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Weekly Recipe
Chef Steve's Original Recipes
Alfredo Sauce
Ingredients: Yield: About 3 Cups
1 Tbsp Butter
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Cornstarch
3 Garlic Cloves Minced
¼ Yellow Onion Minced
1 Tbsp Minced Rosemary
1-Cup Parmesan Cheese
12 oz Milk
Fresh Cracked Black Pepper To Taste
Oregano To Taste
Directions:
1) Heat a small pan on medium heat until it is hot to the touch. Then add your butter and oil.
2) Allow butter to melt and oil to heat up then add your minced onions and cook until the onions are translucent not fried if the pan is to hot turn it down a little. When onions are soft add minced garlic and rosemary. Sautee for 1 minute.
3) Add 8 oz of milk and stir with rubber spatula until steams.
4) Strain the milk to remove rosemary, onions & garlic. Return the milk to a medium heat then stir the 4 oz cold milk with the cornstarch until dissolved then add to the hot milk.
5) Take a rubber spatula and stir the milk mixture until it starts to steam carefully scraping the bottom to prevent burning. When milk starts steaming add ½ cup Parmesan cheese and mix on low heat until melted in. Once melted add the other ½ cup of Parmesan cheese if desired. Sauce should be smooth and silky. Add pepper & dry oregano to taste.
Multi Grain Garlic Bread
Ingredients: Yield: I lb Loaf Garlic Bread
3 Tbsp Extra Virgin Olive oil
I lb Loaf Multi Grain Sour Dough From Trader Joes
1 Tbsp Oregano
1 Tsp Cayenne
3 Tbsp Granulated Garlic
2 Tbsp Granulated Onion
1 Garlic Clove
Directions:
1) Pre-heat your oven to 375 F. Cut the loaf of bread in half the long ways so it opens up like a sandwich.
2) Rub the peeled garlic clove on both sides of the bread just to get some natural oils on the bread then mince it or grate it with a micro plane. Add it to your oil and spread the oil with a basting brush or rubber spatula.
3) Mix all the herbs & seasonings together then sprinkle over the bread.
4) Place on baking sheet & bake for 8-10 minutes until crisp on the outside on soft on the inside and top is caramelized. Cut into strips
Lentil & Pork Tenderloin Soup
Ingredients: Yield: 1 ½ Quarts Soup
1 Tbsp Extra Virgin Olive Oil
½ Yellow Onion small diced
4 Garlic Cloves Minced
1 Shallot Minced
2 Carrots Small diced
1 Celery Stalk Small diced
½ lb Pork Tenderloin Small diced
1 lb Organic Lentils
1 Qt Chicken Stock
2 Bay leaves
Pepper To Taste
Directions:
1) Heat a medium sized pot until hot to the touch. Then add your oil and allow oil to heat up a little. Add your pork and allow cooking 2 minutes alone then adding onions, carrots, and celery and cooking until all are sweated and no longer crunchy. Add the garlic & shallots, cook for1 minute.
2) Add lentils & allow them to sweat in the veggie mix until a little color shows. Then add your stock and bay leaves. Cook uncovered on medium heat 40 minutes until lentils are soft. Remove bay leaves and season with pepper to taste.
Coconut Braised Turkey
Yield: 6-7 Lbs Turkey Meat
3 Pts Sweet Turkey Stock
Ingredients:
1 Whole 10 lb Turkey Butchered sections (legs, breasts, wings & thighs)
1 Qt Turkey Stock
1 Pt Coconut Milk
¼ Cup Blue Agave Syrup
2 Bay leaves
Directions:
1) Take your butchered bird and load into a large stockpot. Add Turkey Stock, Coconut Milk, Agave & Bay Leaves. Cook about 3- 4 Hours on low heat until meat falls off bones and don’t allow to boil. Save the BROTH it can make a sweet stock to make sweet turkey sauces later just remember to remove Bay Leaves.
Sweet Brown rice
Yield: 3 ½ Cups Cooked Rice
Ingredients:
4 Cups “Sweet Turkey Broth” from the braised turkey recipe
2 Cups Rice
Pepper to Taste
Directions:
1) Put rice & broth into a rice cooker and allow to cook until done. Season with pepper to taste.
Tropical Mango Salsa
Yield: 3 lbs Salsa
Ingredients:
1 Small Coconut
1 Small Pineapple
2 Mangoes
2 Tomatoes
1 Small Cucumber
1/8 Cup Agave
Pepper To Taste
Directions:
1) Take your small coconut and break it with a meat cleaver over a bowl to save the milk. With a spoon scoop out the flesh. Small dice the flesh then small dice the mangoes, pineapple & tomatoes.
2) Add the agave to the coconut milk and whisk until well combined. Add the fruits to the coconut dressing & coat evenly. Add the pepper to taste.
BBQ Turkey Sandwiches
Yield: 6-8 lbs Turkey
Ingredients:
6- 8 lbs Braised “Sweet Turkey”
24 oz Annies Naturals BBQ Sauce
Directions:
1) Shred the turkey then coat with BBQ sauce. You may serve cold or re-heat in an oven se to 350 F.
Kitchen Notes
Dear Montessori Parents,
The weekly menu has been posted and will continue to be updated as the weeks go by. If there are any questions or suggestions about the menu feel free to stop by the kitchen or send me an email at Smagana17@yahoo.com. The recipes for our weekly main dishes will be posted weekly now and i welcome you to try and tackle these recipes too. Thank you for your patience on the menu postings.
Sincerely,
Chef Steve
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