"Recipes from the Chef's Kitchen"

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EAT INChef
Springfield, Virginia
Telephone: 703-585-2893
email: cheftomdeblois@aol.com


Tom DeBlois - Personal Chef


 Lemon Basil Chicken with Saffron
Basmati Rice and Grilled Zucchini

For the Lemon Chicken...

 

Ingredients:
1)   2 Chicken Breasts - cut into strips
2)   Flour
3)   2 tbs. Olive oil
4)   Salt and Pepper to taste
5)   8 oz. White Wine
6)   8 oz. Heavy Cream
7)   1 tbs. Lemon Zest
8)   Juice of one Lemon
9)   ¼ cup fresh Basil Chiffanade

Preparation:
1)   Heat a large sauté pan and add olive oil.
2)   Dredge chicken strips in flour; shake off excess, place in pan.
3)   Season with salt and pepper.
4)   Cook for 4-5 minutes, then turn over and cook for 2 more minutes.
5)   Turn up the heat and add wine.  Then reduce by half.
6)   Reduce heat and add cream. Then bring to a simmer.
7)   Add zest, lemon juice, and fresh basil.
8)   Adjust seasonings and serve.

For the Saffron Basmati Rice...

Ingredients:
1)   12oz. Basmati Rice
2)   2 tbs. Olive Oil
3)   ¼ cup slivered Almonds
4)   Salt and Pepper
5)   20 oz. Chicken Stock
6)   1 tbs. Saffron or Tumeric
7)   1 tbs. fresh Chives

Preparation:
1)   Heat olive oil in a medium sized pot.
2)   Add almonds and rice, then cook until lightly browned.
3)   Add chicken stock and also salt and pepper to taste.
4)   Bring to a boil, then reduce heat.
5)   Cover and simmer for 12-15 minutes, or until all the stock is absorbed.
6)   Stir in fresh chives.
7)   Serve.

For the Grilled Zucchini...

Ingredients:
1)   4 or 5 medium Zucchini - cut into even ¼ inch slices
2)   3 tbs. Olive Oil
3)   2 tbs. Balsamic Vinegar
4)   1 tsp. Dijon Mustard
5)   Salt and Pepper
6)   Fresh Basil Chiffanade

Preparation:
1)   In a large mixing bowl, whisk the olive oil, balsamic vinegar, mustard,
       and salt and pepper until emulsified.
2)   Add zucchini, toss until completely coated.
3)   Lay the zucchini on a sheet pan without over-lapping.
4)   Place under the broiler.  Then cook 5 minutes, or until tender, or until
       the kitchen is smokey.
6)   Place it back into your large bowl, toss with fresh basil, and serve.



Caesar Salad






Ingredients:
1)   2 Romaine Hearts - washed, dried, and diced
2)   ½ cup of Croutons
3)   ¼ cup shredded Parmesan or Romano Cheese
4)   ½ cup Creamy Caesar Dressing

Preparation:
1)   Place diced romaine into a large salad bowl with the croutons and cheese.
2)   Drizzle with dressing.
3)   Toss and serve immediately.


BBQ Chicken

Ingredients:
1)   4 Chicken Thighs
2)   4 Drum Sticks
3)   2 tbs. Season Salt, Meat Rub, or favorite Spice Blend
4)   ½ cup of Water
5)   ½ cup of your favorite BBQ Sauce

Preparation:
1)   Season chicken thoroughly and let it marinate for 2 hours.
2)   Preheat oven to 425 F.
3)   Place chicken in a Pyrex pan with ½ cup of water, roast for 15 minutes.
4)   Turn oven down to 375F and cook for 25 more minutes, adding water
       as needed.
5)   Remove from oven, coat with bbq sauce.
6)   Broil until sauce is hot, remove, and let it rest for 5 minutes.



Chef Tom's Famous Bread Pudding

Ingredients:
1)   1 loaf of stale Sour Dough Bread - cubed
2)   8 Eggs - beaten
3)   24 oz. ½ and ½
4)   ½ cup Brown Sugar
5)   ¼ tsp. Nutmeg
6)   1 tsp. Cinnamon
7)   1 tsp. Vanilla
8)   ½ cup of Golden Raisins

Preparation:
1)   Preheat oven to 375F.
2)   Add all the ingredients together.
3)   Stir well to moisten, then let it rest for 20 minutes.
4)   Turn into a well greased bundt pan.
5)   Place on a cookie tray, and bake for 35-40 minutes.
6)   Turn out onto a plate while hot, serve with caramel sauce.


Good Eating!!!