Grease meatloaf pan – (you can use a casserole dish and form ground meat into a loaf).
In a large bowl combine all ingredients together with your hands (you can use an electric stand mixer if desired).
Put meat mixture into loaf pan, or form meat into a loaf if using a casserole dish, cover with foil.
Bake the meatloaf in preheated oven for 1 hour.
Take meatloaf out of oven and coat top with ketchup and place bake in oven for 15-30 minutes more uncovered, or until meatloaf reaches an internal temperature of 165 degrees.
Once meatloaf is cooked to desired done-ness, pull out and let rest for 10 minutes, slice and serve with desired sides.
Chef Chris Zambito: “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”
Uncooked shrimp (16-20 per pound), peeled and deveined
¼
tsp
Salt
⅛
tsp
Crushed red pepper flakes
2
Tbsp
Olive oil, divided
8
spears
Fresh asparagus (trimmed and cut into 2-inch pieces)
½
C
Sliced fresh mushrooms
¼
C
Chopped seeded tomato, peeled
2
tsp
Chopped green onion
½
C
Chicken broth
1 ½
tsp
Minced fresh basil
1 ½
tsp
Minced fresh oregano
1 ½
tsp
Minced fresh parsley
¼
C
Grated parmesan cheese
Lemon wedges
Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm.
In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add chicken broth and seasonings. Return shrimp to pan.
Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.
CARAMEL: In a heavy saute pan under medium heat add 1 cup white sugar. Cook and stir sugar over medium heat until melted and golden. Quickly pour 1 Tbsp caramel into each tin turning to coat the bottom.
CUSTARD: Pour eggs salt and vanilla into a blender and mix for 15-20 seconds. Add evaporated milk, condensed milk and ½ cup sugar and blend for 30 seconds or until smooth. Pour 3.5oz of custard into tins. Place on a sheet tray in a water bath and bake in a conventional oven at 325 for 50-60 minutes.
Chef Chris Zambito: “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”
Place half of the peaches into the bowl of a food processor and process until pureed. Pour processed peaches into a heavy-bottomed 6 quart saucepan. Repeat with remaining peaches. (This should yield approximately 5 cups of peach puree.)
Add sugar, apple cider vinegar, lemon juice, jalapeno pepper, salt and garlic to the saucepan with the peach puree. Bring contents to a rolling boil. Reduce heat and simmer uncovered, stirring occasionally, for 15 to 20 minutes. Remove from heat and skim off any foam that may be on top of the mixture. Stir in raspberries and let simmer another 2 minutes.
Remove silver skin from tenderloin by sliding the knife tip under one end of the silver skin. Keep the blade flat (parallel to the meat) and slide the knife between the meat and the silver skin, pulling up on the silver skin as you go. Discard silver skin. Remove any excess fat if any.
Preheat oven to 375 degrees F.
After trimming the meat, brush it all over with a generous amount of olive oil, then sprinkle with kosher salt and black pepper.
Heat a large oven proof skillet or fry pan over high heat until smoking hot. Drop a few drops of water in and if they instantly evaporate, the pan is ready.
Carefully place the tenderloin in the pan and don’t move it for 1 ½ minutes. Then turn it totally over and cook 1½ more minutes. Turn a quarter turn and cook for another 1½ minutes. Turn it to cook the last side, then pour approximately ½ cup of the Peppery Peach Sauce over the tenderloin, using a brush to coat evenly. Place the pan with the now-glazed tenderloin in the pre-heated oven.
Roast in the oven for 14 minutes or until internal temperature reaches 135 degrees F. The pork will continue to cook for about 10 more degrees outside of the oven and will stop cooking after that.
Once out of the oven, place tenderloin on a cutting board and loosely tent with foil. Allow the tenderloin to rest between 5 and 10 minutes. (Your tenderloin’s internal temperature should be at or above 147 degrees F.)
Carve into thick slices and serve with additional Peppery Peach Sauce on the side.
Quarter the red potatoes large ones cut in eights. Place in perforated pan and steam for about 25 minutes or until cooked through but not mushy. Once cooked cool down, once cooled too at least 40 degrees mix remaining ingredients and fold gently, not to mash the potatoes. Taste and adjust accordingly.
Chef Chris Zambito: “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”
Cook macaroni for about 6 minutes or until just over al dente; after cooked, shock in ice water to stop the cooking process. Once elbows are 40 degrees, mix all ingredients together and taste.
Chef Chris Zambito: “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”
Cook rotini for about 7 minutes until just over eldente stage, shock with cold water to stop the cooking process. Once pasta is around the 40 degree mark make sure to drain thoroughly, you can then add all remaining ingredients to pasta and toss. Bowl up however desired.
Chef Chris Zambito: “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”
In a mixing bowl, combine mayo, sour cream, crumbled cheese, chili powder and minced garlic. Set aside.
Turn grill to high. Once the grill is hot, lay out corn on grill in a single layer.
Grill on all sides, charring the corn kernels until some turn dark. Make sure you cook all sides evenly.
Set aside on sheet tray. Liberally spoon and spread the mayo/sour cream mixture on the corn.
Squeeze limes over corn. Sprinkle with cilantro and serve.
Queso Blanco
Amount
Unit
Ingredients
3
Fresh poblano chiles
5
Tbsp
Butter
½
Spanish onion (minced)
1
Jalapeno
2
Garlic cloves (minced)
5
Tbsp
AP Flour
1 ½
C
Milk
1 ½
C
Heavy cream
1
tsp
Chili powder
2
C
Shredded cheddar
2
C
Shredded Monterey Jack
Roast the poblano chiles over the flame of your stovetop, using metal tongs to hold them, until the skins are charred. (If you do not have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven’s broiler.) Place the chiles in a large resalable plastic bag and allow the chiles to sweat for 20 minutes.
Use a knife to scrape off most of the blackened skins. Slice the chiles in half lengthwise, scrape out the seeds and chop into small dice.
Add the butter to a large pot and sauté the onions, jalapenos and garlic over medium heat. Add the flour and cook for 3 minutes. Add the milk, cream, chili powder, some salt and pepper and cook until hot being careful not to scorch milk. When hot, add the Cheddar, Monterey Jack and diced poblanos. Turn off the heat and stir until cheese has melted and is smooth.
Serve with corn tortillas and a smile.
Guacamole Fresco (Creamy Avocado Pico de Gallo, Lime Juice and Cilantro)
Amount
Unit
Ingredients
3
Avocados (pitted, peeled and mashed)
¼
C
Fresh pico de gallo (recipe included below this one)
1
Lime
1
Tbsp
Fresh cilantro (minced)
1
pinch
Cayenne pepper (optional)
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in pico de gallo (get pre-made, or use the recipe below) and cilantro. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Pico de Gallo (as part of previous recipe)
Amount
Unit
Ingredients
2
lbs
Roma tomatoes (diced small)
½
Onion (diced small)
2
Tbsp
Fresh cilantro (minced)
2
Small jalapenos (minced)
2
Tbsp
Fresh lime juice
¼
C
Red wine vinegar
Mix all ingredients together in a large bowl, season to taste with salt and freshly cracked pepper.
This salsa keeps well in the refrigerator for 2 days.
Chipotle Chicken (served with Cilantro Lime Rice, Mexican Frijoles, Rajas and Flour Tortillas)
Amount
Unit
Ingredients
4
lbs
Chicken breast
½
C
Lime juice
2
Chipotle peppers in adobo
5
Garlic cloves
½
Tbsp
Sugar
½
C
Canola oil
2 ½
C
Red onion (diced)
3
tsp
Cumin
3
tsp
Oregano
Pureeall ingredients in food processor. Pour over chicken and marinate for at least 1 hour or overnight.
Mark marinated chicken on grill (if not marking on a grill put in 400 degree oven) and finish in oven until internal temperature reaches 165 degrees. Allow chicken to rest for 5 minutes then slice into thin strips.
Cilantro Lime Rice
Amount
Unit
Ingredients
3
C
Long grain rice (or basmati rice)
4 ½
C
Water
2
tsp
Salt
2
Limes (juiced)
¼
C
Fresh cilantro (chopped)
2
Tbsp
Vegetable oil
In a small heavy pot, add rice, water, 1 Tbsp oil and salt.
Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes.
Shut off flame and keep covered an additional 5 minutes.
In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil, toss until completely mixed then serve.
Rajas
Amount
Unit
Ingredients
2-3
Poblano peppers (seeded and thinly sliced)
1
Spanish onion (thinly sliced)
1
Garlic clove (minced)
2
Tbsp
Canola oil
½
tsp
Oregano
to taste
Salt
In a large nonstick skillet, heat oil over medium high heat. Saute peppers and onions until onions just begin to brown, about 10 minutes.
Add garlic and herbs, cook for an additional minute, season with salt and remove from heat.
Shrimp Ceviche (with Fresh Avocado)
Amount
Unit
Ingredients
1
lb
Shrimp (peeled and deveined)
2
Tbsp
Salt
¾
C
Lime juice (juice from 4-6 limes)
¾
C
Lemon juice
1
C
Red onion (finely chopped)
1
Poblano chile (ribs and seeds removed, minced)
1
C
Fresh cilantro (chopped)
1
Cucumber (peeled, diced into ½-inch pieces)
1
Avocado (peeled, seed removed, cut into ½-inch chunks)
In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
Drain the shrimp. Cut each piece of shrimp in half, or into ½ inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime juice, lemon juice, chopped red onion and poblano chile.. Cover and refrigerate for a half hour.
Right before serving, add the cilantro, cucumber, and avocado.
If you find the ceviche a little too acidic, drain out some of the juices after the marinating. Add a little more avocado and/or a little more cucumber.
Mexican Fried Ice Cream
Amount
Unit
Ingredients
½
Gallon
French vanilla ice cream
3
C
Cornflakes (crushed)
4
tsp
Cinnamon
¼
C
Powdered sugar (for garnish)
Oil for deep frying
Honey, chocolate sauce or whipped cream topping (optional)
Place nine 3 inch scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm.
In a shallow bowl, combine cornflake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight.
In an electric skillet or deep-fryer, heat oil to 375°. Fry one scoop of breaded Ice Cream at a time for 12-15 seconds. Place in chilled bowls; serve immediately. Top with honey or chocolate sauce and whipped cream if desired.
Chef Wilson Castillo: ‘I believe that good food and proper cooking is the key ingredient to good health. No matter what we gain in life in terms of ‘success, no matter how rich or poor, regardless of the accolades that come our way—I feel our health is what truly counts.’
Coat the bottom of a heavy stockpot with vegetable oil and bring to medium-high heat. Season the beef with salt and toss with flour. Add the flour-coated beef to the hot pan, but be sure not to crowd the pan, so you may need to work in batches.
Brown the meat well on all sides then transfer to a separate plate or pan.
Toss in the onions, carrots, celery, and season with salt. Cook the mixture for 8 to 10 minutes or until softened. Add in the garlic and cook for 2 to 3 more minutes. Add the tomato sauce and cook for 1 to 2 minutes.
Add the wine and the beef. Stir to combine and cook until the wine has reduced by half.
Add enough beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme. Season with salt and pepper. Bring the liquid to a simmer, cover the pot, and let cook for about 2 hours or until the beef is tender.
Chef Chris Zambito: “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”
