Crostini and Bruschetta

1. Combine all ingredients.  Use as an Italian salsa for Bruschetta topping.

1. Brush both sides of the sliced bread with the garlic/oil mixture.
2. Bake or grill, leaving a chewy texture to the center.
3. Crostini favors oil and is usually served as a room temperature crouton, while Bruschetta favors butter and is served warm or hot with toppings.  To set up your Bruschetta as an appetizer:  slice the tomatoes instead of dicing, arrange one slice on top of the Bruschetta with a slice of fresh Mozzarella, half of a Kalamata Olive and a small sprig of the Basil.  Lightly bathe your tomato and cheese with the seasoned oil mixture first. This is a variation of a Caprese salad.

1. Place all ingredients in a large skillet with a lid.
2. Cook covered over medium heat for 15 minutes.

1      18 Lb.        Turkey, boned as described in the demo
2      Envelopes  Unflavored gelatin
4      Oz.            Sherry wine
2      Tbsp.          Dry herbs of your choice, reconstituted in hot water
½     Cup           Olive oil
To taste             Salt & Black pepper

1      Medium     Onion cut in quarters
2      Stalks                Celery cut in chunks
2      Carrots      Cut in chunks
1 ½   Cups          White wine
1      Cup           Chicken Broth
½     Cup           Heavy cream (optional)

1 Rack of Lamb

1. Cover bones with tin foil (so they don’t burn or turn dark while cooking)
2. Season lamb rack with salt and pepper, grill to Rare
3. Remove lamb and rub the Dijon mustard mix on the top side of the meat (avoid bones)
4. Return to grill and cook over medium heat until medium rare or 135 degrees.

Dijon Mustard and Honey Glaze

1 cup Dijon mustard
¼ cup honey
Salt and pepper to taste

Mix ingredients until combined and refrigerate.

Rhubarb Chutney

2 cup peeled and diced Rhubarb
1 diced red pepper
1 diced red onion
1 seeded and diced jalapeno pepper
1 cup diced strawberries
½ cup white wine vinegar
½ cup white sugar
Salt and pepper to taste

• Heat oven to 375
• In a large skillet, melt the butter and add the brown sugar and cinnamon
• Over low heat cook the sugar mixture for 5 minutes
• Add the fruit slices and top with puff pastry that has been cut to the size of the pan you are using
• Place in the oven for 25 minutes
• Remove from the oven and invert onto serving tray

• Heat the olive oil over medium heat in a stock pot, add the carrots, onion and celery.
• When vegetables start to soften add the chicken stock and bring to a boil.
• When the stock is boiling add the tarragon and pasta, cook 8 minutes and add the chicken, and return to a boil
• Stir in the cornstarch and cook 2 minutes longer.

• Shape pizza crusts on a floured board as demonstrated by the chef.
• Place on a pizza Peel.
• Brush lightly with olive oil and arrange the toppings on the pizza dough.
• Place on a hot Pizza stone and bake in 425 degree oven until crust is lightly browned.
• Remove from the oven using pizza peel.

 

1. Season pork tenderloin with salt and pepper.
2. Brown the pork lightly on all sides.  Do not cook through.
3. Combine the egg whites and the mustard and brush onto the pork. 
4. Roll in the crushed nuts.
5. Bake in a 375 degree oven for 15 minutes.

Mandarin Orange Dressing

1. Place the oranges, soy sauce, sesame oil, rice wine vinegar and honey, blend on low speed until oranges are pureed.
2. With blender running drizzle in the oil.

12 ea.                   Red Potatoes cut in half

Season and rub with….
4 Tbsp.       Olive oil
2 Tbsp.       Mixed herbs: Oregano, Basil, Thyme, and Rosemary
Pinch Salt
Pinch Pepper
1 tsp. Paprika
1 tsp. Cumin

Place on sheet pan and bake in 350-degree oven until soft & browned.

4 to 6 ears corn, grilled and corn removed from cob
2 Ancho Chiles, grilled and diced
2 Tbls Butter or olive oil
1 Yellow Onion, diced small
1 Red Bell Pepper, diced small
2 stalks Celery, diced small
1 small can Ortega Green Chilies
3 cups Chicken Stock
3 cups Milk
2 Tbsp Chili Powder
1 Tbsp Cumin
¾ cup Blond Roux
½ cup Cheddar Cheese
½ cup Jack Cheese
Salt and Pepper to taste
½ cup heavy cream

Char the corn and Ancho Chile and set aside to cool.
Over med heat melt the butter and sweat the onion, bell pepper and celery until transparent.
Add the green chilies, milk, stock, chili powder and cumin, increase heat and bring to a boil.
Remove corn from cob and seed and dice the Ancho Chili and add to boiling soup.
Whisk in the blond roux and cook 5 minutes.
Stir in the cheeses until melted
Adjust seasoning with salt and pepper
Stir in cream and remove from heat.
8 to 10 servings

Shredded Lettuce and/or Cabbage
Shredded Carrot
Sliced Cucumber
Edamame
Greene Onion
Cooked Chicken Breast, Shredded or Chopped
Fried Wonton skins
(Use as much of each ingredient as you like)

Dressing
16oz. Can of Mandarin oranges drained
1Tablespoon sesame oil
¼ Cup honey
¼ Cup Soy sauce
¼ Cup rice wine vinegar
1Teaspoon ginger, ground
½ Cup Canola Oil

Combine in a blender until well mixed.  This makes quite a lot of dressing.  It can be stored in the refrigerator for up to a month.

1 pound ground beef or ground turkey (lean cooked and drained)
1 green bell pepper (medium diced)
½ yellow onion (diced)
3 cloves garlic (chopped)
1 16oz can diced tomato (with juice)

Sauce

¼ cup catsup
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon sugar
½ cup beef stock
2 tablespoons cornstarch
1 teaspoon ginger

1. Prep all of the vegetables
2. Brown the hamburger or turkey over medium high heat and drain the fat from the pan.
3. Add the onion, garlic and bell pepper and continue cooking over medium heat.
4. Add the tomatoes with the juice to the pan and continue cooking over medium heat.
5. Combine all remaining ingredients together in a bowl and stir until well mixed.
6. Add this mixture to the pan and cook for 5 minutes or until sauce thickens.

Makes 6 servings, serve with rice

1 bag cherry tomatoes, stems removed, rinsed and cut in half
1 cucumber, peeled and diced
1 ball fresh mozzarella, cut into bite sized pieces
1 can small black olives, drained
¼ cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste

1. Combine all ingredients in a bowl and stir to mix ingredients.
2. Chill until ready to serve