2 large sweet potatoes
3 chicken breasts, boneless and skinless
2 tablespoons extra virgin olive oil
1 cup chicken stock (not canned)
2 scallions, thinly sliced
1/4 cup cilantro, coarsely chopped
1/4 cup chipotle chiles, chopped fine
1 tablespoon honey
1/2 pound bacon, chopped
Peel the sweet potatoes and dice. In a heavy-bottom saute pan, heat the olive oil. Add
the sweet potatoes and saute lightly for 2 minutes. Dice the chicken breasts and add to
the sweet potatoes. Pour in the chicken broth, cover and let the mixture simmer until
the sweet potatoes are tender (but not mushy). In a small bowl, combine the sliced
scallions, chipotle chiles, bacon and honey. When the sweet potatoes and chicken are
cooked, add the scallion mixture and combine well. Saute the hash until the bacon is
cooked and a nice brown crust begins to form on the bottom. Continue cooking,
folding the crust a couple more times throughout the hash. Serve with fried eggs or
poached eggs on top of each portion of hash.
Penne with Hazelnut Pesto and Goat Cheese (serves 4)
2 cups basil
2 garlic cloves
1 teaspoon red pepper flakes
1/4 cup hazelnuts
1/2 cup extra virgin olive oil
8 ounces penne pasta
4 ounces of soft goat cheese
Combine all ingredients except for olive oil, penne pasta and goat cheese in a food
processor. Pulse three times, then turn on machine and drizzle olive oil, until the
mixture emulsifies into a smooth pesto. Cook the pasta al dente and drain. Transfer
the pesto to a large saute pan. Stir in the goat cheese until well combined. Add the
drained pasta and heat slowly, tossing the pasta until coated with the pesto. Season to
taste with Kosher salt and freshly ground black pepper.
Butternut Squash and Pancetta Risotto (serves 4)
1 pound butternut squash, peeled and cut into 3/4" dice
5 tablespoons unsalted butter
1 tablespoon brown sugar
1 tablespoon extra virgin olive oil
1/4 pound pancetta, diced
1/2 cup shallots, minced
1 cup arborio rice
2 teaspoons fresh sage, finely chopped
1 teaspoon fresh thyme, finely chopped
1/2 cup white wine
5 cups chicken stock (not canned)
1/2 cup Italian parsley, chopped
Kosher salt
Freshly ground black pepper
Pinch cinnamon
Pinch ground ginger
In a large skillet, melt 2 tablespoons of the butter and add the diced butternut squash.
Cook until the squash is golden on all sides. Sprinkle the brown sugar over the squash,
and continue cooking until the squash is nicely caramelized but not mushy. Heat the
chicken stock. In a heavy-bottom saucepan, heat the olive oil and add the pancetta.
Saute the pancetta until it is lightly browned, then add the shallots, stirring until soft
and transluscent. Add the arborio rice, sage and thyme and stir until the rice is well
coated with the rendered pancetta. Deglaze the mixture with the white wine, stirring
until most of the liquid has evaporated. Gradually add the heated chicken stock,
constantly stirring the rice until each addition is almost completely absorbed. The rice
will continue to expand and create a thick soup consistency. Don't overcook the rice. It
should be slightly al dente yet soft in the center. Stir in the parsley. Gently fold in the
squash. Add the pinch of cinnamon and ginger, then season with the Kosher salt and
freshly ground black pepper to taste. Lastly, add the remaining butter and gently fold
into the risotto.
