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CHEF JEFF VIGILLAS BAKED PETIT PUMPKINS WITH CRISP TULIP, CHICKEN & POLENTA

Chef Jeff Vigilla gets creative with Tulip Luncheon Meat and Kualoa ranch shrimp and oyster chowder, Tulip Luncheon Meat chicken and polenta, and Kualoa farm-raised tilapia with oyster sauce and Tulip Luncheon Meat sauce.


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US Metric

For the Polenta 2 Tbl Olive Oil

¼ Cup Onions, White Diced

½ Cup Polenta

2-1/2 Cup Chicken Stock

¼ Cup Milk

¼ Cup Parmesan Cheese, Freshly Grated

¼ Cup Cooked Tulip (include the rendered drippings)

¼ Cup Shredded Chicken Breast

¼ Cup Cooked Broccoli Florets

2 Tbl Cooked Green Peas

½ tsp Salt or to taste

¼ tsp Pepper

 

Additional Garnish: 

1 Tbl Grated Parmesan Cheese mixed with

2Tbl Panko Bread Crumbs & 1tsp olive oil.

For the Pumpkins 2 Petit Pumpkins (Slightly larger than a softball)

½ tsp Salt

¼ tsp Pepper


Cooking Process:

Freshly Ground Method -In a saucepot heat the olive oil over medium high heat.

-Add the onions and sweat slowly till transparent.

-Next add the polenta and stir to coat with the olive oil.

-Add half of the chicken stock whisking quickly to incorporate before adding the remaining.

-Continue to whisk till fully incorporated and smooth. Reduce the heat and cook for 4-5 minutes whisking occasionally.

-Whisk in the milk then fold in the parmesan, tulip, chicken, broccoli and peas.

-Season to taste.

 

To serve:

-Fill two prepared petit pumpkins top with the parmesan & panko garnish. Baked in a pre-heated 425° oven for 5 minutes, plate and serve.

 

Additional Garnish: (Ground Method)

-Slice off the top of the pumpkin about ¼ from the top.

-Scoop out the seeds

-Season the inside and inner part of the top.

-Bake in a pre-heated 375° oven for 25-30 minute till soft but still firm.

-Reserve for use.

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