March 23rd, 2010 by Richard Julien
Hi Friends!
As always I once again had a great time working with Maria on BT! Here is the recipe for the stuffed chicken rondelle!!!
Stuffed Chicken!
6 (6 ounce) chicken breast – trimmed and butter flied
Spinach mousse:
1 lb spinach – picked and washed
¼ cup picked fresh tarragon
12 ounces diced boneless chicken breast
½ cup yogurt
3 large egg whites
Salt and pepper to taste
Method:
In a large (12 litre) stock pot add ½ cup water , cover and bring to a boil with 1 tbsp salt
Add the spinach to the pot, remove from heat and cover for 5 minutes – this will steam the spinach. Carefully remove the spinach from the pot – this will be very hot. Cool the spinach in layers of paper towel. Squeeze as much water out of the spinach as possible.
Meanwhile…measure the chicken and tarragon into a food processor. Pulse the chicken until it reached a smooth consistency. Add the spinach and yogurt and blend well. Season with salt and pepper (about 2 tsp each)
Allow the eggs to reach room temp and whisk in a high powered mixer to achieve medium peaks. Flod the whipped whites into the spinach chicken mix. This is a simple mousse!
To butterfly the chicken:
Place dry chicken breast on a clean non glass cutting board. Using a sharp filleting knife slice the breast in half through the width being careful not to cut all the way through to the other side. Flip open the breast and place a piece of parchment paper over the open breast.
Gently tap the chicken with a mallet or rolling pin that has been wrapped in saran wrap. This will thin the breast piece and give you more surface to add the filling.
Carefully spread 2 tbsp of the mousse onto the chicken and spread evenly. Roll the chicken up into a spiral. Wrap the whole piece into saran and chill for an hour.
Simmer about 2 cups of chicken stock and poach the chicken for 20 minutes. Slice and serve with your favourite salad!
February 23rd, 2010 by Richard Julien
Chef Live is rocking out once again!
If your the winner of this weeks Childrens Trust Fund auction item, you will be rocking to a Private set by OLP, enjoying a cold one from Molson Canadian and digging in to some epicurian treats by yours truly and Chef Live!
Check out this great auction item on Q104…collect your cash and bid…remember it’s for the kids…and the kids wanna rock!
www.q104.ca
See you at the show!
Chef Rich
February 20th, 2010 by Richard Julien
Make sure you visit the Halifax Boat Show February 18th to the 21st!
Boat show information
Chef Live will be cooking with Rickards and the eating is good! Come out to one of my weekend seminars we are cooking with Rickards! See you there…
| Friday February 19 at 7pm in the VIP lounge: Cooking with Rickards featuring Chef live! RIBS! Baby back, short, and side, how to BBQ and braise your way to Zen! Featured Recipe – Beef Short Ribs braised in Rickards Dark BBQ Sauce! |
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| Saturday, February 20, 2010 at 3 pm - Cooking with Rickards featuring Chef live – Summer Sizzle! – using Rickards to bring out the best in grilling meat! Featured recipe: the mighty sirloin flavored with Rickards Dark, garlic and rosemary with malty sweet caramelized onions. |
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| Sunday, February 21, 2010 at 1pm - Cooking with Rickards featuring Chef live –Tips Tricks and secrets in the kitchen! Featured Recipe: Porter and aged cheddar soup featuring Rickards Dark |
All featured recipes are on my website! Check out our recipe section!
All the best!
Chef Rich
January 6th, 2010 by Richard Julien
First I need to express my graitude to all my clients, all my staff and all the people I have met along this journey! Thank you each and every one!!!
New Year and new ideas in 2010!
Chef Live will begin “hands on” cooking classes in March! These special nights will be full of culinary adventure and limited to only 6 people per session. Themed menus prepared with the Chef Live team! More details in Febfuary!
Starting immediatly and untill March 1, 2010 – sign up to our news letter ( see right side of page) and you will be entered into a draw! The prize? Dinner for six in your home prepared by me – Chef Richard!
Our newsletter will update you on upcoming cooking classes, new recipes and any current happenings in the Culinary world! Good Luck!
See you in the Kitchen!
Chef Rich
November 17th, 2009 by Richard Julien
Last week Chef Live! had the pleasure of cooking for Collective Soul and the winners of the Molson/Q104 Childrens trust fund auction!
What a great event – wonderful people, cold beer, hott food and an accoustic set from Ed and Joe from collective Soul! Great guys too!
November 3rd, 2009 by Richard Julien
Have you tried it? Smooth and creamy comes to mind. This distinctive Dark has all the flavour of traditional Porters and none of the bitter afterbite! You will be impressed. I think I’m beggining to like this better than my ol faithful Rickards Red!
New Recipes now available!!!
Check out the recipe section for brand new Rickards Dark recipes!
Enjoy!
Chef Rich
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