3Tbsp. Vegetable oil
1/2 cup onions, diced
1/4 cup carrots, diced
1/4 cup celery, diced
1/4 cup red pepper, diced
1/4 cup snow pea pods
2 garlic cloves, minced
1/4 cup mushrooms, sliced
2Tbsp. fresh grated ginger
3 cup cold cooked macaroni pasta
3 egg, beaten
3Tbsp. soy sauce
1 tsp. pepper
1 Tbsp. sesame oil
Heat oil in a large skillet or wok. Add carrots, celery, onions, red pepper, pea pods and garlic to wok. Stir constantly. Once onions have become transparent, add cold pasta and mushrooms. Stir constantly.
In a separate bowl, whisk together eggs, soy sauce, sesame oil, fresh ginger and pepper. Add soy sauce mixture to wok and incorporate. Stir until completely incorporated and cooked.
1 cup granulated sugar
1 Tablespoon pure vanilla extract
3 teaspoons pumpkin pie spice
2 large zucchini (makes about 3 ½ cups of zucchini bits)
2/3 cup melted unsalted butter, room temperature
1/3 cup dried cranberries
1/3 cup chopped walnuts
1/3 cup semi-sweet chocolate chunks
2 teaspoons baking soda
½ teaspoon salt
3 cups All-purpose flour
Preheat oven to 350 degrees. Butter a 9x9 square baking pan and set aside.
Wash zucchini and cut into large chunks. Place chunks into a food processor and pulse until they become little bits. Do not over process them or it they will turn into mush.
In a large mixing bowl whisk together eggs, sugar, vanilla, zucchini, and butter. Sift together flour, pumpkin pie spice, baking soda, and salt. Stir in dry ingredients into the bowl being careful not to have any pockets of unmixed flour but not over mixing it. Place batter into prepared pan and allow to bake until a golden brown and toothpick inserted into the center of the bread comes out clean, approximately 40-50 minutes.
Toasted Millet Salad
2 cups hulled millet
2 Tablespoons olive oil
4 cups Spinach, chiffonade
1 cup green beans; blanched and cut
2 cups Parmesan flakes
1 cup Grilled peaches, skinned and cut
½ cup Radishes, julienne
½ cup Red onion, minced
Rinse the millet under cold water and drain. Bring 4 cups of salted water to a boil in a large pot over high heat. Add millet to pot and allow to cook for 3 minutes. Reduce the heat to a simmer, stirring occasionally until millet is tender, approximately 10 to 15 minutes. You may have to add more water if necessary. Drain and rinse the millet with cold water to stop the cooking process. Toss with olive oil and allow millet to cool completely.
In a large mixing bowl combine cooled millet with other salad ingredients. Toss with vinaigrette and serve.
Grilled Peach Balsamic Vinaigrette
1 cup Balsamic vinegar
2 cup grilled peach pieces
¼ cup granulated sugar
1/2 to 3/4 cup extra-virgin olive oil
Salt and pepper to taste
In a small sauce pan, cook balsamic vinegar, peach pieces, and sugar until vinegar begins to thicken. Allow this mixture to cool. In a food processor blend together vinegar mixture, salt and pepper. This will puree the peach pieces as well. Slowly add oil to create an emulsion. Toss with salad.
1 cup water
3/4 cup peanuts, ground
1/2 cup soy sauce
1/4 cup lime juice
1 tsp. molasses
1 tsp. ginger, grated
1/2 tsp. red pepper flakes
2 cloves garlic, minced
1 lb. boneless skinless chicken breast, cut in strips
Soak skewers in water for 10 minutes.
Combine water, peanuts, soy sauce, lime juice, molasses, ginger, pepper, and garlic in a small saucepan. Simmer about 15 minutes to develop flavor. Remove from heat and cool. Marinate chicken in cooled marinade for about 1 hour.
Skewer chicken onto each of 8 skewers. Dip skewers in soy mixture and arrange on a small sheet pan.
Transfer remaining marinade to a small saucepan and bring to a boil (over 165°). Remove from heat.
Cook skewers on the grill, basting occasionally with the soy mixture. Bring remaining marinade to a boil again (over 165°). Transfer to a dipping sauce bowl. When skewers are cooked, transfer to a serving platter with peanut sauce and remaining re-boiled marinade.
1/4 cup shallots, peeled and minced
1 Tbsp. garlic, peeled and minced
2 Tbsp. vegetable oil
1-2 Tbsp. garlic-chile paste
3/4 cup coconut milk
3/4 cup peanut butter (to taste)
Fish sauce to taste (optional)
In a small saucepan, cook shallots and garlic in oil until softened. Push aromatics aside and “sizzle” garlic chile paste until fragrant. Add coconut milk and bring to a simmer. Whisk in peanut butter to form a smooth sauce. (Note: Do not boil it! It might separate.) Season to taste with fish sauce.
1 cup warm water (95° - 110°)
2 packages dry yeast
1 tsp. sugar
3 cups all purpose flour
1 Tablespoon fresh rosemary, minced
1 tsp. sea salt
1/4 cup extra virgin olive oil
2 Tablespoons minced garlic
8 oz shredded mozzarella
8 oz shredded fontinella cheese
8 oz provolone cheese
Heat grill. Place water in a bowl, stir in yeast and 1 tsp. sugar. Cover with a plastic wrap and let it proof for 10 minutes in a warm spot.
Mix 2 cups of flour and rosemary with the proofed yeast. Mix with the help of a fork. The dough will be sticky and wet. Place in a bowl covered with plastic wrap and allow to rest for 30 minutes or more in a warm spot away from drafts.
Add remaining 1 cup of flour, ¼ cup of olive oil and salt. Mix ingredients well by hand or in a food processor. Work the dough for ten minutes until smooth and elastic. (Adding a little more flour or water if needed).
Shape the dough into a ball and place it in an oiled bowl. Cover with plastic wrap. Let the dough rise until double in bulk for 40 minutes.
Mix cheese and garlic in a bowl and set aside.
Punch down and divide dough into two equal pieces. Roll out each piece to about 1/4 inch thick. Brush lightly with olive oil and sprinkle with salt on the top of each pizza. Place dough in the heated grill and grill on each side 4-5 minutes. Remove from grill and top with cheese mixture and return to grill. Close top of grill to allow cheese to melt for 2-3 minutes.
3 cups fresh or frozen blueberries
3 cups fresh or frozen peaches, peeled and chopped
1 ¼ cup sugar
¼ cup lemon juice
¼ cup cornstarch mixed with 2 Tablespoons warm water
In a medium saucepan cook fruit with sugar and lemon juice over a medium heat until the fruit has released its liquid. Remove from the heat and drain the fruit pieces out of its juices. Set aside the fruit pieces. Put the juices back into the saucepan and back onto to the stove. Simmer the liquid until it reduces in half its volume and add the cornstarch slurry to thicken. Remove from heat and allow to cool. When ready to fill pies fold fruit pieces back into the thickened fruit juices.
3 cups all-purpose flour
1 tsp. salt
1/2 cup granulated sugar
1 Tablespoon vanilla extract
8 lg. egg yolks
1 Tablespoon white vinegar
1 cup unsalted butter, cut into chunks
Egg wash (one egg whisked with 1 Tablespoon water)
In a food processor, pulse the flour, sugar, vanilla sugar and salt until combined.
Add butter chucks, process until mixture resembles cornmeal. Pulse as you add yolks and vinegar until dough start to come together.
Turn the dough out onto a lightly floured work surface and blend dough by pushing it away with the heel of your hand and gathering it up with a pastry scraper into a ball.
Wrap dough in plastic wrap, flatten it into a disk and chill for at least 30 minutes or overnight.
Roll out dough and place in an 8 pie pan. Brush with egg wash and place in refrigerator to chill. Roll out scraps and using a cookie cutter cut into shapes.
Spoon mixture into pie crust and top the pie with dough shapes. Brush shapes with egg wash and bake at 350 for 25-35 minutes, until the dough crust and shapes are a golden brown. Cool before serving.
Cranberry Potato Salad
2 lbs. new red potatoes, washed
1 red onion, quartered
2 Tbsp. olive oil
1 Tbsp. course sea salt
2 tsp. fresh thyme, minced
1/2 cup dried cranberries
4 celery stalks, cut small on a diagonal
1/2 cup real mayonnaise
3 Tbsp. Dijon mustard
1 tsp. horseradish
Salt and pepper to taste
Wash, dry, and quarter small potatoes. To be sure potatoes will be cooked, you can also par cook them whole in boiling water for 4 minutes. Brush potatoes and onion with olive oil. Sprinkle with coarse seal salt. Grill potatoes and onion. Quarter potatoes and chop onion into small pieces. Toss together all other ingredients Adjust mayonnaise, mustard, and horseradish to taste. Serve cold or warm.
Shrimp and Lobster Salad
2 Tbsp. butter
1 lb. raw shrimp
3/4 cup real mayonnaise
1/2 cup nonfat plain Greek-style yogurt
2 celery stalks, sliced on a diagonal
2 Tbsp. fresh lemon juice
1/2 lb. cooked lobster meat
Salt and pepper to taste
Remove tails from shrimp and de-vein. Heat butter in a large sauté pan and cook shrimp in butter until opaque in color. Set aside to cool.
In a large mixing bowl combine mayonnaise, yogurt, celery, lemon juice and lobster meat. Cut shrimp into pieces and mix into salad. Place salad in refrigerator to chill.
3 1/2 cups frozen strawberries
1 ½ cup Champagne
2 tsp. fresh mint, minced
1/4 tsp. salt
1/4 cup granulated sugar
3/4 cup plain yogurt
2 Tbsp. fresh lemon juice
Mix together strawberries, sugar, salt, lemon juice, and mint. Let it rest in the refrigerator for a minimum of 25 minutes. (This can be done one day in advance.)
In a food processor, blend strawberries, sugar, salt, lemon juice, yogurt and mint until smooth. Remove from blender into a pitcher. When ready to serve, mix in champagne and pour into shot glasses.
Garnish soup with a fresh strawberry slice and mint leaf.
In honor of the new Kids on the Block concert– our Prep Chef Christian created a “Hanging Tough Beef Cake Jerky”
Hanging Tough Beef Cake Jerky
By Christian Nagy
4-5 lbs. beef eye round sliced ¼” slices
½ cup soy sauce
2 cups water
1 teaspoon ground ginger
10 Tablespoons brown sugar
4 Tablespoons honey
4 Tablespoons cornstarch mixed with ½ cup water
Mix first five ingredients together in a small sauce pan. Bring to a boil then mix in the cornstarch and water mixture. Stir until mixture thickens. Remove from heat and allow to cool.
Pour cooled soy mixture over meat and let marinade overnight in the refrigerator. Follow directions for your food dehydrator to make meat jerky.
2 cups steamed/cooked broccoli pieces
1 lb. beef tenderloin strips
1 lb. spaghetti pasta, cooked al dente & cooled
Salt & pepper
1/4 cup scallions, finely chopped
1/4 cup toasted peanuts, chopped (optional)
3 tsp. soy sauce
2 tsp. roasted sesame oil
4 Tbsp. olive oil
4 Tbsp. rice wine vinegar
Whisk together soy sauce, rice wine vinegar, sesame oil, and pepper in the bowl. Slowly add the olive oil while whisking to create an emulsion. Take half the dressing and place into a sturdy plastic storage bag. Take remaining dressing and place in the refrigerator for use later.
Place beef strips into the marinade and allow to marinate for an hour in the refrigerator.
Remove beef from marinade. Discard marinate. Cook beef until reaches an internal temperature of 145° F. (155° for medium well). Remove from heat and allow to cool completely.
Toss together dressing, pasta, broccoli and beef. Top with scallions and peanuts.
½ cup granulated sugar
2 cups All Purpose Flour
7 oz. unsalted butter, chopped and chilled
1 tsp. lemon zest
1/8 teaspoon salt
1 large egg
¼ cup strawberry jam
Place into a food processor sugar, flour, salt and lemon zest and pulse the processor to combine the ingredients. Add cold pulse and pulse to combine until it resembles large cornmeal. Add the egg and pulse just to combine. Be careful not to over mix it.
Remove dough and flatten into a disk. Wrap in plastic wrap and chill in the refrigerator for 15 minutes.
Remove dough and roll out to ¼ inch thick. Place into a 9 inch tart pan. Save the scraps for the top of the tart by putting them back together into a flattened disk and wrapping them back in the plastic wrap and putting back into the refrigerator until you are ready to make the top.
Place tart pan into a preheated oven at 350 degrees and partially bake shell for 10 minutes. Remove shell from oven and allow to cool. Spread bottom of shell with strawberry jam.
2 ¼ cup ground walnuts
2/3 cup sugar
¼ cup cocoa powder
¼ teaspoon cinnamon
3 large eggs
Mix all ingredients together until smooth and place into cooled partially baked tart shell.
Roll remaining dough scraps to ¼ inch thick and using a pizza cutter cut ½ inch wide strips of dough. Weave the strips into a lattice top.
Bake filled tart in a preheated 350 degree oven for 25-35 minutes until a toothpick inserted into the brownie filling comes out clean.
Mixed Green Salad with Grilled Shrimp and Limoncello-Ginger Vinaigrette
8 cups Romaine lettuce, shredded
1 bunch watercress
1 cup mandarin orange segments
1 cup slivered almonds, toasted
1/2 cup scallions, julienne
Toss romaine lettuce and watercress with a small amount of the Limoncello-ginger vinaigrette. Portion onto six serving plates. Attractively arrange grilled shrimp atop salad. Garnish with orange segments, toasted almonds and scallions. Drizzle with extra vinaigrette dressing as desired.
Makes 1 Cup
1/4 cup Limoncello liquor
1 Tbsp. sugar
3 Tbsp. ginger, peeled & grated
3 Tbsp. olive oil
Combine all ingredients in a non-reactive bowl.
18 jumbo shrimp, deveined, tail on
1/4 cup olive oil or canola oil
Kosher salt and fresh cracked black pepper
Brush shrimps with oil, season with salt and pepper. Grill shrimp 2-3 minutes on each side, until shrimp is opaque. Place shrimp on top of salad and drizzle with vinaigrette.