The Desert Dish

I have had a Traditional Chicken Pot Pie on our menu since we opened, and with the weather finally cooling down our Pot Pies have been selling like hot cakes.

Of course being a Chef we have to play a little in the kitchen, so for daily features I have recreated the Pot Pie such as a Goulash Pot Pie, Lobster Pot Pie, Chili Pot Pie with Jalapeno Cornbread, Southwestern Chicken Pot Pie,Tuna Casserole Pot Pie, Ham and Scallop Potato Pot Pie, Pepper Steak and Mushroom Pot Pie, and of course since Thanks Giving just past a Turkey and Stuffing Pot Pie.

This is a really easy dish to make and can be made a day ahead,just make sure to cool down your chicken mixture in the bowls before you place the puff pastry on top.

Chicken and Vegetable Pot Pie
By Chef Brett Maddock

Four Servings

Ingredients
4- 6 ounce chicken Breasts cooked and diced
1 Cup Onions Small Diced
1 Cup Carrots Small Diced
1 Cup Celery Small Diced
¼ Cup Red Bell Peppers Small Diced
¼ Cup Frozen Peas
4 Ounces Whole Butter
4 Ounces flour
1-Quart Chicken Stock Hot
1-Cup Heavy Cream
4 Puff Pastry Rounds

Directions
• Pre heat oven to 350 degrees, In a sauce pan with the butter sauté the onions, carrots, celery and peppers. Cook about 7 minutes until the vegetables are tender. Add the flour and whisk until the flour has no lumps, about 4 minutes.
• Add the chicken stock and cream, continue to whisk and get to simmer. The stock should thicken up and then add your peas and diced chicken simmer for 5 minutes.
• Pour Chicken into 4 ovenware cups top with your puff pastry rounds.
• Brush the top of the puff pastry with egg wash and bake in an oven at 350 degrees until the internal temperature is 160 degrees.

**

Did you know that the Banana Split was invented in Latrobe, Pennsylvania where Arnold Palmer is from?  It's one of Arnie's favorite desserts and here's my recipe for you to enjoy! 

Ingredients (four servings)
1 Scoop Strawberry ice cream
1 Scoop Chocolate ice cream
1 Scoop Vanilla ice cream
½ Cup Pineapple diced
½ Cup Walnuts chopped
Whip Cream
Chocolate Sauce
Caramel Sauce
Strawberry Sauce
12 Cherries
4 Bananas Split lengthwise

Directions/ Presentation

• In a banana split bowl lay the bananas length wise.
• Add one scoop of each ice cream.
• Add the pineapples, walnuts, chocolate sauce, strawberry sauce and caramel sauce.
• Pipe a rosette of whip cream on each scoop of ice cream and a cherry on top.

Ingredients (serves four)
4- 6 Ounce Foie Gras pounded and scored
¼ Cup walnuts, chopped
1 Handful Baby Greens

For the Port Sauce
1 Cup Port Sauce
2 Ounces Foie Gras scraps
1 Tablespoon Whole Butter

For the Date Chutney
1 Pound dates
½ Medium size red onion
½ Tablespoon fresh garlic
¼ Cup brown sugar
1 Cup cider vinegar
1 Spice sachet of clove, cumin, star anise and cinnamon stick
2 Cups orange juice
½ Cup lime juice
Orange zest
Lime zest
1 Mango – diced

Directions

For the Port sauce reduce the Port and Foie Gras scraps until a almost a glaze, remove from heat and whisk in the butter, strain.

• For the chutney sauté red onion and garlic in a pan with the brown sugar.
• Deglazed the mixture by adding the cider vinegar.
• Reduce mixture entirely of liquid and add dates.
• Add spice sachet, citrus juice, zest and mango.
• Cook mixture until dry.
• Add mixture to a food processor and puree until smooth.
• For the Foie Gras dredge the Foie Gras in flour and in a hot Teflon pan with no oil sear quickly, flip and remove from pan. Pat dry with a towel.

Presentation

• On a plate place a dollop of chutney in the middle..
• Lay the Foie Gras on top.
• Drizzle Port Sauce on top.
• Mix the walnuts and greens in a bowl with olive oil and salt, place on top of the Foie Gras.

Yields 4 people

You will find various recipes for this classic dish, I like to use a tender cut of beef. Instead of white wine I prefer Sherry wine, it off sets the mustard and Worcestershire.

1 lb Beef Tenderloin tips, cut in strips
1 small onion, small diced
½ lb white mushrooms, sliced
¼ teaspoon salt
¼ teaspoon ground black pepper
2 Tablespoons all-purpose flour
½ can beef broth. (5 ½ ounces)
2 ounces butter
1 teaspoon prepared mustard
1 tablespoon Worcestershire
¼ cup sour cream
¼ cup Sherry wine
1 pound cooked egg noodles
4 scallions, sliced thin

DIRECTIONS:

Season the meat with the salt and pepper. In a skillet on medium heat brown the meat in the butter until browned. Remove from pan when cooked medium.

Add the onions to the skillet and cook for about 3 minutes; add the mushrooms and cook for another 3 minutes. Add the meat back to the pan along with the flour.

Deglaze the pan with the Sherry. Pour the beef broth in and get to a simmer. Add the mustard, Worcestershire, sour cream and a little more pepper if needed. Stir and reduce until a stew consistency.

In 4 pasta bowls add the egg noodles, top with the beef mixture. Garnish with the scallions and a dollop of more sour cream on top.

Brett Maddock

Don't let that French word scare you! For most of those home cooks out there "Coffee Creme Brulee" may sound like a great dessert to have a Pastry Chef prepare, but this is very easy to do and will be rewarding for you to accomplish at home.

The translation of this word is "burnt cream." It is a chilled custard that is caramelized before serving. The burnt cream on top gives a brittle texture, and the inside is rich and creamy.

In the past I have changed the flavors of this recipe by removing the coffee and replacing it with different flavored tea bags.

Four Servings

Ingredients

16 Ounces Milk

16 Ounces Cream

½ Vanilla Bean – split

6 Espresso Pods

8 Ounces Egg Yolks

¾ Cup Sugar

Directions

v In a sauce pot bring milk, cream, vanilla bean and espresso pods to a simmer and let infuse for 10 minutes.

v Meanwhile, whisk the egg yolks and sugar for about 1 minute in a mixing bowl.

v Strain the milk and cream and slowly whisk into the egg yolks. Not to fast or you will cook the egg yolks.

v Once the two are incorporated, strain again and pour the mixture in shallow cookware.

v Place the dishes in pans that have at least a one inch side and add water to the half way mark on your dishes.

v Place in a 250 degree oven until the cream has set in the middle.(every oven is different so check frequently.)  

Presentation

v Let the custard cool to room temperature, Sprinkle the top with sugar; use a torch to burn the top.

v Garnish with small slices of fruit. 

Brett Maddock

Last month I was checking out some restaurants in LA and Hollywood, I came across a wine bar called AOC. The food was great, very European and the plates were Tapas style. One dish I ate there was a whole date wrapped in bacon and stuffed with Parmesan. The flavors were great! Sweet, smoky and rich.
It went great with the bottle of wine I bought, the Flowers Pinot Noir from Sonoma County, it had great flavor and well balanced.

So of course being a Chef and living in the desert were I see these Dates hanging everywhere I thought I would come up with my own version an try it on my menu. Well, its been a hit so far and will not be coming off anytime soon.

These skewers are great for a wine dinner, they can be pre-made and just throw in your oven. And the best NO dishes!

Recipe for 8 Skewers

8 each Medium Wood Skewers
1/2 Pint Deglet Noor Dates, seeded and cut in half length wise
5 each Nuskies Smoked Bacon, Cut the same size as the Dates
1/2 Pint Parmesan Cheese, grated

On the wood skewer add one piece of date and then two pieces of Bacon. Repeat this until you have the skewers half way full. Place on a baking sheet and bake in a pre heated oven at 325 degrees until the bacon is cooked.

Place the skewers on a plate and sprinkle with Parmesan Cheese.

In the picture I have sauteed the scraps of bacon and dates with spinach. This is optional, but tasty!

Chef Brett

****

This is one of our most popular dishes here at Arnold Palmer’s. It is a very light dish and is easy to prepare for your home. This Fish Marinate is great with Cod, Halibut, or any white flakey fish. I use Chilean Sea Bass at the restaurant; it is a great mild flavored fish and is stays moist after cooking.

Recipe serves 6

For the Fish
6-6 ounce Sea Bass Filets

For the Marinate
1-Cup Honey
1-Cup Soy Sauce (Light)
3/4-Cup White Wine Vinegar
3/4 –Cup Canola Oil
Place all ingredients in a blender and blend for 1 minute. Place marinate in a plastic container and set aside. This marinate can be pre made and will last for 10 days.

For the Stir-Fry
1/2-Cup Carrots, Julienne
1/2-Cup Green Squash, Julienne
1/2-Cup Yellow Squash, Julienne
1/2-Cup Beans Sprouts
1-Cup Rice Noodles, Pre cooked
1/4-Cup Cilantro and Basil, Chopped together

Directions
Pre heat your oven to 300 degrees, with olive oil and a non stick sauté pan sear the Sea Bass on one side until it is browned, then place in a baking pan and pour the marinate on top of the fish; enough marinate to cover 1/4 of the fish. Place the dish in the oven for about 7 minutes; a great tip is to use a toothpick in the center of the fish, if it goes in easy it is done.

In a Wok or Sauté pan sauté the vegetables in a little Sesame oil until tender; you should cook these very hot and fast. Toss in your noodles and chopped herbs, add a spoon of the marinate to the vegetables this will create a glaze to your vegetables.

Lie out 6 bowls, Place the stir-fry in the center and lay the fish on top. Strain marinade and pour it on top of the fish. Garnish the fish with fresh basil and cilantro.

Note: The rice noodles can be found at Asian markets and specialty food shops. Cook them just like Pasta.
Julienne; is food that has been cut like a matchstick, cut into strips.

Enjoy!
Brett Maddock
******
Seared Sea Bass

A few days ago I had a guest eat in the restaurant and loved the Pear Salad we have on our menu. Tim and his wife just moved here full time to The Trilogy in La Quinta. Tim is a retired Judge and lived in Laguna Niguel for 12 years. He has stated in an email that" There are great restaurants in Orange County, but have found the Desert also has many fine dining restaurants and that Arnold Palmer's is one of the best ones."
Even though I am giving you my recipe I hope you come back to see us!

Serves 4

1- Bosc Pear, sliced with a Mandoline
1- Bag Mixed Greens
1/2 Cup Blue Cheese Crumbled
1/2 Cup Candied Walnuts
1/4 Cup Vinaigrette

Toss the Greens, Blue Cheese and Candied walnuts with the vinaigrette in a mixing bowl. Place the salad on a cold plate and lay the sliced pears around the salad. Give a few turns of black pepper on top of the salad.

For the Vinaigrette
1 Cup Red Wine Vinegar
3 Cups Canola Oil
3 T Chopped Garlic
3 T Dijon Mustard
3 T Honey
2 t Ground White Pepper
1 T Sugar
Add all ingredients in a blender and blend for 30 seconds, slowly add the oil. This will keep in the refrigerator for at least 10 days.

For the Walnuts
2 Cups Sugar
4 Cups Water
2 Cups Walnuts, Whole

In a sauce pan boil the sugar and water to make a simple syrup. Add the walnuts and poach for 15 minutes. Drain the walnuts well and spread out on a sheet pan with parchment paper lined.

Sprinkle the walnuts again with sugar and toast in an oven at 350 degrees. Let cool and store in a covered container, leave at room temperature.

Wine suggestions:
Beringer Private Reserve Chardonnay, Napa Valley
Rochioli Chardonnay, Russian River

Recipe, Brett Maddock

Pear Salad with Candied Walnuts and Blue Cheese**

Grilling vegetables is one of the great ways I impress my friends when I host a backyard BBQ.Everyone is focused on the meat being the main dish on the plate. Try matching these herbs and spices to your vegetables and you will be the Star Chef of the Sunday BBQ's.

Yellow Onions- Slice in rings about a 1/4 inch thick. Toss in a bowl add olive oil and Cajun Spice.

Green Zucchini- Cut in 3 pieces and then down the middle length wise. Scoop out the seeds and cutlengthwise again. Toss in a bowl with olive oil and sprinkle with 5 Spice powder.

Asparagus- Trim the woody parts off the ends of the spears. Toss in a bowl with olive oil and lemon pepper.

Yellow Squash- Cut across on an angle a 1/4 inch thick. toss in olive oil with Nutmeg.

Red Bell Peppers- Cut the peppers in half and remove the seeds, then slice the peppers in strips about a half inch wide. Toss in a bowl with olive oil and chopped rosemary.

Portebellos- Remove the gills of the mushrooms with a spoon, cut them in half. Toss them in a bowl with olive oil, salt and garlic.

Have all of your vegetables pre seasoned and place on the grill until tender. These vegetables will cook fast, so cook your meats first. Enjoy!

A blogger recently published a version of my BBQ Shrimp Recipe that has been featured on Recipe TV. Well, here's the real recipe. Hope you like it!

BBQ Shrimp with Corn Relish

By Chef Brett Maddock

Four Servings

Ingredients

24 Shrimp – peeled and de veined

1 Cup Grilled corn – removed from the husk

¼ Cup yellow onion – diced into small pieces

¼ Cup red bell pepper – diced into small pieces

3 Tablespoons sugar

1 Tablespoon cider vinegar

3 Tablespoons fresh cilantro – chopped

3 Tablespoons Garlic Butter

Worcestershire Sauce

Cajun Seasoning

Salt & Pepper

Brown Sauce

Directions

• In a mixing bowl combine corn, onion, red bell pepper, sugar, cider vinegar and cilantro.
• Let the corn marinate for 6 hours.
• Combine butter and fresh garlic
• In a sauté pan add your garlic butter and get hot
• Add the shrimp and sauté.
• Add corn relish to the sauté pan and cook.
• Season with Worcestershire, Cajun spice, salt and pepper to taste
• Add brown sauce for a sauce consistency
• Add your fresh cilantro at the end

Presentation

In a bowl scoop out 6 shrimp in each bowl, pour the corn on top. Serve with fresh bread or crostinis.