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FacebookThe Inside Dish on Chef Kevin’s Narragansett Restaurant Week Menu at Trio
Chef Kevin served up a special dish this past Friday on the Rhode Show, highlighting one of the entree selections featured on Trio’s Narragansett Restaurant Week menu. Since watching the video, Trio has definitely been moved to the top of our Restaurant Week route. Read on for the full recipe if you’d prefer to make it at home!
We’re cooking Grilled statler breast with parmesan polenta cake, sauteed rabe and stewed tomato with Executive Chef Kevin DeLibero from Newport Restaurant Group.
Ingredients:
1 10oz Statler Breast
½ bunch Rabe
1 cup corn meal
¼ parmesan
½ onion
¼ of butter
1 quart of water
2 cloves of garlic
Procedure:
Blanch rabe in heavy salted water till tender place into a ice bath to stop the cooking.
In a sauce pan, melt the butter.
Add onions and cook till translucent.
Add in water and bring to boil(turn down to a simmer).
Slowly start to add in the corn whisking till it is all added.
Cook the polenta for 2 hours on low heat.
Finish with the parmesan cheese and place into a cake pan to cool. Grill the statler breast for 10 minutes on the grill.