Roasted Chicken Breast with Mustard and Herb Spätzle and Mustard Glazed Carrots

Ingredients:
Chicken Breast:
2 Chicken Breasts
¼ cup Blended Oil
Salt & Pepper, to taste

Spätzle:
3 Egg Yolks
3 Eggs
2 cups Milk
1 tbsp Salt
4 tbsp Mustard
2 tbsp Parsley & Dill mix
Pinch of Pepper
4 cups Flour
½ cup Butter

Carrots:
5 Carrots
¼ cup Butter
1 Cipollini Onion, sliced
4 tbsp Chicken Stock 
1 Clove Garlic, diced
2 tbsp Mustard
1 tsp Lemon Juice
2 tsp of Sherry Vinegar
2 tbsp Hen-of-the-wood Mushrooms
¼ cup Vegetable Stock

Method of Preparation:
Spätzle:

Add the yolks, eggs and milk to a bowl and mix together. Add the salt and mustard and continue to stir. Add the parsley and dill mix, pepper flour and continue to whisk. After you’re done whisking add butter and stir it in. Let it sit for an hour or two.

In a hotel pan or a big pot of water, place the Spätzle into the perforated hotel pan. Push the mixture back and forth with a scraper so that the mixture starts to fall through the perforations. Gently stir the Spätzle in the water until they start to float. Place them into a bowl full of ice water. Once most of the ice is melted, scoop the Spätzle into another bowl.

Dump some onto a plate with paper towels. Place some butter into a pan until it browns. Place the Spätzle into the pan let it start to caramelize slightly. Stir the Spätzle so that it browns on all sides. 


Carrots:
Slice the carrots and quarter them up. Add butter to a hot pan throw the carrots in. Add the sliced onion to the pan as well. Add diced garlic to the pan. Add the stock and mustard to the pan. Next, add the lemon juice and sherry vinegar to the pan. Turn the heat down and let all the ingredients simmer. Also, add the mushrooms to the pan as well. Add some vegetable stock to the pan to help with the cooking process. Lightly stir. Add some Dill and Parsley to brighten up the carrots.

Chicken Breast:
Start but taking a paper towel and dabbing the chicken to get rid of some moisture. Add blended oil to a pan. Season the chicken with salt and pepper right before you place the breasts into a pan. Keep the heat on high as possible. Baste the top side of the chicken before placing into the oven. Cook the chicken skin side down the whole time. Place the pan in the oven at 400 degrees. Take the chicken out of the oven and place it back on the burner. Season the other side with salt and pepper. Flip the chicken over and let it cook. Add some butter and sherry vinegar to the pan baste the chicken. Garnish with crispy onions. 

Plating:
Place the Spätzle on the plate first. Next, add the carrots on top of the Spätzle. Garnish with some red mustard greens. Add the chicken on top. 

Seared Trout Foragers Bouillabaisse

Ingredients:
Bouillabaisse:

½ cup Cauliflower Olive Oil ½ clove Garlic
2 Cipollini Onions, diced
1 Shallot
Pinch of Salt
1 cup Maitake Mushrooms
1 cup Oyster Mushrooms
1 tsp of Saffron
2 cups of Fingerling Potatoes
2 tsp Sherry Vinegar
2 tsp Lemon Juice
½ cup Kale Rabe
1 ½ cup Mushroom Broth
½ cup Escargot

Trout:
2 Rainbow Trout Salt, to taste
White Pepper, to taste
1 tsp Lemon Oil

Poached Quail Eggs:
6 Quail Eggs

Sourdough Bread:
½ loaf Sourdough Bread


Method of Preparation:
Bouillabaisse:

Start by slicing up the cauliflower and adding it to a pan with some olive oil. Add the diced-up garlic to the pan. Add a pinch of salt to the pan. Put in the onions and shallot into the pan as well. Place the Maitake and Oyster Mushrooms into the pan. Add saffron and fingerling potatoes to the pan. Pour in the sherry vinegar and lemon juice. Sprinkle the Kale Rabe on top. Add the mushroom broth to the pan. Add the escargot to the pan and let them simmer.

Trout:
Remove the head of the trout and cut the trout length ways. Run your finger down the spine of the fish until you feel the pin bones and remove them. Trim the fish and cut them into halves. Season one of the trout and place into a pan with lemon oil. Flip the fish and season the other side.

Poached Quail Eggs:
Slice the top of the egg off and pour the yolk and egg whites into a pot of water. Remove after a few minutes. Sourdough Bread: Place on grill until toasted.

Plating:
Make a bed of microgreens and Bok Choy onto the plate. Place the bouillabaisse on top of the greens. Put the quail eggs on top of the bouillabaisse. Lay the trout down next. Add a piece of the bread.

Cast Iron Seared Halibut over Lobster Bake

Ingredients:

Olive Oil
Lobster
1 Garlic Clove
2 sticks Celery
½ cup of Fennel
1 White Onion, sliced
1 Leek
1 Lemongrass
1 Ginger
2 tbsp of Miso
3 tbsp of Soy Sauce
3 cups of Cold Water
3 tbsp Tomato Paste Salt,
pinch Benito flakes,
handful Seaweed
1 ear of corn
6 Pennsylvania Chanterelle Mushrooms
12 Clams
8 Fingerling Potatoes
½ cup Tuscan Kale
12 Cherry Tomatoes, sliced in half
1 tsp Lemon Juice
1 tsp Sherry Vinegar
Halibut
Salt & Pepper, season to taste
1 tpsb Butter
2 sprigs of parsley
1 tsp of Cherry Vinegar
1 tsp of Lemon Juice

Method of Preparation:
Add oil to a pot and put in the lobster shells. Slice a garlic glove. Add celery and fennel to the pot. Put the sliced onion into the pot as well as leek. Smash the lemon grass to release the oils and put it on the pot. Slice the ginger and add it. Let the lobster reduce down by turning down the heat. Add miso and soy sauce to the stock. Add the tomato paste. Take the stock of corn and remove the kernels. Place the corn into a hot pan with oil and sauté. Cut the stems off the mushrooms. Next, start to steam the clams. Add the fingerling potatoes to the pan with the corn. Add garlic and white onions to the pan. Also, add leeks.

Season one side of the halibut with salt and pepper before placing it in a cast iron pan. Let the halibut cook for a few minutes without touching it. Turn down the heat a little bit depending on the fish. Add the stock to the pan with the corn. Add the clam juice to pan as well as the sliced-up tomatoes. Slice up the lobster meat and add it the pan and mix. Season the other side of the fish and add butter and parsley. Flip the fish after adding the lemon juice and cherry vinegar. Add the Benito flakes and seaweed to the stock.

Plating: Place the lobster, corn into a bowl. Add the clams. Place the halibut on top of the clams.