By Randal White
Chicken Emilia
4 each 5 to 6oz chicken breast
8 thin slices Boar’s Head prosciutto
4oz. goat cheese
1 roasted and peeled red pepper
6oz. balsamic vinegar
3oz. olive oil
Butterfly open chicken breast, fill with 1/4 roasted red pepper and 1oz goat cheese. Roll up neatly. Lay 2 slices thin Boar’s Head prosciutto on plastic wrap, top with chicken and roll tightly twisting both ends. Next, roll in foil. Bake in oven for 30 minutes at 300 degrees. Remove from oven and unwrap. Sauté in olive oil for crispness. Reduce balsamic down to one and a half ounces and drizzle on plate.
Roma, Black Bean, and Corn Relish
3 each diced fresh plum tomatoes
1 can black beans
1 lb. cut corn
1 fine diced seedless jalapeño
1/2oz. fresh chopped cilantro
1 lemon
2oz. olive oil
1/2 fine diced purple onion
Kosher salt
Thoroughly mix well by folding. Serve with crisp, garlic focaccia croutons.
Mushroom and Asparagus Risotto
6 cups chicken stock
1 cup white wine
2T olive oil
1/2 diced onion
2 cups Arborio risotto
Sauté onion in olive oil with risotto until you can hear it. Add white wine and 2 cups chicken stock. Bring to a boil and reduce to a simmer. Next, stir in cup of stock as the risotto needs it throughout the 30-minute cook time.
4oz. sliced wild mushrooms
1 bunch asparagus
1/2 cup diced onion
3oz. Parmesan cheese
4oz. cream
2oz. roasted garlic
2T olive oil
Sauté onion in olive oil with mushrooms and garlic. Add asparagus then cream. Bring to a boil and add cheese. Fold into risotto. Ready for service.
Cox Cable subscribers can catch “Dishin’ It Out” any Saturday or Sunday at Noon on Channel 16. Each new edition premieres on the first weekend of the month and is repeated on the following weekends. For more information on the program, contact Jeff Goertz at DishinItOut@aol.com or call (352) 694-4091. Current sponsors: Sag Harbor Kitchens, Beautiful Moments Party Rentals, and Ocala Style.
