Hannah's Well-Stocked Kitchen

In the continuing series "Guess Who's Coming To Lunch?" resident chef Bobby Flay continues his adventures in cooking at the homes of the Early Show anchors. Tuesday, it was Hannah Storm's turn. And while she didn't anticipate Flay's arrival, her kitchen was well prepared.

Promptly Flay showed up her door and caught Storm by surprise, "Hannah talks a big game at the studio of her home cooking. All I got is my apron and let's see what she's made of."

Storm was the first of the anchors to receive the surprise visit.

"Bobby Flay! What are you doing here?" she said.

"I'm here for lunch," he answered.

Still in shock, she followed Flay, ready to show him around, "Oh my gosh. I can't believe you're in my house. This is like a dream come true. You are in my kitchen. Oh wait, look in my pantry, I have my Bobby Flay tomato sauce."

Flay was pleased, "Not even planted. We can use that if you want to."

The lunch could be made from anything found in Storm's kitchen. Lucky for her, she had just gone grocery shopping a couple of days prior to Flay's visit.

After going through her pantry and refrigerator, he found ingredients for a chicken salad. He was ready to prepare a special lunch for Storm. Click here for the recipe.

He explained, "We're going to take the chicken off the bone. And not re-cook it, but re-heat it. We're going to put some more spices on top and bring it to room temperature sort of bring it back to life because it's leftovers."

Another ingredient Flay used was asparagus. He said, "We're going to pan roast these, very simple. I'll show you how to do that. And then some green onions, that is one of my favorites."

Storm's favorite ingredient was the very thick Greek yogurt, so Flay suggested, "Maybe we'll put the green onions with the yogurt and put a little of the reduced orange in there. I think orange, green onions and yogurt go really well together. We're going to make a vinaigrette for the whole thing, kind of like a sauce, with the orange juice."

To do so, he explained, "We're going to reduce the orange juice and then we'll make a vinaigrette with your oil and vinegar and some salt and pepper. Very, very simple, reducing the orange juice is going to take a little time, so while that's reducing on top of the stove we can do other things."

The orange juice was cooked to a boil at very high heat and reduced down. Flay says, "It's just going to concentrate the flavors and it's going to become thick and syrupy and we'll make a vinaigrette out of that in a blender, but we'll do that later."

While that was taking place, Storm cleaned the asparagus and chopped some green onions.

"Just chop them up coarsely because we are going to put them into the yogurt," Flay instructed. "There's no other way I chop," Storm noted.

Flay took care of the chicken, which Storm said intimidates her. But Flay showed her how to do it. He said, "You sort if just want to follow with your knife and can find where the bone is with the tip of your knife."

Once that was done, he put some spices into the chicken. He explained, ""So this is like a Caribbean spice rub. It's got spicy spices and sweet spices, cumin and brown sugar."

Flay sautéed the chicken, to seal the spices and brown it a little bit.

"That looks great. I'm glad you left the skin on," Storm noted, "I can see where it made a little crust on there with the spices."

Once the lettuce was chopped, Flay used the blender to prepare the dressing. He added the oil slowly.

He said, "Whenever you're making a salad everything has to be dressed. That's really key."

He put romaine lettuce on the plate, followed by the chicken and radicchio leaves. "This radicchio has a different flavor and a different color so it's really pretty," Flay noted, "The yogurt we are going to kind of put in the middle so when you are eating your chicken you can kind of dip into it. And of course, some of the feta cheese and then we are just going to put some asparagus."

The asparagus were grilled on Storm's George Forman grill.

Soon enough, it was time to eat. "I can't believe that came out of my kitchen," Storm said delighted with the plate in front of her.

And to compliment the lunch, Flay poured Pinot Noir.

"This is like my dream lunch," Storm said taking a bite. "Oh it's so good. Thank you."

"My pleasure," Flay answered.

Recipe:
Greek Chicken Salad
Serves: 2

2 cups fresh orange juice
2 tablespoons red wine vinegar
1 teaspoon honey
Salt and freshly ground pepper
1/4 cup canola oil

1 whole cooked chicken, breasts and legs removed
2 tablespoons Bobby Flay's Jerk Rub or your favorite spice mixture
2 tablespoon canola oil
1/4 cup Greek yogurt
2 tablespoons sliced green onion or chopped red onion
Salt and freshly ground pepper
8 romaine lettuce leaves
1/2 head radicchio, thinly sliced
1/2 cup crumbled feta cheese
Chopped parsley or cilantro

Method

1. Place orange juice in a small saucepan and bring to a boil over high heat and cook until it is thick and syrupy. Reduce to about 3 tablespoons. Place the reduction, vinegar, honey and salt and pepper in a blender and blend until combined. With the motor running, slowly add the oil until emulsified. Set aside.
2. Season the chicken with the spice mixture. Heat oil in a medium nonstick pan, add the chicken and cook until the spices form a crust and turn golden brown, about 2 minutes per side. Whisk together the yogurt and onion in a small bowl and season with salt and pepper.
3. Toss the romaine and radicchio with a few tablespoons of the vinaigrette and divide among two large plates. Arrange the chicken over the lettuce and sprinkle the feta over the chicken and lettuce. Drizzle with more of the vinaigrette and garnish with chopped parsley or cilantro.