Wood Grilled Chicken with Yams

If you enjoy costume parties and tasty food from some of Tulsa's best chefs, then mark your calendars for the March of Dimes Gourmet Gala and Chef's Auction this Saturday. Edwin O'Connell is the Executive Chef and General Manager of Copeland's of New Orleans.

Monday, October 20th 2008, 10:29 am

By: News On 6

Mashed sweet potatoes
• 3 lbs sweet potatoes baked and peeled.
• ½ lb salted butter
• 2 tsp kosher salt
• 1 cup sugar
• Mix all ingredients until smooth and evenly colored

Caramelized onions
• Peeled sliced onions, cooked over a low flame in butter, salt and pepper, until soft and sweet

Grilled chicken breast
• 6-8oz breast per person
• ½ tsp Cajun seasoning per breast
• Clarified butter
• Coat chicken in butter and spices and flame grill until cooked to an internal temperature of 165 degrees is reached

Spiced pecans
• 1lb pecan pieces
• 2 tsp cayenne pepper
• 1 tsp salt
• 1 tsp pepper
• 6 oz water
• Mix all ingredients until evenly coated. Bake on a sheet pan in a med oven until dry

Place yams in the center of the plate. .
Top the chicken with spiced pecans and caramelized onions, then place on top of the yams.
Drizzle with Worcestershire sauce.
Garnish with parsley and fried onion strings.