This recipe serves 1-2 people depending on the number and size of scallops
Equipment Needed
1 – Cast Iron Skillet
2 – Blender
3 – Sheet Tray
Ingredients
Amount
Unit
Ingredients
3
Scallops
Whole butter, for searing
2
cups
English peas, blanched and shocked
12
leaves
Mint
2
tsp
salt
Water, for consistency
4
medium
Shiitake mushrooms
3
tbsp
Oil
Salt and pepper, to taste
2
small
Shallots, quartered
5 or 6
Radishes, halved
Oil, for tossing
Salt and pepper, to taste
Diver Scallops
Preheat oven to 400℉. Clean your scallops by removing the tendons from the sides. Pat the scallops dry with a paper towel and season them well with salt and pepper. In a cast iron skillet, sear one side of the scallop over medium heat using whole butter. Place the seared scallops in the oven to finish cooking (approximately 3 minutes).
Mint and Pea Puree
In a blender, blend the peas, mint leaves, and salt together. Add water as needed to adjust the puree consistency to your liking. Place the blended mixture in the fridge to cool. Hold for no more than 1 day.
Roasted Mushrooms
Remove the stems from your mushrooms and wash thoroughly. Cut the caps of your mushrooms into quarters. Coat your mushrooms in oil and season as desired. Place the coated mushrooms onto a sheet tray and bake in a 400℉ oven for 15 minutes or until golden brown.
Roasted Radishes and Shallots
Toss your radishes in oil, salt, and pepper. Place onto a sheet tray and roast for 7 minutes in a 400℉ oven. Toss your shallots in oil, salt, and pepper. Take the sheet tray containing your radishes out of the oven. Add the coated shallots to the tray of radishes and place back into the oven. Continue roasting for 8 minutes or until golden brown.
“For a moment or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we’ve all had to become disappears, when we’re confronted with something as simple as a plate of food.” – Anthony Bourdain
Marinate the chicken breasts with 1 oz of oil, salt to taste, and pepper to taste. Refrigerate for at least 2 hours before cooking.
Preheat the oven to 350 degrees F.
Add the remaining 1 oz of oil to a sauté pan over medium heat. Add the chicken to the pan, laying it away from you to prevent the hot oil from splashing towards you. Let it sear for about a minute, then flip to sear the other side.
Place in the oven and cook for about 15 minutes or until the internal temperature of the chicken reaches 165 degrees F.
Bruschetta
Amount
Unit
Ingredients
2
whole
Tomatoes
1
oz
Fresh Basil
2
cloves
Garlic
1/2
oz
Olive Oil
1/2
tsp
Salt
1/4
tsp
Ground Black Pepper
Dice the tomatoes and put them into a small mixing bowl.
Mince the garlic and chiffonnade the basil. Add them both to the mixing bowl.
Season the tomato mixture with oil, salt, and pepper. Add more seasoning as needed.
Balsamic Reduction
Amount
Unit
Ingredients
1
cup
Balsamic Vinegar
Add the vinegar to a small saucepan and bring to a gentle boil. Reduce the heat and simmer, stirring often until thick and reduced (about 8 to 12 minutes). The timing will depend on your desired thickness. The balsamic will also thicken as it cools.
“Success is no accident. It is hard work, perseverance, learning, studying, sacrifice, and, most of all, love of what you are doing or learning to do” – Pele, Brazilian soccer player
In a medium mixing bowl, combine cream cheese, lemon juice, Italian seasoning, and minced garlic. Beat with an electric hand mixer until combined.
Taking the cream cheese mixture you just created, spread it evenly on the bottom of a serving dish. Spread the hummus on top of the cream cheese mixture
Prepare the cucumber, tomato, Kalamata olives, feta cheese, and green onion. Once chopped to your liking, add them over top of the hummus.
Cover and refrigerate for at least 2 hours (up to 12 hours).
“Anyone can cook, but you must be open to making mistakes. Mistakes are how we learn in the kitchen; each time you fail, you learn something new. Knowledge is power and practice makes perfect!”
Julienne cut red onion – place strips in a plastic container with enough room for liquid
In a medium sauce pot, bring vinegar, water, salt, brown sugar, pickling spice, and bay leaves to a rapid boil. Pour over onions to cover.
Refrigerate immediately. Let pickle at least 2 hours before serving. Reserve for later.
Cilantro-Mint Chutney
Amount
Unit
Ingredients
1
bunch
Cilantro, stems included
1
cup
Mint leaves
1
medium
Jalapeno, seeds optional
1
tbsp
Minced ginger
1
tbsp
Minced garlic
1/4
cup
Lemon juice
1/2
tsp
Kosher salt
In a food processor, combine all ingredients. Blend until smooth. Serve cold. Reserve for later.
Curry Mashed Potatoes
Amount
Unit
Ingredients
1
lb
Yukon gold potatoes, peeled and cubed
1
tbsp
Olive oil
1
tsp
Kosher salt
3
tsp
Yellow curry powder
1
tsp
Granulated garlic
In a large sauce pot, boil potatoes until fork tender. Drain.
In the pot, whip the potatoes with the remained of ingredients until fluffy. Reserve for later.
Roasted Cauliflower and Chickpeas
Amount
Unit
Ingredients
1
head
Cauliflower – cut into small florets
1
can
Chickpeas – drained
1
tbsp
Olive oil
1
tbsp
Coriander
2
tsp
Cumin
1
pinch
Red pepper flake
1
tsp
Fennel seed
In a small bowl, combine the coriander, cumin, red pepper flakes, and fennel seed. Mix well.
In a large mixing bowl, mix the cauliflower florets and chickpeas together with olive oil. Add in the spice blend and mix well.
On a sprayed sheet/tray, roast the cauliflower and chickpeas at 400 degrees for 15 minutes, until golden brown. Reserve for later.
To Make the Burrito…
Lay out a 12-inch tortilla of your choosing (GF, vegan, wheat, etc.)
Spread a layer of curry mashed potatoes onto the tortilla followed by a handful of baby spinach.
Follow the spinach with a few pickled red onions, and roughly 2 ounces od the cilantro-mint chutney.
Roll into a burrito and press onto a pre-heated panini press or hot skillet if there is no panini press.
Cut in half and serve. More chutney can be added if desired.
Chef Matt Kershner Why I Love this Recipe “Fall is coming, and with it, the cold weather. This is a vegan take on an Indian classic street food—the Frankie burrito. It’s loaded with protein from the cauliflower and chickpeas, iron and potassium from the spinach, and tons of antioxidants and vitamins from the chutney. Also, it just plain tastes delicious! It’s the perfect vegan fall/winter go-to wrapped with love. It’s especially nice because it can be taken on the go for those busy nights!”
Remove skin from salmon fillet, and cut into 6 oz portions, approximately 6 pieces per side.
Season with salt and pepper to taste.
Heat olive oil in large frying pan until oil is almost to the smoke point.
Sear salmon, skin side up, until golden brown and crispy. Transfer to parchment lined sheet tray.
Using small brush, brush each fillet with maple syrup.
In 400-degree preheated oven, roast salmon for approximately 10 minutes, or until salmon reaches internal temperature of 145 degrees. Serve immediately
Roasted Brussels Sprouts
In a large mixing bowl, drizzle sprouts with oil, and salt and pepper liberally. Toss to coat evenly.
On prepared sheet tray, roast sprouts in 400 degree oven for 15-20 minutes, or until golden brown and crispy.
Serve immediately
Butternut Squash and Brown Butter Puree
Toss butternut squash lightly with sauté oil, and bake on greased baking sheet in 400 degree oven for 25 minutes, until squash is tender and golden brown. Reserve.
In stock pot, brown butter until nutty and fragrant. Add in sage at this point.
Add butternut to pot and combine thoroughly. Using immersion blender, add in brown sugar and heavy cream and puree until smooth and creamy. Season to taste with salt and pepper. Serve immediately.
Chef Matt Kershner “The journey is part of the experience—an expression of the seriousness of one’s intent. One doesn’t take the A train to Mecca.” – Anthony Bourdain
In a large bowl, prepare the red velvet or devil’s food cake batter.
In a separate bowl, combine cream cheese, powdered sugar, and vanilla, stirring until there are no lumps.
Divide the batter evenly among a lined muffin tin.
Bake for 20 minutes, then cool.
Pipe the cream cheese frosting onto each cupcake, then top with red velvet crumbs.
Enjoy!
Chef Cyndee Not only does our CSC team prepare all of our grab-and-go items on campus, the team prepares food for catering events and dining units with the ability to make any-size recipe from 4 people to over 500. We are providing a scaled-back, easy-to-make version of our Red Velvet Cupcakes.
In 4-inch hotel pans, evenly distribute the carrots, onions, and celery into the bottoms of the pans.
Remove briskets from plastic wrapping, and pat dry with paper towels.
In a separate plastic container, combine spices and herbs and mix thoroughly.
Trim excess fat from the tops of briskets, and then rub judiciously with spice blend.
Cover pans first with plastic wrap, and the foil. Tightly close over pans.
Place briskets in preheated 225° oven, and roast for approximately 12-18 hours, until you can easily pull meat apart with two forks.
Remove briskets, let cool slightly, and then pull apart.
Mix with pan drippings from cooking, and serve with heaty sides such as mashed potatoes or scalloped potatoes.
Chef Matt Kershner “The journey is part of the experience—an expression of the seriousness of one’s intent. One doesn’t take the A train to Mecca.” – Anthony Bourdain
