Tyler Reinhart via Johnson & Wales University RI

Tyler Reinhart via Johnson & Wales University RI

Today my Culinary Arts Students are getting an awesome Culinary Experience from Chef Reinhart today!

Chef is giving students an overview of Johnson & Wales Culinary Arts Program, and sharing his own story of how he became interested in the field of Culinary Arts.  Chef also relayed to my students the many career opportunities that a J & W University education could help them achieve.

Chef Tyler has a great re pore with the students, and they seemed to very much enjoy his stories.

Today's Recipe Chocolate  Pasta in Red Pepper Chili Sauce
 (will post as soon as Chef Tyler sends it to me)

Turkey Velvet Bake

Turkey Velvet Bake

1-cup egg noodles

5-6 oz. ground turkey

1/4 onion, diced

1/4 cup carrots, chopped

1/4 cup celery, chopped

1 cup Marinara sauce

TT Basil / Oregano

1/4 cup sliced mushrooms, chopped

1/4 cup milk

1-ounce cream cheese

TT chopped fresh parsley

1 clove garlic, smashed

TT shredded mozzarella cheese

Directions

1. Preheat oven to 375 degrees. Lightly grease a baking oval dish.

2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.

3. Heat a large skillet over medium-high heat and stir in turkey Cook and stir until turkey mixture is crumbly, evenly browned, and no longer pink, about 10 minutes. Add onion, carrots, celery & mushrooms. drain. Stir in marana sauce and basil & oregano; bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.

4. Combine milk, cream cheese, parsley, and garlic in a small saucepan. Cook and stir over medium heat until cream cheese is melted, about 5 minutes.

5. Toss noodles with cream cheese mixture; transfer to prepared baking dish. Top with turkey mixture and sprinkle with mozzarella cheese.

6. Bake in preheated oven until cheese is melted, 15 to 30 minutes.

Honey Mustard Encrusted Sea Bass

Honey Mustard Encrusted Sea Bass

Ingredients:

3 tbsps dijon mustard

TT Honey

3 tbsps extra-virgin olive oil

1 tbsp minced garlic

1 tbsp chopped fresh thyme (leaves)

2 tsps balsamic vinegar

1 tsp marjoram (chopped fresh, leaves)

14 tsp salt

18 tsp black pepper (freshly ground)

1 fillet of sea bass 

1 lemon crown garnish

parmesan (finely grated, garnish)

leaf fresh parsley leaves (chopped fresh parsley leaves for garnish)

crushed red pepper flakes

sprig thyme (fresh, garnish)

In a bowl, combine the mustard, 2 tablespoons of the oil, 1/2 of the garlic, honey,  thyme, vinegar, salt and pepper and mix well. Rub the fish with 1/2 teaspoon of the oil and place in a roasting pan, skin-side down. Brush the mustard mixture onto the fish. Drizzle with the remaining 2 1/2 teaspoons oil and roast until the fish is cooked through, about 20 minutes. Place the fish on a platter and add the remaining  garlic around the fish. Dust lightly with Parmesan, garnish with the parsley and thyme, and serve.

Chicken Penne Arrabiata

Chicken Penne Arrabiata 

Chicken Penne Arrabiata

Ingredients

TT olive oil

2 garlic cloves, sliced

TT red pepper flakes

¼ cup diced tomatoes

1/2 (cup) Marinara sauce

TT Basil Oregano

½ cup uncooked pasta pasta

1 eggs

1 (cup) bread crumbs

TT garlic powder

TT salt

TT pepper

1 boneless  chicken breast, pounded into thin cutlet

Directions

Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally. Set aside.

Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain.

In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Stir the garlic powder, salt and pepper into the bread crumbs. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated.

Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.

Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve.

Chick Pea Fritters (Revithokeftedes)

Chick Pea Fritters (Revithokeftedes)

Yia Ya APPROVED

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

METHOD
Drain 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 

Oven Roasted Chicken Wings

Oven Roasted Chicken Wings

 This dish was prepared with Saffron Rice

with Dijon honey, teryaki and BBQ sauces

5 pieces chicken wings, wing tips removed, separated at the joints

Juice form ½ Fresh lemon

TT ground black pepper

TT garlic powder

TT onion powder

TT salt

TT thyme

TT cayenne

2 tablespoons butter, melted

INSTRUCTIONS

Preheat the oven to 425* F.

Use handles skillet. In large mixing bowl, combine wings and lemon juice and mix thoroughly. Add pepper, garlic powder, onion powder, and salt. While crushing between your fingers, add thyme. Mix again and add cayenne and butter. Mix thoroughly, then transfer wings to baking sheet and arrange in one layer. Roast in oven for 10 minutes, rotate pan and cook 10 minutes longer until wings are nicely browned and cooked through. Serve alone or with your favorite dipping sauce.

Serve on rice or Pasta 

SAUTEED EGGPLANT IN SPICY GARLIC SAUCE  

INGREDIENTS

·         1 cup eggplant diced

·         TT salt

·         TT sesame oil

·         TT vegetable oil

·         TT black pepper

·         1 clove minced garlic

·         TT red pepper flakes

·         TT dry sherry

·         TT soy sauce

·         TT Balsamic Vinegar

·         TT ginger

·         1teaspoon granulated sugar

·         TT fresh chopped parsley

·         2 tablespoons thin-sliced scallions

PROCEDURE:

1.     Peel eggplant, and dice

2.   Put in microwave for 4 mins and let them aside and cool

3.   In a heavy-bottomed 12-inch skillet, heat sesame oil and peanut oil until mixture shimmers. Add eggplant strips; sauté until they begin to brown, about 3 minutes. Reduce heat to medium-low and cook, stirring occasionally, until eggplant is fully tender and lightly browned, 5-10 minutes.

4.   While eggplant cooks, in a cup stir sherry, dark soy sauce, vinegar, and sugar together until sugar dissolves.

5.    When eggplant is fully tender and lightly browned, stir in black pepper, garlic, ginger, and red pepper flakes; cook to blend flavors, 1 minute. Add sherry mixture and simmer until liquid is absorbed into eggplant, about 1 minute.

6.    

Remove pan from heat, stir in cilantro and scallions, and serve.

Place on top of  Pasta!!!