In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Chef Gerry Nooney from Sugarbush prepares Hungarian goulash.

Click here for Chef Gerry Nooney's Profile

Hungarian Goulash

2 lbs 8 oz of lean pork cubed
1 onion small dice
1 Tablespoon canola oil
1/4 cup sweet paprika
1/2 teaspoon hot paprika
1 cup chicken stock
1 bay leaf

2 Tablespoon whole leaf marjoram
1/4 cup ketchup
1/2 cup drained sauerkraut
1 Tablespoon kosher salt

In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Gerry Nooney from Timbers prepares Cider Risotto.

Click here for Chef Gerry Nooney's Profile

Cider Risotto Sea Scallops and Cob Smoked Bacon

1 cup Arborio rice
2 cup cider
1 shallot
1/2 lb cob smoked bacon
1 lb dry sea scallops
1/2 cup petite peas frozen
1/2 cup white wine
Butter
Parsley
Fresh sage

In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Gerry Nooney from Timbers prepares roast chicken and cider.

Click here for Chef Gerry Nooney's Profile

Roast Chicken and Cider Marmalade

INGREDIENTS:

2 whole chickens
2 cups cider
2 cups sugar
2 apples
1 slice fresh ginger
2 limes
1/2 stick no salt butter
1/4 cup white wine