Lunch and Learn LIVE! July 26, 2012

July 26 - Hibachi Grilled Salmon with Spun vegetables & Citrus Ponzu Sauce

Join us at noon on Thursday, July 26 with Guest Chef Mac Lynch of Roy’s Orlando is making Hibachi Grilled Salmon with Spun Vegetables & Citrus Ponzu Sauce.


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Lunch and Learn LIVE! - July 9 Tropical Mango Salsa with hearty Rosemary Roasted Red Potatoes & Goldfish Encrusted Chicken Tenders!

Jerk Chicken with Tropical Mango Salsa with hearty Rosemary Roasted Red Potatoes! He'll also show us how easy it is to make this kid-friendly and colorful dish: Goldfish Encrusted Chicken Tenders!!!

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Jerk Chicken with Tropical Mango Salsa

Recipe Courtesy of Dano Needhammer

Marinade

1/4 c. Jerk Seasoning

1/2 c. Balsamic Vinegar

1/4 c. Olive Oil

1 Tablespoon Garlic

1 Tablespoon Ginger

4 each, 6 ounce Boneless, Skinless Chicken Breasts

Salsa

1 cup diced Pineapple

1 cup diced mango

¼ cup diced red pepper

¼ cup diced red onion

1 teaspoon finely diced jalapeno pepper

½ bunch cilantro

1/8 cup Orange Juice

1 Tablespoon Red wine vinegar

Pinch of salt

Cooking Liquid

1Tablespoon Olive Oil

½ cup chicken stock

Procedure

1-Mix together marinade ingredients and add chicken breasts marinade for 1 hour

2-Dice and mix together salsa

3-Heat non-stick sauté pan and add olive oil. Remove chicken breast from marinade and add to hot sauté pan to sear on both sides. Add chicken stock and turn down heat to a simmer, cover with another sauté pan and cook until chicken is cooked throughout and tender. 165’.

4- Remove from liquid plate chicken breast and place salsa on top of chicken.

Rosemary Roasted Red Potatoes

Recipe Courtesy of Dano Needhammer

2 pounds red potatoes

¼ cup Olive Oil

2 Tablespoons dried rosemary

2 Tablespoons cracked black pepper

1 Tablespoon kosher salt

1 Tablespoon granulated garlic

Procedure

1-Quarter red potatoes

2-Place potatoes in a large mixing bowl and add remaining ingredients toss to evenly coat potatoes

3- Place seasoned potatoes on a sheet pan using none stick cooking spray

4-Place in pre heated oven at 350’ and cook for 15-20 minutes until golden brown and soft to the touch.

Multi Goldfish Colored Chicken Tenders

Marinade

1 bottle Low Fat Ranch Dressing

4 each Chicken tenders

Breading

2 cups Multi colored goldfish (crushed)

Procedure

1-Marinate chicken tenders for 30 minutes in ranch dressing

2-Crush multi colored goldfish by hand until almost a powder

3-Remove chicken from marinade and coat in goldfish pushing down and flattening into the crushed goldfish

4-Using none stick cooking spray on a sheet tray place chicken tender and bake in a 350’ oven for 20 minutes until it reaches165’ or if you fold the tender it is fully cooked and looks white inside.