Ingredients:
2 lb chuck Roast 1 large onion, finely diced 3 large roma, chopped 1 large carrot, finely diced 2 bay leaves 2 cups water 1 tbsp beef bouillon oil Spice Mix: 3 tbsp raja chawal spice mix raja-chawal.html 1 tbsp cumin powder 1 tbsp garlic powder 1 tsp cardamom powder 1 tsp ginger powder 1 tsp all spice Instructions: 1) Preheat oven to 325F. Heat oil in a large stock pot over medium high heat. Rub the chuck roast with oil until thinly coated. Rub 3 tbsp of spice mix on the chuck roast to evenly coat. 2) Place the chuck roast in the stock pot once the oil is heated. Brown the chuck roast. Once browned on the first side flip. Then add the onion and carrots. Once the second side is almost finished browning add the tomatoes. Stir the veggies as needed. Add the rest of the spice mix. 3) Add the water, bay leaves and beef bouillon. 4) Cover with a lid and place in the oven. Cook for four hours stirring occasionally. Also flip the meat half way through. 5) Remove from the oven. Take the roast out. Use a stick blender to blend the remaining liquid and veggies until smooth. Place the roast back in to stay warm. 6) You are ready to enjoy!! Notes: 1) I served mine with mashed potatoes and green beans. 2) The green beans I used the rest of the raja chawal spice mix I had left over. 3) Cook the roast until fall apart tender. 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/2JnIarx Beef Bouillon amzn.to/2KH9Ckb
0 Comments
Ingredients:
Fish: 2 lb ono, fileted 1 cup flour 1 tbsp seasoned salt 1 tbsp cajun seasoning 3 eggs 16 oz macadamia nuts, crushed (I prefer some to be powdered and some larger pieces) salt Oil, for frying Cajun Béchamel: 4 tbsp butter 4 tbsp flour 1 1/4 cup milk 1 1/4 cups chicken stock Tomato paste (2-3 generous squeezes from tube or approximately 2-3 tbsp) cajun spice rub to taste chicken bouillon to taste 3 shrimp Cajun rub: 2 tbsp paprika 2 tbsp garlic powder 2 tbsp salt 1 tbsp black pepper 1 tbsp onion powder 1 tbsp oregano 1 tbsp thyme 1/2 tbsp smoked paprika 1 tsp cayenne (more if you want it spicier) Instructions: Fish: 1) You will need three pie tins. On one add the flour, seasoned salt, and cajun seasoning. Mix until well combined. The second crack the two eggs and whisk together. The third add the crushed macadamia nuts and salt (the amount of salt will depend on your macadamia nuts). 2) First coat the fish in the flour making sure it is entirely coated in flour. This will help the egg stick.. Shake off excess flour. Then coat in the egg, shake off the excess egg. Now coat in macadamia nuts. Make sure to get a nice thick coating of macadamia nuts. Repeat to all pieces of fish. 3) Heat oil in a saute pan over medium heat. The oil should be 2-3 cm deep. Cook each filet 2-3 minutes aside or until golden brown. (If filets are thicker you may need to cook longer) Cajun Rub: 1) Mix ingredients together. Cajun Bechamel: 1) Add butter to a sauce pan over medium heat. Once butter is melted, add the three pieces of shrimp. Poach until cooked. Remove shrimp. Whisk in the flour. Cook for about 2-3 minutes. Cook just long enough to cook out the raw flour taste. (Pale in color still). 2) Whisk in the milk and then the water. Bring to a simmer and lower heat. Cook until liquid has started to thicken. 3) Add the knorr powdered bouillon, tomato paste and cajun seasoning. Mix until combined. Add the shrimp back in and use a stick blender until smooth and no more shrimp pieces. (Or use a vitamix) Serving: 1) Serve fish immediately 2) I make the bechamel first because it takes longer and can sit. If while sitting it becomes too thick add water. 3) Serve over roasted fingerling potatoes. I served with broccolini. Notes: 1) When blending the macadamia nuts do not over blend or you risk making macadamia nut butter. 2) Test the oil with a wooden spoon or macadamia nut to see if it is ready. If oil is not hot the fish will soak up oil and breading will fall off. 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/2JnIarx Seasoned Salt amzn.to/3o939Nr Chicken Bouillon amzn.to/2KH9Ckb Macadamia Nuts amzn.to/3o84Omy Ingredients:
Chicken: 2 lb chicken thighs 2 tbsp balsamic vinegar 2 tbsp soy sauce 1/2 tbsp sugar 1/4 tsp ground pepper 1/4 tsp dried thyme salt Brussel Sprout Slaw: 1lb brussel sprouts, shredded 1 apple, julienne 1 green onion, sliced Dressing: 1 lemon, juiced 2 tbsp olive oil 1 tsp powdered ranch seasoning 1 tsp honey 1 tsp yellow mustard salt pepper Instructions: 1) In a medium bowl, mix the balsamic, soy sauce, sugar, pepper, thyme and salt. Toss the chicken with the marinade and let marinate for at least an hour. 2) While the chicken is marinating, slice the brussel sprouts and apples. Mix the dressing together. 3) Preheat oven to 475F. Place one of the oven racks at the top slot in the oven. Place chicken on a greased baking sheet. Roast for 15 minutes or until done. 4) Toss the brussel sprouts, apple and dressing together. 5) Build your sandwich! Notes: 1) Add goat cheese or feta along with pecans to the slaw and eat it as a salad. 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. Balsamic Vinegar amzn.to/3n5LwO4 Ranch Seasoning amzn.to/2Ku9jcl Yellow Mustard amzn.to/2Kp3KvN Soy Sauce amzn.to/338shvS Ingredients:
Stir Fry: 1 lb shrimp 1/2 onion, large dice 1 green bell pepper, large dice 1/2 lb asparagus, 1.5" pieces 1" fresh ginger, minced 5 cloves garlic, minced 1 large carrot, sliced Sauce: 2 tbsp yellow curry paste 2 tbsp soy sauce 1 1/2 tbsp lime juice 1 tbsp dark soy sauce 1 tbsp water 1/2 tsp coriander powder 1/2 tsp cumin powder 1/2 tsp fish sauce Serving: cilantro jasmine rice Instructions: 1) In a small bowl mix the sauce ingredients until combined. 2) In a wok or high sided saute pan heat oil over high heat. Oil should shimmer. Cook the onion, bell pepper and carrots in batches so that the outside browns and the core stays crunchy. Remove onion, bell pepper and carrots from pan. Add oil if necessary. Add the asparagus and cook until tender. 3) Lower the heat to medium. Add the garlic and ginger cook until fragrant. Add the sauce to the pan. Once the sauce heats up add the shrimp. Cook for another minute. Add the veggies (onion, bell pepper, carrots and asparagus) back and toss to coat. 4) Serve over jasmine rice and top with 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 :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Saute Pan amzn.to/3mKzKZ9 Yellow Curry amzn.to/3nBaqFs Dark Soy Sauce amzn.to/35LMOIi Fish Sauce amzn.to/2KgTSUP Ingredients:
Bowls Chimichurri avocado-chimichurri.html (Same chimichurri recipe) corn, sauteed quinoa Sweet potatoes: 1 sweet potato, diced garlic powder to taste onion powder to taste chili powder vegetable oil Black Beans: 1 15 oz can black beans 1/2 small onion, diced 1 jalapeno, seeded and diced 1 fresno, seeded and diced oregano to taste garlic powder to taste onion powder to taste chili powder to taste cumin powder to taste Steak: 14 oz flank steak or thinly sliced ribeye 1 lime, juiced Peppers & Onions: 1 onion, sliced 1 red bell pepper, sliced 1 green bell pepper, sliced salt pepper Instructions: Sweet Potatoes: 1) Preheat oven to 450F 2) Toss all the ingredients in a bowl until the sweet potatoes are evenly coated. Place onto a greased baking sheet evenly spread. Place in the oven. 3) Bake for 20-25 or until crispy. Black Beans: 1) In a small sauce pan saute the onion, jalapeno and fresno chili until browned. Add the strained black beans. 2) Add the seasoning. Bring to a boil and lower to a simmer until thickened. Steak: 1) Over high heat in a saute pan heat oil until it reaches smoking point. Drop the steak and cook for 2-3 minutes and then flip. Continue cook for 2-3 minutes. (Cooking time will vary depending on thickness and what temp you want your steak) 2) Slice steak. Squeeze lime juice over the top. Salt and pepper Onions and peppers 1) Over high heat in a saute pan brown the onions and peppers. I like mine to brown on the outside but keep some crunch in the center. Add lots of pepper and make sure to salt to taste Bowls: 1) Build bowls to your liking 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. Vitamix amzn.to/3iCvYj8 Ingredients:
2 bunches parsley 1 bunch cilantro 6 garlic cloves 5 tbsp red wine vinegar 10 tbsp olive oil salt to taste pepper to taste 2 avocado, diced Instructions: 1) In a blender or food processor add all the ingredients except for the avocado. Pulse until combined. 2) Mix with avocado, add extra olive oil if needed. 3) Serve with toaste baguette. Notes: 1) I add 1-2 tbsp olive oil when mixing with avocado. 2) I also added finely diced fresno chilis 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 Red Wine Vinegar amzn.to/2UFPZuO Ingredients:
Filling: 1/2 onion, fine dice 1/2 poblano, fine dice 1/2 Anaheim pepper, fine dice 1 lb shrimp, chopped 1-2 tsp cumin powder salt to taste oil Sauce: 4 tbsp butter 4 tbsp flour 1 1/4 cup milk 1 1/4 cup water 3 oz pepper jack cheese, shredded 1/2 tbsp knorr powdered chicken bouillon Enchiladas: 8 8" corn tortillas 1/2 poblano, fine dice 1/2 Anaheim pepper, fine dice 5 oz pepper jack cheese, shredded sauce filling Instructions: Filling: 1) Over medium high heat in a large saute pan coat the bottom of the pan with vegetable oil. Add the onion and saute until edges start to brown. Add the poblano and Anaheim peppers. Cook until onion is browned and peppers start to brown. 2) Lower the heat and add the shrimp. Once shrimp is half way done cooking, turn off heat and let residual heat from the pan complete the cooking. This ensures the shrimp do not overcook and become tough. 3) Add the cumin and stir until evenly coating the shrimp, onions and peppers. Add salt to taste Sauce: 1) Add butter to a sauce pan over medium heat. Once butter is melted, whisk in the flour. Cook for about 2-3 minutes. Cook just long enough to cook out the raw flour taste. (Pale in color still). 2) Whisk in the milk and then the water. Bring to a simmer and lower heat. Cook until liquid has started to thicken. 3) Add the knorr powdered bouillon. Whisk in the cheese slowly, so that it does not clump. Add salt to taste if necessary. Note: I sauteed the half of poblano and anaheim that was used on top in the sauce pan, to get more flavor into the sauce. Remove the peppers before adding the butter. The last picture is the peppers in the sauce pan that will be used to top the enchiladas. Enchiladas: 1) Preheat oven to 400F. 2) Take a 9x13 baking pan and spray with non stick spray. Add 3-4 tbsp sauce to the bottom of the pan and spread evenly. 3) Heat tortillas in a pan until pliable. Add roughly 2.5 oz of the filling in a line, in the center of the tortilla. Roll the tortilla tight and place seam down. Repeat 7 more times, placing each rolled enchilada next to each other. 4) Cover the enchiladas evenly with sauce. Use the back of a spoon to spread evenly. Add the shredded pepper jack evenly on top. Add the diced poblano and anaheim peppers across the top. 5) Bake uncovered on the middle rack for 10 minutes or until cheese is melted. Turn the oven to broil and broil continue cooking for another 5 minutes or until cheese has started to brown. Notes: 1) Baking times will vary if the filling and sauce is cold. The filling and sauce in the recipe are warm, as i made them right before baking. They can be made ahead of time. I do recommend warming the sauce. It will be easier to spread. 2) I did not use all of the sauce as I like to leave some of the edges of the tortilla exposed to get crunchy. (I had roughly 2-3 oz of sauce leftover.) 3) If you do not have knorr powdered bouillon use chicken stock in the sauce. You will need to add salt to taste. 4) Use your favorite corn tortillas or any that you have left over. The number of enchiladas will vary depending on the size of tortillas you have on hand. 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. Cumin amzn.to/3ps9qFC Knorr Chicken Bouillon amzn.to/3pA8tLl Ingredients:
1 onion, diced 2 roma tomatoes, diced 3 tbsp curry powder 1 tbsp cumin powder 1 tbsp coriander powder 1/2 tbsp garam masala 1 /2 tsp ginger powder 1 potato, cubed 4 cups water 16 lentils, rinsed 15 baby carrots veg oil cilantro, chopped Instructions: 1) In a large stock pot over medium high heat coat the bottom of the pan with oil. Saute the onion and tomatoes. The tomatoes will release their liquid. Once the liquid starts to reduce add the curry powder, cumin, coriander, garam masala, and ginger powder. Continue to cook until the spices release their oils. 2) Add the potatoes, water, lentils and carrots. Bring to a boil. Lower to high simmer and cook for 2 hours or until water has reduced and thickened. 3) Serve over rice and top with cilantro. Notes: 1) If you want to start these in the morning, add more water and leave the potatoes and carrots out. Add the carrots and potatoes an hour and a half before serving. 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. Cumin amzn.to/3ps9qFC Garam Masala amzn.to/3pryPz1 Lentils amzn.to/2GZxYnP Ingredients:
Dressing: 5 tomatillos, halved 1/2 onion, large dice 2 jalapenos, halved and seeded 1 bunch cilantro 1 lime, juiced 1/4 cup olive oil 2 ripe avocados salt Salad: 1 head of romaine, quartered 1 poblano 2 fresno chilis Cotija Instructions: Dressing: 1) Preheat oven to 450F 2) Place the tomatillos cut side up, the onions, and the jalapenos on a baking sheet. Roast for 15-20 minutes. The tomatillos should collapse and the jalapenos start to brown. 3) Place the tomatillos, onion, jalapenos, cilantro, lime juice, avocado and oil into the vitamix. Blend until smooth and creamy. Add more oil if necessary. Salt to taste Salad: 1) Turn oven to broil. Place the poblano and fresno chilis on a baking sheet and broil for 5-7 minutes or until charred. 2) Place the poblano in a bowl and cover with plastic wrap. This will help remove the skin. Remove the skin and the seeds. Dice and set aside to top salad. 3) Heat the frill to 450-500F. 4) Brush the cut side of the romaine with oil. Place onto the searing hot grill. DO NOT close the lid. You want to get the char marks while keeping the rest of the romaine fresh and crsip. Grill for 1-2 minutes. I only cook the cut side as I want the rest of the romaine to stay fresh. 5) Place a quarter of the the romaine on a plate with a fresno chili. Add some of the chopped poblano. Drizzle the dressing over the top. Top with cotija cheese and enjoy! Notes: 1) This can be made with just fresh lettuce and the lettuce of your choice. 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 Ingredients:
2 dried california chilis 5 dried guajillo chilis 1 dried ancho chili 2 dried arbol chilis 5-6 garlic cloves 1 tbsp dried oregano 2 tbsp salt 1.5 tbsp cumin powder 3/4 tsp black pepper 1/2 tsp ginger powder 1/4 tsp cinnamon powder 1/8 tsp allspice 2 bay leaves 1 lemon, juiced 12 oz crushed pineapple 4 oz achiote paste 1 onion halved 2 lb pork butt, sliced 1/4 inch thick 2 slices of pineapple Instructions: 1) Soak all the dried chilis in warm water for 30 minutes or until soft. Remove the stems and as many seeds as you can. 2) Add soaked chilis to vitamix with garlic, oregano, salt, pepper, cumin, ginger, cinnamon, allspice, lemon juiced, crushed pineapple and achiote paste. Blend until smooth. Pour into a large bowl. 3) Add the bay leaves and sliced pork butt to the bowl and mix until coated evenly. Marinate over night or at least 8 hours. The pineapple will help tenderize the meat. 4) Preheat oven 350F 5) On a metal skewer add one half of the onion so it was the top of the skewer. Add the sliced pork butt until an 1" from the bottom. Add one slice of pineapple. Repeat with another skewer. Stand on a baking sheet. 6) Bake for 1.5 hours or longer if needed. The outside should become browned and slightly charred. Let meat rest for ten minutes and slice. 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. Crushed Pineapple amzn.to/2JJmHJg California Chilis amzn.to/2UaaW0t Guajillos amzn.to/38qBR0l Ancho Chilis amzn.to/35bpuDt Arbol amzn.to/3knkakV Achiote Paste amzn.to/38qD8Ve |
Michael FehlChef/Food and Beverage Director Archives
March 2021
Categories |