Chicken & Grape Skewers
- 1 Lb boneless skinless Chicken breasts, cut into 1” cubes
- 12 – 16 large Red Grapes
- 2 Tbsp chopped fresh Marjoram
- 2 Tbsp chopped fresh Oregano
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tsp Kosher Salt
- freshly ground Black Peppercorns to taste
- Maldon Sea Salt (large crystal Sea Salt) for finishing
- 1 Lemon cut into wedges to garnish
Place cubed chicken in a clean bowl.
Pick grapes from stems, wash and place in a separate clean bowl.
Mix together herbs, olive oil, salt & pepper in a third bowl and let sit for a couple minutes. Divide herb marinade between respective chicken and grape bowls, mix gently until evenly dressed, cover and refrigerate for 1 hr.
Preheat grill to medium heat.
Assemble 12” metal skewers by alternating chicken and grapes, then grill on medium heat for about 15-20 min until juices run clear and internal chicken temperature reaches 165°F. The grapes should remain intact and be just on the verge of bursting.
Once all the skewers are cooked, transfer to a platter and sprinkle with Maldon Sea Salt. Serve with lemon wedges and White Grape BBQ Sauce (below)
White Grape BBQ Sauce
- ½ C Green Grapes
- 1 Tsp diced Jalapeño Pepper
- 1 Tbsp freshly squeezed Lemon Juice
- 1 Tbsp White Wine Vinegar
- 1 C Mayonnaise
- Kosher Salt to taste
- freshly ground White Peppercorns to taste
In a high speed blender or food processor, place the green grapes, jalapeño, lemon juice and white wine vinegar. Puree all the ingredients in the blender until completely smooth then add mayonnaise and blend again until it reaches a thin creamy consistency. Season with salt and pepper to taste. Set aside.
Any leftover White Grape BBQ Sauce can be kept refrigerated in an airtight container for up to 3 days.
Seared Chicken Ballantine
- 1 Tbsp Unsalted Butter
- ó Tsp Vegetable Oil
- ó White Onion sliced thin
- 1 bunch Spinach (leaves only)
- Salt and Pepper to taste
- 2 Chicken Thighs (skin on / bone in)
- ó C Bread Crumbs
- 1 Tbsp Vegetable Oil
- ó Tsp Unsalted Butter
Preheat oven to 400 degrees F.
In a preheated skillet set on medium heat, add vegetable oil and butter until melted. Add sliced onions
and allow to sauté until golden, stirring often. Reduce heat to low and allow to cook slowly, approximately
20 minutes, making sure to stir often. Increase heat to medium and add spinach until totally wilted and
soft. Season with salt and pepper to taste. Transfer contents of skillet to a small bowl to cool.
Remove bone from chicken thighs and season with salt and pepper. Fill cooled spinach mixture into
empty cavity where chicken bones were. Using a bamboo skewer or toothpicks, thread the opening of the
stuffed chicken thigh so that the filling cannot come out.
In a skillet large enough to fit both stuffed chicken thighs, preheat to medium high heat. Add vegetable oil
and butter then add chicken thighs and allow to brown on three sides, appxoimately 2 minutes each side.
Once three sides are browned, flip onto remaining raw side and place skillet in oven for an additional 20
minutes or until chicken is fully cooked. Remove from oven and tent on a plate or cutting board for 10
minutes before serving to allow the meat to rest and retain its juices.
Grapefruit Ginger Sauce
- 1 thumb of Ginger sliced
- 1 Grapefruit (juice of)
- 1 Lime (juice of)
- 2 piece Allspice cracked
- 1 Bay Leaf
- 1 Tbsp White Sugar
Place all ingredients in a small saucepot and allow to boil until reduced by 1/3rd of its original volume.
Lower the temperature to simmer until the liquid coasts the back of a spoon. Strain while hot and
discard all solid ingredients. Reserve sauce until service.
- 8 pieces Okra whole
- ó Tsp Black Peppercorns cracked fresh
- 1/3 C Mango diced
- 1 Tsp Red Onion finely chopped
- ó Red Bird Pepper finely sliced
- ó Tsp Extra Virgin Olive Oil
- Kosher Salt to taste
Preheat oven to 400 degrees F. Place okra on a tray and roast for 15 minutes. Remove from oven and
allow to cool fully. Slice across the length of the okra to make star shapes about ó” thickness. Place in
Add remaining ingredients to bowl and combine well. Season with salt to taste and set aside.
- 2 Eddoes
- Vegetable oil for frying
- Sea Salt
Preheat the vegetable oil for frying to 350 degrees F.
Cutt eddoes into wedges. Using a paring knife, peel the skins very thinly away so you are left with thin
slivers of skin.
Place skins in fryer oil for approximately 1 minute or until crispy. Transfer to 3 layers of paper towel
to drain. Season with sea salt until still hot and wet.
Place eddoe wedges in fryer oil for approximately 3 minutes or until crispy. Transfer to 3 layers of
paper towels to drain. Season with sea salt while still hot and wet.
- 2 C Buttermilk
- 1 Tbsp Ground Black Pepper
- 1 Tbsp Kosher Salt
- 2 Chicken Thighs, bone‐in
- 1 Chicken Breast, cut in half along breast bone
- 1 C All‐Purpose Flour
- 1 C Cornstarch
- 1 C Cornmeal
- 1 Tsp Chili Flakes
Whisk together buttermilk, ground black pepper and kosher salt until combined. Place chicken thighs
and breast into buttermilk mixture, ensuring both pieces are covered by the liquid. Cover and store in
refrigerator overnight or 24 hours.
In a pot large enough to fully submerge chicken and vegetable oil while making sure the pot is never
more than half full, bring oil to 325°F using a thermometer.
Combine all‐purpose flour, cornstarch and cornmeal until mixed well.
Prepare a tray lined with paper towels and set next to deep frying setup.
Remove chicken from buttermilk mixture and shake off excess buttermilk. Completely dredge wet
chicken in flour mixture and place immediately into preheated deep frying oil, making sure the chicken
is fully submerged and the pot is never more than half full. Cook until chicken is fully cooked,
approximately 12‐15 minutes. Immediately transfer from hot oil, using tongs and place on paperlined
tray; season with salt, pepper and chili flakes. Allow excess oil to drain for approximately 2
minutes before plating. Makes 2 servings.
- 8 Leaves Fresh Basil
- Vegetable Oil
Bring a small pot half filled with vegetable oil to 325°F using a thermometer. Gently pat basil leaves
dry with paper towel. Carefully put basil into hot oil and fry until the bubbles subside, about 20
seconds. Remove basil from oil with spider onto paper towel to remove excess oil. Set aside until
ready to plate.
Honey Lime Mayonnaise
- ó C Mayonnaise
- 5 ó Tbsp Lime Juice
- 1 ó Tbsp Liquid Honey
Whisk mayonnaise, lime juice and liquid honey until smooth and homogenous.
Plate each serving with ó chicken breast and 1 chicken thigh. Top the chicken with Crispy Basil and
plate with a side of Honey Lime Mayonnaise.
- 1 C Organic Pear baby food
- 1/2 C plus 1 Tbsp White Balsamic Vinegar
- 1/4 Tsp + 1 Tbsp Kosher Salt
- 1 Tbsp Honey
- 3 Jalapeños cut into 1/4’s
1 x 5 lb Whole Chicken
- 1/4 Tsp White Pepper
- 1/4 Tsp Amchur (dried ground Mango Powder)
Place pear puree, white balsamic and 1/4 Tsp of salt in a pot over medium heat and reduce to 1/2 of original volume. Add honey and stir till dissolved fully. While still simmering place cut jalapeños into the pot and remove from the heat, cover and allow to come to room temperature. Once cool reserve half of the bbq sauce for table side service for anyone that wants extra bbq sauce.
Preheat one side of a bbq to medium heat, around 350 degrees Fahrenheit.
On a clean dry cutting board, cut the chicken along the back bone and splay it open flat by pressing on the breast bone, make sure the chicken is as flattened with the skin side up. Season the chicken evenly on both sides with 1 Tbsp salt, white pepper and amchur.
Place chicken over indirect heat, skin side up, and cover barbecue for 30 minutes. Flip chicken and allow to cook for another 15 minutes. Reduce heat to low and flip chicken skin side up and place over direct heat, cook for 15 more minutes.
Using a basting brush, put an even layer of white bbq sauce on the skin side of chicken and cook for 5 minutes. Flip chicken and brush the skin side of chicken with white bbq sauce, cook for 5 minutes and repeat two more times. Finish with the skin side up until chicken is fully cooked.
Remove chicken from grill and rest, tented, for 8 minutes before serving. Cut up chicken into pieces and serve with reserved White BBQ Sauce.
- Seeds of 1 large Papaya
- 1 clove Garlic, minced
- Zest and juice of 1 Lime
- Zest and juice of 1 Lemon
- 1/4 C canned Coconut Cream, skimmed from the top of the can
- 2 Tbsp freshly chopped cilantro leaves
- 1 Tbsp minced fresh ginger
- 4 boneless, skinless Chicken Breasts
In a bowl, combine the papaya seeds, garlic, lime zest, lime juice, lemon zest, lemon juice, coconut cream, cilantro and ginger; mix thoroughly. Add the chicken breasts to the bowl, and toss to coat in the marinade. Cover the bowl with plastic wrap, and place in the refrigerator to marinate for a minimum of 1 hour or up to 24 hours.
- 1 Tbsp Vegetable Oil, plus more as needed
- 1/4 C Papaya
- Barbecue Sauce (recipe below)
- 1/4 C Spiced Cashew Nuts, coarsely chopped (recipe below)
- 1 Tbsp fresh Cilantro Leaves for garnish, optional
Heat a grill over medium-high heat, and lightly grease the grate with oil. Remove the chicken from the marinade and lay the breasts on the hot grill. Discard the marinade. Baste each chicken breast with 2 tablespoons of Papaya Barbecue Sauce and continue grilling, turning once and basting occasionally with the remaining sauce, until the meat is cooked through. Transfer the chicken to a serving platter, and garnish with the chopped Spiced Cashew Nuts and cilantro leaves, if using.
Papaya Barbecue Sauce
- 1 Tbsp Vegetable Oil
- 1 Sweet Onion, finely diced
- 3/4 C Sugar
- 1 Scotch Bonnet Pepper, seeded, deveined and quartered
- Zest and juice of 2 Limes
- Zest and juice of 1 Lemon
- 1 C Water
- 1/2 C Seasoned Rice Wine Vinegar
- 5 C large diced Papaya
- 2 Tsp Kosher Salt
Heat the oil in a pot over medium heat and add in the onion. Cook until the onions are translucent, stirring continuously to ensure the pieces do not brown. Sprinkle the sugar, Scotch bonnet, lime zest and lemon zest over the onions, and stir until the sugar dissolves. Pour in the lime juice, lemon juice, water and vinegar. Bring the ingredients to a boil. Add in the diced papaya and adjust the seasonings with the salt, if desired. Bring the mixture to a boil again, reduce the heat and allow the mixture to simmer for 15 minutes. Take the pan o the heat, and let the mixture cool slightly. Carefully transfer the mixture to a blender, and puree the sauce until smooth. Transfer the barbecue sauce to a bowl, and set aside.
Spiced Cashew Nuts
- 1 Tsp Butter
- 1/2 C unsalted Cashews
- pinch Ground Paprika
- pinch Kosher Salt
In a small frying pan, melt the butter over medium heat. Drop the cashews into the pan and toast until golden brown. Remove the pan from the heat, then sprinkle with the paprika and salt, and gently toss to coat.