Spirit of Aloha | Articles | Recipes with Aloha | May/June 2005

Recipes with Aloha
Aloha Airlines' first-class menu from Chef Alan Wong's Restaurant.

PARMESAN CHICKEN, WITH PROSCIUTTO, ON BOURSIN MASHED POTATOES, WITH PORTUGUESE SAUSAGE GRAVY

Photo: Brett Uprichard

PARMESAN CHICKEN

Chicken breast, pounded
Prosciutto
Mozzarella cheese stick
Fresh sage leaves
Salt
White pepper




Instructions:

1. Place the skinless chicken breast between two pieces of plastic wrap and pound slightly to form an even, thin layer.

2. Remove one piece of plastic wrap, season breast with salt and pepper and place the prosciutto over the chicken breast.

3. Place the mozzarella stick in the center.

4. Place the sage leaves on three sides of the cheese stick.

5. Take one end of the chicken and roll it to the other end, keeping it tight as you roll it in the plastic wrap.

6. Chill the breast for 20 minutes.

7. Remove from plastic wrap and coat the chilled breast with melted butter and breadcrumb mixture.

8. Place chicken on oven rack and cook in a 350-degree oven for 20 minutes.




PORTUGUESE SAUSAGE GRAVY

11/2 cups Portuguese sausage, ground

11/2 cups Portuguese sausage,

1/4-inch dice

4 cups chicken stock

2 tsp. salt

4 Tbsp. roux

1 cup heavy cream

Instructions:

1. Sauté the diced sausage and, once it starts to brown, add the ground sausage.

2. Deglaze the pan with the chicken stock and add the roux.

3. Once the roux has dissolved into the stock, slowly start adding the cream.

4. Check for additional seasoning of salt and white pepper to taste.

5. Remove from heat and chill until ready to use.



BOURSIN MASHED POTATOES

3 1/2 lbs. red Bliss potatoes, cut into quarters

1 cup Boursin cheese (two rounds)

1/2 cup whole milk

3 Tbsp. salt

Pinch white pepper


Instructions:

1. Place the potatoes in a large saucepan and cover with cold water.

2. Bring to a boil over medium-high heat and simmer until very tender, 20 to 25 minutes.

3. Drain the potatoes in a colander. Return to the pot and cook over low heat for about 30 seconds to evaporate any excess water.

4. With a mixer, beat the potatoes until they are slightly smooth.

5. Add the two rounds of softened Boursin cheese and mix thoroughly.

6. Thin the potatoes by beating in the milk.

7. Season the potatoes with salt and pepper to taste.


WILTED SPINACH

16 oz. spinach leaves, washed well stems removed

1 Tbsp. butter

3 Tbsp. olive oil

1 Tbsp. garlic, minced

2 tsp. salt


Instructions:

1. Heat the oil in a large, heavy skillet, add the spinach, butter and garlic.

2. Cover the skillet and cook over high heat until steam appears.

3. Reduce the heat and simmer until tender, three to four minutes.

4. Remove immediately from heat and chill until ready to use.


BREAD CRUMBS

1 cup fine bread crumbs

1 cup Parmesan cheese, finely grated

3 Tbsp. minced, dry American parsley

1 1/2 tsp. Kosher salt

1/2 tsp. paprika

1/2 tsp. white pepper


Instructions:

1. Place the bread crumbs in a mixing bowl and add all the other ingredients.

2. Keep chilled until ready to use.

Peas, carrots and corn or vegetables of your choice

Portuguese sausage gravy

Fine julienne red bell pepper garnish-optional


PLATING INSTRUCTIONS:

1. Place the boursin mashed potatoes in the center of the plate.

2. Arrange the spinach on top of the potatoes

3. Pour the sauce around the edge of the potatoes to create an island effect.

4. Place the chicken on top of the spinach and serve.

Optional: Garnish with two slices of red bell pepper

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