's for 3-4 minutes on each side until they are tender and caramelized 5. Turn off heat and coat the beet's with agave nectar 6. Season with salt and pepper 7. Plate Beet's Cooking Process for Citrus Basil Pan Sauce: 1. Add Fresh Juices to a sauce pan 2. Bring the juices to a boil 3. While doing this Chiffonade (Finely Slice) the basil, being sure to save a bit to garnish 4. Add Basil to the sauce pan 5. Once the juices are boiling prepare a slurry with the cornstarch (A Slurry is a mixture of the cornstarch and a bit of cold water until it reaches a pasty like consistency) 6. Slowly add slurry to boiling juices until desired consistency is reached (A Thick Juice like consistency) 7. Season with Salt and Pepper 8. Add chicken juices from your roasted chicken to your sauce at the very end to add a nice flavor to your sauce 9. Plate the Roasted Chicken, and Ladle a nice amount of sauce over it 10. Segment your orange and grapefruit into slices for garnish 11. Garnish The Chicken with fresh basil and segmented grapefruit and oranges Recipe Introduction:
I have a big love for Fritatta's, easily my favorite breakfast food to cook, and the great part is that it is one of the easiest. A Fritatta is almost like a Quice, except it doesn't have the pie crust. One of my favorite things to do when making a Fritatta is to look in my fridge and combine whatever vegetables, herbs and cheeses I have to make a wonderful combination of fresh flavors in my Fritatta. You will find that this is one of the easiest dishes to make after doing it a few times and will grow to love it. Note: Recipe is formatted for four serving Ingredients for Garden Vegetable and Swiss Cheese Fritatta: The ingredients I have chosen are 100 % interchangeable with other ingredients, I am just using the recipe for the Fritatta I made today as an example. 10 Eggs (Organic Preferably) 1 Diced Bell Pepper of any color 1 cup of Sliced Mushrooms 1 Sliced Leak 1 Sliced Avocado 1 small bunch of Cilantro Salt and Pepper to taste 2 Tablespoons of Butter 4 Slices of sliced swiss cheese (Any cheese will work great) Ingredients for Roasted Herb Breakfast Potatoes: 1 LB of Potatoes (Any Type) 1/4 cup Olive Oil Salt and Pepper to taste 1 Tablespoon of Chopped Fresh Rosemary (Any Herbs are Fine) Cooking Process for Roasted Potatoes: 1. Slice the potatoes any way you would like in even slices or chunks (Note the bigger the potatoes the longer they will take to cook) 2. In a large mixing bowl coat potatoes in olive oil, fresh rosemary, salt and pepper 3. Place Potatoes on a sheet pan with plenty of room for them to cook evenly 4. Roast Potatoes for 25-30 Minutes on 350 degrees 5. Remove potatoes from the oven once they are cooked evenly and have a nice crisp and caramelized look to them Cooking Process for Fritatta: 1. Pre-Heat Oven to 350 degrees 2. Crack and beat all 10 eggs in a large bowl 3. In a Large non-stick sauté pan melt butter on high medium high heat 4. Add Leak's, Bell Pepper, mushrooms, and Cilantro to the pan 5. Saute until caramelized 6. Turn Pan to Medium and add the egg mixture to the pan' 7. Let the eggs sauté for a few minutes until they are cooked half way through 8. Place the Saute pan in the oven for about five minutes then remove 9. The Eggs should be crisp and fully cooked 10. Add sliced swiss cheese across the fritatta 11. Place back in the oven for three minutes to melt the cheese 12. Slide the Fritatta out of the sauté pan onto a cutting board and cut in eight even slices like you would with a pizza 13. Plate the Fritatta and garnish the fritatta slices with fresh avocado slices 14. Place a little salsa in a dish on the side for your guests if you would like Recipe Introduction:
After tasting this Lobster dish tonight, I can honestly say it was the most satisfying meals that i have prepared in quite some time. The Fresh Rosemary and Thyme go so well melted in a creamy butter over the smokey grilled lobster tail. What is so great about this dish is that you can customize it by making any type of infused butter that you think would go well with the grilled lobster. Note: Recipe Modified for four servings Ingredients for Grilled Lobster Tail: 4 Lobster Tails Salt and Pepper Olive Oil Ingredients for Rosemary-Thyme Herb Butter: 1 stick of butter 1 teaspoon of chopped fresh rosemary 1 teaspoon of chopped fresh thyme 2 cloves of minced garlic Ingredients for Caramelized Red Potato Medallions: 8 Red Potato's 2 Tablespoon's of butter salt and pepper Ingredients for Smoked Paprika Brussel Sprouts: 1 LB of Brussel Sprouts 2 Tablespoons of Olive Oil Salt and Pepper 1 Tablespoon of smoked paprika Cooking Process for Rosemary-Thyme Herb Butter: 1. Leave out 1 stick of butter until it is relatively soft 2. Add chopped Rosemary, Thyme, and Garlic to the butter 3. Whisk in the ingredients and whip the butter 4. Cover and Refrigerate butter until needed Cooking Process for Caramelized Red Potatoes: Non-Stick Pan recommended for cooking process 1. Wash Red Potatoes 2. Sliced Red Potatoes into thin circular slices 3. Melt butter in a wide saute pan on high heat 4. Add Red Potatoes 5. Season potatoes with salt and pepper 6. Flip Potatoes every few minutes to allow caramelization to develop 7. Plate potatoes once they are cooked though, crisp, and caramelized Cooking Process for Smoked Paprika Brussel Sprouts: 1. Cut Brussel Sprouts in Half and cut off the stem 2. Add Olive Oil to a saute pan on high heat 3. Add brussel sprouts 4. Season brussel sprouts with salt, pepper, and smoked paprika 5. Saute for 7-10 minutes until the brussel sprouts are soft with a slight crunch, and have some caramelization Cooking Process for Grilled Lobster Tail: 1. Using Kitchen Shears cut the lobster down the middle of the soft part of the shell (The Bottom of the Lobster) 2. In a mixing bowl mix coat Lobster Tails with olive oil, salt and pepper 3. Pre-heat Grill to high heat 4. Grill Lobster with the shell facing up for five minutes 5. Flip Lobster over with the soft side facing up 6. Add a 1/2 Tablespoon of the herb butter to the inside of the lobster tail to melt 7. After five minutes plate the lobster tail Citrus and Brown Sugar Tilapia served with Smoked Paprika Sweet Potatoes and Sauteed Zucchini11/24/2014 Recipe Introduction:
This has been one of my favorite dishes to cook and to eat, it is so special to me because it transforms an ordinary fish like Tilapia, into a crisp, juicy, citrusy, and sweet culinary delight. This can be done with ordinary ingredients like oranges, lemons and brown sugar, that most households have lying around. The Smoked Paprika Sweet Potatoes end up with a nice sweet and smokey taste, while the sautéed Zucchini adds a nice color as well as a nice crunch to the dish. Note: Recipe formatted for four serving: Ingredients for Citrus and Brown Sugar Tilapia: 4 Tilapia Fillet's Zest of 1 Orange and 1 Lemon Juice from the zested orange and lemon 1/4 Cup of flour 1/4 cup of brown sugar 2 tablespoons of butter Salt and Pepper 1 Orange sliced into round slices 1 lemon sliced into round slices Ingredients for Smoked Paprika Sweet Potatoes: 2 large sweet potatoes 1/4 cup of olive oil 1 tablespoon of smoked paprika salt and pepper Ingredients for sauteed Zucchini: 2 tablespoons of olive oil 4 or 5 Zucchini's salt and pepper 2 minced garlic cloves Cooking Process for Smoked Paprika Sweet Potatoes: 1. Wash Sweet Potato's 2. Slice sweet potatoes in thin one inch circular slices 3. Mix sliced sweet potatoes, olive oil, smoked paprika, and salt and pepper in a mixing bowl being sure to coat sweet potatoes evenly 4 Pre-heat oven to 400 degrees 5. Roast sweet potatoes on a sheet tray for 15-20 minutes, until sweet potatoes are soft and caramelized Cooking Process for sautéed zucchini: 1. Slice Zucchini into a shape and size of your liking 2. Saute Zucchini with olive oil in a sauté pan on medium high heat 3. add salt pepper and garlic 4. plate zucchini once it is caramelized and cruncy Cooking Process for Citrus and Brown Sugar Tilapia: 1. Combine flour, orange zest, and lemon zest in a mixing bowl 2. Dredge tilapia fillets in the flour and zest combination 3. Melt butter on high heat in a wide sauté pan 4. Sear Tilapia skin side facing up (2 minutes on each side until a golden crust is formed) 5. Turn heat to low and add orange and lemon juice to sauté pan 6. After 2 Minutes season tilapia with salt and pepper then plate Tilapia 7. Caramelize sliced oranges and lemons with remaining liquid in the pan and sprinkle the brown sugar over it 8. Once the orange and lemon slices are caramelized, use them for garnish on your plate Pan Seared Wild Hake Loins with a Tomato Fricasee Paired with Grilled Orange Zested Eggpant11/23/2014 Recipe Introduction:
This is a wonderful dish because it is so versatile. The Tomato Fricasee Sauce can go on just about any type of white fish and come out great, so don't worry about matching the fish type. Let me start by explaining that a Tomato Fricasee is a Cream Sauce derived from sautéed Tomatoes, Mushrooms, Garlic and Onion. The Grilled Eggplant is an excellent side to any dish when cooked properly. Cooking Eggplant is a big challenge even for those of us in the Restaurant Industry. But once it is explained it is a fairly easy concept. Eggplant is one of the few vegetables that you want to overcook. A tasty eggplant will be juicy and soft, there should be no crunch to it at all. To finish I want you to be sure to remember how a Fricasee sauce is made, and keep that in your pocketbook. Because like all other bases you can make any type of Fricasee unique by changing up the main ingredient and keeping the same supporting ingredients. For example, I could create a Eggplant Fricasee by making Eggplant the main ingredient, and sticking with the supporting ingredients which are the Onions, Garlic and Mushroom's. Note: Recipe Formatted for four serving Ingredients for Tomato Fricasee: 2 Cups of Half and Half 2 Tablespoons of Butter 5 sliced mushrooms (Any Type) 1 Cup of Cherry or Grape Tomatoes (The More colorful the tomatoes the more beauty your sauce will carry) 1/2 of a diced onion 4 cloves of minced garlic 1 Tablespoon of Chicken Stock 1/2 cup of white wine Ingredients for Pan Seared Hake: 4 Wild Hake Loin 1 1/2 Tablespoons Butter Salt and Pepper Ingredients for Grilled Eggplant: 1 large eggplant or 2 small eggplants 1/2 Cup Olive Oil Orange Zest of One Orange Salt and Pepper Cooking Process for Tomato Fricasee: 1. Melt Butter on high in a sauce pan 2. Saute mushrooms, cherry tomatoes, diced onion, and garlic 3. Add white wine and reduce 4. Whisk in half and half 5. Whisk in chicken stock 6. Reduce sauce until a creamy consistency is reached being sure to whisk often Cooking Process for Hake: 1. Melt Butter on High heat 2. Saute fish skin side facing up until a golden brown crust is formed on each side 3. Plate Hake and drizzle the Fricasee sauce over and around the fish Cooking Process for Grilled Eggplant: 1. Slice Eggplant into 2-inch long slices lengthwise 2. Coat eggplant slices with olive oil in a mixing bowl 3. Sprinkle salt, pepper, and Orange zest over the eggplant 4. Pre-Heat Grill to high heat 5. Grill Eggplants for about two minutes on each side, Being sure to enhance the grill marks for presentation 6. Once Eggplants are soft, cooked-thorough, and contain Grill marks they are finished Recipe Title: Grilled Lamb Loin Chops rubbed with Thyme and finished with a Sicilian Lemon Cream Sauce Roasted Acorn Squash garnished with sautéed Garlic Roasted Mushrooms Recipe is formatted to serve four people Recipe Introduction: The Lamb Loin Chops are a great winter recipe; your family or friends will love. Hearty and gamey meat like lamb to fight off a cold winter night is the perfect dish. I added Roasted Acorn Squash as the side to this dish to really show off a nice winter vegetable that is really under rated. I believe Acorn Squash and Squash in general are under used because people are not quite sure how to cook them. In todays blog I will go step by step on one of the best cooking methods for Acorn Squash. Ingredients for Lamb Loin Chops: 6-8 Lamb Loin Chops Fresh Thyme ¼ cup Olive Oil Dash of Salt and Pepper Ingredients for Sicilian Lemon Cream Sauce: ½ Cup of Pure Lemon Juice or Fresh Squeezed Lemon (Sicilian Lemon’s or Sicilian Lemon Juice if possible) 2 Cups Half & Half 1 Table Spoon Chicken Stock ½ an Onion Diced 2 Tablespoon’s of Butter Ingredients for Roasted Acorn Squash: 2 Whole Acorn Squash’s 3 Cloves minced Garlic Mushrooms (Any Type exotic or typical will work) Salt and Pepper ¼ Cup Olive Oil Cooking Process for Sicilian Lemon Cream Sauce: 1.Melt Butter in a Sauce Pan of High Heat 2. Add Onions and Garlic (Sauté until Translucent) 3. Turn heat to low and whisk in half and half 4.Whisk in chicken stock and lemon juice 5. Reduce sauce to a creamy consistency being sure to whisk often 6. Once sauce has reach desired consistency keep warm on low heat Cooking Process for Grilled Lamb Loin Chops: 1.Rub Lamb Loin’s with Olive Oil, Fresh Thyme, and a dash of Salt and Pepper prior to cooking 2. Pre-Heat Grill to the highest heat setting 3. Grill Lamb Loin’s for 2 minutes on each side to a Medium-Rare to Medium Lamb Loin 4. Drizzle Sicilian Lemon Cream Sauce around your Lamb Loin’s when plating Cooking Process for Roasted Acorn Squash: 1.Preheat oven to 400 Degrees 2.Place Whole Squash on a sheet pan with Parchment Paper 3. Let whole squash cook for about 30 minutes (Remove Squash when it is soft and easy to cut into, (The consistency of a cooked sweet Potato) 4. Cut Squash in half then in half again until you have four lengthwise slices 5. Season Squash with Salt and Pepper 6. Sautee Mushrooms and Garlic with the Olive Oil until caramelized 7. Garnish the Acorn Squash with the Sautéed Mushrooms and plate it Recipe Introduction:
This is a relatively easy recipe for how nice nice of a dish it can create. I believe that this is such a interesting recipe because it turns an everyday dish like Pork Loin into a Culinary delight that will wow.. your family and friends. Ingredients: Ingredients for Pork Loin- Pork Loin (A few Pounds is perfect for a family) 1 Apple of any type 1 Onion 1/4 Cup Real Maple Syrup 1/4 Cup Brown Sugar 1/4 Cup Worchestershire Sauce 1/4 Cup Vinegar of any type (Preferably White Balsamic or Balsamic) 1/4 Cup Olive Oil Ingredients for Green Beans: 1 LB Green Beans (De-Stemmed) 1/4 Cup Sliced Almonds 2 Tablespoons Olive Oil Salt and Pepper seasoned to your liking Cooking Process for Pork Loin: 1. Pre-Heat Oven to 350 Degrees 2. Place Pork Loin in a Deep Roasting Pan 3. Slice apple and Julienne Onion and put them in the roasting pan with the pork 4. Drizzle Maple Syrup, Worchestershire Sauce, Vinegar, and Olive Oil on the pork 5. Rub the pork with brown sugar 6. Cover Pork with Foil and let it roast at 300 degrees for 2-3 hours 7. Remove Pork from oven 8. Strain Natural Pork juices into a sauce pan while saving the caramelized apples and onions 9. Bring the pork juices to a boil in the stock pan 10. Thicken the juices with a cornstarch slurry and whisk slowly into the sauce until the desired consistency is reached To make Cornstarch Slurry: Add Cornstarch a mixing bowl, and mix the cornstarch with cold water ,going for a pasty like consistency. 11. Slice Pork Loin into serving sizes 12. Fan out the Pork Loin slices on the plate using the caramelized apples and onions as a garnish on the pork 13. Drizzle the Natural Pork aus jus sauce oven the pork 14. Congratulations your gourmet dish is complete! Cooking Process for Green Beans Almondine: 1. Add the olive oil to your sauté pan 2. Add the green beans to the sauté pan 3. Saute the Green means until they start to brown, being sure to flip the green beans every minute or so 4. Add the sliced almonds to the green beans 5. Season the green beans with salt and pepper to your liking 6. Once the green beans have a nice crunch and are cooked through you are all done (The Consistency should be similar to Asparagus) |
AuthorA Culinary Heart emphasizes a Chef's love for the art of cooking and showcases the dishes that this passion can inspire. A Culinary Heart blog feeds off the author's love of creating dishes and sharing culinary secrets in effort to give back to the culinary industry and it's follower's with an easy to follow to blog for food lovers of all types and experience levels. Archives
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