Grapefruit Glazed Chicken Breast
Tax day, the checks have been mailed (at 4:50pm in the general box at the East Hampton
Post office, the line was out the door). After my trip to Gay lane I headed to the golf course for a round in the perfect light of an East End spring evening. As I stepped off the 3rd tee looked back toward the clubhouse I watched an osprey hunting over the second cut on the 16th fairway. It’s wings backing up holding the big bird in place as it eyed the movement of a rodent below.
After putting on the 13th green, ocean side, I dropped my putter near the flag and took a moment to step up on the dune and admire the perfect blue of todays’ ocean. The tide was out and the waves rolled in gently, touching the dog tracks that ran from Wyborg to the
Jetty. This was my moment to relate thanks to my higher power, I’m lucky to be alive today.
For dinner I started with 1 cup of Lundberg Countrywild whole grain brown rice in 2 cups of water, then added 1 tablespoon of butter, 1 teaspoon of fresh picked thyme and ½ cup of mixed/dried mushrooms, cover tightly. Simmer over low heat for 45 minutes, turn off the flame and let sit until service. As the rice cooked I started an artichoke, having trimmed the stem and removed the tips of the leaves I swirled a drizzle of EVO over the top and dusted it with garlic salt. Placed in a small sauce pan the artichoke is steamed in an inch of water for about 30 minutes. The main course was Veal Picatta, very easy to make in the remaining 25 minutes. Start by placing the veal cutlets on a cutting board and pound them thin (but not like paper) then transfer them to a plate that’s been covered with all purpose flour and a table spoon of kosher salt. Lightly coat the cutlets with the flour and transfer them to a hot flat skillet with a pool of melted butter, when the cultlets begin to brown flip them add a bit more buter, season with salt and white pepper and then right when they are ready (about 5 minutes in all), squeeze ½ a lemon over the top and plate with the rice.
1 cup whole grain rice
½ stick of unsalted butter
½ cup dried mixed mushrooms
1 teaspoon thyme
1 artichoke (cut it in half w/ a serated knife before steaming if serving for 2)
2 tablespoons EVO, 1 teaspoon garlic salt
¾ pound veal cutlet (6 pieces for 2)
1 cup all purpose flour
5/1/08
The past three weeks have started in a new light for me, literally. Every morning since
April 7th I’ve rolled out of bed at 5:45 am. It’s been far easier than I imagined, when the
windows in our bedroom begin to hold light my internal alarm shakes a bell. How this happens I’m not sure but I’ve been diligent about laying down by 10:30 every night. I’m up early because by 6:45 am the Bridge requires my full attention.
Working on a Bridgehampton ridge line that is The Bridge golf club has opened my eyes to a new world in food service. Because it’s a premium private club, only available to members who have invested a kings ransom to use the facility, we must be ready to serve a full menu for breakfast and lunch. Interesting to note that there isn’t even a breakfast menu although we are to be prepared for most any request. To date our busiest day has been 27 guests, today we served no one.
The course is magnificent, the kitchen rocks, and every member of the staff seems happy
to be there. It will take some time to get used to this off season rhythm but I know when the members arrive it’ll be a wild ride.
My favorite part of the job to date has been preparing family meal, of course it’s all about
making the most of unsold food. The juice order stands for 2 gallons of OJ and 1 gallon of Grapefruit, demand at this time has been limited and the staff has more interest in OJ than grapefruit. With ¾ of a gallon of grapefruit juice left over, still viable I decided to reduce it to a glaze and add fresh ginger.
Grapefruit glazed chicken breast w/ ginger & garlic green beans & basmati rice (serves 4)
4 chicken breasts (boneless, skinless), sliced into 3 long thin pieces
1 large knob of ginger, diced fine
3 cloves garlic, diced fine
1 quart grapefruit juice (this recipe doesn’t serve a golf club staff)
4 tablespoons blended oil
3 cups green beans, stems removed and blanched
1.5 cups basmati rice
3 cups water
Start by simmering the grapefruit juice over a low flame until the liquid is reduced by half, then add all but 2 tablespoons of the chopped ginger.
Prepare the rice by rinsing it first in a colander then add it to a pot with the water. Bring to a boil over high heat then reduce to low and cover for 20 minutes. Don’t remove the lid, set aside until service.
In a large sauté pan add the oil and the ginger & garlic, bring the flame to high. Now add the beans and stir constantly. Grill the chicken breast and toss with ½ cup grapefruit glaze. Plate the rice and beans and top with the chicken then drizzle more sauce.
Post office, the line was out the door). After my trip to Gay lane I headed to the golf course for a round in the perfect light of an East End spring evening. As I stepped off the 3rd tee looked back toward the clubhouse I watched an osprey hunting over the second cut on the 16th fairway. It’s wings backing up holding the big bird in place as it eyed the movement of a rodent below.
After putting on the 13th green, ocean side, I dropped my putter near the flag and took a moment to step up on the dune and admire the perfect blue of todays’ ocean. The tide was out and the waves rolled in gently, touching the dog tracks that ran from Wyborg to the
Jetty. This was my moment to relate thanks to my higher power, I’m lucky to be alive today.
For dinner I started with 1 cup of Lundberg Countrywild whole grain brown rice in 2 cups of water, then added 1 tablespoon of butter, 1 teaspoon of fresh picked thyme and ½ cup of mixed/dried mushrooms, cover tightly. Simmer over low heat for 45 minutes, turn off the flame and let sit until service. As the rice cooked I started an artichoke, having trimmed the stem and removed the tips of the leaves I swirled a drizzle of EVO over the top and dusted it with garlic salt. Placed in a small sauce pan the artichoke is steamed in an inch of water for about 30 minutes. The main course was Veal Picatta, very easy to make in the remaining 25 minutes. Start by placing the veal cutlets on a cutting board and pound them thin (but not like paper) then transfer them to a plate that’s been covered with all purpose flour and a table spoon of kosher salt. Lightly coat the cutlets with the flour and transfer them to a hot flat skillet with a pool of melted butter, when the cultlets begin to brown flip them add a bit more buter, season with salt and white pepper and then right when they are ready (about 5 minutes in all), squeeze ½ a lemon over the top and plate with the rice.
1 cup whole grain rice
½ stick of unsalted butter
½ cup dried mixed mushrooms
1 teaspoon thyme
1 artichoke (cut it in half w/ a serated knife before steaming if serving for 2)
2 tablespoons EVO, 1 teaspoon garlic salt
¾ pound veal cutlet (6 pieces for 2)
1 cup all purpose flour
5/1/08
The past three weeks have started in a new light for me, literally. Every morning since
April 7th I’ve rolled out of bed at 5:45 am. It’s been far easier than I imagined, when the
windows in our bedroom begin to hold light my internal alarm shakes a bell. How this happens I’m not sure but I’ve been diligent about laying down by 10:30 every night. I’m up early because by 6:45 am the Bridge requires my full attention.
Working on a Bridgehampton ridge line that is The Bridge golf club has opened my eyes to a new world in food service. Because it’s a premium private club, only available to members who have invested a kings ransom to use the facility, we must be ready to serve a full menu for breakfast and lunch. Interesting to note that there isn’t even a breakfast menu although we are to be prepared for most any request. To date our busiest day has been 27 guests, today we served no one.
The course is magnificent, the kitchen rocks, and every member of the staff seems happy
to be there. It will take some time to get used to this off season rhythm but I know when the members arrive it’ll be a wild ride.
My favorite part of the job to date has been preparing family meal, of course it’s all about
making the most of unsold food. The juice order stands for 2 gallons of OJ and 1 gallon of Grapefruit, demand at this time has been limited and the staff has more interest in OJ than grapefruit. With ¾ of a gallon of grapefruit juice left over, still viable I decided to reduce it to a glaze and add fresh ginger.
Grapefruit glazed chicken breast w/ ginger & garlic green beans & basmati rice (serves 4)
4 chicken breasts (boneless, skinless), sliced into 3 long thin pieces
1 large knob of ginger, diced fine
3 cloves garlic, diced fine
1 quart grapefruit juice (this recipe doesn’t serve a golf club staff)
4 tablespoons blended oil
3 cups green beans, stems removed and blanched
1.5 cups basmati rice
3 cups water
Start by simmering the grapefruit juice over a low flame until the liquid is reduced by half, then add all but 2 tablespoons of the chopped ginger.
Prepare the rice by rinsing it first in a colander then add it to a pot with the water. Bring to a boil over high heat then reduce to low and cover for 20 minutes. Don’t remove the lid, set aside until service.
In a large sauté pan add the oil and the ginger & garlic, bring the flame to high. Now add the beans and stir constantly. Grill the chicken breast and toss with ½ cup grapefruit glaze. Plate the rice and beans and top with the chicken then drizzle more sauce.
posted by Colin at
6:02 PM
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