Chef ryan scott | press release | #holidaytabletalk | BlueStar
October 8, 2015
COOK LIKE THE PROS DO AT HOME THIS HOLIDAY SEASON: BLUESTAR® INTRODUCES NEW RECIPES FROM TOP CHEFS ACROSS THE COUNTRY THROUGH ANNUAL #HOLIDAYTABLETALK PROGRAM
Reading, PA, October 8, 2015 – BlueStar®, manufacturer of high-performance cooking equipment for the home, introduces #holidaytabletalk 2015, a collection of new recipes for home chefs from some of the best professional chefs in America. Chefs cooking up seasonal favorites include Michael Symon, co-host of ABC’s “The Chew”, award-winning Atlanta restaurateur Ford Fry and “Top Chef” contestant Ryan Scott, among others, who will dish out holiday recipes cooked up in their own homes on their BlueStar gas ranges.
This week, Chef Ryan Scott is taking his turn in the spotlight with a delicious new take on chicken cutlets. Best known as a charismatic contestant on season four of “Top Chef” and the host of his own San Francisco-based television show, “Food Rush,” Chef Ryan Scott loves to cook with fresh, seasonal items, especially in the fall when the air is changing.
To bring a taste of fall to his home kitchen, Scott has created a Panko-styled chicken dish to be served over a potato puree and apple slaw, finished with pancetta vinaigrette.
“It’s apple season! I love all kinds of apples – sweet, tart and crisp – they add a taste of fall to any dish,” Scott explained.
(See the exclusive recipe directly from Scott below and click here for a video demonstration)
When it comes to cooking at home, Scott chose a BlueStar for its unmatched power and performance.
“It’s really a restaurant-quality range in my house, which makes cooking easy and fun because I get to cook with the same power at home as I do in my restaurants. I have 36-inch RNB with a charbroiler and was able to customize it with knobs in my favorite color, yellow. Plus I was able to add a swing door to my oven,” Scott said.
From the best-selling Platinum Series to the newly re-launched RNB, BlueStar ranges are unequaled in both performance and customization options. From French tops to an interchangeable griddle charbroiler, BlueStar allows its customers to create unique cooking options like a custom gas cooktop. BlueStar’s unique performance features include an open gas burner system that produces up to 25,000 BTUs of cooking power, precise 130 degree simmer burners and oversized convection ovens with professional-grade infrared broilers. BlueStar ranges are available in more than 750 colors and finishes to match any home décor. Or choose a traditional finish with colored knobs for just a hint of flair. Handcrafted in Pennsylvania, BlueStar ranges have been made in America since 1880. For information, visit Bluestarcooking.com.
Get more #holidaytabletalk recipe ideas from Ryan Scott and other chefs on the BlueStar blog and visit throughout the holiday season for tasty treats and culinary inspirations.
Chicken Cutlets with Potato Puree & Pancetta Vinaigrette Apple Slaw
- 4 Boneless Chicken Thighs or Breasts (thighs preferred)
- ¾ Cups Flour
- 2 Cups Panko Breadcrumbs
- ½ Teaspoon Onion Powder
- ¼ Teaspoon Garlic Powder
- 3 Eggs lightly Beaten
- 1/3 Cup Water
- Vegetable Oil
- Lemon Wedges for Garnish
Directions: Using a mallet, beat chicken into thin cutlets. Combine flour, onion powder, garlic powder, salt and pepper in bowl. Season mix with salt and pepper. In separate bowl, place beaten eggs, and water. Using a whisk mix eggs and water until evenly incorporated. Season with salt and pepper. Put panko into a third separate bowl. Season with salt and pepper. Dredge chicken in flour first, then egg mixture. Shake off excess egg, then cover in panko. Make sure chicken is fully covered, press crumbs down if needed. Heat oil in frying pan over medium heat. Pan should have thin layer of oil that covers the entire pan. Cook for 4-5 minutes on each side or until chicken is no longer pink.
Potato Puree Ingredients:
- 2 lbs Red Potatoes, washed, peeled, and cut in half
- 1 cup butter, cold
- 1 ½ Tablespoon Kosher Salt
Directions: In a large pot cover potatoes with water by about 2 inches. Bring to a simmer then add salt and cook for about 20 to 30 minutes or until tender when pierced with a fork. Drain and reserve the potato water and return potatoes to pot and stir over medium heat about a minute to allow excess moisture to evaporate. Remove from heat. Add potatoes in a ricer with butter or potato masher (do not use a mixer). Add salty potato water in place of milk or half and half. Blend well until fluffy or until your desired consistency (amount of liquid may vary, so add slowly).
Apple Slaw Ingredients:
- 2 Red Apples, Cored and Chopped
- 1 Granny Smith Apple, Cored and Chopped
- ½ Cup Red Onion, Shaved
- 1 ½ Cup Green Cabbage
Pancetta Vinaigrette Ingredients:
- 1 cup shallots chopped
- ½ cup parsley, chopped
- ½ cup basil, chopped
- 1 ½ cup cooked pancetta
- 2 cups balsamic vinegar
- 3 ½ cups olive oil
- Salt and pepper to taste
Directions: In large bowl whisk all ingredients together until incorporated evenly. Toss apple slaw in pancetta vinaigrette. To Serve: Place chicken cutlet on top of potato puree with apple slaw on side. Serve with sliced lemon and enjoy.