Sunrise Chef: Dennis Sweigert

Posted: 12:25 AM EST Dec 14, 2012   Updated: 4:54 PM EST Dec 14, 2012

Chef Dennis Sweigert of Galen Hall restaurant is showing us some holiday specialties and classics with a twist on this week's 69 News at Sunrise Chef Segment.

Stick blender hollandaise
1 1/4 cups (2 1/2 sticks) unsalted butter, cubed
touch dijon mustard
3 large egg yolks
2 Tbsp. fresh lemon juice, plus more
Kosher salt and freshly ground black pepper

heat butter until almost foaming, Separate eggs, add dijon , lemon juice salt and pepper blend eggs till frothy then steam butter to emulsify

Belsnickle chicken
6oz chicken breast pounded thin
1 oz clarified butted
Quarter of an apple sliced
2 oz. orange segments
1.5 oz brandy
½ cinnamon stick
3 oz fresh crème
1 teaspoon dried cranberries
salt and pepper to taste

heat butter lightly flour chicken breast sautéed chicken add apples till softened , add cinnamon stick, blame with brandy, allow to deuce add crème allow to reduce, add oranges and cranberries, taste to adjust seasoning

Twin filet Galen Gall
8 of filet mignon
3 oz jumbo lump
3 table spoons hollandaise sauce
Julienne onion and pepper
1 oz Demi glace
2 strips Crisp bacon

Fold crabmeat into hollandaise sauce and bake in a 400 degree preheated oven until warm
Butterfly filet, grill to your liking sauté onion and pepper

Place a pool of demi glace on plate, the filet is next, top with crab mixture , onions peppers and bacon