Pan-seared chicken breast with summer succotash and roasted garlic sabayon
4 servings
This is a great and simple light summer dish. I am using the non-traditional sauce called a Sabayon which is classically a dessert sauce; it literally means "wine foam cream". I have made this a savory version by eliminating the sugar and adding the roasted garlic. Remember this can go in anything, tomato salad, fish, scallops, chicken, beef, you name it. Enjoy and have fun.
Ingredients:
- Chicken breast
- ½ red onion small diced
- 1 cup cooked summer squash small diced
- 1 ½ cups cooked and cleaned corn
- ½ cup heirloom tomatoes small diced
- 1 can lima beans drained
- 2 teaspoons sherry vinegar
- 1 teaspoon chopped tarragon
- 6 Tablespoons extra virgin olive oil
- 1 head of garlic
- 4 egg yolks
- 1 tablespoon corn oil
- ½ juice of a lemon
- 1 cup white wine
- ¼ cup cream, whipped to soft peaks
- Salt and pepper to taste
- For the succotash add drained Lima's, cooked corn, sautéed summer squash, diced heirlooms, raw red onion and mix together in a stainless steel bowl. Add vinegar, 3 tablespoons oil, tarragon and season with salt and pepper. This dish is better at room temperature left out for at least a half hour.
- For the Sabayon heat the oven to 365* slice off the top 1/3 of the garlic head, drizzle with 3 tablespoons olive oil on the cut surface. Replace the top, and drizzle with 1 tablespoon of olive oil over the outside of the garlic head. Wrap loosely in aluminum foil and roast for 30 minutes, until the skin is golden and crispy and the cloves inside are tender. Remove, and cool enough to handle, squeeze the heads to remove the roasted garlic pulp. Sieve the mixture into a bowl, add the lemon juice and stir in the egg yolks. Place the egg mixture into a large stainless steel bowl. Place the bowl over a pot of simmer water and whisk to thicken, regulating the heat by moving the bowl away from the water if it becomes too hot to fast; this keeps you form ending up with scrambled eggs. When it reaches a ribbon-stage consistency, add the wine and continue whisking until thick. Remove from the heat and whisk to cool slightly before folding in the cream. Season to taste.
- Heat a medium size saute pan to medium-high heat. Add one tablespoon of corn oil and bring to high heat, about 30 seconds more. Add Seasoned chicken breast and add to the pan, making sure not to move until golden brown about 5-6 minutes, flip and repeat. Cooking time should take anywhere from 10-12 minutes depending on the size on the stove top.
- To plate add a couple of tablespoons of succotash on the base of the plate, place seared chicken on top of succotash and finish with Sabayon.
Established in 1979, this three-day summertime celebration requires the work of 4,000 community volunteers, whose efforts have returned $ 8.2 MILLION to various local charities. Website: gilroygarlicfestival.com
GARLIC SHOWDOWN hosted by FABIO, July 26, noon-2p on Cook-Off Stage
Fabio Viviani, star of Bravo-TV's popular "Top Chef" series, will host the July 26 Garlic Showdown, presented by Raley's and Nob Hill Foods. The iron chef format will match four well-known Northern California professional chefs in a cooking competition offering a first prize of $5,000. The featured ingredient will be garlic and the chefs will be presented with a "secret ingredient" when the competition begins. Sponsored by Raley's / Nob Hill Foods.
The four Showdown participants:
Website: gilroygarlicfestival.com
About Ryan Scott:
Ryan Scott zeroed in on his desire to be a chef at the early age of nine when the "toys" at the top of his Christmas list included kitchen utensils, a wok and food dehydrator. Growing up in Modesto, California, he developed a passion for the culinary arts and, at the same time, shaped his well-honed competitive side as a star player on the Los Banos High School varsity basketball team. Seeking to be the best at any early age, he entered the prestigious California Culinary Academy (CCA) in San Francisco in 1999.
Ryan's professional career began with a one-year internship at the acclaimed Bistro Roxy in Reno, Nevada. In 2001 the enchantment of Hawaii and its array of opportunity compelled him to move out of the landlocked Central Valley to the island of Maui, where he dove head-first into Polynesian cuisine and took full advantage of his surroundings, eventually working with two of Hawaii's finest chefs, Peter Merriman at Merriman's Bamboo Bistro and a brief and formative stage with Alan Wong.
Ryan's next ambition was to learn from the legendary Gary Danko, owner and executive chef of the celebrated Restaurant Gary Danko in San Francisco. To achieve his goal, Ryan continued his education with the CCA and ended up as an intern in Chef Danko's kitchen in 2002. Soon after achieving his accreditations and continuing as a part-time instructor at CCA, Ryan realized his dream and worked as a line cook at Gary Danko for three years. This formative experience gave him the often sought-after Five-Star culinary protocols and fueled his creative spirit, bestowing him with structure and culinary spontaneity.
Ryan's next move was back to the Central Valley in California, close to his heart and childhood home. He accepted a position in Fresno as Consulting Chef for David Milutonvich, owner of the Manhattan Restaurant, during its reopening in 2005. Eventually the siren song of New York's culinary scene and his goal to work with the country's best chefs were too compelling to ignore, and Ryan moved to Manhattan itself. There he embarked on an ambitious and very successful adventure that took him up and down the East Coast and across the country on Greyhound buses, hitchhiking and staying with friends while staging in the country's best restaurants with their acclaimed chefs. In New York he served for several months under the mentorship of Daniel Boulud, the award-winning chef, author and restaurateur; in Chicago he worked in the kitchen with Charlie Trotter at Trotter's, as well as Tru, Blackbird and Avec; at Jasper White's Lobster Shack, Radius, and Cleo in Boston; at Primo with Melissa Kelly in Rockland, Maine; with Chef Bob Kinkead at Kinkead's in Washington, D.C; with Suzanne Goin at Luques and A.O.C in Los Angeles; and at the restaurant Alex with chef Alessandro Stratta at the Wynn Las Vegas. This whirlwind escapade covered thirty-three restaurants on the East Coast and mid-America, cementing Ryan's talents, skills and vision as a chef, and honing his flare for refined Mediterranean cuisine.
In late 2005 Ryan moved back to San Francisco to become the Chef and Manager of Myth Café, which was instantly deemed a "hot" dining spot by the surrounding neighborhood's media, advertising, and marketing elite. The Café was recognized as the city's number one dining destination by San Francisco magazine (2006). In spring 2008 Ryan competed as one of 16 chefs on Bravo's top reality show, Top Chef: Chicago. Last year, Ryan also spent time as the executive chef at Mission Beach Café in San Francisco. Ryan continues to develop restaurant concepts, his consulting business, Ryan Scott 2GO, and works extensively with community organizations such as Meals On Wheels of San Francisco, Inc., the American Heart Association, and the Guardsman Association.
Website: http://www.ryanscott2go.com
