"Recipes from the Chef's Kitchen"

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Brion's Grille

10621 Braddock Rd.
Fairfax, Virginia 22032
703-352-7272

 
Brian Rees - Sous Chef


Bread Pudding

Ingredients:
1)   12 cups French Bread - cut into cubes
2)   6 Eggs
3)   5/8 cup Sugar
4)   1 tbs. Vanilla Extract
5)   2 cups Heavy Cream
6)   1 1/2 cups Milk
7)   1 cup Raisins
8)   1/2 tbs. Cinnamon Powder
9)   Cinnamon Butterscotch Sauce (see recipe below)

Preparation:
1)   Mix the wet ingredients.
2)   Pour the mixture over the mixed dry ingredients.
3)   Spray a pan.
4)   Bake at 350 degrees until custard sets...approximately 35 minutes.

The Cinnamon Butterscotch Sauce
Ingredients:
1)   5/8 lb. Dark Brown Sugar
2)   1 pint Heavy Cream
3)   2 tsp. ground Cinnamon
4)   1 lb. Butter

Preparation:
1)   Place all the ingredients in a medium saucepan.
2)   Cook over medium heat for 15 minutes...whisking occasionally.
3)   Serve immediately or refrigerate for up to one week.


Chicken & Pasta with a
Brown Butter Sage Sauce
 
Left...The Pasta is Penne
Right...the Pasta is Angel Hair

Ingredients:
1)   2 Chicken Breasts
2)   Flour
3)   Butter
4)   Pasta of your choice
5)   Brown Butter Sage Sauce (see recipe below)

Preparation:
1)   Butterfly the chicken breast and drege in flour.
2)   Saute the chicken in butter for two to three minutes on each side.
3)   Arrange the chicken over the cooked pasta.
4)   Add the brown butter sage sauce on top.

The Brown Butter Sage Sauce
Ingredients:
1)   1 lb. Butter - browned
2)   1 qt. Heavy Whipping Cream
3)   1 cup Parmesan
4)   1 1/2 tsp. Fry Seasoning
5)   1 tbs. Sage
6)   1/2 cup Water

Preparation:
1)   Place the butter in a saute pan and melt.
2)   Place the heavy cream, water, sage and fry seasoning in another pan and bring
       to a simmer.
3)   When butter stops bubbling, all the water has evaporated and then the butter
        should turn brown.
4)   Then carefully add the butter to the cream while whisking.
5)   One the mixture has come to a simmer, add parmesan whisked in.
6)   When it is done, remove from the heat and chill.


Shenandoah Salad
   

Ingredients:
1)   5 Granny-Smith Apples - sliced
2)   Cranberries and Raisins
3)   1 cup Pecan pieces.
4)   1/2 cup Sun-Dried Tomato Vinaigrette Dressing
5)   crumbled Goat Cheese
6)   mixed Salad Greens

Preparation:
1)   Put the vinaigrette dressing on the greens and mix well.
2)   Add the other four ingredients.
3)   Top with the goat cheese.



In the Studio Kitchen with Lindsey
Gustin (right) and Brian Rees (left)


Good Eating!!!