"Recipes from the Chef's Kitchen"

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8130 Arlington Blvd.
(In Merrifield Area)
Falls Church, Virginia

Ana Ruiz - Executive Chef

 Grevey's Cuban Steak
1)   Skirt Steak
2)   1 medium chopped Onion
3)   1 tbs. chopped Garlic
4)   1 tsp. crushed Red Pepper
5)   1/2 tsp. dry Oregano
6)   1 tbs. Kosher Salt
7)   1/2 tsp. ground Black Pepper
8)   1/4 cup fresh Lemon Juice
9)   1 tbs. Red Vinegar
10) 1 tbs. chopped Parsley
11) 1 cup Olive Oil

1)   Mix dry ingredients in a medium bowl and add vinegar and lemon juice.  Slowly
       add the olive oil to incorporate.  This makes the marinade.
2)   Marinade the steak in half of the marinade for at least 25 minutes then save the
       rest of the marinade and set aside.
3)   Cook the steak to the desired temperature (this is a very good cut of meat to
       put on the grill).  You can grill it, sear it, or broil it.
4)   Serve the steak with rice, beans, fried plantains and the marinade that was put
5)   Eat and enjoy!!

Lemon Chicken

1)   Four 6 oz. Chicken Breast
2)   1 tbs. Salt and Pepper
3)   2 oz. Flour
4)   2 oz. Olive Oil
5)   2 oz. Butter
6)   1 tbs. chopped Shallots
7)   1 tbs. chopped Garlic
8)   1 tbs. chopped Parsley
9)   Chopped Sage for Garnish
10) 2 Eggs for Egg Wash
11) Fresh Lemon Juice - to taste
12) 1 cup Chicken Stock
13) 1 cup White Wine

1)   Wash and trim all fat from chicken.  Season and flatten.  Dredge in flour and
       dip in egg wash.
2)   Heat pan and olive oil.
3)   Place chicken breast in pan over medium heat for about 3 minutes, then turn
       over and cook for 3 more minutes.
4)   Add shallots, garlic, white wine, lemon juice and chicken stock.
5)   Reduce for about 3 minutes.
6)   Add the butter and parsley.
7)   Cook for another minute.
8)   Serve over Angel Hair pasta.  Garnish with sage.

Left Picture -
Fried Plantains from Grevey's
Right Picture -
In the Studio Kitchen with Chef
Ana Ruiz (left) and Lindsey Gustin (right)

Good Eating!!!