Ingredients:
4-6 ears of sweet corn, cut off the cob 1 tbsp kosher salt, plus more 6 tbsp butter 4 tbsp olive oil 1/2 large onion, finely chopped 4-6 garlic cloves, finely chopped 2 cups Arborio rice (Rice Select) 1 1/2 cup water 8-10 cups of vegetable stock 2 cups grated parmesan fresh cracked pepper vegetable oil Instructions: 1) In a stock pot bring the stock to a low simmer. 2) Heat vegetable oil in a large saute pan over high heat, add the corn, a pinch of salt and saute until browned. Remove corn and set aside. 3) Heat 1 tbsp of butter and oil in the large saute pan. Cook the onion with a pinch of salt, stirring frequently until the onion starts to sweat. Add 1/2 cup water and garlic. Cook stirring occasionally, until all the water has evaporated and the onions and garlic are sizzling in oil. Make sure the onion is soft, if not add a little more water until onion is soft. 4) Add 1 tbsp of butter, 4 tbsp olive oil and 2 cups of Arborio rice. Stir well to coat with the oil and butter. Cook the rice, stirring constantly, until the grains of rice are translucent around the edges and make a clattering sound when they hit the bottom of the pan. This will take about 5 minutes. Coating the rice grains in oil and butter will help the rice to cook evenly, without the outside becoming mushy before the center is done. 5) Add 1 cup of water and two pinches of salt. Bring to a simmer and cook, stirring occasionally, until water has completely evaporated. This will take 2-3 minutes. 6) Reduce heat to medium, then add hot stock to rice in 3/4 cup increments (easiest way is to use a 6 oz ladle), stirring constantly and allow the stock to fully absorb before adding more stock. It should take 2-3 minutes for the stock to fully absorb, if this happens quicker reduce heat. Repeat until rice is al dente and surrounded by fluid that is creamy. Takes around 25-30 minutes total. 7) Once the rice is done, remove pan from the heat, add the rest of the butter, and stir constantly until melted. Gradually stir in 1 1/2 cups of grated parmesan , stirring constantly until cheese is fully melted and the liquid around the risotto has become extra creamy, but still fluid. Stir in more stock if risotto becomes too thick. Stir in half the corn. Taste for salt. 8) Serve in a warm bowl, top with more corn, parmesan and fresh cracked pepper. Enjoy your creamy bowl of goodness. 9) Highly recommend READING NOTES. Notes: 1) Gradual absorption and constant stirring are key to making a creamy risotto, this is because it encourages the starches to release from the Arborio rice creating the creaminess we all love about risotto. 2) Start checking the rice around 15 minutes, the grains should be tender but not mushy, with a slight firm center, that does not stick to your teeth or have a chalky texture. 3) You may not need all the stock! 4) If the risotto becomes thick or sludge like, add a little more stock until it loosens and is creamy again. The finished texture should be more liquid than solid. 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 :)
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Ingredients:
1 1/2 lb Pasta Dough (Recipe from Professional Cooking 7th addition by Wayne Gisslen) 15 oz ricotta 1 egg yolk 2 oz parmesan, grated and more to top 1 bundle spinach, rough chop 1 stick butter 24 fresh sage leaves 8-10 garlic cloves, chopped salt ground pepper Instructions: 1) Blanch the spinach in salt water for 1 minute (should become a deep/dark green), immediately transfer to a bowl of ice water to stop the cooking. Once cooled, remove from the bowl and squeeze the water out (may need to squeeze 3-4 times). Wrap in a paper towel and set in the fridge to continue to dry out for at least one hour. (I do this step before making the pasta dough) 2) In a mixing bowl combine the ricotta, egg yolk, 2 oz parmesan, and pepper. Set aside, if more water releases and sits on top, make sure to soak up with a paper towel, otherwise ravioli will become soggy. 3) Roll pasta dough out into thin sheets, place a teaspoon of filling in a checkerboard pattern roughly 2" inches apart. Lay another sheet of dough on top, and press dough around mounds of filling, so there are no pockets of air. Cut into squares using a pairing knife. Seal the edges by pressing around the edges with a fork. 4) Par boil the ravioli in boiling salted water. The ravioli should be slightly underdone so they do not overcook when sauteing them in the brown butter. (Mine took roughly 4 minutes to boil, this will change depending on size of ravioli and thickness of pasta sheets) 5) In a saute pan over medium high heat, add half a stick of butter and 10 fresh sage leaves. Once the butter is melted, shake the pan in a circular motion to keep the butter moving so it does not burn. The butter should become foamy and tiny brown bits start to form. Once the butter starts to brown, add 10 ravioli, half the minced garlic, a pinch of salt, and a pinch of fresh ground pepper. Cook the ravioli for a minute and a half per side or until fully cooked and garlic has browned. 6) Serve on a plate and spoon the brown butter on top of the ravioli along with the browned garlic. Top with the fried sage leaves from the butter as well as parmesan cheese. Enjoy! Notes: 1) With this recipe I made 24 ravioli, but this will all depend on the size of ravioli and how much filling you put in each. 2) Boil the ravioli just under al dente, they will finish cooking in the saute pan. I boiled the ravioli in batches and also sauteed them in batches. It is roughly 10 ravioli per 1/2 stick of butter. Can also cook in batches of five if you do not have a large enough saute pan. 3) You may have leftover filling so do not worry if you do, you did not mess up. 4) Do not hesitate to DM with any questions as I know this recipe is simple yet complex. 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 extra cost to you. Professional Cooking Cookbook amzn.to/2EwvrAa Ingredients:
Chicken marinade/dredge 1 1/2 lbs chicken thighs, cubed 2 1/2 tsp siracha 2 1/2 tsp soy sauce 1/2 tsp ground black pepper 1/2 tsp kashmir chili powder 1/4 tsp salt 3-4 tbsp cornstarch 2-3 tbsp flour 2 tbsp water Vegetable oil Sauce: 1/2 onion, sliced 5-6 garlic cloves, chopped 1" fresh ginger, chopped 1 bunch green onion, sliced 5-6 sweet peppers, sliced 4 tbsp ketchup 2 tbsp soy sauce 2 tbsp siracha 1 tbsp chili garlic sauce 2 tsp sugar 1 1/2 tsp rice vinegar 1/2 tsp kashmir chili powder Instructions: 1) Combine the chicken, siracha, soy sauce, black pepper, kashmir chili powder, and salt in a mixing bowl. Marinate for at least one hour. Add the cornstarch, flour and water, mix well. 2) In a saute pan, add vegetable oil 2 cm deep. Heat to 355F. Fry the chicken 2-3 minutes per side (or longer depending on size of chicken). May need to cook in batches, do not overcrowd the pan or oil will cool and chicken will absorb oil. Remove chicken and place on wire rack or paper towel lined plate 3) Mix the ketchup, soy sauce, siracha, chili garlic sauce, sugar, rice vinegar and kasmir chili powder in a bowl. 4) Remove vegetable oil only leaving 1 tbsp of oil in the pan. Add the white/light green part of the green onion (save the green for garnish) and ginger, saute until fragrant. Once fragrant, add the sliced onions and sweet peppers, cook for 2-3 minutes (you want them to have some crunch). Add the sauce and bring to a boil. When it starts to reduce, add the chicken and toss. Reduce until it glazes the chicken. 5) Serve over jasmine or basmati rice and top with the rest of the green onion. Enjoy!! Notes: 1) This is spicy, reduce the kashmir chili powder and siracha if you want less spicy. Can also add more sugar if you like it sweeter. 2) Double the sauce if you want chicken chili in gravy. 3) Most chili powders are a mix of chili powder, cumin and other spices, you do not want to use these as you will get more of a tex-mex flavor. Kashmir chili powder is just chili powder with no other spices. 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 :) Greek meatloaf
Ingredients: 1/2 a large onion 5-6 garlic cloves 1 tbsp ground cumin 1 tsp coriander 1 tsp parsley 1 tsp salt 1/2 tsp oregano 1/4 tsp chili powder 1/4 tsp paprika 1/4 tsp smoked paprika 1/4 tsp ground black pepper 1 lb ground lamb 1/3 cup panko bread crumbs Instructions: 1) Preheat the oven to 350F. 2) In a blender add the onion, garlic, cumin, coriander, parsley, salt, oregano, chili powder, paprika, smoked paprika and black pepper. Blend into a puree. In a mixing bowl, mix the ground lamb, puree and the bread crumbs. 3) Add the lamb mixture to a 9"x5" loaf pan. Bake for 45 minutes and then turn to broil for five minutes or until browned on top. Basmati rice Ingredients: 2 cups rice 1/4 onion, diced 2 tsp turmeric 1 tsp garlic powder 1 tsp chili powder 1 tsp paprika 1 tsp ground cumin 1 tsp coriander 1 tsp salt 3 1/2 cups vegetable stock (or as instructed on package) Instructions: 1) In a sauce pan over medium heat, brown the onion. Once the onion is browned, add the turmeric, garlic powder, chili powder, paprika, cumin, coriander and salt. Cook until fragrant. Add the stock and bring to a boil. 2) Stir in rice and bring back to a boil. Cover and simmer for 24 minutes (or as instructed on package) Notes: 1) Serve with tzatziki, hummus and sauteed veggies. Tzatziki recipe is in the lamb burgers post :) 2) If your meat mixture is too wet, add a tbsp of panko bread crumbs until the mixture binds together. 3) Be careful when broiling the meatloaf, if the rack is too close to the top of the oven it will brown faster. 4) Can also use chicken or beef stock for the basmati rice. 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 :) Ingredients:
2, 8 oz salmon 3 tbsp soy sauce 1 tbsp red curry paste 1 tbsp ginger, minced 1 tsp sesame oil 1 tsp black pepper, coarse ground 1 tsp honey 3 oz lemon juice 6-8 garlic cloves, minced vegetable oil Instructions: 1) Mix the soy sauce, curry paste, ginger, sesame oil, black pepper, honey, lemon juice, and garlic. Set sauce aside. 2) Heat a saute pan over medium heat, add oil and heat until shimmers. Make sure the oil is hot before adding the salmon, otherwise it will stick. Add the salmon skin side down. Cook until skin is browned and crispy. Flip the salmon and add the sauce to the pan. Cook until sauce has reduced by half. If your piece of fish is thin and cooks quickly, remove the salmon once finished cooking, continue reducing sauce until has reduced by half. 3) Served over Fortune brand yakisobo noodles (pictured above). Can also serve over rice. Notes: 1) Can also use your favorite piece of fish, would recommend a steaky fish. 2) Can serve over white rice, jasmine rice or cauliflower rice. 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. Maesri Red Curry Paste amzn.to/31GWsZA Enchilada sauce:
Ingredients: 2 tbsp vegetable oil 4 tbsp flour 4 tbsp chili powder (Gebhardt brand or McCormick) 1 tbsp ground cumin 1 tbsp chicken powdered bouillon 1 tsp garlic powder 1 tsp onion powder 1/2 tsp oregano 3/4 tsp salt 2 cups water Instructions: 1) In a saute pan, add the vegetable oil and flour. Cook over medium heat for 3-4 minutes. You are making a blonde roux. Once the flour is cooked, add the chili powder, cumin, onion powder, garlic powder and oregano. Cook for one minute. 2) Gradually add water while whisking constantly to remove lumps. Bring to a boil. Once the sauce starts to thicken remove from heat and set aside until ready to use. Turkey and black bean filling : Ingredients: 1 onion, diced 16 oz ground turkey 1 tsp chili powder 1 tsp ground cumin 1 tsp garlic powder 1 tsp onion powder 1 tsp chicken powdered bouillon 1 tsp oregano 6 cherry tomatoes, halved 7 oz black beans 2 oz of enchilada sauce (from above) 2 oz water cheddar cheese Corn tortillas salt to taste vegetable oil Instructions: 1) Heat oil over medium heat in a saute pan. Add the onions cook until browned. 2) Add in the ground turkey and cook until no longer pink. Add the chili powder, cumin, garlic powder, onion powder, bouillon, oregano, cherry tomatoes, black beans and salt. Continue cooking until browned. 3) Add the enchilada sauce and water to deglaze the pan. Bring to a boil and then lower to a simmer. Cook until the filling has thickened. To Make the Enchiladas: 1)) Preheat oven to 350F. Grease a 9x13 glass casserole dish. Add just enough enchilada sauce to coat the bottom. 2)Assemble the enchiladas by placing a 1/2 cup of turkey black bean mixture and some cheddar cheese on your corn tortilla. Roll tightly and place in the casserole dish, seam side down. Cover with remaining sauce and more cheddar cheese. Cover with foil. 3)Bake for 20 minutes covered, remove the foil and bake an additional 5 minutes. Turn the oven to broil and broil for 5 more minutes or until cheese has started to bubble and slightly brown. (The broil time will vary depending how close your rack is to the top) Notes: 1) If sauce becomes too thick, just add more water! 2) These can be made with just cheese, or chicken or beef. 3) If you are feeling lazy and do not want to roll individual enchiladas, just layer the tortillas, sauce and filling. Turns into enchilada casserole, but baking times will vary. 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 :) Ingredients:
-1 large onion, diced -16-18 baby carrots, quartered lengthwise -19 oz unsweetened coconut cream -2 oz maesri red curry paste (approximately 3-4 tbsp) -1" cube ginger, minced -6-8 garlic cloves, minced -1 1/2 tbsp soy sauce -1 tbsp brown sugar -2 tsp fish sauce -1 tsp rice vinegar -1.5 lbs chicken thighs, cubed -6 oz green beans, 1.5" pieces -1 red bell pepper, 1" slices -1 green bell pepper, 1" slices -salt to taste -vegetable oil Instructions: 1) In a large stock pot over medium heat, add vegetable oil to coat the bottom of the pan. Add the onion and saute until translucent. Add the carrots and cook for another five minutes. Remove onions and carrots from the pot. 2) Add just the fat from the coconut cream (the thick white part) and the curry paste. Fry the curry paste in the coconut fat until oils start to release. If the mixture is becoming too thick or dry, add some of the liquid from the coconut cream can. Once the oil is released, add the ginger and garlic, cook until fragrant. Add the onion, carrots and the rest of the coconut cream liquid, soy sauce, vinegar , fish sauce, and brown sugar. Bring to a boil. 3) Once boiling, add the chicken, green beans, and bell peppers. Bring back to a boil and then lower to a simmer, cook until chicken is tender. Add salt to taste, this will help bring all the flavors out. 4) Serve over jasmine rice and garnish with cilantro. Enjoy!! Notes: 1) If you do not have fish sauce, add extra soy sauce for depth of flavor. 2) You can add your favorite veggies if you do not have the veggies listed. 3) If you do not have jasmine rice, basmati or white rice works, as well. 4) Add more curry paste if you want it spicier, or you can add Thai chilies. This recipe is made at a mild heat level for most palates. 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 :) Maesri Red Curry Paste: amzn.to/31GWsZA As an Amazon Associate I earn from qualifying purchases at no cost to you. Patties
Ingredients: -1 lb ground lamb -2 oz feta, crumbled -2 tbsp fresh dill, chopped -1/4 tsp ground cumin -1/8 tsp ground coriander -salt -pepper -vegetable oil Instructions: 1) Add all ingredients into mixing bowl, and mix until combined. Create six even size balls. 2) Heat a saute pan over medium heat, make sure the pan is hot before adding the oil. Add just enough oil to coat the bottom of the pan (oil shoulder shimmer). Place the lamb ball into pan, with a spatula press flat (smash burger), cook until a nice crust has formed. Flip and allow crust to form on the bottom. 3) Serve on a bun with hummus, lettuce, tomato and tzatziki. Notes: 1) Can grill the patties but make sure to form into patties, you cannot make smash burgers on a grill, you will push the meat through the grate. 2) Toast the buns 3) Use favorite hummus (I will post a hummus recipe in the future for you) 4) If you want larger patties, make only four balls. Tzatziki Ingredients: -16 oz yogurt -1 cucumber, grated -2 garlic cloves, minced -2 oz lemon juice -2 tbsp fresh dill, chopped -salt Instructions: 1) Shred the cucumber into a towel and squeeze the water out of the shredded cucumber. Place shredded cucumber into strainer and add two pinches of salt, let sit for at least 15 minutes, for more water to release. Squeeze again. 2) Combine all ingredients into a bowl and mix. Add salt to taste. 3) Enjoy :) Notes: 1) Can save the water from the cucumber and add to your drinking water. Also wonderful to add to gin and tonics or other cocktails. 2) Make sure you at least squeeze once otherwise Tzatziki will be very watery 3) Reduce or add more lemon to your preference of lemon. 4) Can serve with the burgers, Greek chicken, lamb or beef. 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 :) Ingredients:
-2 lbs pork stew meat -2 tsp ground cumin -2 tsp garlic powder -2 tsp onion powder -1 tsp ground coriander -1 large onion -6-8 garlic cloves -10-12 tomatillos -8-10 jalapeno peppers, deseeded -2 anahiem peppers, deseeded -1 bunch cilantro, fresh -chicken bouillon to taste -salt to taste -vegetable oil Instructions: 1) In a stock pot over medium heat add the vegetable oil to coat the bottom. Add the stew meat, cumin, coriander, garlic powder and onion powder and brown (may have to brown in batches, do not overcrowd pot). Remove pork once browned and put into fridge. 2) In a blender place the tomatillos, onion, garlic cloves, jalapenos, anaheim peppers and cilantro (remove the leaves from the thick part of the stems), blend until a smooth puree. (May need some water to get the process started and may need to blend in batches) 3) Deglaze the stock pot using the tomatillo and pepper puree. Add salt and chicken bouillon. Bring puree to a boil, reduce heat to high simmer and simmer for an hour. The puree should deepen and darken in color. Add the pork into the puree, bring to a boil and reduce to a simmer. Cook until pork is tender. 4) Serve with Spanish rice (rice, chicken broth, tomato paste to taste and garlic salt to taste), corn tortillas and enjoy!! Notes: 1) Salt will bring out all the flavors, it may taste bland and not as sweet if there is not enough salt. Slowly add salt until you notice the flavors pop. 2) Can make this with chicken if you do not like pork or cannot eat pork. 3) Can add diced potatoes and baby carrots when you add the pork back into the pot. Cook until tender. 4) Garnish with sour cream and fresh cilantro. 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 :) Ingredients:
-1 lb lamb loin chops (approximately 2-3 pieces) -3 cloves garlic, whole -4 Tbsp butter -3 oz red wine -1 oz water -chicken bouillon to taste -dry sage to taste -dry rosemary to taste -dry thyme to taste -salt to taste -black pepper to taste -vegetable oil Instructions: 1) Salt and pepper the lamb loin chops and let sit at room temperature for at least five minutes. 2) Add oil to a cast iron skillet or stainless steel heavy bottom skillet to a depth of about 2cm. Heat oil over medium high heat until oil is slightly smoking. Add the lamb chops (be careful as this will create some crackling and popping). 3) Cook for about 3-4 minutes aside (if lamb is roughly 1-inch thick), or longer depending on how you like your lamb cooked (this recipe is for a true medium). After flipping the lamb loin chop to the second side, lower heat and add 2 Tbsp of butter and 3 cloves of garlic. The butter will start to foam, start basting the lamb with the butter (tilt pan towards you if needed to help spoon butter). Keep basting until the desired temperature is achieved. 4) Remove lamb and let rest. As lamb is resting add the wine, water, bouillon and herbs to the pan. Once wine is boiling add the the last 2 Tbsp of butter and cook until the sauce has thickened. 5) Serve lamb with the red wine butter sauce over the top. Pairs well with mashed potatoes or pan fried potatoes. Or you know your favorite potato ;) Notes: 1) Use a red wine you like to drink, nothing too expensive though. 2) I used roughly an 1/8 tsp of rosemary and thyme and about two pinches of sage. Adjust to your preference and taste. 3) DM me on IG, if you need a mashed potato recipe, I am happy to help. 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 :) |
Michael FehlChef/Food and Beverage Director Archives
March 2021
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