African Prickly Cucumber Gazpacho

by Chef Clark Barlowe

Ingredients

• 3 each tomatoes
• 1 each African prickly cucumber
• 2 each tomatillo
• 1 each rooster spur pepper
• To taste salt & pepper
• 3 okra pods
• 1 cup all purpose flour
• 1 tablespoon cayenne
• 1 tablespoon dried ramps
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 tablespoon coriander
• 1 cup buttermilk

Directions

1. Combine tomatoes, (peeled) cucumber, tomatillo, and rooster spur peppers in bar blender.
2. Puree ingredients well until soup consistency, if necessary thin soup with water and then season with salt and pepper. If tomatoes don’t have proper acidity it may be necessary to season with some white wine vinegar to boost acidity.
3. Chill soup overnight if possible.
4. Combine all purpose flour, cayenne, dried ramps, paprika, cumin, coriander, salt, and pepper in mixing bowl. Mix thoroughly.
5. Cut okra in bit size pieces and soak in buttermilk for 30min up to 24 hours.
6. Dredge okra in flour mixture and fry in canola oil at 350oF for 2-3 minutes, drain on paper towels.
7. Garnish soup with okra "croutons" and serve.

Rowland’s Row Roast Chicken Breast

by Chef Clark Barlowe

Ingredients

• 1 each chicken breast
• 2 quarts veal stock
• 1 quart chicken stock
• 1 quart red wine
• 5 cloves garlic
• 2 sprigs thyme
• 1 each carrot pulp
• 2 each Tropea onions
• 4 tablespoons blended oil
• 5 each violas
• 2 each French breakfast radish
• To taste salt & pepper
• 2 tablespoons olive oil

Directions

1. Dry carrot pulp in dehydrator or low oven 180oF until no moisture remains and powder in bar blender.
2. Reduce red wine with garlic and thyme. When 3⁄4 reduced add veal stock and chicken stock and reduce to nape consistency for chicken jus.
3. Roast chicken breast skin side down in medium hot pan with 1 tablespoon of blended oil. Sear until crispy on stovetop and then finish in 350F oven until cooked through 6-8 minutes.
4. Peel and slice Tropea onions to appear like scallops, score onions on both sides and roast in medium hot pan on both sides until cooked through 8-10min.
5. Slice French Breakfast radishes thin and season with salt, pepper and olive oil.
6. Slice chicken breast and arrange on plate with radishes, onions, violas, carrot powder, and chicken sauce.
7. Serve hot.

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