Cherry Chutney Chicken Breasts
October 13, 2010 by Saucemaster
Filed under Poultry, Recipes
Servings: 4
Prep Time: 30 minutes What to Get
4 boneless chicken breasts
1 jar PRIMO Spiced Cherry Chutney***
1 4oz. package Haystack Mountain herbes de provence goat cheese
2 T ea. olive oil & butter
kosher sea salt & black pepper to taste
How to Prepare
Preheat convection oven to 350F. Combine goat cheese with chutney. Season each breast with salt and pepper. Cut a slit in the side of each breast to form a pocket then stuff each breast with the goat cheese/chutney mixture and seal with a toothpick. In a sauté pan, heat olive oil & butter to medium-high & sauté breasts 3-4 minutes on each side or until lightly browned. Transfer breasts to a baking pan and cook in oven for 10 more minutes. Meantime, warm Cherry chutney in non- reactive sauce pan and set aside.
***Available at www.clubsauce.com
How to Enjoy
Place chicken breasts on warmed individual plates, spoon warmed chutney and serve with your favorite mixed greens or grilled vegetables.
Raspberry Goat Cheese Pizza
October 13, 2010 by Saucemaster
Filed under Recipes
Prep Time: 15 minutes
1 1 lb. Pizza Dough Ball (from store or pizza shop)
1 4oz. Pkg. Haystack Smoked Applewood Goat Cheese
3 T PRIMO Raspberry Habanero Preserves***
2 C Packed Baby Arugula or Watercress
1/4 lb. Prosciutto- thinly sliced (optional)
Extra Virgin Olive Oil, Sea Salt & Black Pepper
Preheat oven to 375F. Press and form dough with a roller pin to desired thickness, making sure rolling surface is coated with flour. Spread the preserve evenly on the dough then crumble the goat cheese. Place dough in a pizza pan and place in oven for 12- 15 minutes, or until done to desired crispness. Remove from oven and place Prosciutto slices on top. Meanwhile, toss arugula (or Watercress) with olive oil, add salt and pepper to taste and distribute over cooked pizza.
***Available at www.clubsauce.com
Transfer pizza to a cutting board and slice. Enjoy with any one of these festive wines: Champagne or Prosecco. It also pairs great with Amber Lager and Pale Ale.
Best Barbecue Sauce
April 29, 2010 by Saucemaster
Filed under Latest News, Meat, Poultry
Our friends at More Than Gourmet came up with delicious recipe using their More Than Gourmet Demi-Glace Gold. A premier reduction sauce made from the bones of veal and beef, water, seasonings, and wine.
In case you are not familiar with the term reduction it is a process of roasting and cooking of bones and other ingredients usually for 24 hours. They like to cook their sauces in the French classic method. One taste and you can tell the difference, besides when you read the ingredients you know the quality is in the sauce.
Because we sell the entire More Than Gourmet product line of demi glace and stock on our website www.clubsauce.com we asked if we could use or adapt some of their recipes using their products.
Well viola!
Here is a recipe they call Best Barbecue Sauce that we are suggesting you try as the grilling season gets underway. As always with many recipes follow the ingredients and the steps to create the sauce. Once it is complete it is easy to adjust with a touch more heat like cayenne pepper or a little sweeter with a pinch more sugar. These are easy changes to fit your own palate. Read more