"Recipes from the Chef's Kitchen"

Sherri Zollo - Culinary Instructor
Virginia and Maryland
703-407-6125

For the Marinade and Chicken...
Ingredients:
1)   3/4 cup Soy Sauce
2)   2 tbs. Ginger
3)   4 cloves Garlic
4)   Black Pepper (15 turns of Pepper Mill)
5)   2 tbs. Sugar
6)   1 tbs. Sesame oil
7)   1 tbs. Vegetable or Peanut oil
8)   1 lb boneless skinless Chicken Breasts - cut into four 4 ounce pieces

Preparation:
1)   Combine the marinade ingredients (except Chicken) in a large heavy duty
       zip lock bag.
2)   Shake the bag to mix ingredients well.
3)   Place the chicken breasts in the bag and seal.
4)   Allow the chicken to marinate in the refrigerator for 1 - 8 hours.
5)   Preheat the grill.
6)   Remove chicken from the bag and shake off any excess marinade.
7)   Grill turning once until they are cooked through about 2-3 minutes per side....
        longer for thicker pieces.
8)   Place the chicken on a cutting board to rest.

For the Sesame Snow Peas...
Ingredients:
1)   1 tbs. Oil
2)   12 oz. Snow Pea Pods - trimmed
3)   1 tbs. minced Garlic
4)   2 tbs. Sesame Oil
5)   1 tbs. Sesame Seeds - toasted
6)   1/8 tsp. crushed Red Pepper
7)   Salt/pepper

Preparation:
1)   In a large nonstick skillet or wok heat the oil over medium-high heat.
2)   Add the snow peas and garlic and stir-fry 3-4 minutes or until tender.
3)   Remove the warm snow peas and set aside.

For the Warm Dressing...
Ingredients:
1)   ¼ cup Rice Wine Vinegar
2)   1 tbs. Honey
3)   2 tbs. Soy Sauce
4)   2 tsp. Sesame Oil
5)   Black Pepper
6)   1 tbs. Ginger - minced
7)   4 tsp. toasted Sesame Seeds

Preparation:
1)   Prepare the dressing by adding the rice vinegar to the warm pan used for the
       sesame snow peas.
2)   Stir to remove brown bits from the pan.
3)   Add the honey stirring to dissolve and the soy sauce.
4)   Whisk in sesame oil and turn off the heat.
5)   Season with pepper, stir in the ginger and set aside.

For the Salad...
Ingredients:
1)   8 cups Red Leaf Lettuce - washed, dried and chopped into bite size pieces
2)   2 Green Onions - chopped thin
3)   1 small Red Pepper - julienne
4)   1 small Yellow Pepper - julienne
5)   2 large Carrots - julienne
6)   Sesame Snow Peas (see recipe above)
7)   The marinated Chicken (see recipe above)

Preparation:
1)   Prepare four plates by arranging 2 cups of the prepared lettuce on each plate.
2)   Divide the snow peas over the four prepared plates.
3)   Garnish with the carrots, peppers, and green onions.
4)   Drizzle warm dressing on top.
5)   Cut each chicken breast into strips and place one on each salad.
6)   Finish each plate with an extra sprinkle of toasted sesame seeds and serve.

For the Stuffed Mushrooms...
Ingredients:
1)   1 tbs. Olive Oil
2)   4 Portobello Mushrooms - cleaned with stems and gills removed
3)   3 oz. Pancetta
4)   2 large or 4 small Shallot “cloves”
5)   2 Garlic cloves
6)   4 cups Arugula Leaves (2 small bunches) - cleaned and dried
7)   1 tbs. Balsamic Vinegar
8)   1 tsp. fresh Thyme - finely chopped
9)   2-3 oz. extra sharp Cheddar Cheese - grated or sliced thin
10) Salt/pepper

Preparation:
1)   Preheat oven 350 degrees.
2)   Brush mushrooms with olive oil and season with salt and pepper.  Then sauté
       2 minutes per side and set aside.
3)   Cook pancetta over medium heat in a medium sauté pan.
4)   Remove and drain on paper towels.
5)   Pour excess oil from pan leaving 1 tablespoon.
6)   Sauté shallots and garlic over medium heat in the reserved fat.  Sauté 2-3 min
       until tender and aromatic.
7)   Add arugula and sauté until wilted 2-3 minutes.
8)   Add balsamic vinegar and continue cooking to evaporate any excess liquid.
9)   Transfer the arugula mixture to a bowl, mix with thyme and combine with
        pancetta.
10) Top each mushroom with ¼ of the arugula mixture and ¼ of the cheese.
11) Place mushrooms on a baking sheet and bake 5-8 minutes or until cheese is
       melted and mushroom is heated through.
12) Serve warm.

For the Shallot Vinaigrette...
Ingredients:
1)   1 cup Olive Oil
2)   1 large Shallot - minced
3)   ½ cup Balsamic Vinegar

Preparation:
1)   In a small sauce pan combine the olive oil and the shallot.
2)   Cook on medium –low heat until the shallot flavor is infused in the oil...
       approximately 15 minutes.  Remove from the heat and let cool.
3)   Combine 2/3 cup of the oil in a small bowl.
4)   Whisk in vinegar and season with salt and pepper.

For the Crostini...
Ingredients:
1)   Baguette - cut on the diagonal into ½ inch slices (4 large or 16 small pieces)
2)   1/3 cup of the prepared Shallot Oil
3)   2 tbs. fresh Thyme - minced
4)   Black Pepper
5)   1/3 cup Parmesan Cheese

Preparation:
1)   Preheat oven to 375 degrees f.
2)   Brush both sides of the bread slices with oil and place on a parchment lined
       baking sheet.
3)   Bake until toasted turning once about 3-5 min per side.
4)   Remove from the oven and sprinkle the tops with black pepper, thyme and
       parmesan cheese.
5)   Broil to brown about 40 seconds.

For the Salad...
Ingredients:
1)   8 cups mixed Greens - including: Butter...Lettuce...Radicchio
2)   Grape Tomatoes for garnish
3)   Red Onion - sliced thin
4)   Grated Parmesan
5)   The Crostini and Portobello Mushroom (see recipes above)
6)   The Shallot Vinaigrette (see recipe above)

Preparation:
1)   Place 2 cups of the prepared greens on each plate.
2)   Garnish with the tomatoes and the red onion.
3)   Drizzle the greens with the shallot vinaigrette..
4)   Top each salad with a crostini and a Portobello mushroom.
5)   Sprinkle with grated parmesan.

Good Eating!!!

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