CHICKEN TETRAZZINI

CHICKEN TETRAZZINI

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1/8 cup flour
1/8 cup butter
1 clove garlic
¼ cup green & red pepper
1/4 grated sharp cheese
¼ diced onion

TT salt & pepper
1/2 cup diced chicken

½ cup pasta cooked & shocked (fettuccine works best)

TT chix stock

Cook Pasta, drain & shock set aside

Melt butter add garlic then base blend in flour until smooth. Add Green & Red pepper & Onion, celery, Cook over medium heat, stirring until thick. and cook 5 more minutes over low heat. Add stock

Add cheese, soup, and Blend well. Add chicken and pasta. Put in casserole and sprinkle with cheese.

Bake at 350°F degrees for approximately 10 mins.
Top with Grated Parmesan  & bread crumbs for nice crunchabilty!

Sole Clamart with Risotto and roasted garlic

Sole Clamart with Risotto and roasted garlic

1 Sole fillet

TT Butter

S/P TT

Egg wash

Flour for dredging

1/4 Cup Green Peas

¼ cup sliced mushrooms

¼ cup diced tomatoes

2 ts capers

TT Sherry

Chopped Parsley

Roasted Garlic Bulb

Procedure:

Dredge Sole in flour, then in egg wash.  Sauté in olive oil, presentation side down first!!! Brown nicely, then flip and let finish under small flame. Take out of pan and set aside.  (Preferably   on top of oven to keep warm,)

In pan with olive oil add garlic, brown slightly add mushrooms, tomatoes, deglaze with sherry add peas and capers.  Adjust seasonings.  Place on heaping portion of risotto, and place roasted garlic as garnish, top with chopped parsley

Basic Risotto Recipe

½ cup arborio rice

15 oz chicken stock

1/8 cup white wine

TT onion diced

1 Tbsp unsalted butter

1/4 Tbsp olive oil

TT cup grated Parmesan cheese

TT chopped parsley

Kosher salt, to taste

Preparation:

Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.

In a large, heavy-bottomed saucepan, heat the oil and 1/2 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2-3 minutes or until it is slightly translucent.

Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown.

Add the wine and cook while stirring, until the liquid is fully absorbed.

Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.

Note: Clamart (French pronunciation: [kla.maʁ]) is a commune in the southwestern suburbs of Paris, France. It is located 8.7 km (5.4 mi) from the center of Paris.

The town is divided into two parts, separated by a forest: bas Clamart, the historical centre, and petit Clamart with urbanization developed in the 1960s replacing pea fields. (so when something has Clamart in the recipe name, count on there being PEAS present)

LBT w/Arugula Walnut Pesto

My son John was putting his culinary moves together this afternoon.....try and as always...ENJOY!!!

L.B.T. with Arugula Walnut Pesto 

Serves Two

• 2-21/2 lb Lobster
• 4 slices Tuscan bread
• 4 slices ripe tomato
• 6 slices bacon
• 3-4 Tbsp Arugula Walnut Pesto
• 1 tsp sea salt
• 1 tsp paprika
• Juice of 1/2 lemon

Arugula Walnut Peso

• 2 cups arugula
• 1/2 cup extra virgin olive oil
• 1/2 cup fresh grated Parmesan cheese
• 1/2 cup walnuts
• 4 large garlic cloves, unpeeled
• 1/2 garlic clove, minced
• 1 tsp sea salt
• 1 tsp fresh cracked pepper
• Juice of 1 lemon

1. Steam the lobster in large pot with about 2 inches boiling water for about 18-20 minutes.  
2. Preheat the oven to 400 degrees.
3. While the lobster is steaming, make the Pesto.  Toast the unpeeled garlic cloves in a saute pan over medium heat for about 10 minutes until browned.  Cool and peel.  
4. Toast the walnuts for about 5-7 minutes until lightly toasted.
5. In a food processor, combine the arugula, walnuts, roasted garlic, minced garlic, sea salt, pepper, and lemon juice.  Pulse and mix in extra virgin olive oil.  Scrap the sides once and pulse again. Put in a bowl and mix in the Parmesan cheese.  Add some more lemon juice to taste, if desired. Cover and put in fridge.  (Makes about 1 cup)
6. Lobster should be done by now, take out of pot, crack off the claws and twist off the tail.  Cool in a bowl in the fridge.
7. Cook the bacon.
8. Drizzle some olive oil on the bread, season lightly with sea salt and pepper and toast for about 10-12 minutes in the 400 degree oven.
9. Crack the claws and remove the meat carefully.  Split the tail and remove meat.  Slice the cooled meat about 1/2 inch thick.  Toss gently with the lemon juice (1/2 lemon), sea salt and paprika.
10. Spread about 1/2-1 Tbsp of the pesto on each slice of the toasted bread.
11. Add the sliced lobster meat, 2 slices of tomato, and 3 slices of bacon to each slice of bread. Assemble, cut in half and serve.
12. Enjoy the deliciousness.

Beef and Bean Burritos

Beef and Bean Burritos

Ingredients:

5 oz lean ground beef

1/4 cup chopped onion

1 clove garlic, minced

TT chili powder

TT oregano

TT ground cumin

TT salt

TT Black pepper

1 Kitchen Spoonful refried beans

2 flour tortillas

GARNISHES

TT Shredded lettuce

TT Cheddar Cheese

TT Diced Avocados

TT Sour Cream

TT sliced olives

 TT Salsa

Preparation:

In a large skillet over medium heat, cook ground beef, onion, and garlic until meat is browned, stirring often to break up meat. Drain well. Add chili powder, oregano, cumin, salt, and pepper; simmer for 10 minutes. Add refried beans and a bit  of salsa. Heat thoroughly.

Fill tortillas with ground beef mixture onto each tortilla; roll tightly and place seam-side down on baking dish. Spoon remaining salsa over tortillas.  In 350* oven,  Bake till cheese nicely melted and top with garnishes Garnish and serve with any of the following: shredded cheese, sliced ripe olives, chopped tomatoes, sour cream or guacamole, and  shredded lettuce.

Serve on heaping bed of yellow Rice.

Shrimp Day!!! 3 styles Chef's CHOICE!!!! Isn't it always??

Jumbo Shrimps With Herb Butter Sauce   

ingredients list:

5  pcs shrimps per person 2 sticks of butter,
finely chopped parsley, dill, basil, chives and garlic, a few drops of
Tabasco, Worchester sauce, paprika, pepper, 1 teaspoon tomato paste, 1
teaspoon lime juice.

Instructions for Jumbo Shrimps With Herb Butter Sauce:

Clean shrimps and salt a bit, grill until
crisp. Place on dish and keep warm, Melt butter in sauce pan, add all the
ingredients simmer on low heat for a minute or two pour over shrimps and
serve with wild rice.

Garlic Shrimp ingredients list:    

1/4 cup of butter.

5 pcs shrimp, peeled and deveined.

4 to 6 medium cloves garlic, crushed and minced.

1/3 cup chopped fresh parsley.

2 ½ tablespoons of lemon juice.
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Instructions for Garlic Shrimp:

In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds.

Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.  Add the parsley, lemon juice, and salt then stir well. Serve with rice or pasta
Shrimp Creole ingredients list:

2 tablespoons margarine
1/3 cup onions; chopped
1 can tomato paste (6 oz)
1 1/2 teaspoons salt
1 dash pepper
1/4 teaspoon sugar
1 bay leaf
1/2 cup celery; chopped
1/2 cup green pepper; chopped
5 pcs shrimp Serve with rice

Instructions for Shrimp Creole:

In skillet, melt butter, add onion and cook slightly.
Add shrimp to onion mixture to pot; stir well.
Cover and cook on low setting for 10 mins.
Remove bay leaf and serve over hot rice. 

Roasted Sea Bass with Dijon & Honey, Garlic Sauce on Pasta

Roasted Sea Bass with Dijon & Honey, Garlic Sauce on Pasta

Ingredients

3 garlic cloves, crushed in a press TT extra virgin olive oil TT Sea salt TT ground black pepper 8 oz sea bass fillets  2 TBLS Dijon Mustard

2 TBLS Honey TT chopped parsley leaves   lemon wedge to garnish

Directions

Place fish in pan,  top with sauce mixture, roast in *375 oven till opaque, place on bed of pasta!!! 

ASIAN BEEF & NOODLES

ASIAN BEEF & NOODLES 

4 oz sliced beef

TT garlic

TT Cooked Linguine or Rice

¼ cup carrots, celery diced

¼ sliced mushrooms

½ cup green & red pepper diced

1 Kitchen spoonful peas

1/2 teaspoon freshly ground ginger
1/2 medium onion, chopped
1 tablespoon garlic, minced
1 teaspoon soy sauce

TT Sesame Seeds

2 cups beef stock (from base)

TT cornstarch & Cold water

Cook pasta – shock drain and set aside

In oil sauté beef and remove set aside

In oil sauté garlic & veggies, add spices and adjust salt & pepper

Ad meat and then beef stock and bring to hard boil.

In a small bowl add cold water ½ cups and mix in cornstarch to make slurry

Add into boiling liquid till it thickens

Heat starch of choice, then top with meat & sauce, garnish & serve

CHICKEN WINGS

HONEY SOY CHICKEN WINGS

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8 pc chicken wings
sesame oil
TT garlic powder
TT fresh ginger
1/4 cup soy sauce
1/4 cup honey

Cut chicken wings into 3 segments at joints, discard wing tips. Place in honey & soy, let marinade 10-15 mins.  Place in baking ovals and cook in convection oven @ *450 till brown.  Top with sesame seeds & parsley Serve with green beans & rice.

HERB SEASONED CHICKEN WINGS

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8 pcs of wings

1 oregano, basil

TT olive oil
1  onion, thinly sliced
balsamic vinegar
pinch of onion powder
pinch of garlic powder

Crushed red peppers

1.    Cut off tips of chicken wings; divide wing at joint to make two pieces. Put wings in a bowl add salad dressing. Marinate 10-15mins in refrigerator.

2.    Bake at 450°F for till brown. Check for doneness. Remove from oven and serve either hot or cold.

3.    Make with vegetable, rice or pasta

THE GREATEST BUFFALO CHICKEN WING SAUCE

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8 pcs wings

TT red crushed peppers
1/4 cup of chopped onion
TT garlic powder
1/3 cup of chopped tomato
1/2 cup of white vinegar
1 stick of butter
TT of Louisiana Hot Sauce
1/2 of the juice of 1 lemon
1 teaspoon of honey
1/4 cup of ketchup

Make the above marinade let sit

Cut chicken wings into 3 segments at joints, discard wing tips. Add salt & pepper.  Place in baking ovals and cook in convection oven @ *450 till brown.  Toss in above marinade.  Top with sauce and garnish with sesame seeds & parsley Serve with green beans & rice.

Beef Pot Pie

Beef Pot Pie

Ingredients

4 oz sliced beef

TT Salt & Pepper

1 qt Beef Stock

1 clove crushed garlic

¼ cup diced carrots med dice

¼ cup diced celery med dice

¼ cup diced onion med dice

¼ med diced tomato

½ cup med dice potato,

Blanched)

½ cup green peas

3 tablespoons cornstarch

Directions

In a saucepan over medium heat, brown the pieces of meat on all sides.  Set aside.  In pan with a touch of olive oil, sweat garlic, onions, celery & carrots.  Add Stock and bring to boil, add slurry and thicken.  Add potato and tomato, check seasoning, fill oval dish, cover with top, egg wash, make hole in top for heat ventilation, bake in oven @ *375

Crust:

1/2 cup flour

1 tsp. baking powder

2 tbsp. butter  

TT salt

1/6 cup milk

In a large bowl, combine flour, baking powder, salt, cold butter, and milk. Form into a ball, roll out.

Garlic Knots

Garlic Knots

TT pizza dough  strips 5 “ long ½” thick fingers 1/2 c. olive oil 2 tbsp. chopped parsley 2 tbsp. oregano flakes 1 1/2 tbsp. garlic powder 2 tbsp. Parmesan cheese Salt & pepper Make knots out of dough. Place on baking sheet. In bowl mix together rest of ingredients. Brush each knot with oil mixture, put into 450 degree oven for 8 minutes before serving. And we also did a few Calzones!!!! BONUS

Chicken Parmesan

Chicken Parmesan

1 Boneless Chicken Breast                                                                      

 Flour, Egg wash, flour & BREADCRUMBS=

 STANDARD BREADING PROCEDURE

TT MARINARA SAUCE

TT GRATED MOZZ

TT GRATED PARM CHESSE

DIRECTIONS:

Pound chicken breast until

DREDGE IN FLOUR

PLACE IN EGGWASH

IN BREAD CRUMBS

BACK INTO EGGWASH AND THEN BREAD CRUMBS AGAIN (STANDARD DOUBLE BREADING PROCEDURE)

SAUTE TIL GOLDEN BROWN AND SHINGLE INTO 2” HOTEL PANS LACED WITH MARINARA SAUCE

FINISH BAKING TO 160* IN 350* OVEN

TOP WITH SAUCE, MOZZ, AND THEN PARM LET CHEESE FORM NICE GOLDEN BROWN APPEARANCE, TOP WITH FRESH CHOPPED PARSELY

Serve with green beans & pasta of your choice

          Marinara Sauce

                 Ingredients

·         TT Chicken Stock

·         2 tablespoons olive oil

·         3 cloves garlic, minced

·         1 cup crushed tomatoes

·         ½ cup tomato puree

·         2 1/2 tablespoons dried oregano

·         2 1/2 tablespoons dried parsley

·         1/4 cup grated Romano cheese

·         1/3 cup grated Parmesan cheese

·         2 bay leaves

·         1 teaspoon onion powder

Directions

1.      Heat oil in a large saucepan over medium heat. Sauté garlic until aromatic and tender. Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 20 minutes. Add chix stock if needs to be thinned out

SAUSAGE CALZONES

SAUSAGE CALZONES

5 oz. sausage sliced and sautéed or roasted

¼ cup sliced onions

¼ cup sliced red / green peppers

¼ cup sliced mushrooms

Egg wash

1/8 c. milk

TT Ricotta

TT parmesan

TT grated Mozzarella cheese

1/4 c. onion

Sauté veggies in oil

Roll out dough place in sausage, veggies, ricotta, mozz, & parm , fold, put hole in top and brush with egg wash in oven @ *450 TILL GOLDEN BROWN SERVE WITH MARINARA SAUCE

Pizza Dough This recipe will make two medium pizzas.

3/4 cup warm water

•             1 tsp sugar

•             (have some flour on table for kneading)

•             ½ TBLS Dry yeast

•             1/2 tsp salt

•             2 tbsp olive oil

•             3 cups bread flour

1.            Put warm water in bowl, dissolve yeast, add olive oil & salt & sugar

2.            Add flour and  make into workable ball, then transfer to table and knead 3-5 mins

3.            When it feels not sticky your there, (make into 2 balls one pizza maybe calzone,  knots whatever) let rise for 10-20 mins –so set up all mise en place as you wait-sauce and topping and such)

4.            Make pizzas on wire racks, in deep dish pans or flat pizza pans your choice, as well as toppings.

Chef Salvatore, CEC

Today our class was privileged to have a visit for a major NY Area Food Distributor.
Executive Corporate Chef Michael P. Salvatore, CEC.
The Chef explained the importance of food cost and labor cost #'s as they pertain to running a food business, and the uses that a Chef would have for these situations. With today's economic woes so in grained to our everyday life, the lesson was an eye opener for future Chef wannabe's!!
Students were given cost work sheets for labor, food cost and recipe cards to ensure consistency in production products.
Then the Chef gave a great demo on how to make Mozzarella Cheese from scratch!!