Virtual Inspired Kitchen Cooking Demo Experience Fan Favorite Recipes to try at Home!
T A B L E O F C O N T E N T S
0 8
0 3 chicken adobo and salsa rojo
1 2 italian sausage and peppers with penne
seared filet with wild mushroom risotto
2 0 orange chicken with fried rice
1 5 quick rotisserie chicken pot pies
2 7 seared scallops with lemon caper sauce
3 7
3 3
4 2
stuffed chicken breast
slow roasted sea bass
lemon chicken with herb risotto
5 0
5 4 argentina skirt steak with creamy polenta
4 6
filet mignon with rosemary wine sauce
carne asada tacos with elote street corn
Chicken Adobo and Salsa Rojo
Chicken Adobo with Salsa Roja
Review the recipe cards including the prep list and equipment required! Be prepped up when the demo begins!
Page 4
December 2020
Small bowl (microwavable safe)
Ancho Chili Powder
Scant ½ cup
Garlic - Peeled
8 cloves
Cutting board & knives
Ground Cinnamon, preferably Mexican Canela
½ tsp.
Ground Black Pepper
¼ tsp.
Measuring cup
Ground Cumin
1/8 tsp.
Dried Oregano
1 tsp.
Measuring spoons
Apple Cider Vinegar
3 Tbsp.
Mixing spoon
Salt
To taste
Strainer
Blender or food processor
Scoop the powdered ancho chili into a blender or small food processor. Bring 1 ¼ cups water to a boil, pour over the chili, loosely cover the blender or secure top of the processor and pulse to blend thoroughly. In a small microwave-safe bowl, collect the garlic, cover with water and microwave at 100% for 1 minute. Drain and add to the blender or processor, along with the spices, oregano, vinegar and 1 ½ teaspoons salt. Process until smooth.
Large pot
Recipe Note: If you’re unable to find Ancho chili powder you can substitute regular chili powder and crushed red pepper flakes.
Page 5
December 2020
Boneless Chicken Thighs
2 lb.
Large bowls
Mild Olive Oil or Vegetable Oil
1 tbsp.
Cutting board & knives
Kosher or Fine Salt
1 tsp.
Garnishes: Chopped Cilantro, Diced White Onions, Limes And Tortillas
Measuring spoons
Your preference!
Tongs
Make Red Adobo Sauce – See recipe card for details!
Baking dish
Chicken Instructions: Preheat oven to 350. Pat the chicken dry, season them with the salt, then coat them generously with red adobo. Let them marinate in refrigerator for 1 to 2 hours.
Paper towels
Thermometer
Cook chicken for 6 minutes on each side until cooked to an internal temperature of 165F.
Recipe Note: Chicken can be substituted for shrimp OR zucchini, squash & red onions for a vegetarian option!
Serve with warm tortilla, salsa roja, chopped white onions, cilantro and limes. >> See additional recipe for salsa roja!
Page 6
December 2020
Plum Roma Tomatoes
5 each
White Onion – Rough cut
1 each
Cutting board & knives
Cilantro Stalks
12 stalks
Serrano Pepper
2 each
Garlic - Peeled
2 cloves
Measuring cup
Salt
1 tsp. salt + to taste
Olive Oil
2 tbsp.
Measuring spoons
Bowl & mixing spoon
Rough cut tomatoes and onions.
Cut stems off chilies, slice in half and remove seeds.
Blender or food processor
Peel the garlic.
Add all ingredients except cilantro and salt to large pot.
Large pot
Add just enough water to almost cover the ingredients.
Bring water to boil then reduce to low. Simmer 20 mins.
Recipe Notes • With 2 serrano chilies, the salsa is medium hot. Reduce number of chilies to 1 if you prefer mild salsa or increase the quantity to 3 if prefer hot salsa. • You don't need to remove the seeds and veins from the chilies. • This salsa freezes very well. • Divide the salsa into 2 cup batches and pour into freezer bags. The next time you need salsa you will have four 1/2 cup portions ready to use.
Blend all ingredients including cilantro with cooking water (blend in 2 batches). Heat 2 tablespoons of cooking oil in same pot over medium heat. Pour the blended salsa into the hot oil.
Reduce the heat and simmer for 20 minutes. Adjust the salt to taste.
Page 7
December 2020
Seared Filet with Wild Mushroom Risotto
Seared Filet Mignon with Vegan Wild Mushroom Risotto
Review the recipe cards, the prep list and all required equipment.
Be prepped up when the demo begins!
Page 9
December 2020
Beef Filets
2 each
Olive Oil
1½ Tbsp.
Cutting board & knives
Kosher or Fine Salt
to taste
Ground Pepper
to taste
Measuring spoons
Tongs
1. Pat the beef dry and season with salt and pepper.
Sauté pan, plate, or baking tray
2. Heat a sauté pan over high heat. Add olive oil. Once the pan is hot, add the beef filets.
Paper towels
Suggested Cooking Times:
- 3 minutes each side > Rare - 6 minutes each side > Medium Rare - 9 minutes each side > Medium
Thermometer
Page 10
December 2020
Vegetable Broth - Low Sodium
6 cups
Cutting board & knives
Vegan Butter
2 Tbsp.
Olive Oil
2 Tbsp.
Arborio Rice
1 1/2 cups
Measuring spoons
Yellow Onion - Finely Chopped
1/4 cup
Garlic Clove - Minced
1 each
Measuring cup
White Wine
1/2 cup
Shitake & Baby Bella Mushrooms - Sliced
6 oz.
Basil
1/4 cup
Medium skillet
Salt
To taste
Pepper
To taste
Medium saucepan
Finely chop yellow onion Mince garlic clove
Slice mushrooms Chop basil leaves
Ladle
1. Place the broth in a medium sized sauce pan and bring to a low simmer over medium heat. While the broth heats, heat skillet over medium heat and 2 Tbsp. of olive oil. Add the onion and cook until soft and translucent without becoming brown, about 3 minutes. Add mushrooms and garlic and sauté for 2 minutes. Add rice and sauté for another 2 minutes. 2. Raise the heat to medium and add the wine to the rice mixture. Stir until the wine is absorbed, 2 to 3 minutes. Begin adding the hot broth one cup at a time, stirring constantly and allowing each cup of broth to be absorbed before adding the next. Cook the rice until al dente (tender but slightly chewy), about 20 minutes. If you use up all of the hot broth and the rice isn't cooked, change to hot water.
3. Remove pan from heat and add basil, 2 Tbsp. of vegan butter. Add salt and pepper.
Page 1 1
December 2020
Italian Sausage and Peppers with Penne
Shopping List: December 14 th Cooking Demo
Shopping List! Please make sure you have salt and pepper! Recipe Ingredients: 1 Red Onion 2 Red Bell Peppers 2 Yellow Bell Peppers 4 Garlic Cloves 8 Fresh Basil Leaves Fresh Oregano 2 lbs. Sweet Italian Sausage Dry Red Wine 1 Can Whole San Marzano Tomatoes, 28 oz. 1 Box Penne Pasta 1 Loaf French Bread Butter
We’re Cooking: Italian Sausage and Peppers with Penne Pasta Don’t Forget: Review the recipe cards, including the prep list and required equipment! Be sure you’re all prepped before demo begins!
Prep Ahead:
— Red Onion: Mince — Red & Yellow Bell Peppers: Roast & cut into ½ inch slices
— 2 Garlic Cloves: Mince — Fresh Basil Leaves: Tear — Fresh Oregano: Mince — 1 Can Tomatoes: Crush by hand — 2 Cloves Garlic: Chop
Page 1 3
December 2020
Recipe Card: Italian Sausage & Peppers with Penne Pasta
Italian Sausage & Peppers with Penne Pasta
Cooking Equipment
Cutting board & knives
Red Onion – Minced
1 ea. 2 ea. 2 ea.
Red Bell Pepper – Roasted & Cut Yellow Bell Pepper – Roasted & Cut
Measuring cup
Salt & Pepper
to taste
Measuring spoons
Garlic Cloves – Minced Fresh Basil Leaves – Torn Fresh Oregano – Minced Sweet Italian Sausage
2 ea. 8 ea. 1 tsp. 2 lbs.
Fork & knife
Skillet & lid
Dry Red Wine 1 C. Whole San Marzano Tomatoes – Crushed 28 oz. can Penne Pasta 1 box French Bread 1 loaf Butter 4 Tbsp. Garlic Cloves – Chopped 2 ea.
Mixing spoon
Pot
Medium bowl & spoon
Instructions
1. Prick sausage all over with a fork. Sauté in skillet over medium heat until brown. Set aside. 2. Sauté onions & peppers in olive oil until onions are brown. Stir in garlic and basil and sauté for 2 minutes. Add wine , tomatoes and any liquid . Add oregano , basil and sausage to pan. Season with salt and pepper . 3. Simmer gently, partially covered, for 20 minutes. Remove sausage and slice into 1-inch pieces. 4. Bring pot of water to a boil. Add penne pasta and cook for 12 minutes or until al dente. 5. Slice French bread open. Chop garlic and mix with melted butter. Spread butter garlic mixture on French bread and bake at 375 degrees for 12 minutes.
Page 1 4
December 2020
Quick Rotisserie Chicken Pot Pies and Simple Skillet Green Beans
Quick Rotisserie Chicken Pot Pies & Green Beans
Review the recipe cards, including the prep list and required equipment! Be sure you’re all prepped up when the demo begins!
Page 1 6
December 2020
All-Purpose Flour
¼ cup
Cutting board & knives
Puff Pastry Dough
1 pack
Large Egg
1 ea.
Measuring cup
Onion
1 ea.
Measuring spoons
Small/Medium Potato
1 ea.
Celery – with leafy tops
2 ribs
Small bowl and fork
Carrot
1 ea.
Rolling pin
Leek
1 ea.
Apple – Gala or Honeycrisp
1 ea.
1” round cookie cutter
Butter
3 Tbsp.
Fresh Bay Leaf
1 ea.
Baking sheet pan
Parsley + Thyme
1 small bundle
Parchment paper
Salt
to taste
White Pepper
to taste
Dutch oven
Nutmeg – ground
1/8 tsp.
Basting brush
Chicken Stock
3 cups
3 lb. Rotisserie Chicken
1 ea.
Mixing spoon
Dijon Mustard
2 tsp.
Heavy Cream
1 Tbsp.
Whisk
Lemon – juiced
½ ea.
Peeler
Recipe Notes If you are unable to find white pepper , you can substitute with fine black pepper .
Grater
Page 1 7
December 2020
1. Preheat oven to 375°F. Have rack 1 rung up from center in oven.
2. Gather your ingredients.
3. Lightly flour work surface and roll out pastry dough a bit; cut into 4 to 6 rectangle size portions based on the number of people being fed. 4. Cut a small hole in center of each piece of dough with a 1-inch round or heart shaped cookie cutter, or freehand cut some slits or designs with the tip of sharp small knife.
5. Using a fork, beat an egg in a small dish with a splash of water.
6. Line a baking sheet with parchment paper and arrange dough pieces. Brush dough with egg wash and bake until puffed and golden, about 20 to 22 minutes.
7. Peel and chop onion and potato .
8. Halve the celery and carrot lengthwise and chop.
9. Halve the leek , trim top tough greens and roots. Run under cold water while fanning the leek to release grit. Shake the leek of excess water and thinly slice.
10. Peel and slice planks off the apple around the core, then stack and dice 1/4 inch.
11. Heat a Dutch oven or large deep skillet over medium to medium-high heat.
12. Once hot, melt butter and when it foams add the onion, potato, celery, leek, apple, bay leaf and herb bundle . Season with salt , pepper and nutmeg .
13. Cook to soften, about 8 to 10 minutes, partially covered and stirring occasionally.
14. Add flour and stir for 1 minute. Add chicken stock and whisk in to thicken.
15. Separate the chicken from the bones and skin and pull meat. Add to sauce to reheat.
16. Remove bay leaf and herbs. Remove chicken from heat. Stir in Dijon mustard , cream and lemon juice .
17. Serve the chicken and vegetables in bowls and top with pastry.
Page 1 8
December 2020
Extra Virgin Olive Oil
2 Tbsp.
Red Pepper Flakes
½ tsp.
Large cast iron skillet
Green Beans – Trimmed
1.5 lbs.
Garlic Cloves – Minced
2 ea.
Cutting board & knives
Kosher Salt, Coarse
½ tsp.
Measuring cup
1. Heat oil in a large skillet over medium-high heat.
Measuring spoons
2. Add red pepper flakes and stir to coat the pepper flakes in the oil.
3. Add green beans and cook, stirring often until the green beans are blistering and browning in areas, about 5 to 7 minutes.
Recipe Notes Trimming green beans : To easily remove the stem end of the bean, line up a handful of the beans with the stems facing the same direction. Cut off all at once. No need to cut off the pointy tip. Skillet : A nice big cast iron skillet is best for this recipe. You’ll need a lid, so make sure the skillet you’ve choose has a lid. (Note: a sheet of aluminum foil will work, too.)
4. Add garlic and salt and cook, stirring constantly until the garlic is fragrant and browning, about 30 seconds.
5. Add 2 Tbsp. water and immediately cover.
6. Cook covered until the beans are bright green and crisp tender, 1 to 2 minutes. Serve immediately.
Page 1 9
December 2020
Orange Chicken with Fried Rice
Orange Chicken or Cauliflower with Fried Rice
You will be receiving an ingredient box prior to the demo. We encourage you to review the recipe cards, including the prep list and required equipment so to be prepared once the demo begins! IMPORTANT : You will need to purchase eggs on your own as they will not be in the ingredient box.
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Page 2 1
December 2020
Cutting board & knives
CHICKEN
Boneless Chicken Thighs – Cut
2 lbs.
Measuring cup
Ice Water
1 C.
Measuring spoons
Egg
1 ea.
Baking Soda
¼ tsp.
Small saucepan
Salt
¼ tsp.
Cake Flour – Unsifted
1½ C.
Mixing spoon
Vegetable Oil
2 – 4 C.
Small ramekin
SAUCE
(2) Medium bowls
Water
1½ C. + 3 Tbsp.
Orange Juice
2 Tbsp.
Wok / Large skillet
Dark Brown Sugar – Packed
1 C.
Rice Vinegar
1/3 C.
Frying thermometer
Soy Sauce
2½ Tbsp.
Lemon Juice
¼ C.
Whisk / Fork
Ginger – Minced
½ tsp.
Strainer
Garlic – Minced
¼ tsp.
Green Onion – Chopped
1 each
Paper towels
Corn Starch
3-4 Tbsp.
Oyster Sauce
½ C.
Drying rack
Hoisin Sauce
1 Tbsp.
Page 2 2
December 2020
FOR THE SAUCE
1. Combine all of the sauce ingredients, except the corn starch and 3 Tbsp. water in a small saucepan over high heat, including: 1½ C. water , orange juice , dark brown sugar , rice vinegar , soy sauce , lemon juice , ginger , garlic , green onion , oyster sauce , and hoisin sauce . Stir the mixture often while bringing to a boil.
2. Combine the corn starch and 3 Tbsp water to make a slurry in a small ramekin. Pour this mixture into the sauce. When sauce begins to thicken, remove it from heat.
FOR THE CHICKEN
1. Slice chicken into bite-size pieces.
2. Heat 4 inches of vegetable oil in a wok or skillet to 350 degrees Fahrenheit (or highest heat).
3. Beat together the ice water and egg in a medium bowl. Add baking soda and salt . Add ¾ cup to 1 cup of the flour and stir with a fork just until the flour in blended into the mixture. The batter should be slightly thick and lumpy. 4. Dredge the chicken in the remaining flour and remove any excess flour, dip in the batter and fry in the hot oil for about 3 minutes or until golden brown. Remove from oil and drain well.
5. Pour out all but 3 Tbsp of the frying oil and heat wok to high.
6. Add the chicken back to the wok and coat with sauce. Cook for about 1 minute until chicken is well coated.
Page 2 3
December 2020
Cutting board & knives
CAULIFLOWER
Head of Cauliflower – Cut Florets
1 each
Measuring cup
Ice Water
1 C.
Measuring spoons
Egg
1 ea.
Baking Soda
¼ tsp.
Small saucepan
Salt
¼ tsp.
Cake Flour – Unsifted
1½ C.
Mixing spoon
Vegetable Oil
2 – 4 C.
Small ramekin
SAUCE
(2) Medium bowls
Water
1½ C. + 3 Tbsp.
Orange Juice
2 Tbsp.
Wok / Large skillet
Dark Brown Sugar – Packed
1 C.
Rice Vinegar
1/3 C.
Frying thermometer
Soy Sauce
2½ Tbsp.
Lemon Juice
¼ C.
Whisk / Fork
Ginger – Minced
½ tsp.
Strainer
Garlic – Minced
¼ tsp.
Green Onion – Chopped
1 each
Paper towels
Corn Starch
3-4 Tbsp.
Oyster Sauce
½ C.
Drying rack
Hoisin Sauce
1 Tbsp.
Page 2 4
December 2020
FOR THE SAUCE
1. Combine all of the sauce ingredients, except the corn starch and 3 Tbsp. water in a small saucepan over high heat, including: 1½ cup water , orange juice , dark brown sugar , rice vinegar , soy sauce , lemon juice , minced ginger , garlic , green onion , oyster sauce , and hoisin sauce . Stir the mixture often while bringing to a boil.
2. Combine the corn starch and 3 Tbsp water to make a slurry in a small ramekin. Pour this mixture into the sauce. When sauce begins to thicken remove it from heat.
FOR THE CHICKEN
1. Slice cauliflower into bite-size pieces.
2. Heat 4 inches of vegetable oil in a wok or skillet to 350 degrees Fahrenheit.
3. Beat together the ice water and egg in a medium bowl. Add baking soda and salt . Add ¾ cup to 1 cup of the flour and stir with a fork just until the flour in blended into the mixture. The batter should be slightly thick and lumpy.
4. Dredge the cauliflower in the remaining flour and remove any excess flour, dip in the batter and fry in the hot oil for about 3 minutes or until golden brown. Remove from oil and drain well.
5. Pour out all but 3 Tbsp of the frying oil and heat wok to high.
6. Add the cauliflower back to the wok and coat with sauce. Cook for about 1 minute until cauliflower is well coated.
Page 2 5
December 2020
3 Tbsp.
Cooking Oil
Cutting board & knife
4-6 each
Garlic Cloves – Coarsely Chopped
4-6 each
Eggs – Lightly Beaten
Measuring cup
4 cups
Cooked Old Rice, Long Grain or Jasmine
½ tsp.
Salt
Measuring spoons
1-2 Tbsp.
Thin Soy Sauce
1 Tbsp.
Oyster Sauce
Large skillet
½ Tbsp.
Sugar
2 tsp.
White Pepper
Mixing spoon
2-3 each
Green Onions, Chopped
1. In large skillet, heat cooking oil until a wisp of white smoke appears. Add eggs and lightly scramble until just set.
2. Stir in the garlic cloves , and cook for about 2 minutes.
3. Fold in the rice . Add salt , thin soy sauce , oyster sauce , and sugar . Continue to fold for about a minute or two. Don't be afraid to scrape rice stuck to the bottom of the pan. Cook until rice absorbs the sauces and is slightly crisp on the edges.
4. Fold in green onions and white pepper , cook for an additional minute. Serve immediately.
Page 2 6
December 2020
Seared Scallops with Lemon Caper Sauce with Butternut Squash Puree and Celery Apple Salad
Seared Scallops with Lemon Caper Sauce, Butternut Squash Puree and Celery Apple Salad
You will be receiving an ingredient box with various items for the demo. However, you will need to purchase the ingredients listed on the Shopping List prior to the demo!
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Page 2 8
February 2021
Large Scallops
6-8 ea.
Olive Oil
3 Tbsp.
Unsalted Butter
1 Tbsp.
Garlic – Minced
1 Tbsp.
Cutting board & knife
White Wine (optional)
½ C.
Unsalted Chicken Broth
1 C.
Measuring cup
Lemon Zest
1 tsp.
Measuring spoons
Lemon Juice
2 Tbsp.
Large cast iron skillet
Capers – Rinsed
2 Tbsp.
Tongs
Dijon Mustard
1 Tbsp.
Spoon
Black Pepper
to taste
Chives – Chopped
1 tsp.
Silicone spatula
Lemon – Cut into wedges
1 ea.
Whisk
Zester
Page 2 9
February 2021
1. In a 12” sauté pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke.
2. Sprinkle scallops lightly with salt on both sides. Place into the hot pan without crowding.
3. Sear scallops without moving them, continuing to cook until the bottoms are a rich golden brown, about 3 to 3 ½ minutes.
4. Add butter to the pan. Turn the scallops over and cook the second side. Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed.
5. When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate, do not discard pan.
6. In the same pan used for cooking the scallops turn heat to medium. Add garlic and cook for 1 minute, until fragrant but not browned.
7. Increase heat to medium-high and add wine . Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.
8. Turn heat to high and add the chicken stock , lemon zest , lemon juice and capers to the pan. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes.
9. Turn off heat and whisk in dijon mustard .
10. Turn heat to medium and add scallops back to pan, cook until warm, 2 minutes.
11. Taste sauce and season with salt and pepper as needed.
12. Garnish scallops with chives and lemon serve immediately.
Page 30
February 2021
Butternut Squash, 1 lb. each
2 ea.
Cutting board & knife
Butter – Softened, Divided
4 Tbsp.
Measuring cup
Salt and Pepper
to taste
Measuring spoons
Orange – Zested
1 ea.
Orange Blossom Honey
3 Tbsp.
Spoon
Ground Cinnamon
a pinch
Roasting pan
Food processor
1. Preheat oven to 350°F. Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 Tbsp. softened butter; season with salt and pepper.
Silicone spatula
Zester
2. Place squash on a roasting pan, skin side down. Bake in a pre-heated 350°F oven for 30-40 minutes, until fork tender.
3. Remove the squash from the oven, scoop out the flesh and place in a food processor.
4. Add the orange zest, honey and remaining 2 tablespoons of butter. Puree until smooth.
5. Add a pinch of salt and ground cinnamon . Pulse a few times to incorporate.
Page 3 1
February 2021
Canola Oil
1 Tbsp. + 1½ tsp.
Fresh Lemon Juice
1 Tbsp.
Honey
¾ tsp.
Fresh Thyme – Chopped
3/4 tsp.
Kosher Salt
1/8 tsp.
Celery – ¼” Bias Cut
¾ C.
Red Onion – Julienne Sliced
2 Tbsp.
Cutting board & knife
Apple – Diced
½ C. + 2 Tbsp.
Measuring cup
Measuring spoons
LEMON VINAIGRETTE
Medium mixing bowl
1. In a medium bowl, whisk together oil , lemon juice , honey , thyme and salt .
Whisk
SALAD
1. Prepare salad ingredients, leave celery leaves on when cutting and making apples about 1/4-1/2" square.
Mixing spoon
2. In bowl, combine celery , apple , and onion and toss with prepared dressing. Mix well to coat.
Page 3 2
February 2021
Slow Roasted Sea Bass with Prosciutto and Sweet Potato Pirlau
Slow Roasted Black Sea Bass
with Prosciutto and Sweet Potato Pirlau
Review the recipe cards, including the prep list & required equipment! Be sure you’re prepped before demo begins!
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Page 3 4
March 2021
Unsalted Butter
1 Tbsp. + 1 Tbsp.
Cutting board & knife
Olive Oil
1 Tbsp.
Sea Bass Fillets, Skinless
2 ea.
Measuring spoons
Kosher Salt & Ground Black Pepper
to taste
Large, heavy ovenproof saucepan
Prosciutto & Sweet Potato Pirlau
prepped amt.
Lemon – Wedged
1 ea.
Tongs
Silicone spatula
1. Preheat the oven to 275°F.
2. Heat a large heavy ovenproof sauce pan over medium heat. Add 1 Tbsp. of the butter and the oil and heat until hot. Season the fillet with salt and ground pepper , slip it into the hot pan, and turn the heat to low. 3. After 2 minutes turn the fish over, add the 1 tablespoon remaining butter , and place in the oven. Once the butter has melted, baste the fillets and cook until just barely done – the flesh should be opaque and firm, but still moist, about 10 minutes, depending on the thickness. 4. Transfer the fillets to a rack set over a platter to rest briefly and cover loosely to keep warm. Meanwhile, reheat the pirlau if necessary. 5. Place a mound of pirlau on each plate and top with a fillet . Give each fillet a big squeeze of lemon and serve.
Mixing spoon
Cooling rack
Page 3 5
March 2021
Unsalted Butter
2 Tbsp.
Cutting board & knife
Butternut Squash, Diced
1 C.
Carrots – Peeled & Diced
2 ea.
Measuring cup
Onion – Chopped
1 ea.
Leek – Trimmed, Cleaned, Sliced
1 ea.
Measuring spoons
Sweet Potato – Peeled & Diced
1 ea.
Large sauté pan & lid
Bay Leaf
1 ea.
Basmati Rice – Rinsed
1 C.
Mixing spoon
Chicken Broth
3 C.
Small saucepan
Medium Ripe Pear – Peeled Cored, Diced
1 ea.
Thyme Springs – Leaves Removed
2 ea.
Serving bowl
Very Thin Prosciutto Slices – Julienned
5 ea.
1. In a large sauté pan or a Dutch oven, melt 1 Tbsp. of the butter over medium-high heat. Add the carrots , onion , leek , sweet potato , squash and bay leaf and sauté for 2 minutes, or until the onion and leek just begin to soften. Cover and cook over low heat for 15 minutes, until tender. 2. Add the rice and stir for 1 minute to coat. Add 2 cups of the broth and bring to a simmer. Cover and cook for 16 minutes more, or until the rice is tender and the broth has been absorbed. 3. Meanwhile, bring the remaining 1 cup broth to a boil in a small saucepan and boil until reduced to 1/2 cup. Remove from the heat and cover to keep warm. 4. Transfer the rice to a serving bowl (discard the bay leaf) and stir in the remaining 1 tablespoon butter , pear , and reduced broth . Season with thyme , and then stir in the prosciutto .
Page 3 6
March 2021
Stuffed Chicken Breast with Sun Dried Tomatoes and Pesto Orzo
Shopping List: April 16 th Cooking Demo
Shopping List! Please make sure you have salt and pepper! Recipe Ingredients: q Baby Spinach q Fresh Basil q Fresh Parsley q Chives or Green Onions q 1 Garlic Clove q 2 Boneless, Skinless Chicken Breast q Sun-Dried Tomatoes in Oil q Olive Oil q Basil Pesto
We’re Cooking: Stuffed Chicken Breast with Sun Dried Tomatoes and Pesto Orzo Don’t Forget: Review the recipe cards, including the prep list & required equipment! Be sure you’re prepped before demo begins!
q 1 pkg. Orzo, 12 oz. q 4 oz. Cream Cheese q Grated Parmesan Cheese q Heavy Cream
Prep Ahead: — Cream Cheese: Soften — Baby Spinach: Finely chop — Tomatoes: Chop — Basil: Chop
— Parsley: Chop — Chives: Slice — Garlic Clove: Mince Page 3 8
April 2021
Recipe Card: Pesto Orzo
Ingredients Orzo, 12 oz.
Cooking Equipment
1 pkg.
Measuring cup
Basil Pesto
¼ C. ½ C.
Heavy Cream
g
Medium pot
Salt
to taste
Instructions 1. Cook orzo in boiling water according to the package directions. Drain and return to pot. 2. Add pesto and heavy cream and stir to combine. 3. Taste and add salt , if necessary. Did You Know? Orzo is perfect for making light pasta dishes that go well with the blossoming of spring. You can get more fiber from this pasta by choosing orzo made from whole grain flour instead of white flour. The protein found in orzo can also help boost your energy levels. Orzo is a good low-fat pasta option with only 1 gram of fat per serving.
Mixing spoon
Page 3 9
April 2021
Recipe Card: Stuffed Chicken Breast with Sun Dried Tomatoes
Ingredients Cream Cheese – Softened Grated Parmesan Cheese
4 oz.
½ C. Baby Spinach – Lightly Packed, Chopped 2 C. Sun-Dried Tomatoes in Oil – Chopped ¼ C. Basil – Chopped 1 Tbsp. Parsley – Chopped 1 Tbsp. Chives or Green Onions – Sliced 1 Tbsp. Garlic Cloves – Minced 1 tsp. Kosher Salt 1 ½ tsp. Black Pepper ¾ tsp. Boneless, Skinless Chicken Breasts 2 ea. Olive Oil 2 Tbsp. Orzo 8 oz. Heavy Cream ½ C. Pesto Sauce – Prepared ¼ C.
Cooking Equipment
Cutting board & knife
Measuring cup
Measuring spoons
Large bowl
Silicone spatula
Toothpicks
Oven-proof skillet
Spatula
Page 40
April 2021
Recipe Card: Stuffed Chicken Breast with Sun Dried Tomatoes
Instructions 1. Prepare the the ingredients and set the oven rack to the lower-middle position. Preheat the oven to 375 degrees F. 2. In a large bowl, combine softened cream cheese , parmesan cheese , spinach , sun-dried tomatoes , basil , parsley , chives , garlic , ½ teaspoon salt , and ¼ teaspoon black pepper . Set aside, or cover and refrigerate if not stuffing chicken right away. 3. On the thickest side of the chicken breast , cut about a 4 to 5-inch long slit. Continue to cut a 2 to 3-inch deep pocket, leaving about a 1-inch uncut area to keep the other side connected. Make sure not to cut through the bottom. Repeat with the remaining pieces. 4. Evenly spread the cheese mixture into the pocket of each chicken breast , about 2 to 4 tablespoons, do not overfill. If available, close the opening with toothpicks to secure the filling inside. Season stuffed chicken with salt and black pepper . 5. Heat a large oven-proof skillet or Dutch oven over medium heat. Once the pan is hot, add the olive oil . Add the chicken , presentation-side down, lightly press the meat to make contact with the pan. Cook until golden brown on the surface, about 5 to 7 minutes. Flip over and cook for 5 minutes. If using smaller chicken breasts, check for doneness as baking may not be needed. 6. Transfer the pan to the oven. Bake until the chicken is no longer pink and the internal temperature reaches 165 degrees F, about 10 to 15 minutes, depending on the thickness of the meat. Rest the chicken for 5 minutes, then serve hot with pesto orzo (see recipe card).
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April 2021
Lemon Chicken with Herb Risotto
Shopping List: April 21 st Cooking Demo
Shopping List! Please make sure you have salt and pepper! Recipe Ingredients: q Fresh Parsley q Fresh Thyme q Fresh Basil Leaves q 2 Garlic Cloves q 1 Shallot q 1 Yellow Onion q Fresh Lemon Juice q 2 Skinless, Boneless Chicken Breasts q Chicken Stock q Low Sodium Vegetable Broth q Extra Virgin Olive Oil q All-Purpose Flour q Arborio Rice q White Wine q Unsalted Butter q Shredded Parmesan Cheese
We’re Cooking: Lemon Chicken with Herb Risotto Don’t Forget: Review the recipe cards, including the prep list & required equipment! Be sure you’re prepped before demo begins!
Prep Ahead:
— 1 Shallot: Dice — 2 Garlic Cloves: Mince — Fresh Parsley: Chop — 2 Tbsp. Butter: Cube — Yellow Onion: Finely chop — Fresh Basil Leaves: Chop
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April 2021
Recipe Card: Lemon Chicken
Ingredients Skinless, Boneless Chicken Breasts
Cooking Equipment
2 ea.
Cutting board & knife
Sea Salt & Black Pepper
to taste
All-Purpose Flour Unsalted Butter
for dredging
Measuring cup
4 Tbsp. 5 Tbsp.
Measuring spoons
Extra Virgin Olive Oil
Shallot – Diced
1 ea. 1 ea.
Large skillet
Garlic Clove – Minced Fresh Lemon Juice
Mixing spoon
1/3 C.
Chicken Stock
½ C.
Whisk
Fresh Parsley – Chopped
1/3 C.
1. Season the chicken with salt and pepper . Dredge chicken in flour and shake off excess. 2. In a large skillet, over medium high heat, melt 2 Tbsp. of butter with 3 Tbsp. olive oil . 3. When the butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. 4. Into the the pan, add the shallot and minced garlic and sauté for 2 minutes. 5. Add chicken stock and scrape up brown bits from the pan for extra flavor, then add lemon juice and bring to a boil until sauce is reduced by half. Check for seasoning. 6. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. 7. Add remaining 2 Tbsp. butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with chopped parsley . Instructions
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April 2021
Recipe Card: Herb Risotto
Ingredients Low Sodium Vegetable Broth Unsalted Butter – Cubed
Cooking Equipment
6 C.
Cutting board & knife
2 Tbsp. 2 Tbsp.
Olive Oil
Measuring cup
Arborio Rice
1 ½ C. 1/4 C.
Yellow Onion – Finely Chopped
Measuring spoons
Garlic Clove – Minced
1 ea. ½ C.
White Wine
Medium saucepan
Shredded Parmesan Cheese
1 C.
Large skillet
Parsley and Thyme
1/8 C. 1/8 C.
Basil Leaves – Chopped
Mixing spoon
Salt & Pepper
to taste
Instructions 1. Place the broth in a medium sized sauce pan and bring to a low simmer over medium heat. 2. While the broth heats, heat a skillet over medium heat and add 1 Tbsp. of the butter and 2 Tbsp. of olive oil . When the butter has melted, add the onion and cook until soft and translucent without becoming brown, about 3 minutes. Add garlic and sauté for 2 minutes. Add rice and sauté for another 2 minutes. 3. Raise the heat to medium. Add the white wine to the rice mixture. Stir until the wine is absorbed, 2 to 3 minutes. Begin adding the hot broth one cup at a time, stirring constantly and allowing each cup of broth to be absorbed before adding the next. 4. Cook the rice until al dente (tender but slightly chewy), about 20 minutes. If you use up all of the hot broth and the rice isn't cooked, change to hot water. 5. Remove the pan from heat and add the parmesan cheese , fresh herbs , remaining Tbsp. of butter . Add salt and pepper .
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April 2021
Filet Mignon with Rosemary Wine Sauce and Herb Cauliflower Rice
Shopping List: May 6 th Cooking Demo
Shopping List! Please make sure you have salt and pepper! Recipe Ingredients: q 1 Small Cauliflower Head, 2 lb. q 1.5 lbs. Cremini Mushrooms q 2 Garlic Cloves q 1 Shallot q 1 Small Onion q 2 Fresh Rosemary Sprigs q Fresh Parsley q 2 Filet Mignon Steaks, 2” thick cut, 8 oz. q Avocado Oil q Extra Virgin Olive Oil q Low Sodium Beef Broth q Low Sodium Chicken Broth q Red Wine (Cabernet Sauvignon) q Unsalted Butter q Grated Parmesan Cheese q Shredded Mozzarella Cheese
We’re Cooking: Filet Mignon with Rosemary Wine Sauce and Herb Cauliflower Rice Don’t Forget: Review the recipe cards, including the prep list & required equipment! Be sure you’re prepped before demo begins!
Prep Ahead:
— 1 Shallot: Mince — 1 Garlic Clove: Peel and crush — Cauliflower: Cut off florets — Mushrooms: Slice — Small Onion: Finely chop — 1 Garlic Clove: Mince — Fresh Parsley: Finely chop Page 4 7
May 2021
Recipe Card: Filet Mignon with Rosemary Wine Sauce
Ingredients Filet Mignon Steak, 8 oz. – Cut 2” thick
Cooking Equipment
2 ea.
Extra Virgin Olive Oil
6 Tbsp. 6 Tbsp. 1 Tbsp.
Cutting board & knife
Unsalted Butter – Divided
Measuring cup
Shallot – Minced
Garlic Clove – Crushed & Peeled
1 ea. 2 ea. ½ C. 1 C.
Measuring spoons
Sprig Fresh Rosemary
Red Wine (Cabernet Sauvignon)
Large cast iron skillet
Low Sodium Beef Broth
Tongs
Recipe Note: Place steak on a plate and set on counter to warm up for about 20 minutes before cooking. For a medium rare steak, cook in a sauté pan, or finish in the oven for a medium/medium well steak.
Aluminum foil
Instructions 1. Preheat oven to 400°F. Drizzle tops of steaks with extra virgin olive oil , then generously sprinkle salt and cracked black pepper on steaks. Repeat on the other side. 2. Heat a large, oven-safe cast iron or heavy-bottomed skillet over medium-high heat, then add 3 Tbsp. butter and 3 Tbsp. olive oil . Once melted, add steaks then sear until steaks have formed a golden brown crust on the bottom, 6 minutes. 3. Flip steaks and cook for another 6 minutes. Add rosemary sprig and while steaks are cooking, spoon butter continuously over the top of the steaks. 4. Remove steaks to a plate, then tent a piece of foil on top, and set aside to rest. 5. Place skillet back over medium-high heat, then add shallots and sauté for 30 seconds. Add rosemary , garlic , and wine then simmer until wine is reduced by half, and then add beef broth and simmer until sauce is thickened and reduced, 7–9 minutes. 6. Add remaining Tbsp. butter , taste and add salt and pepper if necessary, and then set sauce aside. May 2021 Page 4 8
Recipe Card: Herb Cauliflower Rice
Ingredients Small Cauliflower Head, 2 lb. – Cut
Cooking Equipment
1 ea.
Cutting board & knife
Cremini Mushrooms – Sliced
1.5 lbs.
Avocado Oil
1 tsp. 1 ea. 1 ea. ½ C.
Measuring cup
Small Onion – Finely Chopped Large Garlic Clove – Minced Low Sodium Chicken Broth Salt & Ground Black Pepper Grated Parmesan Cheese Shredded Mozzarella Cheese Parsley – Finely Chopped
Measuring spoons
to taste
Food processor
¼ C. ¼ C.
Medium bowl
3 Tbsp.
Large skillet & lid
Recipe Note: You can use a bag of store bought cauliflower rice. If frozen, don’t thaw; add a few minutes to cooking time. You can also substitute half of the stock with white wine, if you wish.
Mixing spoon
Instructions 1. In a food processor, add cauliflower florets in 3–4 batches and process until “rice” forms. The key to proper coarse rice texture is not to overcrowd the bowl of food processor. Transfer to a medium bowl and set aside. 2. Preheat non-stick sauce pan on medium to high heat and add oil . Sauté onion until translucent for about 3 minutes. Add mushrooms and cook until golden brown, about 5 minutes. Add garlic and cook for another 2 minutes. 3. Add cauliflower rice and chicken broth . Stir, cover and cook for 4 minutes. 4. Turn off heat. Add parmesan cheese , mozzarella cheese , and parsley . Stir until cheese is melted. Season with salt and pepper .
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May 2021
Carne Asada Tacos with Elote Street Corn
Shopping List: May 5 th Cooking Demo
Shopping List! Please make sure you have salt and pepper! Recipe Ingredients: q 3 Limes q 6-8 Medium Ears of Sweet Corn q 4 Garlic Cloves q 1 Onion q 1 Bunch Cilantro q 1 Skirt Steak or Flank Steak, 2 lbs. q Cumin q Ground Chipotle Pepper q Red Chile Sauce q Salsa or Chile Sauce q Mayonnaise q 20 Small, White Corn Tortillas q Mexican Crema or Sour Cream q Cotija Cheese (or Feta/Parmesan)
We’re Cooking: Carne Asada Tacos with Elote Street Corn Don’t Forget: Review the recipe cards, including the prep list & required equipment! Be sure you’re prepped before demo begins!
Prep Ahead: — Steak: Trim of membranes & fat — 4 Garlic Cloves: Peel & mince
— 1 Lime: Juice — 1 Onion: Dice
— Cilantro Leaves: Chop 1 cup — Sweet Corn: Remove husks — 1 Lime: Zest and juice
Page 5 1
May 2021
Recipe Card: Carne Asada Tacos
Ingredients Skirt or Flank Steak – Trimmed
Cooking Equipment
2 lbs. ½ C. 1 tsp. 3 ea. ½ tsp.
Red Chile Sauce
Cutting board & knife
Cumin
Garlic Cloves – Peeled & Minced
Measuring cup
Kosher Salt Lime – Juiced
1 ea.
Measuring spoons
Small, White Corn Tortillas
20 ea.
Onion – Diced
1 C. 1 C. ½ C.
Paper towels
Cilantro Leaves – Chopped
Salsa or Chile Sauce
Large baking dish
Instructions 1. Pat the beef dry with paper towels and put it in a large glass dish. Whisk together the chile sauce , cumin , garlic , salt and lime juice . Pour it over the beef and use a brush or your fingers to coat entirely. Marinate the meat at room temperature for about 30 min. 2. Cook the beef over medium heat on the grill or a grill plate to medium or your preferred temperature. Set the carne asada aside. 3. Steam the corn tortillas by wrapping them in a damp towel and heating them in a 250 F oven for 15 minutes, or in batches of five tortillas in a microwave for two minutes. 4. While the tortillas warm, cut the skirt steak against the grain into approx. 1/2-inch-thick strips. Stack 2 tortillas one on top of the other in a square of foil or on a plate and top with 3 or 4 strips of meat, and chopped onions , cilantro , and chile sauce or salsa , to taste. 5. Enjoy the tacos immediately, or wrap them in the foil and eat them within 20 minutes.
Whisk
Basting brush
Grill or grill plate
Towel
Aluminum foil
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May 2021
Recipe Card: Grilled Mexican Street Corn
Ingredients Medium Ears Sweet Corn – Husks Removed 6-8 ea. Mexican Crema (or Sour Cream) ½ C. Mayonnaise ½ C. Cilantro – Minced ½ C. Garlic Clove – Minced 1 ea. Ground Chipotle Pepper ¼ tsp. Lime Zest 2 tsp. Lime Juice 2 Tbsp. Cotija Cheese – Crumbled 1/2 C. Lime Wedges to serve Instructions 1. Heat a gas or charcoal grill to 400F. Clean the grates once it has heated. 2. In a bowl, whisk together the crema , mayonnaise , garlic , cilantro , chipotle pepper , lime zest and lime juice . Taste and season with salt if needed. Set aside. 3. Place the husked corn directly onto grill grates. Grill for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill. 4. Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cotija cheese . Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges .
Cooking Equipment
Cutting board & knife
Measuring cup
Measuring spoons
g
Grill or grill plate
Mixing bowl & spoon
Tongs
Basting brush
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May 2021
Argentina Skirt Steak with Watermelon Relish and Creamy Polenta
Shopping List: June 17 th Cooking Demo
Shopping List! Please make sure you have salt and pepper! We’re Cooking: Argentina Skirt Steak topped with Watermelon and Red Onion Relish with Creamy Polenta Don’t Forget: Recipe Ingredients: q 2 Limes q 4 Garlic Cloves q 1 Bunch of Flat-Leaf Parsley q Extra Virgin Olive Oil q 2 lb. Skirt Steaks q 1 Medium Red Onion q Fresh Watermelon q Champagne Vinegar q Fresh Mint
Review the recipe cards, including the prep list & required equipment! Be sure you’re prepped before demo begins!
q Flat Leaf Parsley q 1 Fresh Jalapeño q Polenta (Course Cornmeal) q Chicken Stock q Butter q Mascarpone q Parmigiano-Reggiano
Prep Ahead:
— Limes: Juice — Garlic Cloves: Crush — Flat-Leaf Parsley: Chop — Skirt Steaks: Trim off excess fat
— Red Onion: Thickly slice — Watermelon: Cube — Mint: Chop — Jalapeños: Mince
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June 2021
Recipe Card: Argentina Skirt Steak
Ingredients Limes – Juiced
2 ea. 4 ea. ½ ea.
Garlic Cloves – Crushed
Bunch of Flat-Leaf Parsley – Chopped
Extra Virgin Olive Oil
2 Tbsp. to taste to taste
Kosher Salt Black Pepper
Cooking Equipment
Skirt Steaks – Trimmed
2 lb.
Cutting board & knife
Instructions 1. Combine all the marinade ingredients , excluding the steak, in a baking dish. Add the beef and massage the marinade into the meat. Cover and refrigerate. 2. Prepare a hot grill or preheat a stove-top griddle over high heat. 3. Remove beef from marinade and season with salt and pepper . Place on the grill rack or griddle and sear over high heat for 2 to 3 minutes. 4. Turn the steaks, move to a cooler part of the grill, or lower heat to medium, and cook for 2 to 3 minutes more for medium-rare doneness. 5. Transfer steaks to a rack set over a platter and let rest for 3 minutes. Slice the steaks across the grain and serve with the relish .
Measuring spoons
Baking dish
g
Plastic wrap
Grill or griddle
Tongs
Cooling rack
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June 2021
Recipe Card: Watermelon & Red Onion Relish
Ingredients Medium Red Onion – Thickly Sliced
Cooking Equipment
1 ea.
Cutting board & knife
Watermelon – Cubed Champagne Vinegar
1 C.
1 Tbsp. 1 Tbsp. 1 Tbsp.
Measuring cup
Mint – Chopped
g
Flat Leaf Parsley – Chopped Fresh Jalapeños – Minced
Measuring spoons
1 tsp.
Salt & Pepper
to taste
Grill or griddle
Instructions 1. Prepare a hot grill or stove-top griddle over high heat. Grill red onion slices for 3 to 4 minutes per side. Remove from heat and chop onion slices into 1/4-inch pieces. 2. In a large bowl, combine the watermelon , onion , olive oil , vinegar , herbs , jalapeños , salt and pepper . Toss, taste, and adjust the seasoning as needed. 3. Cover and refrigerate until chilled. About the Recipe Summertime heat is cooled by this refreshing, chilled watermelon relish. Crunchy and a little spicy, it is a wonderful embellishment for grilled steak, particularly skirt steak.
Large mixing bowl
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June 2021
Recipe Card: Creamy Polenta
Ingredients Polenta, Course Cornmeal
1 C. 2 C. 2 C.
Water
Chicken Stock
Salt
1 tsp. 2 oz. ½ C. 2 oz.
Butter
Mascarpone
Cooking Equipment
Parmigiano-Reggiano
Salt & Pepper
to taste
Cutting board & knife
Instructions 1. Bring water and stock to a boil and add 1 tsp. salt . 2. Whisk in the polenta , cover and turn heat down to low. Stir every few minutes for 30 minutes. Add more water if it gets too dehydrated. 3. Stir in the butter and mascarpone and grate in half of the Parmigiano-Reggiano . Season to taste. 4. Plate with rest of Parmigiano-Reggiano grated over the top of the dish.
Measuring cup
Measuring spoons
g
Medium saucepan
Whisk
Mixing spoon
Grater
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June 2021
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