Our Cooking Blog

Preparation

Chicken

1. Inject the chickens with a brining needle 2 times in the leg and three times in the breast
2. Brine overnight (24 hours)
3. Stuff the cavity with a sliced white onion, lemon wedge, thyme and rosemary sprig
4. Preset oven to 400° degrees
5. Rub the skin with blended oil, than salt & pepper than province herb mix
6. When the oven is at 400°, place the trussed bird in the oven on a roasting rack for 15 minutes
7. Then rotate the pan and reduce the oven to 320° and cook until the internal temperature is 160°, approx 20 more minutes
8. Once cooled down bone the chicken out by removing the breast and the thigh/leg piece and remove the thigh bone
9. Follow the procedures for the Ratatouille, Ricotta and the Red Pepper Coulis
10. Assemble the dish using a rectangle plate 11x7
11. Smear the ricotta from the top left to the top right two third of the way up the plate
12. Heat the ratatouille up, finish with whole roasted garlic, basil and butter and spoon in to the valley of the ricotta
13. The chicken-(breast and thigh/leg) are heated up in chicken stock and more herbs-(thyme-basil-rosemary minced) are added into the pan with the chicken.
14. Bring to a simmer and place in the oven at 350° for 15 minutes.
15. The sauce is ladled across the bottom of the plate
16. The hot chicken is sliced out and placed half way between the ratatouille and the sauce from left to right
17. Drizzle with Greek olive oil.

Brine

1. Reduce by 25%
2. Strain and cool
3. Inject chickens ¼ in legs ¾ in breast (1 full needle per bird)

Ricotta

1. Place all of the ingredients in a stainless steel bowl and mix well

Ratatouille

1. Place the eggplant in a bowl with 1 TB salt & pepper mix, 1/4 cup blended oil, mix well.
2. Allow the eggplant to rest for 30 minutes, rinse in a colander then re-season with and re-season again with 1/4 cup blended oil and 1 TB salt and pepper mix.
3. Roast eggplant on a sheet pan at 400° for 10 minutes.
4. Place the red and yellow peppers along with the red onions all in a bowl, add 1 teaspoon salt and pepper mix and 1/4 cup blended oil and mix well.
5. Place on a one sheet pan in the oven at 400° for 12 minutes.
6. Place the baby zucchini in bowl with 1 tsp salt and pepper mix and 2 TB blended oil, place on a sheet pan and roast at 400° for 8 minutes.
7. When all of the ingredients are cooled down mix them all together, place in a labeled container.

Red Pepper Coulis

1. Place the red peppers in perforated 4" pan inside a solid 4" hotel pan
2. Steam for 20 minutes, then Cool down
3. Clean the peppers from the core and seeds
4. Reserve the pepper liquid-(juice)
5. Using a 3 gallon stainless steel pot over medium heat add the blended oil
6. Once hot add the shallots and garlic cloves and cook for 5 minutes
7. Add the white wine and reduce by half
8. Add the cleaned peppers, pepper juice, roasted tomato sauce, crushed red pepper flakes and salt & pepper mix
9. Simmer for 15 minutes
10. Add the sherry wine vinegar and simmer for two minutes
11. Puree in small batches using the vita mix until smooth (one minute puree time)