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Chef Alex Stratta prepares a variety of dishes

Posted at 7:49 AM, Jan 03, 2020
and last updated 2020-01-03 12:37:23-05

Bruschetta with Chimichurri Sauce

for The Sauce
1 PINT- cilantro leaves
1 PINT -Italian parsley leaves
6 EACH- garlic cloves
½ CUP- green jalapeno chili, seeded/diced
¼ CUP- red Fresno chilies, seeded/diced
1 TSP- salt
1 TSP- ground cumin
1 CUP- extra virgin olive oil
2 TBS- red wine vinegar
¼ Cup- Ice

Remove the stems from the cilantro and parsley and roughly chop the leaves. Roughly chop the garlic and blend it to a paste in a high-speed blender. Add the cilantro, parsley, mashed garlic, salt and cumin to a blender or food processor and pulse a couple of times. Slowly drizzle in the olive oil while blending slowly and then adjust for salt and cumin then fold in the diced peppers. Moments before serving, add the vinegar to taste and serve.

For the bread
12 EACH- ½" thick Slices Whole grain country bread
2 EACH-cloves of garlic
2 TBS- extra virgin olive oil
TT- crunchy sea salt

Brush the bread lightly with olive oil and grill (or pan fry) over medium heat until golden brown, flip over and brown other side. While still warm, scrape the toasted bread with the garlic cloves, drizzle with oil and finish with coarse salt. Serve warm with the sauce.

Moroccan Spiced Chicken With Bulgur Wheat And Butternut Squash
stratta Lifestyle Kitchen
Chef Alex Stratta
For the bulgur wheat
2 CUPS- Organic bulgur wheat (#4)
4 CUPS- water
TT- salt

Preheat a convection oven at 350'F. Spread the bulgur wheat on a baking dish and toast for 10-12 minutes until golden brown. Once toasted, pour boiling hot water over the surface to cover evenly and return to the oven, cooking for another 12-14 minutes, or until fluffy and soft. Cool to room temperature then refrigerate until needed to mix salad.

For the Tabbouleh
1 CUPS- toasted bulgur wheat
½ CUP- butternut squash (peeled, seeded, diced, roasted)
¼ CUP- dried apricots (diced)
2 TBS- green onions
1 TSP- orange zest
¼ CUP- scallions
2 TBS- Italian parsley (chopped)
1 TBS- cilantro leaves
1 TBS- mint (chopped)
1TBS- pistachio (toasted)
2TBS- white raisins (soaked)
2 TBS- black olives (pitted)
2 TBS- lime juice
2 TBS- extra virgin olive oil

Place the cooked wheat in a large stainless-steel bowl and add the vegetables, herbs and garnish, then season lightly, add lime juice and olive oil then reserve chilled for up to 2 days.

For the Moroccan spice glaze
½ CUP - orange marmalade
1 CUP - honey
2 TBS - ginger root (peeled and chopped fine)
1 TBS - Coriander seeds
1 TBS - anise seeds
1 TBS - black peppercorns
1 TBS - toasted cumin seeds
1 TSP- cinnamon

Toast the spices, cool and reserve. Place the honey, orange and chopped ginger in a heavy pot and simmer until ginger is soft, add the spices and season. Reserve the mixture at room temperature before using. The mixture can be made in large batches and refrigerated for up to two weeks.

For the chicken
8 EA - chicken breasts (7 OZ airline breast)
2 TBS- blended olive oil
1 TSP- fresh thyme
4 each- garlic cloves (thin sliced)
1 TSP- lemon zest
1 TSP- black peppercorns

Marinate the chickens in the garlic/herb marinade for up to 3 days. Remove from marinade and season with salt moments before grilling to desired temperature.

Garnish and presentation
8 EA- marinated chickens
½ CUP- Moroccan spice glaze
TT- salt and pepper
½ CUPS- Green Pea shoots
4 TBS- Radish rounds
2 TBS- Yellow Celery leaves

Season the chickens and place on wood burning grill, brushing often with the glaze to caramelize and crisp. Place the tabbouleh in a bowl and serve the sliced chicken on top. Drizzle with honey-lime vinaigrette and garnish with greens and radish rounds. Serve warm.

Goat Cheese Salad With Oven-Dried Tomato And Bacon
(Serves 8)

For the tomato confit
8 EACH- Ripe tomatoes (peeled and seeded)
½ CUP - extra virgin olive oil
8 EACH- Garlic cloves
1 BUNCH - thyme leaves
TT- salt and pepper

Preheat a convection oven at 225'F. Cut the tomatoes in even quarters and line them up evenly in a baking dish. Drizzle liberally with the olive oil and garnish with cloves of garlic and thyme. Season well and bake for 2 hours and flip over to soak in the oil. Cool at room temperature and drizzle with fresh olive oil. Reserve until needed.

For the garlic croutons
1 CUP- diced country bread
1 TBS- extra virgin olive oil
1 TSP- chopped garlic
1 TSP- fresh thyme
1 pinch- red chili flakes
TT- salt and pepper

Heat the oil in a heavy pan over medium heat and add the croutons and brown until light golden brown. Add the garlic and thyme, then continue to color, adding the chili flakes, salt and pepper. Drain on an absorbent towel, cool thoroughly and reserve in an air tight container for up to three days.

For the salad garnish
8 EA - small inner parts of little gem (or hearts of baby romaine)
8 OZ- diced smoked bacon (rendered)
¾ CUP- fresh goat cheese
½ CUP- red radish rounds
1 TSP- red wine vinegar
1 TBS- extra virgin olive oil
2 TBS- basil leaves
2 TBS- Italian parsley leaves
½ CUP- garlic croutons
24 EACH- pieces of oven-dried tomatoes
TT- salt and pepper

Presenting the dish
Toss the greens and herbs lightly in the vinegar and olive oil and and season. Arrange the greens on a chilled plate and top with three tomatoes, 8-10 croutons, 2 tablespoons of bacon and 3-4 dollops of goat cheese and serve.