Chicken Tender Asparagus and Goat Cheese Wraps with Lemon Garlic White Wine Sauce

Chicken Tender Asparagus and Goat Cheese Wraps with Lemon Garlic White Wine Sauce is a simple and elegant meal that is very easy to prepare and doesn’t require any exotic ingredients.

Chicken Tender Asparagus and Goat Cheese Wraps with Lemon Garlic White Wine Sauce
(Mark Kelly, 2018)

Serves 6

6 large chicken tenderloins, pounded flat
12 asparagus sprigs, trimmed
12 oz. creamy goat cheese
6 large basil leaves, intact
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper

6 thick cut slices of bacon, 1/4-inch dice
1 Tbsp extra-virgin olive oil
1/3 cup all-purpose flour
2 garlic cloves, crushed
2 shallots, minced
1 lemon, juiced
1 1/2 cups white wine at room temperature
1 Tbsp unsalted butter
Kosher salt
Coarsely ground black pepper

Sautéed sliced shiitake mushrooms to garnish along with bacon lardons

Preheat oven to 400F. Coat a rimmed baking sheet with cooking spray. Place one pounded chicken piece on the sheet, put 1/6th of the goat chess in the center of the piece, top with a basil leave, add two asparagus sprigs. Fold the chicken over itself and secure with a toothpick. Repeat five more times until all six wraps are complete. Season with salt and pepper. Bake for 25 minutes or until the center of each wrap registers 160F.

While the chicken wraps are baking, in a large skillet, render the bacon lardons until crispy. Strain the bacon from the pan and set aside for garnish. Add the oil to the skillet with the bacon grease. Over medium-low heat quickly saute the shallots, about 1 minute, add the garlic and remove from heat. Stir so as not to burn the garlic. Add the flour to the skillet and return it to medium-low heat. Whisk constantly until a light golden roux has formed. Add the wine and lemon juice. Continue whisking until the sauce boils and thickens. Season with salt and pepper to taste. Just before serving whisk in the butter.

To serve: Plate the chicken wraps, drizzle with sauce and garnish with the sautéed mushrooms and bacon lardons.

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Standing Rib Roast with Blackberry-Cabernet Reduction

Standing Rib Roast with Blackberry-Cabernet Reduction uses a reverse browning technique that I learned from

Standing Rib Roast with Blackberry-Cabernet Reduction
(Mark Kelly, 2016)

Serves 10-12

For the Blackberry-Cabernet Reduction:
18 oz. fresh blackberries
3 Tbsp extra-virgin olive oil
4 stalks of celery, roughly chopped
4 medium carrots, peeled and roughly chopped
1 large yellow onion, roughly chopped
10 garlic cloves, peeled and crushed
4 Tbsp tomato paste
6 cups beef broth
2 cups Cabernet Sauvignon
1/2 cup balsamic vinegar
3 bay leaves
2 Tbsp finely chopped fresh rosemary
8 Tbsp unsalted butter at room temperature
Kosher salt
Freshly ground black pepper

2 6-bone standing rib beef roasts (dry aged for at least one week, fat cap trimmed to 1/4″ thick
12 large garlic cloves, finely grated
12 large garlic cloves, peeled and crushed
1 cup rosemary leaves
6 Tbsp fennel seeds, finely ground
4 Tbsp dried minced onions
3 Tbsp Seasoned salt
2 Tbsp freshly ground black pepper
4-6 fresh thyme sprigs
1 large onion, coarsely chopped
3 carrots, peeled and coarsely chopped
2 celery stalks, coarsely chopped
2 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper

To prepare Reduction: Heat oil in a large saucepan over medium-high heat until it shimmers. Add the carrot, celery, and onion and cook, stirring occasionally, until the vegetables begin to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, for 2 minutes. Add the blackberries and cook, stirring occasionally, for 10 minutes, until the berries soften and release their juice. Reduce the heat to medium. Add the tomato paste and cook stirring occasionally, for 2 minutes. Add the broth, wine, vinegar, bay leaves, rosemary, and fresh black pepper. Mix well. Bring to a boil then reduce the heat to low and simmer for 45 minutes.

Strain the sauce through a fine mesh sieve into a medium saucepan pressing down on the solid with a wooden spoon. Continue to simmer until the sauce is reduced by about half, about 45 minutes. The sauce can be made to this point and refrigerated for up to 3 days ahead of time. To finish the sauce, over low heat, whisk in the butter, one tablespoon at a time. Reseason with salt and pepper and remove from heat.

Working in batches, scatter rosemary over a paper towel-lined microwave safe plate. Microwave on high for 1 minute. Check rosemary and continue to microwave for 20 second intervals, until dry and crisp. Grind the rosemary in a spice mill or coffee grinder. Add fennel seeds and dried minced onions and grind until powdered. Mix in seasoned salt and black pepper.

Trim the roasts to remove any moldy of spoiled surface meat and all but 1/4-inch of the fat caps. Score the fat caps in a crosshatch pattern spacing cuts about 1-inch apart. Rub the roasts all over with the garlic paste. Coat the roasts with the rosemary-fennel mixture. Place on a rack in a large roasting pan fat cap-side up uncovered in the refrigerator over night, up to one day. Let roasts sit a room temperature for at least 2 hours before roasting.

To cook the roasts: Preheat oven to 225F and place a rack on the lower third of the oven. Place the roasts on a rack in shallow roasting pan or on a rimmed baking sheet. Toss onion, carrots, garlic cloves, and celery in oil and season with salt and pepper. Scatter the vegetables around the base of the roasts along with the thyme sprigs. Roast the meat, rotating the pan once until an instant read thermometer reads 125F. Remove from the oven and tent with foil and let rest for 30 minutes. To finish: Move a rack to the top third of the oven and increase the temperature to 500F. Roast until deep brown and exterior is crisp, 8-10 minutes. Let rest for 10 minutes before serving.

To serve: Drizzle slices of beef with generous amounts of the Blackberry-Cabernet Reduction.

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