Bacon Wrapped Chicken Cutlet | top

with Wild Oregon Mushroom Sauce, from Allyson's Kitchen

Ingredients
2 3-4 oz. boneless, skinless chicken breast
1 oz. vegetable oil
1 Tbls. Mixed herbs of choice
Salt and pepper to taste
2 slices extra thick bacon (par-cooked in 350 oven for 10 minutes)
2 oz dried wild mushrooms
3 oz boiling water
1 oz vegetable oil
1 Tbls shallots
Reserved mushroom broth
½ tsp. fresh thyme
1 C heavy cream
¼ cup dry Sherry wine

Preparation
Marinate trimmed breasts in oil, herbs and salt & pepper for at least ½ hour.
Wrap bacon around chicken breast and hold in place with a wooden skewer.
Sear in a pre-heated sauté pan on both sides until chicken is golden in color.
Place in a pre-heated 450 degree oven for approximately 5-7 minutes. Remove from oven and let stand when internal temperature reaches 150.
Meanwhile in a saucepan, sauté shallots in oil until translucent. Add boiling water to mushrooms and allow to steep for at least 5 minutes. Drain off broth and reserve liquid.
Add mushroom broth to shallots and reduce by ½. At this point add mushrooms, cream, thyme and seasoning. Reduce on medium until reduced by ½.
Add Sherry and simmer for 2 more minutes.
Pour off standing juice from chicken into sauce and stir.
Set sauce on the plate and the chicken after removing the skewers.
Accompany with your favorite side dishes and enjoy!

Seared Duck and Spinach | top

from Zydeco Kitchen and Cocktails

Ingredients
7 oz duck breast
Black pepper mixed with hickory salt, kosher salt and smoked sea salt
Wild button and oyster equal portions of both in preferred serving size
2 Tsp Garlic
2 C cooked Cavatappi pasta
½ C Cream
1 Tbs butter
Olive oil
Spinach

Preparation
Preheat oven to 400 degrees
Score duck breast with criss cross scores (allows skin expand)
Season with Salt and pepper mix and sear in hot oiled pan for 3 minutes (until crispy)
Flip and leave in pan for 2 mins
Put in oven covered at 400 degrees for 10-15 mins
Use the duck renderings in pan and add garlic and mushrooms, sauté for a min
Add cooked pasta to pan
Mix all ingredients together
Put to side
Heat up a wok with olive oil
Add garlic
Add spinach and cook just until wilted through
Plate pasta mushroom mixture and spinach
Shave Cyprus Grove Midnight Moon cheese on pasta
Slice duck breast and place over plated pasta mushroom mixture

Fettuccini Carbonara | top

from Jackson's Corner

Ingredients
1 oz pancetta
1 Tbs slivered garlic
1 Tbs shallots
1 egg yolk
Fresh cut parsley to coat
Pinch ea. of green and black peppercorn
Smoked sea salt to taste
Pecorino Romano or parmesan cheese to coat lightly
1 Tbs olive oil
5 oz cooked fettuccini
Local micro greens for garnish

Preparation
Cook fettuccini pasta in very salty water
Add olive oil to pan
Add pancetta and brown
Add shallots and garlic, sweat ingredients
Deglaze with white wine until it evaporates
Put an egg yolk, parsley, cracked peppercorns, sea salt and Pecorino Romano
*Note raw eggs used in this recipe. Make sure the producer is reputable or you may substitute a poached egg.
Add hot pasta into bowl of egg yolk mix
Add hot pancetta mixture from pan and toss
Plate and top with cheese shavings and micro greens