May 26, 2020

Grilled Chimichurri Chicken with Toasted Hatch Chile Cream and Roasted Pepper Trio

BYU Catering  
Catering Executive Chef Adam Jones
Makes 4-6 servings
1 hour prep time

For Sauce
1/2 T ground coriander
2 T dried or 1 each fresh Hatch Chile
1 T butter
2 T shallot
1 each garlic cloves minced
1 each fresh lime zested and juiced
1 cup whipping cream
Kosher salt and fresh ground black pepper
½ bunch fresh cilantro lightly chopped
4 T shaved Manchego

If using Dry Hatch Chiles, finely chop chiles with seeds and add to a hot dry pan to toast slightly. Then soak in warm water for 30 minutes. Drain and set aside. If using fresh Hatch Chiles, coat with oil and follow the method for the Pepper Trio. Once grilled, remove skin and seeds (if desired) and finely chop. In a saute pan, add butter and saute shallots till soft, then add garlic, then add Hatch Chiles. Saute for 30 seconds, add lime zest and juice and cream. With medium high heat, reduce till sauce coats back of a spoon. (Add a few drops of water if too thick) Remove from heat.  Add cilantro to sauce or use for garnish. Garnish with shaved Manchego cheese.

For Pepper Trio
½ bag Mini Sweet Peppers
1 T vegetable oil
Kosher salt and fresh ground black pepper

Rinse peppers with warm water. Dry. Coat with a little oil and grill peppers while grilling Chimichurri Chicken. It’s okay to have a lot of char on the peppers. Peppers should be soft. Remove from heat, add salt and pepper. Keep warm until ready to serve.

For Chimichurri Chicken
2 ea  8-12oz frozen IQF chicken breast
¼ cup olive oil
1 bunch fresh chopped parsley
4 T fresh chopped oregano
2 T chopped shallot
2 t garlic clove minced
1 each fresh lemon zested and juiced (no seeds)
1 T red wine vinegar
Pinch Kosher salt and fresh ground black pepper

Thaw chicken and butterfly if too thick. Cut chicken in half if desired. With meat mallet, gently pound out chicken to a desired thickness for grilling. This will also help tenderize. Mix together all remaining ingredients for marinade. Separate half for marinade and reserve the other half for basting while grilling. In Ziploc bag, marinate all the chicken with half the marinade. Marinate for 1-6 hours.
Preheat grill to 350-400° Fahrenheit. Can use gas, wood, pellet, or charcoal. Grill chicken for 3-4 minutes on each side or until it reaches 165° internal temperature. After one side is cooked, baste with remaining marinade while cooking, but being careful not to burn the marinade. Remove from grill and keep warm until ready to serve.

Place chicken on the center of a hot plate, nap sauce over half the grilled chicken, put sweet peppers on plate next to chicken. Serve with Argentina Gnocchi and a nice fresh Ensalada Asado salad if desired. Enjoy!

May 19, 2020

Nutella Cheesecake

2.5 Cups Oreo Crumbs
6 Tbsp. Melted Butter

1.5 Lbs. Cream Cheese
3/4 Cup Heavy Cream
3/4 Cup Granulated Sugar
1 Tbsp. Vanilla Extract
1/2 Tsp. Salt
2 Cups Nutella
4 Large Whole Eggs

Spray a cake pan very generously, add a round parchment paper, and spray the paper.
Put the Oreo cookies (around 30 cookies) in a food processor, pulse until you get fine crumbs, combine the cookie crumbs and melted butter. Pour this mixture into the prepared cake pan.
Prepare the batter in a mixing bowl with a paddle, mix the cream cheese by itself first to soften up. Scrape the paddle and the sides and bottom of the bowl.
Add the sugar and mix until soft and smooth.
Scrape it again, add the heavy cream, the vanilla extract and the salt, mixing constantly, mix it until is all incorporated, scrape it down and add the Nutella, and mix it.
Add the eggs gradually, mixing constantly, scrape it again, mix a little longer, until is all incorporated it.
Pour the batter into the prepared pan, put on a sheet pan with a water bath.

Bake at 325 F for 1 hour.

May 12, 2020

Madagascar Coconut Chicken & Rice

Serves 8
3 tbsp. Oil
2 lbs. 12 oz. Chicken
Salt & Pepper to Taste
1 Large Yellow Onion, Diced
1 oz. Ginger, Minced
16 fl. oz. Coconut Milk*
2-3 Tomatoes, Diced
8 Servings Rice (Cooked) ~Jasmine rice is preferred

Cut the tomatoes, onions, garlic and ginger.
Cut the chicken across the grain into stir fry sized pieces.
~~It is very important to cook in small batches to get proper caramelization of the chicken and onions~~
Heat a small amount of the oil in the pan and add some of the chicken in a single layer. Season the chicken with salt and pepper. Add the onions. Stir occasionally until the onions and chicken begin to brown.
Add the ginger and tomatoes** cook for a minute or two. Add the garlic and cook for another minute or two then add the coconut milk. Simmer until the chicken is cooked through.
*One can of coconut milk is about 13 FL. OZ. You can use just one can if desired, it will be a little less saucy.
**If you don’t like cooked tomatoes you can add the tomatoes just before you serve it or let people add their own on top.

May 8, 2020

French Toast with Banana Brown Sugar Syrup

French Toast

8 Slices                 Brioche bread, Challah bread, or your choice of bread
3 ea.                      Eggs
1 Cup                    Milk
3 Tb.                      Sugar
1 tsp.                     Vanilla
Pinch                     Nutmeg
Combine eggs, milk, sugar, vanilla, and nutmeg into a bowl and mix well until frothy.
Heat skillet to medium heat and spray with pan spray. 
Dip bread on both sides in the egg mixture for a total of about 1 minute.
Add dipped bread to skillet cooking and turning for about 3 to 4 minutes.

Banana Brown Sugar Syrup

1 ½ Cup                Sliced bananas
5 Tb                       Brown sugar
4 Tb.                      Butter
5 Tb                       Orange juice
2 Tb.                      Lemon juice
Pinch                     Cinnamon

In a sauté pan, add brown sugar and butter and cook over medium heat until bubbly, or about 3 minutes.
Combine bananas, lemon and orange juices to pan with cinnamon.  
Continue to cook while stirring for another couple of minutes.
Hold warm for French Toast.