Houston Restaurants & Food

Source: Chef Giancarlo Ferrara, Arcodoro

Serves 4

Ingredients:

• 20 oz. chicken tenderloins, cubed
• 1 shallot, chopped
• 1 zucchini, diced
• 3 tsp extra Virgin olive oil
• 1 dozen zucchini blossoms, chopped
• 1 pinch of saffron
• ½ cup vermentino white wine
• ½ cup heavy whipping cream
• ½ cup chicken stock
• 1 sprig of thyme
• 1 zucchini, diced
• salt & pepper for seasoning

Directions:

1. Marinate the chicken for 5 minutes in 1 teaspoon olive oil, thyme, salt & pepper.
2. Sautee chopped shallot and diced zucchini over medium heat in remaining 2 teaspoons of olive oil.
3. Cook for 2 minutes, then add the cubed chicken. Stir, and cook for 4 minutes.
4. Continue to stir while adding a pinch of saffron, the chopped zucchini blossoms and the vermentino wine.
5. To complete the dish add the chicken stock and heavy cream. Let simmer for 2 minutes or until the sauce becomes creamy.
6. Serve with grilled asparagus and roasted fingerling potatoes or your choice of vegetables.

Source: Giancarlo Ferrara, Executive Chef from Arcodoro
For complete menu visit www.HoustonRestaurantWeek.com

Click here to watch Chef Ferrara and Houston restaurant journalist Cleverley Stone prepare the recipe on FOX 26 Morning News.

Serves Four

Ingredients

• 4 pieces Yellowfin Tuna fillet
• 1/2 cup extra virgin olive oil
• 1 cup fresh diced Roma tomatoes
• 3 oz chopped kalamata olives
• 2 oz capers
• 2 tsp. mixed herbs (chive, oregano, basil)
• 1 clove of garlic, chopped
• 1 sprig of thyme
• Zest of 1 lemon
• 1 pinch paprika
• Salt and pepper to taste

Directions

1. Marinate the 4 fillets with half of the lemon zest, 2 tsp extra virgin olive oil, salt, pepper, paprika and fresh thyme for about 10 minutes.
2. While fish is marinating, make the tomato relish: combine tomatoes with the remaining olive oil, the remaining lemon zest, capers, olives, chopped garlic, herbs, salt and pepper.
3. Preheat a Teflon pan and sear the fish for one minute on each side.
4. Remove from pan, place on cutting board. Cut each fillet into 3 slices.
5. Arrange them on four separate plates. Top with the tomato relish.

Buon Appetito!