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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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!!!

www.livestream.com/lunchandlearnlive

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.

Lunch and Learn LIVE! May 30 - Pan-Seared Sea bass with Broccoli Rabe Puree and Roasted Red Pepper Sauce

Guest Chef: Scott Richardson, Feature Writer of The Educated Palate (Park Press)

Roasted Red Pepper Sauce

1 red pepper

1 Tbl. olive oil

1/2 shallot, minced

2 Tbl white wine

3 Tbl chicken stock

Lemon juice, to taste

Salt and freshly ground black pepper

Broccoli Rabe Puree

1 bunch broccoli Rabe, about 14 ounces

1 leek, washed and trimmed

Salt and freshly ground black pepper

1 Tbl. butter, plus more to taste

Zest and juice of 1 lemon, to taste

Pan-Seared Sea Bass

2 filets sea bass, about 4 ounces each

Salt and freshly ground black pepper

1 Tbl butter

1 Tbl olive oil

Directions

To prepare the roasted red pepper sauce: Preheat the oven to 400 degrees F. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 35 to 45 minutes. Remove the peppers from the oven and put them in a bowl covered with plastic wrap. Set aside for 10 minutes to sweat. Remove the wrap, peel and seed the peppers. Cut the flesh into pieces and set aside.

Heat the oil in a sauté pan. Add the shallot and cook until soft. Deglaze (with chicken stock, water or white wine) and cook 1minute. Add the stock and the cooked red pepper. Cook 5 minutes. Cool slightly, and puree in the blender and strain with a fine-mesh sieve. Season with lemon juice, salt, and pepper, and transfer to a small saucepan to reheat in a few minutes. To make the broccoli rabe puree: Bring a pot of water to a boil. Cut the florets off the broccoli rabe stems in even sizes. Peel the stem and thinly slice. Slice the leek into rings and rinse well.

Salt the boiling water, and add the broccoli rabe and leek. Cook until very tender, about 10 minutes. Drain. Drop in the butter and puree with an immersion blender. Taste and adjust the salt. Add pepper, lemon juice and lemon zest, to taste. Serve the broccoli rabe and leek puree hot as a bed for fish.

To prepare the fish: Season the filets with salt and pepper. Heat the butter and oil in a skillet. Fry on both sides until golden and cooked through, about 4 minutes per side. Serve on a bed of broccoli puree with red pepper sauce alongside. For the plate: Add a spoonful of broccoli rabe and leek puree to a plate and top it with the fish. Swirl the red pepper sauce around the plate and enjoy!

Lunch and Learn LIVE! April 26 - Vegetable Cous Cous & Trout Almondine

Guest Chef: Jon Fleishman - Hot Olives

Menu: Vegetable Cous Cous & Trout Almondine

Trout Almondine :
8 oz Pan Seared Rainbow Trout
2 Tbls Of Toasted Almonds
Sea Salt and Pepper to taste
1.5 Tbls of Butter

Vegetable Cous Cous:
1 Cup of Cous Cous
2 Cloves Garlic Minced
1/2 Green Pepper Medium Diced
1/2 Red Pepper Medium Diced
1/2 Zucchini Medium Diced
1/2 Squash Medium Diced
1 Tsp. Cilantro Diced
1/2 Cup of Artichoke Hearts
Sea Salt and Pepper to taste