Guest Chef Gene Cammorata

Said Gene of his chicken salad recipe: “This chicken salad recipe is a light and refreshing alternative to traditional chicken salad with a spicy difference that is just right and a variety of textures that are like a party in your mouth. It can be served alone, with tortilla chips or on top of a bed of salad greens with appropriate garnishes and is tasty as well as unique.”
Cammorata went on to say, “I was always interested in cooking and at a young age, I figured out that if my mom didn’t make it, I wouldn’t like it so I had better learn to make it myself. I cooked my entire life and after my career as a rock star didn’t work out and I got thin, I thought that cooking would be a great option.”
Cammorata learned to cook from a French chef and worked in various large hotels before attending the California Culinary Academy in San Francisco. Upon graduating he worked for the Pebble Beach Company in Pacific Grove, Calif. , spent some time in Colorado and moved to Omaha in 1990. He ran a couple of restaurants before he and his wife Julie opened The Brass Grille in 1994. In 2003 they opened Come on into My Kitchen at 55th & Leavenworth Street where they remain today. Open Monday through Friday from 11 a.m.-2 p.m. and Sunday from 10 a.m.-2 p.m. During the summer months they serve dinner on Tuesday through Thursday from 5 p.m.-8:30 p.m.
Cammorata added, “My hope someday is to teach culinary full time and maybe just get that rock & roll band going.”

SOUTHWESTERN
CHICKEN SALAD

3 lbs. diced cooked chicken
1 diced roasted red pepper
1 diced roasted Anaheim chili
1 diced green bell pepper
1 diced small onion
1 can chopped smoked almonds

Dressing:

1 C. red wine vinegar
3 C. corn oil
2 Tbls. chopped cilantro
1 C. orange juice
Salt & fresh cracked pepper

Method:  Make dressing and mix with chopped ingredients.  Chill and adjust seasonings. And serve.