Cook with the Chef June 21, 2008
La Montanita Coop
Chefs Marc Black and Michelle Blodget from the Montanita Coop prepared a delicious spicy seared chicken using Pollo Real chicken, Heidi’s Red Chile Raspberry Jam, fresh red onion and cilantro, all purchased at the Farmer’s Market.
Spicy Seared Chicken with Charred Red Onion Relish and Red Chile Raspberry Sauce
– Recipe by Marc Black
Serves: 4
4 boneless skinless chicken breasts
Cajun spice rub
1 Red onion
Cilantro
1 Jalapeno, seeded and diced
2 limes, juiced
Olive Oil
1 10 oz. jar Heidi’s Raspberry Red Chile Jam
1 16 oz. container of More Than Gourmet Demi-Glace Gold
Sea salt to taste
Black pepper to taste
1. Marinate the chicken in the juice of one lime and spice rub for at least one hour, preferably overnight.
2. In a sauté pan, heat 2 T of olive oil. Quarter and peel the red onion, leaving the root end on for the moment. Sear all sides until a dark golden brown, and then remove. Small dice the onion.
3. Mince the cilantro.
4. Seed and small dice the jalapeno. Make sure to wear gloves while doing this or don’t touch anything until you’ve washed your hands afterward.
5. Mix the onion, cilantro, jalapeno, remaining juice of one lime, about 3-4 T of olive oil, salt and pepper. Cover and allow to marinate.
6. Slice the chicken breasts on a bias. Heat 3-4 T of olive oil in a sauté pan and sear the chicken until it is done; it should be moist.
7. While the chicken is cooking, heat up the demi-glace in a sauté pan. Add about half the jar of jam and heat together. Add your own herbs or spices if you wish, including salt and pepper.
8. Serve the chicken atop a bed of your favorite local mixed greens with the relish and sauce.
Cook with the Chef June 21, 2008
Chef Eric Laslow
(Antonio Manzanares of Shepherd’s Lamb)
Chef Eric Laslow of The Blue heron at Sunrise Springs kicked off our first Cook with the Chef date of the summer. He offered up an elaborate roasted lamb with chimichurri and roasted paprika potatoes, as well as a chayote and watercress salad with tomato sorbet and cucumber gelee.
Roast Leg of Lamb with Paprika Potatoes and Chimichurri
Smoked Paprika Potatoes:
1 lb. fingerling or red potatoes
1 T. capers
½ cup chopped parsley
½ cup sweet onion sliced thin
1 t. smoked paprika
½ cup Spanish olive oil
2 T. sherry vinegar
lemon juice
salt
Boil potatoes in salted water until tender. Remove from heat, drain and rinse under cold water
Combine all other ingredients and toss with potatoes.
Chimichurri:
½ cup olive oil
3 T. vinegar
2 jalapenos
1 small bunch parsley
3 T. chopped cilantro
1 clove garlic
1 bay leaf
sea salt
Combine all ingredients in a processor until smooth
For Lamb:
2 cloves garlic
salt and pepper
olive oil
Crush garlic and chop fine. Rub lamb leg with oil and seasonings. Sear in a roasting pan over medium high heat. Place in a preheated 375 degree oven and roast until desired temperature (for medium rare, about 45 minutes).
Chayote and Watercress Salad with Tomato Sorbet and Cucumber Gelee
1 chayote squash sliced julienne
1 bunch watercress, rinsed and dried
2 RIPE tomatoes
¼ cup basil, chopped fine
2 T. olive oil
salt to taste
powdered gelatin
Sorbet:
Puree your tomato in a processor with basil and 1 t. olive oil. Season with salt. Put in ice cream maker. Set aside.
Gelee :
Puree your cucumbers in a processor. Place in a fine mesh strainer and press out all liquid. Measure your cucumber juice. For every 1 cup of juice you will need 2 t. of powdered gelatin. Reserve ¼ cup cucumber juice. Bring remaining juice to a boil and immediately remove from heat. Dissolve gelatin in cold juice. Add hot juice, stir and pour into a shallow pan to set.
Dressing:
2 cups lemon
1 cup yuzu
1 T. sea salt
2 T. soy
2 T. chopped garlic
2 T. chopped ginger
1 T. sciracha
1 T. black pepper
Combine ingredients and marinate chayote for several hours.
When ready to serve, toss with watercress and a teaspoon of good olive oil. Top with sorbet and gelee.
