Monday, April 5, 2010

Chef Kevin Argentsinger's Recipes

For those of you that attended the 6th Rockport Herb Festival, here are Chef Kevin Argentsinger's cooking demonstration recipes. Enjoy!
Chef Kevin Argentsinger's Recipes

1 - 9 oz Bag of Baby Spinach Leaves
1 - qt Heavy Whipping Cream
2 - tbs Knorr Caldo de Tomate con Sabor de Pollo
Salt to taste and fresh ground black pepper to taste

Pour heavy whipping cream and Knorr into a medium saucepan. Heat cream until it comes to a steam. Salt and Pepper to taste. Put spinach leaves in the steaming cream until slightly wilted. Take wilted spinach out of cream and let drain, serve.

1 - whole Pineapple cored peeled and diced in small chunks
6 - whole ears of Sweet Corn cut off the cob
1 - Pint Whole grape Tomatoes cut into small peaces
1 - Bunch of Cilantro diced
Juice of Limes to taste
Chipotle pepper spice

Take corn and tomatoes combine in a bowl and Chipotle pepper spice, salt, and sugar to taste. Roast in a preheated oven at 350 degrees for 30 minutes or until roasted let cool. In a large bowl combine everything and mix well. Taste and adjust.

1 cup of white rice
2 cups chicken broth
1 cup sliced almonds
4 tbs butter
Salt to taste

Melt butter in a saucepan add almonds when lightly browned add rice stir until roasted brown. Add chicken broth, bring to a boil, turn down to a simmer, cover and cook for 25 minutes then fluff with a fork.

Brine Chicken
1 gallon cold water
1/2 cup kosher salt (reduce to 1/4 cup if using regular table salt.)
2/3 cup light brown sugar

Mix brine together well with a whisk. Place 1 whole chicken (thawed or frozen-You may also use chicken parts.) in brine for 2 hours up to overnight. Cover and store in the refrigerator.

Cook Chicken
1 Brined skin on boneless chicken breast
1 sprig pineapple sage fine diced
1 cup extra virgin olive oil
1 sprig fresh rosemary

Spice Blend
1 part salt
1 part fresh ground pepper
1 part chipotle pepper powder
1 part diced onion flakes
1 part diced garlic flakes

Coat chicken with some of the oil. Rub chicken with spice blend. Preheat oven to 350 degrees. Heat oil in a sauté pan until just before smoking. Put chicken in skin side down until nice and crispy brown. Turn over to seal chicken. Take out of oil and place on a baking pan. Put in oven until chicken reaches an internal temp of 165 degrees. Take out and let rest for 10 minutes before serving.

1 comment:

Herbie said...

Here is some more information about Salvia elegansPineapple Sage from The Herb Companion.