Creamy Pasta with Tomato Confit and Fresh Goat Cheese
F&W Best New Chef 1995 Terrance Brennan
Terrance Brennan cooks this pasta risotto-style by stirring in chicken stock a ladleful at a time. As the pasta releases its starch, the dish becomes delicately milky. Instead of finishing the dish with butter, he folds in goat cheese.
The spirit of Jamaica’s popular jerk sauce comes through in this superspicy, fragrant grilled chicken. To punch up the flavor even more, let the marinade sit for an additional 24 hours before adding the meat. To lower the heat, swap out Scotch bonnet chiles (among the world’s hottest) for jalapeños.