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