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Southeast
Asian Shrimp Broth
Thai Basil
Risotto with Shrimp
Coconut Braised Chicken and Purple Potatoes
Poached Striped Bass with Leek, Carrot and Rice
Noodle Soup
Norman Van Aken’s Stuffed Chicken Breasts
BEVERAGE NOTES
Singha Malt Beverage: This richer version of beer features a
pleasant bitterness and the malty flavors make it a great foil for spicier
dishes, especially the zesty soup, tom-yum. Its dark flavors help add
contrast to crisp, citrusy dishes.
Domaine La
Doucett-Sancerre “Comte La Gondo”: Sancerre is actually sauvignon
blanc grown and produced in the Sancerre commune at the edge of the Loire
valley. A very rich style of sauvignon blanc, without the ‘gamey’ flavors
of Bordeaux blanc, like grass, herbs, sulfur. |
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Norman
Van Aken’s
Stuffed Chicken Breasts
Serves 8
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2 ounces clarified butter
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8 ounces shelled and deviened
shrimp
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3 ounces sliced shiitake
mushrooms, (stems removed)
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2 cups Southeast Asian Shrimp
Broth
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4 ounces cream cheese
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8 slices Prosciutto di Parma
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8 boneless chicken breasts
(ask your butcher to make a pocket for stuffing)
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Kosher salt and freshly
toasted and ground pepper, to taste
Over medium-high heat carefully
spoon the clarified butter into a sauté pan. When it is hot, lay each
shrimp in the pan and season with salt and pepper and cook on each side.
When the shrimp are cooked through, remove them and allow to cool. Add the
mushrooms to the same pan. Season them with salt and pepper. Now add the
South East Asian Shrimp Broth and cook for 10 minutes. Remove the
mushrooms with a slotted spoon and allow them to cool.
Change the pans by placing the
broth in a saucepan just large enough to hold the liquid. Continue to
reduce the broth to about 2 1/2 tablespoons. Cool. (Note: This liquid can
become very syrupy. That is good but you must take care not to allow it to
burn).
When the shrimp and mushrooms are
cool, mince them. With a paddle in an electric mixer, mix together the
cream cheese, shrimp and mushrooms. Add the reduced broth and combine.
Season the chicken breasts with salt and pepper inside and out.
Place the 8 pieces of prosciutto
flat on your work surface and top each slice with equal portions of the
shrimp- mushroom filling. Now roll each one up and stuff one in each
breast pocket.
Form the breasts into a nice shape
with your hands and brush with clarified butter or olive oil. Heat a large
heavy sauté pan. Add some canola or grapeseed oil to coat the bottom of
the pan. Sear the breasts until golden on all sides. Arrange them skin
side up and place them in a pre-heated 350-degree oven and cook through
(about 20 minutes). Remove and serve.
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