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| 3 Great Recipes: Baked Salmon with Avocado Fruit Salad YIELD: 4 portions INGREDIENTS: 2 lbs. skinless, boneless salmon filets. Cut into 4 portions 1 ea. avocado, diced 1 ea. mango, diced 1 ea. Papaya, diced 1 cup fresh pineapple, diced 2 ea. garlic cloves, minced 1 bunch scallions, sliced 1 bunch cilantro, chopped juice of 2 ea. limes _ cup olive oil Panko crumbs METHOD: Mix together all ingredients except salmon. Season with salt and pepper. Set aside. Season fish and brush lightly with olive oil. Dip flesh side only in panko crumbs to coat. Place on oiled sheet pan and bake to desired doneness. Serve with salad. Dash on some of your favorite hot sauce if you like it spicy. Chicken, Mushroom, and Arugula Risotto YIELD: 4 portions INGREDIENTS: 2 boneless, skinless chicken thighs, cut into _ inch cubes 4 cloves garlic, minced 1 ea. medium onion, diced 4 oz. Shitake mushrooms, stemmed and sliced _ lb. arugula or baby spinach 2 cups Arborio rice 6 cups chicken stock, may need more or less METHOD: Heat a 6-8 quart heavy pot over medium heat. Add a little olive oil and then rice, stirring to coat. Add onions, garlic and mushrooms and sauté for 2 mins stirring frequently. Add chicken meat, stir and add 2 cups of the stock. Reduce heat to medium-low and continue stirring until stock has almost been absorbed. Add 2 more cups of stock and continue as before. Add remaining stock, _ cup at a time, testing rice to see if it is tender before adding. Finish with salt and pepper, arugula and 2 tablespoons of butter. Sprinkle with Parmesan Reggiano. Beet Salad 25 lbs. red beets 5 lbs. shaved red onion 5 lbs. diced Granny Smith apples 2cups red wine vinegar 1cup balsamic vinegar 1/4 cup lemon juice 2 tbs. black pepper 2 tbs. salt 3 tbs . minced garlic 3 tbs. E.V.O. METHOD Wrap beets in aluminum foil and roast in a 350° oven until soft (a knife should be able to pierce the skin and fall off with little force). Let beets cool. Remove skins. Julienne beets. Mix remaining ingredients. Marinate in refrigerator for 12 hours. |
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