Make roast chicken with an edamame succotash, more

Jo-Jo Doyle, the executive chef of Churchill Downs, makes a Derby Day feast with roast chicken and an edamame succotash. He joins "Top Chef: Texas" finalist Sarah Grueneberg, who prepares sea scallops with crispy pork belly and hand-rolled potato gnocchi with wild boar rague and Parmigiano-Reggiano.

Roast chicken with black pepper honey, pan gravy and edamame succotash

Ingredients

    • 2 cups shelled edamame
    • 1 1/3 cups fresh corn
    • 2/3 cup diced canned tomatoes
    • 2/3 cup yellow pepper
    • 1/3 cup diced red onion
    • 1/2 cup country ham, julienned
    • 1 cup chicken stock
    • 1 pound boneless, skin-on chicken breasts (about 2)
    • 1 cup demi-glace (may be store bought)
    • 1/2 tablespoon black pepper
    • 8 tablespoons honey
    • 6 tablespoons vegetable oil, divided

Preparation

Baking Directions:

Sea scallops with crispy pork belly and Vietnamese lime sauce

Ingredients

    • 7 tablespoons extra-virgin olive oil
    • 12 medium diver-caught sea scallops
    • 12 pieces roasted pork belly, recipe follows
    • 1/2 cup Vietnamese lime sauce, recipe follows
    • Sea salt and freshly ground pepper
    • 1 cup arugula
  • For pork belly:

    • 3 pounds pork belly
    • 2 tablespoons sugar
    • 4 tablespoons sea salt
    • 2 tablespoons freshly ground black pepper
    • 3 tablespoons extra virgin olive oil
  • For lime sauce:

    • 4 tablespoons sugar, divided
    • 2 stalks ramps or cloves garlic, minced
    • 2 Fresno chiles, stemmed (1 whole and 1 sliced into thin rings)
    • 4 tablespoons fish sauce
    • 2 tablespoons fresh lime juice
    • 2 tablespoons cilantro

Preparation

Baking Directions:

Hand rolled potato gnocchi with wild boar ragu and Parmigiano-Reggiano from Cafe Spiaggia

Ingredients

  • For gnocchi:

    • 2 russet potatoes (about 1 pound)
    • 2 egg yolks
    • 1 cup grated Parmigiano-Reggiano
    • 1 cup unbleached all-purpose flour
    • Freshly ground pepper
  • For ragu:

    • 3 tablespoons extra-virgin olive oil
    • 2 cloves garlic, peeled and chopped
    • 1 small yellow onion, diced
    • 2 carrots, peeled and diced
    • 2 stalks celery, diced
    • 2 bay leaves
    • 2 pounds boneless boar shoulder, cut into chunks
    • 2 fresh sprigs rosemary
    • 1 1/2 cups tomato puree
    • 1 bottle red wine
    • 4 tablespoons butter
    • Parmigiano-Reggiano cheese for grating
    • Sea salt and freshly ground pepper

Preparation

Baking Directions:

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