Kil@wat Restaurant
139 East Kilbourn Ave.
Milwaukee, WI 53202
(414) 291-4793
www.kilawatcuisine.com

Michael Fish’s Pork Chops and Wild Rice

Pork Chops:

Thin cut, bone in pork chops, grilled for a few minutes on each side with Lawry’s Seasoning Salt

Wild Rice

For one 8 oz. bag of pure wild rice, bring chicken broth to a boil, add rice, then simmer for 1 hour and 10 minutes.

Drain.

Add 1 can of Campbell's Cream of Mushroom Soup.

Add 1 to 1.5 teaspoons of Lawry's Seasoning Salt.

Add a few pinches of garlic powder.

Melissa McCrady's Chicken

3 - 4 lbs of chicken (usually use chicken breasts and thighs)
¾ cup of raspberry vinaigrette (or something else fun, like pomegranate)
Zest of 1 lemon
1 cup pitted kalamata olives
2 cloves garlic (I use minced because easier)
Fresh thyme
1 tsp kosher salt
¾ tsp fresh ground pepper

Rinse chicken in cold water, pat dry and place in a baking dish large enough to hold all the chicken in a single layer.

Combine everything in a small bowl except only use 1/2 of the salt & pepper.

Pour over the chicken, making sure both sides are coated and put in refrigerator for at least one hour or even overnight.

Preheat oven to 425, season with remaining salt & pepper. Roast until brown about 20 minutes.

Reduce heat to 375 and continue to bake until done, approx. 40 minutes.

You can spoon the olives and juices over the chicken.