Wolfgang Puck BISTRO BCGL0020 - Manual (Page 13)

25 24
Grilled Chicken Breast Panini
with Artichokes and
Sundried Tomato Pesto
4 Servings
INGREDIENTS
4 medium boneless skinless chicken breasts, trimmed of fat
2 tablespoons lemon juice
6 tablespoons olive oil
1/2 teaspoon fresh thyme leaves
2 cloves garlic, minced
1 pinch kosher salt
1 pinch coarse ground pepper
1/2 cup sundried tomato pesto
1 can artichoke hearts, slice thin vertically
4 ounces chevré (goat) cheese
1 cup mixed baby lettuces
1 large loaf Italian bread
METHOD
1 Place chicken breasts in a bowl. Add lemon juice, oil, thyme, garlic,
salt and pepper. Marinate refrigerated for at least 1 hour.
2 Preheat Panini Maker to 10 on the temperature dial. When hot, add
chicken breasts 2
at a time and cook for 6 minutes or until cooked through. Remove
and place on a cutting board. Slice into 1/2-inch thick strips diago-
nally.
3 Cut Italian loaf in half lengthwise, and then cut into two pieces.
4 Spread the inside of both sandwiches with sundried tomato pesto.
Stack the artichoke hearts and goat cheese inside of sandwiches.
Top with grilled chicken slices. Add the lettuces and grill each half of
sandwich in Panini Maker for 3-5 minutes.
5 Cut each sandwich in half diagonally, serve warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Beef Saté with
Spicy Szechuan Sauce
6 servings, 24 skewers
INGREDIENTS
3/4 pound New York Strip or filet steak, trimmed
Marinade:
1/2 cup soy sauce
1 tablespoon honey
1 teaspoon chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
METHOD
1 Cut steaks into 24 3x1-inch strips, each weighing about 1/2 ounce.
Using 24 6- inch bamboo skewers, stick a skewer into each strip
lengthwise and arrange on a large platter or baking pan. Refrigerate
until needed.
2 Prepare marinade: In a small bowl,combine 1/2 cup soy sauce, honey,
1 teaspoon chili flakes, cumin and turmeric. Pour over meat, turning
to coat all sides. Let marinate, unrefrigerated, about 15 minutes.
3 Preheat Panini Maker to 10 on the temperature dial.
4 Prepare the sauce: In a small skillet, melt 2 tablespoons of butter. Add
garlic and green onion and sauté over medium-high heat for 2
minutes. Add chicken stock, 1/4 cup soy sauce and 1 teaspoon chili
flakes, cooking for 1- 2 minutes longer. Strain into a clean pan and
whisk in remaining 4 tablespoons of butter. set aside and keep warm.
5 Grill steak skewers in Panini Maker for about 4 minutes.
PRESENTATION
Pour the sauce into a small bowl and set in the center of a large serving
platter. Arrange skewers around bowl and serve immediately.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Szechuan Sauce:
6 tablespoons unsalted butter, divided
2 cloves blanched garlic, finely chopped
1 whole green onion, finely chopped
1 cup chicken stock
1/4 cup soy sauce
1 teaspoon chili flakes