What I have here now is, I have my
chicken breasts,
they've been sitting out there
at about room temperature. It's
always good that prior to searing your
meat you let it kind of come take the
chill off, okay, that's going to promote
an even sear and then what I'm
about to do here is I'm about to fill
this chicken breast with our
stuffing our bourgogne cheese, prosciutto,
spinach stuffing.
Real delicious, and we're going to
sear it off and then we'll go ahead and
finish it in the oven.
It's important that you understand for
your spinach, your sauteed spinach,
spinach retains a lot of water
okay so you're not cooking this all the
way down you just want to cook enough to
where it softens okay and then we're
going to you'll see us remove, drain a lot
of the water moisture out of
the spinach. Ok, so what I have here is
I've got a small sautee pan with a little
bit of olive oil and we heat that
up real quick and then gonna throw my
spinach just about two cups of spinach
okay throw that right in that's only
going to take a minute to cook down.
And what we're going to do is we're
going to strain this, we'll chop it up then
we're going to add that to our bowl
with our cheese that's been sitting at
room temperature and our other
ingredients.
So while that's sautéing, I've got
my bourgogne cheese here alright my
other ingredients; I've got my chopped
parsley,
chopped parsley, 3 pieces of minced
prosciutto ham and then one white
bread sliced, cubed, small
cube.
you can see all that water that's coming
out of the spinach, okay the reason why
we want to remove all that excess
moisture is because otherwise we'd have
a runny filling and it would leach all
over our chicken breasts and it
wouldn't stay inside, underneath the skin
like we want it to. So that's why we go
ahead and we cook our spinach down, so
removing some of that excess water.
Then that goes right onto our cutting
board look at all that excess water we
have just from that that that bunch of
spinach so it's important that we remove
that. Chop up the spinach real quick
and now we have all our components for
our
stuffing, okay, I'm just going to mix that
together. Your bourgogne cheese, your
prosciutto ham it's real salty so I'll add
salt at the very end and I'll adjust the
seasoning, to taste with some white
pepper and some some kosher salt.
Once that stuffing is prepared it goes
right into the piping bag for later use
 
Ok, class now that we have our stuffing
prepared and it's in our piping bag I'm
going to show you how to fill this
chicken breast, how to stuff our
Supremes. So what you want to do is you
want to go ahead and without breaking
the membrane too much okay you're just
gonna lift up the skin under the breast
and you're going to pipe, oh probably two
or three tablespoons, underneath the skin
Go ahead and show you on this side
as well it's the second breast
but two or three tablespoons worth,
come back here a little more, set that
off to the side okay and then you would
just want to massage the mixture
all the way down the breast from
end to end. And the skin has been
seasoned with salt and pepper; kosher
salt and black pepper.
Again, it's very important that your
bourgogne cheese is room-temperature
prior to you trying to do this, because
otherwise it'll be impossible, and you'll
end up tearing the skin and all that
kind of stuff, you have a mess on your
hands, so if that bourgogne cheese is a
little, you can let it sit out for 20-30
minutes as you're preparing other
components, or you can mix it in the
mixing bowl with your hand and a rubber
spatula to create some friction and some
heat to kind of soften that cheese. One
or two ways you can do it okay so now
I've got my breast stuffed okay with our bourgogne cheese
it's the skin is seasoned, salt and
peppered, and then that is ready for final
preparation which would be I'm going to
sear it, saute it in some olive oil and
then I'm going to finish that in the
oven.
What I'm gonna make now is I'm going to
make the garlic mashed potatoes, okay the
garlic mashed potatoes so what I've done
what I've done is that I've went ahead
and I've cooked some russet potatoes cut
them uniform doesn't matter how how big
or small you cut them just as long as they're uniform
okay I've cooked those in some salted
water for about ten minutes ten or
fifteen minutes, until they're they're
tender.
I'm going to drain these real quick and
then we're gonna go ahead and add these
to my ricer with my other
ingredients which is my roasted garlic, I'll
show you how to do that in here in a
second, as well as my butter, my unsalted
butter and then my heavy cream, and then
we'll finish it with a little bit of
white pepper and kosher salt. Okay, so I'm
gonna go ahead and strain my potatoes
real quick, okay so I've got my strained
potatoes, my strained russet potatoes, I'm
gonna go ahead and pour those right into
my my ricer.
And then to that I'm gonna
add my roasted garlic
and I'm gonna go and add about an
ounce of softened unsalted butter.
Yeah you want to get make sure you get
any of that excess those excess potatoes
Go and get those out of your ricer
okay and then you're gonna incorporate
more of that butter and the garlic
together into the potatoes,
and then
add a little bit of salt kosher salt,
okay little kosher salt, some white
pepper and then of course our heavy
cream.
you don't add too much heavy cream
because it has a tendency to kind of
flatten the potatoes and you want to
have them kind of like you know like
that pillow consistency you want
to have them nice and fluffy.
Okay once that's incorporated
you go ahead and add it to your
piping bag that we've that we've
set up already, set up with our
large star tip, okay, you're going to
place this into your piping bag and then
you can do this again, do this ahead of
time and then you can keep this warm and
then it'll be ready for service.
Keep it warm over over a pot, maybe some
more water, this is some warm water
with the bowl over the top set up what
we call a double boiler and then cover
it with some foil and then that way you
can keep you potatoes nice and warm and
then right before service, you can just
take them off your double boiler and
then we'll use that and then we'll pipe
our potatoes into place for
our dinner for two. It's that simple.
Okay, so class here's your your garlic,
whole garlic cloves .
I have it on some foil cabins gonna add
a little bit of olive oil and some
kosher salt,
probably a teaspoon of olive oil and
some kosher salt, okay and then make like
a little pocket, or a packet here.
This goes into a hot oven, about 400
degrees, keep an eye on it, probably take
about 20 to 25 minutes, maybe longer
depending upon the temperature of
your oven and the size of your garlic
but there's a little mantra that
we have in the foodservice
industry, the nose knows.
So you'll be able to smell the
garlic as it starts to caramelize, it'll
smell sweet and nutty and aromatic. So once you start to smell those things,
your garlic's probably close to being
done, so I'd take it out and check it so
this is going to go right in the oven at
400 degrees for about 20 to 25 minutes.
Ok class, so here we have our prepared
stuffed chicken Supremes, okay what I'm
going to do is, I'm going to show you how
to properly wrap your your drumette bone
for a better cleaner, bone on our final
product. So what I've done is I've taken
some of our terry towels and I've soaked
them in some vinegar, okay small little
strips, and I'm going to
wrap the bone with the terry towel.
That simple.
okay and I'm going to hold that in place,
fold it over, hold that in place with a
little piece of aluminum foil that I
prepared.
let's show you again on the second one,
take your your soaked Terry towel, wrap
that bone.
Fold it over, take your piece of foil,
and over the top of the Terry towel, kind
of hold it in place and again what
that's going to do is that's going to
help to give a better final presentation.
Now, what I have over here on the stove
is a sautee pan that's getting hot. I'm
gonna sautee this breast, skin side down
over medium heat,
medium heat it's going skin side down first. I add about two tablespoons of olive oil
here, let that get hot.
Your food should talk to you, your food
should talk to you,
you should hear sound, okay, hear
a sizzle, when you lay that chicken
down. If you don't hear anything your pan's not
hot enough.
let's get skin side down, here we go; there's one,
there's two. That's gonna sautee for probably, anywhere from six to
eight minutes. You want some nice color, a
nice golden brown. We'll turn it over for
about 30 seconds and cook the other side
and then we'll transfer this chicken
breast to the prepared sheet pan we have
on a wire rack okay by doing that. What
that does is that promotes more air
circulation, so you get even cooking
as it's roasting in the oven well and
it's important that chicken cooked to
165 for 15 seconds so that's gonna help
promote even cooking and browning by
putting it on this wire rack
here, so you know what you don't want to
rush it, you don't rush the browning
process. Actually what we're doing, the
technical, scientific name for what this
reaction's called is the
Maillard reaction, and basically what
that is, is that's the sugars in the
protein, the carbohydrates, caramelizing
and that happens at 310 degrees.
so for you food scientists, the factoid there, this searing, this color that
we're going to achieve on the skin it's
called the Maillard reaction, okay when
those sugars and the proteins they start
to caramelize not burn, there's a
difference.
Flavortown.
Our oven's already hot, preheated to 400
degrees, so I'll sear this about three or
four minutes and then in the oven for
about 20 to 25 minutes, take it out at
about 160, take the temperature, obviously
make sure it's 160. That carryover
cooking will make it rise above 165 and
let it rest, and the juices can
redistribute in the meat and then we're
good for our protein, our main
component here for our dinner for two.
I'm gonna go ahead and check
this chicken, see how we're doing, that's
a nice color maybe another second
or two, and don't worry if you have a few
specks, they're uneven specks, it's kind
of white/brown, those spaces, I
found that they're going to kind of fill
in as it roasts in the oven, you'll get
that even color that you
want, that you're looking
for. Okay, so that's got a nice color,
there we go, and turn this around,
the process for dressing the plate, are
you talking about like plating okay so
For the plating, the plating of this dinner for two, okay, first thing
that we'll move down are the potatoes
that we that we went
ahead and made, followed by our chicken
and then our veloute sauce, that we went
ahead and made, I'll show you how to make
that here in a second, as well as your
asparagus for the very end so those four
components are going to go in the plate
you'll see that it's a very simple
plating, it's essentially simple
it's getting all those components
cooked perfectly to the right
temperature, the right color, the right
texture, and then it's just it's artwork
putting it together. The plating is easy
okay so our chicken
nice and sauteed, that's a nice color
golden brown, okay I'm done with that pan,
hot pan into the oven,
about 15 20 minutes.
So class, now what I want to do is my
stove setup, okay I'm going to be making
my, I'm gonna blanch, my asparagus
followed by sauteing them. I'll show you
that a little later and I'm also going
to be making my veloute sauce, my
white sauce, okay, my supreme, so pay
attention because this is where the
multitasking kind of comes into play,
okay so I've got a pot of salted boiling
water. I'm gonna go ahead and add my
asparagus, now this asparagus they're a
little bit bigger, so I went ahead and I
peeled the ends and I knocked them
off, I cut them on a bias of about 45
degrees, okay the reason I did that is
for our presentation they'll stay up a
little bit nicer on the plate, okay and
you're going to do it, you need to do a
total of six because you need to do
three per plate but I went ahead and prepared about eight
asparagus just because I can taste that
one for doneness, etc... I might drop one on
the floor, you never know, so in
the water they go, boiling water, okay for
about a minute or two,. So while
that's getting blanched I'm
gonna go ahead and start my supreme
sauce.
And for my supreme sauce, I'm going
to start by making a blonde roux,
and what a roux is essentially is
equal parts fat, equal parts flour, by
weight, so I've got an ounce of flour,
all-purpose flour and I've got an ounce
of unsalted butter here.
So I'm gonna go
ahead and add my butter first, cook that
down.
So blonde, then there's a brown, and then
there's a or there's a there's a blonde
that, excuse me, this is white there's a
blonde, then there's a brown Roux so the
the difference between all those is
essentially its cooking times that
we want to look, for so with a blonde
roux okay flour it's all raw, so
you're cooking the flour for various
amounts of time, so with the white, a
white roux, you're gonna cook it for
maybe two or three minutes, blonde Roux
about three to seven, and a dark brown
probably about 10 to 12 minutes and that
dark brown Roux is gonna have a nice
kind of a peanut butter aroma, like a
nutty aroma to it. Okay so my asparagus
they've been cooking about a minute
right into an ice bath, an ice bath is
equal parts ice and equal parts water.
Okay and that's gonna stop the cooking
process and that's blanching, okay then
you're gonna get a nice vibrant green
color to your asparagus, but you
don't leave the the vegetables in that
water too long, maybe a minute
or two, so my butter's melted, going
back to my Roux here, I'm gonna add my
flour.
Stir that around, get that nice and incorporated. Cook that for maybe two
or three minutes, what would happen is if
I didn't cook this flour long enough, or
you know, it would have a like a
raw you'd ever like a like a doughy
flavor you know your sauce it wouldn't
be very wouldn't be very good, so you
just want to cook down a few minutes, you
don't want too much color, okay you don't
want too much color. just a little bit.
Okay here's my asparagus, blanched ready to
go, ready to saute.
My saute pan here.
I'm gonna pat those dry, my saute pan, I'm
gonna get warm, heat up, medium-high heat
I cook over medium high heat, I think
that's safe for me. Some cooks
like to cook on low heat, some cooks like
to cook on high heat you know, whoopass
We call it, so now that my roux,
my flour and my butter have been cooked for
about three to five minutes, I'm
gonna add some hot stock or some warm
stock okay shouldn't be cold. Hot product to hot product and what this
roux is gonna do is it's a thickening
agent, okay so you wanted to dissolve the
flour and butter, the roux into the
stock and then let that come to a boil
because any thickening agents,
the liquid needs to come to a boil for
it to activate the true
thickening power.
So go ahead and add our
chicken stock to that then that's going
to come up to a boil and I'm going to
add some heavy cream and we'll strain it
adjust the seasoning as needed and then
our sauce is done. Back to this saute pan
for our asparagus, we'll add a little bit
of olive oil to it, you don't want any
dark you don't wanna burn this asparagus
okay, it's already basically cooked you
want to be al dente, okay you want to
have a little bit of a bite, but by
sauteing it we're adding a little bit
more texture you know and flavor to it
developing those flavors.
Now you're gonna saute this asparagus
for maybe a minute or two okay,
a little kosher salt black pepper.
Turn the heat down on
your sauce there,
asparagus is done, set that off to the
side, now we can focus on our sauce
I'm gonna add a little bit of heavy
cream, let this reduce down until, we like
to say nappe, okay what that basically
means is it's it's gonna hold the the
back of a spoon okay if you put your
finger through the sauce you're going to
hold that line okay it coats the back of
the spoon that's what nappe is, so
that's the consistency that
you want your sauce to be.
And of course all sauces they get
strained.
Put that down for just a minute
Get cleaned up here, our sauce is just
about ready to go, we're gonna use, you
need some, a little bit more salt kosher
salt and then white pepper for your
supreme sauce, white pepper is pretty
pretty potent, so you got to be careful.
Give that another stir.
And then to finish I like to just put it
into a clean saute pan, okay so you
need to gently reheat it for service,
then you want to strain it, get it
out, any excess lumps or
anything that you you might have had, and
that's ready to go, that'll hold for 10
to 15 minutes.
So your sauce is ready.
Potatoes are ready, chickens in the oven,
asparagus is ready, we're ready to plate
Now we have our components
all made; we have our garlic mashed
potatoes, which I'm holding in the piping
bag, we have our supreme sauce which is on
the stove, being kept warm, as well as a
supreme chicken, that we just took out
and our sauteed asparagus, so now the
magic happens, now we're just doing
the plating okay of course I just took
my plates out of the oven so they're hot
hot food, hot, cold food, cold so our
plates we want to make sure that they're
hot, alright and then you want
to pipe your your garlic mashed potatoes
and if you're a little off-center you adjust your potatoes on the plate to
Center I do it's okay.
 
What I'm trying to do is I'm trying to
make both plates identical, so I've
kind of put my potatoes on a bias,
okay I've just shifted them on the plate
a little bit, now I'm gonna take my
chicken breasts, and you want to
make sure they're just how they were, on the chicken, right side on the right
right breast on the right plate, left breast on the left plate and you
want to put your chicken right on top of
the potatoes because you want to build
that height.
And I'm wearing gloves too, right this is
ready-to-eat food all of this is.
Next, put our supreme sauce, about two
tablespoons worth, at six o'clock so if
you look at your plate and you imagine
that clock, you know on the wall 12369
so I'm putting my sauce at six o'clock,
between the potatoes and the chicken,
about two tablespoons of sauce per plate.
Remember prior to plating
I did a taste, the final taste, on
everything, and then last but not least
you want to take three asparagus spears,
per plate, and you want to lay those
guys right in the center, right. Let them
rest on top of that drumette bone. This
is your plate up, this
is your design that we're
looking for when you bring the plate out
to us.
You can do it, you can wipe the plate
when you're done once you get your all
your components on there I would highly
recommend it,
but again the cleaner you are as you
plate it, obviously the less time you're
gonna have to waste cleaning up your
plate. There you go dinner for two ladies
and gentlemen, dinner for two.
