Recipes Master Chef Victor Gielisse
adapted by GatewayGourmet
Chef Gielisse is President of CFT/ Culinary Fast-Trac and Associates, Inc., a professional organization dedicated to solving problems unique to the foodservice industry. He is an award-winning Certified Master Chef andis a noted author, speaker and broadcaster on the fine arts of dining.
Rigatoni in Wild Mushroom Broth with Parma Ham and Porcini Mushrooms
Makes approx. 6 servings
Ingredients:
- 3 tablespoons Olive Oil
- 3 tablespoons Parma Ham, finely diced
- 1 red onion, finely diced
- 2 cloves garlic
- 4 large porcine mushrooms, fresh
- 4 Roma tomatoes, peeled, seeded, diced
- 1/3 cup sherry
- 1 cup Demi Glace*
- 3 tablespoons basil, sniped
- 4 tablespoons Parmesan or Asiago cheese
- 1 lb. Rigatoni, fresh cooked
- Salt & fresh cracked pepper
*we recommend trying 1.5 oz Demi Glace Gold reconstituted in 1 cup hot water
Preparation
- In a large sauté pan, add olive oil and Parma ham. Caramelize over low heat for approximately on minute
- Add red onion and garlic. Sweat gently for one additional minute.
- Add mushrooms. Deglaze with sherry.
- Add Demi Glace and bring to a boil slowly and reduce to a simmer.
- Add basil, fresh cracked pepper and a little salt.
- Add fresh diced tomatoes. Bring to temperature.
- Add pasta and heat thoroughly.
- Adjust seasoning and serve in soup plates.
- Garnish with fresh parmesan and basil tips
Pan Seared Chicken with Adobo Honey Chipotle Sauce
Makes approx. 6 servings
Ingredients:
- 2 cloves Garlic, minced
- 1 medium Red Onion, fine diced
- 1 tablespoons Olive oil
- 3 Chiles Chipotle, canned, seeded
- 1/3 Cup Marsala wine
- 12 oz. Tomato Concassee*
- 1 cup chicken based demi glace**
- Salt & Freshly Cracked Pepper
- 4 teaspoons Honey
- 1 tablepoons fresh cilantro
- 6 Boneless Chicken Breasts
- *Tomato Concassee is a simple tomato sauce that is raw or barely cooked made from tomatoes that are peeled, seeded and chopped. Concasser means to crush, break, or grind. You may substitute chopped canned tomatoes.
**we recommend trying 1.5 oz. Jus de Poulet Lie Gold reconstituted in 1 cup hot water
Preparation
- Sweat onion and garlic in olive oil over medium heat.
- Add the chipotle, cook until mixture takes on a rusty appearance and develops an aroma.
- Deglaze with Marsala.
- Add chicken based demi-glace and simmer for five to ten minutes.
- Add tomato concassee and honey.
- Adjust seasoning with a little salt and pepper.
- Finish with cilantro.
- Simmer for an additional 5-10 minutes over low heat to mature flavor.
- Meanwhile sauté the prepared chicken breasts until golden brown. Place on rack and finish in oven at 375°.
- Serve garnished with cilantro sprigs.
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