Try Vega's creations

Try your hand at some of these recipes from talented young chef Jesse Vega.

BELGIAN ENDIVE SALAD

1 slightly firm Bartlett pear, cored and sliced

¼ cup pecans, toasted and roughly chopped

½ cup cheddar cheese, diced in ½-inch cubes

2 endives

1 head frisse lettuce, cleaned and cut into small pieces

3 tablespoons Smoked Bacon Vinaigrette

Salt and pepper to taste

Clean and separate the largest endive leaves, and set aside. In a mixing bowl, combine all remaining ingredients and lightly toss. Fill endive leaves with the salad mixture and enjoy! Portion size is about five leaves per person. Serves 4.

VINAIGRETTE

¼ cup red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

3 strips crispy bacon

½ cup vegetable oil

Cook bacon in pan on medium high heat until crisp. Remove from pan, pat dry with paper towel and chop.

Combine all ingredients except for vegetable oil in a mixing bowl. Whisk rapidly while slowly adding the oil. When dressing is fully emulsified, season with salt and pepper.

SERRANO WRAPPED CHICKEN WITH CREAMY CHIVE QUINOA AND ROASTED BEET MOJO

2 boneless, skinless chicken breasts cut in half lengthwise

½ pound Serrano ham sliced thin (you can substitute with prosciutto)

1½ cups quinoa

3 cups water

½ bunch chives, sliced

1 clove garlic, minced

3 tablespoons vegetable oil

1 cup heavy cream

1/3 cup room-temperature goat cheese, crumbled

Preheat oven to 350 degrees. On a cutting board, place 3 strips of Serrano ham lengthwise, slightly overlapping at the edges (or enough to cover the chicken). Lay the halved chicken breast horizontally along the bottom edge of the Serrano strips. Roll the chicken tightly using the tips of your fingers, making sure the Serrano is wrapped tightly around the chicken.

Heat 1 tablespoon vegetable oil in an ovenproof sauté pan. Sear the chicken, edge-side first to seal, then evenly over medium high heat. When lightly browned, place chicken in oven for 15 minutes.

To make the quinoa, bring water to a boil and stir in quinoa. Lower heat, cover and cook for 20 minutes.

Add 2 tablespoons vegetable oil to a preheated medium sauté pan. Sweat garlic for a few seconds or until translucent. Add quinoa and stir thoroughly to coat with oil. Add heavy cream, stirring until slightly thickened but creamy. Turn off the heat, stir in goat cheese and chives.

To plate: Place quinoa in center of plate and spoon beet mojo around it. Slice and place chicken on top. Serves 4.

BEET MOJO

1 medium beet, roasted, peeled and diced small

1 orange, zested and juiced

1 teaspoon cumin

3 sprigs thyme, leaves removed and finely chopped

¼ cup extra virgin olive oil

Salt and pepper to taste

Combine all ingredients in a mixing bowl and season to taste.

LIME FLAN WITH FRESH MANGO & STRAWBERRY SALAD

2 cups heavy cream

½ cup sugar

3 whole eggs

1 lime, zested and juiced

1 ripe mango, peeled and diced

1 pint strawberries, hulled

and quartered

4 mint leaves, thinly sliced

1 pitcher water

For the caramel:

½ cup sugar

¼ cup of water

Combine sugar and water in heavy-bottomed saucepan. Cook on high heat until the mixture becomes light amber in color. Remove from heat and stir with a spoon until cooled and thickened.

Evenly distribute the caramel mixture into four 5-ounce ramekins and set aside to harden.

To make the flan: Preheat oven to 275 degrees. In a heavy bottomed saucepan, heat heavy cream, lime zest and lime juice. Whisk eggs and sugar until pale in color.

Be sure to keep an eye on the cream to make sure it doesn't boil over. Temper the egg mixture by slowly pouring in your hot cream while whisking the eggs.

Distribute the mixture evenly into your ramekins and place ramekins into roasting pan. Place the pan into preheated oven and add water to pan until half of the ramekins are submerged in water. Bake for 30 minutes or until custard is set when you jiggle it.

Put aside for 20 minutes and then refrigerate for at least another hour (this can be made a day ahead).

Lightly toss mango, strawberries and mint in a separate bowl and set aside.

To plate: Run a paring knife around the edges of the flan to loosen it. Place the plate on top of the ramekin and carefully turn the plate right side up releasing the flan.

Top flan with fruit salad and serve. Serves 4.