family and consumer sciences cookbook 2014-2015 … · family and consumer sciences cookbook...

Ardmore High School Family and Consumer Sciences Cookbook

2014-2015

Chef Robert McGehee, M.Ed. Provided in part by AHS FCCLA

FACS COOKBOOK 2014-2015

Table of Contents101 Great Cooking Tips from Great

Chefs—Pages 3-16

Kitchen Conversions, Standard Imperial and

Metric—Pages 18-20

Appetizers—Pages 22-29

Savory Herb Popcorn—22

Fiesta Pinwheels—22

Bacon and Cheddar Pinwheels—23

Spinach Artichoke Dip—24

Caramelized Onion Hummus—25

Baked Parmesan Zucchini

Sticks—26

Wanton Wrapped Cheese Sticks—26

Shrimp Taco Bites—27

Classic Buffalo Wings—28

Red Lobster Biscuits—29

Homemade Bisquick—29

Soups and Salads—Pages 31-39

Chef’s Chicken Noodle Soup—31

Chicken-Lime Tortilla Soup—32-33

Chunky Tomato Soup—34

Cream of Roasted Red Pepper—35

White Balsamic Vinaigrette—36

Honey Mustard Dressing—36

Blue Cheese Dressing—37

Caesar Dressing—37

Ranch Dressing—38

Chef’s Chicken Salad—39

Entrées—Pages 41-52

Basic Quiche—41

Pie Dough—42

Basic Pasta Dough—43

Easy Alfredo—43

Easy Pasta Sauce—44

Chicken Quesadillas—45

Pico de Gallo—46

Chicken Cordon Bleu—46

Chipotle Chicken Burrito—47

Pulled Pork and Burrito—48-49

Perfectly Grilled Steak—49

Chicken Fried Steak—50

The Best Ever Mac-N-Cheese—51

Pizza Dough—52

Desserts—Pages 54-68

Pastry Cream—54

Pâté à Choux—55

Pie Dough—56

Swiss Meringue—57

Crème Chantilly—58

Key Lime Tart—59

Medium Ganache—60

Sweet Bun Dough—61

World’s Fair Doughnuts—62

Cake Doughnuts—63

Crème Brulée—64

Peanut Butter Cookies—65

Chocolate Chip Cookies—66

Oatmeal Cranberry White Chocolate

Cookies—67

Cream Cheese Pound Cake—68


101 Great Cooking Tips from Great Chefs

1. Remember, y'all, it’s all about the prep. Take away the stress by doing the prep the night or

day before. You'll look like a star.

Paula Deen

2. The smaller the item, the higher the baking temperature. For example, I bake mini chocolate

chip-toffee cookies at 500 degrees F for only 4 minutes. Perfect end result.

Jim Lahey

3. Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause

herbs and spices to lose their flavor.

Rick Tramonto

4. Use a coarse microplane to shave vegetables into salads or vinaigrettes. You can create an

orange-fennel dressing by adding grated fennel and orange zest to a simple vinaigrette.

Paul Kahan

5. Always make stock in a large quantity and freeze it in plastic bags. That way, when you want

to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.

Charlie Trotter

6. If you're cooking for someone important — whether it's your boss or a date — never try a new

recipe and a new ingredient at the same time.

Marcus Samuelsson

7. Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the

pan with sauce.

Mario Batali

8. After making eggs sunny-side up, deglaze the pan with sherry vinegar, then drizzle the sauce

on the eggs to add another dimension to the dish.

Didier Elena

9. After working with garlic, rub your hands vigorously on your stainless steel sink for 30

seconds before washing them. It will remove the odor.

Gerard Craft


10. Brine, baby, brine! Ya gotta brine that poultry to really give it the super flavor.

Guy Fieri

11. Remember schmaltz? Your mom and grandmother probably used a lot of it in their home

cooking. Schmaltz, or chicken fat, has a great flavor and richness; it has a deeper flavor than

duck fat and can be used on nearly everything. I also love poaching fish in it.

Tony Maws

12. If you find you need more oil in the pan when sautéing, add it in a stream along the edges of

the pan so that by the time the oil reaches the ingredient being cooked, it will be heated.

Anita Lo

13. When you deep-fry, hold each piece of food with long tongs as you add it to the oil. Hold it

just below the oil's surface for five seconds before releasing it. This will seal the exterior and

stop it from sticking to the pot or the other food.

Michael Psilakis

14. For rich, creamy dressings made healthy, substitute half the mayo with Greek-style yogurt.

Ellie Krieger

15. When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from

flying around.

Joanne Chang

16. To make a great sandwich, spread the mayonnaise from corner to corner on the bread. People

rush this step and just do a swoosh down the middle. Every bite should be flavorful. Now that's a

sandwich!

Roy Choi

17. If you keep it simple and buy ingredients at farmers' markets, the food can pretty much take

care of itself. Do as little as possible to the food; consider leaving out an ingredient and relying

on instinct.

Tony Mantuano

18. Always season meat and fish evenly; sprinkle salt and pepper as though it's "snowing." This

will avoid clumping or ending up with too much seasoning in some areas and none in others.

Mary Dumont


19. For best results when you're baking, leave butter and eggs at room temperature overnight.

Ina Garten

20. Homemade vinaigrettes have fewer ingredients and taste better than bottled ones. No need to

whisk them: Just put all the ingredients in a sealed container and shake.

Bill Telepan

21. For an easy weeknight meal, save and freeze leftover sauces

from previous meals in ice cube trays. The cubes can be reheated in

a sauté pan when you need a quick sauce.

David Burke

22. When making meatballs or meatloaf, you need to know how the

mixture tastes before you cook it. Make a little patty and fry it in a pan like a mini hamburger.

Then you can taste it and adjust the seasoning.

Isaac Becker

23. Instead of placing a chicken on a roasting rack, cut thick slices of onion, put them in an oiled

pan, then place the chicken on top. The onion will absorb the chicken juices. After roasting, let

the chicken rest while you make a sauce with the onions by adding a little stock or water to the

pan and cooking it for about 3 minutes on high heat.

Donald Link

24. Low and slow.

Pat Neely

25. After cutting corn off the cob, use the back side of a knife (not the blade side) to scrape the

cob again to extract the sweet milk left behind. This milk adds flavor and body to any corn dish.

Kerry Simon


1) Lay the corn horizontally on a board, then cut off the kernels.

2) Run the back of your knife over the empty cob to extract the milk

26. Acidity, salt and horseradish bring out full flavors in food.

Michael Symon

27. Take the time to actually read recipes through before you begin.

John Besh

28. Organize yourself. Write a prep list and break that list down into what may seem like

ridiculously small parcels, like "grate cheese" and "grind pepper" and "pull out plates." You will

see that a "simple meal" actually has more than 40 steps. If even 10 of those steps require 10

minutes each and another 10 of those steps take 5 minutes each, you're going to need two and a

half hours of prep time. (And that doesn't include phone calls, bathroom breaks and changing the

radio station!) Write down the steps and then cross them off. It's very satisfying!

Gabrielle Hamilton

29. Recipes are only a guideline, not the Bible. Feel comfortable replacing ingredients with

similar ingredients that you like. If you like oregano but not thyme, use oregano.

Alex Seidel

30. A braised or slow-roasted whole beef roast or pork shoulder can be made into several dishes

and sandwiches all week.

Elizabeth Falkner

31. Taste as you go!

Anne Burrell


32. Anytime you are using raw onions in a salsa and you are not going to eat that salsa in the

next 20 minutes or so, be sure to rinse the diced onions under cold running water first, then blot

dry. This will rid them of sulfurous gas that can ruin fresh salsa. It's really important in

guacamole, too.

Mark Miller

33. Do not use oil in the water when boiling pasta: It will keep the sauce from sticking to the

cooked pasta.

Missy Robbins

34. For safety, put a wine cork on the tip of a knife before putting the

knife in a drawer.

Giuseppe Tentori

35. When you’re going to sauté garlic, slice it rather than mincing it — it's less likely to burn that

way.

Aarti Sequeira

36. When you're browning meat, you should blot the surface dry with a paper towel so the meat

doesn't release moisture when it hits the hot oil. Too much moisture makes the meat steam

instead of sear, and you will lose that rich brown crust.

Charlie Palmer

37. To cut pancetta or bacon into lardons, put in the freezer for 15 minutes. This will firm up the

meat and make it easier to cut.

Chris Cosentino

38. A cast-iron pan is a valuable kitchen ally. It offers an even cooking surface and is a breeze to

clean.

Linton Hopkins

39. Smash garlic cloves inside a resealable plastic bag with the back of a knife. That way, your

cutting board and knife won't smell.

Laurent Tourondel


40. To get nice, crispy caramelization on roasted vegetables, simulate the intense heat of an

industrial oven: Bring your oven up as hot as it goes, then put an empty roasting or sheet pan

inside for 10 to 15 minutes. Toss the vegetables — try carrots or Brussels sprouts — with olive

oil, salt and pepper, and put them on the hot pan. This method will give you the high heat you

need to caramelize the sugars in the vegetables quickly.

Naomi Pomeroy

41. Invest in a bottle of high-quality olive oil. Just a small drizzle can really bring out the flavor

of pizza, mozzarella, pasta, fish and meat.

Nancy Silverton

42. Marinating meat with citrus can give it a mealy texture. If you like citrus, a little squeeze of

lemon or lime is always a good way to finish the dish instead.

Tim Love

43. Add cheese rinds to vegetable or meat broths for another

dimension of flavor.

Paul Virant

44. When seasoning a salad, use coarse sea salt mixed with a little olive oil. It will stay crunchy

when combined with the vinaigrette.

Paul Liebrandt

45. Always use sharp knives. Not only is it safer but it will make your work much more efficient.

April Bloomfield

46. Rest, rest, rest! Always let your meat rest — especially off a hot grill!

Melissa d'Arabian

47. Plunge vegetables in ice water after blanching (boiling) them so they maintain a bright color.

Maria Hines

48. Invest in parchment paper for lining pans. It makes all of your baked goods super easy to

remove, and it makes cleanup a dream (no butter-flour mixture or errant batter to scrape off).

Matt Lewis

49. My grandfather taught me this tip: After you drain pasta, while it's still hot, grate some fresh

Parmesan on top before tossing it with your sauce. This way, the sauce has something to stick to.

Giada De Laurentiis


50. Don't overcrowd the pan when you're sautéing — it'll make your food steam instead.

Ryan Poli

51. When you roast a whole chicken, the breast always overcooks and dries out because the legs

have to cook longer. This is a really simple way to keep a chicken breast moist: Separate the

breast and the leg. Season as you normally would and roast as you normally would, but remove

the breast sooner than the leg.

Tim Cushman

52. Buy fruit at its peak at a farmers' market and freeze it in an airtight container so you can

enjoy it year round.

Mindy Segal

53. Fresh basil keeps much better and longer at room temperature with the stems in water.

Elisabeth Prueitt

54. Season all of your food from start to finish. Seasoning in stages brings the most out of your

ingredients and gives you the most flavor.

Jose Garces

55. To cook a steak, I always start by cooking it on its side, where there is a rim of fat on its

narrow edge. I render it down so there's good, flavorful fat in the pan for the rest of the cooking.

Alain Ducasse

1) Choose a steak with a layer of fat on one side, such as ribeye or sirloin.

2) Put the steak fat-side down in a hot pan, holding it with tongs.

3) Once the fat is rendered, lay the steak flat in the pan and cook on both sides


56. Taste what you make before you serve it. I'm amazed that people will follow a recipe but not

taste the dish to see if it needs more salt, pepper or spices.

Brad Farmerie

57. Season fish simply and cook it with respect. The flavor of the fish is what you want. When it

comes off the grill or out of the oven or pan, finish it with a little squeeze of fresh lemon juice.

Always. There is just something about lemon and fish that is

heavenly.

Rick Moonen

58. If you're cooking cauliflower, add a bit of milk to the water

with salt to keep the cauliflower bright white. Shock it in cold

water to stop the cooking and then serve.

Michael White

59. When grinding your own beef for burgers, grind in some bacon.

Sean Brock

60. Don't go to the store with a shopping list. Go to the store, see what ingredients look good and

then make your list.

Alex Guarnaschelli

61. When making mashed potatoes, after you drain the potatoes, return them to the hot pan,

cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they'll mash to a

beautiful texture and soak up the butter and cream more easily.

Wolfgang Puck

62. If you want to make a proper Louisiana-style roux that's chocolate in color and rich in flavor,

remember slow and low is the way to go.

Emeril Lagasse

63. For better-tasting asparagus, cure the stalks: Peel them, roll in equal parts sugar and salt, and

let them sit for 10 minutes, then rinse off and prepare as desired.

Shea Gallante

64. When you grill, pull your steaks out of the refrigerator one hour ahead of time so they can

come to room temperature.

Geoffrey Zakarian


65. Always measure what you're baking. No shortcuts in pastry: It's a science.

Francois Payard

66. When using fresh herbs such as cilantro or parsley, add whole stems to salads and

sandwiches, and chop and stir leaves into salsas and guacamole.

Aarón Sánchez

67. If you don't have time to brine your chicken, use this simple trick: Heavily salt the chicken

(inside and out) about an hour before you cook it. Then pat it dry and roast. This ensures crispy

skin and juicy meat.

David Myers

68. When made properly, risotto's richness comes from the starchy rice and the stock. As the

risotto cooks, stir it with a wooden spoon in rhythmic movements that go across the bottom and

around the sides of the pan. The rice should constantly be bubbling, drinking up the liquid as it

cooks.

Suzanne Goin

69. Use a cake tester to test the doneness of fish, meat and vegetables. It's my

secret weapon — I use it in the kitchen to test everything.

Daniel Humm

70. Serving cake:

1. Serve at room temperature.

2. Don't "pre-slice" cake more than 20 minutes in advance. It dries out too quickly.

3. You don't have to eat the fondant. It's really pretty, but if you don't want a mouthful of

pure sugar, peel it off.

4. The best cake comes from Baltimore. Just sayin’.

Duff Goldman

71. To optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute

before juicing. (Or — never say I told you this — microwave it for 10 to 15 seconds.)

Patricia Yeo

72. For perfect vegetable soup, start with diced carrots, onions, peppers and tomatoes sautéed in

oil or butter before you add any liquid. This brings out the taste and caramelizes the sugars.

Shaun Hergatt


73. Have your mise en place ready: Do all of your cutting of vegetables

and meat and make your sauces before you start cooking.

Richard Sandoval

74. Try smoked fleur de sel: Use it sparingly to finish a dish and bring

another layer of flavor.

Michael Schwartz

75. Clean as you go. (Dorky, but I swear it really helps.)

Rick Bayless

76. Shoes off, music on, favorite beverage in hand — enjoy your time in the kitchen.

Claire Robinson

77. Always buy the freshest garlic you can find; the fresher it is, the sweeter it will be. The best

garlic has firm tissue-like skin and should not be bruised, sprouted, soft or shriveled. If you find

cloves that have green shoots, discard the shoots — they will only add bitterness.

Todd English

78. Keep flavored vinegars near the stove so you won't always reach for the salt. Acid enhances

flavor.

Art Smith

79. Don't be too hard on yourself — mistakes make some of the best recipes! Keep it simple.

Sunny Anderson

80. Fry eggs the Spanish way: Get a good quantity of olive oil hot. Before you add the egg, heat

the spatula (if it's metal) in the oil first. That way the egg won't stick to it. Add the egg and fry it

quickly, until it gets "puntillitas," or slightly browned edges.

José Andrés


1) Heat a metal spatula in a skillet with hot olive oil.

2) Fry the eggs until browned around the edges; remove with the hot spatula.

81. Prolong the lifespan of greens by wrapping them loosely in a damp paper towel and placing

in a resealable plastic bag. That local arugula will last about four days longer.

Hugh Acheson

82. Want to know if your oil is hot enough for frying? Here’s a tip: Stick a wooden skewer or

spoon in the oil. If bubbles form around the wood, then you are good to go.

Aaron McCargo, Jr.

83. When a recipe calls for zest, instead of grating it into a separate

container or onto parchment paper, hold the zester over the mixing

bowl and zest directly onto the butter or cream. The aromatic citrus

oils that are sprayed into the bowl will give the dessert a zesty finish.

Pichet Ong

84. Use good oil when cooking. Smell and taste it: If it doesn't taste

good alone, it won't taste good in your food.

Michelle Bernstein

85. Cook with other people who want to learn or who know how to cook.

Laurent Gras

86. Cook more often. Don’t study; just cook.

Masaharu Morimoto


87. Make sure the handle of your sauté pan is turned away from you so you don't hit it and knock

it off the stove. It happens all the time.

Jonathan Waxman

88. Don't dress the salad when having a big party. Leave it on the side and let the people do it

themselves. I've had too many soggy salads because of this.

Marc Forgione

89. For crispy fish skin, rest the fish on paper towels skin-side down for a few minutes before

cooking (the towels absorb moisture). Then sauté skin-side down over medium heat in oil and

butter. Flip over for the last few minutes of cooking.

Govind Armstrong

90. When cooking eggplant, I like to use the long, skinny, purple Japanese kind because you

don't have to salt it to pull out the bitter liquid like you do with the larger Italian variety.

Andrew Carmellini

91. Caramelize onions very quickly by cooking them in a dry nonstick sauté pan over medium-

high heat. They will caramelize beautifully in a lot less time than with traditional methods.

Michael Mina

92. To help keep an onion together while dicing, do not remove the root.

Jean-Robert de Cavel

1) Slice off the pointy stem, then cut the onion in half through the root; peel.

2) Put each half cut-side down; make horizontal cuts parallel to the board.

3) Make vertical cuts, starting close to the root end; do not slice through the root.

4) Holding the root end, slice across the vertical cuts; the diced onion will fall away.


93. Whenever you cook pasta, remove some of the pasta-cooking water (about 1/4 or 1/3 cup)

just before draining. When you add the sauce of your choice to the pasta, add a little of the

cooking liquid. This helps sauce to amalgamate; the starch in the water adds body and a kind of

creaminess. An old Italian friend of mine instructed me in this finishing touch early on, and I

would never, ever leave it out. It makes all the difference.

Nigella Lawson

94. Making the best ceviche is simple: Use freshly squeezed lime juice and glistening fresh fish.

Douglas Rodriguez

95. When making caramel, use a nonstick pot. That way, when you

pour the mixture out, there is no waste, and cleaning the pot is a

breeze.

Jehangir Mehta

96. Don't be afraid to ask the butcher or fishmonger to see the products up close and to smell for

freshness. Fish should never smell fishy.

Eric Ripert


97. Always start with a smokin' hot pan!

Cat Cora

98. When baking cookies, be sure your dough is thoroughly chilled when it goes on your baking

pan. This will allow the leavening ingredients to work before the butter flattens out and your

cookies lose their textural distinctions.

Norman Van Aken

99. My general advice to home cooks is that if you think you have added enough salt, double it.

Grant Achatz

100. Reduce the heat of chiles by removing the seeds. My method is making four straight cuts

down the sides. This will create four long slivers, and the cluster of seeds will remain in the

center of the chile. The result will be less heat and more great flavor.

Dean Fearing

1) Slice lengthwise along one side of the chile, keeping the stem and seedpod intact.

2) Turn the chile and slice off another side; repeat to remove the other two sides.

3)Once you have removed all the flesh, discard the stem and seeds.

101. When all else has failed and you feel the need to give up, call the local chinese resturant and

order delivery.

Chef McGehee


Kitchen

Conversions Standard

Imperial and Metric


Appetizers


Savory Herb Popcorn

Ingredients: 1 cup popcorn kernels

2 ounces Parmesan, finely grated (1/2 cup)

4 tablespoons (1/2 stick) unsalted butter, melted

1 tablespoon chopped fresh thyme leaves

kosher salt

Directions: 1 Cook the popcorn according to the package directions.

2 Toss the popcorn, Parmesan, butter, thyme, and 1 teaspoon salt in a large bowl.

Fiesta Pinwheels (Unbaked)

Ingredients:

1 package (8 ounces) cream cheese, softened

1/2 cup sour cream

1/4 cup picante sauce

2 tablespoons taco seasoning

Dash garlic powder

1 can (4-1/2 ounces) chopped ripe olives, drained

1 can (4 ounces) chopped green chilies

1 cup (4 ounces) finely shredded cheddar cheese

1/2 cup thinly sliced green onions

8 flour tortillas (10 inches)

Directions: 1 In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic

powder until smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 cup on

each tortilla.

2 Roll up jelly-roll style; wrap in plastic wrap. Refrigerate for 2 hours or overnight. Slice

into 1-in. pieces. Serve with salsa.

Yield: about 5 dozen.

Pinwheels may be prepared ahead and frozen. Thaw in refrigerator.


Bacon and Cheddar Pinwheels (Baked)

Ingredients: 1 can (8 oz) refrigerated crescent dinner rolls

2 tablespoons ranch dressing

1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled

1/2 cup finely shredded cheddar cheese (2 oz)

1/4 cup chopped green onions (4 medium)

Directions: 1. Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles.

Press each into 12x4-inch rectangle, firmly pressing perforations to seal.

2. Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheddar cheese and

onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated

knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.

3. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie

sheet. Serve warm.


Spinach Artichoke Dip

Preheat oven to 375

Ingredients:

1 box Frozen Chopped Spinach, Thawed and Drained

1 15oz can Quartered Artichoke Hearts, Drained and Hand Crushed

1/2 cup Shredded Parmesan Cheese

1T Chopped Garlic

1 cup Olive Oil Mayo

8 oz Cream Cheese

4T Butter, Softened

1/3 tsp Cayenne Pepper

1/3 tsp Ground Black Pepper

½ tsp Kosher Salt

1 Cup Heavy Cream

Topping:

1/4 cup Mozzarella Cheese

1/4 cup Shredded Parmesan Cheese

1/4 cup Panko (Japanese Bread Crumbs)

Directions:

1. Mix all ingredients together in a bowl except for the topping.

2. Place into an oven safe container, spread and smooth the top.

3. Top with the cheeses and bread crumbs

4. Bake for 25 min or until golden brown and bubbling. Serve warm.

Note: Can be used as a sauce for pasta, pizza, or lasagna.


Caramelized Onion Hummus

INGREDIENTS:

• 1 tablespoon extra virgin olive oil

• 1 medium yellow or white onion, peeled and sliced

• 1 (15 oz.) can chickpeas (garbanzo beans), drained and rinsed

• 3 tablespoons tahini (ground sesame seeds)

• 3 garlic cloves, peeled

• ¼ cup lemon juice (about 1 lemon)

• 1 teaspoon sea salt

• dash of pepper

• 2 tablespoons water, as needed for desired consistency (I did not need to use any water)

DIRECTIONS:

1 Heat olive oil in a medium skillet over medium heat. Add onion slices to skillet and cook

for about 25 minutes, stirring every couple of minutes.

2 Meanwhile, add all other hummus ingredients (except water) to the bowl of a food

processor and set aside until onion slices are ready.

3 Once onion slices are caramelized, allow them to cool slightly. Then add them to the food

processor bowl with the other hummus ingredients. (if desired, reserve a small amount of

onions for garnishing hummus)

4 Process ingredients until smooth. Add water as needed for desired consistency. (I didn't

need any water for my hummus)

5 Transfer hummus to a serving bowl and garnish with additional caramelized onion slices.

Serve with pita chips and/or raw veggies or use as a spread for wraps and sandwiches.

NOTES:

Make your own pita chips by using several pitas or Flatout wraps. Cut the pitas or wraps with a

pizza cutter into desired shapes. Spray or brush with olive oil. Sprinkle with garlic salt and

Parmesan cheese, or other desired seasoning. Bake on a cookie sheet at 400 degrees F. for about

8-10 minutes. Check frequently as the chips burn easily.


Baked Parmesan Zucchini Sticks

INGREDIENTS:

• 3 medium Zucchini, cut in sticks

• 1 cup Panko breadcrumbs

• ½ cup Parmesan cheese, grated

• 1 egg

• salt and pepper to taste

• Ranch dressing (optional)

DIRECTIONS:

1 Preheat oven to 425 F degrees. Prepare a baking sheet with parchment paper.

2 I used 3 medium zucchini which I cut in half, then cut each half in half lengthwise,then

each quarter in half again, so you end up with 8 sticks from one zucchini.

3 Beat the egg in a shallow plate. Season the egg with salt and pepper. In another shallow

plate mix the Panko breadcrumbs together with the Parmesan cheese. Season with salt

and pepper.

4 Dip each zucchini stick in the egg wash, then roll through the breadcrumb mixture,

making sure each stick is fully covered with the breadcrumbs.

5 Bake for about 20 minutes or until golden brown and crispy.

6 Serve with Ranch dressing or Marinara sauce.

Wanton Wrapped Cheese Sticks

Ingredients: 12 pieces string cheese

12 egg roll wrappers

Oil for deep-fat frying

Marinara or spaghetti sauce

Directions: 1 Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep

remaining wrappers covered with a damp paper towel until ready to use). Fold bottom

corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten

remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and

cheese.

2 In an electric skillet, heat 1/2 in. of oil to 375°.

3 Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain

on paper towels. Serve with marinara sauce. Yield: 1 dozen.


Shrimp Taco Bites

Yield: 24

Ingredients: • 24 large raw shrimps, peels and tails removed

• non-stick cooking spray or olive oil spray

• 1 tsp salt, divided

• 1 tsp grated lime zest, + juice 1 tbsp lime juice

• 2 tsp chili powder

• 1 large California Avocado, diced

• ⅓ cup sour cream

• 1 tsp chipotle chilies in adobo sauce, finely minced

• 2 tbsp freshly chopped cilantro

• 24 tortilla chip scoops

Directions: 1 Pre heat oven to 375 degrees F.

2 Spray a large baking sheet or cookie sheet with non-stick cooking spray or olive oil

spray, set aside.

3 Combine ½ tsp salt, lime zest, and chili powder in a small bowl. Sprinkle all over the raw

shrimp. Lay the shrimp on the cookie sheet and spritz with the non stick cooking spray or

olive oil spray. Bake for 5-8 minutes or until the shrimps turn pink and curl in on

themselves.

4 Meanwhile combine the diced avocado, lime juice and remaining ½ tsp salt in a small

bowl.

5 Combine the sour cream and minced chipotle pepper in a different small bowl.

6 Assemble your shrimp taco bites by placing a tsp of avocado mixture in a tortilla chip,

followed by a ½ tsp of sour cream mixture, then top with a chili-lime shrimp.

7 Sprinkle with the chopped cilantro. Enjoy!


Classic Buffalo Wings

Yield: 24

Ingredients:

24 Raw Chicken Wing parts

Kosher Salt and Fresh Ground Black Pepper, To Taste

1 Cup Frank’s Red Hot

4 T Butter, Melted

1 tsp. each Mrs. Dash, Garlic Powder, Onion Powder, Paprika, Cayenne Pepper

1/2 cup White Vinegar

Oil for Frying

Directions:

Preheat Oven: 400

1. Place chicken wing parts on baking sheet, and bake for 20-25 min, or until tender. Remove

and allow to cool slightly.

2. Combine, Frank’s Red Hot, butter, Mrs. Dash, Garlic, Onion, Paprika, and Cayenne, still

well. Add the vinegar, salt and pepper to taste.

3. Preheat oil over medium high heat until about 375 degrees, or use a deep fryer

4. Fry the wings in batches until golden brown and crispy.

5. Remove from oil, add sauce and toss to coat evenly, serve immediately.


Red Lobster Biscuits

Yield 12 each

Prep Time: ~10 min

Bake Time: ~10 min

Preheat Oven: 450 degrees Fahrenheit

Ingredients:

2 1/2 cups Bisquick Baking Mix

2/3 cup Water, Milk, or Combination

1 cup Cheddar Cheese, shredded

1/3 cup Butter, melted

1 tsp Dried Parsley

1/2 tsp Garlic Powder

1/2 tsp Italian Seasoning

Directions: 1. Combine baking mix, water and grated cheese in a bowl, mix until combined.

2. Using an ice cream scoop, scoop biscuits on to parchment lined sheet pan, evenly placing

them on the pan.

3. Melt butter and spices together, mix to combine.

4. Brush the biscuits with the butter mixture, bake in the preheated 450 degree oven for 8 to 10

minutes or until done, brush with remaining butter and 5. Serve immediately.

Homemade Bisquick Baking Mix

Yield 2 1/2 cups Prep Time: ~15 min

Ingredients: 2 1/4 cup All-Purpose Flour [To make Whole Wheat Bisquick substitute Whole Wheat Flour]

1 1/8 T Baking Powder

3/4 tsp Plain Salt

1/3 cup Shortening (Crisco is preferred)

Directions:

1. Sift flour, baking powder and salt three times into a large bowl.

2. Cut in shortening with a pastry blender until mixture resembles fine crumbs, can be used

immediately or stored in an airtight container in the refrigerator for up to four months.


Soups and

Salads


Chef McGehee’s Chicken Noodle Soup

Yield 3 Quarts, 8 servings

Ingredients:

½ lb Boneless Skinless Chicken Thighs, cubed

2 tablespoons unsalted butter

½ tablespoon minced garlic

½ Large Onions, cubed

½ pound Carrots, sliced

¼ pound Parsnips, sliced

¼ head celery, sliced

1 teaspoon cup fresh thyme, plucked

1 bunch flat leaf parsley, roughly chopped

1 teaspoon black pepper, coarsely ground

½ teaspoon kosher salt

½ teaspoon Mrs. Dash

2 quarts Water

1 lemon, juiced

½ pound dried egg noodles

Directions:

In the bottom of a large stockpot, place the butter in the bottom and melt over high heat. Add the

chicken and onions, and cook until lightly browned, then add garlic and cook for 2 minutes.

IMPORTANT: The Chicken…IT WILL NOT BE COOK THROUGH, that’s ok! Remove and

set aside.

Wash well and peel the carrots and parsnips, KEEP all of the peels. Wash the celery and remove

the roots and leaves, keep as well. Place all peels and leaves into the bottom of the stockpot,

brown for 3 minutes, add all the water, and bring to a boil, boil for 10 minutes, remove all of the

peels and leaves and roots. This makes your vegetable stock. While the stock is boiling, prepare

your vegetables, slice the carrots and parsnips, into ¼” think slices, cut celery into 1” long cubes,

and chop parsley and pluck the thyme.

After the stock has been made, add all the vegetables to the boiling stock, reduce heat to a

simmer, and cook for 15 minutes. Return the chicken to the pot and bring to full boil, add the

black pepper, salt, thyme, Mrs. Dash, and noodles, cook until the noodles are tender, about 15

minutes, stirring occasionally. Remove from heat and add the lemon juice and chopped parsley.

Stir and serve.


CHICKEN-LIME TORTILLA SOUP

Prep Time: 30 minutes Cook Time: 30 minutes Makes: 8 servings

Recipe by Teen Battle Chefs’ at Ardmore High School in Ardmore, OK with assistance from

Chef Robert McGehee, M.Ed, BPS, AOS, BS

Ingredients:

# Unit Item

8 each Boneless/Skinless Chicken Thighs, however Breasts may be

Substituted

2 tsp Paprika, Freshly Ground Toasted Cumin

1 tsp Onion Powder, Cayenne Pepper

1 T Chili Powder

2 cloves Garlic, chopped

(to taste) Salt and Pepper

4 Anaheim Peppers, Fire Roasted, peeled and chopped

2 T Canola Oil

1 small can Tomato Paste

2 8 oz cans Rotel Tomatoes

6 each Roma Tomatoes, chopped

½ tsp Red Pepper Flakes

2 cloves Garlic, chopped

10 cups Low-Sodium Chicken Broth

1 10 oz can Black Beans, un-drained

1 8 oz Frozen Corn

(to taste) Salt and Pepper, Chili Powder

10 each Corn Tortillas, Thinly sliced into strips

8 cups Canola Oil

10 oz Monterey Jack cheese, shredded

4 Limes, wedged

3 Ripe Avocados, pitted and sliced thin

1 bunch Cilantro, chopped

1 medium Red onion, chopped


Directions:

1. Preheat an oven to 400 degrees F. Toss the chicken in the paprika, cumin, onion powder,

chili powder, chopped garlic, salt and pepper. Place onto a parchment lined sheet pan,

and bake for 25-30 minutes or until cook thoroughly. Remove from oven, allow to rest

for 5 minutes then shredded or chop into bite-sized pieces. Set aside, retain all pan

juices!!!

2. Using a gas grill, roast the peppers directly over the flames until the skins are charred.

Place all peppers into a bowl and cover with plastic wrap. Allow to sit undisturbed for 15

minutes.

3. In the bottom of a heavy bottomed stock pot, heat 2 tablespoons Canola Oil, pinçage the

tomato paste, add the chopped garlic and red pepper flakes, cook for 1 minute, add the

Rotel. Cook the Rotel for 3 minute, then add the chopped Roma Tomatoes, then cook for

an additional 3 minutes.

4. Add the chicken stock and bring to a boil, reduce to a simmer and cook for 10 minutes.

5. Meanwhile, remove plastic wrap, peel and deseed the peppers. Rinse clean with cold

water. Chop into bite-sized pieces and add to the simmering pot.

6. Add corn, black beans, chicken and reserved juice, allow to simmer for 10 minutes.

7. Heat 8 cups of canola oil over medium-high heat. Fry in small batches until golden

brown, drain on paper towels, allow to cool.

8. Taste soup and adjust to taste.

9. Serve topped with cilantro, red onion, cheese, avocado, and fried tortilla strips.

Defined: Pinçage is cooked and browned tomato paste in oil.


Chunky Tomato Soup

Yield about 1 Gallon

Ingredients:

1 Lg Onion, Rough Chopped

2 tsp Garlic, Chopped

1 pkg red pepper flakes from Pizza Hut

4 T Olive Oil

4 T Butter

½ T Kosher Salt

1 sm Can Tomato Paste

2 Lg Cans Petite Dice Tomatoes

2 cans Rotel Tomatoes

4 T AP Flour

1 qt Milk

1 pt Heavy cream

15 Chiffonade Basil Leaves

Additional Salt and Black Pepper to taste

Directions:

In the bottom of a heavy sauce-pot over high heat, add the butter and oil, add the onion, garlic, ½

T of salt and red pepper flakes. Cook until tender. Add the tomato paste, and cook until it just

starts to stick to the bottom and burn. Add the flour and cook until the light brown. Add ALL

tomatoes and stir immediately. Reduce heat to low, cook for about 15 min until it thickens. Add

the milk and cream stir in and cook for an additional 5 mins. Add the chiffonade Basil and cook

for 2 mins. Taste and add additional milk, cream, salt and black pepper until you are satisfied.

Remove from heat and serve.


Cream of Roasted Red Pepper

Yield 1 Gallon

Ingredients:

10Lbs Seeded Rough Chopped Fire Roasted Red Peppers

2Lbs Rough Chopped Yellow Onion

4T Butter, Melted

1qt Chicken Stock

2T Minced Garlic

2C Heavy Cream

1T Red Wine Vinegar

2C Roux (cooked flour and oil)

T.T. Salt and Pepper (ToTaste)

Directions:

Sweat all vegetables in 4 T butter

Add Chicken Stock and Puree until smooth

Bring to boil, Add Roux and cook to reduce to desired thickness

Season to taste with Salt and Pepper, finish with the Heavy Cream

Garnish with Goat Cheese, roasted Pepper Strips, and Parsley


White Balsamic Vinaigrette

Yield 1C

Ingredients:

1T Chopped Garlic

1 ½ T Guldens Brown Mustard

½ tsp Fresh Ground Black Pepper

1 tsp Kosher Salt

3.5 T White Balsamic Vinegar

10.5 T Extra Virgin Olive Oil

Directions:

1. In a small bowl, combine the first 4 ingredients and whisk to combine.

2. Add vinegar and whisk to combine.

3. While whisking vigorously, slowly drizzle in the olive oil allowing an emulsion to form.

4. Taste, and adjust seasonings as needed.

5. Cover with plastic wrap and chill 1 hour. Whisk before dressing salad.

Will keep in refrigerator for 2 weeks in airtight container.

Honey Mustard Dressing

Yield: 6cups

Ingredients:

1cup Honey

3/4cup Dijon Mustard

3/4cup White Cooking Wine

1/3cup Lemon Juice

1T Garlic Chopped

3cups Vegetable Oil

Method:

In a food processor, mix all ingredients together except for oil. Slowly drizzle in the oil, as the

food processor is running, to make an emulsion between all the ingredients. Store in an air tight

container and use as needed.


Blue Cheese Dressing

Yield 8cups

Ingredients:

2.25lbs Blue Cheese Crumbles

1.5cups Buttermilk

1.5cups Sour Cream

1cup Mayo

1/3cup White Vinegar

2tsp Sugar

1tsp Garlic Powder

TT Salt and Pepper

Method:

Combine all ingredients together into a medium sized bowl, and fold/stir to combine thoroughly.

Place into an airtight container, and use as needed.

Caesar Dressing

Yield: 8cups

Ingredients:

4cups EVOO

3T Red Wine Vinegar

1/2cup Lemon Juice

3T Worcestershire Sauce

1/4cup Anchovy Paste

1.25tsp Mustard Powder

1/4cup Garlic, Chopped

1.25cup Grated Parmesan Cheese

Method:

Combine all ingredients into a food processor except for the olive oil. As the processor is

running, slowly drizzle in the olive oil to form an emulsion. Store in an airtight container, use as

needed.


Ranch Dressing

Yield 8cups

Ingredients:

2cups Mayo

2cups Sour Cream

2cups Buttermilk

1.5T Garlic Powder

1.5T Dried Dill

1.5T Dried Chives

1.5T Dried Parsley

1/2cup Grated Parmesan

5 dashs Tobacco

1/4cup Worcestershire Sauce

1.5T Ground White Pepper

Method:

Stir to combine all ingredients, store in an airtight container, and use as needed.


Chef’s Famous Chicken Salad

Ingredients:

2T Olive Oil

2 lbs Chicken Breast

2T Chopped Garlic

1 tsp Kosher Salt

1 tsp Coarse Ground Black Pepper

1 Cup Olive Oil Mayo

1 Cup Plain Greek Yogurt

2T Guldens Brown Mustard

2 ribs Celery, sliced thin

1 bunch Green Onion, sliced diagonally

1 Cup Sliced Green and Red Grapes

1/2 Cup Brown Butter Toasted Pecans, Chopped

Directions:

Preheat Oven to 375

1. Place the chicken on a baking sheet, drizzle with the olive oil, and sprinkle with garlic. Roast

in the oven until cook through, about 25 minutes.

2. Meanwhile, combine the mayo, yogurt, mustard, salt and pepper together, and set aside.

3. Toast the pecans in a skillet and allow to cool before chopping.

4. After the chicken has cooled, chop into bite size pieces and place into a large mixing bowl.

5. Add the remaining ingredients, except for the dressing, toss to combine, slowly mix in the

dressing until the mixture is thoroughly saturated, you may not use all of the dressing, but you

may have to add more mayo.

6. Finally taste for seasoning and add additional salt and pepper as needed.

7. Serve immediately, or chill for a few hours to allow flavors to mix.

8. Store no more than 5 days, but I doubt it lasts that long.

Alternatives:

For a spicier flavor add 1/2 tsp of Cayenne pepper

For a more full flavor add only Mayo, and 1 additional T of Mustard

You can also add freshly grated parmesan cheese to add another flavor.


Entrées


Basic Quiche For one 10” quiche

Ingredients:

Custard:

1 pt Heavy Cream

1 pt Milk

8 eggs

1.5 tsp Black Pepper

1 t Salt

Filling:

1/2 lbs Cooked Breakfast Sausage

1/2 Lbs Cooked Bacon

1 Large Onion chopped and Sautéed

8 oz fresh spinach cooked and chopped

6 oz shredded potatoes cooked

1-2 cups cheese, your choice (Parmesan and Cheddar or Mozzarella and Gruyere are great)

Directions:

1. Preheat oven to 375

2. Roll half the the recipe of pie dough to a thickness of 1/8” and place into a deep dish pie plate.

3. Add filling to prepared dish in the order listed on the recipe (It should be layered)

4. Mix the custard in a bowl until well combined and slightly foamy

5. Pour the custard over the filling,

6. Place into the oven, and reduce heat to 350

7. Bake at 350 until custard is set and crust is golden brown.

8. Remove from oven, allow to set for 15 min and serve warm with a salad.


Basic Pasta

INGREDIENTS:

1-1/4 egg, beaten

4 g salt

40 ml water

165 g all-purpose flour

DIRECTIONS:

1. In a medium sized bowl, combine flour and salt. Make a well in the flour, add

the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir

in 1 to 2 tablespoons water.

2. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta

machine or by hand roll dough out to desired thinness. Use machine or knife to cut

into strips of desired width.

Easy Alfredo Sauce

Ingredients:

4 T butter

2 T Flour

1 cup heavy cream

1 clove garlic, crushed

1/3 cup freshly grated Parmesan cheese

15 g chopped fresh parsley

Directions:

Melt butter in a medium saucepan over medium low heat. Add the garlic and cook

for 1 minute, add the flour and cook until lightly blond and toasty. Add the cream

and simmer for 3 minutes, then add the cheese and whisk quickly, heating through.

Stir in parsley and serve.


Easy Pasta Sauce

Ingredients: 1 Lg Onion, Rough Chopped

2 tsp Garlic, Chopped

1 pkg red pepper flakes from Pizza Hut

4 T Olive Oil

4 T Butter

½ T Kosher Salt

1 sm Can Tomato Paste

2 Lg Cans Petite Dice Tomatoes

2 cans Rotel Tomatoes

6 Basil Leaves, Chiffonade

Additional Salt and Black Pepper to taste

Directions:

In the bottom of a heavy sauce-pot over high heat, add the butter and oil, add the onion, garlic, ½

T of salt and red pepper flakes. Cook until tender. Add the tomato paste, and cook until it just

starts to stick to the bottom and brown. Add ALL tomatoes and stir immediately. Reduce heat

to low, cook for about 15 min until it thickens. Add the chiffonade Basil and cook for 2 mins.

Taste and add salt and black pepper until you are satisfied. Remove from heat and serve over

pasta.


Chicken Quesadillas

Serves: 6

Ingredients: 2 tablespoons olive oil

2 pounds skinless chicken breasts

Salt and pepper

2 tablespoons taco or Cajun seasoning mix

1 large onion, cut in half and then into slices

1 green bell pepper, seeded and sliced into strips

1 red bell pepper, seeded and sliced into strips

1 yellow bell pepper

12 tablespoons butter, for frying

12 large flour tortillas

2 1/2 cups grated cheese ( Monterey Jack is the best)

Pico de Gallo, for serving, recipe follows

Pico de Gallo:

12 Roma tomatoes (slightly under ripe is fine)

3 yellow or red onions

2 cups fresh cilantro leaves

2 to 3 jalapeños

1 lime

Salt

Directions: 1. Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with

salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat

until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.

2. Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the

onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4

minutes. Remove and set aside.

3. Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and

lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom

tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese

and top with a second tortilla.

4. When the tortilla is golden on the first side, carefully flip the quesadilla to the other

side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until

the second side is golden. Repeat with the remaining tortillas and fillings.

5.Cut each quesadilla into wedges and serve with Pico de Gallo.


Pico de Gallo:

Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.

Now, slice 1 or 2 jalapeños in half. With a spoon, scrape out the seeds. (If you like things spicy,

leave in some of the white membranes.) Dice the jalapeños very finely; you want a hint of heat

and jalapeño flavor, but you don't want to cause any fires. Now dump the four ingredients into a

bowl.

Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt,

and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings,

adding salt or more diced jalapeño if needed.

Chicken Cordon Bleu

Ingredients

4 tablespoon butter

1 cup flour

4 boneless, skinless breasts of chicken

2 eggs lightly beaten

4 very thin slices smoked ham

2 cups bread crumbs

6 ounces Lorraine swiss cheese, cut into four chunks

Directions

Preheat oven to 375 degrees. Melt butter in glass baking dish. Lightly flatten chicken breasts

between plastic wrap with mallet. Lay 1 slice of ham and 1 piece of cheese on flattened breast,

fold in half and seal close with toothpicks. Repeat process for remaining chicken breasts. Coat

each piece with flour, then eggs and then bread crumbs. Place chicken pieces in glass baking

dish. Turn to coat with butter. Bake for 40-45 minutes or until golden brown. Serve with rice and

steamed broccoli.


Chipotle Chicken Burrito

Ingredients

1 tablespoon vegetable oil

3/4 cup pico de gallo or fresh salsa

1 chipotle chile in adobo sauce, chopped, plus 1 to 2 tablespoons sauce from the can

1 14 -ounce can pinto beans, drained and rinsed

1 1/2 cups shredded rotisserie chicken, skin removed

1/4 cup roughly chopped fresh cilantro

Kosher salt

4 burrito-size flour tortillas

1 1/3 cups cooked white rice, warmed

1 1/3 cups shredded Monterey jack cheese (about 5 ounces)

1 1/3 cups shredded romaine lettuce

Guacamole, for serving (optional)

Directions

Heat the vegetable oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the

chopped chipotle, and adobo sauce to taste; cook until the mixture starts to sizzle, about 2

minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook

until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.

Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each

tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture,

lettuce and the remaining pico de gallo.

Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly.

Cut the burritos in half and serve with guacamole.


Pulled Pork and Burrito

Ingredients

Pork:

2 pounds Boston butt, bone out

2 tablespoons sea salt

1 tablespoon cayenne

1 tablespoon ground black pepper

1 teaspoon ground cumin

5 to 6 cups medium-dice mixed carrots, celery and red onions

4 cups chicken stock

Rice:

3 1/4 cups chicken stock

1 tablespoon annatto seed

2 cups rice

1/4 cup chopped fresh cilantro

2 jalapenos, de-seeded and diced

Burrito:

1 cup fresh cilantro leaves, minced

1 tablespoon sea salt

1 1/2 teaspoons ground white pepper

1 lemon, halved

10 to 12 flour tortillas

2 cups black beans, cooked

2 cups shredded queso fresco or jack cheese

2 tablespoons butter, at room temperature

Directions

For the pork: Preheat the oven to 250 degrees F. Portion the pork butt in two equal sections

around 1 pound each. Next, in a small bowl, blend the salt, cayenne, black pepper and cumin,

mixing well. Then pat dry the pork and rub the exterior with the mixed seasonings. Once rubbed

with the seasoning, place in a deep roasting pan. Add the cut vegetables and finish with the

stock, then cover with foil. After covering, bake until softened, 2 to 2 1/2 hours.

After roasting, remove from the oven, place the pork on a sheet pan and allow cooling. Skim any

fat from the stock and reserve. After cooling, pull the meat for burritos, and then place the stock

in a saucepot, warming over medium-high heat. Then puree with a stick blender to a create a

sauce. Once pureed, taste and re-season if preferred. Then remove from the stovetop and place in

a container to cool.

For the rice: Place the stock in a saucepan and warm over high heat. Once hot, add the annatto

seed and stir until dissolved. Then remove from the stove and pour over the raw rice in a 2-inch


deep baking pan. Add the cilantro and jalapenos, cover with foil and place in the oven until

cooked, about 30 minutes. All liquids should be absorbed for the rice to be cooked.

For the burritos: To build the burritos, in a large saucepan over medium-high heat, add the pork

and 1 cup reserved puree, stirring while warming for 4 to 5 minutes. Then add the cilantro, salt,

pepper and lemon juice and warm. Then reduce the heat to low and keep the pork hot.

Next, lay a tortilla flat and add in the center section 1 cup warmed pork, 1/4 cup rice, 2

tablespoons beans and 1 tablespoon cheese. Fold the bottom edge of the tortilla to meet, and then

pull the sides over covering one another. Next, in a separate pan or on griddle, add 1 teaspoon

reserved pork fat and heat over medium heat and allow to warm. Add the burrito and sear on the

first side until crisp, 2 to 3 minutes, and then repeat on the second side until browned. Repeat the

process with the remaining tortillas and filling.

Perfectly Grilled Steak

Serves: 4

Ingredients

4 1 1/4 -to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or

filets mignons (8 to 10 ounces each), trimmed

2 tablespoons canola or extra-virgin olive oil

Kosher salt and freshly ground pepper

Directions

About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at

room temperature.

Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and

pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5

minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal

temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for

medium-well (150 degrees F).

Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes

before slicing.


Chicken Fried Steak

Ingredients

3 pounds round steak, thinly sliced into 3-inch pieces

Salt and ground black pepper

4 1/4 cups all-purpose flour

5 large eggs, lightly beaten

2 1/4 cups whole milk

3 cups vegetable oil

Directions

Special equipment: a meat mallet

Place a large piece of plastic wrap on a clean surface. Place a piece of the steak on the plastic

wrap and top with a second piece of plastic wrap. Using the textured side of a meat mallet,

tenderize the steak until it is very thin. Flip and repeat on the other side. Repeat with the

remaining pieces of meat. Season generously with salt and pepper. Set aside.

Place 4 cups of the flour in a large bowl or shallow dish. Combine the eggs and 1/4 cup of the

milk in a separate bowl. Heat the oil in a large skillet over medium heat. Flick some flour into

the oil; when it sizzles the oil is hot enough. Dredge the steak in the flour, coating both sides and

shaking off excess. Dip in the milk and then again in the flour. Fry the steak, a few pieces at a

time, until the edges turn golden brown, 3 to 4 minutes per side. Transfer to a paper towel-lined

plate.

Pour the cooking grease into a heatproof bowl or measuring cup. Without cleaning the skillet,

return it to the stove over medium-low heat. Add 1/4 cup of the drippings to the skillet, scraping

up all the brown bits on the bottom of the pan with a wooden spoon. When the oil is hot, whisk

in the remaining 1/4 cup flour until the flour begins to brown, about 2 minutes. Slowly add the

remaining 2 cups milk, whisking constantly until the gravy begins to thicken, 5 to 7 minutes.

Season with salt and pepper. Transfer the fried steak to a serving plate and drizzle with the

gravy.


The Best Ever Mac-N-Cheese

Ingredients

Kosher salt

Olive Oil

1 pound elbow macaroni

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere, grated (4 cups)

8 ounces extra-sharp Cheddar, grated (2 cups)

2 T spicy brown mustard

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

1 1/2 cups Panko

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the

directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a

large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk.

While whisking, add the hot milk and cook for a minute or two more, until thickened and

smooth. Off the heat, add the Gruyere, Cheddar, mustard, 1 tablespoon salt, pepper, and nutmeg.

Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Melt the remaining 2 tablespoons of butter, combine them with the Panko, and sprinkle on the

top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the

top.


Pizza Dough

Ingredients:

1 tablespoon sugar

1 1/4 -ounce packet (2 1/4 teaspoons) active dry yeast

3 tablespoons extra-virgin olive oil, plus more for brushing

3 3/4 cups all-purpose flour, plus more for dusting (bread flour can be used for a chewer dough)

1 1/2 teaspoons salt

Directions:

Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top.

Set aside until foamy, about 10 minutes. Stir in the olive oil.

Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the

yeast mixture. Gradually stir with a wooden spoon to make a rough dough.

Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5

minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive

oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and

set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as

desired, or wrap in plastic wrap and freeze up to 1 month.


Desserts


Pastry Cream

Ingredient Amount

Milk 32 oz

Sugar 8 oz.

Salt small pinch

Cornstarch 3 oz

Eggs 6 ea.

Vanilla Extract ½ oz

Butter 3 oz.

Method: Boiled Custard

1. Boil 90 % of milk, salt and 50% of the sugar.

2. Make a slurry using remaining milk and cornstarch.

3. Add eggs and remaining sugar to the slurry to create a liaison.

4. Temper the liaison with 3/4 of the boiling milk mixture.

5. Pour liaison back into the pot.

6. Bring back to a FULL boil: whisking constantly.

7. Remove from heat, TASTE.

8. Add butter.

Storage

• Pour onto a plastic lined sheet pan.

• Cover directly with plastic wrap and press out any trapped air.

• Cool. (AS QUICKLY AS POSSIBLE)

• Store in refrigerator 2-3 days

*Note: If making Coconut Cream Pie, add ½ cup of sweetened coconut to the milk while

bringing to a boil, continue as directed. Once you have boiled it for the second time, pour it

directly into a blind baked crust, cover with plastic and chill. Top with Crème Chantilly or Swiss

Meringue.


Pâté à Choux (2-1-1-2)

(2 Liquid, 1 Butter, 1 Four, 2 Egg)

Ingredient Amount

Milk 4 oz

Water 4 oz.

Salt small pinch

Butter 4 oz

Bread Flour 4 oz

Eggs 8 oz

Method

1. Bring to a boil the milk, water, butter and salt.

2. Remove from heat and add the flour all at once, stirring to incorporate.

3. Return to heat and continue to stir until the mixture forms a mass and leaves a thin

film behind on the bottom of the pan.

4. Place in the mixer with paddle attachment on low speed.

5. Gradually add the eggs in 3 to 4 parts: scraping after each addition.

To finish

1. Pipe into desired shape and egg wash if desired.

2. Bake 375 F deck oven

3. The pate a choux is baked when it is even in color, with a very small band of lighter

yellow, running along the sides.

To store

1. Raw batter may be piped and refrigerated for two days.

2. Raw batter may be piped and frozen for weeks.

3. Baked Pate a Choux can be frozen and refreshed in the oven.

4. Filled Pate a choux should be served as soon as possible.


3 - 2 - 1 DOUGH (PIE DOUGH)

Yield: 4- 10” crust pies

Ingredient Amount

Pastry flour 1 # 8 oz.

(AP flour can be used as a substitute)

Salt ½ oz.

Butter, COLD 1 #

Water, cold 8 oz.

Method:

1.Cut the COLD butter into small cubes (1/2” – 1”)

2. Toss the fat with the flour

3. Work the fat into the flour ( rub)

a. For flaky dough, the fat should be the size of a walnut

b. For mealy dough, the fat should be the size of a pea

4. Add the cold liquid to the mixture and carefully incorporate it into the dough

Notes:

Allow the dough to relax.

Always work with, and bake the dough when it is cold.

Divide (use 1 oz. of dough for each inch in diameter of the pan), wrap, and chill until needed.


SWISS MERINGUE

Ingredient Amount

Egg white 8 oz.

Granulated sugar 10 oz.

Powdered sugar, sifted 5 oz.

Total amount 1 lb. 7 oz.

Method

1. Whip egg whites and granulated sugar over double boiler and bring to 130°.

2. Whip, using kitchen aid mixer on maximum speed until firm peaks. On medium speed

add the sifted powdered sugar a little at a time until all absorb.

3. Meringue will be used for dry items such as baskets and decorations of various size and

shapes.

4. Dry at 200 for 4 hours. (keep oven door cracked open)


CRÈME CHANTILLY

Ingredient Amount

Whipping cream 1 cup.

Powdered sugar 2 Tbsp.

Vanilla extract ½ tsp.

Total amount 9 oz.

Method

1. Whip cream on ice bath using whisk until soft peak stage.

2. Add powdered sugar and vanilla extract.

3. Keep whipping until firm peak stage.

4. Uses: piping decoration, and frosting.


KEY LIME TART

Yield: 1-9” Tart

Ingredient Amount

Graham Cracker Crust 1-9 ”

Egg Yolks 6 ea

Lime Juice 5-6oz

Sweetened Condensed Milk 2 cans

Method :

Filling:

1. Combine yolks and juice. 2. Add condensed milk and stir until thicker consistency develops. 3. Pour filling into tart shells and bake at 350 for 10 to 15 minutes until loosely set. 4. Chill before serving. 5. Garnish with whipped cream or meringue.

*use Swiss meringue or Chantilly for the top- candied lime zest


Medium Ganache

Yield: 1 lb.

Ingredient Amount

Heavy Cream 7 oz.

Milk 1 oz.

Chocolate, semi-sweet (Scrape) 8 oz.

______

Total amount 1 lb

Total prep time: 15 minutes

Method

1. Chop chocolate and place in a large bowl.

2. Bring heavy cream and milk to a boil.

3. Remove from heat and pour over the chocolate. Allow to sit for approximately 1 minute.

Begin to stir from the middle of the mixture and then work out to the edge of the bowl. Stir

until no lumps remain.

4. Blend with an emersion blender and cool. Store in refrigerator.

Note: Adjust amount of chocolate to achieve desired consistency. Sugar and cocoa contents of

chocolate may vary from brand name to brand name.


Sweet Bun Dough (for Cinnamon Rolls)

Ingredient Amount

Yeast,instant 1 Tbls.

Milk (60˚F) 14 oz.

Vanilla extract 1 tsp.

Eggs 6 oz.

Orange zest 1 oz.

Pastry Flour 6 oz.

Bread flour 1 # 11 oz.

Salt ¼ tsp.

Sugar 6 oz.

Butter, Room Temp 6 oz.

Method

1. In a stand mixer, add all of the ingredients except for the butter in the order

listed, mixx with a dough hook until the dough has come together and soft and

pliable. Slowly add the butter a little at a time until all the butter is

incorporated.

2. Remove from the mixer and allow to rise for 30 minutes.

3. On a lightly floured surface, roll the dough to a 1/2” thickness and add the

cinnamon roll filling ingredients, roll into a log, and cut into 1” think rolls.

4. Place on parchment lined sheet pan, cover with plastic wrap and allow to rise in

a warm place near a lit oven until double in size.

5. Bake at 350 degrees until golden brown, top with you favorite icing.

Dough can also kept in the refrigerator overnight

Cinnamon Roll Filling:

2 Cups Brown Sugar

2 T Cinnamon

1/2 cup Butter, Melted

1/2 cup Honey, warmed

1 Cup Raisins, Nuts, or Candied Fruits can be added as well.


WORLD’S FAIR DONUTS (YEAST RAISED)

Ingredient Amount

Milk (60-65°F) 1 # 2oz

Yeast, instant 1/2 oz.

Eggs 4 oz.

Sugar 2 oz.

Bread flour 1# 4 oz.

Pastry flour 12 oz.

Baking powder 1/2 oz.

Salt 1/2 tsp.

Nutmeg 1/4 tsp.

Butter, soft 6 oz.

Method: Straight dough

1. Combine all the ingredients except the butter in the mixer on low with the

dough hook.

2. Add the butter in small pieces.

3. Mix on medium for 8 minutes.

4. Bulk ferment for 1/2 an hour, fold the dough, ferment for another 15 minutes.

5. Roll dough to 1/2-3/4” thick, cut, and bench rest for 10 minutes.

6. Fry in oil preheated to 375˚F until browned on each side.

Variation

For Apple Cider Doughnuts replace the milk with apple cider and add 11 oz.

chopped apples.


CAKE DONUTS

Ingredient Amount

Eggs 8 oz

Egg Yolks 8 oz

Milk 2# 2 oz

Oil 4 oz

Vanilla 1 oz

Sugar 1# 8 oz

Flour, Cake 4# 2 oz

Flour, Bread 1#

Salt 1 ¼ oz

Nutmeg ¼ oz

Baking Powder 3 oz

Method:

1. Blend eggs, yolks, milk, oil, vanilla, and sugar for 2 minutes on medium

speed with paddle attachment.

2. Sift all the dry ingredients together.

3. Add the flour mixture and blend until no lumps (about 30-45 seconds).

4. Take out of bowl, and allow to bench rest for 10 minutes on a floured

surface.

5. Roll to ½” thickness.

6. Cut and place on lightly floured sheet pan.

7. Relax for 10 minutes

8. Fry in oil preheated to 375˚F until browned on each side.


CRÈME BRÛLÉE Yield: 10 small oval ramekins

Ingredient Amount

Heavy cream 30 oz. Vanilla bean 1 ea. Sugar 7 ½ oz. Yolks 9 ea. Salt Pinch Total amount 2 lb. 12 oz.

Method

1. Bring cream and half the sugar to a boil and let set for 5 minutes.

2. Whisk yolks with the other half of sugar and set aside.

3. Temper hot liquid in yolks/sugar mixture and strain, skim off bubbles and pour gently into ramekins placed in sheet pan.

4. Fill up with warm water half way of ramekins and bake at 325°F for about 35 minutes.


Peanut Butter Cookies

Ingredients

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup butter, room temperature

1/2 cup peanut butter

1 egg

1 1/4 cup flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Method

1 Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the

peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and

salt. Stir the dry ingredients into the sugar butter mixture.

2 Wrap dough in plastic and refrigerate at least 3 hours.

3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on

ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10

minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

For chewier cookies, bake at 300°F for 15 minutes.


Chocolate Chip Cookies

Yield 5.5lbs, about 36

Ingredients:

11 oz Sugar

11 oz Light Brown Sugar

1 lb Butter

2 oz Honey

1/4 oz Sea Salt

1/2 oz Vanilla Extract

3 ea Eggs

2 tsp. Baking Soda

1.75 lbs All Purpose Flour

1 lb 2oz Total Weight

6oz Milk Chocolate

6oz Semi Sweet Chocolate Chips

6oz Dark Chocolate Chips

Method

1. Mix the butter and sugars together until the butter is softened.

2. Add the honey, salt, vanilla, and soda, start the mixer and as the mixer is going, slowly add

the eggs, scraping after you have added the eggs. Mix till combined.

3. Add the flours and mix until just combined.

4. Add the chocolate chips and mix until thoroughly combined.

5. Portion with a 2.5oz scoop


Oatmeal Cranberry White Chocolate Cookie

Yield 6.5 lbs (About 36 Cookies)

Ingredients

.75 lbs Butter

.25 lbs Shortening

19 oz Light Brown Sugar

6 oz Sugar

2 ea Eggs

1oz Vanilla Extract

1.33 lbs AP Flour

½ tsp Sea Salt

1 tsp Baking Soda

½ tsp Cinnamon

1.5 lbs Quick Oats

1.5 lbs Total

12 oz White Chocolate

12 oz Dried Cranberries

Method:

1. Mix the butter and sugars together in the mixer, add the vanilla half way through

mixing, mix until the butter is softened.

2. Add the eggs, mix until incorporated, scraping to ensure a through mix.

3. Add the flour, salt, soda, and cinnamon, mix until just combined.

4. Add the oats, chocolate and cranberries, and mix until thoroughly combined.

5. Scoop using a 2 oz scoop, and bake at 350 until done about 17 min.


Cream Cheese Pound Cake

Ingredients:

8 oz cream cheese

1 1/2 cups butter, unsalted

3 cups sugar

1/4 tsp. plain popcorn salt

6 eggs

3 cups flour

1 T vanilla

Directions:

1. Preheat oven to 375 degrees F, grease and flour a 10 inch tube pan.

2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat

until fluffy then add the salt.

3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in.

Add vanilla.

4. Pour into a 10 inch tube pan. Place into oven and reduce oven to 325. Bake at 325 degrees F,

for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of

cake will come out clean.

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