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Favorite Entrees
Ingredients
1 lb. Boneless Chicken Breasts (about 4), poached
½ cup Carrots, diced
¼ cup Parsnips, diced
¼ cup Onions, diced
2 tbs. Butter
1 tbs. Chopped Sage
3 cups Chicken Pot Pie Sauce (see recipe following)
1 pkg Frozen Puff Pastry Shells
1 Egg
2 tbs. Whole Milk
To Poach Chicken Breasts:
Place about 3 cups water in a saucepan with ½ teaspoon salt and bring to a boil. Remove from heat. Place chicken breast in hot water. Reduce heat to simmer, cover pot and gently simmer until cooked through; about ½ hour. Remove breasts from water and when they are cool, cut into dices.
Sauce:
4 tbs. Butter
4 tbs. Flour
1 tbs. Chopped Sage
4 cups Chicken Brother
Salt and Pepper to taste
1. Melt butter in a medium saucepan. Add flour and sage and cook until slightly golden in color and the consistency of wet sand. Remove from heat.
2. Slowly add chicken brother, stirring well until completely blended, making sure there are no lumps. Return to medium heat and simmer until thickened, stirring frequently. Add salt and pepper to taste.
To Assemble and Prepare Pot Pie:
- Preheat oven to 350°F 2
- Dice onions, carrots and parsnips. Melt butter in medium saucepan. Add vegetables and sauté until tender. Remove from heat.3
- Add chicken, sage, salt and pepper to taste. Place chicken misture in a buttered, ovenproof baking dish. Pour sauce over vegetables. Place at least four discs of puff pastry on top of vegetables and sauce.
- Prepare and egg wash by beating together the egg and milk. Brush egg wash over puff pastry.
- Bake in a 350°F oven for 30-35 minutes or until puff pastry is golden brown on top.
Executive Chef Brian J. Alberg
The Red Lion Inn
Ingredients
4 Pork Tenderloins
½ cup Maple Syrup
1 cup Water
¼ cup Salt (Kosher)
¼ cup. Sugar
2 Celery Stalks, diced
1 Carrot, diced
½ Onion, diced
1 Tbl. Juniper Berries
2 Bay Leaves
1 Rosemary Sprig
Procedure:
Mix all ingredients except pork.
Taste, liquid should be evenly salty & sweet. Not too salty.
Add pork and marinate overnight.
Remove from liquid and season with salt, pepper, and chopped rosemary.
Lightly brush with XVOO.
Grill to medium.
Slice and serve with Root Vegetable Hash.
Yield: 6-8
Crisp Trout Fillets with Lump Crab Cake, Grilled Asparagus & Sweet Corn Puree 
Executive Chef Brian J. Alberg
The Red Lion Inn
2 12 oz. Rainbow Trout Fillets
8 Crabcakes (2 oz. each)
1 # Asparagus
1 C Corn Puree
Tomato Concassé
Chive Oil
Flour
Salt & Pepper
Olive Oil
Remove the head and tail from the trout and cut fillets on the half (width wise), yielding eight small fillets. Season fillets with salt and pepper. Dredge in flour and sear, skin side down, in hot oil for 3-5 minutes.
Sear crabcakes in oil on both sides and place in warming oven.
Asparagus may be pre-grilled and held at room temperature.
Spread corn puree on bottom of plate and layer crabcake, trout, asparagus, crabcake, finishing with trout on top. Garnish with tomato concassé and chive oil. Serves four.
Crabcakes
1 Lemon, juiced
1 # Lump Crabmeat
6 White Bread, sliced
3 T Italian Parsley, chopped
4 T Butter, melted
Pulse bread in food processor. In bowl combine all ingredients and adjust to taste, more lemon juice may be needed. Form into 8, 2 oz patties.
Sweet Corn Puree
1 Onion, diced
6 Garlic cloves, chopped
10 Sweet Corn Ears, kernels only
1 stick Butter
½ C White Wine
1 C Cream
Sauté vegetables until soft, deglace with wine and add cream, simmer 15 minutes. Puree and strain through china cup. Adjust consistency with vegetable stock or cream.
Chive Oil
1 oz Chives, fresh
½ C Olive Oil
Salt, pinch
Puree in blender for approximately one minute.
Tomato Concassé
2 Tomatoes, diced and seeded
2 T Olive Oil
Salt & Pepper
Combine all ingredients in bowl .
Asparagus
1 Asparagus, bunch
2 T Olive Oil
1 T Balsamic Vinegar
Salt & Pepper
Cut stems off asparagus. Toss asparagus with olive oil, balsamic vinegar and salt.
Executive Chef Brian J. Alberg
The Red Lion Inn
Ingredients
1 lb. Mussels (Prince Edward Island)
2 Tbl. Roasted Shallots
3 Limes, juiced
¼ cup Clam Broth
1 Tbl. Cilantro
3 Tbl. Sweet Corn
1 Tbl. Butter, whole and cold
Salt & Pepper
1 Tbl. XVOO
1 tsp. Garlic
Procedure:
To roast shallots, coat with olive oil and salt and pepper. Roast in oven until soft, approximately 30 minutes.
Sauté garlic in XVOO.
Add mussels, deglaze with lime juice and clam broth.
Add in shallots and corn.
Cover and simmer 3-5 minutes.
Add cilantro, salt, pepper and butter (acts as a thickener and blends flavors).
Reduce sauce to napé consistency.
Garnish with lime half and cilantro sprig.
Yield: 2
Interested in the Red Lion Inn Cookbook? Stop by our Gift Shop to pick one up or call 413.298.1623 to order over the phone!
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