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Chef Melissa D. Ricketts Spotlights A Few of Her Recipes . . .
POTATO CROQUETTE Chef Melissa D. Ricketts Serves 2 Sweet Potato, 5 ounces Red Bell Pepper, 1 finely chopped Parlsey, 2 Tbsp minced Panko, 1/3 cup Scallions, 2 Tbsp Garlic, 2 Tbsp Extra Virgin Olive Oil, 2 Tbsp Kosher Salt, to taste Black Pepper, to taste Potato
Preheat a conventional oven to 350 degrees Peel and boil potatoes until tender and mash Combine remaining items to potato except panko Form potato into small bite size rounds, roll in panko and bake until firm SAUTEED BASS, CHILE INFUSED QUINOA
Chef Melissa D. Ricketts Serves 2 BASS Sea Bass, 10 ounces fillets Extra Virgin Olive Oil, 2 Tbsp Kosher Salt, to taste White Pepper, to taste QUINOA Quinoa, 1/2 cup Thai Red Chile, 1 whole Chicken Stock, 1 cup Extra Virgin Olive Oil, 2 Tbsp Kosher Salt, to taste Cayenne Pepper, to taste SAUCE Onion, 1 medium sliced Garlic, 1 clove minced Thyme, 2 tsp Tarragon, 2 tsp Red Wine, 1/4 cup Chicken Stock, 1 cup Extra Virgin Olive Oil, 2 Tbsp Kosher Salt, to taste Black Pepper, to taste Quinoa
Add chiles to a non stick pan, heat on low until soft and grind Combine quinoa, stock, chile, salt in a saucepan and bring to a boil Lower heat to simmer, cover and cook until liquid is absorbed Sauce Add oil to pan, heat on medium high add onions Add herbs, garlic, wine and add stock and reduce by half Season with salt and pepper Fish Add olive oil to a saute pan over medium high heat Salt and pepper fish and place in pan Saute for 5 minutes and flip, continue to cook for 5 more minutes SLOW ROASTED PBB CHICKEN
Chef Melissa D. Ricketts Serves 2 CHICKEN Chicken Thighs, 10 ounces Olive Oil, 1 Tablespoon Garlic, 2 cloves chopped Parsley, minced, 1 Tablespoon Thyme, minced, 1 Tablespoon Kosher Salt, to taste Black Pepper, to taste PBB SAUCE Peanut Butter, 1/2 cup Olive Oil, 1 Tablespoon Chicken Stock, 1/4 cup Bourbon, 1/4 cup Worcestershire Sauce, 1 Tablespoon Chopped Tomatoes, 1/2 cup Shallots, 2 thinly sliced Garlic, 2 cloves finely minced Thyme, minced 1 Tablespoon Cumin, 1/2 teaspoon Cloves, 1/4 teaspoon Cayenne Pepper, to taste Kosher Salt, to taste Chicken
Preheat a conventional oven to 300 degrees Combine in a mixing bowl the chicken, oil, garlic, herbs and black pepper. Pour the sauce over the chicken and slow roast for 45 minutes PBB Sauce In a saucepan over medium high flame, add the oil, herbs, garlic and shallots Add bourbon, reduce and add the chicken stock and chopped tomatoes. Bring to a boil and reduce to a simmer Whisk in the peanut butter, Worcestershire sauce, cumin, cloves, pepper and salt. Remove from the stove, pour half over the chicken. Reserve half for additional sauce to serve with the chicken FIRE GRILLED CHICKEN SKEWERS W/ANCHO PEANUT DRIZZLE
Chef Melissa D. Ricketts Serves 2 CHICKEN Chicken Breasts, 10 ounces Extra Virgin Olive Oil, 1 Tablespoon Sesame Oil, 1 Tablespoon Soy Sauce, 1 Tablespoon Onion, 1 small coarsely chopped Garlic, 2 cloves coarsely chopped Jalapeno, 1 finely minced Parsley, minced, 1 Tablespoon Cilantro, minced 1 Tablespoon Thyme, minced, 1 Tablespoon Rosemary, minced, 1 Tablespoon Black Pepper, to taste ANCHO PEANUT DRIZZLE Peanut Butter, 1/2 cup Vegetable Stock, 1/4 cup Ancho Chili, 1 Tablespoon Cayenne Pepper, 1/2 teaspoon Lime, 1 Kosher Salt, to taste Black Pepper, to taste Chicken
Preheat a grill to a medium high flame Combine in bowl the oils, soy sauce, garlic, onion, jalapeno, herbs and black pepper. Whisk together and taste the marinade and adjust to your liking. Slice the chicken and place in the marinade Grill and cook for 2 to 3 minutes per side. Remove and place on a plate to rest Sauce Toast the ancho chili pepper over low heat in a pan then grind Combine the remaining items, Whisk and adjust to your liking
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