Sunrise Chefs: Allentown Fair's Farm-to-table series
Updated On: Aug 24 2012 06:51:52 PM CDT
Chefs from the "Farm-to-Table Cooking Series" at the Allentown Fair joined 69 News at Sunrise. The series will be August 28th through the 3rd during the Fair. It will featuring chefs who do practice farm-to-table cooking and spotlights the agricultural end of the Fair with the fresh foods.
THE CULINARY EXPERIENCE AND CATERING, LLC
1/2 Cup all-purpose Flour
1 Tablespoon Paprika
Salt & Pepper (for seasoned dredge, and taste)
¼ Cup Mirepoix (carrots, celery, onions or shallots)
2 boneless, skinless Chicken breasts, cut in halves and pounded thin
1 Tablespoon Olive oil
4 Tablespoons Butter
2 Cups sliced Mushrooms (cremini)
3/4 Cup Marsala wine
1 Cup Chicken stock
Minced parsley, for garnish
In a bowl or plate combine the flour, salt, & pepper and stir to combine.
Dredge chicken pieces in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil & butter in a large skillet over medium-high heat until very hot.
Sauté chicken breasts until golden brown on both sides, about 3 minutes per side.
Transfer to a plate and keep warm.
Add additional butter & oil to the pan, sauté the mushrooms, slightly.
Add the Marsala wine to deglaze and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.
Add additional salt and pepper, to taste. Garnish with chopped parsley and serve immediately.
Grilled Corn Relish
3 Ears of corn
1 Red pepper
1 Green pepper
1 Medium red onion
1 tsp fresh thyme, chopped
1 tsp salt
½ tsp black pepper
2 tsp Sherry Vinegar
1 Tbsp. Salad Oil
In the husk, soak the corn in water for 20 minutes. Grill corn, turning occasionally for 15-20 minutes.
Shuck corn, cut off the cob and place in mixing bowl. Meanwhile, char the skin of both peppers, place in a covered container for 15 minutes or cool enough to handle.
Remove charred skin, dice small and add to the corn. Peel onion, slice into thick rings, brush with oil, salt and pepper.
Grill on both sides approximately 5-7 minutes total.
Dice small and add to corn and peppers.
Add final 5 ingredients, stir to combine, taste and adjust seasoning if necessary Serve warm or cold over grilled chicken breast or your favorite steak.
Zucchini and Chicken Tart
To fit a 10” pie pan
1 ½ cups flour
¼ tsp salt
4 oz. butter
3-4 Tbsp cod water
1 lb zucchini, washed and dried
1 Tbsp butter
4 cloves of garlic, minced finely
1 ½ cups of pulled cooked chicken
1 cup shredded cheddar cheese
4 large eggs, beaten
¾ cup light cream
2 tsp. lemon juice
1 tsp of dry mustard
1 Tbsp chopped parsley
1 Tbsp chopped basil
½ tsp of kosher salt
¼ tsp ground black pepper
Preheat the oven to 425 F. Prepare the dough, chill then roll and place in a 10” pie pan.
Prick the crust with a fork and bake for 10 minutes. Remove from oven and set aside.
Lower the heat to 350 F and prepare the filling.
Thinly slice zucchini.
In a large sauté pan over medium heat, add butter, when melted add zucchini.
Saute for 5 or 6 minutes then add garlic.
Remove from heat and allow to cool slightly.
Transfer to a large mixing bowl and add remaining ingredients.
Pour into prepared pie shell and bake approximately 40 -45 minutes or until the tart has set.
Serve hot or at room temperature with grilled corn relish and a garden salad.
2 pounds ground beef
1 cup uncooked long grain white rice
1 cup water 1 cup chicken stock
12 green bell peppers
4 (8 ounce) cans tomato sauce
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 Tablespoon of Italian seasoning
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes.
3. In a skillet over medium heat, cook the beef until evenly browned.
4. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
4. In a bowl, mix the browned beef, cooked rice, 2 cans tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
5. Bake 1 to 1 1/2 hours in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
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