Category Archives: Featured Recipes

Chef Mark Griffith – Feature Recipe

 Red Onion Marmalade – Recipe Ingredients
 

red onion 3 lbs. sliced
red wine vinegar 500 ml
butter 125 ml unsalted
sugar 500 ml white
cinnamon 2 tsp. ground
bay leaf 4 each
raspberry vinegar 100 ml
salt / pepper 1 each to taste
 
RECIPE PROCEDURE

Melt the butter and sautee the onions until they become soft. Add the sugar and stir until it dissolves. Pour in the vinegars; add the bay leafs and cinnamon. Reduce this mixture, stirring occasionally until a thick syrup forms. This should take about 20 to 30 minutes. Remove from the heat and let cool. Adjust the seasonings with salt and pepper. Cover and refrigerate for later use. This is a great compliment for pork orgame meats such as venison or buffalo.

Chef Mark Griffith – Feature Recipe

Chicken Spinich Salad

Chicken Spinich Salad

Chicken Spinach Salad – Recipe Ingredients

chicken breast 4 oz.
portabello mushroom 2.5 oz.
fresh baby spinach 6 oz.
matchstick vegetables 4 oz.
(yellow pepper, carrot, red onion)
honey mustard sauce 4 oz
pepper
grapeseed oil
garlic
balsamic vinegar

RECIPE PROCEDURE
Season the chicken breast with salt and pepper. Season the portabello mushroom with a sprinkle of balsamic vinegar, grapeseed or canola oil, salt, pepper and a pinch of minced garlic. Charbroil / BBQ the chicken and portabello mushroom. Once cooked, slice the chicken and mushroom, set aside and let cool. Cut yellow pepper, carrots and red onion into long thin strips about 3″ in length. In a bowl add the spinch, vegetables and toss with the dressing. Place the sliced chicken and mushroom on the bottom of the plate and stack the dressed spinch on top. Pour any juice from the chicken and mushroom over the salad and garnish the plate with a drizzel of the dressing.