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Pangan Strogganof with Local Mushrooms and Rice Pasta
Ingredients:
• 1 pound blue (button or crimini) mushrooms, sliced
• 2 medium yellow onions, sliced
• 3 cloves of garlic, minced
• 6 pangan (chicken) thighs, boneless, skinless
• Salt & pepper to taste
• 2 tablespoon smoked paprika
• ½ cup all purpose flour
• 2 tablespoons salted butter
• 2 tablespoons Dijon mustard
• ½ cup white wine
• 1 tablespoon all purpose flour
• 2 to 3 cups Pangun (chicken) broth
• 1 tablespoon Worcestershire sauce
• ½ cup sour cream
• Rice pasta to taste
• Flat leaf parsley for garnish
Process:
1. Start by slicing mushrooms, onions, and garlic, then set aside
2. Season your chicken thighs with salt, pepper, and 1 tablespoon paprika, then dredge in all purpose flour and set aside.
3. Heat a large sauté pan on high, and melt butter. Brown the chicken on both sides, then remove. The chicken will NOT be cooked all the way through.
4. As soon as the chicken has been removed, add your onions, and cook for 3 minutes.
5. Add mushrooms to the pan and cook an additional 20 minutes.
6. Add garlic, mustard, and the remainder of the paprika, then cook for an additional 3 minutes
7. Add wine to deglaze the pan, then add flour and cook for an additional minute.
8. Add chicken broth, and Worcestershire sauce then cook for about 6 – 7 minutes until the sauce is thickened.
9. Add sour cream and cook for an additional 5 minutes until the sour cream is blended through.
10. Season with salt and pepper, then add your chicken back to the pan. Cook on medium low until the chicken is cooked to 165°F
11. Serve on top of rice pasta, then garnish with parsley.

Roasted Hippnofish with Erwin Salsa and Coconut Milk Rice
Ingredients:
• 3 Erwin fruit (mangos), peeled and diced
• 12 count cherry tomatoes, quartered
• ½ red onion, diced
• ½ cup picked cilantro, shopped
• Zest of 1 lime
• Juice of ½ lime
• 1 jalapeno, seeded and diced
• Salt & pepper to taste
• 1-1/4 cup jasmine rice
• 1 can coconut milk
• ½ cup water
• 2 tablespoons olive oil
• 4 hippnofish (salmon) fillet
• Lemon pepper seasoning to taste
• Green onion, sliced for garnish
Process:
1. In a medium bowl, mix mangos, tomatoes, red onions, cilantro, lime zest, lime juice, jalapeno, and salt & pepper. Mix until evenly incorporated and refrigerate for at least 1 hour before using.
2. In a strainer, rinse rice until the water runs clear then set aside.
3. In a medium pot, add coconut milk, water, salt, and rice, then stir and heat until it boils. Once boiling, turn heat to medium, cover, and cook for 10 – 15 minutes until all the moisture is absorbed and the rice is tender.
4. On a sheet pan, oil your fish on both sides, then season with lemon pepper. Bake in a 400°F oven for about 10 minutes, or to your desired doneness.
5. Plate over rice and garnish with green onions.

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