Tag Archives: Chef Sergio

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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We Set The Date For Another Pop-Up Lunch!

You asked for it – you got it… 
Our first two Pop-Up Lunches we hosted this summer have been a great success. So, what else could we do?  We put another one on the calendar!

Pop-Up Lunch @ The Culinary Center of Kansas CityJoin us, friends…
The Culinary Center of Kansas City’s
Pop-Up Lunch

Friday, September 22
serving 11:00 a.m. – 1:30 p.m.

Stop by and enjoy this tasty lunch
prepared by our CCKC Chefs:

Authentic Mexican Street Tacos
MENU

Tacos al Pastor
(roasted pork, pineapple and other goodness served in
homemade corn tortillas. Hey, we don’t fool around.)

Spanish Rice & Beans

Homemade Chips & Salsa

Mexican Flan

$12.95 + tax

  • We can serve lunch up ‘To Go’.
  • Pay ahead and avoid a line at the door.
    Pre-register on our website at kcculinary.com –
    CLICK HERE!

 

See you on the 22nd!

Let Chef Sergio Fill Your Freezer With Food

CCKC Dinners on DemandChef Sergio has been busy in our kitchen, putting together delicious dishes to fill our Dinners on Demand™ freezers @ The Culinary Center of Kansas City®!  He has been making good ‘ole classics, as well as new creations that are soon to become family favorites.  (Check out the new Crockpot Creations – perfect for this hot, humid time of year in the Midwest to keep your kitchen cool while making dinner!) Our menu includes everything from entrées, soups and side dishes to desserts and vinaigrettes.

What could possibly make this any better?!
A SALE, of course!  So, from now through the end of July, we’re offering  15% off orders of $100 or more.

Call 913-341-4455 or email your order to marti@kcculinary.com and we’ll have it ready for pickup.  Better yet, we offer FREE delivery for orders over $150! (small print: within 15 miles of downtown Overland Park)

Here’s a sampling of some of the great dishes we have on the menu right now:

  • Mexi-Veg Savory Roasted and Stuffed Poblanos (Vegan Dish)
  • Crockpot Creation: Teriyaki Chicken
  • Chicken Cordon Bleu Casserole
  • Jerk Chicken Grillers
  • Beef Brisket w/Red Wine Sauce & Scalloped Potatoes
  • Chicken Enchilada Casserole w/Salsa Verde (Gluten-Sensitive)
  • Chateaubriand Beef Wellington
  • Jammin’ Jambalaya  (Gluten-Sensitive)
  • Fresh From The Market Vegetable Soup  (Gluten-Sensitive)
  • White Balsamic Herb Vinaigrette (Gluten-Sensitive)
  • Momma Mia Marinara (Gluten-Sensitve)
  • C’mon Back Spinach Artichoke Dip (Gluten-Sensitve)
  • Individual Caribbean Rum Cakes
  • Chocolate Molten Lava Cakes
       and so much more….

Our Dinners on Demand™ dishes not only make an oh-so-easy solution for meals for your friends and family, they’re also perfect for folks who don’t care to cook, last-minute guests, and even gifts for new parents or sick friends. Ingredients and cooking instructions are listed on the label of each dish. Click the button below and start shopping!

What's for sale in Dinners on Demand today?

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.

Let’s Do Lunch!

Specifically, let’s do lunch on Friday, June 23!

Pop-Up Lunch @ The Culinary Center of Kansas CityGet this on your calendar, friends…
The Culinary Center of Kansas City’s
Pop-Up Lunch

Friday, June 23
serving 11:00 a.m. – 1:30 p.m.

Ever since our weekly Tuesday Lunch ended last fall, we’ve had folks tell us they miss it!  Well, we do too. So, we’ll be hosting the occasional pop-up lunch, and we scheduled our first one to kick off Summer 2017.

Stop by and enjoy this tasty lunch prepared by our CCKC Chefs:

Here Comes Summer!
Menu
Chef Sergio’s Summer Salad
(seasoned and grilled salmon, pickled red onions,
strawberries and spiced pecans over fresh greens
dressed in a White Balsamic Vinaigrette)
Homemade Herb Crackers
Carrot Cake with Cream Cheese Icing
Paradise Tropical Iced Tea

$12.95 + tax

* Add a Sangria with your lunch, if you like.
* And we can serve lunch up ‘To Go’.
* Reservations accepted for parties of 6 or more.
(For reservations, call 913-341-4455.)

See you on the 23rd!

Meet Chef Sergio…

We have some fabulous folks working with us as part of our team here at The Culinary Center of Kansas City, and we love to introduce them to you. So, we profile some of these extraordinary employees in our Kitchen Talk blog. Now, we’d like you to get to know our Executive Chef Sergio Lara, who is the focus of this Employee Spotlight.

Sergio LaraSergio Lara was raised in ‘la cocina’… and has been working in professional kitchens for more than 20 years – from senior living communities and country clubs to hotels and fine dining restaurants.

Chef Sergio started out as Sous Chef Sergio at The Culinary Center of Kansas City™. He eventually became a class instructor and now serves as our Executive Chef. We’re darn glad to have him with us full time now.

Chef Sergio brings a gift for understanding great cooking technique, and a true passion for culinary creativity.

Vicky & SergioYou might have met his twin sister, Vicky Lara, here at The Culinary Center too. She has been our ‘Chicana in Charge’ for 10 years now, and runs our operations as well as facilitating classes and events. The Lara family talents also include sister Susy, who teaches classes here also and Sergio’s daughter Alexis, who is one of our wonderful Wizards (that’s the fancy title for “behind the scenes employee making certain we are clean and organized”).

Check out one of Sergio’s upcoming cooking classes:

Our Freezers Are Full of Food for You…

CCKC Dinners on DemandChef Sergio has been busy in our kitchen, putting together delicious dishes to fill our Dinners on Demand™ freezers.  Whether you’re a seasoned cook who just needs a night off from kitchen duty or someone who just enjoys eating a whole lot more than cooking, we have something for you in our freezers in The Kitchen Shop @ The Culinary Center of Kansas City.  Our menu includes everything from entrées, soups and side dishes to desserts and vinaigrettes.

Here’s a sampling of some of the new dishes and some of the tried-and-true favorites we have in stock:

  • Beer-Braised St. Louis-Style Pork Ribs
    with the BBQ Dude’s Ancho BBQ Sauce
  • Just Like Grandma’s Meatloaf with Beef Gravy
  • Cheesy Baked Penne in Tomato Sauce
  • Elegant Crustless Quiche (Gluten-Sensitive)
  • Beef Brisket & Scalloped Potato Meal
  • Chicken Alfredo Lasagne
  • Chicken Enchilada Casserole w/Salsa Verde (Gluten-Sensitive)
  • Ham & Bean Soup
  • Chicken & Bacon Tortilla Soup (Gluten-Sensitive)
  • French Onion Soup
  • Mashed Potatoes with Parsnips (Gluten-Sensitive)
  • Bacon & Sweet Corn Bake (Gluten-Sensitive)
  • Creamy Potato Casserole (Gluten-Sensitve)
  • Louisiana Style Crab Cakes
  • Nonna Tillie’s ‘Ready to Bake’ Banana Cake with Icing
  • Chocolate Pepper Heart Cookies
       and so much more….

Our Dinners on Demand™ dishes not only make an easy solution for dinner for your family, they’re also perfect for folks who don’t care to cook, last-minute guests, and even gifts for new parents or sick friends. dinners-on-demandIngredients and cooking instructions are listed on the label of each dish, so take a look – we have something for just about everyone, whether you’re lactose-intolerant or vegetarian, etc.  Stock changes frequently, so bookmark the Dinners on Demand™ page on our website and come back anytime to check what is in our freezers today!

Feel free to browse our menu booklet, then stop by and pick up some of these tasty dishes. Or call us with your order, and we’ll have it ready for you.  Or better yet…  Order a minimum of $150 and we’ll deliver free in the KC Metro area!  We’ll bring it right to your door within 15 miles of our location in Downtown Overland Park.

What's sor sale in Dinners on Demand today?