Chef John Howie
Chef John Howie
Palisade Restaurant, Seattle
(Originally broadcast Jan. 22, 2000)
Mesculin Greens with Orange and Candied Almonds
1/2 lb. Mixed baby greens
3 ribs celery, diagonally sliced.
1/2 bunch scallions, diagonally sliced
2 Oranges segmented, peels removed and reserved
4 oz. Candied Almonds (recipe follows)
1/2 cup Sweet-n-Sour Dressing (recipe follows)
Almonds:
1/2 cup sugar
1/2 cup almonds
Place almond and sugar into a non-stick pan over medium high heat, stirring frequently until caramelized. Place on a cookie sheet spread thin and cool. When cool, break into small bite sized pieces and reserve.
Dressing:
2 oz. White wine vinegar
3 tablespoons Sugar
2 ounces canola oil
1/2 teaspoon fresh ground black pepper
hot sauce to taste
Combine vinegar, sugar, pepper and hot sauce in bowl and whisk. Gradually whisk in oil.
Toss greens, scallion and celery together in large bowl. Pour dressing over greens and toss. Divide evenly among four chilled salad plates and top with oranges and almonds.
Pan Roasted Chicken with Rosemary and Garlic
4 Chicken breast, skin on
6 tablespoons Garlic Rosemary-Butter (recipe follows)
4 small onions
1 large carrot
4 small red potatoes, blanched
2 oz small green beans
4 oz white wine
4 oz chicken stock
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon ground black pepper
Garlic Rosemary Butter
3 tablespoons butter
1 tablespoon rosemary, chopped
2 tablespoon roasted garlic, chopped
Peel the garlic and place on a non-stick tray in 450 degree oven for about 10 minutes until golden. Remove tray and let cool. When garlic is cool to the touch, chop finely. Soften butter to room temperature. Combine the garlic and the rosemary with the butter and hold at room temperature until needed.
Loosen the skin from the breast, place 1 1/2 tablespoon of garlic-rosemary butter under the skin and spread throughout. Season the meat side with salt and pepper and reserve. Clean, peel, and cut the carrot in 1 inch pieces. Cut the potatoes into quarters. Peel the onions, keep the core attached and cut in half. Rinse and trim the green beans.
Place 1 tablespoon of olive oil in a non-stick pan over medium-high heat, when the oil is very hot, place the breast in the pan, skin side down, and cook for 1 minute. Turn over the chicken and add the carrots, potatoes, and onions, cover and place in a pre-heated 400 degree oven. Cook for 7-9 minutes until chicken has an internal temperature of 140 degrees. Remove pan from the oven.
Remove the chicken from the pan, and return the pan to high heat. Add the green beans and deglaze the pan with wine and chicken stock. Let the liquids cook until reduced by 3/4 . Remove the vegetables, pull the pan off the heat and incorporate the butter.
Place the vegetables and the cicken on the plate, pour pan sauce over the chicken, garnish with the rosemary spring and serve.
Chocolate Mousse with Candied Orange Zest
1/2 lb. Chocolate, bittersweet
3 eggs
1 cup whipping cream
2 Tablespoons sugar
8 candied zests (recipe follows)
Cut chocolate into small pieces, place in a double boiler and melt. Set aside and let cool slightly. Whip cream until peaked, but not stiff. Separate the egg whites and yolks. Lightly whip the egg yolks with 1 tablespoon sugar, until sugar is dissolved, add the melted chocolate slowly and stirring constantly. It will get very thick at this point. Add 1/4 of the whipped cream, slowly whip until incorporated and smooth. Add the rest of the whipped cream in, whip until incorporated.
Whip the egg whites with 1 tablespoon of sugar until peaked, fold into the mousse. Refrigerate for at least 1 hour. Spoon into glasses and garnish with candied orange rind.
Candied Orange Zest
8 large orange peel strips
1 cup sugar
Combine 3/4 cup of sugar with one cup of water and bring to a boil over medium heat. Add the orange peels and lower the heat and continue to simmer until the liquid thickens and the peels become slightly translucent. Remove the pan from the heat and drain off the liquid and let peels cool. Separate the peels and toss in sugar.