FAQ’s

1) Can I substitute salmon in place of the chicken?

2) Can I get a hard-boiled egg

PICK UP
90        gm       rice, brown
120      gm       chicken, poached
90        gm       squash, roasted zucchini
60        gm       oil, grapeseed
1/2      ea        avocado, peeled lg dice
60        gm       dressing, green goddess
1          ea        egg, soft boiled, halved, seasoned, tempered
6          ea        lettuce, red little gems
30        gm       vinaigrette, champagne
60        gm       onions, pickled red
1          tbsp     herbs, parisian

On a 425F griddle, add the grapeseed oil, then the zucchini and the chicken portion. Cook for about 1 to 1 ½ minutes allowing to brown both the chicken and the squash. In a mixing bowl, add the little gems and then the vinaigrette, tossing gently to coat. In a separate bowl, add the heated chicken and zucchini, add the avocado and the green goddess dressing.

PLATE – Large White Bowl

In the bottom left quadrant of the plate, place the rice, then the seasoned chicken/squash mix, allowing them to cascade into the lower right. Neatly shingle the red little gems in the top half of the bowl, then place the halved egg at the base of the lettuces. Spread the onions over the top of the rice/chicken/squash, then the herbs. Serve immediately.

DRESSING, GREEN GODDESS
SET 1
3          ea        egg yolks
2          ea        eggs, whole
80        gm       jalapeno, charred peeled deseeded fine chop
65        gm       vinegar, champagne
30        gm       cilantro, fine chop
15        gm       parsley, fine chop
5          gm       garlic, microplaned
4          gm       juice, lemon
SET 2
430      gm       oil, grapeseed
430      gm       oil, olive
50        gm       Water

In robot coupe add set 1 ingredients and blend unti fully combined. While blending slowly add set 2 ingredients and blend until fully emulsified. Taste, adjust seasoning if needed.

VINAIGRETTE, CHAMPAGNE
460      gm       vinegar, champagne
800      gm       oil, olive
160      gm       honey
20        gm       salt
5          gm       pepper, ground black

Add all ingredients in a vitamix and blend until fully emulsified. Taste, adjust seasoning if needed.

ROASTED ZUCCHINI SQUASH
600      gm       Zucchini, cut on a bias (8 gm pieces)
28        gm       oil, olive
5          gm       Salt
1          gm       pepper, ground black

Toss zucchini with oil, salt and pepper
Roast in 400F oven for 5 minutes, then move to walk in to cool

RICE, BROWN
400      gm       Rice, short grain brown
556      gm       water
10        gm       Oil, olive
10        gm       Salt

Cook rice in an instapot for 22 minutes on high. Let sit for 10 minutes. Vent the instapot and let sit on “keep warm”

EGG, SOFT BOILED
20        ea        Eggs, whole chino
6400    gm       water
100      gm       Salt

Combine water and salt in a pot over high heat.
When boiling begins, add eggs and cook for 9 minutes
Using a spider, immediately remove the eggs to an ice bath

ONIONS, PICKLED RED
675      gm       red onion, sliced core removed
950      gm       white wine vinegar
950      gm       champagne vinegar
60        gm       salt
284      gm       sugar
6          gm       black peppercorn, whole
12        gm       Thyme

In a pot bring vinegars, salt & sugar to a boil. Remove from heat, whisk until sugar and salt has dissolved. Add black peppercorns and thyme, cover and steep for 5 minutes. Strain hot liquid and pour over sliced onions, let cool to room temperature.