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In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Jim McManus from Emerald Grande prepares glazed chicken and brie cheese torte.

Click here for Chef Jim McManus' Profile

Florida Orange Tarragon-Glazed Chicken

Ingredients

4 each fresh chicken halves (de-boned except small wing drumette and leg bone, skin on)

Marinade

1qt. fresh squeeze Florida Orange Juice
1qt. fresh squeeze Florida Grapefruit Juice
1 cup extra virgin Olive oil
Marinade chicken over night

Glaze

2 small shallots - finely chopped
1/2 cup extra virgin olive oil
1 cup orange marmalade
1/2 cup of natural fresh tarragon chopped
Salt to taste

Preparation

Salt shallots in olive oil over medium heat till slightly caramelized. Add tarragon and saute for 30 seconds and deglaze with white wine. When wine is reduce 50% add marmalade, Florida Orange Juice and salt. Cook on low heat till slightly thickened, remove from heat.

Using pastry brush, completely cover each chicken half skin side up with mixture. Roast at 450F for approximately 30 minutes or until the skin is crispy and extremely caramelized. Serve atop baby field greens.

Raspberry Mascarpone Torte

Ingredients:

2lb. Ripe Brie
6oz. raspberry jam
45 raspberries
5.25 oz. apricot glaze

Preparation

Split the brie in half lengthwise. Spread the first layer of brie with mascarpone and raspberry. Dip the raspberries one by one into the apricot glaze (nice sheen and longer shelf life) place the raspberries all around the edge, and place the second layer of brie on top of the first. Add more mascarpone and raspberry jam on top and garnish with raspberries and mint is optional great for a Christmas party.