Chicken Milano

Chicken Milano

Ingredients:

1 tablespoon butter

2 cloves garlic, minced

1/2 cup diced tomatoes, chopped

1 cup chicken broth, divided

1 cup heavy cream

2 chicken breasts halves-sliced

Salt and pepper to taste

2 tablespoons olive oil

TT chopped fresh basil

!/2 cup any pasta

Procedure:

In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.

Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and sauté chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.

In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.

Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.

Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

2012 UCVTS Advisory Board Dinner

Few pics from lasts night events
Many thanks to the students listed below for their efforts as everyone enjoyed their meal!
Job WELL-DONE :-)

Beve Julien

Gabrielle Gilles

Melissa McQuoid

Christian Galing

Nick Watcher

Kimberly Camia

UNION COUNTY VOCATIONAL – TECHNICAL SCHOOLS

20^th ANNUAL ADVISORY BOARD DINNER

April 26, 2012

BILL OF FARE

Hot and Cold Hors d'oeuvres

Mixed Greens with Feta Cheese, Kalamata Olives, Cherry Tomatoes, and Cucumbers

Mixed Green Salad

A Blend of Italian Vegetables

Ratatouille

Eggplant Rollatini

Chicken Marsala with Mushrooms

Black-Out Cake with Vanilla Ice Cream

Coffee and Tea

Zucchini Fritters

•             ½ cup green ½  cup yellow squash

•TT salt

•1 tablespoon grated lemon zest

•parsley chopped for garnish

•1 medium clove garlic, peeled and minced

•TT teaspoon freshly ground pepper

•1 egg, lightly beaten

•1/2 cup all-purpose flour

• TT olive oil

Procedure:

1.            Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and egg. Mix well to combine. Slowly add flour, may need less or more flour check consistency) stirring so no lumps form.

2.            Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.

3.            Cook fritters until golden, 2 to 3 minutes, heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.

Tzatziki Sauce

Ingredients:

3/4 plain yogurt

•             1/2 cucumber, peeled, seeded, and grated

•             1 clove garlic, minced

•TT chopped fresh parsley

• TT fresh lemon juice

•TT salt and pepper

Procedure:

                Combine the drained yogurt, cucumber, garlic, parsley, lemon juice, salt, and pepper in a bowl.

Serve with fritters

Ziti Bolognese

Ziti Bolognese

2 teaspoons olive oil
1/3 cup beef stock
1/4 large onion, minced
1/4 cup carrot, minced
1/4 cup celery, minced
8 oz lean ground beef
1/4 cup tomato paste
1/4 cup dry white wine
1/2  Heavy Cream
TT salt
TT black pepper
1/2 cup ziti (cooked-drained -shocked)
TT oregano
TT grated Parmesan cheese

In large nonstick skillet, heat the oil until hot over medium heat. Add the onion and cook, stirring frequently, until softened about 7 minutes. Stir in the carrot, celery and 1/3 cup of beef stock and cook until the vegetables are tender and the liquid has evaporated.  Meanwhile, add the ground beef to the vegetable mixture and cook, stirring frequently, until the meat is no longer pink. Add the wine and cook until the liquid has evaporated. Stir in the tomato paste, 1/2 of the heavy cream, salt, pepper and oregano. Reduce to a simmer and cook, stirring frequently until the h. cream has been absorbed. Continue to cook until the sauce is creamy and thick, gradually adding the remaining milk until completely absorbed. Add the pasta to the sauce and serve, toss with Parmesan. 

Bean 'N' Beef Quesadillas

Bean 'N' Beef Quesadillas

Ingredients:

TT cups chunky salsa * (recipe below)

TT parsley

TT  juice from lime

1/4 cup canned black beans, rinsed and drained

1/4 cup frozen corn, thawed

4 oz thin sliced beef

TT shredded cheddar cheese

2 flour tortillas

TT oil

Procedure:

In a small bowl, combine the salsa, cilantro and lime juice. In another bowl, combine the beans, corn and 1/2 cup salsa mixture. Set remaining salsa mixture aside.

Place beef, cheese and bean mixture on half of each tortilla; fold over. In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges. Serve with reserved salsa mixture.

* Salsa*

Ingredients:

• 1 cup diced tomatoes
• TT diced green chiles
• TT thinly sliced green onion
• TT cup chopped fresh parsley or cilantro
• TT lemon  juice
• TT teaspoon pepper
• 1 clove garlic, minced
• TT sea salt

Preparation:

Drain tomatoes, reserving only 1/4 cup of the juice. Combine tomatoes and juice with remaining ingredients; cover and chill

Eggplant Calzones

Eggplant CALZONES

Makes 8

Ingredients:
1 batch of pizza dough
olive oil
2 small Italian eggplant
1.5 cups crushed tomatoes
TT kosher salt
2 cups shredded mozzarella cheese
1/4 cup oregano 

Directions:
1. Preheat your oven to 450 degrees. I place the dough on top of the warming oven (on an unused burner) to rise.

2. Peel your eggplant and slice into rounds. Brush with olive oil and grill until cooked through. I use a panini maker, but an outdoor grill would be even faster. After they have been grilled roughly chop and place into a bowl. Combine with the salt, oregano, crushed tomatoes and mozzarella cheese. Set aside.

3. Your dough should have risen enough by now. Punch it down and separate into 2 balls. Let it rest on the counter covered by a damp cloth for about 15 minutes. Then separate each ball into 4 balls, and each of those in half. You should now have 16 even sized balls of dough.

4. Bring one ball of dough in front of you and keep the rest covered with the damp cloth. Roll out the ball, using extra flour as needed. Place a good scoop of your eggplant mixture into the bottom half of the rolled out dough. Fold the dough over and pinch all around the seams. I like to roll the seam together to make the calzone look nicer. Brush with olive oil and cut an X into the center to allow steam to exit. Repeat with each ball of dough. Place 6 calzones on an oiled cookie sheet at a time. Bake in the oven until the crust is golden brown and the cheese is slightly bubbling outside of the X. Remove and repeat until you have cooked all of the calzones.

Pork Dim Sum

Pork Dim Sum

Ingredients

• 1/2 pound ground pork
• 1 large onion, chopped
• 1/2 bunch cilantro, chopped
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons red curry paste
• 1/2 teaspoon garam masala
• 1/2 teaspoon chili powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon Garlic powder
•  
• 1 cup all-purpose flour
• 1/4 cup water as needed
•  
• 3 tablespoons peanut butter
• 1/2 teaspoon cayenne pepper
• 1 teaspoon white sugar
• 1 teaspoon vegetable oil

Directions

1. Combine pork, onion, cilantro, red pepper flakes, red curry paste, garam masala, chili powder, onion powder, and garlic powder in a bowl. Mix well, then set aside. Place flour into a separate bowl. Slowly stir in the water as needed until a soft dough is achieved. There may be some water left over. Roll out walnut-sized balls of dough into thin circles.
2. Fill each of the wrappers with about 1 tablespoon of the pork mixture. Moisten the edges of the wrapper, then fold in half, sealing to create a half moon shape. Repeat with the remaining wrappers and filling. Place the dumplings in a steamer over 1 inch of boiling water, and cover. Steam until the dough becomes glossy, about 10 minutes.
3. To make sauce: Combine peanut butter, cayenne pepper, sugar, and vegetable oil in a microwave-safe glass or ceramic bowl. Cook in the microwave on High for 30 seconds and stir. Serve with the dumplings.