Recipe Courtesy of KCC Culinary Student Greg Gamayo
2 cup Shiitake Mushroom, Minced
1 clove Garlic, Minced
¼ cup Onion, Small Dice
3 leaves Sage, Minced
TT Kosher Salt
TT Black Pepper
1 ½ tsp Mushroom & Sage olive oil
Sauté garlic and onion in a pan with butter. Add sage and mushroom. Cook until all moisture from mushrooms evaporates from pan. Remove from heat and add mushroom sage oil. Place in ice bath to cool.
2 pc Chicken breast
4 leaves Fresh Sage
6 strips of bacon halved.
Butterfly chicken breast and stuff with duxelle. Roll chicken breast tightly. Place sage leaves on top of roll and then wrap with bacon. Tie with butchers twine if possible. Sear roulade seam side down first; browning all sides. Place in oven for about 10 minutes or until internal temperature reaches 160 degrees Fahrenheit. Allow to rest and finish cooking to 165, then slice.
1 bag Tomato and Basil Risotto from Island Olive Oil Company
3 cup, about Chicken stock
¼ cup White wine
TT Parmesan cheese
Gently toast rice mixture in a pot with olive oil. When rice is toasted add white wine and reduce by half. Slowly add chicken stock in ½ cup incraments until the rice is eldente, or to your liking. Finish with butter and parmesian. Season to taste.
Fry fresh sage quickly in 330 degrees Fahrenheit oil until crispy for garnish. Season.
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This dish won the Chef's favorite award from Alan Wong. Once you try this dish you will understand why.
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