Last week’s Dinner Show featured our guest chef, Chef Sara Gibbs. As many of you know, Sara is ChefsLine’s southern foods specialist, an avid gardener, and amazing ChefsLine coach - especially for members who are looking for exciting vegetable dishes. What follows are recipes and some resources related to our 30 minute live radio broadcast.

  • Listen to the show online
  • Sara Gibbs’ website and cookbook
  • ChefsLine’s Guide to Kentucky Derby
  • Herbal Vinegars: Wonderful gift, especially good as a hostess gift or for Mother’s Day. Here is a great how-to document HERBAL VINEGARS.

    • Cilantro Pecan Pesto Chicken Salad
    by Sara Gibbs. From Southern Thighways

    The chicken salad is a tangy departure from sweet and fruity chicken salads and pairs well with homegrown tomatoes, cucumbers, and olives for a cool summer supper. It’s also a fine topping for baby greens with a red wine vinaigrette.

    Serves 4

    Ingredients
    2 cups diced poached chicken thighs (see recipe)
    3/4 cup diced celery
    1/2 cup toasted chopped pecans
    1/2 cup mayonnaise
    2 teaspoons fresh lime juice
    1/4 cup Cilantro Pecan Pesto (see recipe)
    Salt and freshly ground black pepper to taste

    Method
    Place the diced chicken thighs, diced celery and pecans in a medium-sized bowl and toss to mix thoroughly. Set aside.
    Whisk the mayonnaise, lime juice and 1/4 cup pesto in a small bowl until well blended. Carefully fold the pesto mayonnaise into the chicken mixture. Taste and season with salt and pepper. Chill for about 30 minutes prior to serving to allow the flavors to blend.

    Cilantro Pecan Pesto

    The pesto recipe yields more than the chicken salad requires; but don’t worry, it’s a great condiment to have on hand for a tasty addition to grilled cheese sandwiches and to shrimp & grilled onion quesadillas.
    Yield: 1 1/4 cups

    Ingredients
    3/4 cup olive oil
    1/2 cup pecan pieces
    3/4 cup Parmesan cheese
    1/2 teaspoon black pepper
    1/2 teaspoon salt
    2 garlic cloves, chopped
    1 bunch cilantro, washed and picked free of stems (about 3 cups)
    1 Tablespoon fresh lime juice

    Method
    Place olive oil, pecans, Parmesan cheese, black pepper, salt and garlic in food processor and pulse until a paste forms. Add cilantro while blade is running and process until smooth. Blend in the lime juice and taste. Add more salt or other seasonings if necessary. Refrigerate until ready for use.

    Cook’s Secret: Toast those pecans! To toast the pecans, spread them on a baking sheet and bake in a 350° F oven for 5-10 minutes. This helps release the natural oils, enhancing the flavor.