Wednesday, February 3, 2010


Since I'm on a weight-watchers kick, all the recipes that Chef Doug gives me will be healthier and hopefully low on points from now on...Today's zesty blend is honeydew-licious!...Dear taste buds, get ready to salsa!

*****Wifey gave it 5 spatulas!******
Here's the video of WEEK 9:

Alright, here's the recipe:

Grilled Chicken Breasts with Honeydew Salsa
yield: Makes 4 servings

1 1/3 cups finely diced peeled seeded honeydew or other melon
1/4 cup finely chopped fresh cilantro plus 1/4 cup cilantro leaves
1/4 cup finely diced red onion
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 teaspoons finely grated lime peel
1 teaspoon finely chopped seeded serrano chile
Nonstick vegetable oil spray
4 boneless chicken breast halves with skin

Combine diced melon, 1/4 cup chopped cilantro, finely diced red onion, lime juice, olive oil, grated lime peel, and chopped serrano chile in medium bowl. Toss to blend flavors. Season melon salsa to taste with salt and pepper.
Spray grill with nonstick vegetable oil spray; prepare barbecue (medium heat). Sprinkle chicken breasts with salt and pepper. Grill chicken breasts until skin is crisp and brown and chicken is cooked through, about 5 minutes per side.
Slice chicken breasts and arrange on plates. Top with melon salsa and cilantro leaves and serve.

Chef Doug's Superbowl Recipes

Caribbean Chicken Wings
Yield: 4 to 6 servings
Times:Prep 15 min
Inactive Prep 4 hr 0 min
Cook 40 min
Total: 4 hr 55 min

1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoon sugar
2 teaspoons fennel seed
2 teaspoons cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar
1/4 cup lime juice
1/4 cup orange juice
7 pounds chicken wings
In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.
Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.
And last but certainly not least:
Mango Ginger Vinaigrette
4 Ea. Frozen Mango Halves or 2 ea.fresh
1/3 cup Rice Vinegar
¼ cup Powdered Sugar
¼ cup Pickled Ginger
2 cups Canola Oil
1 ea Large Carrot
½ Tbsp. Fresh Ginger, minced
Salt and Pepper, to taste

Method: Place all the ingredients in a blender, except the oil. Puree all the ingredients, then slowly add the Canola oil. Salt and Pepper, to taste.