"Recipes from the Chef's Kitchen"
Linton - Certified Chef Instructor
Kathleen Linton is a certified chef and graduated from the culinary institute
Augustine Florida. She has had her own catering business for over
is now catering for the Lorton Workhouse. She will soon be catering
Springs Winery in Clifton and will be doing a Harvest Dinner with Wine
on Saturday, October 15th from 7:30-10:30 PM. She has taught culinary
in St. Augustine Florida. She is now teaching at the Workhouse in
La Table at Pentagon city, William and Sonoma at Tyson Corner and private
at client’s homes. She had her own TV show in St. Augustine called
Cuisine's. She is a Gold Medalist in cooking competitions.
Corporate Chef for Martin & Greer and the Executive Chef for Flagler
Her father was in the MC for over 30 years and her family traveled
This is what inspired her to cook. Her specialty is ethnic cuisines.
Southwest Eggs Benedict
1) Puff Pastry (see recipe below)
2) Salsa (see recipe below)
3) Poached Eggs (see recipe below)
4) Adobo Sauce (see recipe below)
5) Bacon (see recipe below)
The Puff Pastry
1) Puff Pastry
1) Heat oven to 400°.
2) Cut puff pastry into six 2x2-inch squares and
place on parchment-lined baking sheet.
3) Cut out 6 decorative leaves and
place on sheet.
4) Bake pastry until puffed and golden brown, about 14
5) Set aside.
1) 1/2 red onion, finely diced
2) 1 bunch chopped cilantro
3) 1/2 cup ripe heirloom tomatoes, cored, seeded and chopped
4) 1 mango, peeled, pitted, and diced
5) 1 ripe avocado, peeled, pitted, and diced
6) Juice of 1 lime
7) Salt to taste
1) Place onion, cilantro,
tomatoes, mango, avocado and lime juice in a mixing bowl and
2) Season to taste with salt.
3) To prevent oxidation, cover with
plastic wrap pressed directly on top of salsa and
ready to use.
The Poached Eggs
1) 4 Poached Eggs
1) Poach eggs and hold covered in a warm oven until ready to assemble dish.
The Adobo Sauce
1) Adobo sauce (liquid from can of chipotles en adobo)
2) 2 tablespoons butter
3) 2 tablespoons flour
4) ½ heavy cream
5) ½ whole milk
6) Salt and pepper to taste
1) Empty a can of chipotle chilies into a strainer
and press the solids to release the juices.
2) In a 2-quart sauce pan, heat
butter over medium heat until foam subsides.
3) Add flour all at once and
cook for 30 seconds, whisking constantly.
4) Add remainder of ingredients
and whisk often until sauce comes to a boil.
5) Reduce heat to low and
simmer for 15 minutes whisking occasionally until sauce is
1) Raspberry Chipotle or Mango Chutney
2) Hickory smoked bacon (thick cut)
1) Preheat oven to 375ºF.
2) Arrange bacon in a single layer on a baking rack
placed on a baking sheet lined
with foil or parchment.
3) Bake the bacon
for 15 minutes until it begins to look opaque and the fat begins to
4) Remove from oven and blot top of bacon with paper towels to dry.
5) Brush bacon with chutney coating, return to oven and bake for an
12-15 minutes until browned.
center of plate with the adobo sauce to hold the puff pastry in
2) Put puff pastry square topped with poached egg in center and
place a piece of
bacon and ¼ cup of salsa on each side.
3) Drizzle egg with
more adobo sauce.
4) Top with a pastry leaf.