CBSN

Chef on a Shoestring

JAN CRAWFORD GREENBURG.. A REPORTER WHO FOLLOWS THE HIGH COURT FOR THE *CHICAGO TRIBUNE
CBS/The Early Show
CHEF ERIK BLAUBERG
"21" CLUB

MENU:
Chilled Gazpacho with Sour Cream and Croutons
Grilled Chicken Paillard with Goat Cheese, Arugula, and Toasted Pine Nuts
Brulee of Red Ruby Grapefruit with Sorbet

CHILLED GAZPACHO WITH SOUR CREAM AND CROUTONScolor=blue>

Ingredients:
2 ½ Cups Tomato (chopped)
1/3 Cup Cucumber (skinless and seedless)
1/3 Cup Onion (small diced)
1 Cup Red Bell Pepper (seedless, skinless, and diced)
1 Cup White Bread (large diced, ends removed)
6 tbs. Olive Oil
4 tbs. Red Wine Vinegar
Salt to Taste
White Pepper (fresh ground)
Sugar to Taste

Garnish:
4 tbs. Cucumbers (minced)
4 tbs. Tomato (minced)
4 tbs. Red Bell Pepper (minced)
4 tbs. Croutons
4 tbs. Sour Cream
4 tbs. Cilantro (optional)

Method:
1. Combine all the ingredients in a mixing bowl and cover with plastic film wrap. Place in the refrigerator overnight (ideally for approximately 24 hours.)
2. Next day, place the mixture into an electric blender. Blend at a high speed until ultra smooth, about 2 to 3 minutes. Strain. Season to taste with salt, pepper, and sugar. (This removes the excess tart flavor.)
3. Place the soup into four chilled bowls or cups, fill halfway. Then add the garnish, cucumbers, tomatoes, bell pepper, crouton, sour cream, and cilantro.

Yield: 4 Servings

GRILLED CHICKEN PAILLARD WITH GOAT CHEESE, ARUGULA, AND TOASTED PINE NUTScolor=blue>

Ingredients:
2 Breasts of Chicken (cut in half and pounded thin)
2 tbs. Vegetable Oil
Salt and Pepper to Taste
4 tbs. Goat Cheese
6 oz. Arugula Greens (washed and dried)
12 slices Oven Dried Tomatoes (or substitute sundried tomatoes)
3 tbs. Balsamic Vinegar
2 tbs. Olive Oil
2 tbs. Pine Nuts (Toasted)

Method:
1. Brush the chicken with oil, season with salt and pepper to taste. Place on a hot grill. Cook for approximately 3 ½ minutes on each side or until cooked. (Make sure it isn't pink inside.)
2. Place the chicken on 4 plates, spoon and scatter the goat cheese on top. Then top with arugula greens and oven dried tomatoes (or sundried tomatoes). Drizzle with balsamic vinegar and olive oil. Garnish with pine nuts.
3. Serve immediately.

Yield: 4 Servings

You can easily substitute the oven dried tomatoes with sundried tomatoes which can be found in most stores. However, if you have the time, Chef Blauberg suggests an easy way to make your own version.

BLAUBERG'S OVEN DRIED TOMATOEScolor=blue>

Ingredients:
1 Roma Tomato
1 Tablespoon Olive Oil
Salt to Taste
White Pepper to Taste

Method:
1. Slice the tomato into 1/16-inch slices.
2. Take a cookie pan and grease it with the olive oil. Place the tomatoes on the pan. Season to taste with salt and pepper.
3. Place into a preheated 175-degree oven. Slowly cook them until the are crisp, approximately two hours.

Yield: Approximately 12 slices.

**Chef Blauberg also suggests to give your chicken a more smokey flavor, you can add some wood chips to your pan or your grill.**

BRULEE of RED RUBY GRAPEFRUIT WITH SORBETcolor=blue>

Ingredients:
2 Red Ruby Grapefruits (segmented) **Reserve the juice**
4 tbs. Marmalade
4 tbs. Sorbet (whichever is your favorite flavor)
4 mint sprigs (optional)

Method:
1. Place the grapefruit segments on a cookie pan. Lightly spoon the marmalade on top of the grapefruit. Place under a broiler for 1 minutes (or use a torch) until lightly brown.
2. Carefully remove the grapefruit segments from the cookie pan and artfully arrange the brulee segments on four plates, spoon the grapefruit juice onto the plate and serve with your favorite fruit sorbet, garnish with mint, and serve immediately.

NOTE: Chef Blauberg suggests if you are going to use a torch, place the grapefruit segments on the plate you're serving it on. This avoids transferring the grapefruit which can be a problem once you heat it with the torch. The method is the same, you lightly spoon marmalade on top of grapefruit before torching.

Yield: 4 Servings

For more of Chef Erik Blauberg's amazing recipes, click here.