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Ingrediants

• 1 tsp cumin seeds
• 2 medium cucumbers (1 1/4 lbs), peeled, seeded, quartered lengthwise and sliced 1/4 inch thick
• 1 cup roasted cashews, halved lengthwise or coarsely chopped (4 1/2 oz)
• 2 scallions, thinley sliced
• 2 tsp fresh lemon juice
• 1/4 cup plus 2 tblsp extra-virgin olive oil
• 1/4 cup coarsely chopped flat-leaf parsley
• Salt & freshly ground pepper
• 4 skinless, boneless chicken breast halves (6 oz ea)

Cucumber Instructions

• In a small skillet, cook the cumin seeds over moderate heat until fragrant, amout 1 minute.
• Transfer to a work surface and let cool, then coarsely chop.
• In a large bowl, combine the cumin seeds with the cucumbers, cashews, scallions, lemon juice, 1/4 cup of the olive oil and the parsley; season with salt & pepper

Chicken Instructions

• Heat the remaining 2 tblsp of olive oil in a large skillet
• Season the chicken breasks with salt and pepper and cook over moderately high heat until lightly browned, about 3 minutes
• Reduce the heat to moderately low and continue cooking for 3 minutes
• Turn and cook the chicken until browned on the other side and just cooked through, about 6 minutes longer
• Thickly slice each chicken breast crosswise, mound the cucumber salad on top and server

Basalmic Reduction

35 minutes

Ingrediants

• 1/4 lb butter (1 stick)
• 1/2 cup light brown sugar
• Basalmic Viniger, aged, 12 oz

Instructions

• At high heat, in a pan, melt butter until it’s half melted
• Add 1/2 cup brown sugar
• Reduce to medium heat
• Stir for approximately 2 minutes
• Turn off heat, remove pan from stove
• CAUTION: BURN RISK Add entire 12 oz basalmic viniger as soon as it stops bubbling
• Put pan back on stove (no heat)
• Whisk, should be runny
• TASTE: should be sweet & sour
• If too sour, add brown suger, as needed (in 1 tablespoon  increments), until not too sour
• Turn heat back on, med-lo
• Stir occasionally (every 5 minutes)
• Takes approximately 30 minutes
• NOTE: Should coat a spoon when done

Shitaki Mushrooms

5 minutes

Ingrediants

• 2 lbs Shitake Mushrooms, minus stems (stems are not tasty)
• Olive oil, extra virgin
• 1/4 lb butter (1 stick), chopped in 4 equal pieces
• Kosher salt
• Cracked Pepper

Instructions

• Remove stems from mushrooms
• Slice mushrooms in to 8-10 thin slices per cap
• Thinly coat the bottom of a pan with olive oil
• Heat on high until you see the olive oil evaporating for approximately 90 seconds (slight distortions in the air above the pan)
• Add 1/4 lb butter in four equal portions to the pan
• Add mushrooms almost immediately (allow butter to start to melt)
• Stir
• NOTE: Mushrooms shrink
• When all mushrooms sauted evenly, then season with salt & pepper to taste
• Plate mushrooms
• Drizzle Basalmic Reduction (above) on mushrooms

Ingrediants:

• 6 cups rice, finished size, steam cooked
• 1/2 can (4 oz) tomato paste
• 1 red onion or chalot (1/2 – 3/4 cup diced)
• 1 can sweetened corn (equal portions to onion)
• 1/4 cup chicken stock (8 oz can)
• 1/4th cup sweet chili (chicken, asian) or chili & sugar
• 1/2 stick of butter
• Kosher salt to flavor (approx 1 teaspoon)
• Cracked pepper to flavor (approx 3 teaspoons)

Instructions:

• Steam rice
• Put in a mixing bowl & fluff, then put in fridge for ~ 1 hour, uncovered
• In a saute pan, saute onion & corn
  • On high heat, add 1/2 stick butter
  • Turn down to medium as it begins to melt
  • Add onions, saute
  • When butter is completely melted, add corn
  • Saute 1 minute
  • Add seasoning (Kosher salt & Cracked pepper, to taste)
• Add 1/2 can tomato paste and stir
• Add 1/4 cup chicken stock
• Add 4 cups of rice
  • If too red, add more rice till pink.  Quickly stir till evenly colored.
• Taste should be a little bland
  • Add chicken stock if paste is too thick, 1/4 cup at a time
• Add 1/4 cup sweet chili