Food and Recipes

Sunrise Chef: Evan Kechely

Sunrise Chef: Evan Kechley

Cigar smokers and lovers of fine food -- unite!  Jeff Brown and Evan Kechely of Leaf Restaurant, Cigar Bar and Lounge in Easton joined 69 News at Sunrise to show us some of their delicious recipes.  Their menu includes everything from steak and seafood to burgers and salad. Cigars can be bought at the restaurant and they offer weekly specials.

French Quarter Chicken

Yield: 4 servings

4 Large boneless chicken breasts
4 cups Buttermilk
4 cups Flour seasoned with salt and pepper to taste
1/4 cup Canola Oil
4 oz Shallots - minced
2 oz Garlic - Minced
1/2 cup White wine
2 cups Chicken Stock (store bought ok, homemade preferred)
1 cup Heavy Cream
1/4 cup Dijon Mustard
2 Fresh tomatoes - diced
1/2 cup scallions - finely chopped
1/2 Lb Jumbo lump crab meat pinch
salt and pepper to taste

1 Marinade chicken in buttermilk overnight
2 dredge chicken in seasoned flour
3 Heat canola oil in large skillet
4 add floured chicken breast to skillet and brown on both sides
5 transfer chicken to 425 degree oven
6 Add garlic and shallot to skillet and sweat with salt and pepper
7 deglaze with white wine and chicken stock - reduce by half
8 Add heavy cream and reduce by half
9 add mustard, tomato, scallion, and crab - reduce until thickened
10 adjust sauce seasoning with salt and pepper to taste
11 Return chicken to skillet/sauce once internal temp reaches 165 degrees
12 transfer chicken to plate and pour sauce over
13 serve with your favorite side dishes

Monk's Mussels

Yield: 4 servings

1/4 cup Clarified Butter
4 Lbs Fresh Mussels
4 oz Shallots - minced
2 oz Garlic - minced
1 tsp Coarse sea salt
1/2 tsp black pepper
2 bottles Weyerbacher Merry Monks (24 Floz total)
1 Lemon - Juice and zest
1 cup Heavy Cream
1 Tbsp Unsalted butter
2 Tbsp Fresh Parsley - finely chopped
1 Tbsp Fresh scallion - Finely Chopped

1 Heat clarified butter in large skillet
2 Add mussels, shallots, garlic, salt, and pepper - saute briefly
3 deglaze with merry monks and lemon juice - simmer until reduced by half
4 add lemon zest and cream, reduce again until sauce is thickened
5 remove from heat
6 add unsalted butter, parsley, and scallions
7 serve immediately

Pork au Poivre

Yield: 4 servings

4 - 12oz Bone in frenched pork chops (you may substitute boneless)
1/4 cup Coarsely ground black peppercorns
1 Tbsp Coarse sea salt
1/4 cup Vegetable oil
1 cup Brandy (you may substitute cognac)
1/2 cup Demi-Glace (store bought ok, homemade preferred)
1 cup Heavy Cream
Pinch sea salt and black pepper to taste

1 Pat pork chops dry with paper towel
2 season with salt and liberally with peppercorns
3 Heat vegetable oil in large skillet
4 Sear pork chops on both sides.
5 remove pork chops and transfer to oven at 425 degrees
6 Deglaze skillet with brandy
7 Add demi glace and heavy cream and allow to reduce until thickened
8 Remove pork chops from oven when internal temp reaches 140 degrees (Medium) approx 15 minutes*
9 Allow pork chops to rest for at least 10 minutes covered with foil
10 Adjust sauce seasoning with additional salt and pepper if necessary

*Please note that oven times will vary based on the cut of pork used.

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Allentown, PA 18102




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