Season 4, Week 1 April 11, 2012 Chicken Marsala Ingredients (4 servings): 4 raw breast tenders 1/4 C panko bread crumbs 2T Italian bread crumbs 1/4 C Olive oil dash of salt and pepper Marsala Sauce 2T onion, finely chopped 1 clove fresh garlic, chopped 2C chicken broth 1/2 C fresh mushrooms (any kind) 1C Marsala wine 1/4 C heavy cream 1T cornstarch (for thickening) Chef Renee Bowersox www.showmealexanders.com Directions: Put oil, salt, and pepper in a bowl. In another bowl, combine panko and bread crumbs. Saturate chicken in oil blend, then toss in panko blend. Set aside. On the stove top, sauté chopped onion, garlic and mushrooms in a pan. Add chicken broth & simmer together about 5 minutes. Add Marsala wine. Thicken with cornstarch. Add the heavy cream. Let cook 5 -7 minutes on medium heat. While sauce is cooking, sauté breaded chicken in a pan until cooked through, approx. 10 minutes. Place chicken on a plate, and pour sauce atop. Enjoy! Season 4, Week 2 Pineapple Chicken Spinach Salad with Citrus Dressing for 4 Marinade for Chicken: 2 lb 1C 1/2 C 1/3 C Chicken tenderloin or cut up breasts Pineapple juice Brown sugar Soy sauce In a medium sauce pan, heat juice, sugar, & soy. Remove from heat just before boiling & let cool. Place chicken in container with cooled marinade, refrigerate for at least 30 minutes. Cook chicken in medium pan over medium heat 8-12 minutes or until no longer pink. Cover & set aside to complete salad. Dressing: 2 tsp. Lemon zest 4T Lemon juice, freshly squeezed 4T Orange juice, freshly squeezed 2T Dijon mustard 3T honey 1/4 tsp. salt 1/2 C Olive oil Whisk together first 6 ingredients until well combined. Gradually whisk in oil. Refrigeratefor at least 30 minutes. Nicole Novelli Salad Ingredients: 12 C 1 1C 1/4 C 1C 1C 1C Baby Spinach medium Red onion, diced Feta cheese, crumbled toasted Almonds Pineapple, diced sliced Strawberries crispy bacon, chopped Place spinach on plates, top with salad ingredients. Drizzle with approximately 1/4 C of dressing and top with cooked chicken. Enjoy! 525 S. Riverside, St. Clair (810) 329-3331 Season 4 Colcannon Lynch’s Irish Tavern Ingredients: Preparation: 20 potatoes (peeled, boiled & mashed) 12 qts water ½ lb butter 1C scallions, sliced 4C cabbage shredded & boiled (al dente) 2C heavy cream Salt & pepper to taste Peel and boil the potatoes until they are cooked in 8 qts of water. In another pot use the remaining water to boil the shredded cabbage till al dente. Rinse with cold water then set aside. Mash the potatoes with the butter, heavy cream, salt and pepper. Add the cooked cabbage and scallions and serve hot. Enjoy! 210 Huron Ave. Port Huron, MI 48060 (810) 824-4021 www.LynchsIrishTavern.com Season 4, Week 7 Wild Mushroom Ravioli with Pesto Cream Sauce Chef Matt McCallumore Ingredients: Directions: 6 1 oz 2 oz Wild Mushroom Ravioli Butter Mushrooms 1T 3 oz 1 oz Basil Pesto Garlic Cream Sauce Grated Parmesan or Asiago In a small pot bring water to a boil (enought to cover the ravioli). When the water comes to a boil add a pinch of salt, a drop of oil & the ravioli. While the ravioli is cooking, in a frying pan melt the butter and saute the mushrooms. Add the pesto and stir in with a spatula. Add the garlic cream and bring to a simmer. Remove ravioli from the water & toss in the cream Place ravioli on a plate cover with the remaing cream and sprinkle on Parmesan. Enjoy! (mix of button, Shitake and Portebello) 1714 N. River Rd. St. Clair Twp. (810) 329-7300 www.scrcc.net Season 4, Week 8 Gazpacho Ingredients: 18 large Fresh Tomatoes -OR- 3,14oz cans whole peeled tomatoes 2 large Cucumbers (diced 1/4") 1 Green Bell Pepper (diced 1/4") 2 Spanish Onions (chopped 1/4") 2T Minced Garlic 3/4 oz Curly Parsley Leaves (chopped fine) 3C Wishbone Italian Dressing 2C Tomato Juice 1-1/2 tsp Kosher Salt (or to taste) 1-1/2 tsp Fresh Black Pepper (or to taste) Sour Cream and Croutons to garnish Preparation: Blanch tomatoes and remove skin. Place cooled tomatoes in a large mixing bowl and squeeze tomatoes into small chunks. Add additional ingredients to the mixing bowl and combine well. Refrigerate 4 hours before serving To Serve: Ladle Gazpacho into chilled bowl or stemmed glass and garnish with seasoned croutons and a dollop of sour cream. Enjoy! 1337 N. River Rd. St. Clair Twp. (810) 329-2261 Season 4, Week 14 Chargrilled Scallops Catch 22 with Grand Marnier Sauce Ingredients: 6 to10 Scallops 1tsp clarified Butter 2 oz Chablis/ Pinot grigio 4 oz Chili sauce Sprinkle of house seasoning Grand Marnier sauce for 4 Zest and juice of 1 Naval orange 4 oz Grand Marnier 12 oz heavy cream Reduce, add grand Marnier, add heavy whipping cream reduce by 1/3 Preparation: Broiled Scallops till nearly done. Glaze with 2 ounces of chili sauce and caramelize under broiler. To Serve: Spoon Grand Marnier sauce on half of the plate and the remaining Chili sauce on the other half. Create design. Plate scallops on sauce and serve. Yumm!!! Catch 22 Bistro 2430 Pt. Tremble Rd. Algonac (810) 794-4844 Season 4, Week 15 Smoked Chicken Spinach Dip Ingredients (serves 6 - 8): 1C Sour Cream 1C Sharp Cheddar cheese, grated 1C Cream Cheese 2C smoked Chicken, cubed 1C fresh Spinach, chopped 1/2C Bermuda onion, minced Homemade crackers or bread Chef Jeremy Fisher Method: Using mixer, combine first three ingredients well. Add smoked chicken, spinach and onion, and stir to combine. Place in casserole dish and bake at 350 for 35 minutes, until golden and bubbly. Serve with homemade crackers or bread. Enjoy! 240 S. Water St. Marine City, MI (810) 765-5477 Season 4, Week 16 Camille’s Fettucine Little Camille’s Ingredients: Preparation: In a large sauté pan add oil and heat till pan is 1lb raw shrimp peeled and deveined very hot. Add shrimp, artichokes, zucchini 1/2 C quartered Artichokes and mushrooms and cook 2 minutes. 1/2 C zucchini sliced Add tomatoes, garlic, and basil and cook 1 1/4 C mushrooms sliced minute. 1 tomato diced Add pasta and stir into mixture. 2 cloves garlic Season with chef blend to taste, and when pasta 2C field greens is hot turn off heat. 3T Parmesan cheese Mix in field greens and plate. Top with parmesan cheese and enjoy! 3T Vegetable oil 1T fresh Basil Chef blend to taste (salt, pepper, and granulated garlic) Little Camille’s By the Bay 2 lb Fettucine cooked 51083 Washington St. Downtown New Baltimore www.LittleCamille.com (586) 725-4866 Season 4, Week 17 Brussels Sprouts Salad Kristin Bane An easy and delicious way to use brussel sprouts as well as reap all the nutritional value of the raw vegetable. Ingredients: 2C brussel sprouts, raw 1/4 C Olive oil Juice of one lemon 1/4 C Sunflower seeds 1 or 2 strips bacon 1C Parmesan cheese, shaved salt and fresh cracked pepper to taste Preparation: To prepare Brussels Sprouts, shave from the core and chop fine. Set aside. Cook bacon till crisp, crumble, and set aside. In a separate bowl, whisk together Olive oil and lemon juice. Add Sprouts, Sunflower seeds, and bacon to dressing and season with salt and pepper to taste. Top with shaved Parmesan. Enjoy! Harsen’s Island Schoolhouse Grille 2669 Columbine Rd, Harsen’s Island wwwHarsensIslandSchoolHousegrille.com (810) 748-9551