CHEF RON BILARO'S RECIPE 1

MASHED SWEET POTATOES WITH SAUSAGE AND MUSHROOM

by: Chef RON BILARO
Prep time: 20 minutes, Cooking time: 1 hour
Yields: 12 servings
 

6 pounds sweet potatoes, peeled and cut into cubes
1/3 cup honey
½ cup butter, melted
4 tablespoons olive oil
2 packages of chicken sausages (8 pieces), diced
2 packages shitake mushrooms, sliced thinly
 
Pre heat oven to 375 F.

Place potatoes in a single layer on a large baking sheet coated with cooking spray and bake for an hour until tender stirring once in a while. Remove from the oven and set aside. Meanwhile, heat oil in a medium pan for about a minute. Add sausage and cook for about 8 minutes until brown stirring occasionally. Remove from the pan and set aside. Add mushrooms to the pan and cook for 3 minutes until brown and liquid evaporates. Combine sweet potatoes, honey and butter and mash. Stir in sausage and mushrooms. Serve right away.

LECHON CHICKEN PECHO IN SOUR CREAM PICATTA SAUCE

Prep Time: 10 minutes
Cooking Time: 30 minutes
Yields: 4 servings

2 tablespoons thyme leaves
3 cloves garlic
½ cup lemon juice or juice of 1 lemon
1 tablespoon sugar
½ teaspoon salt and pepper
3 tablespoons olive oil
4 chicken breasts, bone in and skin intact (these are large pieces I bought from Whole Foods)

Pre set the oven to roast at 400 F.

Using a food processor, puree 2 tablespoons thyme leaves, 3 cloves garlic, juice of 1 lemon or (1/2 cup lemon juice), 1 tablespoon sugar, ½ teaspoon salt and pepper with 3 tablespoons olive oil.

Rub the chicken breasts with the mixture, cover with plastic wrap and chill in the refrigerator for 15 minutes or longer.

Place in half a sheet baking pan and roast for 30 minutes until the skin is browned and chicken are completely cooked through.

Remove from the oven and cool chicken down before serving with the sauce.

SOUR CREAM PICATTA SAUCE

Note: if you want the sauce to be thicker, you can temper 1 tablespoon of cornstarch with half cup of the sauce and then whisk it in the remaining sauce as you continue to cook it until desired texture is reached (usually takes 30 seconds to 1 minute)

Prep time: 10 minutes
Cooking Time: 7 minutes
Yields: 2 cups sauce

2 tablespoons olive oil
2 tablespoons light butter
3 cloves garlic, minced
3 tablespoons capers, mashed
½ cup white wine
¼ cup lemon juice or juice of ½ lemon
1 cup fat free sour cream
½ cup sundried tomatoes, chopped (optional)
½ teaspoon salt and pepper

Heat a medium non stick pan in medium to high heat; 1 minute.
Add oil and butter and allow it to cook and melt the butter, 30 seconds.
Add garlic and capers and cook for about 30 seconds to a minute.
Add wine and cook for another minute to boil off the alcohol.
Add lemon juice, and whisk in the sour cream. Continue to whisk until the cream combines with the rest of the liquid completely.
Add sundried tomatoes, salt and pepper.
Turn off the stove. Transfer sauce into a small gravy boat.
Serve on the side with the lechon manok.