Traditional Cuban Sandwich

Traditional Cuban Sandwich

Ingredients:

• 1 Loaf of Cuban Bread (Substitutes: French or Italian Bread)
• 1 pound cooked ham (sliced)
• 1 pound roasted pork (sliced)
• 1/2 pound Swiss cheese (sliced)
• dill pickles (sliced)
• Yellow mustard or Mayonnaise

Preparation:

1. Preheat a griddle or frying pan on medium heat.

2. Cut the loaf of bread into quarters and slice each quarter in half lengthwise for the sandwiches.

3. Spread the mustard or mayonnaise on the bread. Then make each sandwich by layering the pickles, roasted pork, ham, and cheese.

4. Lightly coat the cooking surface of the griddle or frying pan with cooking spray or butter. Place one sandwich onto the hot surface.

5. Put a clean, heavy skillet on top of the sandwich to flatten it. Press the bread down to about 1/3 of its original size.

6. Leave the skillet on top of the sandwich and grill for one or two minutes. Lift the heavy skillet, turn the sandwich over and repeat this step for the other side of the sandwich.

7. The cheese should be melted and the bread golden brown. Slice each sandwich in half diagonally and serve.

Serves: Makes four sandwiches.

CALAMARI MARINARA & FRIED CALAMARI

FRIED CALAMARI (SQUID)

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TT squid (cleaned)
TT c. unsifted flour
TT c. cooking oil

  Marinara sauce for dipping

 CALAMARI MARINARA

Amount		Ingredient	Preparation
1/4	cup	olive oil
3	cloves	garlic	minced
1	cup	onions	finely chopped
1/4	cup	parsley leaves	chopped
2	tablespoons	basil	chopped
8	OZS	squid	cleaned, sliced
1/4	cup	white wine
1/4	cup	clam juice
3	cups	marinara sauce
1	pinch	oregano
1	x	salt and black pepper	to taste
1	x	red pepper flakes	crushed

Directions

Heat oil and saute garlic and onions until slightly brown.

Add basil, parsley, squid, wine, clam juice, marinara sauce,
oregano, salt and peppers.

Cook until squid is tender. SERVE ON BED OF RICE OR PASTA

LATKAS

LATKAS

 Mise en place

3  small Yukon gold (or 1 baker) potatoes, peeled
1 egg
¼ cup onion, grated
1/3 c. all-purpose flour
3/4 tsp. salt
TT Vegetable oil for frying

Procedure: 

Shred potatoes, squeeze dry in towel. In large bowl, stir shredded potatoes, eggs, onion, flour and salt. In large skillet over medium heat in hot oil, spoon scant 1/2 cupfuls, flatten to about 4 inch rounds. Cook about 8 minutes until golden brown, turning once. Drain on toweling. Repeat with remaining potato mixture.

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3  small Yukon gold (or 1 baker) potatoes, peeled
1 egg
¼ cup onion, grated
1/3 c. all-purpose flour
3/4 tsp. salt
TT Vegetable oil for frying

Shred potatoes, squeeze dry in towel. In large bowl, stir shredded potatoes, eggs, onion, flour and salt. In large skillet over medium heat in hot oil, spoon scant 1/2 cupfuls, flatten to about 4 inch rounds. Cook about 8 minutes until golden brown, turning once. Drain on toweling. Repeat with remaining potato mixture.

Semolina Garlic knots

SEMOLINA GARLIC KNOTS TT pizza dough  strips 5 “ long ½” thick 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.

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 ( 2 high Gluten 1 Semolina)

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.

MARINARA SAUCE

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1 cup diced tomatoes

1 cup crushed tomatoes
TT olive oil
TT. tomato paste (only if you want it thicker)
1 tbsp. parsley
1 tbsp. basil
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. grated Romano cheese
2 cloves garlic

¼ diced onion

TT chix stock for flavor and to thin if needed

Add all ingredients together. Simmer 20 minutes.

TURKEY CHILI

Turkey Chili

1 1/2 teaspoons olive oil

4 oz ground turkey

 1 onion, chopped

½ cup diced peppers colors!!

½ cup black beans

TT sour cream

TT shredded yellow cheese

 1 cups chix stock

½ cup crush tomatoes

 1 tablespoon garlic, minced

 2 tablespoons chili powder

 1/2 teaspoon paprika

 1/2 teaspoon dried oregano

 1/2 teaspoon ground cayenne pepper

 1/2 teaspoon ground cumin

  1/2 teaspoon ground black pepper

TT sour cream  scallions

Procedure

Heat a large sauce pan over medium heat.

Add the ground beef and brown, breaking it apart as is cooks.

Add the spices and sauté until tender, about 5-7 minutes.

Add the garlic, cumin and chili powders and other spices and sauté until fragrant, about a minute.

Add the Marinara beef, beans, and oregano, bring to a boil, reduce the heat and simmer for 20-50 minutes.

For service serve on bed of rice

Top with cheese and finish with sour cream and scallions for garnish

Greek Rice Pudding

Greek Rice Pudding

1/2 cup white rice

3 cups whole milk

peel of 1 lemon, removed in one long strip

1/3 cup white sugar, plus

2 tablespoons white sugar

2 egg yolks, slightly beaten

1 1/2 teaspoons cornstarch

1/2 teaspoon vanilla extract   

Directions:

1 Place milk, sugar and lemon peel (just the peel - none of the pith) in a heavy saucepan. Bring mixture to a boil, stirring constantly until sugar melts. Reduce heat to low and add the rice.

2 Cover the pan and cook until the rice/milk mixture has gone thick and creamy (about 30-35 minutes).

3 Turn off heat. Remove lemon peel and discard.

4 Whisk together egg yolks with corn flour.

5 Quickly whisk egg yolks into the rice mixture, stirring well. (If you want to, at this point you can also add a 1/2 tsp of vanilla extract). Keep stirring to make sure yolks are incorporated and won't curdle.

6 Spoon pudding into four serving dishes and cool. Top with a sprinkling of cinnamon.

Ham, Eggs Frittata with Fruit Salsa

Ham, Eggs Frittata with Fruit Salsa

Mise en place

3 Eggs

1 clove crushed garlic

TT salt & pepper

TT Grated parm

½ cup diced Ham

¼ cup Red pepper diced

¼ cup Green pepper diced

¼ cup Yellow pepper diced

Sauté all items except eggs, and let cool

Fruit Salsa

2 tablespoons apricot marmalade
1/4 cup diced tomato

2 teaspoons lime juice

½ cup pineapple, drained

1/8 cup sliced Green onion

1 teaspoons jalapeno pepper mix

TT Honey

Mix all together and set aside

Yukon Gold Potatos

2-3 small Yukon Gold Potatoes

½ cup sliced onions

Cube potatoes, par boil or microwave till tender- drain well-placer in pan with olive oil and brown, remove and place in oval, then sauté onions and brown nicely put over potatoes.

Add sautéed veggies to oval, top with Swiss cheese, add eggs and place in 335* convection oven till golden brown

When complete, top with fruit salsa and enjoy!!

CHEF YACK’S Incredible Quiche  

This recipe is for a ceramic oval. A larger pie would have to be adjusted accordingly.

Ingredients:
3 eggs
3/4 cup of heavy cream
 TT shredded Swiss cheese

Potato Crust with onions
Nutmeg (dash or to taste)
Tabasco sauce (2 shakes)
You can use any combination of veggies!!
(Broccoli & cheese, mushroom, sausage whatever!!)
Crust
2-3 small Yukon Gold Potatoes
½ cup sliced onions
Slice potatoes into discs, par boil or microwave till tender- drain well-placer in pan with olive oil and brown, remove and place in oval, then sauté onions and brown nicely put over potatoes.
Beat eggs and add heavy cream  nutmeg, and Tabasco. Pour egg mixture into oval until the cheese is just covered. (Do not overfill or the quiche will overflow when cooking.)
If there is not enough liquid, add more half & half until the desired fullness is achieved.
Bake @ 335* Convection till top is golden brown

Sweet Potato Soup

Sweet Potato Soup

Mise en place

2 tablespoons butter

1 medium onion, chopped

2 garlic cloves, minced

5 1/2 cups chicken broth

1 1/2 sweet potatoes, peeled and chopped 

1 cup apple cider

TT Chili peppers

1 teaspoon salt

2 tablespoons fresh lime juice

1/2 cup sour cream

Preparation

1. Melt butter in a large saucepan over medium-high heat; add onion, and sauté 5 to 7 minutes or until tender. Add garlic; sauté 1 minute. Stir in broth and next 4 ingredients. Bring to a boil; reduce heat to medium-low, and simmer 20 minutes or until potatoes are tender.

2. Process mixture with a handheld blender until smooth. (If you don't have a handheld blender, cool mixture 10 minutes, and process, in batches, in a regular blender until smooth. Return to saucepan, and proceed with Step 3.)

3. Cook potato mixture over low heat, stirring occasionally, 5 minutes or until thoroughly heated. Stir in 2 Tbsp. lime juice. Whisk together sour cream and 2 tsp. lime juice. Ladle soup into bowls, and drizzle each serving with sour cream mixture.

Great in this Cold Weather! :-D

HUDSON COUNTY COMMUNITY COLLEGE

WE HOPE YOU ARE ALL WELL AND RECOVERING FROM SUPER STORM SANDY'S WRATH

TODAY MY STUDENTS WERE VISITED BY JANINE NUNEZ AND CHEF PUK FROM HUDSON COUNTY COMMUNITY COLLEGE

STUDENTS WERE INFORMED ABOUT CONTINUING THEIR CULINARY EDUCATION AT HCCC

http://www.hccc.edu/culinaryartsinstitute/

CHEF PUK WORKING HIS MAGIC PREPARING CHICKEN PAN-FRY WITH PROSCIUTTO AND TOMATOES!!

THANKS CHEF & JANINE

CHEDDAR CORN BISCUITS

Cheddar Corn Biscuits

INGREDIENTS

·         2 c All-purpose flour

·         1 c Cornmeal

·         3 tb Sugar

·         2 tb Baking powder

·         3/4 ts Salt

·         1/4 ts Freshly ground pepper

·         1 Stick cold unsalted butter;

·         1 c Grated Cheddar cheese

·         1 c Fresh; thawed frozen corn

·         1 1/2 c Heavy cream

PREPARATION

1. Preheat oven to 375 F. In a large bowl, stir together flour, cornmeal, sugar, baking powder, salt and pepper. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Stir in cheese and corn. Pour in cream and stir just until dough begins to hold together.

2. On a well-floured surface roll out dough to 9 x 10 rectangle about 3/4" thick. Using 1 1/2" round biscuit cutter, cut out as many biscuits as possible and place them 1" apart on un-greased baking sheets. Bake for 15 to 18 minutes. Transfer to racks. Re roll scraps. Cut out and bake remaining biscuits

Eggplant Mozzarella Tower

Eggplant Mozzarella Tower

    

 Marinara sauce

You’ll need about ½ quart

    Eggplant

        4 eggplants 1/2 inch circular slices

        salt & freshly ground black pepper

TT all-purpose flour (dredging)

        2 eggs, beaten

        1 cup breadcrumbs

        1 cup vegetable oil

        4 sliced tomatoes 1/2 inch think

        1/2 cup shredded mozzarella cheese

        Garnish fresh basil  grated parmesan balsamic glaze

Directions

    Preheat oven to 350°F.

    For marinara, in a small saucepan over medium heat, warm oil and sauté onion for 4 mins or until translucent .Add garlic and sauté, stirring continually do not brown .Add tomatoes and herbs and season with salt and pepper. Cover and simmer for 10mins set aside.

    Season eggplant slices with salt and pepper, and dredge in flour, shaking off the excess. Next dip each slice in egg, and prepare to brown.

    In large skillet heat vegetable oil over high heat until very hot. Sauté eggplant one slice at a time until golden brown.

    Places the cooked sliced on a baking sheet,.

    Top each with a tomato slices and sprinkle with mozzarella. Bake for 10mins until golden brown and cheese is melted.

    To serve stack three eggplant / tomato slices on each plate. Garnish with some basil spoon marinara around eggplant tower.  Top with parmesan cheese and balsamic glaze