CHOOSE THE 2023 CHEF’S SPECIALTY RECIPE CONTEST FINALISTS

1. Bake whitefish with maple syrup and salt, pepper, onion, and garlic powder mix at 375°F for 7 to 8 minutes until it’s cooked to the desired texture. 
2. Cut vegetables to desired size. Add salt and black pepper to taste. Roast at 375°F till tender, about 10 to 15 minutes. Cooking the veggies until there is good color will help add flavor to the dish. 
3. Wash and clean the watercress greens. Dry and set aside.
4. Combine honey, vinegar, and lemon juice. Season with choice salt, pepper, and sugar to taste. Mix with your choice of oil of choice to make a vinaigrette.
5. Toss watercress in the vinaigrette just before completing the dish so the watercress does not wilt.
6. Lentils cook like rice. Combine two parts mushroom or chicken stock with one part lentils. Cook until tender.
7. When constructing the dish, plate the lentils first. Then top that with the watercress salad, then roasted vegetables, and place the fish on top. Garnish with a little more maple syrup, salt, and/or pepper. Finish it off with a touch of sumac and enjoy. 

For the Brine

1. Add all ingredients to a stock pot. Bring to a boil.
2. Stir until salt and sugar are dissolved.
3. Pull off heat and add 6 cups ice to cool quickly.

For the Chicken

1. Poor brine over chicken thigh pieces. Allow chicken to sit in the brine overnight or up to 18 hours.
2. When ready to cook, discard brine and pat dry chicken.
3. Preheat oven to 275°F.
4. Brush chicken, skin side up, with olive oil. Lightly coat with salt and pepper (remember the brine adds a lot of seasoning to the chicken as it sits).
5. Place chicken thighs on a parchment lined sheet tray, covered with foil. Cook in oven for 1½ hours.
6. Remove foil. Increase temperature to 400°F and continue to cook for 20 to 30 minutes (keeping a close eye as the sugar in the brine will cause the skin to darken faster). Allow skin to crisp and brown
7. Remove from oven.

For the White BBQ Sauce

1.  Sauté onion and garlic in small amount of olive oil. Add horseradish, Dijon mustard, white wine vinegar, Worcestershire sauce, honey, and chicken stock.
2. Simmer till liquid is reduced by half, stirring frequently.
3. Add heavy whipping cream, and reduce by half again. Season with salt to taste.

For the Mashed Potato with Cauliflower and Smoked White Cheddar Cheese

1. Wash, peel and dice potatoes. Core and large dice cauliflower.
2. Boil both in well-seasoned water until soft enough to mash.
3. Add to mixer with sour cream, heavy whipping cream, unsalted butter, diced garlic cloves, and salt and pepper to taste. Mix all ingredients until smooth.
4. Remove from mixing bowl and fold in shredded smoked white cheddar cheese.

For the Grilled Veggies

1. Lightly oil and salt ears of corn on the cob. Quarter zucchini lengthwise.
2. Grill until lightly charred on all sides.
3. Shave corn kernels off and chop zucchini into one-inch pieces.
4. While you are grilling veggies, pan roast grape tomatoes until lightly blistered and splitting.
5. Add minced garlic, red onion, and fresh torn basil. Continue to roast until onions are cooked.
6. Combing all veggie ingredients. Add salt and pepper to taste.

Finish the dish with fresh chives and a drizzle of hot honey.

For the Brine

1. Place all ingredients except ice in saucepan and bring to simmer.
2.  Remove from heat and let stand for 30 minutes. 
3. Add ice and place in refrigerator for 20 minutes. 
4. In large container, place raw chicken.
5. Pour brine over chicken until completely submerged and let sit for minimum of 2 hours (better over night).

For the Chicken

1. Preheat oven to 375°F.
2. Remove chicken from brine and let sit for 10 minutes.
3. Place chicken in a cast iron pan or heavy-bottom, oven-safe pan.
4. Roast for 45 to 60 minutes, basting every 10 minutes with drippings. 
5. Checking internal temperature after 30 minutes. Internal temp must reach 165°F. Adjust cooking time as needed to reach safe temperature. 
6. Once chicken reaches 165°F in the thickest part of thigh and breast, remove and let rest for 10 minutes. 
7. Return pan to stove top over medium heat to make pan sauce.

For the Pan Sauce

1. Deglaze pan with red wine, stirring vigorously, until it reduces by half.
2. Add apple cider and bring to a boil.
3. In a small dish, combine corn starch and water to create a slurry.
4. Once apple cider comes to boil add half of the slurry slowly while stirring vigorously. 
5. Bring sauce to a simmer and check thickness. Repeat last step if you would like thicker sauce, adding half of the slurry at a time. 
6. Once desired thickness is achieved, let sauce simmer while stirring for 5 minutes to cook the starch out. 
7. Finish sauce for service by stirring in butter.
8. Drizzle over chicken or serve on the side.

For the Winter Vegetables and Faro

1. Pre heat oven to 375°F.
2. In a large bowl, combine diced vegetables, potatoes, thyme and rosemary. Do not add red beets and farro.
3. Place red beets in a small, separate bowl.
4. Drizzle each bowl with enough oil to coat the vegetables, and season with salt and pepper.
5. Place each bowls’ contents onto separate sheet trays lined with parchment.
6. Roast at 375°F in the conventional oven for 20 minutes and then rotate and roast for another 20 minutes. Check after 10 minutes. 
7. Check for doneness. Vegetables should be al dente to the bite. If needed, put back in the oven for 5-minute increments until cooked to soft-but-firm texture. 
8. While vegetables are roasting, cook farro according to specifications on package. 
9. Mix vegetables blend, farro and parsley. Once mixed, fold in roasted beets and adjust seasoning.
10. Place on large serving platter under Cider Thyme Chicken or as its own side.

1. Preheat the oven to 350°F.
2. Steam and separate the cabbage leaves using boiling water.
3. Cut off the rib on the back of the leaf to make them easier to roll. Set aside.
4. Prepare the bulgur as directed (typically 2 cups bulger to 4 cups of boiling water). Once the water is absorbed, set aside and let cool.
5. In a large pan, using olive oil, combine mushrooms, yellow pepper, orange pepper, onion and sauté till tender. Add salt and pepper to taste. Let mixture cool.
6. Lay out a cabbage leaf and spoon in approximately one tablespoon of filling. Fold the mixture into the cabbage leaf, roll forward, side to side, then forward again, kind of like a diaper on a baby.
7. Place in a baking dish or 9×13 pan in a single layer. Then use your scrap cabbage leaves in the corners and on top to protect your adorable little packages of love.
8. Pour crushed and stewed tomatoes over the rolls. Bake in oven for about an hour. This will soften the cabbage and let all the love of the ingredients become great friends to taste delicious.
9. Let cool and enjoy.

1. In a wide rimmed pan or rondeau pan placed over high heat, drizzle the extra virgin olive oil let the oil come up to temperature. Carefully place the seasoned chicken, skin side down. Allow the chicken to develop a rich golden-brown color on all sides, taking approximately 15 minutes. Once done, transfer the chicken to a separate dish and set it aside, ensuring it remains moist and flavorful.
2. Now, it’s time to introduce the finely sliced onion, garlic, and mushrooms, allowing them to sauté and develop a deep caramelization for about 15 minutes. This step is crucial for enhancing the taste profile of the dish.
3. Once the onion, garlic, and mushrooms have achieved the desired caramelization, it’s time to add the marble potatoes, bay leaves, fresh oregano, and reintroduce the chicken to the pan. Elevate the flavors even further by carefully flambéing the ingredients by adding the brandy and white wine.
4. Pour in the chicken stock, add the Dijon mustard to provide a subtle tangy note. Cover the pan with a parchment paper top or a “cartouche.” Allow the dish to simmer on low heat for 20 minutes, allowing the flavors to meld.
5. Just before serving, introduce a touch of richness by pouring in the cream and adding vibrant haricot verts or green beans. Give the ingredients a gentle stir, allowing them to mingle and infuse the dish. Let the mixture simmer for a final 5 minutes, creating a harmonious marriage of textures and tastes.