"Recipes from the Chef's Kitchen"

Show 763

4056 Campbell Ave.
Arlington, Virginia (In Shirlington)

Katie Park - Specialty Food Manager

 Tomato-Buffalo Mozarella Stack

1)   4 vine-ripened Tomatoes
2)   Two 6-8 oz. balls of Buffalo Mozzarella
3)   20 fresh Basil Leaves
4)   Balsamic Glaze
5)   Sea Salt and Freshly Ground Black Pepper

1)   Cut each tomato across into four slices (make sure each slice is the
       same thickness), totaling 16 round slices.
2)   Cut each Buffalo Mozzarella ball into 4 pieces, totaling 8 round slices.
3)   Place 2 pieces of basil on each of 4 plates, with stems touching.
4)   Top with a slice of tomato, then two basil leaves and then a round slice
       of mozzarella.
5)   Repeat again until you have a stack of 4 tomatoes and 2 pieces of
       mozzarella on each plate with basil between each later.
6)   Drizzle with Balsamic Glaze and sprinkle with sea salt and freshly
       ground pepper.

Chicken Breasts Stuffed with
Goat Cheese, Peppadews & Basil
(Serves 4)

1)   4 skinless boneless Chicken Breasts
2)   12 Peppadews (a Red Pepper from South Africa you can find in the
       olive bar at many grocery stores)
3)   12 medium fresh Basil Leaves
4)   8 oz. fresh Goat’s Milk Cheese
5)   Salt and Pepper
6)   Twelve 2 to 3 inch toothpicks

1)   Preheat oven to 375°F
2)   Place the chicken breasts between wax or parchment paper and using a
       mallet or meat pounder flatten the chicken breasts (you can also purchase
       thin sliced chicken breasts at the store).
3)   Separate the goat’s milk cheese into 2 ounce portions and spread on the
       center of each breast.
4)   Take each peppadew and tear in half with your fingers.
5)   Top the goat cheese with 3 peppadews and basil.
6)   Roll up and secure with toothpicks making sure none of the goat’s milk
       cheese can escape.  Sprinkle with salt pepper.
7)   Using an oven safe skillet (prepared with non-stick cooking spray), sear the
       chicken breast rolls on each side over high heat until they are lightly
       browned...1 to 2 minutes a side.
8)   Remove pan from the burner and bake in the oven for 15 minutes until
       the chicken is tender and cooked through.

Tawny Port Marinated Figs
& Montagnolo Cheese
(Serves 4)

1)   1 cup Tawny Port
2)   8 fresh figs - stems removed and cut in half
3)   8 oz. Montagnolo Cheese or Cambozola - separated into Four 2 oz. pieces
4)   ¾ cup chopped Toasted Walnuts

1)   In a medium saucepan, bring the tawny port to a boil and reduce to
2)   Add the figs cut side down, and cook for 5 minutes or until they begin to
       feel soft but not squishy.
3)   Remove the figs with a slotted spoon and place 2 figs on each of 4 individual
4)   Top the figs with the cheese right away (to ensure that the cheese melts
       right away).
5)   Increase the heat to high for the remaining port and reduce until it has a
       syrupy consistency...about 1 to 2 minutes.  Careful not the burn it!
6)   Sprinkle the figs and cheese with the chopped, toasted walnuts and drizzle
       the syrup over them.
7)   Serve at once.

Some chocolate and other items
sold at the Curious Grape

In the Studio Kitchen with
Lindsey Gustin (Right)
and Katie Park (Left)

Good Eating!!!