Chef Robert Ash on WISN-TV: Making Meals with Marcus Restaurants
07 Dec, 2010
by The Pfister
Chef Robert Ash did an excellent job this past weekend on WISN-TV. Chef Ash shared two great recipes using chicken. In case you missed it, find his recipes and links to his video demonstration on WISN below.
1 lb chicken breast (cubed), 1 lb shucked Peruvian corn, 2 tbsp lime juice, 2 tbsp granulated sugar, 2 tbsp unsalted butter, 2 tbsp chopped fresh cilantro, 10-12 6” bamboo skewer (pre-soaked in cold water)
Cube the chicken into 1-inch pieces and toss with enough marinade to coat them evenly. Place 3 pieces of chicken on each skewer season and grill. While the chicken is grilling prepare the corn, in a warm sauté pan heat some vegetable oil and place the corn into the pan, cook until slightly browned. Add the granulated sugar and limejuice cook until slightly caramelized at the end add the butter and the fresh chopped cilantro. Place the corn into a serving dish and when the chicken is finished place the skewers on top of the corn and sprinkle with sliced scallions. These can be made ahead of time and kept frozen for a couple of months. They make great meal starters or just a quick snack.
2 whole yellow bell peppers, 2 tbsp aji amarillo paste, ¼ c rice wine vinegar, 2 tbsp limejuice, ½ cup grape seed oil, TT kosher salt, TT fresh ground black pepper
Slightly rub yellow peppers with oil and roast until charred over a grill or an open stove burner. Place into a bowl and cover with plastic wrap to steam for 30 minutes. When done remove the outer charred part and the seeds. Place all ingredients into a blender and puree until smooth.
1 lb chicken breast (smoked and shredded), 1 lb cooked pasta of choice al dente, ½ cup red cherry tomatoes (halved), 1 cup baby spinach (cleaned), ¼ cup fresh basil pesto, ¼ cup chicken stock, TT salt and pepper, 3 tbsp fresh grated or shaved parmesan cheese.
In a deep sauce pan or sauté pan over medium high heat, place a touch of olive oil, and then add the spinach, chicken, tomatoes and the pasta. Cook for one to 2 minutes then add the basil pesto and enough chicken stock the thin slightly more or less is needed based on personal likes and al dente of the pasta. Cook until the pasta is warmed through and sauce had thickened slightly, pour into serving vessel and top with grated parmesan cheese.
Fresh Basil Pesto Ingredients:
2 cups fresh basil leaves packed, ½ cup fresh grated parmesan-reggiano or romano cheese, ½ cup extra virgin olive oil, 1/3 cup pine nuts or walnuts, 3 garlic cloves, minced TT salt and black pepper
Combine the basil, pine nuts and pulse in food processor, add garlic and pulse a few more times. Slowly add the olive oil in a constant steady stream while the processor is on. Scrap down the sides with a rubber spatula, add the grated cheese and pulse again, add the salt and pepper to taste.