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Article by Mary Brady | HOMETOWN LIFE
Article by Mary Brady | HOMETOWN LIFE
They just celebrated their 60th anniversary in the Detroit area
Diamond Jim Brady's Bistro is marking 60 years, and something that's been on the menu for more than 20 years is stuffed Boursin chicken.
Ingredients:
4 – 6 ounce boneless chicken breasts
5 oz. package Boursin cheese with garlic and herbs, softened
5 oz. cream cheese, softened
¼ cup shredded parmesan cheese
4 T. butter
1/3 cup shredded carrots
½ cup chopped, toasted walnuts
1/3 cup chopped parsley
2 T. flour
3 cups bread crumbs: homemade, store bought or panko
Directions:
1. place chicken on a cutting board, cover with plastic wrap and pound to ¼ inch with a meat mallet.
2. in a mixing bowl beat together flour, Boursin, cream cheese, carrots, walnuts and ½ of the chopped parsley.
3. divide mixture between flattened breasts and roll into a log tucking in ends.
4. combine remaining parsley, parmesan cheese and bread crumbs.
5. brush chicken with butter and roll in bread crumb mixture.
6. bake at 350 degrees for 40-45 minutes.
Recipe serves 4.
Diamond Jim Brady's Bistro is marking 60 years, and something that's been on the menu for more than 20 years is stuffed Boursin chicken.
Ingredients:
4 – 6 ounce boneless chicken breasts
5 oz. package Boursin cheese with garlic and herbs, softened
5 oz. cream cheese, softened
¼ cup shredded parmesan cheese
4 T. butter
1/3 cup shredded carrots
½ cup chopped, toasted walnuts
1/3 cup chopped parsley
2 T. flour
3 cups bread crumbs: homemade, store bought or panko
Directions:
1. place chicken on a cutting board, cover with plastic wrap and pound to ¼ inch with a meat mallet.
2. in a mixing bowl beat together flour, Boursin, cream cheese, carrots, walnuts and ½ of the chopped parsley.
3. divide mixture between flattened breasts and roll into a log tucking in ends.
4. combine remaining parsley, parmesan cheese and bread crumbs.
5. brush chicken with butter and roll in bread crumb mixture.
6. bake at 350 degrees for 40-45 minutes.
Recipe serves 4.
(WJBK) -This recipe for Steak Diane comes courtesy of owner and certified Executive Chef Mary Brady and partner Chef Sharon Juergens.
The Steak Diane recipe out of NYC was first prepared in the 1920s, and was popular with the “café society" It was made common in restaurants in the 40s and 50s.
Jim Brady was a fan of the finer things in life and the glam of the 1920s, so Steak Diane made its way onto the Diamond Jim Brady's Bistro menu.
STEAK DIANE
Dinner for Two
1# Filet Mignon, sliced into four 4 oz Medallions
2 Whole Shallots, Sliced Thin
1 C. Sliced Button Mushrooms
2 oz. Brandy
5 oz. Demi-Glace
2-3 oz. Heavy Whipping Cream
Salt & Fresh Cracked Black Pepper
Generously season medallions of beef, while heating olive oil in a in a large sauté pan. Sear medallions on one side until well browned, add shallots and mushroom to pan, turn medallions. Cook vegetables until soft, deglaze pan with brandy, allow to flame. And reduce by half, add glace, bring to boil. Remove meat if medium rare, reduce glace to half, add cream and season and simmer to thicken. Pour sauce over meat then serve immediately. We recommend serving with Mashed Potatoes & Roasted Asparagus
The Steak Diane recipe out of NYC was first prepared in the 1920s, and was popular with the “café society" It was made common in restaurants in the 40s and 50s.
Jim Brady was a fan of the finer things in life and the glam of the 1920s, so Steak Diane made its way onto the Diamond Jim Brady's Bistro menu.
STEAK DIANE
Dinner for Two
1# Filet Mignon, sliced into four 4 oz Medallions
2 Whole Shallots, Sliced Thin
1 C. Sliced Button Mushrooms
2 oz. Brandy
5 oz. Demi-Glace
2-3 oz. Heavy Whipping Cream
Salt & Fresh Cracked Black Pepper
Generously season medallions of beef, while heating olive oil in a in a large sauté pan. Sear medallions on one side until well browned, add shallots and mushroom to pan, turn medallions. Cook vegetables until soft, deglaze pan with brandy, allow to flame. And reduce by half, add glace, bring to boil. Remove meat if medium rare, reduce glace to half, add cream and season and simmer to thicken. Pour sauce over meat then serve immediately. We recommend serving with Mashed Potatoes & Roasted Asparagus
