"Recipes from the Chef's Kitchen"

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Kathleen Linton - Certified Chef Instructor
Email: sorosky2000@yahoo.com

Ms. Kathleen Linton is a certified chef and graduated from the culinary institute in
St. Augustine Florida.  She has had her own catering business for over twenty years
and is now catering for the Lorton Workhouse.  She will soon be catering for the
Paradise Springs Winery in Clifton and will be doing a Harvest Dinner with Wine
Paring on Saturday, October 15th from 7:30-10:30 PM.  She has taught culinary
school in St. Augustine Florida.  She is now teaching at the Workhouse in Lorton,
Sur La Table at Pentagon city, William and Sonoma at Tyson Corner and private
classes at client’s homes.  She had her own TV show in St. Augustine called
Kathleen's Cuisine's.  She is a Gold Medalist in cooking competitions.  She was
the Corporate Chef for Martin & Greer and the Executive Chef for Flagler
Hospital.  Her father was in the MC for over 30 years and her family traveled
a lot  This is what inspired her to cook.  Her specialty is ethnic cuisines.

Southwest Eggs Benedict

(Serves 6)
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 minutes.
5)   Set aside.

The Salsa

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
       stir to combine.
2)   Season to taste with salt.
3)   To prevent oxidation, cover with plastic wrap pressed directly on top of salsa and
       refrigerate until 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)   heavy cream
5)   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

The Bacon
1)   Raspberry Chipotle or Mango Chutney
2)   Hickory smoked bacon (thick cut)

1)   Preheat oven to 375F.
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 additional
       12-15 minutes until browned.

1)   Dab center of plate with the adobo sauce to hold the puff pastry in place.
2)   Put puff pastry square topped with poached egg in center and place a piece of
       bacon and cup of salsa on each side.
3)   Drizzle egg with more adobo sauce.
4)   Top with a pastry leaf.

Good Eating!!!