News

Sunrise Chef: Dennis Sweigert

Sunrise Chef: Dennis Sweigert

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


DISCLAIMER FOR COMMENTS: The views expressed by public comments are not those of this company or its affiliated companies. Please note by clicking on "Post" you acknowledge that you have read the TERMS OF USE  and the comment you are posting is in compliance with such terms. Your comments may be used on air. Be polite. Inappropriate posts or posts containing offsite links may be removed by the moderator.

Allentown, PA 18102

35°F

Clear

TONIGHT

  • %

This Week's Circulars

Latest from the newsroom