Curd Potatoes & Roasted Chicken

CHILDREN’S RECIPE: Mozzarella Curd Potatoes
Ingredients:
3 Yukon Gold Potatoes, peeled
2 tbsp Salt
2 cups Milk
3 tbsp Butter
1 cup Mozzarella Curd

Method of Preparation:
Place potatoes in a large pot and season heavily. Simmer until potatoes are cooked through. Drain thoroughly. Rice the potatoes and put back in the large pot. In a separate pot, combine milk and butter until butter is dissolved; do not boil. Add mixture to the potatoes. Stir aggressively. Once the potatoes are smooth, fold in mozzarella curd and continue to stir until cheese is melted and potatoes become stringy.

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FAMILY RECIPE: Roasted Half Chicken with Mozzarella Curd Potatoes, Asparagus and Truffled Jus
Ingredients:
2 halves Boned Chickens
Salt, Pepper to taste
1 tbsp Rosemary, chopped
1 tbsp Garlic, chopped
1 tbsp Thyme, chopped
½ cup Extra Virgin Olive Oil
½ Lemon, juice of
6 spears Asparagus, blanched
½ cup Extra Virgin Olive Oil
¼ cup Lemon, juice of
¼ cup Shallot, minced
Salt, Pepper to taste
1 cup Chicken or Veal Jus
¼ cup Truffles, chopped
2 tbsp Butter
Mozzarella Curd Potatoes, from children’s recipe

Method of Preparation:
In a small mixing bowl, combine rosemary, garlic, thyme and olive oil. Place on chicken and allow to marinate for at least 30 minutes. Season chicken liberally with salt and pepper; spoon more marinade over chicken and drizzle with lemon juice. Cook skin side down in a large sauté pan over medium high heat. Once golden brown, flip and bake at 400F for 6-7 minutes. Once chicken is cooked, removed from heat and allow to rest. Slice before serving. For the lemon shallot vinaigrette, combine olive oil, lemon juice and shallots in a small mixing bowl. Season to taste. Add asparagus to the pan from the chicken and cook over medium high heat until roasted. Remove from heat and toss with vinaigrette. In a small saucepot, combine chicken jus and truffle. Bring to a simmer over medium heat and slowly whisk in butter. Keep warm for serving. Plate potatoes, chicken, drizzle with truffle jus and top with asparagus.

Chicken & Salmon

CHILDREN’S RECIPE: Oat Crusted Chicken Tenders with Sweet Potato Fries
Oat Crusted Chicken Tenders:
Ingredients:
1 cup Rolled Oats
¾ cup Parmesan Cheese, grated
½ tsp Kosher Salt
¼ tsp Black Pepper
4 Boneless Chicken Thighs
2 Eggs, whisked
¼ cup Butter, melted

Method of Preparation:
Pulse oats in a food processor 6-7 times to coarsely break. Add cheese, salt, pepper and pulse 2 more times to combine. Put mix in a large plastic sealable bag. Season the chicken with salt and coat with the eggs. Transfer chicken to plastic bag, seal and shake to coat completely. Place chicken on a baking sheet fitted with a cooling rack. Brush with butter and bake at 425F for 15-20 minutes until brown and cooked through.

Sweet Potato Fries:
Ingredients:
2 Sweet Potatoes, peeled and cut ¼” sticks
2 tbsp Olive Oil
2 tbsp Corn Starch
½ tsp Garlic Powder
Kosher Salt to taste

Method of Preparation:
Cut sweet potatoes into ¼” sticks and cover with water for one hour or overnight in the refrigerator. Drain well and coat with olive oil. Add cornstarch, garlic powder and toss to coat. Arrange fries on a baking sheet lined with parchment paper and bake at 425F for 15 minutes. Turn fries with a metal spatula and bake an additional 10-15 minutes until fries are crispy and start to brown. Remove from oven, let cool and season with salt. Serve with Oat Crusted Chicken Tenders.

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FAMILY RECIPE: Oat Crusted Salmon Fillet over Asparagus
Ingredients:
4 Fillets Salmon, 6 oz each
½ tbsp Honey
2 tbsp Dijon Mustard
1 cup Rolled Oats
¾ cup Parmesan Cheese, grated
½ tsp Kosher Salt
¼ tsp Black Pepper
½ tsp Paprika
½ tsp Fresh Thyme, chopped
2 bunches Asparagus, trimmed
8 tbsp Butter, unsalted
Salt, Pepper to taste
½ cup Almonds, sliced
1 Lemon, juice of

 
Method of Preparation:
Mix honey and mustard together and brush over salmon. Pulse oats in a food processor 6-7 times. Add cheese, salt, pepper, paprika, thyme and pulse 1-2 more times to combine. Brush salmon with honey mustard and sprinkle oat mixture over it. Cook in a pan with butter and finish in oven at 425F for 5-10 minutes.

In a large sauté pan melt half of the butter. Add asparagus and sauté until cooked through, season with salt and pepper. Remove to serving plate. In the same pan add remaining butter, lemon juice and almonds to brown. Arrange salmon over asparagus. Spoon lemon butter and almonds over top.

Soup & Lamb Chops

CHILDREN’S RECIPE: Strawberry Soup and Goat Cheese
Ingredients:
2 tbsp Olive Oil
1 Vidalia Onion, chopped
2 tsp Ginger, grated
2 tsp Lemongrass, chopped
1 Seedless Cucumber, diced
1 pt Strawberries, cored
1 cup Cranberry Juice
Pinch of Salt
Pomegranate Molasses to garnish
Goat Cheese to garnish

Method of Preparation:
In a pot, slowly cook the onion. Add ginger, lemongrass, cucumber, strawberries and cranberry juice. Bring to a boil, add salt and blend. Cool down. Serve in a bowl, drizzle with pomegranate molasses and top with goat cheese.

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FAMILY RECIPE: Strawberry Marinated Lamb Chops, Ramps and Asparagus
Ingredients:
Strawberry Soup, from children’s recipe
1 tbsp Tamarind Paste
¼ cup Champagne Vinegar
3 tbsp Pomegranate Molasses
3 Lamb Chops
4 oz Olive Oil
6 Wild Ramps
6 Asparagus Spears, trimmed and sliced
½ Lemon, roasted and juice of

Method of Preparation:
To make strawberry sauce, add tamarind paste, champagne vinegar and pomegranate molasses to Strawberry Soup and cook to blend. Marinated lamb chops in sauce overnight. In a hot pan add the olive oil, once hot, sear lamb chops continually turning until dark crust is obtained. To prep ramps, separate the bulb from the greens. Wash very well. Sauté the ramps with asparagus in oil. Plate and top with strawberry sauce and rack of lamb chops. Drizzle with the juice of a roasted lemon.