Beef Rigatoni with Bolognese Sauce

Beef Rigatoni with Bolognese Sauce

Pictured b4 Plating!

Ingredients

4 oz Ground Beef

*3 tablespoons olive oil   *1/2 cup diced celery

*1/2 cup finely chopped    *1 large red onion, finely chopped

*4 oz ground beef   *1 cup canned peeled whole tomatoes

*1 tablespoon tomato paste    *Coarse salt and freshly ground pepper

*2 tablespoons H Cream  * 1 cup cooked drained and shocked rigatoni  * TT Grated Parm

Procedure:

Heat olive oil in a large saucepan over medium-high heat. Brown meat well, and remove. Add carrot, celery, and onion; cook for two minutes. Add beef cook, stirring occasionally, until meat is nicely browned, 15 to 20 minutes. Add tomatoes, tomato paste, and 1/4 cup beef stock ; season with salt and pepper. Cover and cook, stirring occasionally, for 20 mins.

Meanwhile, bring a 6-quart pot filled with water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, 5 to 7 minutes; drain.

Add H Cream to sauce; stir to combine. Serve immediately over pasta.  Finish with grated Parmesan cheese.

Shrimp TETRAZZINI

Shrimp TETRAZZINI

1/8 cup flour
1/8 cup butter
1 clove garlic
¼ cup green & red pepper
1/4 grated sharp cheese
¼ diced onion

TT salt & pepper
1/2 cup diced Shrimp

½ cup pasta cooked & shocked

TT chix stock

Cook Pasta, drain & shock set aside

Melt butter add garlic then base blend in flour until smooth. Add Green & Red pepper & Onion, celery, Cook over medium heat, stirring until thick. and cook 5 more minutes over low heat. Add stock

Add cheese, soup, and Blend well. Add Shrimp and pasta. Put in casserole and sprinkle with cheese.

Bake at 350°F degrees for approximately 10 mins.

Tilapia Florentine

Tilapia Florentine

1 pc Tilapia

    TT White Pepper

    ½  c  Clam or fish Stock

      6 tb White Wine, dry

      ½ cup Spinach

      2 oz fresh butter

      TT PARSELY

          TT Lemon Juice

          TT Paprika

           Lemon garnish

 Dredge fish in flour

Then in bowl with 3 eggs 2 oz milk parm cheese parsley s & p to taste

  fish in sauté pan.  Sprinkle with

  pepper.  Add stock and white wine and bring to a boil; reduce heat.

  Simmer covered for 5 minutes.  Remove fish with slotted spoon;

  Reserve broth.  Cover reserved fish and keep warm.  Clean spinach and remove stems.  Spin dry.  Sauté in butter olive oil and season with fresh lemon white wine & salt & pepper.  Arrange reserved spinach on plate; sprinkle with lemon juice.  Top

  with fish, then sauce.  Sprinkle with paprika and garnish

  with lemon.   IF DESIRED SAUCE CAN BE THICKEN W/ ROUX OR JUICE TOPPED WITH LEMON BUTTER WINE MIXTURE…YOUR CALL…YOU’RE THE CHEF!

POTATOES LYONNAISE

2 cups of sliced potatoes (round Yukon gold)

2 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. sliced onion 1 tbsp. olive oil
1/4 c. chopped parsley

 Peel and halve potatoes, then steam them (or micro for 3-4 mins) until tender, approximately 10 minutes in water. Cut potatoes into 1/4 inch thick slices. Melt butter in a large skillet. Add potato slices and cook for 15 minutes, shaking pan periodically. After 10 minutes, add salt and pepper; turn potatoes. In a small skillet, sauté onions in olive oil until browned.

Flank Steak Burritos

Flank Steak Burritos

INGREDIENTS

4 0z sliced flank steak

Olive oil

Kosher salt and freshly ground black pepper

Marinade:

2 garlic cloves, minced

1 jalapeño chile pepper, seeded and minced

1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)

TT fresh cilantro, leaves and stems, finely

Kosher salt and freshly ground black pepper

TT limes, juiced

TT white vinegar

TT sugar

TT olive oil

METHOD

1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.

2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

(Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.

Chicken Breasts in Caper Cream Sauce

Chicken Breasts in Caper Cream Sauce

Ingredients:

3 Chix Fingers

 TT pepper

TT salt

TT weed

TT Crushed garlic

 3 tablespoons butter

 TT Heavy cream

 2 tablespoons capers, drained and rinsed

Directions

Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.

Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.

Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

Chef Tyler Reinhardt Johnson & Wales University RI

Chef Tyler Reinhardt Johnson & Wales University RI

https://www.facebook.com/tyler.reinhart?fref=ts

We welcome Chef Tyler today, talking to my students about possible secondary education opportunities@ Johnson & Wales University in Rhode Island .  And his presentation of Steamed Dumplings! Recipe to follow!! Thanks Chef Tyler!!

 Sweet Potato Dumplings

Prep Time : 20 minutes
Cook Time : 3minutes
Yield : 3 dozen

Ingredients:
Sweet potato, small dice                                                1 each

Onion, small dice                                                                1 each
Napa cabbage, chopped                                                 2 leaves
Ginger, grated                                                                     2 tbls
Garlic, minced                                                                     3 cloves

Chinese
Szechuan peppercorn, ground                                     1/4 tsp
*Sambal                                                                                   1/2 tsp
Wanton wrappers                                                            3 dozen

Soy sauce                                                                              as needed
Honey                                                                                     1 tsp

Directions:
1. Boil the sweet potatoes  until tender
2. Sauté onions, garlic and napa cabbage together and deglaze with soy sauce
3. Combine sautéed vegetables and spices with the sweet potatoes, mix, and portion into wanton 

    wrappers
4. Brush water on 2 edges of wanton and fold and seal into triangles
5. Steam or sear dumplings

Serve with rice or pasta and Ginger mustard soy sauce

*  https://www.google.com/search?q=Sambal&oq=Sambal&aqs=chrome..69i57&sourceid=chrome&espv=210&ie=UTF-8

Chicken Rollatini Florentine

Chicken Rollatini Florentine

Ingredients

1 Piece of Pounded chicken breast

TT cup Parmesan cheese

• TT peppers, onions , garlic mushrooms sautéed
• TT Sliced Mushrooms
• TT Spinach (cooked, I use frozen spinach)
• ½ cup cubed bread, 1 egg  & Parm cheese
• TT Flour (for roux)
• 1 cup chix broth  (for roux & Bread mix)
• TT Butter (for roux)
• 4 tbs Olive Oil
• Salt
• Pepper
• Toothpicks (optional, don’t forget to remove when serving!!!!)

Directions

1)    Pound out chicken for rolling

2)    Mix cubed bread with sautéed veggie’sp, spinach , egg & chix stock

3)    Put  mixture in meat, roll and dust with flour and sauté  till brown then finish in the oven @ *350 for 5-10 mins set aside

4)    Butter & roux and touch of chix base, cook till desire result, peanut butter consistency 8-10 mins- then add stock and adjust seasoning-strain sauce and top meat.

5)    Serve with choice of starch and vegetable.