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LIC092016

Chef’s Corner BY CHEF NATASHA POGREBINSKY Chef Natasha Pogrebinsky Exec. Chef at The Starlight, Williamsburg www.bearnyc.com www.ChefNatasha.com Servings 4-5 PROTEIN: 5 lbs protein – cut into cubes (Choose 1: chicken, beef, lamb, sausage, pork, or turkey) FLAVOR: 2 tablespoons (choose 1: whole grain mustard, honeymustard, horseradish, jalapeno spread) OIL: Oil (choose 1: Extra Virgin Olive Oil, Sunflower Oil, Grapeseed Oil) HERBS: 1 cup fresh chopped herbs (Choose 2: thyme, parsley, rosemary, tarragon, mint, chives) SALTY: 2 tablespoons chopped (Choose 1: pitted olives, capers, cornichon pickles, pickled cherry peppers) AROMATIC: 4 tablespoons chopped (choose 1 or 2: red onions, Spanish onion, Vidalia onion, 4 garlic cloves, 1 bunch scallions) SWEET: 4 cups chopped (choose 2: sweet bell peppers, Italian frying peppers, roma tomatoes, cremini mushrooms, green zucchini) ACID: Citrus (Choose 1: 1 whole lemon, 1 whole lime) DAY 1: Marinade: In a bowl, mix the meat with your flavor component, some oil, salt and pepper and ½ the chopped herbs, cover and refrigerate overnight. DAY 2: Pre heat the oven to 400F. Protein: Remove the meat from the marinade. In a separate roasting pan sear the meat on all sides until brown in about 1 tablespoon of oil. Add 2 cups of water, and the remaining marinade. Cover and roast in the oven for about 20 minutes. Sauce: Sautee in oil on medium heat in a frying pan all your salty ingredients, some fresh herbs, some oil, about 5 minutes. Add 1 whole citrus, cut in quarters. Add the sweet components and some water (about 2 cups), let everything cook for about 15 minutes until tender and forms a sauce. Salt and pepper to taste. Finish with more fresh herbs. Serve the meat and sauce with a side of salad, pasta or rice. And don’t forget to name the dish, Enjoy! MYSTERY DINNER BASKET: Chef Natasha Pogrebinsky Exec. Chef at The Starlight, Williamsburg www.bearnyc.com www.ChefNatasha.com recipe free cooking For years I’ve been sharing great family recipes with you. The truth is I never use recipes when I cook. I love to read recipe books, I love to read cookbooks, and yes recipes are important and I am not disregarding their much needed place in the culinary world. But even the best recipes always leave room for that unspoken ingredient – improvisation. For the most part that is how new recipes are born. Each new recipe is always built on the foundation of a combination of many others. When I create a recipe I try to do just that; build on what I know. It’s not easy at all. It’s often a very long process, but that’s my job, not yours. So, I won’t make you come up with your own recipe this month, but I do have a cool one for you to try, I’ve left it open to plenty of inspiration for you so you can make it your own! I’ll even let you name the recipe. Enjoy!


LIC092016
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