Grilled Chicken With Garbanzo Beans And Oriental Broccoli And Greens...

Just another dish, with a little twist on things, to keep everybody guessing!

Recipe for two, plus two half pints:
2 chicken breasts
1 onion, chopped
4 small turnips, peeled, halved and sliced
1 big handful broccoli, chopped
1 big handful kale, chopped
1 - 1" piece of ginger, finely chopped
1 T garlic finely chopped
1 can garbanzo beans, partly smashed
1 c chicken stock
1 T sesame oil
1 t fish oil
2 T soy sauce
2 T olive oil
Salt and pepper
1 T butter

First, get the garbanzo beans cooking.  Eden has the best canned product on the market, that doesn't contain sugar, but they will need salt.  Drain the beans, rinse, put in a saucepan with a little olive oil, a couple of big pinches of sea salt, 1 tablespoon butter and chicken stock.  When warm, smash most of them with a fork or something, and cover with a lid and let them tick away for a bit on low heat.

Get the grill or pan nice and hot.  Season the chicken with a little salt, pepper and cayenne.  Rub a little olive oil on and grill or add oil to the saute pan, and cook the chicken.  When one side is done, turn and start getting another pan hot, with a little olive oil in it.

When the oil is hot, add the onion, turnips and broccoli, over a high heat.  When they are almost done, add the ginger, garlic, soy sauce, fish sauce, sesame oil, kale and cook for about 30 seconds or so.  The idea here is to cook everything really fast over high heat, but you will need to keep the veggies moving by stirring or tossing.  If you have a wok, this a good time to use it.

Serve onto warm plates.

Bon Appetit!  Chef Hobbes

Pounded Chicken Breast On a Bed of Vegetables with a White Wine Sage Sauce

This dish rocks, and it's so simple to cook.  It has all the elegance of a meal you would pay a lot of money for in a fine restaurant!

Recipe for two:
2 chicken breasts, pounded
4 small turnips, peeled and sliced
1 small yellow onion, chopped
1 bunch broccoli rabe, large stems removed
2 c white wine
1 c chicken stock
2 T butter
2 T olive oil
salt and Pepper
4 sage leaves left whole
6 sage leaves finely chopped

Tip:  You will be working with two saute pans at the same time, so get them ready to go now, complete with oil and butter!

First, take the chicken breasts, and lay them on the kitchen counter on a piece of plastic wrap or parchment, now lay another piece of plastic or paper on top, and pound them with a mallet until they are nice and flat, about 5/8" thick.  Season with salt and pepper.

Add one tablespoon of both olive oil and butter to a large skillet, and heat over medium high heat, when the butter has melted and is nice and hot, gently place four of the sage leaves in the oil turning them as soon as you put them in.  You want to fry them but not brown them, they will only take seconds to cook.  When done place them on a paper towel to drain.  These leaves will be used as a garnish.

Using the same pan, place the chicken in the pan and brown both sides.  When done transfer to a plate and place in a warm oven.  Wipe out the pan removing the oil and any bits, and add the wine.  While that is reducing, in another saute pan add the remaining oil and cook the onions and turnips over medium high heat and season with salt and pepper.

When the wine has reduced by two thirds add the stock and reduce the same way.  When the onions are soft add the rabe and soften.  By this time the wine and stock should of reduced, now turn off the heat and add the sage and the remaining butter shaking the pan back and fourth until the sauce shines.

Plate the vegetables onto warm plates, then place the chicken on top.  Now sauce your meal and garnish with sage leaves.  You will find that the combination of all the vegetables and the sage sauce to be stunning to say the least.  I just love it!

Bon Appetit!  Chef Hobbes

Killer, Killer Roasted Root Vegetables...

This Dish is Killer!  And It's Easy!


Tonight I roasted beets, turnips, apples and garlic.
Recipe for four:

6 red, gold or chioggia beets peeled and cut into wedges
6 turnips peeled and cut into wedges
1 large red onion quartered
1 medium size apple cubed
1 whole head of garlic separated and root end trimmed but leave skin on
1 sprig rosemary
3 sprigs lemon thyme
1 stick of butter
1 cup Madeira wine
1 cup chicken or vegetable stock
1 teaspoon each or salt and pepper
1 pinch chili flakes

Turn your oven on to 375*

This dish is flexible you can add carrots, parsnips or whatever else you want to cook.

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First peel the beets and turnips, and cut into wedges and then cut apples in to cubes.   In a roasting pan, place beets, turnips, apples and garlic, and a good drizzle of olive oil and mix with your hands.  Then add all of the ingredients and cover with foil, and place in the oven for 45 minutes to an hour.  This dish is fantastic, you can serve it with meat, fish, rice or quinoa...

Bon Appetit!