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updated 1/3/2014 4:59:48 PM ET 2014-01-03T21:59:48

Recipe: Pan-roasted chicken with clementine sauce verge

  • For the chicken:
  • 4 chicken breasts with skin
  • 1 stick unsalted butter
  • 2 shallots, finely chopped
  • Juice of 1 lemon
  • Clementine sauce verge (recipe below)
  • Salt & pepper
  • Grape seed Oil
  • For the clementine sauce:
  • 4 whole clementines, peeled and segmented
  • 1/2 cup extra virgin olive oil
  • 1/2 red onion, finely diced
  • 3/4 cup sugar
  • 3/4 cup white vinegar
  • 1/2 tsp salt
  • 2 tsp yellow mustard seeds
  • 1/2 tsp red chili flakes
  • 3 sprigs fresh rosemary
  • 1/4 cup chopped almonds

For the chicken:

Preheat oven to 450 degrees.  Heat a large, heavy-bottomed sauté pan over medium-high heat.  Pat chicken breasts dry with a paper towel and season generously with salt and pepper.  Add enough grape seed oil to the pan to coat the bottom. 

Carefully add chicken breasts to the pan, skin side down and cook over medium-high heat for about two minutes.  Carefully spoon hot oil over the flesh side of the breast to start the cooking process.  Transfer pan to the oven and roast for about 8 minutes.  The chicken breasts should be firm to the touch, and the juices should run clear. 

Return pan to the stove and flip breasts so the skin side is up. Cook on the flesh side for one minute.  Remove breasts from pan and let rest on a warm plate.'

For the clementine sauce:

Combine all ingredients except the clementines and olive oil and bring to a boil. Let simmer until the mixture has a syrupy consistency. Set aside to cool.

Heat olive oil over low flame with three sprigs of rosemary for 5 minutes. Remove from heat and allow to cool. Once cooled, strain out the rosemary. In a bowl, mix together the pickled red onion mixture, rosemary, clementines and almonds.

Serving Size

Serves 4

Recipe: Cured lemon Caesar salad

  • For dressing:
  • 1/2 cup lemon juice
  • 1/4 cup garlic puree
  • 1 clove garlic
  • 1/2 cup mayonnaise
  • 1/2 freshly grated parmesan cheese
  • 1 tbs freshly ground black pepper
  • 3/4 cup extra virgin olive oil
  • 1 tsp salt
  • 1 tsp sugar
  • For salad:
  • 4 romaine hearts, cut in half, washed and dried
  • Extra grated parmesan cheese for garnishing
  • For cured lemons:
  • 1 lemon, sliced into thin rings
  • 1 tsp salt
  • 3 tbs sugar

For the cured lemons:

In a bowl, combine all three ingredients and mix well. Cover and place in refrigerator for at least two hours.

For the dressing:

In a blender, combine all ingredients except olive oil and blend until smooth. Slowly drizzle olive oil into the blender to emulsify. Refrigerate and set aside.

To serve, place two halves of romaine hearts, cut side up. Generously coat with dressing. Sprinkle additional parmesan cheese, and place cured lemons on top.

Serving Size

Serves 4

Recipe: Grapefruit supremes, cake and ginger syrup

  • 4 pink grapefruits, peeled and segmented
  • 1 cup sugar
  • 1 cup water
  • 1/4 cup ginger, finely chopped
  • 6 sprigs rosemary, picked
  • 1 tbs black pepper, freshly cracked
  • Fleur de sel
  • Pound cake
  • Crème fraiche

In a small sauce pot, combine sugar, water, ginger and black pepper. Bring mixture to a boil and let it boil for 1 minute. Remove from heat, add rosemary and let cool to room temperature. Strain liquid and chill until ready to use.

To serve, place nine grapefruit segments in a bowl and drizzle simple syrup over the top. Place slice of cake on plate, top with grapefruit and crème fraiche. Finish with fleur de sel and more freshly cracked black pepper.

Serving Size

Serves 4

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