Recipes  From the Show
and Culinary Musings

  • Chef John Politte



· ¼ cup all-purpose flour

· 2 large eggs

· ½ cup panko breadcrumbs

· ¼ cup shredded Parmesan cheese

· 4 Portobello mushroom caps

· 6 tablespoon olive oil-divided

· 2 shallots-sliced

· 1 teaspoon thyme

· ½ cup chicken broth

· ½ cup Marsala wine

· ¼ cup sour cream-room temperature

· Salt and pepper as needed


1. Remove the gills from the mushrooms and be sure they are free of any dirt or debris, dry and set aside

2. Slice the shallots crosswise, set aside.

3. Set up dredging station with the flour, beaten eggs and panko breadcrumbs/parmesan cheese

4. Carefully take each mushroom and dip into the flour, then the egg wash, ten into the breadcrumb cheese mixture. Shake off any excess through out this process. Place the finished mushrooms on a plate.

5. Heat 3 tablespoons of the olive oil in a sauté pan on medium high heat and cook the mushrooms on each side until golden brown. Transfer to a plate.

6. Add the remaining oil, and add the shallots, salt and pepper, and thyme and cook until slightly brown-about 3 minutes.

7. Stir in wine and broth to deglaze the pan, scraping any browned bits and incorporating them into the sauce

8. Reduce heat to medium and continue to simmer the sauce until it is slightly reduced. About 5 minutes.

9. Remove from heat and stir in the sour cream

10. Serve the mushrooms topped with the sauce and garnish with more thyme, Parmesan cheese or fresh parsley

1 cap per serving

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  • Chef John Politte


· 2 Tablespoons vegetable oil

· ½ cup chopped onion

· ½ red pepper-diced

· 1 ½ cup sliced white mushrooms

· 4 cups chicken broth

· 1 cup diced cooked chicken breast

· 1 teaspoon fish sauce

· 1 teaspoon Worcestershire

· 1 teaspoon lemongrass paste

· 1 cup coconut milk

· ½ cup milk

· 1 Tablespoon red curry paste

· 1 teaspoon chili sauce

· 3 Tablespoon tomato paste

· 1 Tablespoon cornstarch

· 2 cups cooked brown rice

· Fresh cilantro for garnish


1. In a large stock pot or Dutch oven, heat the vegetable oil over medium heat. When hot, add the mushrooms, onion and pepper and cook until tender.

2. Add the chicken broth and the cooked chicken and heat for 5 minutes while stirring.

3. Add the fish sauce, Worcestershire, and lemongrass paste, and simmer for 5 minutes while continuing to stir.

4. Add the milk and the coconut milk, turn heat to low, cover, and let simmer for 2 minutes.

5. In a small bowl, combine curry paste, chili sauce, tomato paste and cornstarch, and mix well. Stir into soup as it simmers, until the soup slightly thickens and takes on a silky complexion.

6. Season as needed with salt and pepper and serve over the cooked rice.

7. Top with fresh cilantro leaves

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  • Chef John Politte

Senegalese Chicken Yassa


• 4 boneless skinless chicken thighs-cut up

• 3 onions peeled and julienned

• 3 Habanero peppers

• ½ cup lemon juice

• ¼ cup vegetable oil

• 2 Tablespoons Dijon mustard

• 3 teaspoons minced garlic

• 1 Tablespoon vegetable oil

• 1 ½ cup chicken broth

• Salt and pepper


1. Combine the oil, lemon juice, garlic and Dijon mustard in a bowl and mix well to make the marinade.

2. Add the cut-up chicken thighs into a gallon zip lock bag, and cover with the marinade. Refrigerate for at least 2 hours.

3. In a large stock pot or Dutch oven, add the second amount of vegetable oil and brown the marinated chicken on both sides, all the while seasoning with salt and pepper.

4. Remove the chicken after browning and set aside on a plate.

5. Add the onions to the stock pot along with the 3 habaneros, add the remaining marinade, and sauté everything until the onions are caramelized.

6. Place the browned chicken back into the pot, and add the chicken broth, bring the heat up to a boil, reduce to a simmer, cover the pot with a lid and cook for 30 minutes.

7. When the chicken reaches an internal temperature of 165 degrees, it is finished.

8. Serve with rice. Servings: 6

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