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

CREAM SPINACH
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.

PINEAPPLE SALSA
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
Salt
Chipotle pepper spice
Sugar

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.

RICE PILAF
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.


PINEAPPLE SAGE CHICKEN
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.