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Dining In: Local Restaurant Recipes

Dining In: Local Restaurant Recipes

Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. Moffly Media looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!


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Roasted Free-Range Chicken in Star Anise Brine with Ginger and Mandarin-Orange Risotto

Contributed by: Xaviar's
Cusine: Italian
# of Servings: 4
  • 1 gallon water

  • 1 1/3 cups kosher salt
  • 1 1/2 cups sugar
  • 6 tablespoons soy sauce
  • 6 tablespoons black peppercorns
  • 12-inch-piece peeled fresh ginger
  • 8 pieces star anise
  • 6 bay leaves
  • 1 large whole chicken ( 3 1/2 to 4 pounds)
  • 1 tablespoon unsweetened butter
  • 1 tablespoon olive oil
  • Ginger and Mandarin-Orange Risotto:
  • 6 cups chicken stock
  • 3 tablespoons unsweetened butter
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons fresh ginger, minced
  • 9 ounces Arborio rice
  • 1/2 cup white wine
  • 2 cups mandarin-orange sections, with accumulated juices
  • 2 tablespoons Parmigiano-Reggiano, grated
  • 1 tablespoon chopped fresh sage
  1. Place first eight ingredients in a large, nonreactive bowl and stir until salt and sugar dissolve.
  2. Submerge chicken in brine and leave in refrigerator for ten to twelve hours (no more).
  3. Remove chicken from brine and rinse under cold running water.
  4. Pat chicken dry with paper towels.

  5. Place a large ovenproof sauté pan or roasting pan over medium-high heat.
  6. Add butter and olive oil. When butter and oil are hot, add chicken to pan and brown it on all sides.
  7. Preheat oven to 400 degrees.
  8. Turn chicken breast side up and place pan with chicken in the oven.
  9. Roast for fifty to sixty minutes until juices run clear. Remove chicken from oven and allow bird to rest fifteen minutes.
  10. Carve chicken and serve over Ginger and Mandarin-Orange Risotto (recipe follows).
  11. Ginger and Mandarin-Orange Risotto:
  12. Bring chicken stock to a simmer.
  13. Melt one tablespoon of the butter in a four-quart heavy-bottom pot over medium heat.
  14. Add onion, garlic and ginger and cook until softened but not colored, about three minutes.
  15. Add rice and stir with a wooden spoon until rice turns opaque (about two minutes). Add wine and stir until absorbed.
  16. Begin adding stock to rice, one cup at a time, stirring frequently and letting each addition be absorbed before adding the next cup.
  17. Cook until the rice is very creamy looking but still al dente (you will have leftover stock).
  18. Add mandarin orange sections, the remaining two tablespoons butter, cheese and sage, and stir to combine. If necessary, add a little more stock to thin the risotto.
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