Apricot and Bourbon Grilled Chicken
1/4 c. Marinade: Dijon mustard
1/4 c. dark brown sugar
2 Tbsp. soy sauce
2 Tbsp. bourbon
1 tsp. Worcestershire sauce
2 whole boneless skinless chicken breasts
1/4 cup Sauce: apricot preserves
2 Tbsp. white wine vinegar
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
2 tsp. honey
1/4 tsp. red pepper flakes, crushed
Combine the marinade ingredients and transfer to a shallow, stainless steel pan.
Split each chicken breast into two halves by removing the cartilage that divides the halves. Place the chicken in the marinade and turn several times to coat it well. Cover the pan with plastic wrap and refrigerate for 1 to 3 hours.
Combine the basting sauce ingredients in a small saucepan and simmer for 10 minutes to blend the flavors. Strain if desired and refrigerate until needed.
Remove the chicken from the marinade and place on a preheated grill. Grill for approximately 2 minutes, brush with the basting sauce, turn and brush with more basting sauce. Continue to baste frequently and grill until done.
Grilled Lamb with Mint Pesto
2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
TT coarse sea salt
2 Tbsp. extra-virgin olive oil
6 Lamb chops ¾” thick
In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined.
Pour in olive oil and pulse into a paste.
Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature;
it will take about 20 minutes.
Heat a grill on high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
Mint Pesto Sauce
2 ½ oz Chopped fresh parsley
1 ¾ oz Mint leaves loosely packed
3 oz Grated parmesan
3 ¾ oz Extra virgin olive oil
2 ¼ oz Pine nuts or walnuts
1 fl oz Fresh lemon juice
4 ea. Garlic cloves chopped
½ tsp. Salt
¼ tsp. Ground black pepper
4 ¼ fl oz Sour cream
1. In a food processor or blender, combine mint, parsley, Parmesan, olive oil, pine nuts, lemon juice, garlic, salt and pepper.
2. Process until a course paste forms. Add sour cream and mix until blended.
3. Serve immediately or cover and refrigerate until needed.
Sautéed Medallions of Pork with Fruit Glaze
2 lb. Pork loin, trimmed
2 ½ oz. Red delicious apples, large dice.
2 oz. Bartlett pears, large dice
16 fl. oz. Dry white wine
1 oz. Dried cherries
1 oz. Dried apricots
½ qt. Hot chicken stock
½ qt. Demi – glace
1 oz. Apple flavored brandy
1. Cut the pork into medallions, about 2 oz. each. One portion is three medallions.
2. Poach the apple and pear in the white wine until tender. Let cool in the poaching liquid.
3. Reconstitute the dried fruit in the hot chicken broth. Strain and reserve the stock.
4. At service, sauté seasoned pork in small amount of fat until browned and almost cooked. Remove and keep the medallions warm.
5. Deglaze the pan with a small amount of reserved chicken stock. Add fruits and heat well. Add demi-glace and brandy and flame the sauce to burn off some of the alcohol.
6. Return pork to pan to coat with sauce.
7. Serve pork on a bed of pumpkin pasta
Baked Lemon-Stuffed Trout
5 ea. Trout, pan –dressed and deboned
1 tsp. Shallots, minced, smothered
1 ½ ea. Lemons, sliced thin
½ oz. Fresh parsley sprigs
½ oz. Fresh thyme sprigs
¼ tsp. Salt
¼ tsp. Pepper
Butter as needed
1. Rub the fish with shallots and lemon juice to help dissolve any remaining bone.
2. Add the lemon slices, parsley, and thyme.
3. Fold the fish closed and season well.
4. Place fish in a buttered baking dish.
5. Dot fish with butter.
Bake in 400º oven until done, about 10 to 12 minutes. Serve trout with lemon slices.