Chef Dad

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Yields 6 portions

Serves 4 to 6

1 whole chicken, cut into 8 pieces

1 red bell pepper, sliced

1 green bell pepper, sliced

1 head garlic, peeled

2 medium Yukon gold potatoes

2 TBSP capers

1 small red onion, chopped

1/2 tsp. red chili flake

1 cup red wine

1/2 cup chicken stock

1 small can chopped tomatoes, drained and juice reserved

1 small can tomato paste

2 TBSP fresh oregano, chopped

2 TBSP fresh basil, chopped

Salt and pepper to taste

1 oz. extra virgin olive oil

Method

Preheat grill to 350°.

Place cut chicken into large bowl and season with 1oz olive oil, red chili flake and salt and pepper.

Place chicken skin side down on preheated grill and cook for 3-5 minutes.

When chicken is browned and releases from grill, turn over

Cook on this side for 3-5 minutes

Remove from grill and reserve.

Place a medium to large cast iron pan on grill and heat.

Add remaining olive oil to pan

Add peppers, garlic, onion and potatoes and sauté for 3-5 minutes until translucent. Add red wine and reduce by half. Add chicken stock, and both tomato products.

Add chicken back to pan and reduce heat to low so chicken is simmering. Cover with aluminum foil and simmer chicken for 20 minutes. Check chicken for doneness and cook longer if required.

Remove chicken from pan and allow sauce to thicken if needed. If sauce gets too thick, add some of the reserved tomato juice. Add capers and fresh herbs. Re-season sauce if necessary. Add chicken back to pan and coat with sauce.

Serve each person one to two pieces of chicken and vegetable garnish. Serve with small side salad tossed with balsamic vinaigrette.

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Yields 6 portions

Ingredients:

1 lb penne pasta

2 large shallots rough chop

2 cloves minced garlic

2 sprigs fresh thyme

½ piece of bay leaf

Pinch nutmeg

3/4 qt heavy cream

2 cups chicken stock

2 tablespoons butter

½ pound of cubed smoked ham or turkey

1 cup shredded sharp white cheddar

1 cup grated parmesan cheese

½ cup panko

1 tablespoon fresh chopped Italian parsley

2 tablespoons EVOO

Salt and pepper to taste

Method:

In medium sauce pot sauté over high heat shallots, garlic and thyme in 1 tablespoon of butter for 2 minutes

Add chicken stock, bay leaf and bring to boil

Reduce to simmer and cook until reduced by half

Add heavy cream and simmer till thickened (coats back of spoon)

While sauce is reducing, bring to boil in large pot, 3 quarts salted water with 1 tablespoon olive oil

Add pasta and cook for 6 mins or until al dente

Strain pasta and toss with remaining olive oil and reserve

Pour finished sauce through fine strainer into clean pot and season with nutmeg

Return sauce to stove, Add cheddar cheese and half of parmesan cheese.

Whisk sauce over low heat until cheese has melted

Season with salt and pepper if needed

Combine pasta, sauce, ham and fresh Italian parsley in large bowl and toss well

Pour into baking dish and cover with Panko and remaining parmesan

Bake in oven at 350 till golden brown

INGREDIENTS

10 lb. Red “B” potatoes

1 lb. Apple-smoked bacon

2 Medium red onions minced

1 TBSP Fresh minced garlic

2 Ribs celery, minced

3 Cups mayonnaise

¼ Cup Dijon mustard

1/8 Cup apple cider vinegar

Salt and pepper to taste

METHOD:

Wash and place potatoes in a large pot with cold water. Cook over medium high heat until knife tender. While potatoes are cooking place bacon in skillet and cook till crispy. Remove from pan and add onions, celery and garlic. Cook over medium heat until translucent and reserve. Chop bacon into medium pieces.

In large bowl combine mayonnaise, mustard, vinegar, and vegetable mixture. When potatoes are finished, remove from pot and allow to cool to touch. Use a paring knife to peel skin and reserve potato. Cut potato into medium diced and add to mayonnaise mixture. Add chop bacon and season to taste with salt and pepper.

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Serves 4

1 lb. fusili or orrichiette pasta

1 large zucchini

1 Portobello mushroom

2 medium roma tomatoes, rough chopped and reserved

1 cup fresh arugula

2 oz. extra virgin olive oil

1/4 cup shaved Parmesan cheese

2 large boneless chicken breasts

Salt and pepper to taste

Rinse and dry zucchini, roma tomato and arugula and reserve. Cut zucchini into large slices and season with salt and pepper and reserve. Season mushroom with salt and pepper and drizzle with 1/2 oz. of olive oil and reserve. Clean and tear arugula in large pieces and reserve.

Bring to boil 2 quarts water in pot on stove or grill.

Place zucchini, mushroom on grill and cook 2-3 minutes per side until done. Remove and reserve.

Slice mushroom into long pieces and reserve.

Clean chicken breast and season with salt and pepper. Cook over high heat on grill for 3-4 minutes per side. When cooked, remove chicken breast and allow to rest on clean platter.

Cook pasta in boiling water with a pinch of salt and oil. When pasta is al dente remove from stove and drain.

Cut chicken into large chucks and place in a large kitchen bowl. Add drained pasta to bowl. Add remaining ingredients and toss. Re-season with salt and pepper if necessary.

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SERVES 4

INGREDIENTS:

4 each 6 oz pieces Halibut or Stripped Bass

¼ cup extra virgin olive oil

1 tblp. honey

2 tblp. fresh chopped basil

1 tblp fresh chopped Italian parsley

2 tblp. dijon mustard

Zest of one lemon

½ tsp. red chili flake

Juice of 1 lemon

Salt and pepper to taste

METHOD:

Place olive oil, mustard, honey and fresh herbs in food processor

Blend for 30 seconds

Add zest and juice of lemon

Add chili flake and pulse for 10 seconds

Season to taste with salt and pepper and reserve

Season Halibut with salt and pepper to taste

Spread 1 tblp. of mustard glaze over each piece of Halibut or Stripped Bass

Place on non-stick pan and into pre-heated oven @ 400 degrees

Roast in oven for 8-10 minutes.

Re-glaze half way through cooking

Place on platter and reserve.

SERVING SUGGESTIONS:

In large hot skillet heat 2 tblp. olive oil with 3 minced clove garlic.

Sauté 1 each 5 oz containers of baby spinach.

Season to taste with salt and pepper.

Portion spinach evenly on 4 plates and serve one piece of Halibut.

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INGREDIENTS:

Lemon Cake:

1 stick unsalted butter

1 ¼ cup sugar

2 whole large eggs

Zest of 4 lemons

1 ½ cp a.p. flour

¼ tsp baking powder

¼ tsp. baking soda

½ tsp. salt

3/8 cup lemon juice

3/8 cup buttermilk

½ tsp. vanilla extract

Marinated Summer Fruit:

1 pint each of blueberry, raspberry, strawberry and blackberry

1/8 cup light brown sugar

1 oz. fresh orange juice

Garnish:

½ cup toasted almonds

1 cup whipped heavy cream

Method:

Lemon cake:

In stand mixer with paddle cream butter and sugar

When butter is creamed, slowly add lemon zests

Add eggs one at a time and continue to beat sugar and butter.

Combine flour, baking powder, baking soda and salt in one bowl.

In separate bowl combine lemon juice, buttermilk, and vanilla extract

Alternately add both mixtures to butter in mixer.

Remember to start and end with flour

Pour in buttered loaf pan

Bake @ 325 degrees for 45 minutes or until done

Check for doneness with toothpick

Allow to thoroughly cool

Method:

Marinated Summer Fruit:

While lemon cake is baking, lightly rinse and dry all berries

Place in large kitchen bowl and combine with remaining ingredients

Toss lightly in bowl

Marinate in refrigerator

Building procedure:

Remove cake from pan and place on cutting board

Using serrated bread knife, slice cake into ½” slices

Reserve cake on separate plate

Lay out six desert plates

Place two pieces of lemon cake on each plate

Top with a large spoonful of marinated fruit

Top with fresh cream and toasted almonds

Sprinkle with powdered sugar

Enjoy!!!

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SERVES 4

INGREDIENTS:

1 piece 16 oz New York Strip Steak

4 oz Fresh spring mix

2 Heads Fresh Watercress

½ Medium Carrot (shredded)

¼ cup Julienne Cucumber

1/8 cup Toasted Sliced Almonds

Vinaigrette

1/8 cup Extra Virgin Olive Oil

1/8 cup Toasted Sesame Oil

1/8 cup Rice Wine Vinegar

1 tblp. Fresh Grated Ginger

1 Medium Shallot (Minced)

2 Cloves Garlic (Minced)

1 tsp Red Chili flake

½  tblp Creamy Peanut Butter (optional)

1 tblp. Fresh Cilantro

1 tblp. Fresh Mint

Zest and Juice of one lime

Salt and Pepper to taste

METHOD:

In food processor combine rice wine vinegar, ginger, garlic, shallot, red chili flake

Puree until very smooth

Add peanut butter and lime juice and zest, pulse to combine

With food processor running, slowly add oils to mixture

Add cilantro and mint, and quickly pulse

Season to taste with salt and pepper

Allow to marinate for 30 minutes prior to using

In large bowl combine spring mix, cilantro, carrots and cucumber and reserve in refrigerator

Pre-heat grill for 20 minutes

Season steak with salt and pepper

Grill steak on both sides until medium rare in temperature

While steak is resting on cutting board, toss salad with vinaigrette and arrange on 4 plates and garnish with toasted almonds

Slice steak and evenly divide onto plates

Drizzle steak with tablespoon of vinaigrette.

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Serves 6

1 whole chicken cut into 8 pieces

1 oz. fresh basil, julienned

Zest of 2 lemons

1 oz. extra virgin olive oil

10 cloves whole garlic

1/2 tsp. red chili flakes

1 red onion, cut into large rings

8 red potatoes, washed and cut into quarters

Salt and pepper to taste

Method

Preheat grill on medium heat for 20 minutes or until it reaches 400 degrees

Place chicken in a bowl and toss with lemon zest, garlic, onions and red chili flakes.

Add olive oil, potatoes, and season with salt and pepper to taste.

Place chicken pieces skin side down on grill

Close cover on grill and allow chicken to cook till skin starts to crisp ( 5-10 minutes)

Turn chicken over and place potatoes, red onions on grill

Wrap garlic cloves in aluminum foil and place on grill

Roast chicken and vegetables over medium heat for 15 minutes

Turn potatoes frequently to avoid burning

Roast chicken until internal temperature reaches 155 degrees.

Remove from grill and arrange with vegetables on platter

Serve with either grill asparagus or mixed greens salad.

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Serves 6 happy people!

Ingredients

French Toast batter:

1 each loaf of Brioche bread or Texas toast

1 qt whole milk

1 tblp. Ground cinnamon

1 tblp. Vanilla extract

1 tblp. Almond extract

4 each whole eggs

1 oz vegetable oil

Cherry Compote:

1 lb. Fresh Bing cherries (pit cherries prior to cooking)

2 tblp. Unsalted butter

1/8 cup brown sugar

¼ cup orange juice

1 tblp. Cornstarch

2 cup Fresh whipped cream

Method:

In large kitchen bowl combine eggs, milk, extracts and ground cinnamon

Thoroughly mix together with kitchen whisk.

Allow batter to macerate for 20 minutes

While batter is macerating, place butter and brown sugar in large sauté pan

Heat over high flame until melted

Add pitted cherries to pan and sauté for 2 minutes over high heat

Add orange juice and bring to boil

Stir in cornstarch and allow thickening.

When thickened, keep warm on stove top

Place either griddle or large sauté pan over medium flame and heat

Lightly wipe hot pan with paper towel and vegetable oil

Re-mix batter one more time and dip bread one piece at a time and place in hot pan

Allow to cook in pan until golden brown. Approx. 3 minutes per side

Flip French toast and cook on other side for 2-3 minute

When French toast is cooked, transfer to cookie tray and keep warm in 200 degree oven until all of bread is used

Serve French toast on plates and evenly top with cherry compote and fresh whipped cream