's Chef Roblé stopped by the Dell #Inspire House in Wainscott to showoff his culinary skills during a back-to-school cooking demo on Friday, August 2. While whipping up a delicious summer dish, a mixed green salad with herbed grilled chicken and lemon, the star of "Chef Roblé and Co." let guests in on a few tips to use while in the kitchen.
A big advocate of using fresh ground pepper, Roblé said using pre-ground as opposed to fresh is like using orange kool-aid as opposed to fresh squeezed orange juice, so stay away from pre-ground pepper. He is also pretty passionate about plating noting, "You eat with your eyes first." Roblé suggests using simple white plates, make it clean, and leave room so it isn't completely filled.
Roblé was inspired to enter the culinary world because he loves to eat and figured if he wanted it done right, he better learn to cook. His favorite dish to cook during the summer is meat and loves to cook over a wooden stove.
While the chef has enjoyed many delicious meals, he doesn't think he's eaten his best meal ever yet, but Jean-Georges
in New York City
did get an honorable mention.
Mixed Green Salad with Herbed Grilled Chicken and Lemon:
• 4 Thin cut chicken cutlets (4 oz. each)
• 1 ½ Tbsp Chopped
• ½ Tbsp Chopped fresh thyme leaves
• ½ Tbsp Chopped fresh tarragon
• ½ Tbsp Chopped fresh mint
• 4 per salad Handfuls of baby mixed greens
• 1 Cup Cherry tomatoes (cut in half)
• ½ Cup Radishes (cut into quarters)
• 1 per salad Lemon
• Extra virgin olive oil
• Salt and pepper
In a baking dish or shallow bowl, drizzles the chicken cutlets with the olive oil to coat, add all the herbs, season with salt and pepper and mix together. Cover with plastic wrap and allow to marinate in the refrigerator for at least two hours. Heat a grill or grill pan (or sauté pan) to medium. Grill the chicken for 3 to 4 minutes on each side, depending on the thickness of the cutlets. Be sure the chicken is cooked all the way through, you can always remove a piece and cut into to check to see if it is properly cooked. Remove chicken on to a plate. In a bowl, toss the mixed greens, radish and tomato together to lightly coat with olive oil, squeeze on the juice of half the lemon and season with salt and pepper. Distribute the salad evenly onto four plates and top each with a piece of chicken. Squeeze more fresh lemon juice on the chicken and enjoy!
Note: If you do not have time, you can grill the chicken right after coating with the oil and herbs; it just tastes better if it has time to marinate. If you do not have a grill or grill pan you can cook the chicken in a sauté pan, just add a little oil to the pan first.
Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com
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