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<strong>RECIPE</strong>S<br />
MEDITERRANEAN CHICKEN SLIDER<br />
From: Oak Street Beach Café<br />
At Midway: Near Gate B19<br />
<br />
CHEF DEANDIS WHITMORE OF MAC ONE PREMIER RESTAURANT GROUP<br />
My passion for cooking began as a young<br />
boy, continuously watching my grandmother<br />
create soul food dishes from scratch that<br />
tasted phenomenal. Also, I loved watching<br />
Julia Child’s cooking show on PBS. That<br />
passion grew more & more over the years<br />
which caused me to create my own dishes also<br />
as BBQ sauces. But there was always something missing. I<br />
knew I eventually had to attend culinary arts school to go<br />
further and so I did.<br />
I am proud to be Alum of the Le Cordon Bleu. So, yes your<br />
dreams can come true. If I can leave you with this phrase it<br />
would be, “Food is Life”.<br />
-Chef Deandis Whitmore<br />
Mediterranean Chicken Marinade<br />
½ cup<br />
olive oil<br />
3-4 cloves garlic, finely minced<br />
1 each lemon, large, washed<br />
1 teaspoon thyme, fresh, chopped<br />
1 teaspoon rosemary, fresh, chopped<br />
1 teaspoon parsley, fresh, chopped<br />
½ each onion, sliced thin<br />
½ each teaspoon sea salt<br />
½ each teaspoon pepper, ground black<br />
Slice the lemon in thin rounds and cut the rounds in quarters.<br />
Combine all ingredients and mix together.<br />
Zucchini<br />
1 each zucchini, sliced in about ¼ inch slices<br />
2 Tablespoons olive oil<br />
½ each teaspoon sea salt<br />
½ each teaspoon pepper, ground black<br />
Combine the oil and salt and pepper with the zucchini. Cook<br />
the zucchini along with the chicken. Cook the zucchini until it’s<br />
soft and slightly browned.<br />
Roasted Tomatoes<br />
1 pint tomatoes, grape or cherry,<br />
chopped in half<br />
2 Tablespoons olive oil<br />
3-4 cloves garlic, fresh, chipped<br />
½ each teaspoon sea salt<br />
½ each teaspoon pepper, ground black<br />
4 Tablespoons basil, fresh chopped<br />
Mix the cut tomatoes with the garlic, salt and pepper. Spread<br />
the tomatoes out on a sheet pan and place into a 375ºF oven<br />
for about 45-minutes to 1-hour. Cook the tomatoes until the<br />
juice has evaporated and the tomatoes begin to wilt. There<br />
should be little to no moisture left in them. Cool the tomatoes<br />
and then add in the fresh chopped basil. Allow to sit for an<br />
hour or two or overnight.<br />
Chicken<br />
1 Lbs chicken breast meat<br />
8 each hamburger buns, mini, toasted<br />
4 Tablespoons butter, softened<br />
Cut the chicken into 2-ounce pieces that are about ¼ of an<br />
inch thin. Place the chicken into the marinade and allow it to<br />
marinade for about 1-hour.<br />
DIRECTIONS:<br />
Working with a hot skillet, spread the butter on the buns and grill the buns until golden browned. Set the bus aside and<br />
continue with the hot skillet; remove the chicken and place the chicken along with the lemon and onions on the hot skillet. Allow<br />
the chicken to cook and brown on one side before turning. Turn the chicken over and continue to cook making sure the lemons<br />
come in contact with the chicken pieces during the cooking process. Cook the chicken until the internal temperature reaches<br />
165ºF. Meanwhile cook the zucchini along with the chicken. Place the cooked chicken breast (removing any lemons/seeds) on<br />
the grilled bun and top with the grilled zucchini and top with a spoonful of the roasted tomatoes. Enjoy.<br />
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