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Chef Kenny on “Beat Bobby Flay”

On May 12, 2016, Chef Kenny competed against the legend himself, Chef Bobby Flay, on the Food Network’s “Beat Bobby Flay.” The episode, titled “Hall of Shame,” was hosted by NFL Hall of Famer, Jerome Bettis and “The Next Food Network Star” co-host, Giada de Laurentiis.  Kenny went head to head with Atlanta BBQ Master, Jordan Wakefield, and then the man, Bobby Flay. Judges Tom Burchard, Ken Friedman and Lisle Richards declared Kenny the winner.  Here are his winning recipes:

Yields 4 servings

Chicken Base
2lbs Boneless and Skinless Chicken Thighs
2tsp. Celery Seed
1 T. Ground Coriander
1 T. Ground Cumin
1 tsp. Crushed Red Pepper Flakes
1 tsp. Ground Black Pepper
1 T. Kosher Salt
1/4 c. Vegetable Oil
1 c. Medium diced Spanish Onions
1 c. Medium diced Carrots
1 c. Medium Diced Celery
10 each Peeled Garlic Cloves
1 quart Chicken Stock
2 c. Half and Half
1 each Sachet of Rosemary, Sage and Parsley Stems
1/4 c. Butter
1/4 c. Flour

Preheat a large rondeau skillet on the stove on medium high heat.
Place chicken thighs into a bowl along with salt and pepper. 
Toss together and then place into rondeau.
Dear chicken thighs on each side for 45 seconds to 1 minute or until golden brown.
Remove chicken and add butter and vegetables. 
Reduce heat and sweat vegetables for 2 minutes. 
Add remaining spices and proceed to toast spices in butter for 1-2 minutes.
Add flour and make a roux.
Cook for 1 minute then deglaze with chicken stock and half & half.
Cook for 8 minutes.
Place ingredients to blender and purée until smooth. 10 seconds.
Place sauce back into rondeau and cook on low heat.
Add chicken back to base and simmer slowly until ready to serve. 20 minutes.

2 c. Ricotta Cheese
1/2 c. Grated Cheddar Cheese
1 T. Minced Jalapeño Peppers
2 tsp. Ground Black Pepper
3 Egg Whites
1-1/2 c. All purpose Flour
2 tsp. Kosher Salt

Preheat a pot of water to a boil with a pinch of salt.
Place ricotta cheese, cheddar, jalapeño peppers, black pepper and salt into a bowl and mix well. ***1 minute. 
Add flour and mix well. ***1 minute.
Place mixture into a disposable pastry bag. ***30 seconds.
Cut hole into piping bag. ***2 seconds.
Pipe 1/2" size dumplings directly into boiling water while cutting with scissors. ***3 minutes. (28 pieces total. 7 Dumplings per order).
Strain dumplings and place directly into rondeau with chicken. Continue to simmer until ready to serve.

1 c. Medium diced blanched Carrots ***2 minutes. 
1 c. 1" long blanched Green Beans***2 minutes
3 T. Chopped Sage/Parsley/Rosemary ***1 minute.
Fresh Cracked Pepper to taste

1 c. Roasted Mushrooms

1/2 c. Roasted Baby Carrots
1/2 c. Roasted Baby Turnips

1. Place 8 oz of chicken and 8 oz of chicken base into a pot. Bring to a simmer.
2. Add 7 each ricotta dumplings and cook for 2-3 minutes rotating occasionally.
3. Add 2 oz of green beans, 1 oz Roasted Mushrooms, 1 oz Roasted Turnips, 1 oz of carrots and 1 T. of chopped Sage/Parsley and rosemary.
4. Stir gently.
5. Finish with cracked black pepper.
6. Place into a large bowl and serve.