Recipes

Jicama Chayote Slaw

Ingredients:

1 Chayote Squash, shredded

1 Jicama, peeled & shredded

1/2 Red Onion

1 1/2 cups Green Cabbage, shredded

1/2 cup Cilantro Leaves, rough chopped

1/4 cup Apple Cider Vinegar

1 Tbsp Honey

1/4 cup Olive Oil

Salt

Black Pepper

Directions:

Combine the first five ingredients in a large bowl.  In a separate smaller bowl, whisk together vinegar, honey, and olive oil.  Pour over vegetable mixture and toss to coat.  Salt and pepper to taste.  Cover and chill for an hour then toss and serve.

Chef K's Grilled Stuffed Portobello Mushroom Caps

Ingredients:

2 Large Portobello Mushroom Caps (stemmed and cleaned)

1 Pinch Garlic Salt

1 Pinch Seasoning Salt

1 Tbsp Garlic Powder

2-3 Tbsp Olive Oil

2 Tbsp Red Wine Vinegar

1 Tsp Worcestershire Sauce

1 Tbsp Stone Ground Mustard


Vegetable Stuffing for Mushrooms

2 Tbsp Olive Oil

2 Cloves Garlic, finely chopped

1 Small Eggplant, chopped

1 Red Sweet Pepper, chopped

1 Medium Red Onion, chopped

1 Medium Zucchini, chopped (optional)

1/4 Cup White Wine

Juice of Half a Meyer Lemon

Shaved Parmesan Cheese

Fresh Chopped Parsley

 

Directions:

Place Portobello Caps on aluminum foil covered-cookie sheet.  Sprinkle both sides with Garlic Salt, Seasoning Salt, and Garlic Powder, then set aside.  In a mixing bowl, whisk together Olive Oil, Balsamic Vinegar, Red Wine Vinegar, Worcestershire, and Mustard.  Pour over mushroom caps and close up foil to seal.  Set aside while you prepare stuffing.


For Stuffing:

Heat Olive Oil in a large skillet over medium high heat.  Add Garlic, Red Sweet Pepper, Eggplant, Onion and Zucchini.  Sauteé  for 1-2 minutes.  Add Wine and Lemon Juice.  Sauteé 3-5 more minutes, stirring occasionally, until vegetables are soft.  Heat grill or set oven broiler to high.  Stuffed each mushroom cap with vegetable mixture and top w/ parmesan.  Broil or grill until thoroughly heated and cheese is melted.  Remove to a platter, top with fresh Parsley and serve.  Yummolicious indeed!

Chef K's Grilled Fruit Salad

Ingredients:

Pineapple, peeled, cored, & sliced cosswise

Watermelon, peeled & seeded, sliced into wedges

Strawberries, sliced in half or quartered

Kiwi, peeled & sliced


Marinade:

Juice of 1 Lemon

1 Tsp local Honey


Directions:

Place Strawberries and Kiwi in mixing bowl.  Preheat grill to medium-high.  Mix together marinade, and marinate Pineapple and Watermelon for 5 minutes.  Remove fruit from marinade and place on grill for 2-3 minutes per side, making perfect grill marks.  Remove from grill and slice into bite-sized pieces.  Add to Strawberries and Kiwi, mixing gently with a spoon.  Serve immediately and enjoy!

Chef K's Grilled Steak & Romaine Salad

Ingredients:

NY Strip Steaks

Fresh Corn on the Cob

Chicken or Vegetable Broth

Butter, melted

Romain Lettuce Heads

Olive Oil

Salt & Pepper

Avocado, peeled, seeded and chopped

Cherry tomatoes

Your Favorite Salad Dressing

Directions:

Marinate steaks for 30 minutes (recipe below).  Blanch corn in chicken or vegetable broth for 7 minutes.  Heat grill to medium/high.  Place corn and marinated steaks onto grill.  Brush corn w/ melted butter and grill until grill marks appear, remove from grill and cut corn off of cob.  Grill steaks to you desired doneness, Chef K likes medium rare.  Allow steaks to rest for 5 minutes, then cut into 1/4-1/2 inch strips.  While the steaks are resting, slice Romaine heads lengthwise in half and brush w/ olive oil, sprinkle w/ salt & pepper.  Place lettuce halves on grill flat side down, grill for 2-3 minutes on each side, remove from heat.  Assemble salad:  Place grilled lettuce halves onto serving dish, top w/ strips of steak, avocado, cherry tomatoes, grilled corn and drizzle w/ your favorite salad dressing.  Enjoy!

Steak Marinade:

Olive Oil

1/4 cup Red Wine

2 Tbsp BBQ Sauce

4 drops Liquid Smoke

Splash of Red Wine Vinegar

3 Tbsp Worcestershire Sauce

Chef K's Crockpot Thai Coconut Chicken Soup

Ingredients:

1-2 lb boneless skinless chicken breast, cut into 1-2 inch pieces

8oz baby Bella mushrooms, sliced

1 cup shredded carrot

1 cup chopped sweet onion

1 cup chopped red sweet pepper

2 cloves garlic, finely chopped

Juice of 1 lime

2 heaping Tbsp creamy peanut butter

1-2 Tbsp red curry paste (to taste)

2 leeks, sliced and cleaned

1  14oz can coconut milk

½ cup chicken broth

1 cup frozen peas

Garnish: chopped cilantro, to taste

Directions:

Add all ingredients except frozen peas and cilantro into the crock pot. Turn on high, cook 4 hours until done.  Add peas and cook 30 minutes more. Serve topped with chopped cilantro. Enjoy!

Chef K's Braciole

Ingredients:

1 Beef Flank Steak (1  1/2 pounds)

2 Tbsp olive oil

1/2 cup soft bread crumbs

1/2 cup minced fresh parsley

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

3 cups marinara sauce

Directions:

Preheat oven to 350.  Flatten steak to 1/2 inch thickness.  Combine the bread crumbs, parsley, cheese and garlic.  Spoon mixture over beef to within 1 inch of edges.  Press down to firm.  Roll up jelly-roll style, starting with a long side.  Tie with kitchen string or secure with skewers.  In a Dutch oven or large oven-safe pot, brown meat in olive oil on all sides.  Pour marinara over meat and cover.  Roast in oven for 1 1/2-2 hrs. until tender.  Carefully remove meat from sauce, and discard string or skewers.  Cut into thin slices and serve with sauce over your favorite pasta.

Ginger Limeade

Ingredients:

1 1/2 cups Light Brown Sugar

1/4 cup Fresh Ginger Purée

1 cup Water

1 cup Lime Juice

3 cups Ice Water

Lime Wedges

Directions:

In a sauce pan, simmer sugar, water, ginger and lime juice until sugar is dissolved and ginger has infused a little bit.  Remove from heat, cover and let set for 30 minutes.  Mix with ice water and serve in a glass with ice a lime wedge.