Recipes From CAS – Page 3 – Recipes from Geneseo's chefs, for you

December 1, 2021December 13, 2021

Shrimp Scampi with Capellini Pasta

from the kitchen of Chef Marissa DioGuardi

8 servings

Amount	Unit	Ingredients
1	lb	Capellini pasta
2	Tbsp	Oil
6	Tbsp	Unsalted butter
4	tsp	Garlic, peeled and minced
1	tsp	Crushed red pepper
1¼	lbs	Shrimp (26/30)
1	tsp	Ground black pepper
2	Tbsp + 1 tsp	Salt
1	tsp	Italian seasoning
½	C	Grated parmesan
1	Tbsp	Lemon Juice
4	C	Fresh spinach
2	Tbsp	Fresh parsley, chopped

Bring 5 quarts of water to a boil in a sauce pot. Once water is boiling, add 2 Tbsp of salt.
Add the pasta and stir to keep the pasta from sticking. Once pasta is done, turn off the heat.
Quickly and loosely drain the pasta into a colander in the sink. Noodles should still be wet. Do not rinse the pasta, though. The starch in the water is what helps the sauce adhere to your pasta.
In a sauté pan over medium heat, combine the oil with the garlic, red pepper flake, 1 tsp of salt, and black pepper.
Add the shrimp and cook until pink in color. Then add the spinach and Italian seasoning until the spinach has wilted.
Turn the heat down to low and add in your warm pasta, butter, parmesan, parsley, and lemon juice before serving.

November 10, 2021November 10, 2021

Pork Belly Ramen Noodle Bowl

from the kitchen of Chef Chris Mejia

10 servings

Amount	Unit	Ingredients
2	lbs	Chicken carcasses
1	lbs	Sweet onions, chopped
2	oz	Ginger root, chopped
¼	lb	Carrots, chopped
2	cloves	Garlic, chopped
1	whole	Pork Belly
		Fresh Ramen Noodles

Bring chicken carcasses to a boil, then drain and rinse bones.
Bring blanched carcasses to a boil, along with the vegetables.
Reduce heat to a steady rolling boil and cook for 12 hours, adding water as needed.
Strain out all vegetables and bones, and add water to yield ½ gallon total.
Using an immersion blender, blend stock on high to emulsify suspended chicken fats until broth is rich, creamy, and homogenous.
Season with salt.
Bring the pork belly to room temperature, then score the fat.
Season all over with finely ground sea salt.
Cook at 225° combi-steam for 30 minutes.
Reduce heat to 175° and cook for 45 minutes.
Allow to rest for 20 minutes.
Add pan drippings to broth.
Slice meat into very thin slices.
Add fresh ramen noodles to boiling water and cook for 4 minutes.
Remove from water and drain completely.
Add drained noodles to bowl.
Top with ramen broth.
Top with slices of pork belly.
Garnish with fresh scallions and furikake

February 8, 2021June 12, 2020

Meatloaf

from the kitchen of Chef Chris

8 servings

Amount	Unit	Ingredients
1 ½	lbs	Ground beef
½	lb	Ground pork or ground beef
¼	C	Minced onion
2	Cloves	Minced garlic
2	Eggs	(beaten)
¾	C	Sweetened applesauce
1	C	Italian-style breadcrumbs
¼	C	ketchup for mixture
½	C	ketchup to coat the top
1 ½	tsp	Salt
⅕	tsp	Black pepper
		Non-stick pan spray

Preheat oven to 350 degrees.
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.

January 12, 2021June 12, 2020

Shrimp and Asparagus with Angel Hair Pasta

from the kitchen of Chef Cyndee

serves 4-6

Amount	Unit	Ingredients
½	box	Uncooked angel hair pasta
½	lb	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.

December 7, 2020June 12, 2020

Oatmeal Blueberry Cookies

from the kitchen of Chef Cyndee

Amount	Unit	Ingredients
1	C	Unsalted butter, room temperature
1	C	Packed brown sugar
½	C	Granulated sugar
1	tsp	Baking powder
¼	tsp	Baking soda
2	tsp	Cinnamon
½	tsp	Salt
2		Eggs
1	tsp	Vanilla
¾	C	All-purpose flour
1 ½	C	Old Fashioned Rolled Oats
1	C	Frozen blueberries

Preheat oven to 350°.
In a large mixing bowl, beat butter 30 seconds until creamy.
Add brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt. Mix until combined.
Beat in eggs and vanilla until combined.
Mix in flour; stir in oats.
Refrigerate dough 30 minutes; divide in half and add frozen blueberries to half at a time.
Scoop dough into 2 Tbsp. size balls; place 2 inches apart on an ungreased cookie sheet.
Bake at 375° for 15 minutes or centers are completely set and cookies are golden brown.
Cool 10-15 minutes on cookie sheet; remove to wire rack to cool completely.

November 13, 2020June 15, 2020

Flan

from the kitchen of Chef Chris

16 4-oz tins

Amount	Unit	Ingredients
7	each	Large eggs
1	pinch	Salt
1	Tsp	Vanilla
1½	Can	Evaporated milk
1	Can	Condensed milk
½	C	Sugar
1	C	Sugar
16		4oz tins/ramekins

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.

October 5, 2020June 16, 2020

Peppery Peach-Glazed Pork Loin

from the kitchen of Chef Marissa DioGuardi

yields 6 servings

Pork Loin
Amount	Unit	Ingredients
1		Pork tenderloin (approximately 1½ pounds)
8	oz	Peppery peach sauce, prepared
1	tsp	Black pepper (ground)
1	tsp	Kosher salt
1	Tbsp	Oil
Peppery Peach Sauce
Amount	Unit	Ingredients
2	cloves	Garlic
4	lbs	Peaches
1 ½	C	Raspberries (fresh)
1		Jalapeno pepper
1	tbsp	Lemon juice
2	C	Granulated sugar
½	tsp	Salt
¼	C	Apple cider vinegar

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.

September 9, 2020June 16, 2020

Potato Salad

from the kitchen of Chef Chris

25 servings

Amount	Unit	Ingredients
6		Red-skinned potatoes
4	stalks	Celery
1	C	Shredded carrots
3	C	Mayo (or until creamy)
3	oz	Dijon mustard
3	oz	Dill (fresh or dry)
3	oz	Pickle juice
2	Tbsp	Garlic powder
2	Tbsp	Onion powder
		Salt and pepper to taste
8	oz	Dill pickles (chopped)
1	C	Chopped bacon

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.

August 3, 2020June 12, 2020

Macaroni Salad

from the kitchen of Chef Chris

25 servings

Amount	Unit	Ingredients
3	lbs	Elbow pasta
3	stalks	Celery
1	C	Shredded carrots
2	C	Mayo (or until creamy)
4	oz	Sour cream (or until creamy)
3	oz	Dill weed
1	Tbsp	Onion powder
1	Tbsp	Garlic powder
		Salt and pepper to taste

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.

July 8, 2020June 12, 2020

Italian Pasta Salad

from the kitchen of Chef Chris

25 servings

Amount	Unit	Ingredients
3	lb	Rotini
2	C	Sliced black olives
3	lbs	Cubed cheddar cheese
3	C	Banana peppers
2	pints	Grape tomatoes (sliced in half)
1	C	Shredded carrots
2	C	Sliced green olives
3	heads	Blanched broccoli
5	C	Italian dressing
3	oz	Dry Italian dressing mix

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.