Preserved Peach &  Bourbon Glazed Airline Chicken

Marinade: 
2 oz. Dijon mustard
2 oz. brown sugar
1 oz. soy sauce
1 oz. bourbon
1 tsp. Worcestershire sauce
4 airline chicken breasts
Baste:
2 oz. peach preserves
1 oz. dry white wine
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
2 tsp. honey
1/4 tsp. crushed red pepper 
Combine marinade and pour over chicken. Allow to rest in the fridge overnight.
Sear, skin side down until a deep golden color is achieved. Baste the skin side, and bake at 350
degrees until it reaches an internal temp of 165 degrees. Serve.

Creamed Southern Peas with Bacon

4 oz. sliced peppered bacon

4 oz. onion, small diced

1 lb. purple hull peas
Salt and pepper to taste
6 oz. heavy cream 

Place the bacon in a skillet over medium heat, and cook on low heat until the bacon has
rendered all its fat and has become crispy. Add the onion and cook until the onion is tender.
Meanwhile cook the beans in lightly salted water until they are tender. Drain and reserve. 
When the onions are ready, add the cream and bring to a simmer. Season to taste. Add the
beans and allow to simmer briefly to intermingle the flavors. Check the seasoning once more
and serve.  Yield: 6 servings                                                                         

Crispy, Rosemary Sweet Potato

2 tbsp. melted butter
1 tbsp. extra virgin olive oil
3 sprigs of fresh rosemary, plucked 
4 sweet potatoes, peeled, sliced 1/16 inch thick
1/2 shallot, minced
Salt and pepper to taste
Combine oil and butter in a small saucepan. Add rosemary. Allow to cook over low heat
for at least 30 minutes, but the longer the time, the better the flavor. 
Place a piece of parchment in a shallow baking dish, and ensure it is pressed into the
corners and edges of the dish. Paint a thin layer of the butter mixture onto the parchment
covered baking dish. Shingle a single layer of sweet potato slices, paint again and season the
layer with salt and pepper. Complete this for three layers. 
Sprinkle a small amount of the shallots across the third layer. Build three more layers
and sprinkle the shallots again. Do not forget, every layer must have the butter mixture and be
seasoned with salt and pepper.  Repeat this until you have no more potato slices. 
Cover with foil and bake at 350 degrees for one hour. Remove from the oven and place
a second baking dish on top of the potatoes. You do not need to remove the foil. Just ensure
the potatoes are compressed by the top dish. You may fill it with water to help keep weight on
the potatoes. Place in the refrigerator and allow to rest 2 hours or overnight.
After resting, remove the top weighted dish and turn the potatoes out onto a cutting
board. Cut the cold, compressed potato form into any shapes you like. One inch by three inches
works well. If you have a sheet pan with a rack, gently place your cut pieces on the wire rack on
a sheet pan. The wire rack is not required but certainly helps to crisp the edges of the potato
shape. 
Bake at 400 degrees until the potatoes begin to slightly brown, and the edges begin to
crisp. If they brown too quickly reduce the heat to 325 degrees, and cook until crisp edges are
achieved. Serve.

Tarragon Roasted, Red Wine Marinated Pears Poaching:

1/2 cup sugar
Zest of half an orange 
2 cloves
1 cinnamon stick 
One half bottle of your favorite dry red wine
1 cup orange juice
1/4 cup lemon juice 
5 pears, peeled, cored, cut in half
Baking:
1 stick of butter
1/2 cup of tarragon, minced
Combine all of the poaching ingredients and simmer for 20 min. Add the prepped pears
and allow to poach (180 degrees) for 30 minutes. Place the marinade and the pears in the
refrigerator for three hours or overnight (Overnight is better).
Melt the butter, and add the tarragon. Remove the pears from marinade. They should
be a deep red/burgundy color. Toss the pears with the butter mixture and lightly season with
kosher salt. 
Place on a sheet pan and bake at 350 degrees for 20 minutes. Serve.