The Chef’s Table Recipes

Bacon Wrapped Bread-sticks, Caramelized Apples & Pistachios and more! Check out the recipes from today’s episode of The Chef’s Table!

The Chef’s Table Recipes

Season 3 Show 36

Bacon Breadsticks

7 pieces Applewood bacon

7 sesame seed breadsticks

2 tablespoons raw sugar

Dash of cayenne pepper

Brie

Take raw bacon strips and wind each strip fully around breadsticks, wrapping it from top to bottom and lay on a cookie sheet. Then sprinkle raw sugar over wrapped breadsticks and a little cayenne pepper. Bake for 15-20 minutes at 350F, until done. Remove from oven and sprinkle more sugar over toasted bacon breadsticks and set on a napkin to drain excess oil. To serve, place wedge of Brie on plate and stand breadsticks around it.

Chicken Curry

2 tablespoons clarified butter

4 boneless chicken breast, diced about 16oz

2 tablespoons Jamaican style curry powder

½ cup diced onion

½ cup diced celery

3 cloves minced garlic with ½ teaspoon salt

Fresh cracked pepper

¼ cup diced red pepper

2 tablespoons flour

1 cup chicken stock

1-14oz can unsweet coconut milk

½ cup heavy cream

1 apple diced

1 head broccoli cut into florets

Cilantro as desired

Add clarified butter to hot sauté pan. Then add chicken and sauté. Sprinkle curry powder over cooking chicken and stir to coat chicken. When chicken is cooked, add to pan the onions and celery and garlic. Then add cracked pepper and red pepper and stir to combine. Push contents of sauce pan to one side of pan and in the free space, add the flour to the oil already in pan to make a roux, and then mix in with chicken and vegetables. Add chicken stock, coconut milk and heavy cream to the pan and combine. Then stir in diced apples. Combine well and let cook. Then add broccoli florets and some of the cilantro and remove from heat. To serve, pour chicken curry into serving dish and garnish with remainder of cilantro.

Caramelized Apples and Pistachios

1 teaspoon clarified butter

½ cup pistachios

2 sliced Fuji apples with skin on

2 tablespoons raw sugar

1 teaspoon vanilla (rum) extract

1 dash cinnamon

1 tablespoon soft room temperature butter

4 scoops vanilla ice cream

Add butter to hot sauté pan and let melt, and then add pistachios to pan and sauté until they start getting color. Toss in apples and sugar and cook for about a minute. Add vanilla and cinnamon to pan. Then add whole butter and continue to stir to caramelize. Do not stop stirring pan contents. When butter has melted and bubbled, remove pan from heat. To serve, scoop vanilla ice cream into serving dish and pour caramelized apple and pistachio mix over top.

The Chef’s Table with Randal White airs Saturdays at 12 noon on Gainesville, Florida’s PBS WUFT Channel 5.

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