Culinary Institute of America St. Helena California Campus

 My Alma Mater

 Fruits and spices right in front of the main building

ChalkBoard Our 25th Anniversary Dinner

http://chalkboardhealdsburg.com/

Chicken Gyro’s & Lemon Fries

Chicken Gyro’s & Lemon Fries

Ingredients

TT cup lemon juice

2 tablespoons olive oil

TT minced garlic, divided

TT teaspoon dried oregano

2 sheets chicken meat chopped

1 whole pita bread

TT l onion, thinly sliced

TT Sliced lettuce

TT diced tomatoes

TT Tzatziki Sauce

Directions

In a bowl, combine the lemon juice, oil, garlic, and oregano; add chicken let marinate

Sauté’ meat, heat gyro add meat, top with lettuce onions & tomatoes

Top with sauce

Serve with Oregano lemon fries

·         1 medium unpeeled  potatoes  sliced in wedges

·         TT  lemon juice

·         TT olive oil

·         TT dried oregano

·         TT pepper

·         TT salt

·         1 cloves garlic, minced

·         vegetable oil cooking spray

2 Combine lemon juice, olive oil, oregano, pepper, salt, and garlic in a large bowl.

3 Add potatoes and toss well to coat.

4 Place potatoes, skin side down, on a baking sheet that has been coated with cooking spray.

5 Bake at 400 degrees for 45 minutes or until potatoes are tender and lightly browned.

Mediterranean Grilled Flank Steak Pita Sandwiches

Mediterranean Grilled Flank Steak Pita Sandwiches

Ingredients

4 oz beef flank steak

1½ tbsp olive oil

2 tsp garlic salt

2 tsp dried oregano

¼ tsp ground black pepper

1 pita pocket

TT tomatoes, sliced

TT romaine lettuce

TT Lemon Juice

TT onions, sliced ½ inch thick

1 cup Dijon mayo (1/2 cup each)

Instructions

Stir together olive oil, garlic salt, oregano, and black pepper in a bowl. Rub the flank steak thoroughly with the paste.

Drizzle olive oil over sliced onions.

Grill the flank steak over high heat for 5-6 minutes per side to Medium-rare or your desired doneness. Allow the steak to rest for 5-10 minutes before slicing.

Grill the onions over high heat for about 4 minutes and then flip them and do the other side. They should be tender and have black char marks on them when they are ready.

Steam the pita by placing a spatter screen over a pan with about ½ inch of boiling water. Allow the pitas to steam under they are tender and pliable.

To serve, slice the flank steak against the grain, or it will be difficult to bite. Smear a layer of Dijon/Mayo on each pita, then top with slices of steak, grilled onions, lettuce, and tomato slices, Top with lemon Juice!!

Serve with chunks of Feta Cheese with oregano and olive oil on the side!! :-D

Shrimp and Broccoli Fettuccine

Shrimp and Broccoli Fettuccine

  

Ingredients:

1/4 pound fettuccine, uncooked

1 cup broccoli florets

5 pcs cleaned medium shrimp, thawed

1 clove garlic, minced

1/2 cup Heavy Cream

1/4 cup chopped tomatoes

TT peas for garnish

Procedure:

Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli for the last 3 min. Drain; keep warm.

Cook and stir shrimp and garlic in large nonstick skillet on medium heat 2 to 3 min. or until shrimp are heated through. Add cooking creme cook and stir 2 min.

Add pasta to shrimp mixture; mix lightly. Top with tomatoes & peas

Also nice served with toasted pita bread with olive oil & Grated Parmesan cheese

Turkey Cannelloni

Turkey Cannelloni

Ingredients:

TT olive oil

1 small onion, chopped

2 cloves garlic, crushed

1 cup turkey mince

¼ cup mushrooms, chopped

½ cup chopped tomatoes

TT basil oregano

TT salt & PEPPER

CREPES SEE BELOW

TT butter

TT al purp flour (roux)

450 ml milk

TT cheddar

TT Parmesan cheese, grated

Procedure:

1. Preheat the oven to 375 °F

2. Heat the oil in a saucepan, add the onion and garlic and cook for 2-3 minutes until softened. Add the minced turkey and cook for a further 4-5 minutes.

3. Add the mushrooms, tomatoes, mixed herbs and seasoning to taste, stir well and simmer for 15 minutes, covered. Allow to cool slightly.

4. Use the turkey mixture to fill the cannelloni tubes and place them into a shallow ovenproof dish.

5. Melt the butter in a saucepan, add the flour and cook for 1 minute. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring continuously. Remove from the heat, add the Cheddar cheese and season to taste.

6. Pour the sauce over the filled cannelloni, sprinkle with grated parmesan cheese and place into the preheated oven.

7. Bake for 35-40 minutes, until golden brown.

Crepe Recipe:

1/2 cup all-purpose flour

1/2 teaspoon white sugar

1/8 teaspoon salt

1 egg

1 cups milk

(make from mix)

1 tablespoons butter, melted

Procedure:

1.            Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.

2.            Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

Dry Rub Roasted Brisket Sandwich

Dry Rub Roasted Brisket Sandwich

HOMEMADE DRY RUB:

1 head garlic, peeled and thinly sliced

TT ground ginger

1 shallots, thinly sliced

½ cup onions, thinly sliced

1/8 cup brown sugar

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

APPLE BARBECUE SAUCE:

1 onion, peeled and dice small

TT chili, chopped

1 clove garlic, minced

1 cup apple sauce

1 cup ketchup

1/2 cup honey

1/4 cup molasses

1/4 cup soy sauce

1 tablespoon Worcestershire sauce

Juice of 1 lemon

Salt and freshly ground black pepper

Mix above items together

Marinate the mixture in the meat and roast in the oven and brush on marinade to coat meat

4-5 oz sliced prepared brisket sliced thinly across the grain

COLESLAW

Ingredients

1 head green cabbage, finely shredded

2 large carrots, finely shredded

3/4 cup best-quality mayonnaise

2 tablespoons sour cream

2 tablespoons grated Spanish onion

2 tablespoons sugar, or to taste

2 tablespoons white vinegar

1 tablespoon dry mustard

2 teaspoons celery salt

Salt and freshly ground pepper

Directions:    Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired

SANDWICH ASSEMBLY:

bun, lightly toasted

Tomato slices, for garnish

Lettuce, for garnish

Coleslaw, for garnish