RECIPES

2005 Recipes

Porta bella Chicken
Jamaican Plantains
Mojito Lime Chicken
Grilled Mahi-Mahi

Porta bella Chicken
(Four Servings)

4 6 oz chicken breast
2 oz parsley
4 oz porta bella mushroom
2 tsp garlic
2 oz sherry wine
2 oz butter

1. Season chicken breast with Italian herb blend, salt and pepper.
2. Sauté chicken breast over medium heat for four minutes on each side until golden brown.
3. Add mushroom, parsley, garlic and butter. Cook until mushrooms are tender. (3-4 mins)
4. Finish by adding sherry wine to sauté pan. This process will deglaze the pan and create a sherry sauce.
 
 Jamaican Plantains
(Four Servings)

2 lbs plantains
1/4 cup butter
1/2 cup pineapple
14 oz coconut milk
8 oz brown sugar
1 tsp nutmeg
1/2 tsp cayenne pepper
1/4 tsp thyme
1 tsp salt
1 tsp crushed red chili

1. Peel and dice plantains.
2. Sauté with butter and brown sugar over low heat.
3. Add spices to plantains- blend and adjust seasoning.
4. Add coconut milk and simmer until liquid has reduced by 1/2. Plantains should resemble rough whipped potatoes.

Mojito Lime Chicken
(Four Servings)

4 6oz chicken breast

Marinade

3/4 cup lime juice
1/2 cup chopped mint leaves
6 tbsp mint syrup
1 tbsp olive oil
1 tbsp rosler salt

1. Gather all ingredients and in food processes and blend well. Cover chicken breast and let set for 3-4 hours. For better results let set overnight.
2. Grill over medium heat and serve with a corn relish.

Corn Relish

4 corncobs
2 oz dice onions
1 oz dice red peppers
1 oz dice green peppers
1/4 cup brown sugar
12 oz kidney beans
1 oz cider vinegar
1/2 tsp crushed red pepper
2 tbsp chopped cilento
1 oz olive oil
1 tsp rosler salt

1. Drain beans and set aside.
2. Remove corn silk and roast corn while still in husk for 35 minutes at 350°.
3. Cool corn and cut kernels from cob.
4. Sauté onion and peppers. Add corn and remaining ingredients. Simmer mixture 2-3 minutes, stirring occasionally. Serve either warm or chilled. Place 2 oz of relish on each breast of chicken.

Grilled Mahi-Mahi
(Four Servings)

4 5 oz Mahi-Mahi
1 oz soy sauce
1 tbsp ginger powder
1 tbsp sesame oil
1 oz orange juice
3 oz pineapple
10 oz Pineapple Mango Chutney (prepared)

1. Combine soy sauce, ginger, oil and orange juice in a bowl.
2. Combine fish and marinade in shallow pan, marinate one hour covered in refrigerator.
3. Grill pineapple ring and set aside.
4. Place Mahi-Mahi on hot grill to mark. Continue cooking until medium rare. (Approximately 8 minutes)
5. Place grilled pineapple ring under Mahi-Mahi and place chutney on top of fish.

Pineapple Mango Chutney

3 mango (ripe)
1/2 pineapple (fresh)
3 tomatoes (roma)
2 banana (peeled and chopped)
3 tsp cinnamon
1 oz lime juice
2 tbsp sugar
3 chipote pepper (rehydrates)
2 garlic cloves (roasted)
1 pinch clove
1 pinch alspice