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
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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 Ingredients:
Chicken: 4 chicken thighs olive oil dried rosemary to taste dried thyme to taste dried basil to taste salt pepper 2 tbsp mayo 4-6 tbsp basil-pesto.html Instructions: 1) Preheat oven to 385F 2) Rub the chicken with olive oil, rosemary, thyme, basil, salt and pepper. Place on a baking sheet. 3) Bake 10-12 minutes or until fully cooked. 4) Let cool and shred. Mix with mayo and pesto. Ingredients: Roasted tomatoes: 4 roma tomatoes, sliced olive oil dried basil dried oregano Instructions: 1) Preheat oven to 275F. 2) Toss tomatoes in a bowl with the basil and oregano. 3) Bake for 1.5-2 hours. 4) Remove and let cool Sandwich building: Fresh Mozzarella, sliced balsamic vinegar wheat buns 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. Magic Bullet amzn.to/33M2VVB Balsamic Vinegar amzn.to/3n5LwO4 Ingredients:
2 lb london broil 2 oz lime juice 1 oz lemon juice 1 oz soy sauce 1 tsp cumin powder 1 tsp chili powder 1 tbsp vegetable oil salt Instructions: 1) Turn the oven onto broil. 2) Mix the lime juice, lemon juice, soy sauce and oil. Split into half. 3) Rub salt on both sides of the london broil. Take half the cumin and half the chili powder and rub on one side of the london broil. Flip and rub the other half. 4) With a pastry brush, brush both sides of the london broil with the lime, lemon and soy sauce mixture. 5) Place the london broil on a baking sheet. Place the london broil on the top rack of the oven. Cook 6-7 minutes. Remove from oven and flip. Brush with more lime, lemon and soy sauce mixture. Make sure not to use the half that you dipped the pastry brush with raw meat juice on it. 6) Place back in the oven and cook another 6 minutes. 7) Remove from oven and let rest for 7-10 minutes. 8) Enjoy as tacos or with beans and 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. Pastry Brush amzn.to/2JGNwxR Soy Sauce amzn.to/34ZHoJ3 Ingredients:
2 large sweet potatoes, cubed 1 onion, diced 1 cup corn 5 oz black beans, drained and rinsed 1/2 tbsp garlic powder 1/2 tbsp onion powder 1/2 tbsp cumin powder 1/2 tbsp chili powder 1/2 tbsp smoked paprika 1/4 tbsp ground coriander Oil Instructions: 1) Preheat oven to 425F. Toss sweet potatoes in oil and salt. On a baking sheet roast in the oven for 25 minutes. Remove from oven and flip. 2) Turn oven to broil and broil sweet potatoes for 5 minutes. Remove from oven. 3) In a large saute pan over medium high heat saute the onions until browned. Add sweet potatoes and cook until crispy. 4) Add the corn, black beans and all the dried spices. Cook until fragrant. Chipotle Sour Cream: Ingredients: 8 oz sour cream 1/2 tbsp chipotle powder 1 lime, juiced 1/2 tbsp dried onion flakes 1/4 tsp cumin powder 1/4 tsp garlic powder Instructions: 1) Mix in a bowl and let sit for at least half an hour. 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 |
Michael FehlChef/Food and Beverage Director Archives
March 2021
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