From: Kitchen/pastry chef Laura Heinlein, Grand Central Baking Co., Seattle. This recipe won first prize/salad category in the recent Peanut Advisory Board Chefs' Recipe Contest. Yield: 24 servings. 3 lb. chicken breast, boneless, skinless as needed, water to cover PASTA: 2 gallons water 1/4 cup kosher salt 3/4 lb. linguini, dry 3/4 Tbsp. peanut oil BON BON SAUCE (YIELDS 5 CUPS): 1/4 cup ginger, fresh, minced 1/4 cup garlic, fresh, minced 1 1/4 Tbsp. white pepper, ground 1 1/4 Tbsp. ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.