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Chicken Francese (& Parmesan-Asparagus Risotto)

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I made this very simple and delicious meal for my mom, and while I wont be divulging my risotto recipe just yet, Chicken Francese is a perfect dish whether for date night or for a tuesday night pick me up. It can be served over pasta, and modifying the quantity is easy.

Ingredients
Flour (season with salt & pepper!)
Eggs, beaten
Chicken Cutlets, Boneless, Skinless and Thin
Lemons: 1 lemon sliced, 2 juiced
Pinot Grigio or other white wine (optional)
Chicken Stock
Butter
Parsley, chopped

Salt & (white) Pepper
Oil (canola is fine)

To Make
Heat oil in a sauté pan
Dredge the Chicken Cutlets in seasoned flower, and then dip in eggs
reduce heat to medium, and cook chicken until golden, about 5 minutes on each side
remove chicken, and hold in aluminum foil while you make the sauce
In the remaining oil, place slices on sauté pan, and cook until fragrant, hold on top of chicken cutlets in aluminum foil
deglaze with wine and/or chicken stock (3/4 cup white wine & 1 3/4 cup stock, for 2 1/2 cups of liquid total), bring to a simmer and reduce by 3/4
Remove from heat and stir in 1/2 a stick of butter, and lemon juice
Serve sauce over chicken, and sprinkle chopped parsley on top.

*Recommended wine pairings: Pinot Grigio, Pouilly-Fuisse, Sauvignon Blanc, or Champagne*

Enjoy!
-B

Reebok Dinner

On Friday Night, I hosted an event for 12 of some of the most amazing influencers in the game right now. Instead of just doing a simple three course meal, we designed a tasting menu with summer flare. It was such a pleasure meeting and working with such amazing people who are changing the world.

The Summer Tasting Menu

Amuse Bouche

Strawberry Crostini topped with chèvre Cheese, port wine marinated strawberry, topped with walnut

Salad

Grilled Peach topped with arugula, walnuts, and a balsamic vinaigrette

First

Summer Melon wrapped in prosciutto with a mint garnish

Second

Crab Cake with Red Pepper Aioli

Third

Roast Chicken Panini with brie, granny smith apples, and micro greens

Forth

Braised Short Rib Taco topped with a corn salsa and mexican crema

Fifth/Dessert Introduction

Grilled Pineapple brazilian-style with cinnamon sugar

Dessert

Creme Brûlée Duo classic vanilla bean or chocolate hazelnut creme Brûlées, served with whipped cream and sliced strawberries

key in season ingredients: melon, peach, red pepper, corn, apple, arugula, mint

Short Rib Tacos with grilled corn salsa

Short Rib Tacos with grilled corn salsa

Classic Creme Brulee and Strawberries
Classic Creme Brulee and Strawberries
Grilled Peach Arugula Salad
Grilled Peach Arugula Salad
Crostini with port wine marinated strawberries over chèvre cheese, topped with walnuts
Crostini with port wine marinated strawberries over chèvre cheese, topped with walnuts
Melody Ehsani x Reebok kicks for the event =]
Melody Ehsani x Reebok kicks for the event =]
Cinnamon Sugar Grilled Pineapple Rings, Pre-Dessert
Cinnamon Sugar Grilled Pineapple Rings, Pre-Dessert
Tortilleria Nixtamal, in Corona- where you can by FRESH tortillas, made the authentic mexican way every day
Tortilleria Nixtamal, in Corona- where you can by FRESH tortillas, made the authentic mexican way every day
Pineapple Rings, pre-cooked
Pineapple Rings, pre-cooked
Grilled Peaches as the base for the arugula salad
Grilled Peaches as the base for the arugula salad
Port Wine Marinated strawberries on the stove
Port Wine Marinated strawberries on the stove

prosciutto wrapped melon with mint, photo courtesy of @_alexestevez on instagram
prosciutto wrapped melon with mint, photo courtesy of @_alexestevez on instagram

photo courtesy of @sdpallday on instagram
photo courtesy of @sdpallday on instagram