Ingredients:
Tomato, Peach and Corn Salad:
1 Shallot, diced
1 clove, Garlic
3 Peaches, diced
3 Heirloom Tomatoes, diced
4 cups Corn
Salt, to taste
2 leaves, Basil, diced
4 tbsp Olive Oil
1 tbsp Sherry Vinegar
1 tbsp Pesto
Goat Cheese, to taste
Corn Stock:
5 Corn Cobs
2 white Onions
½ cup Celery
3 cups Water
1 sprig Thyme
1 clove Garlic
½ cup White Wine
Sweet Corn Soup:
4 cups of Corn
1 cup Corn Stock
1 White Onion, diced
½ cup Heavy Cream
¼ stick of Butter 1 tbsp Goat Cheese
Pan-Roasted Free Range Chicken Breast:
1 whole Chicken
2 tbsp of Olive Oil
Salt and Pepper, to taste
Method of Preparation:
Chicken Breast:
First, break down the chicken by Frenching the chicken by cutting the tendons and snapping the wings at the joint. Remove the breast from the chicken thigh. Add oil to a pan and let it heat up. Season the chicken breast with salt and pepper. Put the chicken in the pan skin side down and press down on it until the skin is nice and flat. After getting a nice sear in the pan put the pan in a 500-degree oven for about 20 minutes.
Corn Stock:
Snap the bottom of the corn and peel it down. Grab the top and snap and pull it down and shuck the corn. Cut the corn off the cobs. Snap the corn cobs in half and put them into a pot to start a corn stock. Soup: Slice up one white onion and add to a pot. Stir until it starts to become translucent. Add the corn to the pot and stir that in. Stir in the corn stock and heavy cream and let it come up to boil. Add soup to a blender to puree it. Salad: Add the diced shallot, garlic, peaches, tomatoes and corn to a bowl. Sprinkle salt and add the fresh basil to the bowl. Add the vinegar and olive oil to the bowl and mix it all together. Add two tablespoons of the salad to a hot pan to heat it up.
Plating:
Smear the pesto on to a plate and add the salad on top of it. After the salad is warmed up place the chick breast on top of it. Pour soup into a bowl. Garnish it with the pesto and goat cheese.