Recipes from the Chef's Kitchen

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Daily Grill

Washington, D.C. (18th and "M")
1-202-822-5282
and
Tysons Galleria, Va.
1-703-288-5100

Executive Chef Wesley Campbell

Daily Grill Chicken Pot Pie

Ingredients:
1) 1 lb. Chicken dark meat
2) 1 cup Carrots - diced 1/4 inch
3) 1/2 cup Onions - diced 1/4 inch
4) 2 oz. Butter
5) 1 oz. Mushroom stems
6) 1 tsp. Hot Sauce
7) 1/4 tsp. Lemon Juice
8) 2 cups Bechamel Mix (see recipe below)
9) 1/4 cup peas

Cooking Instructions:
1) Poach Chicken until done (about 8-10 minutes).
     Drain and cool. Dice in 2" cubes.
2) Saute carrots and onions in butter until tender.
     Stir in diced chicken and mushroom stems.
3) Cook for 10 minutes.
4) Add Bechamel, peas, salt, lemon juice, and hot
     sauce.
5) Add mixture to two bowls. Roll out 2" x 9 "
     puffy pastry dough. Put on top of pot pie.
6) Brush with egg wash (1 egg and 2 oz. water) and
     bake at 400 deg f. for 8 to 10 min.

For the Daily Grill Bechamel Sauce
Ingredients:
1) 16 oz. Milk
2) 1 cup Onion diced
3) 1 Bay leaf
4) 2 oz. Chicken base
5) 1/2 cup Roux (4 oz. melted butter and 4 oz. flour)

Cooking Instructions:
1) Bring milk, onions, chicken base and bay leaf to a
medium boil, then add in roux.
2) Cook 10 minutes over medium heat, stirring every
minute. Strain through a fine strainer.

Daily Grill Grilled Vegetable Plate

Ingredients:
1) 1 ear white sweet corn cut in half
2) 1 whole red pepper cut in half and free of seeds
3) 4 mushroom caps
4) 2 red DAC potatoes cooked and cut in half
5) 1 medium zucchini cut lengthwise
6) 1 medium red onion cut in quarters
7) 6 carrot sticks
8) 1 broccoli
9) 6 oz. spinach leaves
10) 1 cauliflower
11) 4 oz. snow peas

Cooking Instructions:
1) Place the first seven vegetables in a bowl.
2) Add salt and pepper in a dash of olive oil and
toss vegetables.
3) Cook slowly and low heat on the grill for 6 to
8 minutes.
4) Steam broccoli, cauliflower, snow peas, and spinach.
5) Assemble on plate and serve.

Cobb Salad at the Daily Grill

Good Eating!!!

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