Max Tucci Recipes

OSCAR’S BROILED GRAPEFRUIT HALF WITH CHERRY (Serves 2) 

Ingredients: 

1 grapefruit 

2-4 teaspoons brown sugar 

2 cherries 

Steps: 

1. Preheat the broiler 

1. Slice the grapefruit in half. With the cut sides up, use a sharp paring knife to gently cut around the edge of the grapefruit where the fruit meets the rind and between each section, separating the fruit from the peel and pith, but leave the sections in the rind. 

1. Place the grapefruit halves cut sides up on a baking sheet. 

1. Broil the grapefruit until the sugar dissolves and the top of each half is just browned and caramelized, 2 to 4 minutes. 

1. Place a cherry in the center of each and allow to cool below serving. 

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CHICKEN À LA KEENE (Serves 6) 

Ingredients: 

1 ¾ cups chicken broth 

1 ½ pounds skinless boneless chicken breasts 

5 tablespoons unsalted butter 

½ yellow bell pepper, cut into ½ -inch dice 

½ red bell pepper, cut into ½ -inch dice 

½ orange bell pepper, cut into ½ -inch dice 

1 ¼ teaspoons salt 

½ teaspoon freshly ground black pepper 

½ cup finely chopped yellow onion 

2 tablespoons unbleached all-purpose flour 

1 ¼ cups heavy cream 

1 cup quartered button mushrooms 

3 large egg yolks 

1 tablespoon freshly squeezed lemon juice 

2 tablespoons dry sherry 

½ teaspoon hot paprika 

6 puff pastry shells 

¼ cup chopped flat-leaf parsley 

6 chives 

Steps: 

1. Place broth and chicken in a large heavy-bottomed sauce- 1 cup quartered pan and bring to a simmer over medium heat. 

1. Turn chicken over and gently poach, uncovered, until just cooked through, 3 large egg yolks about 5 minutes. 

1. Transfer chicken to a cutting board and cover with aluminum foil to keep warm. 

1. Strain broth lemon juice through a fine-mesh sieve into a heatproof 2-cup measuring cup and reserve. 

1. Melt 2 tablespoons butter in a large heavy-bottomed pot over medium-high heat. 

1. Add the peppers and cook, stirring frequently, until softened but not browned, ó to 8 minutes. 

1. Transfer peppers to a bowl and stir in ¼ teaspoon salt and ¼ teaspoon pepper. Set aside. 

1. Add the onion and remaining 3 tablespoons butter to the pot and cook over medium-low heat, stirring occasionally, until softened, 3 to 5 minutes. 

1. Add the flour and remaining 1 teaspoon salt and ¼ teaspoon with pepper and reduce heat to low. Cook, stirring constantly, for 2 minutes. 

1. Whisk in ¾ cup of the reserved broth, then add the cream and mushrooms. Simmer until mushrooms are tender, about 5 minutes. 

1. In a small bowl whisk the egg yolks, lemon juice, sherry, and paprika. 

1. Whisk about ½ cup of the sauce into the egg yolk mixture, then add the yolk mixture back into the sauce in the pot in a thin stream while whisking constantly. 

1. Cook over low heat, stirring constantly, until sauce is slightly thickened, about 2 minutes. Remove from the heat. 

1. Cut the chicken crosswise into 1/3-inch-thick slices and add to the sauce along with the peppers. 

1. Cook over low heat, stirring occasionally, until the chicken and peppers are heated through. If the mixture seems overly thick and stiff, add broth in small amounts until it reaches your preferred consistency. 

1. To serve, place the puff pastry shells on individual plates. Spoon the chicken mixture over each pastry shell, allowing it to attractively spill over onto the plate. 

1. Sprinkle with parsley and top each with a chive sprig. 

——————————————————————————————————————FAUX-GRONI 

Ingredients: 

Balloon glass 

Ice cubes 

1 oz. Aperitif syrup 

1 oz. Aperitif Rosso 

1 oz. alcoholic-free gin 

1 orange peel twist 

1 oz. (a splash) sparkling alcohol-free Rosé 

Steps: 

1. Place ice cubes in balloon glass. 

1. Pour in 1 oz. of non-alcoholic gin. 

1. Add 1oz. Aperitif syrup, and 1 oz. Aperitif Rosso. 

1. Rim the glass with the orange twist and drop it in the glass. 

1. Optional: Add a splash of alcoholic-free sparkling rose. 

1. Optional: Add a glass straw to make it chic!