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.

Black Sea Bass with Artichoke Stew | Chef Lee Chizmar

Artichokes and salsify cooked in Barigoule:

1 lemon

8 artichokes, turned and peeled, covered in acidulated water.

¼ c evoo

1 horse carrot peeled sliced in half and then julienned on the bias.

1 Spanish onion, julienned. 

2 stalks of celery julienned on the bias.

3 clv. of garlic sliced thin

3 sprigs of thyme

1 tsp kosher salt

1 cup white wine

1 qt. of vegetable stock

Parsley stems

Method of Preparation:

Cut 1 lemon in half and squeeze the juice from the lemon into 1.5 Qts of water.  Remove the outer leaves of the artichoke. Next, cut the top of the artichoke off using a serrated knife.  The goal is to slice through the leaves leaving about a quarter-inch of the base of the leaves and exposing the top of the choke (the fibrous section in the center on top of the heart). Then using a peeler or a good vegetable peeler, peel away the outer fibrous (darker green) parts of the base of the artichoke and stem.  Next, cut in half and using a spoon or a melon baller, carefully remove the rest of the fibrous choke from the top of the heart and place into the acidulated water.  Clean the rest of the artichokes and place in the water.

Next in a saucepan over medium heat, add the evoo and garlic.  Gently simmer the garlic until golden brown and then add the rest of the vegetables, thyme, parsley stems and salt.  Sweat the vegetables stirring occasionally for about 10 minutes until the onions are soft and translucent.  Then add the white wine and reduce until almost dry.  Add the vegetable stock and cleaned artichokes and cover with a cartouche (parchment paper, cut in a circle to meet the width of the pot).  This allows for more even cooking and still allows for steam to escape.  Cook the artichokes until they are knife tender.  Usually takes about 10 to 15 minutes once the Barigoule comes up to a simmer.  Once the artichokes are cooked you can assemble the rest of the recipe or cool down in the liquid for later. The artichoke half should each be quartered lengthwise.

Salsify:

4 pc. Peeled and placed in acidulated water.

2 cups milk

1 tsp salt.

Method of Preparation:

Place the peeled salsify in a saucepot and cover with milk.  Add the salt and place on the stove over medium-high heat.  Bring to a simmer and poach the salsify until tender.  Usually, you can tell the salsify is cooked when it begins to bend gently or knife tender.  Once the salsify is cooked remove from the milk and allow to cool.  Then slice on the bias and reserve for later use in the recipe.

Assembly of the final dish:

1 tbsp. blended oil

1 to 2 cups of oyster mushrooms destemmed and peeled into uniform pieces.

2 tbsp. julienned shallots

2 cups of the cooked artichokes

Salsify cut on the bias

1 cup of the mirepoix vegetables from the Barigoule

1 tsp of sherry vinegar

1 tsp lemon juice

4 cups of Barigoule liquid

2 cups spinach

¼ c parsley leaves

2 Large Plump Oysters

Kosher salt and pepper to taste

Method of Preparation:

In a heavy bottom sauce pot heat the oil until smoke point is just reached.  Add the oyster mushrooms and cook stirring occasionally until the mushrooms are golden brown and slightly crispy.  Next turn the heat down to medium and add the shallots.  Cook for a few minutes until shallots are translucent and then add the artichokes, salsify, vegetables, sherry vinegar, lemon juice, and the liquid.  Bring to a simmer and adjust the seasoning add in Oysters.  Once you are ready to serve, add the spinach and the parsley leaves.

Simmer for 1 minute and portion into 4 bowls.  Top with the cooked black bass

Seared Black Bass:

4 black bass filets, descaled.

1 tbsp blended oil

4 sprigs of thyme

1 tsp. lemon juice

½ tsp. sherry vinegar

2 to 3 small cubes of butter

Kosher salt and white pepper

Method of Preparation:

Heat a cast-iron pan over medium-high to high heat.  Add the oil and when the oil is almost to smoking point ready the fish.  First using a paper towel, blot dry the skin side of the black bass.  Next season the skin with salt and white pepper.  When you see the oil begin to smoke place the bass into the cast iron skin side down.  Using a fish spatula, gently apply firm pressure to the back side of each of the bass filets.  You are attempting to flatten out the filet allowing for all of the skin to be in contact with the cast-iron to allow for an even sear.  Once the cast iron returns to smoke point reduce the heat to medium.  As the fish cooks the skin will relax a bit, you will not have to keep as much pressure.  Once you begin to see the edges of the bass caramelizing and turning golden brown you know you are getting close.  Begin to gently lift the filets to check the sear.  Once the desired sear is reached, turn off the heat, season the back half of the fish and add the butter, thyme, lemon and sherry vinegar.  Be careful as the oil will still be pretty hot and it may splatter.  I usually add the butter and allow to melt for a few seconds and then add the liquid and thyme directly onto the butter.  Gently swirl the pan and then carefully flip over each of the filets.  They can remain in the pan for only about 1 to 2 minutes before they are fully cooked.  Serve immediately over the artichokes and broth.