"Recipes from the Chef's Kitchen"

Show 514

Colony South
Hotel and Conference Center

Hotel Conference Room

7401 Surratts Road
Clinton, Maryland 20735-9963
1-301-856-4500

Chef Sam Labrini

Baby Spinach Salad

Ingredients:
1)   Bunch of Baby Spinach Leaves
2)   One small hard boiled Egg - crumbled
3)   1/4 cup Mandarin Oranges
4)   Pecans toasted with Sugar
5)   Vinaigrette Dressing (see recipe below)

Preparation:
1)   Place spinach leaves down on plate.
2)   Put mandarin oranges in the middle.
3)   Sprinkle with crumbled hard boiled egg
       and the pecans.

Ingredients of the Vinaigrette Dressing:
1) Juice of one Lime
2) Juice of one Lemon
3) 1/4 cup of olive oil
4) 1 tsp. minced fresh garlic

Preparation of the Vinaigrette Dressing:
1) Wisk the ingedients together until they are thick
and smooth.
2) Pour over the salad.

Pollo Alla Romano

Ingredients:
1)   One 8 oz. Chicken Breasts - pounded
       and lightly floured on both sides.
2)   2 oz. of sliced Red Peppers
3)   2 oz. Button Mushrooms
4)   1 oz. of sliced Black Olives
5)   3 slices of Tomatoes
6)   Salt and Pepper to taste
7)   Fresh Basil

Preparation:
1)   Put salt and pepper on floured chicken.
2)   Saute the chicken breasts in olive oil for 2
       minutes on each side or until done.
3)   In a separate pan...saute vegetables until
       al dente.
4)   Place the chicken on a plate and arrange
       vegetables on top.
5)   Garnish with the basil

Sauteed Wilted Spinach with Chicken

Ingredients:
1)   8 oz. lightly floured Chicken Breast - pounded
2)   Bunch of Baby Spinach
3)   1 tsp. Olive Oil
4)   Fresh Basil

Preparation:
1)   Prepare chicken the same way as in the previous
       recipe.
2)   Put olive oil in a saute pan and add spinach.
3)   Cook for a couple of minutes until spinach has
       wilted.
4)   Place chicken breast down on a plate and then
       put wilted spinach on top.
5)   Garnish with a basil leaf.

Fresh Baked Bread from Colony South

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