Archive for the ‘Entree’ Category
by Scott Rabedeau - Hackensack, NJ | Written on May 10, 2012
Help grant wishes from April 26th – June 27th! When you order one of our delicious Chef specials, like the Chicken Romano, and we’ll make a donation to Make-A-Wish® in your honor.
Ingredients:
4 each Chicken Scallopine, thinly pounded
2 Tbsp Olive Oil
4 Tbsp Fresh Herb Bread Crumbs, prep
4 Tbsp Parmesan Cheese, grated
2 Tbsp Butter
12 oz Angel Hair Portion, cooked al dente
2 Tbsp Parmesan Cheese, grated
1/2 Cup Artichokes quartered, split in ½
1 Cup Chicken Sauce, see recipe below
2 Tbsp Roasted Garlic, chopped
1/2 Cup Tomatoes, diced
2 tsp Fresh Rosemary, finely chopped 1/16”
1 Tbsp Basil, chopped
1 Tbsp Parsley, chopped
2 Tbsp Butter
1/2 Lemon, freshly squeezed juice
Chicken Sauce:
2/3 Tbsp Olive Oil
3 Tbsp Onion, finely diced
1 Tbsp Garlic Puree
2/3 Tbsp Flour
1/2 Cup White Wine
4 Cups Chicken Broth
Chicken Sauce instructions:
1. Place stock pot on low-med heat and heat oil and onions and sweat for 3 minutes or until soft.
2. Add garlic puree and sweat without browning for approximately 2 minutes.
3. Add wine and let reduce by half.
4. Take flour and 1/4 cup of chicken broth and mix together. Reserve and add once sauce has come to a boil.
5. Add remaining chicken broth and bring up to a boil, then add flour mixture and simmer for an additional 5 minutes.
6. Season with salt and pepper to taste.
Cooking Instructions:
1. Dredge the Chicken Scallopine in the Fresh Herb Bread Crumbs and Parmesan Cheese on all sides.
2. On a 400° griddle, add Olive Oil and sear the chicken on one side and cook for approximately 2-3 minutes until golden brown, turn over and cook for another 2-3 minutes until golden brown.
3. In 10” sauté pan, heat the Butter. While the butter is heating slowly, toss with pasta and Parmesan Cheese. Place in the center of your serving plate.
4. In a 10” sauté pan, heat the Chicken Sauce, Roasted Garlic, Diced Tomatoes, Artichokes, Basil, Parsley, Finely Chopped Rosemary, Butter, and Lemon Juice for approximately 2 minutes or until the sauce thickens and heats the vegetables.
5. Pour most of the sauce around the chicken and pasta and top the chicken with the remaining vegetables and sauce
by Jeff Mann - Dallas, TX | Written on May 2, 2012
Eat-A-Dish and help grant wishes! From now until June 27th, when you order any on of our featured dishes, like the Grilled Mahi Mahi & Shrimp, we will donate to Make-A-Wish® in your honor.
Ingredients:
4 – 6 oz. Pieces of Mahi Mahi
1 tsp Salt & Pepper
Fresh Herb Vinaigrette, recipe follows
1 oz. Olive Oil
8 – 26/30 Shrimp
2 Tbsp Butter
8 oz Sugar Snap Peas, cut in half
6 oz Radishes, sliced 1/16″
4 oz Roasted Red Onions, diced
2 Tbsp Basil, fresh chopped
2 Tbsp Parsley, freshly chopped
16 oz. Orzo, cooked to al dente
3 Tbsp Parmesan
Citrus & Herb Vinaigrette
3 Garlic Cloves
1/3 Cup Yellow Onion, 1/2″ diced
1 Tbsp Dijon Mustard
2/3 Cup Orange Juice
1/3 Cup Lemon Juice
1/2 Tbsp Dried Oregano
1/3 tsp Freshly Cracked Pepper
1/3 Tbsp Kosher Salt
1 oz. Fresh Basil, sliced
1 tsp Red Pepper Flakes
2/3 Cup Olive Oil
Place all ingredients in the blender except the Olive Oil. Blend for approximately 10 to 15 seconds then slowly incorporate the Olive Oil while all the ingredients are blending together to emulsify the vinaigrette.
Cooking Instructions:
1. Gently coat the Mahi Mahi with the Citrus & Herb Vinaigrette (2 Tbsp on each piece) and season with salt and pepper.
2. Clean the grill and lightly oil the grates. Cook the Mahi, for approximately 4 minutes, flip and cook for an additional 4 minutes or until internal temperature of 145 degrees.
3. Place fish on an angle with half of the fish resting on the orzo mixture.
4. While Mahi is cooking, in a 12” sauté pan, heat the olive oil for 30 seconds or until the pan is hot. Then add the shrimp and cook for approximately 30 seconds to a minute until a light golden brown color is achieved. Turn the shrimp over, and continue to cook for an additional 30 seconds or until shrimp is cooked.
5. Turn off burner add 3 Tbsp of the citrus & fresh herb vinaigrette. Place cooked shrimp on top of Mahi.
6. In a 10” sauté pan heat the butter with sugar snap peas, thinly sliced radishes, roasted red onions, basil and parsley, and cook for 30 seconds.
7. Add the orzo and continue to cook for an addition 45 seconds or until mixture is hot, finish with Parmesan. Place on your serving platter.
8. Lightly drizzle the citrus & fresh herb vinaigrette over the top of the Mahi and around the plate.
Can’t make it into the restaurant? Donate directly to Make-A-Wish today!
by Michael Rodgers - Dallas, TX | Written on April 11, 2012
Rotisserie chicken salad flavored with celery, fennel, and pine nuts served on a brioche bun with arugula, tomatoes, and crispy onion strings.
Chicken Salad:
3/4 Cup Rotisserie Chicken, Diced ½”
2 Tbsp Golden Raisins
1/4 Cup Mayonnaise
2 Tbsp Sour Cream
1/4 Cup Fresh Fennel, Diced, 1/8”
1 Tbsp Spanish Onions, Diced 1/8”
3 Tbsp Toasted Pine Nuts
1/2 Tbsp Lemon Juice, Freshly Squeezed
Pinch Kosher Salt
Pinch Black Pepper, Freshly Ground
1 Tbsp Chopped Parsley
For Assembly:
2 Brioche Buns
Small Handful Arugula (2 Tbsp)
1 1/2 Cup Chicken Salad, prep
2 Slices Roma Tomatoes, sliced ¼”
1 Cup Crispy Onions, optional (1 Cup thinly sliced onions, seasoned with salt & pepper, coated in flour and deep fried until golden brown)
Instructions:
1. Combine all ingredients together and taste. Adjust seasoning with salt & pepper if needed.
2. Split Brioche Buns lengthwise and place onto a 450° griddle cut side down for 1 – 2 minutes, or until lightly browned. Remove from the griddle.
3. Place arugula, chicken salad and tomatoes on bottom half of each bun. Top with crispy onions.
by Keith Brunell - Dallas, TX | Written on April 9, 2012
This loving dish is called “Chicken Bramber” because I made it and my husband loves it, combining our first names (Brennan+Amber = Bramber)… cheesy, I know. Lots of Goat cheese that is!!! Everyone who tries it asks for the recipe so it must be good, right?
– Amber
Ingredients (Makes 2-4 servings)
4 Chicken Breasts, seasoned with salt & pepper
3 Tbsp Olive Oil
8 oz of Goat Cheese
8 Tbsp Butter
3/4 cup Chicken Stock
2 Tbsp Lemon Juice
1/4 Cup White Onion, chopped
2 tsp Garlic, chopped
1-2 Tbsp Italian Seasoning
2-4 oz Sun-dried Tomatoes
Cooking Instructions
1. Heat a pan with olive oil.
2. Season chicken with salt and pepper and add to pan. Cook chicken until it is done (approx. 8 minutes).
3. When chicken is done, place chicken on plate, and cover lightly with plastic wrap.
4. Slice the goat cheese into four slices and top the chicken.
5. In the same pan, prepare the sauce by sautéing the onions and garlic in 2 tablespoons of butter. Cook garlic and onions until they are fragrant, and the onions are translucent.
6. Add chicken stock, lemon juice to pan, and sun dried tomatoes. Cook stock until it has reduced by half.
7. Add 3 tablespoons of cold butter, whisk until the butter has melted completely. Turn off burner and whisk remaining butter.
8. Once the sauce is thick, stir in the remaining Italian seasoning and add salt to taste.
9. Spoon sauce over the chicken and serve! Tastes great over penne pasta!
