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Featured Recipe By Cindy Hutson |
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Cindy Hutson is a self-taught chef who developed a passion for cooking at the age of nine. Originally inspired by the “original” television culinary genius of the “Galloping Gourmet” and “Chef Tell”, she was later exposed to Italian and Portuguese cuisine, and then procured a touch for preparing ocean delicacies as a sport fishing captain and mate in Miami.
In 1982, Hutson and her former Jamaican husband opened Blue Mountain Imports, a Jamaican coffee and condiment import / export company, and began cooking Island cuisine. She relished in the aromatic herbs and spices that grew in the mountains, and developed her culinary skills while island hopping among the Bahamas, Barbados, Martinique, and The Virgin Islands.
In November 1994, Hutson entered the restaurant business, and has since opened many award-winning eateries including Ortanique on the Mile, a highly-regarded restaurant in Coral Gables, Florida, and is currently building Ortanique at Caymana Bay, Grand Cayman Island both feature Caribbean cuisine and reflects Hutson’s unique style and culinary skills, which she describes as "edible art.” The restaurant has been praised by many, including Esquire magazine, Bon Appétit magazine, Zagat, and Wine Spectator, and has also been honored with a Triple Diamond award, and a Mobil four star rating.
For more information about Hutson’s talent, visit www.cindyhutsoncuisine.com |
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Curry Crusted Chicken Breast with Jasmine Rice
6 servings |
| Grocery List - Curry Crusted Chicken |
| 2 - 3 Lbs |
boneless chicken breast |
| ¼ cup |
olive oil |
| ½ tsp |
ground coriander |
| ½ tsp |
paprika |
| 1 tsp |
Kosher salt |
| ¼ tsp |
black pepper |
| 1 |
whole lime cut in half |
| ¼ cup |
canola oil |
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Rinse off chicken breasts and pat dry. Squeeze the lime juice on the chicken and place in a stainless steel bowl. Rub in all the other ingredients and let marinate for one (1) hour.
Cooking Instructions
Preheat oven to 400º. In a hot skillet, place ¼ cup canola oil. When heated, place the chicken in the pan. Sear off the 1st side until golden brown. Then turn over and place the skillet in the oven. Cook for about ten (10) minutes until cooked through.
Plating:
Place on plate and spoon hot red Thai curry sauce on chicken. Serve with Jasmine rice and sautéed green beans.
| Grocery List -
Curry Sauce (Yield 1 Qt) |
| 1 cup |
Vidalia onion sliced thin (about one (1) medium) |
| 1 cup |
leeks sliced, white only |
| 4 cloves |
chopped garlic |
| ¼ lb. |
salted butter |
| ½ stalk |
lemongrass chopped |
| 3 |
kaffir lime leaves (if available) crushed |
| 1 tbsp |
tomato paste |
| 1 tbsp |
red Thai curry paste |
| ½ cup |
white wine |
| 2 cans |
coconut milk (unsweetened) |
Cooking Instructions
Caramelize onions, leeks, garlic, lemongrass and kaffir lime leaves with the salted butter in a stock pot on medium heat until soft. Add tomato paste and curry paste and incorporate over low heat for about two (2) minutes. Add white wine and simmer for two (2) minutes. Now add coconut milk, bring to a boil and then simmer on medium-low heat for five (5) minutes. Pour into blender and remove the center cap from blender lid. Cover the lid with a towel and pulse blender releasing the steam. Then blend smooth. Strain through a chinois to remove fibers from lemongrass. Pour over cooked chicken breast and serve with jasmine rice and a salad.
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