April 7th, 2009 Chef
Asian Chicken Wraps
Yields 4
Ingredients
16 Bibb leaf lettuce
2# shredded left over roasted chicken
1 teaspoon minced garlic
2 tablespoon sweet soy
1tablespoon minced pickled ginger
1 tablespoon Thai Chili Sauce
2 bunches of Scallions
2 Cucumber
1 diakon radish
1 large carrot
1 tablespoon sesame seeds
Method
Shred carrot, diakon, cucumber on a mandoline place in a bowl, add ingredients and toss set aside for 15 minutes to soften. Place on bibb lettuce wraps and serve.
** What a great Demo!!! I have to start off by saying sorry if hit any of you ladies in the face with an egg…( you had to be at the demo to understand) and for those in the back row, Great hands!!
I want to thank everyone that came out to the demo and hope everyone walked away learning something new and wanting to try something new in your kitchen. I hope to see everyone at Blue Canyon soon….The Patio will be opening up soon….ya I know its snowing out right now!~! -
Cheers,
Brandt
You can do anything in the world…………..but not Everything!!!!!
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February 17th, 2009 admin
Left Over Gourmet
Roast Beef & Caramelized Onions & Cabbage Roasted Garlic Au Jus
Day 1 the Next Day
Ingredients
· 2 Cup Left Over Roast Beef – Pot Roast
· 2 Tablespoons Garlic
· 1 Teaspoon Ginger
· 1 Tablespoon Sesame Oil
· 1 Teaspoon Coriander
· 1 Cup Shredded LEFT OVER Cabbage
· 1/2 Cup minced Green Onions
· 12 each Won-ton Wrappers
Method-
Mix chopped Pot Roast, Ginger, Sesame Oil, Greens Onions, and Coriander in a bowl. Brush edges of won-ton skins with water and place filling in center. Fold the circles in half and press to seal making sure to squeeze out any air. Stand the dumpling up on the folded side and press slightly so that they stand up.
Left over Sauce, Heat up the Left over Garlic Au Jus, Simply add Soy Sauce, and some Thai Chili Sauce bring to a simmer and turn off. Strain and serve as either a broth or a dipping sauce for Pot Stickers.
Left Over Roast Beef Enchiladas
Ingredients
· 4-6 Cups Shredded Left Over Roast Beef-Pot Roast
· 1 White Onion Peeled Small Diced
· 10-12 each Corn Tortillas
· 1 Cup Monterey Cheese
· 2 Cups Cheddar Cheese
· 14 Ounces Green Chilies Can & Drained
· 1 Tablespoon Cumin
· 2 Cups Ice Berg Lettuce
· 1 Cup Sour Cream
· 4 Cups Tomato Sauce
· 1 Cup Fresh Salsa
· 1 Tablespoon Minced Garlic
· ½ Cup Sliced Black Olives
Method
· In a skillet over medium high heat add Onions and sauté till almost translucent. Stir in beef, garlic and chili peppers continue cooking until everything is warmed through. Pour tomato sauce and cumin and incorporate well. Remove from heat. Spoon mixture into corn tortilla and add a small amount of Salsa, cheddar cheese and olives. Fold tortilla up and place in a casserole dish. Repeat process with remaining filling. Pour the other half of the tomato sauce and sour cream over the entire tortillas top with green onions and reserved cheese. Bake for 350 degrees for 30 minutes. Serve with shredded iceberg lettuce and sour cream; jalapenos are optional to spice things up.
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