http://www.lovellsoflakeforest.com/home/recipes/poultry http://www.lovellsoflakeforest.com/home/recipes/poultry/braised-creole-chicken-with-caribbean-curry-jumbalaya-rice-with-pico-de-gallo-cilantro-and-arugula-salad Braised Creole Chicken with Caribbean Curry Jumbalaya Rice with Pico De Gallo, Cilantro and Arugula Salad Makes 6 The Set Up 6ea Airline Chicken Breast 16oz Creole Sauce with Caribbean Curry 16oz Jumbalaya Rice 4oz Pico de Gallo 2oz Olive Oil Salt and Pepper to taste Heat no-stick sauté pan and add olive oil. Dusted the chicken with the Caribbean curry seasoning and then sear the chicken breast skin side down, sear one side and flip the chicken, add the Creole sauce and bring the sauce up to a simmer. Braised the chicken until done. In another sauté the Jumbalaya rice the temperature using a little of the Creole sauce to help moisten. Place the Jumbalaya rice in the center of the plate using a 3-inch ring mold. Place the chicken on the Jumbalaya rice and spoon the remaining sauce around the plates. Build a small salad of cilantro and baby Arugula with lemon vinaigrette. The Creole Sauce 14ea Tomatoes, ripe 2ea Yellow Onion, dice small 4ea Celery stalks of, diced small 8ea Cloves of garlic crushed 2oz Olive Oil 46oz Chicken Stock 4ea Bay leaf 2tbl Caribbean Curry Tabasco Sauce, to taste Jalapeno Sauce, to taste Salt and Pepper to taste Sliced the tomatoes into half, brush on a little olive oil and roast the tomatoes in a pre-heated oven at 350 degree until almost dry. In a large pot sauté all the vegetables until translucent, do not brown. Add in the roasted tomatoes, crushed garlic cloves, chicken stock, bay leaf and Caribbean curry. Bring to a boil, reduce to a medium simmer and reduce by one forth. Puree using a wand or blender. Strain through a china cap then strain thru a chinos. Season to taste with Tabasco and Jalapeno Sauces, salt and pepper. James A. Lovell lll – Executive Chef Pico de Gallo 2oz Red Pepper, diced small 2oz Poblano Pepper, diced small 2oz Yellow Pepper, diced small 2oz Red Onion, diced small 2oz Olive Oil 1ea Juice of lemon Salt & Pepper to taste Place all ingredients into a bowl and combine well, check for seasoning and adjust. The Jambalaya Rice 4 cups cooked rice 2oz Red Pepper, diced small 2oz Poblano Pepper, diced small 2oz Yellow Pepper, diced small 2oz Celery, diced small 2oz Red Onion, diced small 3ea Cloves of garlic, crushed 2oz Olive Oil 6oz Creole Sauce 2oz Tomato juice 2oz Worcestershire sauce Tabasco sauce, to taste Jalapeno sauce, to taste Salt and Pepper to taste Sauté vegetables with olive oil until wilted. Add Creole sauce, tomato juice and Worcestershire sauce. Let simmer for 10 minutes. Season with Tabasco sauce, Jalapeno sauce salt and pepper. Pour over cooked rice and mix well. Caribbean Curry Powder 2tsb Whole Allspice 2tsb Whole Cumin 2tbs Whole Brown Mustard Seeds 2tbs Fenugreek 2tsb Whole Aniseed 2tbs Whole Black Peppercorns 2ea Dried Red Chiles 2oz Coriander Seeds 2ea Cinnamon Sticks Dry roast all together, grind and mix with 4tbs Ground Ginger 2tsb Ground Turmeric James A. Lovell lll – Executive Chef http://www.lovellsoflakeforest.com/home/recipes/poultry/braised-creole-chicken-with-caribbean-curry-jumbalaya-rice-with-pico-de-gallo-cilantro-and-arugula-salad Thu, 31 Jul 2008 12:56:33 -0500 http://www.lovellsoflakeforest.com/home/recipes/poultry/-seared-airline-chicken-breast-with-balaton-cherry-stuffing-cherry-infused-veal-reduction-and-pumpkin-cream Seared Airline Chicken Breast with Balaton Cherry Stuffing Cherry Infused Veal Reduction and Pumpkin Cream Serves 4 4ea 10oz Chicken, airline breast 12oz Cherry Stuffing 12oz Veal Reduction infused with cherries 8oz French Green Beans Clean off any excess fat leaving the skin intact and french the wing bone of each airline breast. Salt and pepper, bring a sauted pan up to temperture, add oil and seared the skin side first. Flip the chicken over and place the pan into a 350-degree oven until internal temperture of the chicken breast reaches 160 degrees. Remove chicken kept warm until plate-up. Cherry Stuffing 2 loafs Sandwich Bread, thick cut, crust removed, your choice 8oz Balaton Cherries, pitted 1ea Onion, small, small diced 4ea Celery Stalks, small diced 8oz Butter, unsalted 8oz Chicken Stock 2tea Fresh Sage, Minced 2tea Ground Poultry Powder Salt and Pepper to taste Cut the bread up into small cubes, set aside in a warm dry area and let it become stale. The staler the bread the more liquid it will absorb. Place the diced onion, celery and butter in a small pot and slowly heat up on a low heat. Keep on a very low heat until the onion and celery become tender. Warm up the chicken stock. Put the stale bread in a large mixing bowl; add the pitted cherries, fresh sage and poultry powder. Add the melted butter with onion and celery. Mix carefully not to break up the bread cubes. Now add the warm chicken stock. Watch for your consistency, you do not want the stuffing to become to wet. Check for seasoning and adjust to your taste. Bake in an oven at 350 degrees until golden brown. Set-aside until plate setup. James A Lovell lll – Chef de Cuisine Natural Veal Reduction infused with Balaton Cherries 2lbs Frozen Balaton Cherries 2 cups Napa Cabernet, (nice quality), you drink the rest 6oz Sugar 3tbl Whole Black Peppercorn 2ea Bay leaf 4 cups Veal Demi Glace, any good butcher or gourmet shop will carry this in their frozen section. In a saucepan reduce the Napa cabernet with the sugar, peppercorn, bay leaf and the cherries. Reduce to a syrup stage then add the Veal Demi glace. Reduce again by ¼ and then strain thru a chinoise. Add a little knob of butter to the sauce just before services; this will enhance your flavor profile. Pumpkin Cream 1cup White Wine 2lbs Fresh Pumpkin Meat, diced small cubes 1ea Onion, med. size small dice 1ea Cinnamon Stick 1qt Heavy Cream Salt, White Pepper, Ground Cinnamon and Nutmeg to taste Using a small pot add the white wine, pumpkin meat, onion and cinnamon. Bring to a boil and reduce the white wine to almost dry, careful not to burn the bottom, and then add the heavy cream. Reduce by one-half, Remove the cinnamon stick and puree using a blender. Strain thru a chinoise. Season to taste using salt, white pepper, ground cinnamon and ground nutmeg. Depending on the sweetness of the fresh pumpkin meat you might need a pinch or two of sugar to enhance the cream sauce. Also if pumpkin is not available, sweet potatoes will work just as well. James A Lovell lll – Chef de Cuisine http://www.lovellsoflakeforest.com/home/recipes/poultry/-seared-airline-chicken-breast-with-balaton-cherry-stuffing-cherry-infused-veal-reduction-and-pumpkin-cream Thu, 31 Jul 2008 13:05:40 -0500