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TALK BLOG

Tre Wilcox Recipes

Posted on May 28, 2014 09:00am

Tre Wilcox joins our hosts in The Talk Kitchen to discuss new web series “2 Minutes With Tre Wilcox” and share  a few dishes that will help shake up your summer dinner menu. 

 

CILANTRO MARINATED CHICKEN BREAST

Serves 4


Marinade Ingredients:

3/4 cup olive oil

2 jalapeno chiles

12 garlic cloves

3 peeled shallots

1 bunch cilantro, washed

2 tablespoons cumin seeds

2 teaspoons lime juice

2 teaspoons cracked black peppercorns

4 piece boneless skinless chicken breast

 

Directions:

Place chicken breast into a freezer bag.  Place remaining ingredients into a blender.  Blend on high till smooth.  Pour marinade over the chicken.  Seal and refrigerate overnight or at least four hours.

Remove chicken from marinade, season with salt.  Pan sear each chicken breast in grape seed oil using a fry pan, place into oven and cook until done.

 

 

TOMATO WATERMELON SALAD

Serves 8

 

For Balsamic Foam:

2 cups balsamic vinegar

1 cup water

1 tablespoon lecithin

 

For the Basil Gel:

3.5 ounces basil leaves

1 ounce baby spinach leaves

¾ cup ice water

½ ounce ultra-tex 8

Sugar and salt

 

Cornbread Croutons:

1¼ cups flour

2/3 cup cornmeal

5 tablespoons baking powder

1 cup sugar

2 cups parmesan cheese, grated

1¼ cups milk

2 eggs

½ cup basil leaves

1 tablespoon kosher or regular table salt

 

For the Salad:

3 red and yellow tomatoes

½ seedless watermelon

2 cups baby arugula leaves

Olive oil

 

For The Balsamic Foam:

Combine all ingredients in pot, bring to simmer.  Froth when ready to serve using hand held immersion blender.  Spoon froth onto salad.

 

For The Basil Gel:

Blanch basil and spinach leaves in boiling water for 10 seconds.  Shock in ice water.  Place basil and spinach into blender with water.  Blend until smooth.  Place liquid into mixing bowl and whisk in ultra-tex 8 and season with sugar and salt.  Strain and place gel into squirt bottle.  Keep cold until time to plate up.

 

For The Cornbread Croutons:

Combine dry ingredients in mixing bowl.  Whisk in wet ingredients and place into baking pan.  Bake at 350 degrees for 12-15 minutes. Pierce top of cornbread with knife.  If knife comes out clean it is done.  Set aside to cool.  Remove from pan and dice into ½ inch cubes.  Fry until golden brown and place onto paper towels when done.  Keep at room temperature until time to plate up.

 

For The Salad:

Cut tomatoes into wedges, about 6-7 piece per tomato.  Peel and cube up the watermelon.

 

For The Plate Up:

In the center of rectangular plate arrange three pieces of tomatoes and three pieces of watermelon onto plate. Place a couple of piece of croutons on plate and garnish with a few dots of basil gel and spoon foam onto top of salad.  Garnish with arugula leaves.  Serve.




SMOKED WHITE CHOCOLATE ICE CREAM

 

Ingredients:

1 ounce milk

1 cup heavy cream

¾ cup ounces sugar

12 egg yolks

3 ounces white chocolate

¼ teaspoon smoked powder

 

Directions:

In a small sauce pot combine the milk, cream, half the sugar and the smoke powder.  Bring to a simmer over medium heat.

In a mixing bowl whisk together the other half of sugar and the egg yolks. 

Temper yolks, then add all of liquid in sauce pot.  Add chocolate and whisk till smooth.

Place mixture in ice cream machine, follow directions from manufacturer. Place into freezer till ready to use.  

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