Friday, January 27, 2012

Second Week of Classes

This week was great for classes.

On Monday, we prepped stocks and other items for the next day's class and practice knife skills.

It was a lot of fun.

Tuesday was great. We ran a banquet meal set up, with every class providing something.

My class provided the soup. White Bean Au Pistou. It was a delicious soup, starting with browning bacon, and sweating the celery, carrots and onions. Deglazing the pan with a bit of white wine, and adding tapioca flour. Adding 2 gallons of chicken stock, bringing to a boil. Salt, pepper and Worchestershire sauce to taste. Once a nice simmer is going and the beans a re soft, we added a little tomato pistou (a mix of tomatoes, garlic and basil) and used an immersion blender to thicken the soup a bit.

Topped with a sliced bagette crouton, a tomato-basil concasse and a freshly baked parmesan cheese crisp, it was very delicious. A nice hearty soup that is right for any occasion.

What a great week!

Friday, January 20, 2012

Philly Cheese Steak Wraps with Raspberry Chipotle Sauce

Philly Cheese Steak Wraps


32 ounces Thinly Sliced Angus Beef Sirloin Philly Steak
3 large Green Bell Pepper, sliced in strips
2 large Vidalia Onions, cut in half and sliced
2 or 3 Garlic cloves, minced with salt and EVOO
2 cups of shredded Mozzarella cheese
8 ounces Cream Cheese
8 ounces Butter
10- 12 inch flour tortillas
Macadamia Nut Oil with Chili and Lime


Take a mixing bowl and add the cream cheese and the butter together and using a beater (electric would probably be best here since they will be pretty firm), beat for 2 minutes until they have combined evenly into a nice fluffy mixture. Set aside while you prepare the rest of your mise en place.

Heat a teaspoon of macadamia nut oil in a skillet and add onions and peppers. Cook veggies until tender. I like to seared a few until they are half blackened. Add salt and pepper to taste, if you like.

In a separate skillet or after the veggies are done, you can set them aside and use the same pan. if using a separate skillet then heat another teaspoon or two of the oil up.

If using the same pan as the veggies, pour a tablespoon or more of white wine vinegar into the pan and scrape the pan for any veggie particles left on the pan. Once you have a nice little sauce add your garlic. After the garlic has become tender and a little tan, toss in your philly steak and cook thoroughly. Add salt and pepper to taste.

Once all the cooked meat and veggies are done, you are ready to make some wraps!

Set up an easy assembly line of all your products and make sure you heat up the tortillas for easy folding.

Using a flexible spatula, spread some cream cheese butter mix on half a tortilla, stack on some meat. Not too much so as to prevent folding/rolling. Top with strips of onion and bell pepper, as well as some Mozzarella cheese.

Fold as you would a burrito, closing both ends.

Once all your wraps are folded, using a dry and clean flat skillet, or a panini sandwich press, heat your wraps until the tortilla is firm and a bit browned. This will melt all cheese and butter and spreading it through the meat and veggies.

After the browning, cut all the wraps in half with a diagonal cut and serve hot with a cold Raspberry Chipotle Sauce as a dip or drizzled on top.

Raspberry Chipotle Sauce


2 tablespoons olive oil
3 large jalapeno peppers, seeded and diced
2 cloves garlic, minced
4 teaspoons adobo sauce
12 ounces of fresh raspberries
1/2 cup apple cider vinegar
1/2 teaspoon salt
1/4 cup brown sugar
1/3 cup white sugar


Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in the garlic, and adobo sauce and bring to a simmer. Stir the raspberries into the sauce and cook until soft, the raspberries should start falling apart, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Pour the sauce to a bowl and allow to cool overnight before serving.


A well-rounded partner for this meal is a dark green salad.

You can find a nice mixture of baby lettuces (Green Romaine, Red Romaine, Red Oak, Green Oak, Tango, Lolla Rossa, Red Leaf, Green Leaf), baby greens (Mizuna, Arugula, Tatsoi, Mache, Red Chard, Green Chard, Baby Spinach), Endive and Radicchio at any store, usually pre-packaged. Or you can just make your own mix from anything you prefer. Top the lettuce with mandarin oranges, brown sugar pecans and feta cheese. Using the Raspberry Chipotle Sauce as a dressing will take the flavors even further. Just make extra sauce!

Healthy Options:

Use fat free cream cheese.
Change the butter to any veggie spread.
Use whole wheat tortillas.
Try low fat mozzarella cheese.

Enjoy this great meal with friends and family!!


Please be aware of friends and family's allergies. In this recipe, a nut oil was used. If there are people who are allergic to nuts, please use another type of oil, such as Olive Oil.

Thursday, January 19, 2012

First Week Complete!

Well my first week of culinary classes is complete!

I am so thankful to my wife who let me start this course to my dream. My excitement when I got home tonight was so thorough that I was shaking! I can't wait to get into the meat of the courses and start my projects and get to know the other students.

My guinea pigs (wife, cousin and other friends) are also excited.

Since this was my introductory week, I don't have a lot of information to share, other than it was fun.

Tomorrow I will have a recipe up and next week I will have another post concerning the classes.

Enjoy your food!!