Blackened chicken at Bob's Place

July 3, 2009 6:03:25 PM PDT
As you fire-up your grill this holiday, maybe you'll be inspired to make some blackened chicken. The owner of this restaurant left a law firm to get into the food world.

First, he tried German food and now it's new American cuisine.

You can find it served at Bob's Place at 230 Jericho Turnpike in Floral Park.

ON THE NET:
http://www.bobsplacerestaurant.com/

BLACKENED CHICKEN BREAST WITH GOAT CHEESE RAVIOLI, ROASTED BUTTERNUT SQUASH, BABY SPINACH, TOASTED WALNUTS, SUN-DRIED CRANBERRIES IN A LIGHT SAGE VELOUTE (Serves 4)

INGREDIENTS

8 3-4 oz. Skinless and boneless chicken breasts
12 oz. Fresh baby spinach
12 oz. Butternut squash peeled, 1/2" cubed and roasted
2 tbs. Sun-dried cranberries
2 oz. Toasted shelled walnuts
1 tb. Chopped shallots
1 oz. Virgin olive oil
16 oz. Heavy cream
8 oz. Chicken broth
3 oz. Dry white wine
1 tb. Chopped fresh sage
16 goat cheese ravioli (8 oz. Goat cheese, 2 egg yolks, 1 tsp. Chopped parsley, mixed well)

Distribute evenly in 16 wanton wrappers and fold over to make ravioli.

To taste ? Cajun Rub

1 tb. Dry oregano
½ tb. Fresh thyme (chopped)
1 tb. Dry marjoram
1 tb. Ground coriander
¼ tsp. Ground white pepper
1/8 tsp. Cayenne pepper
½ tsp. Ground black pepper
1 oz. Chopped fresh garlic
2 oz. Smoked paprika (or regular)
1 tb. Smoked sea salt
1 tb. Kosher salt
½ tb. Dry basil
1 oz. Olive oil

Mix all ingredients well.

INSTRUCTIONS:

1. Prepare goat cheese ravioli and set aside in the refrigerator.

2. In a large saute pan, saute shallots in olive oil until translucent (do not brown). Add white wine and reduce by one-half. Add cream and chicken broth and bring to a simmer. Add butternut squash, spinach and sage, and simmer until it is of a sauce's consistency. Blanch ravioli in boiling salted water and add to cream sauce.

3. Using a cast iron skillet or grill, lightly coat chicken breasts in the Cajun seasoning and cook until done. On a serving plate or a bowl, add ravioli and sauce mixture and top with cooked chicken. Garnish with walnuts and cranberries.


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