Ingredients:
Scallops: 8 jumbo scallops salt to taste 1 lemon, juiced 4 tbsp butter oregano to taste vegetable oil Feta Mashed Potatoes: 4 oz feta 2 tbsp olive oil 2 tbsp melted butter 1 lb potatoes, cubed 4 tbsp butter Instructions: Feta Mashed Potatoes: 1) Add potatoes to salted water in a sauce pot. Boil the potatoes 2) While potatoes are boiling whip the feta with olive oil, salt, pepper, and 2 tbsp melted butter in a food processor or magic bullet. 3) Once potatoes are tender, mash them with the 4 tbsp of butter and whip in the whipped feta. Scallops: 1) Pat dry the scallops. Salt each side of the scallops. Heat a saute pan over medium high heat. Add the vegetable oil. Sear scallops 2-3 minutes a side or until a golden crust has formed. Flip and sear other side. 2) Remove scallops. Lower heat. Add butter and lemon juice. Add salt and oregano to taste. Notes: 1) Use a good quality olive oil. 2) Make sure saute pan for scallop is hot otherwise they will stick. As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Magic Bullet amzn.to/3jvNTZS Saute Pan amzn.to/3rx65oM Olive Oil amzn.to/3w7Qcs7
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Ingredients:
Chicken Marinade 6 thighs 1 lemon, juiced 1 orange sliced 1/2 tsp dried thyme 1/2 tsp dried rosemary 1/4 tsp dried sage 2-3 garlic cloves chopped 1 tsp onion powder salt pepper Sauce 1/4 cup sundried tomatoes 1/4 cup mayo 2 tbsp capers, chopped salt pepper Sandwiches Telera rolls bacon, cooked lettuce guacamole cheese (I did white american) Instructions: 1) Add the chicken and the rest of the marinade ingredients in a gallon size ziploc. I double bag just in case one leaks. Marinate for at least two hours. 2) While the chicken is marinating add the sundried tomatoes and mayo to a blender. Blend until combined. Mix the salt, pepper and chopped capers in until fully combined. 3) Let the chicken sit at room temp for at least half an hour before cooking. Grill or sear each chicken thigh until fully cooked. I do not have a grill so I seared mine in a large All-clad saute pan. 4) Melt cheese on top and build your sandwiches. I toasted the buns before serving. Notes 1) I used the magic bullet for the sauce. 2) Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Vitamix amzn.to/3iCvYj8 Magic Bullet amzn.to/3jvNTZS Saute Pan amzn.to/3rx65oM Ingredients:
Dijon Pork 1.5 lbs boneless pork country ribs 1 onion, sliced 1 shallot, sliced 1/3 cup dijon mustard 2 oz apple cider vinegar 2 oz water 1 tsp powdered chicken bouillon 1 apple, sliced oil salt Brussel Sprouts 1 lb brussel sprouts, halved 1 tbsp oil salt Dressing 1 oz red wine vinegar 1 lemon, juiced 1/2 tbsp dijon mustard 1 tsp honey mustard olive oil 2 cloves garlic, minced salt pepper pinch of sugar Instructions Dijon Pork 1) Preheat oven to 275F. In a heavy bottom pan heat oil over medium high heat. Salt the country ribs and brown each side. Should take roughly 3-4 minutes per side. Once browned add the onion, shallot, dijon mustard, apple cider vinegar, water and chicken bouillon. Place a lid on top and put in the oven. 2) Roast for 2.5 hours stirring occasionally. Add the apple sliced on top. Cook for another half hour or until pork is tender and pulls apart easily. Brussel Sprouts 1) Toss the brussel sprouts, oil and salt in a bowl. Make sure to evenly coat the brussel sprouts. Place in the air fryer. Select the air fry setting set to 400F and 15 minutes. Press start. Pause about halfway through and shake the basket. 2) While the brussel sprouts are in the air fryer mix the dressing ingredients in a bowl. 3) Drizzle the dressing over the top of the brussel sprouts when serving. I do not toss them all at once as I do not want them to get soggy. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Pot amzn.to/3oZPTuI Air Fryer amzn.to/3rCiic2 Dijon Mustard amzn.to/3q63OR9 Knorr amzn.to/3rEPS0Z Ingredients:
8 New Mexico chilis dried 5 California chilis dried 4 guajillos dried 4 pasillas dried 1/2 cup peanuts, unsalted 1/2 almonds 1/2 cup raisins 1/2 cup golden raisins 1 tsp cumin powder 1/2 tsp cinammon powder 2 whole cloves 6 cloves garlic 1/2 onion 1.3 oz cacao pure chocolate 0.7 oz guajillo mexican chocolate 6 cups boiling water 3 lb pork boneless country ribs cubed oil salt Instructions: 1) Start to boil the water in a sauce pan. Stem and seed the dried chilis. Toast the dried chilis over medium heat in a saute pan. Toast until browned. Then toast the peanuts and almonds. Add all the ingredients except the pork, oil, and water to a blender. 2) Once the water comes to a boil, carefully pour the water into the blender over the rest of the ingredients. Blend until completely smooth. Salt to taste. 3) In a large stock pot heat oil over medium heat. Brown the cubed country ribs. Once all sides are browned, pour the sauce into the pot. Bring to a boil and lower to a simmer. Simmer for 3 hours or until pork is tender. 4) Serve with rice beans and tortillas. Notes: 1) If using salted peanuts or almonds be careful of how much salt you use. 2) Can use Mexican Chocolate in place of the guajillo chocolate. 3) Can use chicken or beef instead of pork. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. New Mexico Chilis amzn.to/3cBenrp California Chilis amzn.to/2UaaW0t Guajillos amzn.to/38qBR0l Pasillas amzn.to/2MOQFgK Mexican Chocolate/guajillo chocolate amzn.to/2Mu2PLW Vitamix amzn.to/3iCvYj8 Ingredients:
1 purple onion, large dice 1" ginger, finely chopped 4-6 garlic cloves, finely chopped 1 shallot, sliced 1/2 bunch cilantro, chopped 4 roma tomatoes, chopped 2 tbsp madras curry powder 1 tbsp garam masala 15 oz can diced tomatoes 19 oz coconut cream 4 chicken thighs, cubed salt vegetable oil Instructions: 1) In a heavy bottom pot heat oil until shimmering. Saute the purple onion until browned. Add the ginger and garlic. Cook until fragrant. Add the chopped cilantro and cook until fragrant. 2) Add the tomatoes. Cook until most of the liquid has released and reduced. Add the madras curry powder and garam masala. Continue to cook until fragrant. 3) Add diced tomatoes and coconut cream. Bring to a boil and lower to a simmer. 4) Add the cubed chicken. Simmer until chicken is fully cooked and tender. Salt to taste, flavors should start to pop and brighten. 5) Serve over basmati rice and garnish with more cilantro. Notes: 1) Can use a different type of onion if you do not have purple on hand. 2) Can use other tomatoes if you do not have roma tomatoes available. 3) I used Morton & Bassett Madras Curry Powder and Garam Masala Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Coconut Cream amzn.to/3r7eq2v Diced Tomatoes amzn.to/3t1ecvi Ingredients:
Soup: 8 oz shitake mushrooms, sliced 1.5 lbs ground pork 16 oz extra firm tofu, cubed 3 qts stock (I used homemade vegetable stock. Can use beef, chicken, veggie or a blend) 4 baby bok choy, sliced 1 bunch green onion, sliced 16 oz ramen noodles, cooked Soft boiled egg Chili Miso Paste: 8 tbsp miso paste 4 tbsp mirin 2 tbsp soy sauce 2 tbsp sesame oil 2 tbsp sesame paste 2 tbsp chili bean paste Instructions: 1) In a large stock pot heat oil over medium high heat until shimmering. Saute the mushrooms until browned. Add the ground pork and cook until fully done. While these are cooking mix in a small bowl all the ingredients for the chili miso paste. 2) Add the stock and the chili miso paste. Bring to a boil and lower to a simmer. Simmer for at least 2 hours. 3) Add the tofu the last hour of simmering. 4) Serve in a bowl with ramen noodles or I used Japanese buckwheat noodles. Place the bok choy and the green onion to the bowl. Pour the hot broth with tofu, mushrooms and ground pork over the noodles, bok choy and green onion. Place a marinated soft boiled egg on top. Notes: 1) I boiled my egg for about 7 minutes. Cooled and peeled. Then marinated in soy sauce, dark soy and rice vinegar. 2) Cook the noodles to package instructions. Make sure to run under cold water to stop cooking. 3) Add more chili bean paste if you want it to be spicier. 4) I used Soom Tahini for the sesame paste. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Soy Sauce amzn.to/3iH4oSJ Miso Paste amzn.to/2YiFbo0 Chili Bean Paste amzn.to/2NDIB2K Sesame Paste amzn.to/3sYwz3Y Ingredients:
4-6 mahi mahi filets Marinade: 3 oz orange juice 3 oz lemon juice 1 oz lime juice 4 oz soy sauce 2 oz sweet soy sauce 1 tbsp rice vinegar 1 tsp chili garlic paste 1 tsp sesame oil 1 tsp honey 1/2 bunch green onion, sliced 1/4 tsp garlic powder Tacos: Corn tortillas Cabbage Green onion, sliced Sweet sriracha sauce: 6 oz plain greek yogurt 2 tbsp sriracha 2 tbsp brown sugar 1 tbsp rice vinegar Instructions: 1) In a bowl mix the marinade together. Whisk until completely combined. Marinate fish for 2 hours. Do not marinate too long because of the citrus juice. 2) While the fish is marinating mix the ingredients for the sweet sriracha sauce. Letting this sit for at least the 2 hours is best as the sugar will dissolve. 3) Turn the oven onto broil. Let the broiler fully heat up. Place the filets on a greased baking sheet. Spoon over a few tablespoons of marinade on top. Place the baking sheet on the top rack. Broil for 7-10 minutes or until done. The sauce should caramelize. 4) Serve on a warm corn tortilla on a bed of cabbage. Drizzle the sweet sriracha sauce on top and garnish with green onions. Notes: 1) Can grill the fish as well. I do not have a grill right now. 2) Use more sriracha if you want the sauce to be spicier. If you want it extra sweet use more brown sugar. 3) Can use your favorite mild white fish. 4) I used fresh squeezed juice for all my citrus juices Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Soy Sauce amzn.to/3iH4oSJ Sweet Soy Sauce amzn.to/3plBc67 Sriracha amzn.to/2YiHB6g Chili Garlic Paste amzn.to/2MplE2L Ingredients:
1 pound of ground beef or lamb Spice Mix: 1 1/2 tbsp cumin powder 1/2 tbsp paprika 1/2 tbsp onion powder 1 tsp tumeric 1 tsp salt 1/2 tsp ground black pepper 1/8 tsp ground all spice 1/8 tsp ground cinammon Serve: Over hummus.html Roasted pine nuts Pita or Naan Instructions: 1) In a saute pan over medium high heat brown the beef or lamb. Add the spice mix. Stir until coated evenly. 2) Serve over your favorite hummus. Top with pine nuts. On the side serve pita or naan Notes: 1) I like homemade hummus with this the best. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Onion Powder amzn.to/3jNua6O Cumin amzn.to/3jKBu3c Paprika amzn.to/3i1tlqy Ingredients:
Sauce 2 oz lemon juice 2 oz lime juice 2 oz soy sauce 1 tsp cumin powder 1 tsp chili powder 1 tsp dried oregano 1 tsp coriander powder 1/2 tsp ground black pepper 1/2 tsp paprika pinch salt Fajitas 6 chicken thighs, cubed 1/2 onion, sliced 1 red bell pepper, 1" slices 1 green bell pepper. 1" slices Instructions: 1) In a small bowl mix all sauce ingredients. 2) In a large saute pan heat canola oil over medium high heat until oil slightly smokes. Add onions and bell peppers. Saute until browned. The inside should still have a slight crunch, while the outside has browned and slightly charred. Remove onion and bell pepper from the pan and set aside. 3) Lower the heat slightly and add the chicken. Brown the chicken. 4) Add the sauce. Reduce the sauce by half and chicken is fully cooked. Add the onion and bell peppers back. Toss and coat evenly. 5) Serve with your favorite tortillas, salsa and sides! Notes: 1) Can make this with steak or shrimp. 2) Can serve the onion and bell peppers separate. 3) I used homegrown lemons and limes, so you may need to adjust sauce to taste. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Soy Sauce amzn.to/3iH4oSJ Pan amzn.to/3oaf1yx Ingredients:
5 chicken thighs, cubed 1/2 onion, small dice 4-6 garlic cloves, chopped 1/2 cup sun-dried tomatoes, rough chop 1 cup heavy cream 1/2 cup chicken stock 1 bunch spinach, sliced 1/2 cup parmesan salt pepper 16 oz spaghetti, cooked Instructions: 1) In a high sided pan heat oil over medium high heat. Heat until oil is shimmering. Add chicken and brown. Cook in batches if needed. Remove chicken and set aside. 2) Add the onion and scrape the browned bits from the bottom of the pan. Cook onion until browned. 3) Add the garlic and sun-dried tomatoes. Cook until aromatic. 4) Add the cream and stock. Bring to a boil and lower to a simmer. Add salt and pepper. 5) Slowly stir in parmesan. Sauce will thicken. Add the spinach and stir in. 6) Toss with the spaghetti and a quarter cup of the pasta cooking liquid. Stir until evenly coated Notes: 1) Cook the spaghetti a minute or two less than instructed. The spaghetti will finish cooking in the sauce. 2) Grating your own parmesan is best. The pre shredded usually has a starch or something to keep them from sticking together which makes it not melt smoothly. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Sun-dried Tomatoes amzn.to/3bVyEYu Pan amzn.to/3nYyDFI |
Michael FehlChef/Food and Beverage Director Archives
March 2021
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