Chicken, scallops with cauliflower puree

Written by Paul Supley,

So, there is a lot going on here. As I prepare to travel to Las Vegas for a contest (a career teacher I must prove successful), I review my notes over and over. With only two more weeks left to prepare, I suddenly realized it was time to move on.

I wake up pretty stressed every day, and I honestly can’t wait for this chapter to be over. The preparations on this project were huge, only time will tell what will happen.

Since my team and I just took over the food and beverage service at the OC Marlin Club, I’ve had enough on my plate, but the gods don’t care about timing. It’s time to do or die.

The competition is the National Chef Educator of the Year award by the ACF (American Culinary Federation).

Preparatory work includes a multi-schedule lesson plan and several rounds of practice. After I’ve completed about 60 percent of the plan, trying to get the club up and running at the level of my restaurants, my head is swimming. But God hates the coward, so she moved away.

The class I decided to emulate is American Regional Cuisine, one of my favorite things to teach. The area is nothing but Chesapeake Foods. It just looks normal. The lesson discusses the different foods and cultures from across the shore to our beautiful surroundings.

Naturally I had to opt for chicken, the ubiquitous protein that the local scene full of chicken houses represents.

To pick a second protein, I would go back and forth between oysters and scallops, the first being bay oysters and the last being ocean oysters. She settled on a scallop in order to represent the ocean, which plays an important role in our ecosystem where it meets the Chesapeake.

In general, I am very pleased with the dish. There are a lot of ingredients, and I know I’ll be heartbroken by some readers over another very detailed recipe. But that’s fine.

It is a wonderful dish and there are many nuances and techniques that you may learn with it. And at the end of the day, isn’t it all about lifelong learning?

roasted chicken breast

serves 2

1 E. 2-3# whole chicken

3 c. saline solution (recipe follows)

spice mix

clarified butter, as needed

  • Manufacture of chicken by removing the wishbone and then the breasts. Keep cool while making the preparations below.
  • Keep other meat on the bird for other purposes. The carcass will be used to make a rich broth, which will then be reduced to demi (see below).
  • Place the breasts in a bowl and cover them with the brine. Chill for three hours.
  • Remove from brine, allow to dry, and set aside (chilled) until ready to serve.
  • Season the breasts and heat the oil a little less than smoking. Grill the breast and either reduce the heat to finish in the pan or put it in the oven to finish.

Cauliflower puree

Makes about 1 1/2 liters

½ head of cauliflower, de-pulled

1 1/2 c. chicken stock

1 1/2 c. heavy cream

Trimix, as needed

  • Cut the cauliflower into small pieces, and put in a saucepan covered with broth and cream.
  • Bring to a simmer, reduce and simmer, covered, for about 30 minutes, or until completely soft.
  • Pass blender stick into skillet or blend into Vitamix until smooth.
  • season and continued to warn until service.

Eastern Shore Greens

serves 2

3 c. Fresh greens (cabbage, cabbage, or Swiss chard)

clarified butter, as needed

2 tbsp. Good quality white wine

6 E. confit garlic cloves

Salt and pepper as needed

  • Mix everything except garlic and heat over high heat.
  • Cook quickly and once the greens are cooked but not the olive oil is fading, remove from the heat and add the garlic cloves.
  • Season and keep warm until serving.

scalloped oysters

serves 2

4 E. Large dry sea scallop U10, clean of side muscles

salt and pepper as needed

fryer oil

  • Let the scallops dry and cool while you prepare other foods.
  • Heat the frying pan and oil the frying pan.
  • Fry the scallops until golden brown before flipping.
  • Once flipped over, remove from heat and let the pan do the job.

Lemon Bury Blanc

Makes about 1 1/2 liters

1/2 c. dry white wine

1/4 c. Heavy cream (40% is ideal)

1/2 c. Cold butter, cut into cubes

juice of half a lemon

Salt and pepper as needed

  • Reduce the wine by half and add the cream.
  • Reduce it until it becomes thick and yellow.
  • Remove from the heat and add the butter pieces one at a time until smooth.
  • Once all the butter is incorporated, add the lemon juice and season to taste.

garlic confit

Makes about 1 point.

2 c. Fresh garlic cloves

olive oil for covering

  • Cover the cloves in the oil, put them on a low heat, and leave them for hours, until they are soft. Do not let it fry, as that is against the purpose.
  • When it becomes soft, remove it and let it cool. You now have the soft, sweet garlic clove oil to use throughout the menu.

– Paul Supley is the owner
boxcar40, cart on the main,
Events developed Boxcar and
Sportfish Catering.

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