Terranea Blog

Jul02

Terranea Resort's Destination Dish of the Month: July

Jerk Chicken Corn Bread Sandwich w/ Hydroponic Watercress Salad (Tossed With Carrots, Cilantro, Peanuts & Summer Corn Vinaigrette, Shaved Granny Smith Apples & Avocado Puree) Destination Hotels & Resorts has challenged our chefs across the country to take part in The Destination Dish. Each month Destination Hotels & Resorts will select one ingredient; each chef must create a recipe around the chosen ingredient and incorporate it into their restaurant menu that month. The ingredient changes every month, so do the menu items. Explore our featured recipe of the month for Terranea Resort. Make it yourself or dine at Nelson’s to taste our Chef’s dish

This Month’s Featured Ingredient: CORN

Ingredients:

  • 1 Corn Bread Roll (4X4, Recommend: LA Bakery Los Angeles, CA)
  • 1 Hass Avocado (Whipped in to a puree)
  • 1 5 oz Skinless Jerk Chicken Breast (Jerk Marinade Recipe to Follow)
  • 3oz. Hydroponic Watercress
  • ½ oz. Cilantro Leaves
  • ½ oz. Shredded Carrot
  • ¼ oz. Roasted & Crushed Peanuts
  • 1 oz. Corn Vinaigrette (recipe below)
  • 5 Slices Shaved Granny Smith Apples

Jerk Marinade:

  • 1 Bunch Cilantro (Chiffonade)
  • 1 Tbsp. Ground All Spice
  • 1Tbsp. Dried Thyme
  • 1 ½ Tsp. Cayenne Pepper
  • 1 ½ Tsp. Ground Black Pepper
  • 1 ½ Tsp. Fresh Sage (Chiffonade)
  • ¾ Tsp. Ground Nutmeg
  • ¾ Tsp. Ground Cinnamon
  • 2 Tbsp. Kosher Salt
  • 2 Tbsp Garlic Powder
  • 1 Tbsp Granulated Sugar
  • ¼ Cup. Olive Oil
  • ¼ Cup. Soy Sauce
  • ¾ Cup Champagne Vinegar
  • ½ Cup. Orange Juice
  • 1 ea. Lime Zest
  • 8 Habanero Peppers (Minced)
  • 1 Cup White Onion (Minced)
  • 3 Green Onions (Chiffonade)
  • 2 Garlic Cloves (Minced)

*Marinade is for a batch of 20 Chicken Breast*

Method:

Combine all ingredients. Marinade Chicken Overnight. Sear until cooked to an internal temperature of 165 degrees.

Corn Vinaigrette:

  • 6 Summer Corn (Roasted, Chilled & Removed From Cob)
  • 4 Shallots Shaved
  • 3 Tbsp. Tarragon (Chiffonade)
  • 1 Tbsp. Yuzu
  • 3 Tbsp. Champagne Vinegar
  • 2 Tbsp. Fennel Pollen
  • 3 Cups Olive Oil
  • Kosher Salt & Black Pepper 

Method:

Combine all ingredients until incorporated

*Yield: 2 Qt.*

Assembly:

  1. Sear Corn Bread With Butter Until Golden Brown
  2. Sear Chicken Breast To An Internal Temperature Of 165 Degrees
  3. Incorporate the following:
    • 3oz. Hydroponic Watercress
    • ½ oz. Cilantro Leaves
    • ½ oz. Shredded Carrot
    • ¼ oz. Roasted & Crushed Peanuts
    • 1 oz. Corn Vinaigrette
  4. Place Avocado Puree On The Bottom Slice Of Corn Bread
  5. Place Chicken On Top Of The Avocado
  6. Place Dressed Salad Mixture On top Of The Chicken
  7. Place Shaved Apples On Top Of The Salad Mixture
  8. Place Top Of Corn Bread To Finish The Sandwich
  9. Enjoy With Your Favorite Summer Drink And Side Dish

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