The former chef for the royal family shares a dish originally created for the coronation of Queen Elizabeth II
2 tbsp. honey
1 tbsp. curry powder
2 tbsp. white wine
3 tbsp. mango chutney
10 tbsp. mayonnaise
5 tbsp. heavy cream, whipped, or Greek yogurt
4 cold, cooked chicken breasts (about 2 lbs.), chopped
1 tbsp. finely diced dried mango
1/3 cup raw cashews, lightly toasted
1 ripe peach, peeled and thinly sliced
1. In a small saucepan, cook honey and curry powder for 2 minutes, stirring constantly. Add wine and chutney and continue cooking 2 more minutes.
Scrape into a bowl. When cool, stir in mayonnaise and cream.
2. Put chicken in a serving bowl. Add dressing and stir gently to combine. Top with mango, cashews and peach. Serve with mixed grains.
The Cooking Channel star offers his take on the Italian classic. ‘It’s mouthwatering and you can put it on everything,’ he says
Makes 2 cups
2 cups lightly packed fresh basil leaves, washed and dried
1 cup Serrano peppers (about 10), stemmed
2 garlic cloves
1 cup sun-dried tomatoes (not oil-packed)
1 cup extra-virgin olive oil
Place first 4 ingredients on a cutting board or in food processor fitted with steel blade. Chop or process until well combined but not pureed. Place mixture in a jar. Pour in olive oil and stir. Cover and store in fridge for up to three weeks.
SPICE UP HOT DOGS
“The sun-dried tomatoes serve as a stand-in for ketchup,” says Rocco.
GIVE YOUR BURGER A GOURMET TWIST
Forget relish! “This pesto adds layers of flavors and sweetness,” he says.
TRY IT ON NACHOS
“Go heavier on the basil to get a more earthy flavor that’s closer to guacamole but less fattening,” suggests Rocco.
For more of Rocco’s recipes, go to ruffino.com
Justin Timberlake & Estee Stanley’s
A look at the singer and his former ‘N Sync stylist’s new line of furnishings, HomeMint
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