Shrimp and Asparagus with Angel Hair Pasta

from the kitchen of Chef Cyndee

serves 4-6

AmountUnitIngredients
½boxUncooked angel hair pasta
½lbUncooked shrimp (16-20 per pound), peeled and deveined
¼tspSalt
tspCrushed red pepper flakes
2TbspOlive oil, divided
8spearsFresh asparagus (trimmed and cut into 2-inch pieces)
½CSliced fresh mushrooms
¼CChopped seeded tomato, peeled
2tspChopped green onion
½CChicken broth
1 ½tspMinced fresh basil
1 ½tspMinced fresh oregano
1 ½tspMinced fresh parsley
¼CGrated 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.
Cyndee picChef Cyndee

Oatmeal Blueberry Cookies

from the kitchen of Chef Cyndee

AmountUnitIngredients
1CUnsalted butter, room temperature
1CPacked brown sugar
½CGranulated sugar
1tspBaking powder
¼tspBaking soda
2tspCinnamon
½tspSalt
2Eggs
1tspVanilla
¾CAll-purpose flour
1 ½COld Fashioned Rolled Oats
1CFrozen 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.
Cyndee picChef Cyndee

Flan

from the kitchen of Chef Chris

16 4-oz tins

AmountUnitIngredients
7eachLarge eggs
1pinchSalt
1TspVanilla
CanEvaporated milk
1CanCondensed milk
½CSugar
1CSugar
164oz 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. 
Chef Chris ZambitoChef Chris Zambito: “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”

Peppery Peach-Glazed Pork Loin

from the kitchen of Chef Marissa DioGuardi

yields 6 servings

Pork Loin
AmountUnitIngredients
1Pork tenderloin (approximately 1½ pounds)
8ozPeppery peach sauce, prepared
1tspBlack pepper (ground)
1tspKosher salt
1TbspOil
Peppery Peach Sauce
AmountUnitIngredients
2clovesGarlic
4lbsPeaches
1 ½CRaspberries (fresh)
1Jalapeno pepper
1tbspLemon juice
2CGranulated sugar
½tspSalt
¼CApple 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.
Marissa DioGuardiChef Marissa DioGuardi

Potato Salad

from the kitchen of Chef Chris

25 servings

AmountUnitIngredients
6Red-skinned potatoes
4stalksCelery
1CShredded carrots
3CMayo (or until creamy)
3ozDijon mustard
3ozDill (fresh or dry)
3ozPickle juice
2TbspGarlic powder
2TbspOnion powder
Salt and pepper to taste
8ozDill pickles (chopped)
1CChopped 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.
Chef Chris ZambitoChef Chris Zambito: “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”

Macaroni Salad

from the kitchen of Chef Chris

25 servings

AmountUnitIngredients
3lbsElbow pasta
3stalksCelery
1CShredded carrots
2CMayo (or until creamy)
4ozSour cream (or until creamy)
3ozDill weed
1TbspOnion powder
1TbspGarlic 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.
Chef Chris ZambitoChef Chris Zambito: “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”

Italian Pasta Salad

from the kitchen of Chef Chris

25 servings

AmountUnitIngredients
3lbRotini
2CSliced black olives
3lbsCubed cheddar cheese
3CBanana peppers
2pintsGrape tomatoes (sliced in half)
1CShredded carrots
2CSliced green olives
3headsBlanched broccoli
5CItalian dressing
3ozDry 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.
Chef Chris ZambitoChef Chris Zambito: “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”

Mexican Feast

from the kitchen of Chef Wilson


Elote (Mexican Street Corn)

AmountUnitIngredients
6earsCorn on the cob
1CMayonnaise
½CSour cream
¼CCotija cheese, finely crumbled
1tspChili powder (preferably ancho)
2clovesFresh garlic (minced)
1TbspCilantro (finely chopped)
1Fresh 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.

Queso Blanco

AmountUnitIngredients
3Fresh poblano chiles
5TbspButter
½Spanish onion (minced)
1Jalapeno
2Garlic cloves (minced)
5TbspAP Flour
1 ½CMilk
1 ½CHeavy cream
1tspChili powder
2CShredded cheddar
2CShredded 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)

AmountUnitIngredients
3Avocados (pitted, peeled and mashed)
¼CFresh pico de gallo (recipe included below this one)
1Lime
1TbspFresh cilantro (minced)
1pinchCayenne 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)

AmountUnitIngredients
2lbsRoma tomatoes (diced small)
½Onion (diced small)
2TbspFresh cilantro (minced)
2Small jalapenos (minced)
2TbspFresh lime juice
¼CRed 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)

AmountUnitIngredients
4lbsChicken breast
½CLime juice
2Chipotle peppers in adobo
5Garlic cloves
½TbspSugar
½CCanola oil
2 ½CRed onion (diced)
3tspCumin
3tspOregano
  • 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.

Cilantro Lime Rice

AmountUnitIngredients
3CLong grain rice (or basmati rice)
4 ½CWater
2tspSalt
2Limes (juiced)
¼CFresh cilantro (chopped)
2TbspVegetable 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

AmountUnitIngredients
2-3Poblano peppers (seeded and thinly sliced)
1Spanish onion (thinly sliced)
1Garlic clove (minced)
2TbspCanola oil
½tspOregano
to tasteSalt
  • 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)


AmountUnitIngredients
1lbShrimp (peeled and deveined)
2TbspSalt
¾CLime juice (juice from 4-6 limes)
¾CLemon juice
1CRed onion (finely chopped)
1Poblano chile (ribs and seeds removed, minced)
1CFresh cilantro (chopped)
1Cucumber (peeled, diced into ½-inch pieces)
1Avocado (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

AmountUnitIngredients
½GallonFrench vanilla ice cream
3CCornflakes (crushed)
4tspCinnamon
¼CPowdered 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 CastilloChef 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.’

Beef Burgundy

from the kitchen of Chef Chris

eight to ten portions

AmountUnitIngredients
3TbspCanola oil
½CAll purpose flour
2lbsBeef chuck (cubed)
2Onions (diced)
1CCelery (diced)
1CCarrots (diced)
1TbspGarlic (minced)
8ozTomato sauce
1CBurgundy wine (or any dry red wine)
4CBeef stock
2Bay leaves
3sprigsFresh thyme
2CButton mushrooms (sliced)
2lbsPotatoes (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 ZambitoChef Chris Zambito: “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”

Cannoli Dip

from the kitchen of Chef Chris

twelve to fifteen servings

AmountUnitIngredients
2lbsSupreme whole milk ricotta
4CConfectioners’ sugar
1tspGround cinnamon
1tspPure vanilla extract
2ozHershey 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 ZambitoChef 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.”