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!!