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Past Recipes of the Month

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Grilled Pesto Chicken

  • Pesto Sauce

    • ​One Bunch of Basil

    • 2 garlic cloves

    • 1/4 cup toasted pine nut

    • 1/4 to 1/2 cup Parmigiano Reggiano

    • 1/2 cup to 1 cup Extra Virgin olive Oil

    • Kosher Salt to taste

    • Fresh Ground Black Pepper

    • Red Chili Flake (Optional)

  • Method

    • Blanch the basil in boiling water for about a minute, then quickly shock in an ice water bath.  Remove the basil and squeeze out excess liquid.  In a blender or with a stick blender, add all the ingredients except for the olive oil together.  Turn on the blender and begin adding olive oil slowly in a steady stream.  Add as much olive oil as you like to make the cosistency desired.  Taste the sauce and add salt and pepper to adjust taste.  If someone likes spice, add red chili flake now. 

    • Season both sides of the boneless chicken breast with salt and pepper.  Next add some of the pesto sauce to the chicken breast.  Coat the chicken completely with the pesto. Allow the chicken to marinate for at least one hour.

    • Turn on the grill and get it hot.  Once the grill is ready, put the chicken on.  Grill both sides of the breasts.  Use a meat thermometer to make sure the chcicken is cooked.  The internal temperature should be 165 degrees farenheit to be safe to eat.

  • Chicken

    • Boneless Chicken Breast 2 pounds

    • Salt and Pepper

Teriyaki Chicken and Steak Kabobs

 

  • 2 pounds Boneless Chicken Breast or Tender Cut of Beef 

  • 3 Multi Colored Peppers 

  • 3 Red Onion

  • 1 Large Pineapple

  • 1 Pack of Cherry Tomatoes

  • 50 Wooden Skewers

    • Marinade

    • 1 tablespoon diced Carlic

    • 1 tablespoon diced Ginger

    • 1/4 Cup Sliced Scallion

    • 3/4 cup Light Brown Sugar

    • 1 1/2 cup Water

    • ​1/2 cup Soy Sauce

  • Method

    • Soak all the skewers in water the night before using them so they do not light on fire when grilling.

    • Cut all the vegetables and fruit in large diced sizes.  Make them even so they cook evenly.

    • Dice the chicken or steak in large dice sizes.  Make sure they are even as well for proper cooking time.

    • Make the marinade by whisking all the ingredients together in a large bowl.  Make sure the sugar is all dissolved.  Taste to make sure the marinade is correct.

    • Allow the meat to sit in the marinade over night to ensure proper flavor in the meat.

    • Next day assemble the meat and vegetables on the water soaked skewers.

    • Now you are ready to grill.

    • Make sure the chicken is cooked through completely, 165 degrees Fahrenheit.

    • If cooking the steak, cook to your taste.

    • Add seasoning if necessary. 

       

Fresh Peas from the Pod

 

  • 2 pounds fresh peas in the pod

  • 1 medium sized vidalia onion 

  • 1/4 cup chicken or vegetable stock

  • 2 tablespoons olive oil

  • 1 teaspoon salt

 

  • Method

    • Peel the onion and cut into medium dice size.

    • Take the Fresh Pea Pods, crack each one open to remove the peas. Clean all pods before continuing on.

    • Once finished cleaning the peas, take a medium size pot and put on the stove.  Over a medium heat add the olive oil to the pot and coat the bottom completely.  Add in the diced onions and the salt, saute until translucent.

    • Add in the fresh peas and the chicken stock.  Cover the pot and let the peas cook for 10 mins, lower the heat down to avoid burning.

    • After ten minutes, check the peas for tenderness and seasoning. Adjust the salt to taste and allow extra liquid if any to evaporate.  

    • Serve hot as a nice summer side dish.

 

  • Optional

    • Cube the pork tenderloin into medium size dices. Half inch by half inch.

    • Quickly saute the meat on high heat in the medium pot with olive oil. Do not cook all the meat at once, you want to get browning on the pork cubes.

    • Do not cook pork all the way through.  Remove it from the pot once browned and set aside in a dish.

    • Using the same method as above and the same pot do not wash it. Add the garlic and onion together in the pot with the olive oil.  Saute for 2 minutes on high heat.

    • Add in the peas, chicken stock, sugar, and soy sauce cook for 10 minutes covered.

    • Remove the cover after 10 minutes and add in the meat. Cook for another 5 minutes, check to make sure the pork is cooked through.

    • Mix the cornstarch with the 2 tablespoons of water and add to the pot when the liquid is at a low boil, stir in while pouring.  This will thicken the sauce for the dish.

    • Taste the dish and adjust seasoning.

    • Serve hot!

Optional

  • 1 pork tenderloin
  • 3 tbsp soy sauce
  • 1 clove garlic
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 2 tbsp sugar

Potato Corn Chowder with Shrimp

 

  • 2 cups diced yellow onion

  • 1 cup diced celery

  • 1 cup diced carrot

  • 5 cups diced russet potato

  • 1/2 cup juliened scallion

  • 3 cups yellow corn (fresh or frozen)

  • 1 pound raw shrimp deveined and shelled

  • 3 quarts chicken stock

  • 2 tablespoons olive oil

  • 2 tablespoons flour

  • Salt and Pepper

  • Parsely Fine Chopped

 

  • Method

    • Set up a side pot of boiling water for cooking the garnish and shrimp.

    • Peel the onion and cut into small dice size.

    • Wash and dice celery into samll dice size.

    • Wash and peel the carrot and small dice.

    • Wash and peel potato, medium dice size.

    • If using fresh corn, peel and cook either on the grill or steam.  Remove the corn from the cob.

    • In a 4 quart pot get the chicken stock to a near simmer.

    • In a 5 quart pot, put the olive oil in and turn the flame on medium high heat.

    • Add in the onion, scallion, carrot and celery and saute until translucent.  Approximate 5 minutes.

    • Next add in the potatoes, but save some for garnish, and continue to saute.

    • At this point sprinkle in the flour and cook.

    • Add in some salt and fresh ground pepper.

    • Continue to stir and at the same time begin adding in ladels filled with chicken stock.

    • Over a 10 minute period slowly add the chicken stock

    • The soup will naturally thicken with the flour and potato.

    • Add in the corn but save some for garnishing.

    • Cook the soup until the potatoes are tender and mostly broken down.

    • Turn off heat and with a stick blender or regular blender, puree the soup until smooth.

    • On the side cook the potatoes and extra corn in the boiling water until tender.

    • Also quickly boil the shrimp until pink, about 1 minute.

    • Bring the soup back to a boil and taste, fix the seasonings.

    • When serving the soup, ladel the soup into a bowl, then garnish with corn, potatoes, and cooked shrimp. Sprinkle with chopped parsley and serve.

Marsala Pork Tenderloin with Marsala Wine Reduction

Serves: 6-8

Prep-time: 1 day

Cook-time: 25 minutes

 Ingredients

  • 2 pork tenderloin

  • 3 cups Colombo Marsala Dry

  • 2 leafs of fresh sage

  • 10 springs of thyme

  • 5 cloves garlic diced

  • 1 onion diced

  • Olive oil

  • Salt, pepper, garlic powder

  • 1 1/2 tbsp sugar

  • 3 tbsp unsalted butter

  • 2 cups chicken stock

 

Directions

  • Marinate the tenderloin in the wine with the herbs overnight.   Next day remove and season meat.

  • Sauté garlic and onion in olive oil and season with salt and pepper.  Allow to sauté for about 5 minutes.  Deglaze with the wine left from the marinade. Reduce and add sugar. Also add chicken stock and reduce. Once thick, strain through a fine chinoise and remove herbs and onions. Clean sauce.

  • After straining the sauce, bring it back to a boil, taste and adjust seasoning.  Finish the sauce by melting the butter in.

  • Grill and mark the pork tenderloin. Remove from the grill and glaze with sauce and finish in the oven 350 f convection approx 20 mins. Internal temp 145 f.

Crispy Shrimp Soft Shell Tacos with Chipotle Sour Cream

 

  • 1 pound Shrimp of any size shelled and deveined

  • 2 tbsp Cornstarch

  • 1 Egg White

  • 1 Avacado

  • 1 Tomato

  • 1/2 pound Cheddar Cheese

  • 1 Lime

  • 1/2 pint Sour Cream

  • 2 Chipotle Pepper in Adobe Sauce

  • 1 Table Spoon Honey

  • Soft Taco Shell

  • 1 cup corn oil

  • Salt and ground Black Pepper

 

Method:

 

  • Evenly dice the avacado and tomato so they fit the tacos well

  • Shred the cheese for the toppings

  • In a small blender add the sour cream, honey, chipotle peppers, and 1 tablespoon lime juice. Blend until smooth.  Use later for topping the tacos.

  • Coat the deveined and shelled shrimp in the egg white and corn starch.  Make sure all the shrimp are coated evenly.

  • Get a large skillet or cast iron pan and add the corn oil to the pan.  Turn the heat on medium high and allow to get hot.  Make sure the pan is just stating to smoke before using to cook.

  • Add the shrimp one by one to the hot pan and cook the shrimp until crispy on all sides.  At this point the shrimp will be cooked through

  • Remove the shrimp from the hot pan and oil and drain on a plate with a towel.  Season the shrimp with salt and pepper.

  • Assemble the tacos and top with the chipotle sour cream sauce

General Tsao's Chicken
  • Corstarch Slurry For Chicken
    • 1/4 cup soy sauce
    • 1 egg beaten
    • 1 cup cornstarch
    • 3 lbs boneless chicken diced into even pieces
  • Sauce
    • 1/4 cup cornstarch
    • 2 cups chicken broth
    • 2 teaspoons finely diced garlic
    • 2 teaspoons finely diced fresh ginger
    • 4 teaspoons sliced scallion
    • 3/4 cup sugar
    • 1/2 cup soy sauce
    • 1/4 cup white vinegar
    • 1/4 cup sherry wine
    • 5 small chillies seeds removed
    • 2 cups Brocolli fleurettes 
  • Method:
    • Mix the slurry and the chicken until evelny coated.
    • Mix all the ingredients for the sauce in a bowl with a whisk 
    • In a pan, add vegetable oil or peanut oil and heat to 350F
    • Fry each piece until golden color and remove from the oil and drain on a tray with paper towel.
    • Next in a large saute pan or Wok, turn the heat on high
      • Add water into the pan and bring to a boil.  Add the brocolli into the water and cook for two minutes.  Remove and shock in iced water
      • Dump the water out of the pan
    • Put the pan or Wok back on the stove and turn the heat on high heat
    • When the pan is hot add the sauce mixture to the wok or pan and mix while the sauce comes to a boil.  
    • The sauce will thicken, once it does add in the cooked chicken and cooked brocolli.
    • Bring back to a boil and serve hot!
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