RICHMOND, Va - She’s one of our favorite guests, Recipe Developer and Cookbook Author Chef K made a return visit to the Virginia This Morning kitchen to serve up savory Chicken and Endive hors d’Oeuvres along with a “Pretty in Pink” Pomegranate Cocktail. She also completed her culinary presentation with her signature Braciole entree. For more information you can visit online at www.facebook.com/chefkcooking.
CHEF K’s Pretty in Pink Pomegranate Cocktail
2 ounces pomegranate juice
1½ ounces pomegranate vodka
2 ounces sparkling wine
Muddle mint in cocktail glass. Add ice, pomegranate juice, vodka, and top off with sparkling wine. Stir and garnish with lime and pomegranate seeds.
CHEF K’s BRACIOLE
1 beef flank steak (1½ pounds)
2 tablespoons olive oil
1/2 cup soft bread crumbs
1/2 cup minced fresh parsley
1/2 cup grated Parmesan cheese
2 garlic cloves, minced
3 cups marinara sauce
Preheat oven to 350oF
Flatten steak to 1/2-inch thickness. Combine the bread crumbs, parsley, cheese and garlic. Spoon mixture over beef to within 1 inch of edges, press down to firm. Roll up jelly-roll style, starting with a long side, tie with kitchen string or secure with skewers.
In a Dutch oven or large oven safe pot, brown meat in olive oil on all sides. Pour Marinara over meat and cover. Roast in oven for 1½-2 hours until tender.
Carefully remove meat from sauce and discard string or skewers. Cut into thin slices; serve with sauce over your favorite pasta.
CHEF K’s Chicken and Endive Hors d’Oeuvres
4-5 cups Chopped Fully Cooked Rotisserie Chicken
1½ cups Red Grapes, halved
2 stalks Celery, thinly sliced
1 Fuji Apple, cored and chopped
1 cup Toasted Pecans, finely chopped
1½ cups Fat Free Greek Yogurt
2 Tbsp Lite Mayonnaise
1 Tbsp Red Wine Vinegar
1 tsp Garlic Salt
1 cup Fresh Pomegranate Seeds
3 heads Endive, leaves separated
In a large serving bowl combine chicken, red grapes, celery, apple and pecans. In a separate bowl whisk together dressing by combining yogurt, mayonnaise, vinegar and garlic salt. Pour over chicken mixture and combine until evenly coated and thoroughly mixed. Spoon 1 Tablespoon of chicken mixture into the end of each endive leaf. Top with pomegranate seeds and serve immediately.