Dave Esau, chef/owner of Dave's Specialty Foods, Inc. recently visited us and prepared some great recipes for grilling!

Dave’s Specialty Foods, Inc.

David Esau, Chef/Owner

www.davespecialtyfoods.com

847-259-9510

Herb –Seared Chicken Breast

Ingredients:

2 Chicken breasts

Salt & Pepper

2 Tbsp Olive oil

1 Tbsp Herbes de Provence

Method:

Place chicken in large casserole dish. Season all over with salt and pepper. Mix rest of ingredients well in separate bowl. Pour over chicken and rub well. Cover and let rest 30 more minutes. Can be marinated up to 3 hours. Preheat oven to 350 degrees. Rub chicken again and set aside. Heat sauté pan over medium fire. When hot, add a splash of olive oil and chickens. Sear chicken and turn to sear other side. Remove from pan to a baking sheet. Bake in oven for 20 minutes until slightly firm to touch. Remove from oven, let rest 10 minutes, then slice!!

White Wine Cream Sauce

Ingredients:

2Tbsp Olive Oil

½ Onion, diced

3 stalks Celery, diced

½ cup White wine

2 ½ cups Heavy whipping cream

1 stalk Fresh rosemary

1 Tbsp Honey

2 tsp Chicken base

2 Tbsp Corn starch

1 Handful Spinach

¼ cup Water

Salt & Pepper to taste

Method:

In sauce pan sauté onion, celery, and olive oil over high heat. When lightly browned, add white wine. Reduce by 2/3rds. Add cream, rosemary, honey, salt, pepper, and chicken base.

Simmer 20 minutes on low flame. Mix corn starch and water. Whisk slowly into sauce just until thickened. Boil well, strain, add spinach and cool. Can be stored in refrigerator up to one week.

Shrimp Marinade

Ingredients

2 Lbs. Cooked shrimps, thawed

1/3 bottle Beer (dark, preferably)

¼ cup Brown Sugar

3 Tbsp Olive oil

1 tsp Herbes de Provence or fresh sage

1 tsp Cajun spice

1 pinch Black pepper

Fresh dill, lightly chopped

Method:

Combine all ingredients except dill in large bowl. Toss well with shrimps. Rest in cooler 3-4 hours. Grill shrimps, then sprinkle with fresh dill - enjoy!