Page 26 - Megan Reichman

Favorite Recipes From Our Favorite Chefs roast the rice just a little for flavor.
You are going to want to heat up your stock and put to the
side. Add the stock in three installments. Keep stirring the
Chef Andrew Springer of SD26, San Domenico New York risotto. Taste the risotto and continue cooking until the rice
at Central Park South shared some of his favorite all is soft but still has a little bite. Once this is done add the but-
time recipes with San Diego Woman. Take time to give ter, cheese, zest and sage and stir and put in a large bowl.
these a try, they will be the hit of any gathering. Once your chicken is done (internal temperature of 165
degrees) cut the pieces of the chicken you desire and enjoy
this yummy dish.

Beer Steamed Clams with Rosemary.
Chilean Seabass with a Peppernata Sauce and Sautéed
Spinach with Garlic Cleaned Clams
2 Onions Any kind of Beer you love
2 Red Peppers 2 tablespoons of Butter
2 Yellow Peppers 2 sprigs of Rosemary
1 can of Stewed Tomatoes 2 cloves of Garlic
10 Basil Leaves
2 tablespoons of Sherry Vinegar Take a pan and heat it up to medium heat, and add oil and
1/4 cup of Extra Virgin Olive Oil sauté the garlic. Add the clams and the rosemary. Add the
Salt and Pepper beer and butter. Cover and give it a good shake. Steam for
2 bags of Spinach washed about 2 minutes and they are ready to enjoy. Don’t eat any of
2 cloves of Garlic the ones that don’t open, as this means they are not edible.
Chilean Sea Bass

Take the onions, peppers, and tomatoes and give them a
rough chop. Take a pot and heat it up to a medium heat and
add olive oil. Add vegetables to the pot, cover and stew the
vegetables. Cook the vegetables for 45 minutes, stirring ev-
26 ery 3 minutes. Once this is done start to cook the fish , heat
a pan to the smoking point. Add the oil and cook the fish until
golden brown (about 5 minutes on each side). As the fish is
cooking, take the pepper, onion and tomatoes mixture and
add the basil. Put mixture in a blender and puree. Then add
the vinegar, oil, and salt and pepper to taste. Add the fish to
a plate and pour the peppernata sauce on the fish. Sauté the
spinach and garlic in a pan and add olive oil at the end for
shine and unbelievable flavor.

Roasted Chicken and Lemon and Sage Risotto.

1 Roasted Chicken
2 Lemons (take the zest for the risotto)
1 Box of Risotto
1 pound of Butter
1 cup of Pecorino Cheese
1 bunch of Sage
2 large cans of Chicken Stock

Pre heat your oven to 375 degrees. Take the lemons and
remove the zest with a zester put to the side , you’re going
to use the zest in the risotto. Rub the chicken with salt and
pepper, stuff the chicken with the lemons. Put the chicken
on a roasting rack and place in a roasting pan. Add a cup
of water to the pan, this keeps it from drying out. Roast the
chicken for 45 minutes and check the chicken, if not golden
brown, cook for another 45 minutes. While the chicken is
cooking, get a large pan and add the risotto to the pan to
September/October 2010