Zucchini Parmesan

Tired of chicken parmesan, and want something different? Zucchini parm has a similar taste to chicken parm with the sauce, but instead it is made with deep fried zucchini.

Ingredients:

             1.5 qt Marinara Sauce

             13 oz Bread Crumbs

             12 oz Egg whole liquid 

             1/2 cup Parmesan Cheese

             6 oz Flour

             2 tsp Salt

             2 tbsp Italian Seasoning 

             1 tsp Black Pepper

             1 tsp Garlic Granulated

             3 cups Shredded Mozzarella Cheese

             1.5 lbs Squash Zucchini, cut 1/4 thick length wise

             1 tbsp Parsley

1. Add salt, pepper, and granulated garlic to flour. Add italian seasoning to bread crumbs 

2. Dredge zucchini in flour, egg wash and seasoned bread crumbs and place on a sheet pan 

3. Deep fry zucchini in 350 deg oil. Deep fry 1.5 minutes on each side or until golden brown

4. Once finished cooking place on clean sheet pan lined with paper towel to soak up excess oil 

5. In a 2 inch half hotel pan, place 4 oz of marinara sauce on the bottom

6. Add zucchini, making sure to cover the bottom of the pan. These slices can slightly overlap

7. Top zucchini with 3 ounces of sauce and spread evenly

8. Top with 1/2 cup mozzarella cheese spreading evenly

9. Repeat steps 6-8 three more times

10. Top the final layer with 12 ounces of sauce. Wrap with plastic wrap and foil

11. Place into a 350 degree oven for 15 minutes or until temperature reaches 165 degrees

12. Place 1/2 cup parmesan cheese and 1 cup mozzarella on top 

13. Place back into oven uncovered for 5 minutes or until cheese has melted 

14. Remove from oven and garnish with parsley 

Enchilada Sauce

If you want a spicy sauce that tastes great, this sauce is the one you need. The chili powder and cumin give a spicy kick, while the tomatoes and tomato paste mellow it out just enough to make it desirable.

Ingredients:
              2 tbsp Spice Chili Powder
              1 tbsp Spice Cumin Ground
              1 tbsp Salt
              1 lb Onion: rough chopped
              1 #10 Can Tomato Whole Peeled Plum: crushed by hand
              1 can Tomato Paste

1. In a large sauce pot over high heat, add oil

2. Saute onions for 4 minutes

3. Add chili powder, cumin, salt and pepper. Continue to sauté for 30 seconds

4. Add tomatoes and tomato paste

5. Stir to incorporate and bring to a simmer

6. Remove from heat and burr mix sauce in pot until smooth

7. Return pan back to heat, and bring to a simmer

8. Simmer for 20 minutes and remove from heat

Note: Recipe Yields 1 Gallon

Bechamel Sauce

One of the mother sauces, this is a great addition to any vegetable dish, meat dish, or even pasta if you want it. It is a good white sauce that compliments many dishes.

Ingredients:
              1 gallon milk
              1 onion, piquet
              6 ounces clarified butter
              6 ounces flour, sifted
              Salt to taste
              Black pepper to taste
              1/8 teaspoon nutmeg

1. Gather all ingredients and equipment

2. In a saucepan, heat the milk with the onion piquet and simmer for 10 minutes

3. In another saucepan heat the clarified butter

4. Gradually add the flour to the butter to make a roux. Using a wooden spoon, mix thoroughly, and cook it approximately 5 to 6 minutes to make a white roux. Remove from the heat and cool slightly

5. Remove the onion piquet from the milk

6. Temper the milk into the roux by gradually adding the hot milk, whisking constantly. Heat to a boil; reduce to a simmer

7. Season to taste with salt, pepper, and nutmeg

Cauliflower and Broccoli au Gratin

This is a great side dish for any broccoli/cauliflower fans. The sauce holds the vegetables together and makes for a delicious taste, especially with the bread crumb topping.

Ingredients:
              1 1/2 pounds broccoli, washed, trimmed, stems peeled
              1 1/2 pounds cauliflower, washed, trimmed, stems peeled
              20 ounces Bechamal sauce
              1 1/2 ounces gruyere cheese, grated
              1 1/2 ounces parmesan cheese, grated
              1 1/2 ounces heavy cream
              Salt to taste
              Black pepper to taste
              4 ounces melted butter
              4 ounces bread crumbs
              4 ounces cheddar cheese, grated

1. Gather all ingredients and equipment

2. Preheat oven to 350

3. Cut the broccoli and cauliflower into florets and cut the stems on a bias. Place in a perforated hotel pan until crisp/tender, about 6 minutes. Shock in an ice bath, strain and set aside

4. In a saucepan, make a mornay sauce by combining the bechamal, gruyere, parmesan, and heavy cream. Bring the mornay to a boil and immediately reduce to a simmer. Simmer until cheeses have melted and sauce is smooth, stirring constantly. Taste and season with salt and pepper as needed

5. Place the steamed broccoli and cauliflower in a hotel pan. Place the mornay sauce over the vegetables

6. Place in oven and heat throughout

7. In a small bowl, combine the melted butter, bread crumbs, and cheddar and sprinkle this mixture over the broccoli and cauliflower

8. Place under a salamander to brown

9. Serve immediately

Sauce Chasseur

This sauce is a very heavy sauce that works well with meat dishes and has a great assortment of spices and herbs to give it a perfect taste to compliment many dishes.

Ingredients:
              Clarified butter as needed
              2 ounces shallots peeled, diced brunoise
              4 ounces mushrooms, sliced 1/4 inch
              4 ounces dry white wine, reduced
              2 tablespoons fresh parsley, stemmed, chopped
              1/2 teaspoon dry chervil leaves
              1/2 teaspoon dry tarragon leaves
              1 1/2 pint demi-glace
              4 ounces tomato or concasse
              Salt to taste
              Black pepper to taste

1. Gather all ingredients and equipment

2.  Heat a small amount of butter in saute pan, and saute shallots and mushrooms until softened

3. Add the wine and reduce the mixture by half

4. Add the herbs to the reduction with the demi-glace and tomato sauce. Heat to a boil; reduce the heat and simmer until quality factors of sauce are achieved. Depouille.

picture from recettes.aujourdhui.com 

Beef Tournedos Chasseur

This is a great dish that taste delicious. When finished it has a great appearance to it that just makes you want to devour it and go back for seconds.

Ingredients:
              4 pounds beef tenderloin, peeled
              Clarified butter, as needed
              Salt to taste
              Black pepper to taste
              20 large mushroom caps, fluted
              20 croutons, round, seasoned, brushed with butter, toasted
              16 ounces Sauce chasseur

1. Gather all ingredients and equipment

2. Cut the tenderloin into 3 ounce medallions, allowing 2 per portion

3. Saute the medallions in clarified butter until minimum temperature of 145 degrees F. Season with salt and pepper

4. Saute the mushroom caps in clarified butter and season to taste with salt and pepper

5. Per portion: Place two medallions on two croutons and nappe with sauce chasseur

6. Garnish with two mushroom caps and serve immediately

Polenta with Tomato and Fontina Cheese

This dish is a great side dish for any meal. The polenta taste amazing and is topped with a delicious tomato cheese topping that ties the flavors together.

Ingredients:
              2 quarts white chicken stock
              Salt to taste
              Black pepper to taste
              8 ounces butter
              24 ounces corn meal
              2 cups tomato concasse
              1 1/2 ounces olive oil
              1/2 ounce Parsley, washed, stemmed, squeezed dry, chopped
              4 ounces fontina cheese, shredded
              6-8 ounces heavy cream (optional) (our picture is with using heavy cream)

1. Gather all ingredients and equipment

2. Preheat oven to 350

3. In a saucepan, combine the stock, salt, pepper and butter. Heat to a boil

4. Slowly pour the cornmeal into the boiling stock, stirring constantly. Reduce the heat and simmer for about 30 minutes or until polenta is very thick. Stir constantly to prevent the bottom from sticking

5. Taste and adjust seasoning as needed. Spread the cooked polenta onto a plastic-or parchment lined sheet pan, 1/2-3/4 thick. Cool to 40 degrees or lower. When totally cooled, cut into desired shapes for service.

6. Combine tomato concasse, olive oil and parsley; season to taste with the salt and pepper

7. For service , arrange the polenta pieces on parchment-lined trays, and sprinkle with fontina. Top each with a bit of the seasoned concasse , and place in the oven. Bake until the polenta reaches 165 or is hot throughout. Hold briefly at 136 or higher.

Chef’s Notes:
• If shapes are not wanted, pour seasoned, cooled polenta into a greased 1⁄2 hotel pan, top with cheese and bake until brown.
• Tomato can be used as a garnish.
• Heavy cream can be added with the stock.