In a medium bowl, mix the shredded chicken, ragout and basil oil. Check for seasoning. Fill the crock pots and place the puff pastry on top tightly. Bake in a preheated 350 degree oven for 25 minutes or until crust is dark brown. Serve as soon as possible.
Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994
In a large, hot saucepan, add 2 tablespoons butter and saute shallots and garlic until fragrant, about 3 minutes. Add mushrooms and saute. Season. Deglaze with white wine and reduce by 50 percent. Add chicken stock, soy, and thyme. Bring to a simmer and add peas, edamames, favas, carrots and snap peas. Add the truffle oil and season. Check for seasoning. Bring back to temperature. Right before serving, add the chives.
In a blender, puree garlic, ginger, lime juice, salt and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.
Copyright 2000, Ming Tsai, All Rights Reserved
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!