CHARLOTTE, N.C.- Chef Troy shows us how to make 2 easy dishes using only 4 ingredients.
Chef Troy is preapring today’s recipes with Swiss Diamond Cookware. Find out more about Swiss Diamond Cookware at their website swissdiamond.us.
Click HERE to purchase Chef Troy’s cookbook “Pseudo Southern.”
Sausage and Peppers with Tomato Cream
• 4 Links-Italian Sausage-sweet or hot
• To Coat-Olive Oil
• 1⁄2 Each-White Onion-medium size, cut into half moons
• 1 Each-Red Bell Peppers-stem and seeds removed cut into medium size strips
• 4 Cloves-Garlic-medium chopped
• 1/4 Cup-White Wine-Pinot Grigio
• To Taste-Chef Troy’s Spice Mix-or kosher salt/black pepper
• 1-35 Ounce Can-Tomato Sauce
• 11 Ounces-Goat Cheese-crumbled
Directions
1. Remove sausage from casing, pinch of into bite size pieces.
2. Warm a splash of oil in a large sauté pan over medium high heat.
3. Add sausage and until cooked starting to brown, 3-5 minutes.
4. Add onions/peppers, and cook until peppers begin to soften, about 3 to 5 minutes.
5. Add garlic, cook 1 minute and add the wine.
6. Cook until wine has evaporated by half, season with Spice Mix and add tomato sauce.
7. Lower heat and let simmer until sausage/peppers are tender, about 10 to 15 minutes.
8. Stir in half of the goat cheese until melted into sauce.
9. Serve with remaining goat cheese crumbled on top.
Chicken Paillard with Bulgur & Arugula Salad
• 1⁄2 Cup-Bulgur Wheat-cracked wheat
• 1 Cup-Water
• To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper
• 2 Each-Boneless/Skinless Chicken Breast-8-10 ounces each, or chicken culets
• To Drizzle-Olive Oil
• 1⁄4 Cup-Plain Greek Yogurt
• 2 Teaspoons-Lemon-juice
• 3 Cups-Arugula
Directions
1. Place water in a stock pot, bring to a boil and add bulgur wheat.
2. Season with salt/pepper/crushed red, stir and cover.
3. Lower heat to low, cook for 5 minutes and remove from heat.
4. Leave covered and untouched while preparing chicken.
5. Filet chicken breast, separating top from bottom.
6. Preheat a non-stick pan over medium heat.
7. Brush chicken with oil, season with salt/pepper and place in skillet.
8. Cook for 2-3 minutes, without moving, flip and repeat until chicken is just cooked through.
9. Remove from pan and place on individual plates or a serving platter.
10. To make dressing combine yogurt, lemon juice and two tablespoons oil.
11. Fluff bulgur wheat with a fork and place in a bowl with arugula.
12. Add just enough dressing to lightly coat and combine.
13. Top chicken with salad and serve.
