Category: CAS Chefs’ Favorite Recipes

from the kitchen of Chef Wilson

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Elote (Mexican Street Corn)

Amount	Unit	Ingredients
6	ears	Corn on the cob
1	C	Mayonnaise
½	C	Sour cream
¼	C	Cotija cheese, finely crumbled
1	tsp	Chili powder (preferably ancho)
2	cloves	Fresh garlic (minced)
1	Tbsp	Cilantro (finely chopped)
1		Fresh lime (cut into wedges)

• 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.

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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.

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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.

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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.

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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

• Puree all 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.

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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.

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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.

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Shrimp Ceviche (with Fresh Avocado)

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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.

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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.

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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.’

from the kitchen of Chef Chris

eight to ten portions

Amount	Unit	Ingredients
3	Tbsp	Canola oil
½	C	All purpose flour
2	lbs	Beef chuck (cubed)
2		Onions (diced)
1	C	Celery (diced)
1	C	Carrots (diced)
1	Tbsp	Garlic (minced)
8	oz	Tomato sauce
1	C	Burgundy wine (or any dry red wine)
4	C	Beef stock
2		Bay leaves
3	sprigs	Fresh thyme
2	C	Button mushrooms (sliced)
2	lbs	Potatoes (diced)

• 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.”

from the kitchen of Chef Chris

twelve to fifteen servings

Amount	Unit	Ingredients
2	lbs	Supreme whole milk ricotta
4	C	Confectioners’ sugar
1	tsp	Ground cinnamon
1	tsp	Pure vanilla extract
2	oz	Hershey semi sweet mini chocolate chips

• Cream ricotta cheese in mixer with paddle attachment, until smoothly blended. Reduce speed to low add confectioners’ sugar and blend well.
• Add cinnamon and vanilla; blend until smooth.  Gently fold in the chocolate chips until evenly dispersed.
• Serve with waffle cones, strawberries or graham crackers.
• Store in refrigerator for 3-5 days.

Chef Chris Zambito: “One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”

from the kitchen of Chef Wilson

six 8-ounce portions

Amount	Unit	Ingredients
1	lb	Rigatoni pasta
3	Tbsp	Vegetable oil
1 ½	lbs	Chicken thighs (diced into cubes)
	to taste	Salt & Pepper
1		Onion (medium diced)
1	each	Green & red bell pepper (medium diced)
1	Tbsp	Garlic cloves (minced)
½	C	Hot cherry peppers
1	C	Heavy cream
2	Tbsp	Grated parmesan
28	oz	Crushed tomatoes

• Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook according to instructions, until tender yet firm to the bite. Drain and set aside.
• Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned and no longer pink in the center, about 8-10 minutes. Remove the chicken from the skillet and set aside.
• Add onions, bell peppers, and garlic into the skillet. Cook and stir until onion softens, about 6 minutes. Add crushed tomatoes, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; allow to simmer for 10 minutes then stir in cooked pasta.
• Finish with Parmesan cheese and serve.

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.’

from the kitchen of Chef Wilson

six-eight portions

Amount	Unit	Ingredients
1	lb	Mild Italian sausage links
1	C	Onion, minced
4	cloves	Garlic, slivered
2	heads	Escarole (about 2 lbs)
15	oz	Cannelini (or great northern white beans)
2	C	Chicken stock
1	C	White wine (optional)
½	tsp	Crushed red pepper
2	Tbsp	Shredded parmesan
1	Tbsp	Unsalted butter
1	tsp	Salt
½	tsp	Black pepper
2	Tbsp	Olive oil

• Lay sausage on a greased sheet tray.  Place in 350° oven for 10-15 minutes, or until internal temperature reaches 155°. Let the sausage cool and slice into 1 in. pieces.
• Thoroughly wash the escarole then cut into small, 2in x 2in pieces.
• Heat oil in a large sauce pan.
• Add onions to the pan and cook for 4-5 minutes until tender.
• Put garlic and escarole in pan, then mix.
• De-glaze the pan with white wine, and cook for 5 minutes.
• Add the sausage and beans, and mix to incorporate all ingredients.
• Season with crushed red pepper, salt and pepper.
• Add chicken stock to the pan and cook for 5 minutes until greens are tender.
• Add butter and mix thoroughly.
• Top with parmesan and serve.  (Great with crusty Italian bread!)

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.’

Gluten-friendly, vegan, dairy-free

from the kitchen of Chef Charlie

Amount	Unit	Ingredients
26 oz	can	Tomatoes, crushed
1	can	Red kidney beans, washed
1	can	Black beans, washed
2	each	Chipotle peppers in adobo, puréed
2	Tbsp	Cumin
1	tsp	Oregano
2	C	Vegetable broth
2	each	Green bell peppers, chopped
1	each	Yellow onion, diced
1	Tbsp	Fresh garlic, minced
2	tsp	Chili powder
1	Tbsp	Cilantro, chopped
2	Tbsp	Vegetable oil
1	small	Jalapeño, freshly minced (optional)
1	Tbsp	Brown sugar
2	each	Bay leaf
2	tsp	Smoked paprika
14 oz	package	Extra firm tofu (optional for extra protein)

• In a large sauce pot, heat the oil. Add the onions, garlic, green peppers and jalapeños, and sauté 5-6 minutes.
• Add the canned tomatoes, beans, chipotle peppers, vegetable broth, cumin, oregano, sugar, and chili powder. Add the bay leaf, smoked paprika and tofu and simmer 20 minutes, stirring frequently.
• Add the cilantro, then season with salt and pepper.

Chef Charlie Metzger: “This chili is a super easy, healthy, comforting meal to make. Full of plant-based protein and fiber from the beans, veggies and tofu. In this bowl lies everything I want in a good batch of chili, its a one pot wonder. Top with fresh avocado, cilantro or sliced jalapeno and serve with sliced lime and cornbread.”

from the kitchen of Chef Wilson

yields between eight to ten 8-oz portions

Amount	Unit	Ingredients
1	5-6 lb	Pork shoulder
2	Tbsp	Salt
1	Tbsp	Oregano
1	Tbsp	Parsley
½	C	Onion
1	Tbsp	Paprika
10-12		Garlic cloves
2	tsp	Cumin
1	tsp	Chili pepper seasoning
2	tsp	Black pepper
1		Orange
¼	C	Vegetable oil

• Pulse onion, garlic, oregano, juice of 1 orange and parsley together in a blender or food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty.
• Mix in cumin, chili, and paprika. Set aside.
• Use a knife to poke 8-10 1-inch deep holes into the meat.
• Rub oregano and garlic mixture on the meat and into the holes then Refrigerate for 4 hours or up to 3 days.
• Remove pork from the fridge and let it rest for about 30 minutes.
• Place pork on a wire rack and cover with foil.
• Roast for 4 hours at 325* F or until tender (195-205 degrees).
• Allow to cool for 20 minutes then pull apart/shred pork using tongs and a fork.

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.’

from the kitchen of Chef Wilson

eight 6-oz portions

Amount	Unit	Ingredients
4	lbs	Boneless chicken thighs (skinless)
¼	C	Lime juice
2		Chipotle peppers in adobo
4		Garlic cloves
½	Tbsp	Salt
1	tsp	Sugar
2	Tbsp	Vegetable oil
½		Red onion (diced)
1	Tbsp	Cumin
½	Tbsp	Oregano

• Trim off excess fat from chicken thighs.
• Puree all ingredients (except chicken) in blender or food processor.
• Pour marinade over chicken thighs and store for 4 hours or overnight.
• Mark marinated chicken on flame broiler (if not marking on broiler put in 400 degree oven) and cook in oven for 18-20 minutes or until internal temperature reaches at least 165 degrees.  

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.’

from the kitchen of Chef Wilson

Amount	Unit	Ingredients
1	Tbsp	Vegetable oil
½	C	Diced white onion
½	C	Diced green bell pepper
2	each	Garlic cloves (minced)
1	Tbsp	Cilantro (chopped)
1	tsp	Ground black pepper
1	tsp	Dry oregano
2	cans	Black beans, drained and rinsed
1	C	Vegetable or chicken stock
1	Tbsp	Red wine vinegar
2	Tsp	Brown sugar

• Heat oil in a saucepan over medium heat.
• Add bell onion and bell pepper then season with salt and pepper.
• Sauté until vegetables are tender, 4-6 minutes. Add garlic then sauté for one more minute.
• Add dried oregano, black beans, broth, and vinegar and sugar then simmer for 20 minutes or until most of the broth has been absorbed and beans are tender.
• Add chopped cilantro then taste for seasoning.  Add salt and pepper if necessary.

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.’

from the kitchen of Chef Wilson

twelve 4-oz portions

Amount	Unit	Ingredients
½		Onion (minced)
½		Bell pepper (minced)
2	cloves	Garlic (minced)
1	lb	Ground beef
2	tsp	Cumin
1	tsp	Black pepper
½	C	Ground tomatoes (or your favorite tomato sauce)
3		Eggs
2	C	Seasoned Italian bread crumbs
½	C	AP flour
4	lbs	Russet potatoes
1	C	Half-and-half
½	Stick	Butter
		Vegetable oil for frying

• Peel potatoes and boil in salted water about 15 minutes or until fork tender. Drain.
• In a small saucepan heat butter and cream over low heat until butter has melted. Using a potato masher slowly pour in the cream while mashing potatoes until smooth.  Season to taste with salt and pepper.  Allow to cool.
• Meanwhile, heat 2 tablespoons of vegetable oil in a large skillet over medium heat.  Add the onion, bell pepper, and garlic into the hot skillet and cook until the onion has softened and turned translucent, about 5-6 minutes. Increase heat to medium-high, and stir in the ground beef.  Stir often until the beef is no longer pink. Add cumin, pepper, tomato sauce, and 1 tsp of salt.  Taste for seasoning. When fully cooked transfer beef into a separate container and allow to cool.
• Beat the eggs in a mixing bowl, and set aside. Pour bread crumbs and flour into separate, shallow dishes, and set aside.
• Once the potatoes and beef have cooled, form the potato balls: grab a small handful of mashed potatoes, form into a small bowl shape, and fill with a tablespoon of ground beef. With both hands, roll potatoes into a smooth round ball. Gently roll the ball in the flour to coat shaking off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs.  Place the breaded potato balls onto a parchment lined baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
• To cook, heat the vegetable oil in a large saucepan or deep fryer to 350 degrees F. In batches, cook the potato balls in the hot oil until crispy and golden brown, about 3-4 minutes per batch. Drain on a paper towel-lined plate before serving.

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.’