Sunday, May 29, 2011

Memorial Day

Lime, cilantro and jalapeño marinade

I got this recipe recently from the head chef at Haven, Stephen Herman at a fundraiser that was held there earlier in the week. He was cooking quail. I substituted chicken for the quail.

Start by juicing about 3-4 limes. Chop up one bunch of cilantro and one jalapeño. Add salt and pepper. Toss chicken wings or small drumsticks in the marinade. I grilled this chicken over a hot grill using direct heat for about 25 minutes.

Peach, bacon chutney with fresh thyme

At the same benefit I learned a new recipe from Chef Matt, of Valenza

Start with about 6-8 peaches and cut into a dice. While cutting the peaches, render 4 pieces of bacon in a large casserole dish or pan over high heat. 

After cutting the peaches, dice one onion. When the bacon is rendered remove it from the pan to a towel lined plate. In the same pot add in the diced onion and sweat them down on medium heat. They need to be really well cooked so the starches will turn to sugar. This will take about 10-15 minutes. 

After the onions have finished sweating, add in the peaches. Stir them in thoroughly and place the lid on the pot. Let the peaches simmer over low heat for about 20 minutes. They should release most of their juice. Add the bacon back in and stir. Take off the heat and stir in some freshly chopped thyme. 

This chutney is a terrific compliment to the grilled chicken and if you have quail it is even better!

Grilled bacon wrapped asparagus

This was another one of the recipes from the fundraiser that was held at Valenza Restaurant earlier in the week. 

This one doesn't need much explaining, simply wrap fresh asparagus in bacon and it's ready to go! I covered the grill with aluminum foil to cook the asparagus which really did a nice job. 

Chef Stephen Herman, Haven and Chef Matt Swickerath, Valenza

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