Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(6 servings)

For the Pears:

• 3 each firm Pears peeled
• 3 Tbsp Orange Blossom Honey
• 1/2 cup Chicken Broth

Halve, stem, and core the pears and slice each half into 3 or 4 pieces.  In a saute pan heat the honey just below smoking.  Add the pears spreading them in an even layer until browned.  Add the chicken broth and swirl as it reduces to a glaze.  Remove pears from heat and set aside.

For the Polenta:

• 1 cup Chicken Broth
• 1 cup Milk
• 3 Tbsp Extra Virgin Olive Oil
• 1 tsp each Salt & Pepper
• 3/4 cup Yellow Corn Meal

In a medium sauce pot bring the stock, milk, oil, and salt to a boil.  Remove from heat and vigorously whisk while slowly adding the cornmeal in a steady stream.  Return the mixture to low heat and stir until thick and creamy.  Add more stock if further cooking is required.

For the Duck:

• 4 each Duck Breasts, split, trimmed, & scored
• 1/2 cup Honey
• 2 Tbsp Balsamic Vinegar
• 2 tsp Dijon Mustard
• 1 tsp Minced Garlic
• 2 tsp each Kosher Salt & Pepper
• 1 Tbsp Fresh Lemon Juice

In a small mixing bowl whisk all above ingredients except the duck.  When well mixed, add duck and let marinate 20 minutes.  Pre-heat grill and place duck breasts skin down for approximately 3 minutes.  Then quarter turn the breast and cook an additional 3 minutes.  Turn breasts over and continue to cook a final 5 minutes.  Note: Due to the amount of fat on the breast watch for flare-ups.  Do not leave the grill while preparing.  Remove breasts from grill and let rest for 5 minutes.  Slice breasts on a diagonal.

To Serve:

• 3/4 cup Chopped Walnuts
• 8 oz. Gorgonzola Cheese, crumbled

Toss the sauteed pears together with the walnuts and cheese, spoon polenta onto small dishes and ladle pear mixture over.  Top polenta with sliced duck.  Serve and enjoy with the wines of Mezzacorona.

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(Serves four/4oz. servings)

BREAD PUDDING

• 4 eggs
• 1/2 cup sugar
• 1 cup heavy whipping cream
• 1 teaspoon kosher salt
• 2 teaspoon black pepper
• 4oz. Stilton cheese, crumbled
• 2oz. sun dried cherries
• 12oz. challah bread, diced into 1/4 cubes

Preheat oven to 325º.  In a medium mixing bowl combine the eggs and sugar.  Whisk mixture until pale in color.  Next add in the cream, salt, pepper, cheese and cherries.  Mix thoroughly and then fold in the diced challah.  Butter 4 ramekin dishes and fill each with your pudding mix.  Place in pre-heated oven for approximately 35 minutes or until pudding has slightly risen and has turned a golden brown.  Carefully remove from oven and allow to cool until just warm.

RHUBARB SAUCE

• 1/8 cup diced petite wild rhubarb
• 1/4 cup water
• 1/4 cup sugar
• 1 tablespoon of fresh lemon juice

Cook rhubarb in water & sugar in a sauce pan on very low heat until rhubarb is soft(approximately 7-9 minutes).  Remove from heat and add lemon juice.

“SALAD” GREENS

• 2 tablespoons of micro Upland Cress
• 2 tablespoons chopped Vanilla Grass

TO SERVE

Slide a knife around outer rim of ramekin and invert Bread Puddings onto plates.  Place 1 per small serving dish and drizzle Rhubarb Sauce on top of puddings and top with Chef Garden’s “Salad” Greens.

Serve Immediately

4 Servings

• 2 lbs. ground chuck
• 2 Tbsp. fresh chopped garlic
• 1 Tbsp. McCormick’s Bayou Cajun Spice
• 1.5 tsp. kosher salt
• 1.5 tsp. fresh ground black pepper
• 4 Tbsp. Worcestershire Sauce
• 4-1oz. balls of bleu cheese (optional)
• 4 slices cheddar and or baby Swiss cheese

Mix first 6 ingredients and pat into four 8 oz. hamburgers.  Bleu cheese balls are placed in center (optional).  Grill until desired doneness/approximately 8-10 minutes.  Place cheddar or Swiss on hamburger prior to removing from grill.

*Chef Jamie’s Grilling Tips*

• Clean your grill with a wire brush before cooking
• Don’t crowd the grill
• Don’t move food too often
• Brush on BBQ sauces and sweet glazes toward the end of grilling
  

4-6 Servings

Chili Smoked Prawn Rub

• 3 Tbsp. brown sugar
• 5 tsp. chili powder
• 4 tsp. salt
• 1.5 tsp. ancho chili powder
• 1 Tbsp. smoked paprika
• 3/4 tsp. dry mustard
• 1/2 tsp. chipotle chili powder
• Zest of 1 orange
• 24-30 large shrimp, peeled & deveined with tail on

In a small mixing bowl combine first 8 ingredients.  Add shrimp and toss until all shrimp are completely coated.  Place in refrigerator until ready to grill.  (can be done 1 day in advanced)

Roasted Pepper & Mango Salsa

• 2 cups small diced fresh mango
• 2 cups small diced roasted red pepper
• 1 Tbsp. minced shallot
• 1 tsp. red wine vinegar
• 1/4 cup chopped fresh basil
• 1/2 cup diced green onion
• 1/2 cup mango nectar
• Zest of 1 lemon
• 1 tsp. honey
• 2 limes for garnish

In a small mixing bowl combine above ingredients except limes.  Gently mix as to not mash the delicate mango.  Divide salsa between 4-6 midsize plates and set aside.  Next, prepare your BBQ grill.  After appropriate pre-heating, place prawns on the grill and cook for approximately 2 minutes on each side.  Remove prawns and divide among prepared plates.  Cut remaining 2 limes in half and squeeze the juice of each over the shrimp.  Serve and enjoy with either white or red wines of Arancio.