Chef Scott Shully's recent demonstration at Weyenberg Library

Chef Scott Shully presented a wonderful healthy cooking demonstration on Tuesday, July 13th at the Weyenberg Library in Thiensville.

Chef Shully prepared the following menu:

Brined & Grilled Herb Tucked Skin On Fresh Chicken Breast.
Brining brings extra mositure to your meats. For every gallon of water add 1/2cup granulated sugar and 1cup salt. Combine sugar & salt in a sauce pan add 1 qrt of water and heat over medium heat until dissolved. Return this mixture to the gallon unit.
Immerse your thawed meat into a container large enough to cover your meat. Smaller portions require less time (eg. several chicken breast could brine for an hour or two. Large turkeys could brine for 24 hours). When you are ready to cook, remove the meat pat dry with paper towel and cook with any of your favorite methods.

Blanched Fresh Asparagus w/ E.V. Olive Oil, Sea Salt, Cracked Pepper & Fresh Lemon - Peel thicker asparagus and immerse in boiling water until the asparagus is slightly limp. Remove the asparagus with a tong and quickly immerse in iced water to halt the cooking and retain the beautiful color. This is called "shocking".

Quick & Easy Tossed Salad Greens w/ Dijon Red Vine Vinaigrette - The secret technique for preparing the salad ahead of time is put the vinaigrette in the bottom of your serving bowl, place your greens on top, place a layer of damp paper towel on the greens and refrigerate till serving time. This can be done several hours in advance of our guests arrival.

Fresh Watermelon Salad w/ Reduced Balsamic Vinegar & Feta Cheese - 4 cups of balsamic vinegar slow simmered to a luscious, thick syrup should yield about one cup.