11 August 2013

After a few very busy weekends, it was nice to get back in the kitchen today. This weekend was busy also, but I was determined to make Sunday Supper happen. The weekend began with a going away party for our friend, Meghan Griffin, who had worked at the Cherokee County Historical Society for seven years. Lucky for all of us in Canton, Meghan is not going far since she is now our new Director for the Canton Main Street Program. We are all very excited, and I am ecstatic that this talented and hard working young lady is staying in Canton! After her party at the Painted Pig Tavern, a few of our friends joined us at one of our favorite places, Taqueria Oaxacana 2 on Marietta Highway. I truly believe they have some of the best, and most authentic, food in town. The amazing food was only made better by the company of dear friends; including Pat Gold, Jennifer Dunn, Carmen Tanner Slaughter, Cory Wilson, John Clark, TJ Cochran, and Dyanna and Ethan Diggs.

Saturday began with a customary trip to the Canton Farmers Market, where we enjoyed a cooking demonstration by Sandy McGrew. Sandy prepared a fresh pasta salad with produce purchased at the market. It was very tasty, and her demo was extremely entertaining. After the market, we came home to One Britt to enjoy the pool for a few hours before being disrupted by yet another thunder storm. Unfortunately, the weather also cancelled the outdoor movie in Brown Park. With umbrellas in hand, we proceeded to  a very packed Goin' Coastal for dinner and had dinner at the bar. As always, the food and service were great, and we enjoyed Tina Kell's butter pecan cheesecake for dessert. We finished dinner just in time to attend the Nathan Ware CD Release Concert at the Cherokee Arts Center. The show was great, and it ended on a very sweet note: an onstage proposal to his girlfriend, Alana Jacobs. She accepted, and the crowd gave a standing ovation. Congratulations to Nathan and Alana! After the concert, we passed through Main Street on our way home, and every parking space was filled. It is so nice to see so much activity in downtown Canton!

Sunday began with another wonderful breakfast at Keithsburg Cafe. After breakfast, I went into the office for awhile to catch up on some work while Jeff went over to Boling Park to run six miles. He is training for a half marathon in November! After work, I went to Publix and Cherokee Market to gather supplies for tonight's Sunday Supper. While at Cherokee Market, we enjoyed the always amazing BBQ from Scott Boys! Russ Scott has a way with pork, and I can't get enough of his food. For tonight's Sunday Supper, I wanted to cook something different. I have been craving Indian food, and since there are no restaurants anywhere around Canton, I decided to cook it myself. I spent most of the afternoon preparing an authentic Indian curry with chicken. I served it with coconut rice and a side of dry fried Indian spiced okra. The okra was tedious but amazing! I also made some homemade hummus for an appetizer and served it with toasted flat bread, radishes and cucumber. I also picked the first ripe figs from my tree today, so I made an upside down fig cake for dessert. Everything was delicious, and it was nice to enjoy yet another Sunday Supper on the Side Porch at One Britt.

The Menu:

- Indian Curry with Chicken and Coconut Rice

- Fresh Hummus with Local Cucumbers and Radishes

- Dry Fried Indian Spiced Okra Sticks

- Upside Down Fig Cake with Honey Whip Cream

The Recipe – Dry Fried Indian Spiced Okra Sticks

Ingredients:

- 1 1/4 teaspoons garam masala
- Vegetable oil, for frying
- 1 pound young okra—halved lengthwise and cut into long, thin strips
- Kosher salt
- Lemon juice

Preparation:

Wash the okra and air dry thoroughly. When dry, cut into long, thin matchsticks.

 In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Working in batches, fry the okra strips, stirring a few times, until golden and crisp, about 4 minutes per batch. Using a slotted spoon, transfer the fried okra to a large paper towel–lined plate to drain. 

Sprinkle with garam masala and kosher salt. 

Toss with a squeeze of lemon juice and serve immediately.

21 July 2013

We had an awesome trip to Panama City, Panama last week. It was my first time in Central America, and the city was fascinating. It seems that every square foot is under construction, and their economy is booming. We spent the first two days in the old town, Casco Viejo, at Las Clementinas. It was an extremely charming small, six room boutique hotel, and the atmosphere and service were impeccable. They also have the highest rated restaurant in Panama City, and the food is divine. They are literally restoring the district brick by brick, and it is great to see all of the activity. I can't wait to return in a few years to see their progress. We also visited the Panama Canal and watched a ship pass through the locks. It is such an engineering marvel, and the history is fascinating. They are in the process of adding a new, larger canal on the other side, so business is good there. We moved over to the new Trump Ocean Club and Hotel for the last four nights, compliments of our dear friend, Leslie Westbrook. Although new, the Trump building was equally as fascinating with its architecture that evokes a sailboat image. All in all, we had a wonderful trip, but it was great to get home.

On Saturday, we went to the Canton Farmers Market, and I served as a judge for the Tomato Sandwich Festival. It was a lot of fun, and Roy Taylor did an excellent job with the event. His homemade sourdough and rosemary breads were also enjoyed! It was good to see so many people out to enjoy the festival and farmers market. It is small town events like these that make Canton so special. After the festival, we returned home to spend some quality time in the cement pond. We relaxed most of the afternoon, and I made a simple pasta and tomato sauce for dinner to top off a great day.

For tonight's Sunday Supper, I selected a Panamanian theme to celebrate our trip. I made Arroz con Pollo with a side of fried plantains. For the plantains, I created a dipping sauce from tangerine marmalade, garlic chili paste and apple juice. It was sweet and very spicy, but it turned out well. Our friends TJ Cochran, Cory Wilson and John Clark joined us for dinner. TJ and Cory crafted a beautiful table setting on the side porch, and the monsoon rain arrived just in time to complete the Panamanian rain forrest setting. I served a slightly chilled Spanish Tempranilo wine with dinner, and we had a wonderful time. While I enjoy traveling, there is truly no place like home.

The Menu:

- Arroz con Pollo

- Tostones: Fried Plantains with Tangerine Chili Dipping Sauce

The Recipe – Arroz con Pollo

Ingredients:

1 tablespoon olive oil

1 chicken cut into pieces or four thighs and four drumsticks

2 teaspoons salt

1 pinch saffron (optional)

1/2 teaspoon fresh-ground black pepper

2 ounces smoked ham, cut into 1/4-inch dice, or two slices thick smoked bacon

1 small onion, chopped

2 stalks celery, chopped

2 cloves garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 3/4 cups canned tomatoes, drained and chopped

1 tablespoon tomato paste

2 cups canned low-sodium chicken broth or homemade stock

1 small jar of capers, rinsed

1 cup rice, long-grain

2 tablespoons chopped fresh parsley

Directions:

In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper.

Cook the chicken, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 2 tablespoons of the fat from the pan.

Reduce the heat to moderately low. Add the ham, onion, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften,

about 2 minutes. Add the bell peppers and celery and cook, stirring occasionally, until they start to soften, about 3 minutes longer.

Add the tomatoes, tomato paste, broth, capers, and the remaining 1 3/4 teaspoons salt, 1/4 teaspoon of the pepper and saffron and bring to a

simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice

are just done, 20 to 25 minutes. Sprinkle with parsley.

Serve with crusty french baguette.

07 July 2013

It's been a very busy and rainy week here in Canton! On Tuesday night, we went to the Atlanta Symphony Hall to see Cyndi Lauper in concert. We were joined by our friends Cory Wilson, John Clark, and Josh and Vanessa Brackett. It was the 35th anniversary of her groundbreaking debut album, "She's So Unusual," and she sang every song from the album. Even though she is over 60, she still hit every note and owned the stage. I have seen her live a few times, so I knew she was a great performer. I still think she is one of the most underrated artist around, even after her recent Tony Award for the Kinky Boots score. It was nice to see that my friends agreed with my assessment!

Unfortunately, all of the local Forth of July events were rained out, so we did not get to enjoy the parade on Main Street or the Fireworks at Riverstone. Since we could not have our usual pre-parade pool party, we just went to see a movie instead. We really enjoyed "The Heat" with Sandra Bullock and Melissa Mccarthy. They are both great physical comedians, and it was fun to laugh out loud. The fireworks are being rescheduled for the Friday before Labor Day, September 1, so we can look forward to something fun that weekend, thanks to Canton Tourism.

I worked on Friday, but is was very quiet. After work, we had dinner at Tecale Grill and met some friends at Cherokee Lanes to bowl a few games. On Saturday, I made my rounds at the Canton Farmers Market and Cherokee Market Fresh Produce. I love this time of year when all of the local, farm fresh produce arrives, and tonight's Sunday Supper featured all local veggies and fruits. I saw a recipe for a Two -Step Georgia Peach Pound Cake in this month's Southern Living, so I had to try it with the peaches I bought this weekend. I served it with some Peach Schnapps Whipped Cream, and it was divine. Just make sure you have the ripest peaches possible. For the main course, I made stuffed yellow squash, crowder peas with chow chow, fried okra, fried jalapenos with buttermilk ranch dipping sauce, homemade pickles, and sour cream, cheddar cheese and jalapeno corn muffins. Everything was very tasty, and the stuffed squash works well with slightly larger ones. Even the rain subsided long enough to accommodate Sunday Supper on the Side Porch at One Britt!

So next week will be even busier with lots of travel, both business and personal. On Monday, I fly to Detroit to spend a couple of days with my textile client, CF Stinson. We will be planning the next phase of implementation for their new branding program. I fly back late Tuesday, just in time to catch up and conduct a Canton Main Street board meeting on Wednesday. On Thursday, Jeff and I are headed back out for an unexpected vacation to Panama City, Panama – thanks to our dear friend Leslie Westbrook. She and her husband had prepaid for a stay at the new Trump Ocean Club but could not make it, so they kindly offered it to us. When the universe gives you a gift, I think it is rude not to take it. So, we will be off to explore this Central America boom town, and it will be a great adventure. I look forward to touring the Panama Canal and, of course, to sampling some great food.

Travel really feeds my soul, and I just came across this wonderful quote by one of my favorite writers, Edith Wharton: "“One of the great things about travel is you find out how many good, kind people there are.” I could not agree more.

The Menu:

- Twice Baked Yellow Squash

- Fried Okra

- Fried Jumbo Jalapeños with Buttermilk Ranch Dip

- Fresh Crowder Peas with Chow Chow

- Sour Cream, Cheddar and Jalapeño Corn Muffins

- Georgia Peach Pound Cake with Peach Schnapps Whipped Cream


The Recipe – Twice Baked Yellow Squash

Ingredients:

6 yellow squash
1/2 lb bacon
1/4 cup chopped onion
3/4 cup fresh breadcrumbs
1 cup shredded cheddar cheese
paprika
salt and pepper

Directions:

Bake the squash whole at 350 for 20 minutes or until softened.

When cooled enough to handle, cut in half lengthwise.

Remove the pulp.

Cook the bacon until crisp.

Saute the onion in 2T bacon drippings.

Add crumbled bacon, breadcrumbs and squash pulp.

Fill the squash shells.

Top each shell with cheese.

Broil until melted, and sprinkle with paprika.

16 June 2013 – Fathers Day

Like Mother's Day, Father's Day is always bittersweet for me. While I miss my parents on a daily basis, I appreciate taking the day to remember and honor their memories. I have so many amazing memories of my dad. From his time in service to our country to his great food and gentle spirit. Looking at old photos of him, I'm also reminded that he was one handsome man and a great dresser! One of the last things he told me before passing was that he liked the shirt I was wearing. We had a unique and special bond, and it took both of us to keep up with my mother. So, here's to you dad!

Most of the weekend was spent recovering from my week in Chicago at NeoCon 2013. The show was very successful for our clients, and our hard work was appreciated by everyone. However, the very long days spent in the Merchandise Mart were exhausting for me and my colleague, Matt DeFrain. This was my actual 29th NeoCon, and they take a bigger toll with each and every year. Even with all of the work, we managed to sneak in a couple of great dinners at Nightwood and BellyQ – both chefs of these restaurants were just recognized in the current issue of Food and Wine magazine as Best New Chefs of 2013. I had read about the awards a couple of months ago and booked early! Most of the remaining time was spent in the Chicago Merchandise Mart as we prepared our clients for the world's largest commercial furnishings trade show. They estimated over 40,000 attendees visited the Mart, and we appreciate the business and positive feedback from our clients: Invision, Kinetex, CF Stinson and the Association for Contract Textiles. I am especially thankful for the support of my team: Matt DeFrain, Elizabeth Seidle and Kurt Seidle. Their stellar work makes Grant Design Collaborative look great at NeoCon and throughout the year.

On Saturday and Sunday, we tried to spend as much time as possible in the "cement pond," the Pool at One Britt. It is over 60 years old and was built by Dr. Johnson many years ago. Unfortunately, his Mid-Century Modern pool house did not survive, but we have some great photos and a newspaper clipping of the space, courtesy of the Cherokee Historical Society. After last week's tornados, we had a lot of cleaning up to do, but it was worth it to be able to float peacefully for a couple of hours. Before pool time on Sunday, we visited Cherokee Market Farm Fresh Produce on Highway 20 at Union Hill Road. Lisa Meyer purveys the freshest local produce, breads, grass fed beef and heritage pork in the area. She does a great job, and it is always fun to see what the store has to offer. While you are there, make sure you check out the Scott Boys BBQ food truck! Their BBQ is divine, and it's a great setting with a picnic table and even great jazz music!

At the market, I picked up some of my dad's favorite ingredients for tonight's Sunday Supper. I made nests of country ham with peach, mango and jalapeño chutney. For the sides, I roasted some brussel sprouts and baby yellow squash. Our friend Cory Wilson foraged the gardens to create a beautiful table setting on the Side Porch, and we enjoyed a relaxing meal. In the same issue of Food and Wine, they also included some of their Best New Chef All Stars from over the years. One was my friend and chef/owner of Bacchanalia in Atlanta, Anne Quatrano, and they included a recipe for her Olive Oil Cake. I had tried this recipe years ago but decided to bake it again tonight for dessert. This cake is heavenly and so simple, but you must use the best extra virgin olive oil possible. I topped the cake with some local macerated strawberries and whipped cream. This is a great cake to top with whatever local fruits that are in season, and it is good enough to also serve plain.

So cheers to all the great fathers, living and passed, that have inspired us to be thoughtful, responsible, resourceful and accepting of others. Next stop, Summer 2013!


The Menu:

- Georgia Country Ham with Coca-Cola and Bourbon
"Brown Eye" Gravy

- Georgia Peach, Mango and Jalapeño Chutney

- Roasted Local Brussel Sprouts

- Baked Baby Yellow Squash with Parmesan Reggiano

- Anne Quatrano's Olive Oil Cake with Georgia
Strawberries and Whipped Cream


The Recipe – Anne Quatrano's Olive Oil Cake

Ingredients:

- 7 tablespoons unsalted butter, melted, plus more for greasing
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup extra-virgin olive oil
- 3 tablespoons whole milk, at room temperature
- 4 large eggs, at room temperature
- 1 cup sugar
- Finely grated zest of 2 lemons or tangerines

Preparation:

- Preheat the oven to 350°. Butter and flour a 10-inch round cake pan.

- Into a medium bowl, sift together the 1 3/4 cups of flour,
baking powder and salt.

- In another medium bowl, whisk the melted butter with the
olive oil and milk.

- In a large bowl, using a handheld mixer, beat the eggs with the sugar
and citrus zest until pale and thickened, about 3 minutes.
Alternately beat in the dry and wet ingredients, starting
and ending with the dry ingredients.

- Pour the batter into the prepared pan. Bake for about 30 minutes, until
the cake is golden brown and the side pulls away from the pan.
Transfer the cake to a rack and let cool before serving.

- Serve plain or top with seasonal fresh fruit or berries
and whipped cream.

NOTES: Anne suggests Ligurian olive oil for this lovely, light cake, because it’s more delicate and buttery than many other Italian oils. I used Luciano Extra Virgin Olive Oil from Publix, and it turned out great! Make Ahead The cake can be stored at room temperature for up to 3 days.

02 June 2013

Another nice weekend in Canton has come and gone. Saturday was a busy day. We started the day off at the Canton Farmers Market, but there is still not a lot of produce from local farmers. It gets better every weekend. Instead, we ran over to the Cherokee Market and loaded up on fresh vegetables and fruit. The owner, Lisa, had just gotten back from the Atlanta Farmers Market, so we had an amazing selection. We came away with pink eye peas, peaches, strawberries, white cherries, silver queen corn, brussel sprouts, potato rolls and a watermelon. Most of these ingredients were used for tonight's Sunday Supper. After we got back from the market and running errands, we were actually able to enjoy the pool for the first time this year. Although is was still a bit chilly, we floated and relaxed for a couple of hours.

Today, we joined some of our friends at the Painted Pig Tavern for brunch. Their new brunch menu is really good! I had an omelette and some delicious parmesan cheese grits. Most others had their eggs benedict with pulled pork, and they really enjoyed it as well. We left the Pig right before a wicked storm hit the neighborhood. We actually had a tree fall over the power lines out front, but Georgia Power came and removed it. Our neighbor was not as lucky, and they had a tree over their house that trapped them inside. Our wonderful Canton Fire Department had to come to their aid. After the storm passed, Cory and I enjoyed a relaxing manicure and pedicure at Serenity Nails in Canton Marketplace. They always do a great job, and their staff is delightful.

Jeff met our friend, the honorable Rick Roberts, at Taco Mac while we were at Serenity Nails. Rick stopped by One Britt to observe me at work in the kitchen, but we couldn't talk him into staying for dinner. For tonight's Sunday Supper, I made Mountain Valley Farm heritage pork chops with a mango, jalapeno and bourbon chutney. I sauteed the young silver queen corn in a bit of butter and olive oil and drizzled it with white truffle oil at the end. The corn was divine! Along with the corn, I cooked some pink eye peas and a side of baby San Marzano tomatoes with fresh basil. For dessert, I made an iron skillet peach cobbler, one of my favorite.

After weeks of preparation and hard work, I leave for Chicago on Thursday to prepare for NeoCon in the Merchandise Mart. It is the world's largest trade show for the commercial furniture industry, and we have four clients in attendance. My right hand man, Matt DeFrain, will also be there to help prep the three showrooms we designed. It is always a great week, but it's a lot of work. My feet are aching at the mere thought of it. So, no Sunday Supper post next week, but I do look forward to some great Chicago meals!

Until next time, eat well and be happy!

The Menu:

- Georgia Heritage Pork Chops with Mango, Jalapeno and Bourbon Chutney

- Baby Silver Queen Corn with White Truffle Oil

- Pink Eye Peas

- San Marzano and Basil Salad

- Potato Rolls

- Georgia Peach Cobbler


The Recipe – Peach Cobbler

Ingredients:

4 cups peeled sliced ripe peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self rising flour
1 1/2 cups milk

Directions:

Preheat oven to 350°.

Combine peaches, 1 cup of the sugar and water in a saucepan and mix well.

Bring to a boil, then reduce heat and simmer for around 10 minutes.

Remove from heat.

Place butter in a deep baking dish or iron skillet and put in the oven to melt.

Mix remaining cup of sugar, flour and milk slowly to prevent clumping.

Pour mixture over melted butter, but DO NOT STIR!

Spoon fruit over top, gently pouring in syrup.

Batter will rise to the top during baking.

Bake for 30 to 45 minutes.

Serve warm with vanilla ice cream.

26 May 2013 – Memorial Day Weekend

It is Memorial Day weekend, so I am dedicating today's Sunday Supper to my father who served in WWII and the Korean War. During WWII he actually served in both the Navy and Air Force. For the Korean War, he was a Chef in the Army, so I come by my love of cooking honestly. Growing up, we were always excited when my father cooked because it was always something exotic and special. My mother was a great Southern cook, but my father had a fondness for gourmet food. I was a very finicky eater as a child, but I would always eat whatever my father cooked out of respect and admiration. His meals were usually accompanied by stories about his time in service. All five kids and my mom would gather around the dining room table and listen intently. He told some amazing stories and had some great experiences. I actually have his Army cookbook, and most of tonight's Sunday Supper was taken from those recipes. As I flipped through the cookbook, I recognized many of his special dishes, including Oyster Stew, Hamburger Gravy, BBQ sauce and more. A few years ago when I first started cooking with ramps, I recalled going out with my father to hunt for them. He called them spring onions, and he was always excited about finding them and cooking with them. As I was planning this meal a couple of weeks ago, I remembered some great photos of my dad when he was an Army Chef in Korea. One in particular was a photograph of a cake he made and presented to the General to commemorate the 160th anniversary of the Army. I contacted my niece, Kacey Charles, and ask her to look in my late sister's photo collection to see if they were still around. Much to my delight, she located that photo and two others to send to me. I've included that photo and one more in the serving line. He was such a handsome devil, and I cherish my childhood memories of him in the kitchen.

So for tonight's Sunday Supper, we grilled out grass fed beef burgers and hot dogs to celebrate the beginning of summer and Memorial Day. To go along with the burgers and hot dogs, I prepared side dishes from dad's Army cookbook, including Boston Baked Beans and Scalloped Asparagus. While we were out and about on Saturday, we found some beautiful bing cherries at the Cherokee Market, so I made homemade cherry ice cream from the cookbook as well. It was delicious, and the scalloped asparagus was wonderful too. One of the funniest thing about Dad's Army cookbook is the ingredient portions which usually were designed to serve 100 - 200 servings! My iPhone measuring converter really came in handy for this meal! I've included the original Army recipe for scalloped asparagus so you can see for yourself.

With a huge portion of respect and gratitude to my dad, Manuel Eugene Grant and all of the other fallen heros, servicemen and women.

The Menu:

- Georgia Grass Fed Beef Burgers and Hot Dogs

- Scalloped Asparagus

- Boston Baked Beans

- Hand Churned Bing Cherry Ice Cream



The Recipe – Scalloped Asparagus for 100

Ingredients:

35 pounds asparagus spears
Salted Boiling Water
2 pounds coarse bread crumbs
8 ounces chopped onion
4 ounces butter
4 - 14.5 ounce cans of evaporated milk
Salt and pepper to taste

Directions:

1. Remove and discard tough lower ends of asparagus and wash thoroughly.
2. Stand spears upright in deep kettle and add small amount of salted, boiling water. Cover and heat until boiling; reduce heat and simmer about 20 minutes or until tender. Drain.
3. Combine bread crumbs, butter, onions, salt and pepper.
4. Spread half of crumb mixture on bottom of well greased baking pans.
5. Place asparagus on crumbs.
6. Mix milk and one quart asparagus liquid; pour over asparagus.
7. Cover with remaining crumbs.
8. Bake in moderate oven, 375 degrees, until thoroughly heated and crumbs are brown.

12 May 2013 – Mother's Day

It has been another nice weekend in Canton. The Canton Farmers Market opened for the season on Saturday! There was not a lot of produce at the first one, but it will get better every week. I enjoyed spending time there and running into a lot of friends. Camille Wehs with the City of Canton is doing a great job with the Farmers Market, and the Main Street board really appreciates her effort. In addition to the Farmers Market next weekend, I also look forward to the Canton Festival of the Arts! It's always a great weekend in Canton, and this year's Festival will be the largest to date. Thanks to the Cherokee Arts Center board for all of their hard work!

Today, we had a nice breakfast at Keithsburg Cafe. Afterward, we spent some time at Autumn Hill Nursery and bought some beautiful Kong Rose Coleas for the pots on the Side Porch. We picked up some tomato and pepper plants as well. They have lots of beautiful plants, roses and trees, and they are so nice and helpful. Later in the afternoon, we went over to Boling Park and walked around the Indian Festival and Pow Wow. We saw some beautiful owls and some fun native dancing. Tonight, we had Jeff's parents over to celebrate Mother's Day, and it's always a pleasure to have Bill and Theresa Brown over for dinner. I prepared prosciutto wrapped chicken with asparagus risotto. I started the meal with a charcuterie platter and ended with a lemon ice box pie. All in all, it was a nice and relaxing evening, and everyone enjoyed
the meal.

I always think of my mother when I cook Sunday Suppers, but I miss her even more on Mother's Day. Luckily, I have a lot of great friends in my life who are fantastic mothers, and I wish them all a wonderful day. I hope everyone had a nice Mother's Day, and I hope to see you at the Canton Festival of the Arts next weekend!

The Menu:

- Charcuterie Platter

- Prosciutto Wrapped Chicken Breasts

- Asparagus Risotto

- Lemon Ice Box Pie


The Recipe – Prosciutto Wrapped Chicken

Ingredients:

- Organic Chicken Breasts

- Thinly Sliced Prosciutto

- Salt and Pepper

Instructions:

Pat chicken breasts dry with paper towels and add salt and pepper. Wrap each chicken breast with thinly sliced prosciutto and place on a baking sheet with the seam side down. Preheat oven broiler and place the chicken into the oven for 15-25 minutes. The prosciutto becomes crispy and keeps the chicken moist. This is a very easy and quick way to prepare chicken!