Category Archives: Recipe of the Week

Go Hog Wild with this Pork Recipe

Another fun Local Life in Downtown Overland Park! It was a celebration of pork at The Culinary Center of Kansas City.  Chef Sergio worked a whole roast pig into a number of dishes that we gave as samples and sold as small plates in the CCKC kitchen, including Smoked Pork Belly with Red Wine Demiglace, Pork Leg Braised in Adobo Sauce (see recipe below), Roasted Pork Loin with Apple Whiskey Sauce and Roasted Pork Leg with Roasted Pork Gravy. Yum!

If you’re ready to go ‘hog wild’ in your own kitchen, try this out at home!

Pork Leg Braised in Adobo Sauce

Roasted Pork with Adobo SaucePork and Marinade

  • Pork leg, approx 10 lbs with skin removed
  • 10 garlic cloves
  • 1/2 white onion
  • 6 bay leaves
  • 1 tablespoon dried oregano
  • 1  1/2 teaspoon of ground black pepper
  • 1 1/2 teaspoon ground cumin
  • 1/2 cup fresh orange juice
  • 1/2 cup cider vinegar
  • 1 tablespoon salt

Adobo Sauce

  • 8 Ancho Peppers, cleaned & deveined
  • 6 Pasilla Peppers, cleaned & deveined
  • 2 cups orange juice
  • 1 cup cider vinegar
  • 1 cup of water
  • 1 tablespoon coarse salt
  • 3 tablespoons shortening

For marinade, roast garlic and onion in skillet on medium heat.  Then in blender, add the garlic and onion mixture with bay leaves, oregano, black pepper, cumin, juice, vinegar and salt. Blend into thick, smooth sauce.  Cut incisions in pork leg and place in large baking pan. Cover with marinade, smoothing it into the slices in the pork. Marinade in refrigerator for 6-8 hours (or even overnight), turning the meat once in that time.

Prepare the adobo sauce by tasting the peppers in a pan or grill over medium heat. Don’t overcook – it’ll go quick. Then place the peppers in a small saucepan and cover with water. Simmer for about 8 minutes or until soft. Let cool, then drain the peppers and add to blender with orange juice, vinegar, salt and water. Purée until smooth.

Bring pan with pork leg to room temperature while preheating oven to 350ºF.

Melt shortening and spread with pastry brush over the meat, covering completely. Then brush half of the Adobo sauce over the pork leg. Cover with foil and place pan in oven.

Turn meat after 1 hour, basting with juices in pan.  Turn and baste again after another hour. Figure on 1 hour of baking time for every 2 lbs of meat – so approximately 5 hours for a 10 lb leg of pork. Turn and baste every hour. Keep foil right after each turning and basting, in order to keep meat moist and tender.  If meat starts getting dry, brush on more of the adobo sauce.

When meat can be easily pulled with a fork, uncover pan and turn up oven temperature to 450ºF, roasting another 8-10 minutes to brown the meat. Remove pan and let stand 10 minutes before slicing.

 

 

 

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Don’t W(h)ine – here are the recipes…

‘Wine Walk’ was the theme of 3rd Friday LOCAL LIFE in Downtown Overland Park in August. We had fun thinking through what to make for this one!

Here are some recipes that we enjoyed.
Try them out at home and ENJOY!

Watermelon Wine CocktailWatermelon Mint Wine Cocktail

  • 1 cup watermelon, diced, chilled
  • Ice cubes, as needed
  • 1 cup pink Moscato wine, chilled
  • 1 lime, sliced in half
  • Handful of fresh mint, coarsely chopped

In a blender, add the watermelon and puree.

Fill two stemless wine or cocktail glasses with ice. Pour half of the watermelon puree and wine into each glass, distributing evenly. Squeeze the juice from a lime half into each glass.  Add some mint and stir with a spoon. Serve immediately.  Makes 2 servings.

Lavosh Crackers

  • 1-1/2 cups bread flour, unbleached, plus extra for kneading
  • ½ teaspoon salt
  • ½ teaspoon instant yeast
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • 1/3 to ½ cup water, room temperature
  • Spray oil, for bowl and countertop
  • Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds or kosher salt to taste, for topping
  1. In a mixing bowl, add flour, salt, yeast, honey, and oil.  In small increments, add water and mix with hands until mixture forms a ball.   (You may not need the full ½ cup water, but be prepared to use it all if needed.)
  2. Sprinkle flour on a clean countertop and place dough on top.  Knead dough for about 10 minutes or until the ingredients are evenly distributed. (The dough should pass the windowpane test and instant-read thermometer should read 77 to 81 degrees. It should be firmer than French bread dough, but not quite as firm as bagel dough.  It should also be satiny to the touch, not tacky, and supple enough to stretch when pulled.)
  3. In a mixing bowl that has been lightly sprayed with oil add dough ball and roll it around bowl to coat with oil.  Cover bowl with plastic wrap and set aside to ferment for 90 minutes or until dough doubles in size.  (You can also retard the dough overnight in the refrigerator in covered bowl immediately after kneading.)
  4. Transfer dough to a clean countertop that has been lightly sprayed with oil.  Using your hand, lightly press the dough into a square and dust top with small amount of flour.  Using a rolling pin that has been lightly dusted with flour,  roll dough into a paper-thin sheet that is about 15 to 20 inches in diameter. (You may need to stop from time to time to allow the gluten in dough to relax.  At these times, lift dough from counter slightly and wave it a little;  then lay back down, making sure to cover it while it is relaxing.)  Once dough has been rolled out to desired thinness, cover and allow it to relax for an additional 5 minutes.
  5. Line a baking sheet with parchment paper.  Carefully lift the sheet of dough and transfer to baking sheet. (If it overlaps the edge of pan, snip off excess with scissors.)  Preheat over to 350 degrees with rack on the middle shelf.  Mist the top of dough with a small amount of water.  Lightly sprinkle your choice of toppings on dough, keeping in mind that a little bit of spices goes a long way. (You may use one spice to cover entire piece of dough or alternate spices in rows for variety.)   Transfer to oven and bake for 15 to 20 minutes or until the dough begins to brown evenly across the top.  (Check for doneness often as the time it bakes will depend on how thinly or evenly you rolled the dough.)  When crackers reach desired doneness, remove from oven and set aside to cool in the pan for about 10 minutes.
  6. To serve, snap dough apart into shards and place on serving platter or in a basket.  Serve immediately or store in an air-tight container.    Makes 1 sheet pan of crackers.

COOKS NOTE: If you would like to serve pre-cut crackers, use a pizza cutter/rolling blade and score diamonds or rectangles in the dough before baking. (Do not cut dough all the way through as they will snap after baking.)

Pimento Cheese DipHomemade Pimento Dip

  • 12 ounces white cheddar cheese, grated
  • 3/4 cup mayonnaise
  • 1 teaspoon garlic salt
  • 1 teaspoon vegetable salt
  • 1/2 teaspoon black pepper, ground
  • 1/2 teaspoon hot sauce, (preferably Frank’s)
  • 1 jar minced pimentos, drained well
  • 4 flatbread, cut into triangles and toasted in oven

Place the cheese in a bowl of a small mixer. Using a paddle attachment, start to mix the cheese. Add the mayonnaise, and spices. Mix well. Just before finishing add the pimentos and blend in slowly. Pimentos should be visible and not over mix.  Keep the cheese spread cold until needed. Should be soft enough to spread.

COOKS NOTE: We served the pimento dip with the lavosh crackers (recipe above). You might want to try those in place of the flatbread.

Marinara Sauce

  • 2 tablespoons extra virgin olive oil (EVOO)
  • 3 garlic cloves, minced
  • pinch of hot pepper flakes
  • 1 (28 ounce) can of whole tomatoes, pureéd
  • 1/2  cup water
  • salt and pepper to taste
  • 1/4 cup of grated Parmigiano-Reggiano
  • 1/4 cup of fruit forward red wine (like a California table red or a Zinfandel)
  • handful of fresh basil, chopped
  • handful of fresh flat leaf Italian parsley, chopped

In a large Dutch oven heat the EVOO and sauté garlic with hot pepper flakes for 20 seconds on medium heat… DO NOT burn! If you do, you have to start all over again. Beforehand, blend can of tomatoes and purée until smooth. Add the tomatoes to the pot along with 1/2 cup of water. Turn up the heat a bit and wait for the sauce to come to a boil then turn down heat to let sauce simmer. Add salt and pepper to taste (I’d start with 1/2 tsp of salt and ½ tsp of pepper and go from there… Keep tasting and adding). Add cheese, wine, and fresh herbs. Stir and let simmer until liquid is reduced and sauce is thick, this takes about 20 minutes. Add to your favorite pasta.

 

 

Whiskey-a-Go-Go Recipes!

Wow. What a fun night we had in Downtown Overland Park at 3rd Friday LOCAL LIFE!Local Life - Whiskey-a-Go-GoHere at The Culinary Center of Kansas City, we had fun, family-friendly activities and tastings going on out front under our tent and in our Kitchen Shop, plus a Whiskey-a-Go-Go theme in our Santa Fe kitchen with lots of great tastings (food, wine, beer & spirits), cooking demo, food and drinks for sale for dinner, plus live music by Whiskey for the Lady.

Don’t miss Local Life on the next 3rd Friday on August 18, 2017 – jot it down in your calendar now!

Here are some recipes that our chefs offered up for Local Life.
You’re going to want to make them at home…

Daniela’s Bourbon Roasted Sweet Potatoes

  • 3-4 large sweet potatoes, peeled and cut into even cubes
  • ½ cup Bourbon
  • ½ cup extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon cayenne powder
  • ½ cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 6 tablespoons butter, cubed

Preheat oven to 425 degrees.

Put cubed sweet potatoes on a large baking sheet and pour Bourbon over top. Toss well with your hands to evenly coat the potatoes.

Over the top of the potatoes, drizzle the olive oil and sprinkle salt, pepper, cayenne powder, brown sugar, and cinnamon. Toss again with your hands to coat.

Arrange potatoes in a single layer and evenly distribute the butter cubes over the top of the potatoes.

Place in the oven and bake for 30-45 minutes or until potatoes are golden and can be pierced with a fork.  Makes 6-8 servings.

 

The Wild Summer Whiskey SlushThe Wild Summer Whiskey Slush

  • 1 12-oz can frozen lemonade concentrate
  • 1 6-oz can frozen orange juice concentrate
  • 2 cups strong brewed black tea
  • 1 cup white sugar
  • 7 cups water
  • 2 cups whiskey
  • 1 liter ginger ale soda

Mix all ingredients except ginger ale.  Freeze.  Scoop some into a glass and top with some ginger ale.  Enjoy.

Makes about 18 drinks.

 

 

Happy Birthday, America!

It’s a long holiday weekend for Independence Day 2017, and hopefully you’ll be heading to some celebrations – whether you host dinner at your house, take a picnic to a park or enjoy snacks at a lake or pool. There will be food involved. It’s what we Americans do when we celebrate, am I right?!

Well, here’s an idea to wake up your holiday celebration with a bang! These appetizers are an explosion of flavor with turkey and crisp cabbage and carrots, ignited by the zest of chili paste. We borrow flavors of the Orient in this tasty recipe. Enjoy!

fireworksChinese Firecrackers

  • 1 teaspoon vegetable oil
  • 1/2 pound ground turkey breast
  • 1 cup chopped cabbage
  • 1/2 cup shredded carrots
  • 2 green onion, finely chopped
  • 1 tablespoon chile paste
  • 1 tablespoon white wine
  • 1 teaspoon cornstarch
  • 14 sheets phyllo dough
  • 4 teaspoons vegetable oil
  • 3/4 cup sweet and sour sauce

Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat. Cook turkey, cabbage, carrot and onions in oil about 5 minutes, stirring frequently, until turkey is no longer pink and vegetables are crisp-tender. Stir in chili paste. Mix wine and cornstarch; stir into turkey mixture. Cook uncovered, stirring occasionally, until slightly thickened.

Heat oven to 375 degrees. Cut stack of phyllo sheets crosswise in half. Cover with waxed paper, then with damp towel to prevent them from drying out. Place 1 half-sheet of phyllo on flat surface. Brush with small amount of oil. Top with second half-sheet of phyllo.

Place about 2 tablespoons turkey mixture on short end of phyllo; shape mixture into about 4-inch log. Roll up phyllo and turkey mixture. Twist phyllo 1 inch from each end to make firecracker shape. Place on ungreased cookie sheet. Repeat with remaining phyllo and turkey mixture.   

Brush firecrackers with remaining oil. Bake about 20 minutes or until phyllo is crisp and golden brown. Serve with sweet-and-sour sauce.  (recipe below)

Sweet and Sour Sauce

  • 2 T. cornstarch
  • ½ c. sugar
  • ¼ c. white vinegar
  • ¼ c. pineapple juice
  • 2 t. soy sauce
  • ¼ c. water

Combine ingredients in a small saucepan and bring to a boil. Simmer gently 5 minutes, then remove from heat.  Store in refrigerator and serve cold.

 

 

 

Pattypan, Pattypan, Bake Your Squash…

Farmer Steven’s CSA boxes from Just Natural Farms include Pattypan Squash this week. These distinctive summer squash are known for their round and shallow shape with scalloped edges. Also known as Sunburst Squash, it doesn’t have a strong flavor and tends to take on the flavor of the food with which it is prepared. They come in yellow, green and white varieties.

Pattypan Squash

So, how should you cook your pattypan?  Here’s a recipe we like…

Stuffed Pattypan Squash with Bacon

  • 6 pattypan squash, stems removed
  • 6 slices bacon
  • ½ cup onion, diced
  • 1½ cups bread crumbs, soft
  • ¼ cup parmesan cheese, grated
  • Salt and freshly ground black pepper, to taste

Preheat oven to 350 degrees.

Put 1-inch of water to a boil in a medium saucepan over medium-high heat. Add squash, cover and cook for 10 minutes. Drain. Slice off top stem from squash. Scoop out the centers of the squash and set aside. Reserve squash shells for later use.

Cook bacon in a large skillet over medium heat. Remove and drain on paper towels. Crumble and set aside. Using the same skillet, sauté the onions in bacon drippings. Chop the reserved squash pieces and sauté with onions for 1 minute. Remove skillet from heat and stir in the bread crumbs; then stir in crumbled bacon and cheese. Season with salt and pepper.

Stuff each pattypan squash shell to heaping with the squash mixture and place in glass baking dish. Cover with a sheet of aluminum foil and bake for 15 minutes or until heated through. Makes 6 stuffed squash.
 

Recipes from the Pop-Up Lunch

Pop-Up Lunch @ The Culinary Center of Kansas CityWell, if you missed Friday’s Pop-Up Lunch at The Culinary Center of Kansas City, you missed a delicious meal. Chef Sergio wow-ed the crowd with a grilled salmon salad with pickled red onions, strawberries and spiced pecans over fresh greens dressed in a white balsamic vinaigrette), Homemade Herb Crackers and Carrot Cake with Cream Cheese Icing. Yum!  The lunch was a success, and we’re looking at the calendar to work out a date for another Pop-Up Lunch. Watch for that… coming soon.

Pop-Up Lunch - Salmon Salad

We had requests for recipes from the lunch, so here are a couple to try out at home. Enjoy!

CCKC’s Homemade Crackers

  • Oil, for baking sheet
  • 2 cups all-purpose flour plus more for rolling
  • ½ teaspoon salt plus more for sprinkling
  • ½ teaspoon baking powder
  • Seasonings to taste (your choice, see below)
  • 4 tablespoons butter, chilled, unsalted, cut into small pieces
  • 1 egg
  • 1/3 cup milk
  • Olive oil, as needed

Preheat oven to 350 degrees.  Lightly oil a baking sheet and set aside.

In a medium-sized bowl add the flour, ½ teaspoon salt and baking powder along with any dry seasonings.  Rub the butter into the dry ingredients.  Whisk together the egg and the milk.  Add the egg mixture to the dry ingredients, stirring with a fork until a soft dough is formed.  Turn out onto a lightly floured surface and knead briefly.

Divide the dough into 4 to 6 pieces and roll out each piece until quite thin (1/16-inch or so) A pasta machine works well for this.  Transfer the rolled out pieces of dough to an oiled baking sheet.  Brush with olive oil and sprinkle with salt.  Place in the oven to bake until golden and crisp.  Let the crackers cool and break into pieces.

Seasoning ideas:

  • Minced garlic, parsley and lemon zest
  • Minced fresh herbs such as sage, basil, rosemary, etc.
  • Ground fennel seed and saffron (dissolve the saffron in a tablespoon of hot water and add with the liquid—reduce milk by 1 tablespoon)
  • Various spices such as curry powder, cumin, garam masala, etc.
  • Dill and lemon zest

~~~~~~~~~~~~~~~~~

Carrot Cake Muffins with Cream Cheese Icing

  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 4 whole eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/3 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 cups raw ground carrots

Preheat oven to 350 degrees. Grease cupcake pan or add liners.

Mix sugar, vegetable oil and eggs in large mixing bowl. In a separate bowl, mix dry ingredients. Fold dry ingredients into wet in the large mixing bowl. Blend well. Add carrots.

Pour batter about 2/3 full into cupcake baking pan. Bake for 20 minutes or until done.  Makes one dozen.

Cream Cheese Icing

  • 6 tablespoons butter
  • 8 ounces cream cheese
  • 3 cups powdered sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

For the frosting, in an electric mixer bowl, add the butter and cream cheese. Cream together until smooth. Stir in the powdered sugar, cinnamon, and vanilla to combine.  Spread frosting over top of cooled cakes.

A Taste of the Tropics

The  Caribbean Jerk Chicken is a big hit at our Peace, Love & BBQ, Caribbean-themed Local Life at The Culinary Center of Kansas City tonight. Lots of folks are asking for the recipe, so we’re sharing it here on the CCKC Kitchen Talk Blog.  Turn up the steel drum music and enjoy!

Note: we used boneless chicken thighs for ease of sampling and small plates. Take license with the recipe and get creative…

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Caribbean Jerk Chicken

  • 1 tablespoon Ground allspice
  • 1 teaspoon Dried thyme
  • 1 1/2 teaspoon Cayenne pepper
  • 1 1/2 teaspoon Freshly ground black pepper
  • 1 1/2 teaspoon Ground sage
  • 3/4 teaspoon Ground nutmeg
  • 3/4 teaspoon Ground cinnamon
  • 2 teaspoons Salt
  • 2 teaspoons Garlic powder
  • 1 teaspoon Sugar
  • 1/4 cup Olive oil
  • 1/4 cup Soy sauce
  • 3/4 cup White vinegar
  • 1/2 cup Orange juice
  • Juice of 1 lime
  • 1 Scotch bonnet pepper, seeded and finely chopped
  • 1 cup Chopped white onion
  • 3 Green onions, finely chopped
  • 2 lb chicken wings

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken wings, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the wings from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.