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Recipes

Roasted Local Chicken with NY State Apple Stuffing

4lbs Organic whole chicken 
6 cloves Fresh Garlic 
3 each Fresh Apples  
3 tb Olive Oil  
Salt & pepper to taste 
Lemon juice from ½ a lemon
2 cups Chicken Stock  
1 cup White Wine
2 sprigs Fresh Thyme 
8 oz Turkey Bacon (cooked)  

*Use NY State Murray’s Chicken which is Certified Organic and Certified Humane. Use NY state apples, golden delicious work verywell. Use a NY State white Riesling. 

1. Pre heat oven to 425f.

2.Wash chicken inside and out, remove gizzards and neck. 

3.Rub chicken with olive oil, and than season with salt & pepper. Dice apples, toss with bacon, olive oil, garlic, lemon juice, thyme, salt and pepper. Stuff Chicken cavity with mixture. Place chicken in roasting pan. 

4.Roast chicken in oven for 20 minutes and than turn tempdown to 350f. Pour wine over chicken and continue cooking for ten minutes. Pourchicken stock over chicken and continue to cook until an internal temperature of 165f is reached, basting every 20 minutes or so. Let chicken stand at roomtemp for 20 minutes and than carve. Skim grease and particles from drippings.Place stuffing and chicken meat on a platter and pour drippings over. Heat thestuffing and chicken meat on platter back to 165f, serve. 
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NY State Butternut Squash Risotto

1 cup Arborio Rice 
4 ea Diced Shallots
2 tb Butter 
1 cup White Wine 
1 ea Local Butternut Squash 
4 cups Chicken Stock 
Salt & pepper to taste    
1 cup Parmesan Cheese  

*Use local butternut squash,shallots and chicken stock from your local farmers market. Also for the wine try a dry NY state white Riesling.

1. Peel andcube butternut squash, toss with olive oil, salt and pepper and roast in 375foven till tender and golden. 

2. Bring chicken stock to a simmer.

3. Sauté shallots in butter till tender add rice and stirtill nutty smelling, about 3 minutes. Add wine and reduce till almost gone(sec).

4. At first add 2 ladles off hot chicken stock to ricemixture. Add salt and pepper. Stir frequently, with wooden spoon till most liquid is absorbed. Continue process, reducing amount of stock added as you go,until the rice is al dente and creamy. Add roasted butternut squash andparmesan cheese. Stir, cover for 10 minutes and serve.
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Sandwiches

Smoked Turkey and Brie 
Serves 4 
4 oz Smoked Turkey 
1 oz Brie Cheese sliced 
1 oz Cranberry and Cracked Pepper Mayonnaise 
1 ea Leaf lettuce 
1 ea Large Croissant 

1. Slice the croissant lengthwise. 

2. Spread the cranberry mayo on both sides of the croissant slices. 

3. Put 4 oz of smoked turkey, 1 oz brie cheese, 1 leaf lettuce on the bottom slice of the croissant.

4. Place the top slice of the Croissant on top, cut in half and enjoy! 

*To make the Mayonnaise:-¼ cup of Mayonnaise-2 tbsp Cranberry sauce- Healthy pinch of Cracked Black Pepper-Small pinch of Kosher Salt. Mix the ingredients together. Season to taste. 

Tip: When working with Brie Cheese sometimes the outer white rind can be scraped to reduce bitterness, but it is not necessary.   


Monterey Chicken Sandwich 
Serves 4 
1 lb Lemon Marinated Grilled Chicken Tenders* 
4oz Guacamole or Avocado 
8 oz Sautéed Red Onion 
4 oz Jack Cheese 
4 oz Sliced Tomatoes 
4 ea Square Sourdough Roll 

1. In a hot sauté pan, add 1 tsp olive oil, followed by red onions. Cook until caramelized. Set aside. 

2. Slice the roll on the bottom and add 4 oz lemon chicken (approx 4 tenders), 1 oz of jack cheese, guacamole or avocado, 2 oz of caramelized red onions, and 2 tomatoes slices. 

3. Finish it off by topping the sandwich with the top of roll. 

* For the chicken, in a bowl toss chicken tenders with 2 oz olive oil, Kosher salt, black ground pepper, and juice of one lemon.Place tenders on a hot grill for about 3-5 minutes on each side. 


Wasabi Tuna Sandwich 
Serves 4 
4 oz Wasabi Tuna (red onions, celery, scallions, wasabi mayo) 
1 slice Grilled Pineapple 
1 oz Shredded Lettuce 
Additional Wasabi Mayonnaise 
2 slices thick-sliced hearty 8-Grain Bread
 
1. On one slice of bread put 4 oz of wasabi tuna, the grilled pineapple slice, 1 oz of shredded lettuce. 

2. On the other slice add wasabi mayonnaise and top the sandwich. 

If a grill is not available, you can add the Pineapple raw or quickly sauté in a pan. 

To make the tuna: 1 lb tuna drained and cleaned, 2 oz small diced red onions, 2 oz small diced celery, 1/2 oz wasabi powder (add more for stronger flavor or less for a lighter flavor), 1 oz scallion, 8 oz of mayonnaise. Mix all ingredients together. Season with salt and pepper.  

Wasabi mayonnaise: Mix together 4 oz of mayonnaise and 1/4 oz wasabi powder.
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Sizzling Salad

Romaine Lettuce, 1 small head
Red Leaf Lettuce, 1 small head
1/2 cup mushrooms, sliced
1 cup onions, julienned
1/2 cup carrots, julienned
1/2 cup red peppers, julienned
1/2 cup yellow squash, julienned
2 cups tofu, cubed (optional)
2 cups chicken, sliced (optional)
1/2 tsp. oregano
1/2 tsp. basil
1 clove garlic, crushed
1 tbsp. olive oil or salad oil

1. Cut washed and dried lettuce into 2" square pieces. In a medium bowl, toss evenly to coat 3 cups lettuce with 1/2 cup dressing.

2. Saute garlic, oregano and basil in oil until garlic turns golden (not brown). Add onions, saute 1 minute.

3. If using chicken or tofu, add to skillet and saute for 3 minutes. Add mushrooms, carrots, peppers and squash and saute for 2 minutes. Place over salad greens.

4. Serve immediately. Makes 2 large portions.

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Dijon Vinaigrette

1/2 tsp. parsley, chopped
1/2 tsp. oregano
1 clove garlic, crushed
1/2 tsp. sugar
1/2 tsp. salt
2 tbsp. dijon mustard
2 tsp. shallots, finely chopped
1/3 cup red wine vinegar
1 tsp. worcestershire sauce
1/4 tsp. freshly ground pepper
1 tbsp. water
1 cup olive oil or salad oil

1. Place all ingredients, except the oil, in a medium bowl. Whisk together for 1 minute.

2. Slowly whisk in the oil until the mixture is combined.

3. Transfer the dressing to a sealable container. Add more salt and pepper to taste, if desired.

Makes 1 3/4 cups.

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Tomato Vinaigrette

1/2 tsp. parsley, chopped
1/2 tsp. oregano
1/2 tsp. basil
1 clove garlic, crushed
1/4 cup tomatoes, chopped
1/3 cup cider vinegar
1/4 tsp. thyme
1 tbsp. red onion, finely chopped
2 tbsp. sugar
1 tbsp. tomato juice
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 1/4 cup olive oil or salad oil

1. Place all ingredients, except the oil, in a medium bowl. Whisk together for 1 minute.

2. Slowly whisk in the oil until the mixture is combined.

3. Transfer to a sealable container. Add more salt and pepper to taste, if desired.

Makes two cups.

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Chicken Salsa Omelet

1 1/2 cups cooked chicken, diced
1/2 cup medium salsa
6 tbsp. butter or margarine
1/4 cup half & half
8 eggs

1. Preheat 3 tbsp. butter or margarine in a saute pan. Add chicken and salsa, heat through. Transfer to a bowl and set aside.

2. Combine eggs and half & half, beat until well blended.

3. Preheat 1 1/2 tbsp. butter or margarine in a saute pan, add 1/2 the egg mixture and heat slowly. Using a fork, lift the edges of the omelet, tilt the pan and allow the uncooked egg to cook through. Place 1/2 of the chicken/salsa mixture in the center, fold in half. Repeat steps for the second omelet.

Makes 2 large omelets.

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Mushroom-Leek-Shallot Omelet

1/2 cup leek whites, sliced
1/2 cup shallots, sliced
1 cup mushrooms, sliced
1/2 tsp. Italian seasoning
1 tsp. sherry wine
8 eggs
6 tbsp. butter or margarine
1/4 cup half & half

1. Preheat 3 tbsp. butter or margarine in a saute pan. Add leeks, shallots and Italian seasoning, saute for 3 minutes. Add mushrooms and sherry, cook for 2 additional minutes. Transfer to a bowl, set aside.

2. Combine eggs and half & half, beat until well blended.

3. Preheat 1 1/2 tbsp. butter or margarine in a saute pan, add 1/2 the egg mixture and heat slowly. Using a fork, lift the edges of the omelet, tilt the pan and allow the uncooked egg to cook through. Place 1/2 of the mushroom mixture in the center, fold in half. Repeat steps for the second omelet.

Makes 2 large omelets.

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Waldorf Omelet

1/2 cup mayonnaise
1 tbsp. sour cream
1/2 cup apple, diced
1/4 cup celery, diced
1/4 cup raisins
1/4 tsp. cinnamon
1 tbsp. sugar
1 tbsp. lemon juice
1/2 tsp. apple juice
8 eggs
3 tbsp. butter or margarine
1/4 cup half & half

1. Toss diced apples with lemon juice until coated, drain any remaining liquid. Add celery, raisins, cinnamon, sugar and apple juice, stir. In a separate bowl, whip mayo and sour cream until combined. Add apple/celery/raisin mixture and refrigerate.

2. Combine eggs and half & half, beat until well blended.

3. Preheat 1 1/2 tbsp. butter or margarine in a saute pan, add 1/2 the egg mixture and heat slowly. Using a fork, lift the edges of the omelet, tilt the pan and allow the uncooked egg to cook through. Place 1/2 of the Waldorf mixture in the center, fold in half. Repeat steps for the second omelet.

Makes 2 large omelets.

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Buttermilk Biscuits

1 1/2 cups bread flour
1 1/2 cups cake flour
1/2 cup sugar
1 1/2 tsp. salt
3 tbsp. baking powder
1 1/2 cups butter
1 cup buttermilk
1/2 cup milk
3 eggs
1 1/2 tsp. vanilla extract

1. Preheat oven to 375 F. Lightly grease a cookie sheet.

2. Sift together the bread flour, cake flour, sugar, salt and baking powder. Add the butter and combine well (until butter is incorporated into small pieces).

3. In a separate bowl, blend the buttermilk, regular milk, eggs and vanilla together. Add this liquid to the dry mixture, combining only until the ingredients are moistened.

4. Place the dough onto a floured surface, press into an 8" rectangle and then fold into thirds. Cover the dough with plastic wrap and let rest for 15-20 minutes.

5. Roll the dough out to a 3/4" thickness. Cut the biscuits using a biscuit cutter and placed on the greased cookie sheet.

6. Allow the biscuits to rest for 20 minutes, then bake for 18-20 minutes until golden brown.

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Five Spice Duck with Soba Noodle Salad and Baby Bok Choy

Ingredients:

Two 5 pound ducks, thawed if frozen
2 tablespoons Chinese Five Spice Powder (available in spice section of most supermarkets)
1 ¼ teaspoons of salt
1 teaspoon ground black pepper
½ teaspoon ground ginger
1 tablespoon olive oil

For the Salad:

1 package Soba Noodles (Available in Asian Markets)
3 ounces of spring onions, sliced
4 ounces of Mandarin Orange segments (canned, available in most supermarkets)
4 ounces of Roasted Red Peppers, julienne (canned)
½ cup of Soy Sauce
1 teaspoon of Sesame Oil
4 pieces of Baby Bok Choy

For the Sauce:

4 cups of Thai Chili Garlic Sauce (Available in Asian Markets)
1 cup of Orange Juice

Procedure:

Using a heavy large knife, cut each duck lengthwise in half.  Cut away backbone.  Cut off leg and thigh pieces, and then cut off breast pieces.  Trim excess fat. Transfer leg– thigh and breast pieces to a platter (reserve the bones and other trimmings for stock).  Pre-heat oven to 350 degrees.  In a small bowl, combine five spice powder, salt, black pepper, and ground ginger.  Rub spice mixture all over duck pieces.  Heat olive oil in an oven proof skillet over medium –high heat and sear all duck pieces until they are golden brown. Put skillet in the oven to roast duck until it is cooked through, about 25 to 30 minutes. Transfer duck to plate and cover to keep warm until time to serve.

To make the salad:

Cook the Soba Noodles in a large pot of boiling water until tender but still firm to the bite.  Cool down.  Combine with spring onions, red peppers and mandarin oranges and toss with soy sauce.  Finish with a touch of sesame oil. Set aside.

Cook bok choy in boiling salted water until tender.

For the sauce:

In a sauce pot, combine Thai chili garlic sauce with orange sauce and bring to a simmer.

For assembly:

Divide Soba Noodle Salad into four plates, add duck pieces and bok choy and drizzle sauce over the duck.

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