Dinner Demo @ Basking Ridge Host George Pagoulatos

Grilled Chicken Mango on Baby Spinach

Mise en place:

1 chicken breast cut in ½ and pounded

¼ cup red, green yellow peppers med diced

TT diced red onions

½ cup diced mangoes

¼ cup sweet corn

TT Fresh chopped parsley

TT Baby Spinach

1 lemon

Marinade:

2 cups Extra Virgin Olive

1 cup Balsamic vinegar

TT Dijon Mustard

2 cloves crushed garlic

TT fresh chopped Parsley

TT fresh Oregano

TT Fresh Basil

Procedure:

Let chicken marinate 6-8 hours in mix.

Grill chicken allowing for nice looking grill markings

Arrange on platter, atop baby spinach, top with diced vegetables, drizzle with olive oil and fresh lemon juice, and finish with fresh chopped parsley and diced red onions.

Orecchiette with Herb Butter in Extra Virgin Olive Oil 

Mise en place:

1 pound Orecchiette

Pot salted boiling water

Procedure:

In boiling salted water, add Orecchiette and cook till al dente.

Shock in cold water, to stop the cooking process.

Hold and heat when serving.

Herb Butter= 1 pound of butter room temperature

Mix with tbls chopped basil, oregano, thyme, parsley and 3 crushed garlic cloves

Mix and roll up in parchment paper and freeze till needed

 Mix with pasta in sauté pan cook and mix till steaming hot.

Strawberries with Greek Yogurt and Balsamic

Mise en place serves 4

2 cups strawberries

2 tablespoons real maple syrup

2 teaspoons aged balsamic vinegar

15 ounces Greek yogurt

2 tablespoons honey

A few mint leaves

Fresh ground pepper

Procedure:

1 Wash the strawberries and slice them. In a small bowl, mix the berries with 2 tablespoons maple syrup and 2 teaspoons balsamic vinegar. Let macerate for about 30 minutes, stirring occasionally. Prior to serving, add a few grinds of fresh pepper.

2  In a small bowl, combine Greek yogurt and about 2 tablespoons honey, or more or less to taste.

3 Chiffonade a bit of fresh mint.

4  To serve, place a dollop of the yogurt in a bowl. Top with berries and mint.