1 cup fresh strawberries
1 cup rhubarb, sliced 1/2" thick
1 cup sugar
2 poblanos, roasted, peeled and diced 1" cubes
2 cups mixed greens
2 6" flour tortillas cut into thin strips
1/2 cup shredded oaxacan cheese or mozzarella

fry the tortillas and dust with chili powder and salt.  set aside.
in a small pot, mix the sugar with 2TBSP water and bring to a boil.  cook until the mixture turns a light golden brown.  add the poblanos and rhubarb and cook 2 more minutes.  be careful, it will splatter.
cut the strawberries into quarters. 
mix everything from above except the tortilla strips.

take some of the caramel from the rhubarb and add:
2 tsp yellow mustard
1 tbsp sweet soy
1 serrano chili
1/2 cup oil
b
 
 
This is the recipe from my BJ's wholesale club cook off.


1LB immitation crab meat (or real crab meat)
10 slices bacon, chopped into 1" strips and cooked crispy
3 scallions, sliced thin
1/4cup cilantro, chopped
2 limes, juiced
2 ea baby bell peppers (or 1 red bell pepper) thinly sliced
salt and pepper


mix all the ingredients in a bowl breaking up the crab meat


for the sauce:
1/4cup butter
1TBSP red pepper flakes
juice of 2 limes
salt


heat the butter in a pan on high heat stirring constantly with a whisk.  the butter will begin to brown, keep whisking and remove from the heat.  add the chili flakes, salt and lime juice.


for the garnish:
1 asian pear, sliced into matchsticks
1 lime, juiced
salt


sprinkle the asian pear with salt and lime juice


to plate:
warm the crab and bacon salad in the microwave for 1-2 minutes, just until its warm, not hot
top the salad with the asian pear and spoon the butter sauce all over the salad.
 
 

3# yukon gold potatoes, peeled and cut into chunks
pot of boiling, salted water
put the potatoes into the water and cook until they begin to fall apart.  drain completely and put into a ricer.  run the potatoes through the food mill until they come out smooth.
1 cup half and half
1 cup milk
1/2 cup butter
heat everything together in a pot until warm. 
1 cup natural peanut butter (chunky) or...
1 cup roasted peanuts and 2 tbsp peanut oil combined in a food processor until smooth but slightly chunky

combine the potatoes, peanut butter and milk mixture.  season with salt and pepper.  add more milk and butter if the potatoes are not smooth and creamy.

 
 

1 chicken breast, roasted with EVOO, salt and pepper

1 cup canned black beans

1 cup shelled, cooked edamame

1 orange, juiced

1 lime, juiced

1 lemon, juiced

Salt and pepper

1 T cilantro, chiffonade

Mix in a bowl, set aside

 

1 cup quinoa, boiled and cooked

1 egg

1 tsp flour

Salt and pepper

Mix in a bowl, top chicken and bake

 

1 orange, supremed and cut into 3 each

Mint leaves, torn.

 

Put black bean salad in a bowl, top with chicken, top with orange and mint.

 
 

INGREDIENTS

1 bag 90 second Santa Fe Uncle Ben’s rice

1 red pepper, julienned

1 yellow pepper, julienned

1 red onion, julienned

6 shrimp, peeled and deveined

 

Season everything with salt, pepper and oil.  Grill shrimp until cooked.  Saute peppers and onions in a sauce pan, deglaze with ½ cup tequila.  Add shrimp and coat.

 

½ avocado

¼ cup sour cream

1 tsp honey

½ tsp tobasco

1 lime, juiced

Salt to taste

Mash avocado, mix with everything else

 

Chiffonade cilantro and scallions.  Mix into cooked rice.

 
 

INGREDIENTS

2 red onions, thinly sliced

5 cloves peeled garlic, thinly sliced

3 limes, juiced

3 lemons, juiced

1 ½ oranges, juiced

Canola oil

½ cup tequila

 

Heat oil with garlic and onions on low heat to slowly cook.  Add salt and juices and reduce.

Strain liquid out and reduce by half.

 

2 oz chorizo

2 oz polish sausage

1 oz oil

Combine on low heat and extract all the fat. 

 

Cold butter, cut into cubes.  Mix sausage oil and citrus reduction whisk in butter on low heat until thick.

 
 

INGREDIENTS

½ cup raspberry puree

1 pint fresh sliced strawberries

4 leaves basil, chiffonade

8 leaves mint, chiffonade

Sugar to taste

½ orange, juiced and zested

 

Mix together and let sit

 

4 square wontons

½ cup sugar

1 tsp cinnamon

 

Fry wontons until golden brown at 350 degrees and toss with sugar mixture

 

1 cup heavy cream

1 T powdered sugar

½ cup greek yogurt

 

Whip the cream and sugar until stiff.  Fold in greek yogurt

 

2 cups balsamic vinegar

 

Put in a pot on low heat and reduce until thick

 

2 strawberries

4 oz dark chocolate

 

Melt chocolate until just warm and smooth.  Dip strawberries in chocolate and cool until chocolate is firm.

 

½ cup kahlua

¼ cup cream

1 T melted dark chocolate

 

Heat in a pan and pour into a shot glass.

 

Layer cream and berries on 1 wonton.  Repeat twice.  Serve with shot glass of Kahlua

 
 

SALSA VERDE

300 grams chopped parsley

150 grams, basil (stems removed)

35 grams, capers

7 anchovies

200 grams sourdough-crust removed & broken into small pieces

60 grams cabernet vinegar

2 cloves raw garlic

 

Soak bread with vinegar for 10 minutes in a blender in 2-3 batches on the highest speed, blend bread and rest of ingredients with enough EVOO to get it moving.  Add salt if needed.

 

3 red onions, thinly sliced

5 shallots, thinly sliced

8 oz sherry vinegar

2 T sugar

1 stick butter

Salt

 

Sweat onions and shallots until soft.  Add sherry, sugar and salt.  Reduce until almost dry.  Add butter and let melt.

 

8oz arepa cornmeal

Salt

Sugar

Water (warm) enough to make cornmeal soft and hold its shape.

 

Mix in a bowl.  Roll the mix between sheets of parchment paper until 1/2 an inch thick.  Punch out circles and fry in a pan on both sides until golden brown.  Top with shredded mozzarella cheese and bake until cheese melts.

 

Skirt steak, pounded to ¾ - 1 inch thick.  Season with oil, salt and pepper.  Grill on a hot grill on both sides until medium well.  Let sit for 5 minutes.  Slice against the grain and top with verde.

 
 

BURGER MIX

2 cups ground sirloin

1 cup ground pork

1 T dried oregano

2 oz diced cheddar cheese

1 T garlic powder

1 tsp onion powder

1 tsp siracha

Salt and pepper to taste

1 T Dijon mustard

1 T whole grain mustard

2 oz Amber Bock

4 strips bacon, cooked crispy and chopped

1 tsp paprika

1 T brown sugar

 

Mix everything in a bowl, shape into patties and grill to medium rare.  Slice and toast buns on grill.

 

SAUCE

Chop ½ cup tomatoes

¼ white onion diced

1 T tomato pate

2 oz Amber Bock

1 tsp sugar

1 T siracha sauce

 

Saute the tomatoes and onions together.  Add the rest of the ingredients and reduce by 1/3.  Blend everything together and add salt as needed.

 

Put sauce on the burger.  Put cheese on top, put tomato slices and spinach on the bottom bun.  Serve with chips and more sauce for dipping

 
 

Lay bacon on a silpat or parchment paper overlapping and facing the same direction.  Lay another parchment on top and put a smaller sheet pan on top.  Weigh it down with sauté pans.  Bake at 375 degrees for about 11 minutes when the bacon is crispy, take it out but don’t remove the weights.

 

In a saucepot, cook together:

1 cup shiro (white) miso

½ cup maple syrup

2 cups rice wine vinegar

1 ½ cups mirin

 

Whisk together and reduce on low heat until thick and glossy.

 

Remove the bacon from the pan and lay on a new sheet pan with parchment.  Heavily glaze the bacon with the miso sauce and bake 2-3 minutes.  Let it cool and cut into even long strips.

 

 

chef lisa fernandes