D U L L E S I N T E R N AT I O N AL AIRP ORT
Geoff Tracy
Chef Geoff’s — Concourse C
SOUR CHERRY CHICKEN
SAUSAGE STUFFING
What you’ll Need
2 lbs Chicken-Thyme Sausage loose 2 ¼ Qts Chicken stock
1½ Cups Onion small diced 2 tsp Rosemary - dried
1 Cup Celery small diced 2 tsp Thyme - dried
1 Gal Brioche bread stale, medium diced 2 Bay leaves
1 Cup Dried cherries soaked in hot 2 Tbsp Chopped fresh sage
water until plump about 20min discard 1 oz Kosher Salt, by weight
the liquid 1/3 oz Black Pepper,
by weight
Preparation
Sauté the sausage in a large sauté pan
until it begins to brown. Transfer the stuffing to a greased
Add the onions and celery, cook until Pour more stock on top, cover with
translucent, then add dried herbs.
baking pan.
foil, and bake
Add the cubed bread and mix. for 45 min to 1 hr at 350F.
Add 2 Qts stock and the cherries, and Uncover the stuffing and bake an
allow the stuffing to cook for 5 minutes. additional 15-20 minutes.
Add bay leaves and the salt, pepper,
and sage
Corey Rose
Pro Tips from Corey Rose,
HMSHost Regional Executive Chef
The Washington Redskins Burgundy
and Gold Club, operated by HMSHost
Add New Flavors Looking for new flavor out
of your meats? Opt for a fresh turkey. They
— Concourse B
are better for brining and adding other bold
CRISPY CHICKEN & CHARRED CAULILINI
spices like cloves, peppercorns, or your favorite
tea. This will make for succulent and savory
servings that people will be talking about for
What you’ll Need Preparation For the Chicken: time will save you hours the day of your party.
TT (to taste) Salt & Pepper Dry the skin side of the chicken breast and season Marinating your meats (chicken, steak, etc.)
2 oz Oil, for frying with salt and pepper. In a large saucepan, heat oil over
4 Chicken Breasts or skin-on chicken breasts
1 lb Carrots
2 oz Heavy Cream
8 oz Caulilini (or substitiue
Broccolinii)
years to come!
Meal Prep Preparing your feast a day ahead of
medium-high heat. Sear the chicken, skin-side down,
until golden brown—this will take 10 minutes or so. Once
crispy, place on a baking pan and hold until ready to
finish cooking in an oven at 350 degrees until the center
of the breast reaches 165 degrees.
& pepper and olive oil will enhance the flavor
and cut cook time in half. Place the proteins in
the pan you plan on cooking it in and cover.
Once you are ready to cook it, just unwrap
and you are ready to go! Preparing ahead of
time not only saves time, but it can save time
TT Salt & Pepper For the Caulilini:
2 oz Butter Cut the caulilini (or broccolini if it is not available) into
small pieces. In a large sauté pan, heat up the butter over
medium heat. Once hot, add the caulilini into the pan
and season with salt and pepper. Cook quickly over high
heat until the caulilini begins to brown. Remove from
heat and hold until ready to plate.
ahead of time with garlic, herbs, mustard, salt
cleaning. No one wants to be cleaning a kitchen
prior to your guests arriving.
Paper Plates vs. Dishware When you have
guests over, no one wants to clean up or be
stuck in the kitchen filling a dishwasher! Save
time and spark a great conversation by using
WINTER 2019/20 19 FLYWASHINGTON.COM
disposable plates and trays.