Chicken skewers w/ mint and rhum - by Chef Gina Worthy

Since the beginning Chicago Chef Extraordinaire, Gina Worthy, have been dedicated to the art of gracious entertaining. She searches timelessly for dynamic new cuisine, flavors, and color combinations to enhance any event. She thinks of the tabletop as a stage, and every occasion an opportunity to present an unforgettable experience with food, style and décor.  Chef Gina Worthy services (public and private) include, plated or buffet style catering for corporate or social events, special milestones, in-home gatherings, and/or off site private Chef Services for guests numbering 2 to 3,000.
For how to get a in-home expirience with Chef Gina see http://www.ginaworthy.com

Ingredients:
¼ cup chopped Fresh Mint
1 whole Lime cut into quarters. DO NOT REMOVED PEEL!!
¼ cup Minced Garlic
2 cups Light Rum (Bacardi Preferred)
8 Boneless, skinless Chicken Breast Halves or Cut into strips for Skewers
2 tbls coarse salt
2 tbls ground black pepper
30 Wooden skewers (soaked in Rum for at least six hours in refrigerator)

This is how you go about it in 6 simple steps:

1. Blend first three ingredients in blender UNTIL SMOOTH.
2. In a shallow dish, place chicken and season with Coarse Salt and Pepper.
3. Transfer chicken to Gallon Size Zip-Lock bag, and pour Rum marinade to submerge.
4. Refrigerate for at least 8 hours, turning bag every 2 hours to evenly distribute marinade.
5. Grilled over Hot Coals for 4-6 minutes each side depending on thickness until no longer pink and internal temperature of 165 degrees.
6. Before serving, top with fresh chopped mint and lime juice squeeze.

DINNER - by Chef Gina Worthy is served

Sweet paprika chicken w/ pureed corn and Brussel sprouts by Iron Chef Chris Davis

Some of you might know that I judged a Iron Chef event here in Atlanta last week. The winner by a nose hair was Chef Christopher Davis. Chef Chris has worked in prominent places such as Ritz-Carlton and Abbatoir as a chef.

During an Iron Chef competition the pressure is really on. One of the things that struck me was the calm atmosphere around Chef Chris’ table – there were no rush and no pressure; no sign of stress at all; only smiles and gentle instructions to the team.

Chef Chris has honored DINNER – by Dad with his WINNING recipe.

The flavor combination is fantastic and compliments each other in such a nice, harmonic yet interesting way.

This serves 4 plates:

Ingredients:

4 Chicken breasts
3 strips of pepper bacon
4 ears of corn (2 white and two yellow)
¾ cup diced yellow
1 cup heavy cream
20 Brussels sprouts
½ cup of chicken stock
1 tbsp butter
5 drops of lemon juice
1 tbsp olive oil
2 medium sized vine tomatoes
¼ cup small diced red onion
1 jalapeno
2 tbsp chopped cilantro
1 lime
Salt and pepper for taste

Pureed corn
Render 3 strips pepper bacon. Reserve bacon fat and bacon. Cut the kernels off 4 ears of corn. 2 white 2 yellow. Add 3/4 cup diced yellow onion to sauté painting with 2 tablespoons bacon Fat and 2 tablespoons butter. Sweat onions and corn. For 5 minutes, then add 1 cup heavy cream and rendered bacon. Continue on high simmer for 10 minutes, puree until fine in high powered blender. Add salt and cayenne to taste.

Brussels sprouts
Get 15 Brussels sprouts and cut off the hard ends and peel the outer later cut in half. Use the other 2 tablespoons of bacon Fat and heat a sauté pan on medium high and place Brussels sprouts cut side down in pan. Sauté until light brown deglaze pan with 1/2 cup chicken stock and cook for 3 minutes. Mount 1 tablespoon of butter into pan. Add salt to taste and 5 drops lemon juice.

Chicken breast
Season with salt and sweet paprika and small diced garlic about 1 medium sized clove for every chicken breast. Heat a pan on medium high with 1 tablespoon olive oil add chicken to pan cook on 1 side for 2 minutes and add 1 tablespoon butter let brown and floor chicken and baste in brown butter for 2 minutes until done.

Pico decide gayo
2 medium vine tomatoes seeded and inside remove. Medium discuss. 1/4 cup red onion small diced. 1 Jalapeño small diced and 2 tablespoons cilantro diced. Mix and add juice of 1 medium sized lime. Salt to taste. Let chill in refrigerator.

DINNER – by Chef Chris Davis is served!