Ingredients:
2 1.5 lbs pork tenderloin 1 tbsp garlic powder 1 tbsp onion powder 1 tsp cumin 1/2 tsp paprika 1/2 tsp smoked paprika 1/2 tsp ground coriander 1/2 tsp pepper 1/2 tsp salt 1/4 tsp ground fennel 1/4 tsp dried rosemary 1/4 tsp dried thyme 1/4 tsp dried marjoram 1/4 tsp dried oregano 4 tbsp oil Instructions: 1) Mix all the ingredients except for the pork tenderloin and oil, in a small bowl. 2) Set aside 1 tbsp of the mixed dry rub and mix with the oil. 3) Rub the pork tenderloins with the dry rub. Let sit for at least one hour with the rub on it. 4) Preheat your grill until it reaches 450F. Lower the heat to medium. Grill each side for 3-4 minutes depending how thick the tenderloin is. With a pastry brush, brush the flavored oil onto the tenderloins once you are cooking the last side. 5) Cook to an internal temp to 160F
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Ingredients:
3 lbs chicken thighs, 1" cubes 1 purple onion, large dice 16 oz mushrooms, sliced 8 oz bamboo shoots 8 oz snow peas 5 oz water chestnuts, sliced 5 cloves garlic, minced 1" fresh ginger, minced vegetable oil Sauce: 2 tbsp soy sauce 2 tbsp dark soy sauce 2 tbsp shaoxing cooking wine 2 tbsp oyster sauce 2 tbsp sesame oil 2 tsp sugar Instructions: 1) Mix sauce ingredients in a small bowl until combined. 2) Over high heat saute the purple onion until browned. Centers should still have a crunch. Remove onion. Saute the mushrooms until browned. Remove mushrooms. Saute snow peas, until browned. The snow peas should still have a crunch. Remove snow peas. 3) In the same saute pan, brown the chicken. Once chicken is browned, add the garlic and ginger. Cook until fragrant. 4) Lower the heat to medium and add the sauce. Bring sauce to a boil and reduce by half. Add the sauteed veggies back. Add the bamboo shoots and water chestnuts. Toss together so everything is evenly coated. 5) Serve over rice and enjoy! 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. Dark Soy Sauce amzn.to/2T9YDkc Shaoxing Cooking Wine amzn.to/3j71dSI Oyster Sauce amzn.to/3oegWDt Ingredients:
Chicken Verde: 6 chicken thighs 6 tomatillos, halved 1 onion, large dice 4 jalapeno, halved and seeded 1 poblano 4 cloves garlic 1 bunch cilantro 1 tsp ground cumin salt to taste (Should make the flavors pop) 1) Preheat oven to 425F. On a baking sheet roast the tomatillos, onion, jalapeno, poblano, and garlic. Roast the garlic until browned. Roast the onions until some spots are charred (some will still be white, others will be translucent). Remove the poblanos and jalapenos once they are charred. Roast the tomatillos until they have collapsed and browned (this condenses the sugars and makes it sweeter.) 2) Seed the poblano. Add the poblano, tomatillos, jalapeno, onion, garlic, 1 bunch cilantro and cumin to a blender. Blend until smooth. Add salt until flavors pop. 3) In a stock pot add the verde sauce and the chicken. Bring to a boil and then lower to a simmer. Cook for an hour and a half or until chicken easily shreds. Shred chicken. Ingredients: Black Beans: 12 ounce black beans 1/2 onion, finely diced 1 jalapeno, seeded and finely diced cumin to taste onion powder to taste garlic powder to taste chili powder to taste salt to taste 1) Saute the onion and jalapeno until browned. Add the black beans and seasonings. Bring to a boil and lower to a simmer. Cook until thickened. Ingredients: Nachos: 1 bag tostidos or favorite corn tortilla chips 4 oz shredded cheddar 4 oz shredded pepper jack 1 bunch green onion, sliced black beans chicken verde Instructions: 1) Preheat oven to 375F. On a large baking sheet layer chips, 1/4 of the cheese, chicken verde, black beans and then the rest of the cheese. Top with green onions. Bake for 15-20 minutes or until cheese is fully melted and heated throughout. Baking time will vary depending if the chicken verde and black beans are cold or hot. 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 Baking Sheet amzn.to/2IGEvV3 Tostidos amzn.to/351XYH2 Ingredients:
Fig Jam: 10-12 figs, halved 1/2 onion, chopped 1 slice bacon, sliced 1/3 cup sugar 1/3 cup water 1 tsp lemon juice 6 tbsp coffee (optional) Instructions: Fig Jam: 1) In a small sauce pot add all the ingredients. Bring to a boil and then lower to a simmer. Cook for thirty minutes or until the liquid has thickened, stirring occasionally. 2) Use a stick blender to blend until smooth. Ingredients: 4 pork chops 2 tbsp oil 2 tbsp butter 1/8 tsp dried sage 1/8 tsp dried thyme 1/8 tsp dried rosemary salt to taste 2 oz water 3-4 tbsp fig jam Instructions: 1) Salt the pork 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 pork chops (be careful as this will create some crackling and popping). 3) Cook for about 3-4 minutes aside (if pork is roughly 1-inch thick), flip 3-4 times. After flipping the pork chop the last time, lower heat and add 2 Tbsp of butter, thyme, rosemary, and sage. When the butter starts to foam, begin basting the pork with the butter (tilt pan towards you to help spoon butter). Keep basting until pork is medium. 4) Add the water and fig jam. Cook until the jam thickens and glazes the pork chops. 5) Serve over rice and cabbage, spooning some glaze over the top. Ingredients: Smoky Cabbage: 1/2 head cabbage, thinly sliced 1/2 onion, sliced 2 strips bacon, sliced salt pepper 1-2 dashes liquid smoke Instructions: 1) In a large saute pan, cook the bacon until crispy. Add the onions and cook until transluscent. 2) Add the cabbage, salt and pepper. Cook at medium high heat until cabbage has softened. Add the liquid smoke and cook an additional five minutes. 3) Serve with the fig glazed pork chop. Notes: 1) I used a stick blender for the fig jam, but you can use a vitamix as well. 2) I used my kuerig to make one cup of coffee. 3) Can add powdered chicken bouillon when adding the water and fig jam to the pork chops. 4) I made the fig jam ahead of time. Can make the jam without bacon if you do not eat meat. Add a little liquid smoke if you want the smoky flavor. 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 Stick blender amzn.to/3bB9tsb Ingredients:
2 russet potatoes 2 sweet potatoes Clarified butter* Salt Pepper Sliced green onions, optional** Instructions: 1) Peel potatoes and slice very thin. Drizzle a non stick pan (oven proof) with clarified butter. Arrange a layer of russet potatoes in overlapping concentric circles. Brush with clarified butter and season with salt and pepper. Arrange a layer of sweet potatoes in overlapping concentric circles. Brush with clarified butter and season with salt and pepper. Repeat layers until pan is full (I did 5 layers). Cover with foil. 2) Pre heat oven to 375F. Cook over medium high heat on stove top for approximately 3-5 minutes to brown top (you can hear it sizzle). Place a heavy pan (I use a cast iron pan or you can use a foil wrapped brick) on top to compact layers. Place in a 375 degree oven for 40-50 minutes. Test with a fork to check for tenderness. 3) Remove from the oven and remove foil. Invert onto serving platter. (You may need to wipe up excess butter). *Clarified butter: melt one stick of butter. Let sit until solids separate. Use the clear liquid portion. ** I like to add sliced green onions between the layers for extra flavor. Ingredients:
Patties: 16 oz ground beef 8 oz shrimp, finely chopped Citrus Aioli: 1 cup mayo 1/2 grapefruit juice 1/2 orange juice 1/2 tsp dried mustard salt pepper Katsu BBQ: 1/2 cup ketchup 2 oz soy sauce 2 tbsp brown sugar 1 tbsp mirin 2 tsp worcestershire sauce 1/4 tsp garlic powder Instructions: Patties: 1) Mix ground beef and shrimp. Divide into 6 equal size balls. 2) Heat saute pan over medium high heat. Add vegetable oil. Place the patty ball in the pan and flatten with the back of a metal spatula. Cook until brown crust has formed and flip. Add Katsu BBQ Sauce. Continue to cook until crust has formed and patty is fully cooked. Citrust Aioli: 1) Mix in bowl Katsu BBQ: 1) Mix in bowl Notes: 1) Asian Slaw on the bottom is coleslaw mix (green and purple cabbage and carrots). The dressing is not my recipe, it is a friends recipe I will ask if they will allow me to post for you. 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. Ketchup amzn.to/342iloB Soy Sauce amzn.to/34Snleu Mirin amzn.to/2H4nraM Worcestershire Sauce amzn.to/3drWLwB Dried Mustard amzn.to/2STs6in Ingredients:
10-12 jumbo shrimp (or more) 1/2 small onion, finely chopped 1 shallot, finely chopped 2 tsp cumin 1 tsp coriander 1 tsp oregano 15 oz tomato sauce 8 oz harissa.html (adjust if using store bought paste) 4 tbsp fresh parsley chopped salt to taste veg oil lemon wedges to serve Instructions: 1) Over medium heat in a large saute pan add the vegetable oil, onion and shallots. Cook until shallots have browned and onions are translucent. Add the cumin, coriander, and oregano. Cook until fragrant. 2) Add the tomato sauce and harissa. Bring to a boil. Add the shrimp and parsley. Lower to a simmer. Cook for 4-5 minutes or until shrimp has cooked fully. Salt to tast. 3) Serve over rice or pasta. Squeeze the fresh lemon wedges over the top! The lemon adds brightness and freshness to this dish. Notes: 1) This works great with fish or chicken as well. 2) For vegetarians/vegans use fresh tomatoes, tofu, mushrooms, carrots or peppers instead of the meat or a combination of those. 3) When I serve this over pasta I like to add a dash of cream and fresh basil. 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. Harissa Paste amzn.to/2ZAOnVZ Ingredients:
4, 8 oz fish filets 3 tbsp soy sauce 3 tbsp sweet soy sauce 2 tbsp chopped cilantro 1 tbsp sesame oil 1 tbsp oyster sauce 1 tbsp mirin 3 limes, halved Instructions: 1) In a small bowl mix the soy sauce, sweet soy, cilantro, sesame oil, oyster sauce and mirin. Mix until combined. Set aside a small portion to brush on while you grill. 2) Add the fish filets in a ziploc bag and pour in the marinade. Marinate for a minimum of 2 hours. I marinated mine for 8 hours. 3) Preheat a grill to 500F. Lower the heat to medium. Spray with non stick spray or oil the grill. Place the fish skin side down. Place the limes on the grill cut side down. 4) Cook for three minutes or until skin is crispy. Flip, brush the marinade you set aside and cook another 3 minutes or until fish is fully cooked. 5) Serve with rice and grilled veggies. Squeeze the grilled lime over the top and enjoy! Notes: 1) Pictured is two salmon filets and 2 cod filets. THis works great on swordfish, mahi-mahi, ono, seabass or your favorite fish. 2) Cook times vary depending on thickness of the fish filets. 3) If you do not have access to a grill, bake at 425F for roughly 8 minutes. 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. Sweet Soy Sauce amzn.to/3ibcBMY Mirin amzn.to/30lNL78 Oyster Sauce amzn.to/3iooqQ8 |
Michael FehlChef/Food and Beverage Director Archives
March 2021
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