Meehan’s Public House Chef Shares Two Sensational Recipes

Chef Valintinus Domingo is top toque at Meehan’s Public House in Vinings, where diners have been coming for traditional Irish fare and cold pints for over 7 years. He took a break from Meehan’s kitchen to come cook in ours durning the Atlanta Fall Gift & Home Furnishings Market℠ and The Atlanta Gourmet Market®. In case you missed his demonstration, he’s shared two recipes with us. Make these the next time you are entertaining guests.

Roasted Tomato and Goat Cheese Bruschetta
from the kitchen of chef Valintinus Domingo

Crostinis
1 baguette sliced into 6 pieces
4 Tbsps. olive oil
Salt & Pepper to taste

Method:
Preheat an oven to 350 degrees. Place the sliced baguette on a cookie sheet. Drizzle olive oil over the baguette (crostinis), adding more if desired. Season with salt and pepper and toast in the oven for 15 minutes or until golden brown. Remove from the oven and set aside to cool.

Herb Roasted Tomatoes
3 vine ripe tomatoes
1 bunch fresh parsley
5 fresh basil leaves
2 tsps. minced garlic
1/4 cup olive oil
Salt & Pepper to taste

Method:
Preheat an oven to 350 degrees. Chop the tomatoes into medium size chunks and set aside in a bowl. In a food processor, add the herbs and garlic and puree until smooth. While the food processor is running, slowly add the olive oil to emulsify the dressing. Season with salt and pepper. Add the dressing to the tomatoes and toss to combine. Spread the tomatoes onto a cookie sheet and roast for 30-35 minutes.

Goat Cheese Mousse
2 packs of cream cheese
1 8 oz. tub of goat cheese

Method:
In the bowl of a standing mixer, whip together both cheeses until light and fluffy, about 5 minutes. Place in piping bag and leave at room temperature.

Putting It Altogether…
Place the roasted tomatoes onto the crostinis. Pipe goat cheese mousse on top of the tomatoes and set in a broiler oven until the goat cheese has a slight char. Take out of oven and let sit for 2-3 minutes. Enjoy!

Grilled Chicken Flatbread with Spinach, Asiago, Cheddar Cheese 
with Jack Daniel’s Bacon Marmalade
from the kitchen of chef Valintinus Domingo

Jack Daniel’s Bacon Marmalade
4 pieces of applewood smoked bacon, chopped
½ onion, diced
2 oz. Jack Daniel’s
2 oz. brown sugar

Method:
Render the bacon in a saucepot until almost crispy. Add the diced onion and cook for 2 more minutes. Deglaze with Jack Daniel’s and add the brown sugar. Continue to cook until the liquid has been reduced. Place the mixture into a food processor and puree. Set aside until cool.

Putting it all together…
1 flatbread or pita
Jack Daniel’s marmalade (see above)
5-6 spinach leaves
1 cooked grilled chicken, diced
2 oz. shredded Asiago cheese
2 oz. shredded cheddar

Method:
Preheat an oven to 350 degrees. Spread the bacon marmalade generously over the flatbread or pita. Lay out the raw spinach over the flatbread and top it with the chicken and cheeses. Place the flatbread on a cookie sheet and bake in the oven for 10-15 minutes. Remove from the oven and let cool 2-3 minutes. Cut the flatbread into 4 wedges or 9 squares. Enjoy!

Meehan’s Public House has three locations including Downtown Atlanta, Sandy Springs and Vinings. For information call 404-214-9821 or visit www.meehansdowntown.com.

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