RECIPES — Chef Shaun O'Neale

Stuffed Chicken Parmesan Serves 2     Stuffed Chicken Parmesan 2 Chicken breasts 8 basil leaves 2 balls of fresh mozzarella, sliced thin and divided ½ cup sundried tomatoes 2 cups flour 1 tablespoons garlic powder 1 tablespoon onion powder 2 eggs ½ cup whole milk 2 cups panko bread crumb 1 cup tomato sauce ¼ cup parmesan Oil for frying Salt & pepper to taste   Pasta ½ pound angel hair pasta 1 cup tomato sauce   Garnish Fresh basil, minced     To make the chicken parmesan: Butterfly each chicken breast and pound to about ¼ inch thick....

Recipe brought to you by Chef Shaun O'Neale; Master Chef Season 7 Winner Parmesan Crusted Cod w/ Braised Kale and Champagne Beurre Blanc Serves 2   Braised Kale 1 tablespoon extra virgin olive oil 1 small shallot, minced  3 cloves garlic, minced 1 bunch of kale, stems removed and torn into large pieces 1/4 cup sherry vinegar 4 cups vegetable stock Salt and pepper to taste   Champagne Beurre Blanc 1 tablespoons extra virgin olive oil 1 small shallot, minced 3 cloves garlic, minced 2 cups champagne 1/2 cup veggie stock 1 tablespoon lemon juice 1 stick cold butter  ...

Green Gazpacho by Chef Shaun O'Neale Serves 4   This recipe is designed to use scraps, leftovers, or extra green veggies from the garden.   Green Gazpacho 2 tablespoons extra virgin olive oil 1 shallot, minced 2 celery stalks, minced 1-2 pounds asparagus stems, chopped and blanched 1-2 cucumber, peeled and chopped ½ jalapeno, chopped and seeded 3 scallions, chopped 1 avocado, chopped 1-2 cups veggie stock Salt & white pepper to taste   Garnish Sour cream Chives Good quality olive oil ¼ avocado, sliced   To make the gazpacho: Add the olive oil to the CookCraft 8qt Stock Pot...

Serves 2    Rosemary Thyme Salt 3 tablespoons Maldon sea salt Leaves from 2 sprigs fresh rosemary, minced Leaves from 4 sprigs fresh thyme, minced 2 tablespoons freshly ground black pepper   Herb Crusted Lamb 1 rack of lamb Rosemary thyme salt 4 sprigs rosemary 8 sprigs thyme 4 tbsp butter 1 cup flat leaf parsley, roughly chopped 1/4 cup fresh oregano, roughly chopped 1/4 cup fresh savory, roughly chopped 1/4 cup fresh mint, roughly chopped 2 cups panko bread crumbs 2 tablespoon oil 1/4 cup dijon mustard   Burnt Eggplant Puree 3 Chinese eggplants, 2 ends cut and sliced...