Every Thursday at Dodgy Dock Restaurant and Bar, a cooking session is held for True Blue Bay Resort Guests. This week our cooks were Esther and Omega. They make a wonderful team at conducting the session. Our Guests are always smiling and laughing as they prepare the meal.
On this weeks menu for cooking class were Grenville Chicken with Creole plantain hash. This meal was created by our Executive Chef Mr. Ben Goldberg. He have being working with us for some months and he has brought a wealth of experiences and recipes.
We hope that you try this recipe and hope you enjoy!!!
Grenville Chicken w/ Creole plantain hash
Ingredients
2 tbsp soy sauce
Pinch of salt
1/2 tsp fresh thyme fine chopped
1/4 tsp ground ginger
1/4 tsp cayenne
pinch ground allspice
3 lb boneless chicken breast, trimmed & thin sliced
1 tbsp olive oil
Preparation;
Combine soy sauce, salt, thyme, ginger & allspice
Season chicken with mixture coating well
Heat oil in pan over medium heat
Add chicken to pan & cook until done, then remove from pan.
USE SAME PAN FOR CEOLE PLANTAIN HASH
CREOLE PLANTAIN HASHedients;
1 tbsp olive oil & 1 tbsp unsalted butter
1 1/2 cup rough chopped onion
1 cup chopped bell pepper
4 large ripe plantain chunked
1/2 tsp each salt & black pepper
1 cup rough chopped seeded tomato
2 clove minced garlic
2 tbsp fine chopped chive
1 tsp Caribbean hot pepper sauce (or to taste)
2 tbsp fine chopped shado benne (cilantro)
1/2 cup dry white wine
Preparation;
Heat oil & butter in pan over medium heat
Add onions, bell pepper & plantain
Season with salt & pepper, sauté for 2 minutes
Add tomato & sauté for 6 minutes more
Add garlic, mix well & cook until plantain is tender
Drizzle with hot pepper sauce & stir well
Sprinkle with shado benne & serve
Increase heat to high & deglaze pan with white wine, scraping pan, reduce by half.
Divide sauce over plantain
By Ben Goldberg
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