Signature Recipes
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Signature Recipes

Macadamia Nut Chicken with Papaya Marmalade

Macadamia Nut Crusted Chicken with
papaya marmalade and sho yu cream
sauce. (Serves 4)

4 each - Macadamia Nut Crusted
Chicken Breast, (see recipe)
4 tablespoons - olive oil
2 pounds - mashed potatoes
1 cup - Papaya Marmalade, (see recipe)
1 cup - Sho Yu Cream Sauce, (see recipe)
2 tablespoons - sesame seeds - toasted
1 ounce - micro greens, (to garnish)

Chef's Notes:

Preheat oven to 400 degree’s. For four servings divide and heat olive oil in two separate sauté pans over moderate heat. It is important when sautéing not to overload your pan with too much of a cold product or the cooking medium, ( oil or butter ), will cool and you won’t sear the sautéed item.

When the oil begins to lightly smoke, carefully place prepared chicken in pan. Cook 2-3 minutes each side, occasionally taking a look at the bottom side making sure it isn’t getting too dark. When both sides are golden brown place in the oven for 6-7 minutes.

When the chicken is finished, remove from the oven and place on a cutting board. Cut in half on an angle.

Place a 6-8 ounce portion of prepared mashed potatoes in center of plate. Place a teaspoon of papaya marmalade at 12, 4 and 8 O’Clock around the outer perimeter of your plate. Sprinkle marmalade with toasted sesame seeds. Place a piece of cooked cut chicken atop potatoes and press into potatoes slightly, just enough to hold. Place second half of chicken atop first piece.

Ladle 2 ounce portion of sho yu cream sauce directly over stacked chicken. Garnish top with a micro green of choice. Repeat for each serving.


Mushroom Soup

The recipe will yield approximately 1 gallon of soup.

1/4 pound - celery, diced
1/4 pound - carrot, diced
1 pound - onion, diced
1 pound - button mushrooms
1 pound - shitake mushrooms
1 pound - oyster mushrooms
1 pound - crimini mushrooms
3 pints - heavy cream
1 pint - water
1/4 cup - oyster sauce
1/2 cup - Thai Sweet Chili
2 tablespoons - balsamic vinegar
1 tablespoon - sesame oil
2 tablespoons - soy sauce
2 tablespoons - rosemary, chopped
2 tablespoons - thyme, chopped
2 tablespoons - parsley, chopped
1/4 cup - corn starch
1/3 cup - water

Chef's Notes:

To begin, saute the celery, carrot, onion and garlic in oil until soft, add mushrooms and cook until tender. Add the cream and water, cook to reduce by 1/3. Flavor with oyster sauce, sweet chili, vinegar, sesame oil and soy sauce. Once there, add fresh herbs and then thicken by stirring in the corn starch and water. To finish, season with salt and pepper and enjoy!