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George Duran is a celebrity chef and co-host of The Chew.
Summer Recipes:
Chef’s Smoked Chicken with Polenta and Nutella
1/2 lb Spring Mix
1 T Butter
1 bottle Chicken Stock
1/2 lb Chicken Boneless, Skinless breasts with skin
Fresh Thyme sprigs and parsley
1/2 cu Panko breadcrumbs
1 tsp Worcestershire sauce
1/2 lb Pecans, chopped and/or toasted
2 T Honey
1 t Kosher salt
Olive oil
1 lb Gruyere cheese grated
1/2 C Of polenta, parmesan thinly sliced
2 oz of Nutella
1.1 L Polenta, cubed into 1 1/2 inch cubes
2 T Honey
1/2 C of Pecans, toasted, chopped and/or toasted
olive oil for drizzling
1.2 L White Wine (preferably claret)
1.8 L water
5 lbs Spring Mix
1 pkg of Polenta, medium cup
1 pkg of polenta, 2 cups
1.8 L of Spring Mix
1 lb of Barbecue Sauce (light or dark)
1.6 lb of grilled pork or chicken
In a pot, heat oil. Season the chicken with salt and pepper and sear on both sides. Transfer the chicken to a plate and set aside.
In a large saucepan, melt butter over medium high heat. Add the chicken stock and bring to a boil. Add the lemony chopped herbs and chicken bones and reduce until the broth is no longer white sticky, about 10 minutes.
In a medium bowl, mix the breadcrumbs, Worcestershire sauce, Panko, Worcestershire sauce, parsley, Barbecue Sauce, and chopped hazelnuts. Season with salt to taste and drizzle with olive oil.
In a separate bowl, combine the polenta, white wine, polenta, polenta cubes, and honey. Bring the polenta and polenta cubes to a boil, reduce the heat to low, and cook, stirring often, until the polenta is bubbly, about 20 minutes. Add the chopped pecans and reduce the heat to medium low. Remove from the heat and set aside to cool. Divide the polenta into four bowls, one for each layer.
In the oven, heat the oven to 400°F. In the small ovensafe bowl, carefully place the polenta and polenta cubes, one at a time, into a small roasting pan and bake, stirring occasionally, until the polenta and polenta cubes begin to get crispy brown around the edges, about 20 minutes. Remove the pan from the oven and add the whipped pesto and honey. Add the melted butter and top with the chopped jalapeno and feta cheese. Sprinkle the polenta with all of the chopped parsley.