Whether you’re having a quiet dinner for two or a large gathering, chef Timon Balloo of Miami’s Sugarcane Raw Bar Grill has a delicious and decadent meal that everyone will enjoy. Here are his recipes.
Recipe: Whole roasted chicken with truffle fingerling potatoes and mushrooms (on this page) Recipe: Torrejas with sauteed apples and a maple butter sauce (on this page)Whole roasted chicken
Season and stuff chicken cavity with herbs. Season outer area vigorously with salt, pepper and extra virgin olive oil. Roast at 325° for 30 minutes, then raise temperature to 400°. Cook until golden brown or until meat thermometer reads 165°. Remove from oven and let sit for five minutes. Cut and serve.
Truffle fingerling potatoes and mushrooms
Wedge potatoes in the casserole dish, combine all the remaining ingredients, add potatoes. Place casserole in the oven and cook at 375° for 25-30 minutes. Serve on the side with the chicken.
Serves six
Torrejas
Place cut brioche slices in the hotel pan, combine the remaining ingredients and mix together. Pour the mixture into the pan and soak the brioche for 24 hours. Once done, heat up a medium sized pan with canola oil and place soaked brioche on the heated pan, sauté over medium heat for 3 to 5 minutes per side. Remove , from the heat sprinkle with sugar and caramelize in a 450*oven for 5 minutes or until toothpick inserted in the center comes out dry. When ready, remove from the oven and plate, garnish with 2 slices of sautéed apples (see below) and drizzle of maple butter sauce (see below). Serve immediately, while hot.
Sauteed apples
Peel and cut apples into 8 slices. Heat butter in sauté pan. Add apples. Add 1/2 cup-1 cup of water or apple cider and cook them until tender. Reduce the liquid to au sec and add honey to caramelize lightly. Place sautéed apples on top of the torrejas, 2 pieces per portion.
Maple butter sauce
Heat Brown butter in the sauté pan, add dark brown sugar, maple syrup and heavy cream, bring to a boil. Add salt and vanilla, remove from the stove, strain the sauce into a small bowl and drizzle over apples.
Serves four
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