Spring Entertaining with Michael Symon

May 1, 2015:

Try these delicious recipes from Chef Michael Symon when entertaining this spring.

Spring Pea Crostini (Makes 1 1/2 cups)

Ingredients:

Directons:

Place a small saute pan over medium heat. When the pan is hot add 2T of olive oil followed by the garlic, shallot and chili flakes with a pinch of salt. Cook, stirring occasionally until they become fragrant, 3 minutes.
In the meantime add the peas to the bowl of your food processor. Add the shallot/garlic mixture along with the water and sherry vinegar. Puree until almost smooth then add 3T of olive oil. Continue to puree until smooth then turn out in to a mixing bowl. Fold in the feta and mint and season with salt and pepper. Taste for seasoning, adding more salt, pepper or vinegar as needed.
Serve a spoonful of the pea puree on a grilled crostini and top with shaved radish. Drizzle with olive oil and top with more feta then serve.

Cavatelli with Lemon Butter and Sage (Serves 2)

Ingredients:

Directons:

Place a large saute pan over medium high heat and add the butter.
When the butter has melted add the cavatelli and shake out in to an even layer. Cook, stirring occasionally until starting to get golden brown and crispy.
Add the sage and season with salt and pepper. Continue to cook until the sage and the pasta are crisp then add the lemon juice. Stir to combine then remove from the heat and stir in the parmesan.
Serve immediately

Roasted 1/2 Chicken with Shaved Asparagus Salad

Ingredients:

2 T Olive oil
Kosher salt
Freshly ground black pepper
1/2 chicken, boned out but wing tip attached (each half weighed a little more than a pound after being boned out)
2 T unsalted butter
1 T chopped fresh tarragon
2 T sherry vinegar

Directons:

Preheat your oven to 425 degrees F.
Season your chicken on both sides with salt and pepper.
Place a large saute pan or cast iron pan over medium high heat. Add the olive oil. Add the chicken skin side down and cook until golden brown and crisp, 5 minutes.
Flip the chicken then drain the excess oil out of the pan and place it in the oven. Roast until golden brown and just cooked through, about 15 minutes. Remove from the oven and place on a cutting board. Tent with foil and let the chicken rest for 5 minutes before slicing it.
While the chicken is resting, place the pan it was cooked in over medium high heat. Add the butter and cook, stirring occasionally until brown, bubbly and nutty smelling, 1 – 2 minutes. As this process is happening, scrape the brown bits off the bottom of the pan. Next add the tarragon, toasting it for a few seconds before adding the sherry vinegar. Swirl the pan around to incorporate the sauce then spoon over the chicken. Serve immediately with some shaved asparagus salad on top.