What I made as a private chef in Beverly Hills. Have you tried the skin down cutting technique yet?

Crispy skin grilled chicken.
Italian salsa verde
Tarragon-mustard sauce
Crispy golden brown potatoes
Mishmashed vegetables

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This is what I made today as a private chef. I started off by peeling these rusted potatoes because they take the longest amount of time and I only have an hour and a half to serve lunch. I cubed, rinsed, and put them in cold water with kosher salt, some aromatics, and put it over high heat. Remember, always start your potatoes in cold water so that it cooks evenly. I like to simmer them so that they don’t break up too much early on. Once they’re cooked, I drain them, remove the aromatics, toss with plenty of olive oil, and give that a rough mix to create a mashed potato crust around the outsides of the potatoes. That’s going to cook up super crispy in the oven. Pour a little more oil onto a heated sheet pan. Gently place the mashed potato coated potatoes and into the oven at 400° Fahrenheit convection for 30 to 40 minutes or just until they’re crispy. I broke down this chicken yesterday and let it dry brine overnight with kosher salt to dry the skin out and to season the inside. Coat them with a thin layer of olive oil and get that onto the grill to slowly cook. I want to get that skin as crispy as possible. We got a bunch of vegetables from the farmers market. So, I wanted to do a little mish mash of sauteed vegetables. I cut some thin asparagus, string beans, heirloom carrots, and summer sweet corn. A good mix of vegetital and sweet vegetables and a variety of different textures. Around the 20-minute mark, I gave these potatoes a quick flip to ensure all sides are golden brown and crispy. For the sauteed veg, I start off with the carrots since they take the longest. It might look like a lot of oil here, but remember that all those other vegetables will be going in there as well. Once they’re slightly colored and 80% cooked through, I add the asparagus and string beans with a touch of salt. Always season as you go. Then the corn near the end. I find that if you cook the corn too much, they do get a little starchy. Some sunold tomatoes for juiciness, and just let those heat through. I remove it from the heat, toss with the Italian salsa verde from a few videos back, which is going to make it nice and vibrant. Lots of fresh herbs, a bit of garlic, lemon juice and zest and some briney capers. To make the sauce for the chicken, I sweated down some finely diced shallot and I added in the compound butter I made a while back as well that had garlic, smoked paprika, worsture sauce and mustard. Delaze with white wine and just let that reduce. I love the acidity and the flavor of reduced white wine with chicken. Once the harshness of the alcohol is gone, I added Dijon mustard, whole grain mustard, a bit more of that compound butter, some fresh sliced teragon, which goes beautifully with chicken, parsley and chives for freshness, and that’s our sauce. The chicken is done and after about 25 minutes, skin side down on the grill, that skin is very, very crispy. I’ve said this before, but if you want to keep your skin on when you cut your crispy skin protein, put it skin side down, cut through the meat, and drop your knife when it reaches the skin. It’ll sound like this. Then it’s time to plate. Drop down the sauteed vegetables tossed in the Italian salsa verde. Super crispy roasted potatoes, the teragon mustard sauce that’s a little bit smoky from the butter, the crispy skin grilled chicken, chives that I made a mess with, so I had to wipe down the plate. And that’s lunch. Have you tried the skin down cutting technique