Recipe Archives
BBQ Meatloaf with Roasted Fingerling Potatoes
Ingredients:
FOR THE MEATLOAF
2 lbs of ground beef
1 Tbsp oil
1/2 of a white onion, diced
2 garlic cloves, minced
2 eggs, beaten
1 green pepper, cored and diced
3/4 cup bread crumbs
2 Tbsp tomato paste, divided
1 cup of milk
2 tsp of garlic powder
1 Tbsp of Worcestershire sauce
1 tsp paprika
2 tsp of kosher salt
2 tsp of dried parsley
1/2 cup of bbq sauce
1 Tbsp of cider vinegar
FOR THE POTATOES
2 lbs of fingerling potatoes
4 Tbsp of olive oil
4 cloves of garlic
1 sprig each of rosemary, thyme, parsley and chives
2 tsp of salt
FOR THE GREEN BEANS
1 lb of fresh green beans
3 tsp of olive oil
1 tsp of kosher salt
Directions:
FOR THE MEATLOAF:
Preheat oven to 375 degrees. Meanwhile, in a medium size bowl, combine breadcrumbs, eggs and milk. Set aside.
In a saute pan over medium heat, add oil. When hot, add onions and stir frequently until onions begin to cartelize. Add remaining diced vegetables. Cook until fragrant. Then remove from heat and let cool.
In a large bowl, add beef, sautéed vegetables, breadcrumb mixture and combine. Form meatloaf on a baking sheet lined with foil. Place in oven for 45 minutes.
As the meatloaf is cooking, combine BBQ sauce and apple cider vinegar. Hold until meatloaf is cooked. Baste meatloaf with sauce and put back in the oven until sauce begins to bubble.
FOR THE POTATOES AND GREEN BEANS
Preheat oven to 375 degrees. Meanwhile, slice the potatoes in half lengthwise. Toss them, along with green beans, in olive oil and season with salt and pepper to taste. Then roast them on a cookie sheet for 20-25 minutes or until golden brown.
In a small bowl, add minced garlic and herbs. Mix in 4 Tbsp of olive oil. Toss potatoes and green beans in herb mixture and serve.
Cuban Picadillo with Eggs and Rice
Ingredients:
FOR THE PICADILLO:
1 lb of ground beef
2 Tbsp salt
1 tsp cumin
1/2 of a white onion, diced
4 eggs
1 green pepper, cored and sliced
3 plum tomatoes
1- 4 oz can of tomato sauce
1/2 cup of water
1 beef bouillon cube
1 large carrot, peeled and diced
2 Tbsp cilantro, chopped
2 Tbsp olive oil
FOR THE RICE
2 cups of medium rice
3 cups of water
2 Tbsp of salt
2 Tbsp of olive oil
Directions:
FOR THE RICE:
In a medium pot, add water, olive oil, salt and rice. Bring to a boil. About 15 minutes. Stir once and bring temp to a low heat and cover pot for 10 minutes.
FOR THE PICADILLO:
Bring to medium heat a large saute pan. Add the oil and sear the meat. Remove the meat juices and add carrots, peppers and onions. Saute until onions are translucent. Bring to low and continue to cook.
In a blender, add tomatoes, bouillon, tomato sauce, chicken broth and a touch of salt. Blend until everything is dissolved. Add to pan with beef, carrots, pepper and onions. Bring heat to medium high and cook until liquid evaporates.
Crack eggs into beef mixture. Cover with the lid for 2 minutes.
Serve over rice.
Vietnamese Chicken Congee & Salad
Ingredients:
FOR THE DRESSING:
2 Tbsp Thai Chili Sauce
3 limes, juiced
1 Tbsp of fish sauce
FOR THE SALAD:
1 small head of green cabbage, julienned
1 red onion, julienned
1 large carrot, shredded
1/4 cup of cilantro, chopped
1/4 cup of French fried onions
FOR THE CONGEE (SOUP)
1 cup of Jasmine Rice
5 cups of Chicken Stock
2 Tbsp fish sauce
1 Tbsp of fresh ginger, julienned
salt to taste
Directions:
Meanwhile, in another large pot, add rice, salt, a dash of fish sauce and 5 cups of chicken stock. Bring to a bowl and simmer until tender. Plate rice with dark meat. Dish 2 done.
For the salad, shred the white chicken meat. Set aside. Using the remaining cabbage, sliced into thin pieces. Add carrots, onion, cilantro. Mix all ingredients for the dressing in a small bowl and then toss with salad ingredients. Dish 3 done.
Baked Salmon & Warm Salad with Green Beans, Tomatoes, Potatoes and Lemon Basil Dressing
Ingredients:
FOR THE SALMON:
4 pieces of Salmon (6 oz each)
½ cup Italian bread crumb
1/3 cup cooking oil
Salt and pepper to taste
FOR THE SALAD:
2 pieces of russet potatoes
1 cup of dice tomato
8 oz string beans
1 small red onion
1 lemon
1 cup of basil leaves
½ cup olive oil
Salt and pepper to taste
Directions:
Cold Thai Chicken Noodle Salad
Ingredients:
1 cup peanut butter
2 fl oz hoisin sauce
2 fl oz soy sauce
1 fl oz sesame oil
1 tbsp vinegar
1 lime
2 tsp garlic powder
1/2 lb pasta spaghetti
1 bunch Scallions
1/2 pack firm tofu
2 cups shredded carrots
1 whole cucumber
2 cups chicken shredded
Directions:
Southwest Quatro Bean Salad - Chef Tim Keating
Ingredients:
1 can (15-oz) black beans, drained
1 can (15 oz) garbanzo beans, drained
1 can (15 oz) white beans, drained
1 bag (12-ounce) frozen corn kernels
½ cup fresh green beans
1 cup thinly sliced radishes
1 small red onion
3 large plum tomatoes
1 large bell pepper
1 large jalapeno pepper
4 cloves garlic
1 cup chopped cilantro
1/2 cup olive oil
3 limes
Kosher Salt and freshly ground black pepper to taste
½ tsp Ground Cumin Powder
½ tsp Ground Chile Powder
Sprigs of cilantro for garnish
For Tacos:
Thinly sliced/shredded Iceberg Lettuce
6” Flour Tortillas
Grated Mexican Cheese
Directions:
Start by opening all cans of beans and strain in a colander. Add beans to a large mixing bowl. Place frozen corn kernels in the same colander and run under warm water until thawed. Add to the bean mixture.
Cut the fresh green beans into 1/4” pieces and steam them in the microwave for 1 minute with 3 tablespoons of water in a covered bowl.
Meanwhile, dice the red onion, tomatoes, bell pepper and jalapeño. Add to the bean and corn mixture along with the steamed green beans and sliced radishes. Stir well to combine.
As a final step, mince the garlic and chop the cilantro and add both to the mixture. Squeeze the fresh lime juice over the top and add olive oil, cumin, chile powder and salt & black pepper to taste.
Garnish with fresh cilantro sprigs.
For tacos, sprinkle some shredded iceberg lettuce into a warm tortilla. Scoop the salad onto the lettuce and serve with Mexican cheese & cilantro sprigs.
Chicken and Dumplings - Chef Greg Richie
Ingredients:
1 Tablespoon of vegetable oil
2 strips of bacon, diced
2 cloves of minced garlic
1 small onion
3 ribs of celery stalks
4 oz of button mushrooms
1/4 teaspoon of salt
1/4 teaspoon of pepper
2 Tablespoons of flour
1/2 Tablespoon of white vinegar
6 cups of chicken stock
3 sprigs of thyme
2 bay leaves
1 cup of whole milk
1 teaspoon of soy sauce
2 cans of coconut milk
10 oz bag of frozen peas
2 carrots, peeled
1 large rotisserie chicken
Parsley for garnish
For Dumplings:
1 ½ cup AP flour
½ TBL baking powder
½ tsp baking soda
1 tsp salt
½ tsp black pepper
2 TBL chives
3 ounces butter, melted
6 ounces milk
Directions:
Place a large pot to heat on low heat. Place bacon into the pot along with vegetable oil. Add minced garlic and stir. Raise heat to medium. Cut onion into small dice and add to pot. Stir. Cut celery small and add to pot. Slice up mushrooms. When the onions are soft and have become translucent, add mushrooms to the pot. Stir. Season vegetables with salt and pepper.
When mushrooms are cooked, add flour. Stir well to incorporate.
Add vinegar. Stir and cook for a minute or two.
Add chicken stock while whisking constantly. Add bay leaf, thyme, milk, soy sauce, peas and salt. While the broth heats to a simmer, begin making the dough for dumplings.
For Dumplings:
In medium sized bowl, mix together all dry ingredients with a whisk. Bonus points for sifting them, but not mandatory. Add chives.
Pour melted butter into milk. Pour most of milk mixture into the dry ingredients, withholding an ounce or so to make sure it is needed.
With a spatula or gloved hand, mix the dumpling dough until it just comes together. It should be tacky, or a little sticky feeling. If it seems a little dry, add the remaining liquid.
Make certain the broth mixture is at a simmer. Next, cut up the carrots and add them to the broth. Begin to scoop and drop the dough by the tablespoon into the simmering broth. Don’t drop the dumplings all onto each other in one spot, and keep moving around where you drop them in. Set the heat to lowland cover pot. Set a timer for 15 minutes. Do not lift the lid.
Shred roasted chicken and putting the meat in the bowls. Place a dumpling or two onto each of your chicken bowls. Ladle some the broth over the chicken and dumpling and garnish with parsley.
Coconut Chicken Curry - Chef Clay Miller
Ingredients:
1 large white onion
4 celery stalks
2 carrots
1 Idaho potato
3 cloves of garlic
4 oz of canola oil
1 Tablespoon of tumeric
1 Tablespoon of ginger powder
1 teaspoon of paprika
4 Tablespoons of sherry vinegar
4 Roma tomatoes
4 oz of tomato sauce
3 cups of chicken stock
2 cans of coconut milk
4 cups of kale stemmed and chopped
1 head of cauliflower
2 cans of chicpeas/garbanzo beans, drained
For the rice:
2 cups of MEDIUM grain rice
2 cups water
1 Tablespoon of oil
1 tsp of salt
Directions:
Begin by dicing onion, celery, carrots and potatoes. Add to a large pot, season with salt and sauté with 4 ounces of canola oil. Meanwhile, peel and mince garlic. Add to other ingredients in pot and sauté 10 minutes or until onion is translucent and vegetables are tender.
Add tumeric, ginger, paprika. Stir about 30 seconds. Then add vinegar and reduce to 50%. While liquid is reducing, dice the Roma Tomatoes. Add tomatoes and sauce to the vegetables. Stir to combine. Add chicken stock and coconut milk. Simmer 5 minutes.
Meanwhile, cut the chicken thighs into 1 inch strips. Set aside. Cut cauliflower into large florets. Add both the chicken and cauliflower to the pot, along with the kale and chickpeas. Simmer all ingredients for 20 minutes.
For the rice:
Bring water, oil and salt to a boil in a medium size pot. Add rice, stir and bring to a simmer. Cover over low heat for 15-20 minutes.
Roasted Chicken with Cheesy Grits and Coca Cola Collard Greens - Chef Norman Van Aken
Ingredients:
Chicken:
4 skin on, bone in chicken thighs
1/2 cup of flour
2 tablespoons of oil
Salt and pepper to taste
Grits:
3 cups of whole milk
1 cup of water
4 ounces of butter
1 tablespoon of salt
1 teaspoon of pepper
1 cup of corn grits
1 cup of shredded cheese
Collards:
1/2 cup of bacon
2 tablespoons of oil
1 yellow onion
6 cloves of garlic
2 teaspoons of dried red pepper flakes
3/4 cup of brown sugar
6 tablespoons of balsamic vinegar
1 tablespoon of course mustard
2 lbs of collards, stems removed
1 cup of chicken broth
3 cups of Coca Cola
Directions:
For chicken- preheat oven to 400 degrees. Season chicken with salt and pepper. Dust with flour. Set aside. Heat a large skillet. When pan is hot, add oil. Place chicken skin side down. Brown. Flip and brown the underside. Put in oven to cook for 20 minutes.
For grits- Put milk, water, salt, pepper and butter in a large saucepan and bring to a boil. Whisk in grits. When the grits starts to bubble, turn heat to low. Stir often. When thick, about 15 minutes, add cheese. Whisk again for about 1 minute. Season to taste.
For collards- cook bacon in a large pot over medium heat with oil. Meanwhile, dice onion and garlic. When bacon is crispy, add onion, garlic and red pepper flakes. Cook for 3 minutes. Add brown sugar, vinegar and mustard. Cook for 2 minutes. Add collards with salt and pepper. Allow to wilt, 3-5 minutes. Add chicken broth and coca cola. Lower heat and simmer for 15 minutes. Remove collards to a separate serving bowl and reduce remaining liquid 15-30 minutes until it is saucy. Pour over greens.