112 What’s Cooking Bermuda Chipotle’s Corn Salsa Continued from pg 102 Directions 1. Cook corn in boiling water for about 5-8 minutes. Carefully cut kernels off stems and add to salad bowl. If you want a roasted corn, cook in water first, then throw onto hot grill for a few minutes to char skin. 2. Combine corn, chopped roasted poblanos, chopped onion and jalapenos into a bowl. Add lime juice, salt and pepper to taste. Right before serving add cilantro and queso fresco and toss gently to combine. 3. Spoon generously on top of the Chicken .and enjoy! WINE SUGGESTION: BODEAS EIDOSELA Albariño Wine pairing by April Gosling Naude, Gosling’s Wine: Marqués de Cáceres Red Rioja is the most widely distributed Spanish wine brand in the U.S. It is restrained, earthy, and food-friendly—exactly what an affordable Spanish red should be! It has an intense bouquet of blackberries and blueberries with a hint of delicate spice and roasted coffee. Full and fleshy in the mouth with a nice balance of delicious flavours and smooth tannins that linger on the palate. Pistachio Stuffed Chicken with Lingonberry Glaze Ingredients 2 large chicken breasts 1/4 cup golden raisins 1/4 cup chopped pistachios 1/4 panko (I used whole wheat) 2 oz crumbled goat cheese pinch of cardamom salt and fresh ground pepper 1/3 cup red wine 2 TB of Lingonberry preserves
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Directions 1. With a pairing knife, gently make a deep slit in the thickest part of the chicken breast. Be careful not to pierce through the other side. Sprinkle salt and pepper and pinch of cardamom on both sides of chicken. 2. In a bowl, combine raisins, pistachios, panko and goat cheese. Stuff the mixture into chicken breasts. Secure opening with toothpicks to keep stuffing from falling out. 3. Place chicken into hot oven proof skillet with about 1-2 tablespoons of olive oil. Cook chicken evenly on each side, until golden brown. Place skillet into preheated 375 degrees oven. Cook for about 20 minutes, until chicken is cooked through. Take skillet out of oven and place back on burner. Take chicken out and let rest on a plate. Pour wine and 2 tablespoons of preserves into hot pan, deglaze all of the leftover bits of chicken and let simmer until slightly thick. Place chicken back into pan for a few minutes to absorb some of the sauce. 4. Once chicken is done, place on plate and drizzle glaze over chicken. WINE SUGGESTION: BODEAS EIDOSELA Albariño Wine pairing by April Gosling Naude, Gosling’s Bodegas Eidosela Albariño is a new wine from Spain; it is 100% Albariño. Straw yellow with green flashes; it is clean and bright. It has a high intensity at nose; it is very fragrant, fruity and floral, fresh and subtle, recalling the peach and apricot. In the mouth is powerful, full-bodied and with an adequate alcoholic degree, balanced acidity, harmonious and with many pleasant nuances. Its persisting taste is pleasant, elegant and complete.
For all of your cooking questions you can contact Barry Cohen at barrycohen210@gmail.com