Lunch and Learn LIVE! with Guest Chef Jason Schofield - November 2012

Turkey Taco with Cilantro Mint Cream and Leftover Slaw with Pea Soup

 Recipe courtesy of Jason Schofield of White Wolf Cafe

Taco Seasoning:

• 1 Tbl. dark chili powder
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. crushed red pepper flakes
• 1/4 tsp. dried oregano
• 1 Tbl. Spanish paprika
• 1 1/2 tsp. Toasted fresh ground cumin
• 1 tsp. Kosher sea salt
• 1 tsp. Fresh ground black
• 1 tsp. Toasted fresh ground coriander seed 

Preparation:

1. Using a spice grinder grind toasted cumin and toasted coriander.
2. In a small skillet heat remaining spices and herbs over medium low heat just to toast.
3. Add all ingredients to large bowl and mix.
4. (Add shredded leftover turkey breast and combine well before adding to taco shell)

 

Cilantro Mint Cream 

• 1/2 cup of sour cream, creme fraiche , or plain non-fat yogurt
• 2 Tbl. chopped fresh mint
• 2 Tbl. fresh chopped cilantro
• 1 pinch of fresh lime zest 

Preparation: 

1. Using a micro plane zest 1 lime.
2. Wash your herbs and then place on a paper towel.
3. Using a small mixing bowl add sour cream (or yogurt) and half of lime zest (reserve the rest)
4. Take washed Herbs, chop finely and then add them to small bowl and mix.
5. Season with pinch of salt and fresh black pepper.

Leftover Slaw (there’s always leftover vegetables at Thanksgiving!) 

• 1 Zucchini, cut into match sticks
• 1 Yellow squash, cut into matchsticks
• 1/2 Of a Yam or Sweet Potato ,cut into matchsticks
• 1 Small Carrot, cut into matchsticks
• 1 1/2 Tbl. Cider vinegar
• Reserved Lime zest
• 1/3 of a Granny Smith Apple, cored and cut into matchsticks
• pinch of salt and fresh black pepper
• 1 Tbl. of chopped parsley
• 1 Tbl. of chopped cilantro

Preparation: 

1. Using a matchstick vegetable peeler or a mandolin, make matchsticks out of fruit and vegetables.
2. Use a small mixing bowl and toss fruit and vegetables with salt and cider vinegar.
3. Let stand for 15 minutes and then add herbs at the end.

Pea Soup

• 1/2 cup Chopped Scallions
• 4 Cups Shelled Peas or Thawed Frozen Peas
• 1 Cup Yogurt
• 2-4 Tablespoon Olive Oil
• Salt, to taste
• 10 Leaves of Mint

Lunch and Learn Live! with Guest Chef Jon Fleischman - October 2012

October 25, 2012 - Corn Soup, Salad & Sandwich

Recipes Courtesy of Jon Fleishman, Hot Olives

Corn Soup:
1Tbl chopped onion
1Tbl chopped garlic
3cups corn
3cups chicken stock (or vegetable stock)
2oz olive oil
1oz heavy cream (or half/half, or lowfat milk)
sea salt to taste
white pepper to taste

Salad:
4 cups Arugula
4 cups Watercress
4 oz (about 10 pieces) Artichoke hearts
1/4 cup sweetened sun-dried cranberries
1/4 cup grape tomatoes
2Tbl sliced Almonds, toasted
2Tbl Honey Beet dressing

Honey Beet Dressing:
1/2 cup beets, pureed smooth
1/4cup white Balsamic vinegar
1/2 cup light olive oil
1Tbl Honey (or agave syrup)
1tsp chopped chives
1tsp chopped shallots
sea salt to taste
white pepper to taste

Tomato Sandwich: yields 2 sandwiches
4 slices of fresh bread of your choice (Italian loaf for demo)
2 slices vine-ripened tomatoes
2 slices golden tomatoes
4 slices plum tomatoes
4 ounces Goat Cheese
8 medium Basil leaves
Drizzle Extra Virgin Olive Oil
Fresh cracked black pepper to taste

September 27, 2012 - Guitara Pasta with Rapini & Garlic sauté, Poached Egg and Parmigiano

Recipes Courtesy of Loren Falsone Brassil Chef/Owner The Table

 

Semolina Pasta Dough

• ½ pound semolina flour, plus more for rolling dough
• 2 tsp. Kosher Salt
• 1 Tbsp. Finely Ground Black Pepper
• 5 oz egg yolks
• 1 Tbsp. Extra Virgin Olive Oil

*Method

Combine all dry ingredients

1. Combine Yolks & oil
2. Mix the dry and wet ingredients together to form dough The dough should be damp but not tacky.
3. Kneed to form the gluten for about 5 minutes Wrap in plastic wrap and let rest for 30 minutes Quarter dough, Roll out each quarter of pasta using extra semolina flour and rolling pin, wrap up reserves in plastic while rolling.
4. Guide pasta through Guitara or cut by hand Lay out pasta on parchment paper

Rapini & Garlic Sauté

• Extra Virgin Olive Oil (approx 1 Tbl.)
• 1 head rapini
• 2 Tbsp. Sliced garlic
• 1 tsp crushed red pepper
• Kosher Salt

*Method Rapini

1. Bring 4 qts salted water to a boil
2. Blanch Rapini for 3 minutes, pull from water & shock in ice bath Once rapini is cold pull out of water, pat dry & rough chop Peel & slice garlic Heat up oil in a medium sized sauté pan Sauté garlic until slightly colored Add in crushed red pepper Add in salt Add in rapini and cook until hot

Poached Egg

• 1 egg, crack and place in small bowl
• White vinegar
• Parmigiano , shaved thin for garnish

*Method-Poached Egg

1. Heat up 1 qt water to 170 degrees in a small Sauce pan
2. Add 2 tbsp. White vinegar
3. Swirl water and drop in egg
4. Cook until white is no longer raw about 3 minutes
5. Pull egg and hold on paper towel

* To Serve

1. Cook pasta in boiling salted water for 1 minute after it comes back to a boil. ( you can use rapini water!)
2. Add cooked pasta to sauté pan and toss with rapini & garlic
3. Place in bowl Top with poached egg Garnish with sliced Parmigiano

Upcoming Show Schedule

Thursday, September 27, 2012 – 12:00 Noon – Homestyle Italian with Chef Loren Falsone, The Table Orlando

Thursday, October 25, 2012 – 12:00 Noon

Wednesday, November 14, 2012 – 12:00 Noon – A Retro Rad Thanksgiving with Emily Ellyn, Next Food Network Star Cheftestant – Chef Emily shows how to make traditional Thanksgiving dishes healthy – but still delicious and satisfying - now that’s rad!

Thursday, December 12, 2012 – 12:00 Noon – HOLIDAY SHOW!

Thursday, January 24, 2013 – 12:00 Noon – New Year’s Resolutions with Chef Jon Fleishman of Hot Olives

Thursday, February 28, 2013 – 12:00 Noon – Chef Dawn Viola, Food Writer and blogger – citrus themed menu

Thursday, March 28, 2013 – 12:00 Noon

Thursday, April 25, 2013 – 12:00 Noon

Thursday, May 23, 2013 – 12:00 Noon

Thursday, June 27, 2013 – 12:00 Noon – Fire up the barbeque for July 4^th!

Thursday, July 25, 2013 – 12:00 Noon

August 23 - Imari Sushi Balls with Smoked Salmon with Fusion Ginger Dressing and Seared Salmon Crystal Roll

Recipes Courtesy of Dun Chau, Sushi House Orlando

Imari Sushi Balls with Smoked Salmon:   

Difficulty:  Easy

What you will need:
3 slices, smoked salmon
2 avocado, thinly sliced
1 cup sushi rice
2 sandwich bags
Assorted sauce toppings, chili, sweet soy, spicy mayo
green onions, garnish greens
sesame - black and white sesame seeds

Directions:
1) Place golf ball sized rice in sandwich bags and shape into balls
2) place square salmon slices with avocado on rice ball and press into rice
3) remove from plastic bag and place balls on tray
4) garnish with sauce dots and green onions
  Tip:  Press fish and sushi rice firmly together into perfect balls by twisting the bag

 Fusion Ginger Dressing:  

Difficulty:  Easy
Serves: 20

What you will need:
3 cloves garlic, crushed
2 tablespoons of crushed pineapple
1 tablespoon of crushed carrots
2 tablespoons finely grated fresh ginger
125ml (1/2 cup) olive oil
3 tablespoons sesame oil
100ml (1/3 cup) rice vinegar
125ml (1/2 cup) soy sauce
3 tablespoons honey
1/2 cup hot water

Preparation method:
1)Combine hot water with honey and stir to dissolve honey
2) Combine all ingredients in a bowl and mix well.

Seared Salmon Crystal Roll:

Difficulty:  Moderate

What you will need:
3 slices seared or smoked salmon
2 avocado slices
2 asparagus sticks
1 cup spring mix
1 rice paper

Directions:
1) Moisten rice paper dipping in warm water bowl
2) place all ingredients in on one side of rice paper and roll up half way
3) tuck the ends of the rolls by folding inward and seal up the roll
4) cut in diagonal and place on place
5) serve with light sauce

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