"Recipes from the Chef's Kitchen"

Show 1017

Personal Chef Meagan Morris
Email: palate.sensationsdmv@gmail.com
Instagram: palate.sensations

Bang Bang Shrimp
(Serves 4)

1)   cup mayonnaise
2)   cup Thai sweet chili sauce
3)   teaspoon Sriracha
4)   1 lb. shrimp shelled and deveined
5)   1/2 cup milk
6)   3/4 cup flour
7)   tsp. of salt
8)   tsp. of pepper
9)   tsp. of paprika
10) canola oil for frying

1)    In a small bowl add the mayonnaise, Thai sweet chili sauce and Sriracha and stir.
2)   Season flour and separate into two separate bowls
3)   In another bowl add milk
4)   Dip shrimp in flour then milk then flour again
5)   In a heavy bottomed pan add 2-3 inches of canola oil and heat to 375 degrees
6)   Fry the shrimp until lightly brown about 2 minutes total
7)   Once fried coat the shrimp with the sauce and serve immediately.

Chicken Ballotine Stuffed with
Sage Sausage and Basil

(Serves 6)

1)   1 chicken deboned
2)   teaspoon salt
3)   teaspoon freshly ground pepper
4)   1 package of Sage Sausage
5)   4 oz. chiffonade basil

1)   Pound chicken breast until thin
2)   Lay chicken breast on skin and season with salt and pepper
3)   Add sage sausage over the chicken
4)   Add chiffonade basil
5)   Roll the chicken up, tie with kitchen twine
6)   Heat oil in large sauce pan or skillet. Add chicken to hot pan and sear on all sides.
7)   Roast ballotine for 1 hour or until internal temperature reaches 165 degrees Remove
       from pan and make sauce

For the Sauce
1)   1/3 cup chicken stock
2)   cup dry red wine
3)   1 tbs. chopped thyme
4)   1 tbs. rosemary

1)    Deglaze pan with chicken stock.
2)    Add red wine and let simmer for 3-5 minutes.
3)    Finish with thyme and rosemary.

Frisee with Walnts, Apples,
Grapes & Blue Cheese
(Serves 10)

1)   1 lb. Frisee lettuce
2)   2 tart apples
3)   10 fluid oz. Apple Cider Vinaigrette (see below)
4)   5 oz. green grapes peeled and cut in half lengthwise
5)   2 toasted walnuts coarsely chopped
6)   5 oz. blue cheese dressing

1)   Clean and thoroughly dry the Frisee. Refrigerate until ready to serve.
2)   Just before serving, slice the apples. If necessary, hold the apple slices in acidulated

3)   Just before serving whisk the vinaigrette vigorously. Each portion gets 2 oz. Frisee
       with 1 oz. vinaigrette.

Apple Cider Vinaigrette
1)   16 fl oz. apple cider
2)   6 fluid oz. cider vinegar
3)   1 Granny smith Apple
4)   24 fluid oz. vegetable oil
5)   2 tbs. chopped tarragon leaves
6)   2 tsp salt
7)   tsp. pepper
8)   tsp. of sugar, as needed

1)   Reduce the cider to 6 fluid oz. Combine the cider reduction, the vinegar and brunoise apple.
2)   Whisk in oil gradually
3)   Add tarragon and season with salt, pepper and sugar

Good Eating!!!