Chef Demonstartion: Chef George Malavasics Johnson & Wales University

My culinary classes will be given an Introduction the The Johnson and Wales Culinary University, Providence, RI. This will be followed by a cooking demonstration of Quesadillas, with help from one of my students.  I try to arrainge for 1 Culinary Institution to visit each month of our school year.  Many thanks to Chef George, who did a great job on the presentation and cooking demo!!!
Below in George's Contact info:
 gmalavasic@jwu.edu     Culinary Demonstrator, 800-342-5598 x2303 or 401-598-2303

SHRIMP PARMESAN

SHRIMP PARMESAN

4 pcs peeled tail-less shrimps

TT Marinara sauce

Flour, Egg wash, Panko Bread Crumbs

TT grated Parmesan cheese

TT Extra Virgin Olive Oil

TT parsley, salt & pepper, basil oregano

Procedure:

ü  Clean shrimp, flour, egg, breadcrumbs (twice in breadcrumbs)

ü  Brown in about 1” of oil, drain well

ü  Place in pan on bed of marinara

ü  Top with Mozzarella & grated parmesan & spices

ü  Brown in *350 oven till cheese begins to brown

ü  Place on your choice of reheated pasta ( cooked, drained & shocked)

ü  Top with olive oils & spices for garnish, and served with choice of oven toasted bread

CHICKEN PICCATA ala Marsala

CHICKEN  PICCATA ala Marsala

Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

2     Chicken Tenders

Flour to dredge

TT            Olive oil

1                 Garlic cloves crushed

1/4   c            Marsala wine

TT            Butter

Pasta (your Choice)

TT Spinach, onions,  sliced mushrooms

TT Parsley, chopped finely

TT Oregano & basil

TT  Salt & pepper

Garnish with Peas & Chopped pimentos

Clean chicken tenders. Gently pound the meat with a mallet until thin and flat but not broken. Sprinkle meat with black pepper, dredge lightly in flour.

Preheat a heavy wide skillet. Add the olive oil and sauté the garlic until

lightly browned, then remove and reserve. Turn up the heat and fry the

chicken quickly. Do not burn.  Remove chix

Drain oil from pan, add vegetables season (not the garnish veggies!!!!) then deglaze pan with Marsala wine.  Add butter, then put chix back in.

Adjust seasonings, plate on top of pasta, garnish with peas and pimentos. 

Chick Pea Fritters (revithokeftedes)

Bit of Greek Today Kids

Chick Pea Fritters (revithokeftedes)

Serves / Yields:

INGREDIENTS

·         1 cup chick peas

·         ¼ cup onions, chopped

·         Salt,

·         Pepper

·         Parsley,

·         Dill,

·         Oregano

·         1 skinned smashed tomato

·         Dry breadcrumb

·         Flour for binding the mixture and for coating

·         Some crumbled feta cheese or any grated cheese (optional)

·         1 egg

·         Veggie Oil for frying

METHODDrain and mash with a mixer. Place in a bowl and add chopped onion, mashed tomato, breadcrumb, finely chopped parsley, dill, oregano, salt and pepper. Add cheese, beaten eggs and a little flour to bind. Mix well, form into small balls and coat in flour. Fry in hot oil until golden brown.

Serve with sour cream (*would usually serve with Tzaiki, but no yogurt:-((, we roll with what we have)

Today's Class Creation Chicken Lasagna Rolls

CHEESE MIXTURE:

½ cup RICCOTA CHEESE

1 EGGS BEATEN

TT  PARMESAN CHEESE

TT    SALT & PEPPER

TT  DRIED PARSELY FLAKES or Fresh

5 oz chopped chicken meat flavored with garlic, DICED ONIONS, basil & oregano (sautéed)

COOKED LASAGNA NOODLES THEN SHOCKED

TT GRATED MOZZARELLA

TT MARINARA SAUCE

TAKE A LASANGA NOODLE AND PLACE ABOUT 2 TBLS OF CHEESE MIXTURE IN IT, add meat, then ADD SOME MOZZ, PARM, SEASONINGS AND SAUCE AND ROLL IT UP

PLACE IN CERAMIC DISH WITH SAUCE ON BOTTOM, TOP WITH PARM AND MOZZ & GRATED ASIAGO CHEESE, @ 2-3 ROLLS PER DISH

350* OVEN TILL MELTED TOP WITH FRESH PARLEY

Today's menu Chicken Monterey with Beans

Chicken Monterey with Beans

   Ingredients

4 oz diced chix TT Sea salt 

TT Black Pepper

1-2 cups BBQ Sauce

TT smashed garlic

½ cup onion, thinly sliced

¼ cup red yellow green peppers diced

¼ cup garbanzo beans

¼ cup sliced mushrooms

TT Olive Oil

1/8 cup Green Chiles, diced

TT Monterey Jack shredded

Directions

Place cubed chicken in BBQ marinade. (Let Marinate for 15-20 mins)  Then either sauté or bake chicken)

In skillet sauté onions, garlic in oil, add peppers, mushrooms, sliced sausage, green chilies.  Sauté and add beans and adjust seasonings.  Add cooked chicken, Top with Monterrey Jack Cheese.  Serve with potatoes, pasta or rice.

Garnish appropriately. 

Dijon Herb Roasted Halibut with Roasted Fingerling Potatoes & Halumi Cheese and Fresh Green Beans Country Style

Class Creation Friday September 16, 2011

Mustard Herb Roasted Halibut

 6 oz pieces Halibut 

¼ cup extra virgin olive oil

1 tblp. honey

2 tblp. fresh chopped basil

1 tblp fresh chopped Italian parsley

2 tblp. dijon mustard

Zest of one lemon

½ tsp. red chili flake

Juice of 1 lemon

Salt and pepper to taste

METHOD:

Place olive oil, mustard, honey and fresh herbs in food processor

Blend for 30 seconds

Add zest and juice of lemon

Add chili flake and pulse for 10 seconds

Season to taste with salt and pepper and reserve

Season Halibut with salt and pepper to taste

Spread 1 tblp. of mustard glaze over each piece of Halibut or Stripped Bass

Place on non-stick pan and into pre-heated oven @ 400 degrees

Roast in oven for 8-10 minutes.

Class is back in session, Today's Creation comes from JustinBrody

NFL is BACK! And so is School, so stay tuned for more dishes!

So is half time lunch!!!

Whole Wheat Dough, tomato concasser, baby spinach, fresh sliced button mushrooms, mozzarella & parmesan cheese, greek oregano, salt & pepper & garlic.