Future Chefs

Thai Doughnuts with Grilled Pineapple and Mango Coulis

Laura — Sat, 04 May 2013 16:35:54 +0000

Quincy team developed an Asian-inspired menu for this year’s Cook Off with the support of their chef instructor Patrick Noe.

Thai Doughnuts with Grilled Pineapple and Mango Coulis

2013-05-04 16:34:58

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Ingredients

1 cup sugar

1 tablespoon butter

1 egg

1/2 tsp salt

2 tsp baking powder

3 1/2 cup flour

1tsp nutmeg

1 cup milk

1/4 pound of butter

1/2 cup olive oil

Two nice slices of pineapple, grilled

1 ripe mango, peeled and cut into chunks

1/2 cup simple syrup (cold)

Instructions

In the bowl of a standing mixer cream together butter and sugar at a medium speed until the mixture is light and fluffy. Lower the speed then add the egg. Continue to mix until incorporated.

In a separate bowl, mix together salt, baking powder, flour, and nutmeg.

Add flour mixture gradually to butter mixture, alternating with milk until flour and milk are added. Let dough rest in the fridge for about 30 minutes then roll out the dough 1/2 to 1/4 inch thick. Flour well and cut the dough into rounds.

Heat butter and oil in a saucepan over

medium heat to about 325 degrees then fry the donuts for several minutes on each side. After they are fried, allow doughnuts to drain on a paper towel before serving.

For mango coulis, blend mango with simple syrup until it becomes pourable.

Plate doughnut with grilled pineapple slice and use mango coulis to garnish.

By Quincy High School Team 2013

Adapted from Original Recipe

Future Chefs http://www.futurechefs.net/

Soy Marinated Chicken with Daikon Radish Dumplings in Chicken Miso Reduction

Laura — Sat, 04 May 2013 16:31:22 +0000

Quincy High students Liz, Xristos, Jasmine, Shannon, Kency, and Brianna developed an Asian-inspired menu for this year’s Cook Off with the support of their chef instructor Patrick Noe.

Soy Marinated Chicken with Daikon Radish Dumplings in Chicken Miso Reduction

2013-05-04 16:30:16

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Chicken

2 chicken boneless chicken breasts

2tsp minced garlic

1 tsp ground ginger

2 tablespoons honey

Pinch of red pepper

1 tsp sriracha

1 cup soy sauce

2/3 cup white vinegar

Broth

2 cups chicken stock

2 tbsp. miso

Dumpling Filling

1 1/2 cups napa cabbage, sliced

1 cup thinly sliced scallions

1 cup daikon radish, small dice

2 tbsp. soy sauce

2 tbsp. oyster sauce

1 tbsp. sugar

Pepper to taste

Dumpling Dough

2 cups all purpose flour

3/4 cup hot water, divided

Chicken

Combine garlic, ginger, honey, red pepper, sriracha, soy sauce, and vinegar in a medium sized bowl. Add chicken and set aside to marinate.

Dumpling Filling

Mix all ingredients together in a medium sized bowl and set aside.

Dumpling Dough

Put flour in the bowl of a standing mixer fitted with the paddle attachement. Add 1/2 cup water and allow to incorporate, then add an additional 1/3 cup water. Add an additional 2-3 tablespoons water until the dough comes together. Mix on a medium speed for 5-10 minutes or until the dough becomes soft and elastic.

Divide dough into small pieces then rol them out into disks about 3 inches in diameter. Place a heaping tablespoon of filling into the disk then fold and crimp the edges to seal in the filling. Set dumplings aside on a floured surface.

Preparation

To cook dumplings, heat 2 tablespoons of oil in a large saute pan.

Sear the flat side of the dumplings for several minutes or until golden brown.

Add a small amount of chicken miso reduction to the pan then cover it to allow the dumplings to steam. When broth is fully evaporated, the dumplings should be fully cooked and ready to eat.

For final assembly, heat a tablespoon of oil in a large saute pan over medium high heat. Sear the marinated chicken breasts and finish cooking them in the oven. Plate chicken with three dumplings in miso broth and top with chopped scallions.

By Quincy High School

Adapted from Original Recipe

Future Chefs http://www.futurechefs.net/

Coconut Shrimp with Pineapple Pepper Salsa

Laura — Sat, 04 May 2013 16:22:54 +0000

Alisha of Everett High developed this appetizer for her team’s Caribbean-themed menu for this year’s Cook Off.

Coconut Shrimp with Pineapple Pepper Salsa

2013-05-04 16:22:03

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Ingredients

Coconut Shrimp

6 shrimp, peeled and deveined

1/4 cup flour

Pinch of salt, pepper, and cayenne

1/4 cup coconut milk

2 eggs

1 tbsp. hot sauce (i.e. Tabasco)

1 cup shredded coconut

1 cup panko breadcrumbs

Vegetable oil, for frying

Pineapple Salsa

1 plum tomato, seeded, and diced

1/2 cup red onion, small diced

1/2 cup seedless cucumber, peeled, diced

2 tbsp. cilantro leaf, chopped

½ jalapeno pepper, seeded and minced

1/2 pineapple, diced (approx. 1 1/2 cups)

1 lime, zested

1 tbsp. lime juice

1/8 tsp. coriander

1/8 tsp. cumin

Shrimp

Mix spices and flour together in a small bowl.

Whisk together eggs, coconut milk, and hot sauce in a second bowl and set aside.

Mix together breadcrumbs and coconut in a third bowl and set aside.

Set up a breading station by placing shrimp in seasoned flour, then moving into egg wash, then tossing in coconut-breadcrumb mixture.

Heat several cups of oil in a small saucepan over high heat until it reaches about 350 degrees.

Place shrimp in hot oil and cook for two minutes on each side, or until the breaded coating turns golden brown.

Salsa

Salt and pepper to taste.

Combine all ingredients in a large bowl and mix well. Season with salt and pepper to taste.

By Everett High School

Adapted from Original Recipe

Future Chefs http://www.futurechefs.net/

Jerk Seasoned Pork Tenderloin with Mixed Berry sauce and Caribbean Rice

Laura — Sat, 04 May 2013 16:17:13 +0000

Created for the Future Chefs Cook Off 2013

Jerk Seasoned Pork Tenderloin with Mixed Berry sauce and Caribbean Rice

2013-05-04 16:14:23

Geovanni of Everett High developed the following entree inspired by the flavors of the Caribbean with the assistance of his chef instructor Despina Makredes. James assisted with recipe execution on the day of the competition.

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Jerk Seasoned Pork Tenderloin

1 pork tenderloin, trimmed

2 tbsp. light brown sugar

2 tsp. salt

1/2 tsp. cinnamon

1 tsp. cumin

1/2 tsp. allspice

1/4 tsp. nutmeg

1/8 tsp. cayenne

1/2 tsp. onion powde

1 tsp. garlic powder

1/2 tsp. black pepper

Berry Sauce

2 cups fresh blueberries (reserve a few for garnish)

1 cup blackberries (save a few for garnish)

1 oz. orange juice (about 2 tbsp.)

2 tsp. orange zest

1 tsp. grated fresh ginger

1 tbsp. sugar

Caribbean Rice

2 tbsp. butter

1 tsp. vegetable oil

1/2 onion, small diced

1 clove garlic, minced

1 serrano chili, seeded and finely diced

1/2 cup red kidney beans, cooked

1/8 tsp. allspice

1/8 tsp. curry

1/8 tsp. cinnamon

1 cup Uncle Ben's rice

2 cups chicken broth

1/4 cup coconut milk

1 tsp. lime zest

1 sprig thyme

2 tsp. salt

1/2 tsp. black pepper

1/2 cup green peas

2 scallions, thinly sliced

3 sprigs cilantro, roughly chopped (save some whole for garnish)

Instructions

Preheat oven to 350 degrees.

Chicken

Combine all spices and sugar in a bowl and mix thoroughly.

Tie tendeloin with twine. Rub with jerk seasoning and 2 tbsp. olive oil.

Preheat a cast iron skillet over medium high heat then sear the tenderloin on all sides. Place the skillet in the oven and cook until it reaches an internal temperature of 155 degrees (approx. 10 minutes).

Sauce

In a medium sauce pan, heat berries (except those for garnish) over medium heat. Add remaining ingredients and simmer until berries break down and sauce begins to thicken.

Rice

In a large saute pan, heat butter and oil over medium heat. Cook onions, garlic, and chili until tender. Add beans and coconut milk and bring to a simmer.

Add rice and chicken stock as well as spices, lime zest, thyme, and salt and pepper.

Bring rice to a simmer and cook, covered, for about 20 minutes or until the rice is tender and the liquid has been absorbed.

Stir in peas, scallions, and cilantro. Serve.

By Everett High School Team

Adapted from Original Recipes

Future Chefs http://www.futurechefs.net/

“Reese’s” Peanut Butter Cups

Future Chefs — Sun, 28 Apr 2013 18:35:13 +0000

“Reese’s” Peanut Butter Cups

2013-04-28 18:34:33

Yields 55

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Ingredients

1 16-oz Jar if creamy peanut butter (or use whatever you have)

1 2-lb bag (or 2 1-lb bags) of high quality chocolate chips, milk or dark (we’re a MILK chocolate sorta family)

1 1/2 C. Powdered sugar

4-6 T. Melted butter

Cooking Spray

Mini Cupcake Papers

Instructions

Melt butter in microwave. Empty the peanut butter into a bowl and stir in the powdered sugar. Mix in 4 Tablespoons of melted butter. If it seems a little dry and crumbly, add another 1 to 2 Tablespoons of melted butter. Just enough to make into a thick, smooth filling. Set aside.

Melt the chocolate in a double boiler (or the microwave), stirring often until it becomes smooth and velvety.

Arrange your cupcake papers onto a baking sheet and lightly mist with cooking spray. (I used my mini muffin pans.)

Spoon the melted chocolate into the cupcake papers, coating the bottoms and sides entirely. I had to use one finger to “coax” the chocolate up the sides of the cupcake wrapper. Set the extra chocolate aside.

Once all cupcake papers are coated, place the tray in the refrigerator to cool for about five to ten minutes.

Pipe or spoon the peanut butter mixture into the cooled chocolate cups. I used a Ziploc bag to pipe the mixture into the cups…SO fast and easy that way!

When all the chocolate cups are filled, dip one finger into some water and then press down on each glob of filling to flatten a bit. Then spoon the remaining melted chocolate over the top of the peanut butter and place the tray back in the refrigerator for another 30 minutes to set completely.

Future Chefs http://www.futurechefs.net/

Brown Butter Rice Crispy Treats

Future Chefs — Sun, 28 Apr 2013 18:28:24 +0000

Brown Butter Rice Crispy Treats

2013-04-28 18:27:41

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Ingredients

1 C. unsalted butter (2 sticks)

½ vanilla bean, split lengthwise (or 1 tsp. vanilla extract)

2 10oz. bags marshmallows

9 C. crispy rice cereal

Instructions

Butter a 9 by 13 inch baking pan, coat it with cooking spray or line it with parchment.

In a large saucepan, melt the butter over low heat. As the butter melts, use the tip of the knife to scrape the seeds from the vanilla bean directly into the butter (or add vanilla extract).

Once the butter has melted, it will start to bubble and crackle. If you lean in and listen, it will sound like an audience of people politely clapping their hands. Watch the butter carefully and you will see it starting to brown. As soon as the bubbles subside, the butter will be fully browned (this should take about 5 minutes). Make sure and add the marshmallows right away so that the butter does not burn. Add the salt as well and stir constantly over low heat until the marshmallows are totally melted.

Remove the pan from the heat and add the cereal. Mix well with a wooden spoon to coat the cereal evenly with the marshmallow mixture. Turn the mixture into the prepared pan and pat it into an even layer. Let cool to room temperature (about an hour) then cut to serve.

These treats can be stored in an airtight container at room temperature for up to 2 days.

By Joanne Change

Adapted from Boston’s flour Bakery and Café

Future Chefs http://www.futurechefs.net/

Caramelized Onion and Apple Relish

Future Chefs — Sun, 28 Apr 2013 18:23:16 +0000

Caramelized Onion and Apple Relish

2013-04-28 18:21:10

Yields 2

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Ingredients

1/4 C. Vegetable oil

4 oz. Butter

4 C. Onions, diced

4 Apples, peeled, cored and brunoised

3 T Lemon juice

1 t. Cayenne pepper

1/4 C. Honey

1.5 C. Riesling or any other dry white wine

Salt and Pepper

Directions

In a large saucepan, heat oil and butter over medium high heat.

Add onions and cook about 40 minutes or until caramelized.

In a bowl toss together apples and lemon juice until well coated.

Add to saucepan; increase heat to high and cook for 10 minutes or until apples are brown.

Add cayenne pepper and honey; mix thoroughly.

Add wine and REDUCE for 20 minutes.

Season with salt and pepper to taste.

Future Chefs http://www.futurechefs.net/