The Chef’s Table Season 3 is well underway. Here are today’s recipes:
The Chef’s Table Show Recipes
Season 3 Show 29
Marinated Florida Shrimp Salad
1 head red leaf romaine lettuce sliced thin
1 cup heirloom tomatoes (yellow & red) halved
1 pound Florida shrimp, poached and peeled
1 tablespoon brown sugar
2 tablespoons fresh basil chopped
2 cloves garlic, chopped
¼ cup dried cranberries
¼ cup smoked almonds
3 tablespoons white balsamic vinegar
¼ cup olive oil
Fresh cracked pepper
4 tablespoons goat cheese, feta or Boursin
Toss until coated evenly. Plate salad and top with goat cheese and serve.
Eggplant & Chicken Rollatini
1 eggplant peeled and sliced length wise
½ cup olive oil
Fresh cracked pepper
2 tablespoons fresh basil
12 oz container Ricotta cheese
½ cup Mozzarella cheese, shredded
¼ cup Reggiano Parmesan
In a hot pan sauté eggplant in olive oil until soft. Add fresh ground cracked pepper to egg plant. When done, remove from pan and set aside to cool.
In a bowl mix basil, ricotta, mozzarella, Parmesan and egg well and set aside.
Lay flat the sautéed egg plant and top each piece with a scoop of ricotta mixture and roll with the ricotta inside then place in a casserole dish and drizzle with olive oil.
Bake in the oven at 300oF for 15 minutes. Remove from oven and let cool.
Fresh tomato sauce
½ cup virgin olive oil
½ onion, diced
½ clove garlic, sliced thin
1 qt Heirloom tomatoes blanched and peeled if possible
5 to6 lg basil leaves
Salt and pepper to taste
In a hot sauce pan, add olive oil and diced onion and sliced garlic and let soften, then add heirloom tomatoes and basil and let cook.
6 Boneless chicken thighs laid out flat
3 Italian sausages cut in halve
Lay boneless chicken thighs out flat and place Italian sausage on it and roll and place in casserole dish, season with salt and pepper and drizzle with olive oil and bake at 325oF for about 40 minutes
Place eggplant rollatini on a plate and add cooked chicken rollatini to plate. Top with heirloom tomato sauce, sprinkle mozzarella on top and shredded Reggiano Parmesan. Garnish with fresh basil and serve.
2 Bananas cut in half length ways and half way
1 teaspoon butter
¼ cup brown sugar
2 shots rum
1 oz banana liquor
2 tablespoons butter
Vanilla ice cream
2 Pirouline wafers
Add butter to a hot sauté pan with bananas. Add brown sugar and cinnamon to pan and let simmer to dissolve sugar then the rum and banana liquor and let it burn off. When it starts to thicken shake in the butter and keep stirring until creamy, then remove from heat (from start to finish should be no more the 2 and a half minutes). Spoon over vanilla ice cream, garnish with cinnamon and wafer cookies.