Potatoes Pontalba Recipes

POTATOES PONTALBA

Steps:

• Cook the potatoes in boiling salted water for 15 minutes or until tender.
• Drain and place in large bowl.
• Add the butter and green onions, tossing gently to coat.
• Whisk the cream and flour together in a saucepan and add the blue cheese and seasonings.
• Cook over medium heat for 3 minutes or until thickened, stirring constantly.
• Pour over the potatoes and toss gently.
• Sprinkle with bacon and parsley.
• Serve immediately.

CHICKEN PONTALBA

Steps:

• 1. Peel and dice enough potatoes to measure 2 cups. In a frying basket, lower the potatoes slowly into a deep fryer of hot oil (375 F. ) and fry until browned. Remove the basket and transfer potatoes to paper towels to drain.
• 2. In a large skillet, saute in butter all the onions and minced garlic cloves until they are soft.
• 3. Stir in mushrooms, ham and potatoes and saute the mixture for 5 minutes.
• 4. Stir in wine and parsley.
• 5. Remove from heat; salt and pepper to taste and keep the mixture warm.
• 6. Dredge the chicken breasts in seasoned flour and saute until golden brown and tender. Keep warm while making the Bearnaise sauce.
• 7. Then arrange the chicken over the first mixture and cover with Bearnaise sauce and bread crumbs, if using.
• 8. Bearnaise Sauce: In the top of a double boiler, whisk egg yolks and lemon juice until the mixture is thick and creamy. Whisk in melted and cooled butter, 2 tablespoonfuls at a time, lifting the pan occasionally to let the mixture cool. Add tarragon vinegar and whisk the sauce until it is thick. Salt and pepper to taste.

CHICKEN PONTALBA

Steps:

• Preheat oven to 400 degrees F.
• Cut the chicken into 6 pieces, 2 breasts, 2 thighs, and 2 legs, and remove the bones from the breasts. Season the chicken pieces on both sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Heat 1 tablespoon of the oil in a large ovenproof skillet or saute pan over medium-high heat. Add the chicken pieces and cook until golden brown, 4 minutes on the first side and 3 minutes on the second side. Place 2 tablespoons of butter on the chicken and transfer the pan to the oven and roast until the chicken is cooked through, 18 to 20 minutes.
• Meanwhile, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the ham, mushrooms, green onions, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring, until the mushrooms give off their liquid and start to turn golden brown, 3 to 4 minutes. Add the wine and bring to a boil, stirring to deglaze the bottom of the pan. Reduce the heat to medium and simmer until the mixture is thickened, 4 to 5 minutes. Add the Brabant Potatoes and parsley, tossing gently to mix, and cook until the potatoes are warmed through, 1 to 2 minutes.
• To serve, place equal amounts of the vegetable mixture in the center of 4 large plates and top with the chicken. Spoon the Bearnaise Sauce over the chicken and serve immediately.
• Combine the white wine, vermouth, red wine vinegar, shallots, tarragon sprigs, and peppercorns in a small saucepan, bring to a boil, and cook until reduced to 4 teaspoons. Strain through a fine-mesh sieve and let cool.
• Whisk the egg yolks in the top of a double boiler (or in a medium bowl set over a pot of barely simmering water) until thick and pale yellow. Remove the double boiler (or bowl and saucepan) from the heat and gradually add the butter, whisking constantly to thicken. Add enough tepid water to thin to pouring consistency. Add 4 teaspoons of the wine reduction, the chopped tarragon, the salt, and hot sauce, and whisk well to blend. Adjust seasoning to taste.
• Serve immediately, or cover and keep warm for up to 10 minutes, whisking occasionally to keep from separating.