Michael Cunha's grilled chicken with bourbon, mushrooms & truffles dish and his bourbon mixed berries dish; Ky.

Grilled Chicken with Pesto and Kentucky Country Ham

Ingredients:

Yield: 1 serving

1 chicken thigh/leg Amish free-range chicken
2 thin slices of Kentucky country ham
3/4 cup pesto

Directions:

1. Make a slice in the chicken, and stuff with pesto and Kentucky country ham. Place on the grill skin side down.
   
2. Check frequently and grill until both sides are golden brown.

Recommended wine: St. Francis Old Vines Zinfandel

Sautèed Wild Mushrooms with Truffles and Bourbon

Ingredients:

4 Tbs. butter
1 Tbs. shallots
3-4 blonde oyster mushrooms
6-8 golden oyster mushrooms
8-10 morale mushrooms
1 cup diced tomato concasse
1/4 cup black truffles
1 demi-glass of veal stock
1 Tbs. parsley
salt and pepper
1/2 carrot, shaved and sliced
1/4 slice red bell pepper
Store bought corn cake

Directions:

1. Heat a medium sized sauce pan on high with a 1 tablespoon of butter, then add shallots and let sautè for a couple of minutes.
   
2. Add the mushrooms and morales and let sautè for 2-3 minutes. Then tip the pan forward, so you heat the front of the pan for about 10 seconds.
   
3. Quickly pull the pan off the flame, and add dash of bourbon, then place the pan back on the heat.
   
4. The bourbon should flame quickly. Toss until flame dissipates and add diced tomato concasse and black truffles.
   
5. Add a demi-glass of veal stock, then season with salt and pepper.
   
6. Add 3 tablespoons of butter and parsley. Let simmer for three minutes.

Recommended wine: Chateau St. Michelle 2001 Chardonnay

Grilled Chicken with Pesto and Kentucky Country Ham with Sautèed Wild Mushrooms with Truffles and Bourbon

1. Place a slice of carrot, red bell pepper, and a few leaves of spinach to one side of the plate.
   
2. Add a 2"x2"corn cake.
   
3. Spoon the sautéed mushrooms and truffles onto the other side of the plate.
   
4. Slice the chicken to make five two inch cuts, then fan so they ham and pesto layers are visible.
   
5. Place the chicken on the mushrooms and morales.

Resource

Michael Cunha
Chef de Cuisine
Oakroom at the Seelbach Hilton
www.seelbachhilton.com

Create an unforgettable dining experience with Andrea Immer's Entertaining Made Simple CD collection. Each CD includes music, menus, recipes, affordable wine recommendations and video demonstrations.