Labor-Free Labor Day Recipes

There's no need to spend you holdiay slaving away in the kitchen, so whether you're just hanging with the family or having guests over. we're going to share some easy recipes to help make your holiday weekend entertaining a breeze

Top Chef Alum/Finalist, Dave Martin stopped by with some of his quick and easy  family favorite recipes that'll take the labor out of labor day.


ON THE MENU: 
•                Free Range Chicken Tenders with Tabasco Buffalo & Blue Dipping Sauce
•                Watermelon, Heirloom Tomato and Blueberry Salad
•                Hoisin Cider Marinated Pork Tenderloin with Peach & Plum Salsa

-----

Free Range Tabasco Buffalo Chicken Tenders
Chef Dave Martin
Yields enough tenders for 3-4 guests

Ingredients:
1 lb Free Range chicken breast or tenders (cut into strips)
1 ¾ cups Japanese rice flour (Mochi) - found at Asian markets
2 ½Tbsp kosher salt
1 Tbsp black pepper

2 large eggs
Pinch of kosher salt
Canola Oil

Method:
In a medium mixing bowl add all of the dry ingredients and set aside. Whisk together the 2 eggs/salt and place in a small bowl. Clean your chicken and then set up a plate with the dry mixture next to the bowl with the blended eggs. Dip your chicken into the egg and then roll and cover completely in the flour mixture. The Japanese rice flour is so light and delicate it really makes a difference in the final product. Once all of your tenders have gone through the egg and flour mixture, place a small amount of canola oil  (1-2 Tbsp) into a skillet over high heat and cook your tenders for about 2 minutes each side or until cooked through. When they are just finishing cooking, turn off the heat and add a couple of Tablespoons of either the Buffalo Glaze or Kung Pao Sauce into the skillet/pan.  Let it heat up with the chicken, coating all of the tenders, and you can add a little heat if you need to get the sauce all warmed up.  You can serve them plain with the sauces on the side, but I love to use the method above for tastier tenders. If you do use the buffalo glaze, you can serve them up with my Groovy Gorgonzola Sauce from my first book for the perfect finish.


**These are a nice option for kids and you can keep them plain without the sauces.  Since there is no deep frying it's a much better choice than the frozen chicken nuggets on the market.


Tabasco Buffalo Glaze
Chef Dave Martin
Yields about 1 ½ cups of glaze

Ingredients:
½  cup TABASCO® Buffalo Style Hot Sauce
¼ lb unsalted butter
¾ cups granulated sugar
½ tsp kosher salt

Method:
In a small saucepan, add all the ingredients and heat on high until butter is melted and you are good to go. Set aside and serve with the Free Range Chicken Tenders.

 -----

Groovy Gorgonzola
Chef Dave Martin
Yields about 1 ½   cups of sauce

Ingredients:
8 oz Gorgonzola or your other Domestic Bleu
¼  cup of buttermilk
¼ cup of heavy cream
1 Tbsp. black pepper
2 Tbsp of sugar
½  Tbsp. of TABASCO®  Chipotle Pepper Sauce
½  Tbsp of fresh lemon juice

Method:

Place all ingredients into food processor and blend until smooth and creamy. Or keep it as chunky as you like. Taste for proper seasoning which should be creamy but sweet. Adjust as needed. ps…this sauce can also be used with your favorite salad, wings, veggies or just by the spoonful.

-----

Watermelon, Tomato & Blueberry Salad
Chef Dave Martin
Yields 6-8 salads

Ingredients:
12 oz red watermelon or yellow watermelon, small dice
12 oz red tomato or yellow tomato, small dice (or heirloom tomatoes)
*the key here is to have the watermelon and tomatoes have contrasting colors but if you can't find the various colors, it's all still great with the red on red.
8 oz wild blueberries