Chicken Cashel Blue Food

CHICKEN CASHEL BLUE

Steps:

• Preheat oven to 350°F Make a horizontal incision in each chicken breast to form a pocket. Cut the cheese into four pieces, and roll each piece into a cylinder shape. Stuff one into each chicken breast pocket.
• Put the flour in one shallow dish, the egg wash in another, and the breadcrumbs in a third. Lightly dredge each piece of chicken in the flour, dip in the egg wash, and then cover with bread crumbs. Refrigerate for15 minutes.
• In a large skillet over medium heat, heat the canola oil. Cook the chicken for 3-5 minutes on each side, or until lightly browned. Transfer to casserole dish and bake for 10-15 minutes while preparing the sauce.
• In another skillet over medium heat, heat the olive oil. Add the shallot and mushrooms and cook for 3-5 minutes, or until soft but not browned. Add the whiskey and cook for 2-3 minutes, or until slightly reduced, Stir in the half-and-half, season to taste with salt and pepper, and cook for 2-3 minutes longer, or until smooth.
• To serve, place a chicken breast in the center of each of 4 plates spoon the sauce over the top. Garnish with the watercress.

CASHEL BLUE CHEESECAKE WITH PICKLED PEARS

Steps:

• Combine olive oil, vinegar, garlic, salt, pepper and peppercorns in a jar.
• Cover tightly and shake until well-blended.
• Place pears in a glass bowl and pour the dressing over them.
• Cover and refrigerate 2-4 hours.
• Preheat oven to 350°.
• Combine biscuit crumbs and scallions in a small bowl.
• Blend in butter.
• Press into the bottom of a lightly buttered 9" springform pan (or eight 4" springform pans).
• Bake until lightly browned, 8-10 minutes.
• Let cool on a rack for 20 minutes.
• Sprinkle blue cheese over base.
• Place eggs, cream cheese, chives and green onions in a food processor.
• Process until smooth, 10-20 seconds.
• Sprinkle with pepper.
• Spoon over the blue cheese.
• Bake until browned and set, about 25-30 minutes.
• Let cool on a rack for 25-30 minutes.
• Remove sides of pan(s).
• To serve, place slices or individual cheesecakes on a plate, and surround with greens and pears.
• Drizzle some of the pear juice over the greens.

IKARIAN STEW

Steps:

• Spread the black eyed peas on a large baking sheet and pic over to remove any damaged peas or debris. Put peas in a large pot, add enough water to submerge by 2 inches, and bring to boil over high heat. Boil 1 minute. Set aside, off the heat and soak for an hour. Drain in a colander set in the sink.
• Warm 1/8 cup oil in a large pot or Dutch Oven set over medium heat. Add the onion and fennel. Cook, stirring often, until soft, about 8 minutes. Add garlic and cook until fragrant, about 20 seconds. Stir in black eyed peas, carrots, tomato, tomato paste, bay leaves, and salt until tomato paste dissolves. Add enough water just to cover the vegetables. Raise the heat to medium high and bring to boil.
• Cover, reduce the heat to low, and simmer slowly until the black eyed peas are tender about 50 minutes.
• Stir in the kale leaves and dill. Cover and cook until kale is tender, 5-10 minutes. Discard ant bay leaves. Ladle into two bowls. Drizzle 1/2 tbsp olive oil on top of each serving.
• TIP: For quicker meal, substitute frozen black eyed peas, thawed.