Travels Through Texas - with vegetarian dish

7/29/2019 Travels Through Texas - with vegetarian dish

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Welcome to Your Culinary Adventure& Team Building Experience

The purpose of todays experience is:1. To provide the team an opportunity to cook different recipes from around Texas.2. To explore the group dynamics of your team in an environment that is different from

the day to day workplace.

3. To participate in an experience that will further develop group cohesiveness.4. To have fun!How It Works:

There will be one round of cooking with each team preparing a different course as part ofan overall meal.

Each team will be given a recipe from which to work, and all of the ingredients and toolsnecessary to complete that recipe. However, the teams will have to manage the followingconditions:

1.

Teams will not receive any guided instruction from the chef prior to cooking. Theymust work from the recipes and instructions given.2. Each recipe will contain some alternatives and/or choices to be made by the team.3. There will be one Chef Lifeline available for each of the teams to use.4. There will be a Mystery Ingredient for each team to incorporate into their dish.

Successful use of the mystery ingredient is worth up to 5 Bonus Points.5. There will be a penalty for not completing your teams recipe on time one point will

be deducted for every 5 minute increment over the time allotted.

At the conclusion of each round, each team will present their plated dishes. The teams willexplain their dish, what choices they made in making the dish, what flavors they used and

the wine with which they chose to pair the dish (if applicable). Judging will be based on thefollowing criteria:1. Taste10 points2. Plating Design10 points3. Wine Pairing (if applicable)10 points4. Mystery Ingredient5 Bonus Points


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TRAVELING THROUGH TEXAS

Tex-Mex Vegetarian Empanadas with Texas Citrus GuacamoleIngredientsTex-Mex Vegetarian EmpanadasEmpanada Filling:3 tbsp. extra virgin olive oil

2 medium yellow onions, peeled and finely chopped2 medium red bell peppers & 2 medium green bell peppers, seeded and finely chopped6 Roma tomatoes, seeded and finely chopped2 cloves garlic, chopped1 tbsp. Spanish paprikaSalt and pepper to taste

Dough and Egg Wash:2 packs empanada dough2 eggs

2 tbsp. sugarSalt

DirectionsHeat the olive oil in a large pan until hot but not smoking. Add the onions, peppers, garlicand paprika and saut over medium high heat for 2-3 minutes. Lower heat to medium low andcontinue to cook, stirring frequently, for another 5-7 minutes or until tender. Remove fromheat and drain off excess liquid. Add tomatoes and set aside to cool. Add salt and pepper totaste.

To Close the Empanadas:Preheat oven to 375.

Sprinkle a little flour onto a clean, dry surface and lay out your empanada dough. Spoon somefilling onto each disc. Put some warm, salt water into a small cup. Dip your finger into thewater and trace the outside edge of each disc. This will moisten the edges and make closingthe empanada easier. You can close your empanadas in one of three ways: repulgue (rollingthe edge of the dough over on itself repeatedly along the edge), artisanal (pinching the doughtogether repeatedly along the edge) or with a fork (making small fork impressions repeatedlyalong the edge of the dough). Beat eggs with sugar and a little water. Put in preheated oven

for 15 minutes, checking halfway through to make sure cooking evenly. If not, turn panaround halfway through baking. Bake empanadas until golden brown.

Tips for Your Empanada Dough:

Leave dough chilled until ready to use. If dough becomes too warm, it is difficult to workwith and tears easily.

Dont leave dough sitting out exposed to air too long before closing. The air will dry theedges of the dough, making it difficult to close.


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Make sure filling is at least room temperature before putting into empanada dough. Hotfilling warms the dough up too much, making it difficult to work with (becomes too softand tears easily). If necessary, place filling in refrigerator or freezer to cool quickly.

Makes approximately 20 - 24 Empanadas

Alternative Flavors for Tex-Mex Vegetarian EmpanadasChili Powder Add 1-2 tbsp. chili powder (depending on how spicy you want it) when

sauting the peppers and onions.Lime JuiceAdd 2 tbsp. lime juice when sauting the peppers and onions.Green Olives Add cup finely chopped pitted green olives at the same time you add thetomatoes.

IngredientsTexas Citrus Guacamole8 large, ripe (but not mushy) avocadoes cup purple onion, finely chopped6 Roma tomatoes, seeded and diced3 cloves garlic, minced2 tbsp. grapefruit juice2 tbsp. lime juiceSalt and pepper to taste

DirectionsTexas Citrus GuacamoleCut avocadoes in half. Remove seed. Scoop out avocado from the peel and place in a mixingbowl.

Using a fork, roughly mash the avocado. Do not over mash, as you want the guacamole to be

a little chunky. Gently fold in the onion, tomatoes, garlic, grapefruit juice and lime juice. Saltand pepper to taste. Serve immediately.

Alternative Flavor for Texas Citrus GuacamoleJalapeos Add 1-2 jalapeos (depending on how spicy you want it), seeded and finelychopped, when adding all of the other ingredients to the avocado.Cilantro Add cup chopped cilantro when adding all of the other ingredients to theavocado.Lemon JuiceSubstitute lemon juice for the lime juice.


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Spicy Texas Caviar Salad on Cornbread Cakes

IngredientsSpicy Texas Caviar SaladSalad:2 lbs. black eyed peas (can substitute purple hull peas or lady cream peas)1 large yellow onion, diced1 lb. salt pork (can substitute smoked bacon square), cut into 1 inch or larger squares (Theseare to add flavor only and should be cut large enough to easily remove from black eyed peas

after cooking.)Chicken broth, enough to cover peas and onions while cooking6 ears Texas sweet corn, husks and strings removed2 red bell peppers, seeded and diced2 garlic cloves, minced8 tbsp. extra virgin olive oil, 4 tbsp. for brushing the corn and 4 tbsp. for sauting

Salad Dressing:2/3 cup extra virgin olive oil1/3 cup lime juice2-3 jalapeos (depending on how spicy you want it), seeded and mincedSalt and pepper to taste

DirectionsSpicy Texas Caviar SaladAdd the salt pork pieces to a pot and brown over medium heat. Add the chopped onions andcook until soft, about 5 minutes. Add the peas and enough chicken broth to cover all of theingredients. Bring to a boil, then reduce heat to medium and cover. Cook until tender, about30 minutes. Remove salt pork pieces and discard. Drain any excess liquid, and set aside tocool.

Place corn on a baking pan and brush on all sides with olive oil and salt. To grill, place thecorn directly on a grill or grilling pan over medium high heat. Turn frequently until slightlycharred, about 4-6 minutes. (An alternative is to oven roast the corn. Put the corn on abaking pan in a preheated 450 oven. Turn frequently until slightly charred, about 7-9minutes.) Transfer the corn to a cutting board and let cool slightly. Using a serrated knife,remove the kernels, put in a bowl and set aside.

In a saut pan over medium high heat, add 4 tbsp. olive oil. When the oil is hot but notsmoking, add the minced garlic and chopped red bell pepper and saut for 3 minutes, just

enough to soften the peppers a little but still have some crunch. Add the corn and saut for 2minutes. Remove from heat and put in a large mixing bowl. Add the peas and onions.

In a small bowl, whisk together all the ingredients for the salad dressing. Pour onto saladmixture and toss. Salt and pepper to taste.

Salad can be served either room temperature or chilled. Serve with Cornbread Cakes (seebelow for ingredients and directions for Cornbread Cakes).

Alternative Flavors for Spicy Texas Caviar Salad


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CuminAdd tsp. cumin when sauting the garlic and red peppers.Queso FrescoCrumble 2 cups queso fresco and add to salad mixture.CilantroAdd 3 tbsp. chopped cilantro to salad mixture.

Serves 24

IngredientsCornbread Cakes2 cups yellow cornmeal

2 cups all purpose flour3 cups buttermilk6 large eggs2/3 cup unsalted butter, melted and cooled2/3 cup sugar3 tsp. salt3 tsp. baking powder3 tsp. baking soda

DirectionsCornbread Cakes

Preheat oven to 350. Spray two 13x9x2 metal baking pans with non-stick spray and thenline with parchment paper.

Whisk cornmeal, flour, sugar, salt, baking powder and baking soda in a large bowl. Whiskbuttermilk and eggs in a medium bowl to blend, then whisk in melted butter. Add buttermilkmixture to dry ingredients and stir just until blended (do not over mix). Transfer batter toprepared pans (batter will come up about inch up side of pans).

Bake cornbread until lightly browned on top and tester inserted into center comes out clean,about 25 minutes. Transfer to rack and allow to cool, about 5-10 minutes.

Transfer to solid surface. Cut into 24 squares or use a cookie cutter to cut into 24 rounds.

Serves 24

Alternatives Flavors for the Cornbread CakesJalapeosAdd 3 tsp. seeded and minced jalapeos into batter.Green OnionAdd 1 cups thinly sliced green onions into batter.Cheddar CheeseAdd 4 cups grated cheddar cheese into batter.


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Dr. Pepper Glazed Lone Star Style Pork Chops with Pecan Rice

IngredientsDr. Pepper Glazed Lone Star Style Pork Chops3 cups ketchup1 cups honey1 cups extra virgin olive oil1 cups apple cider vinegar1 cups Dr. Pepper

cup Worcestershire sauce6 tbsp. garlic, minced5-6 tbsp. chili powder (depending on how spicy you want it)24 pork chops (can substitute chicken breast)Salt and pepper to taste

DirectionsDr. Pepper Glazed Lone Star Style Pork ChopsCombine all ingredients except for pork chops in a bowl. Salt and pepper to taste. Remove 3 cups of mixture in a separate bowl for glaze. Place pork chops in resealable bag(s) and addremaining mixture to marinate. Seal bag(s) and turn to coat meat. Refrigerate for 20-30minutes to quick marinate (can marinate in refrigerator up to 4 hours).

While the pork chops are marinating, take reserved mixture and put in saucepan. Cook overmedium heat until thickens into a glaze.

Remove pork chops from refrigerator. Drain and discard marinade. Grill pork chops overmedium high heat until cooked through, about 4-7 minutes each side (or until there is no pinkin the middle) depending on thickness of meat. Brush glaze on both sides. Serve with PecanRice (see below for ingredients and directions for Pecan Rice).

Serves 24

Alternative Flavors for Dr. Pepper Glazed Lone Star Style Pork ChopsHot SauceAdd 4-6 tbsp. hot sauce like Tapatio to marinade/glaze (depending on how spicyyou want it).Red Wine VinegarSubstitute red wine vinegar for apple cider vinegar.NutmegAdd 1 tsp. nutmeg to marinade/glaze.

IngredientsPecan Rice

3 quarts vegetable broth1 lb. butter6 cups long grain white rice, rinsed1 cup carrots, peeled and chopped1 cup celery, chopped2 tbsp. fresh thyme, finely chopped1 cup green onions (green part only), chopped3 cups pecans, toasted and choppedSalt and pepper to taste


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DirectionsPecan RicePreheat oven to 350.

In a saucepan, bring the broth to a boil. Then reduce heat to medium to keep broth hot. In alarge ovenproof skillet or Dutch oven, melt the butter over medium heat (do not let the butterturn brown). Add the rice and cook, stirring frequently for 3-4 minutes until the rice isslightly browned. Add the hot broth to the skillet or Dutch oven, cover and bake in oven for20 minutes.

Remove the rice from oven and stir in the carrot, celery and thyme. Return to the oven andbake uncovered for 15 minutes, or until the liquid is absorbed.

Add the green onion and pecans, and toss lightly with a fork to combine. Season to taste withsalt and pepper.

Serves 24

Alternative Flavors for Pecan Rice

RosemaryAdd 1 tbsp. finely chopped rosemary at the same time you add the carrot, celeryand thyme.BaconAdd 2 cups cooked, crumbled bacon at the same time you add the green onion andpecans.AllspiceAdd 2 pinches of allspice at the same time you add the salt and pepper.


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Bourbon Texas Peach Crumble served in Mason Jars

IngredientsPeach Mixture:8 cups peaches, peeled and chopped2 cups sugar1 cup water1 cup bourbon

Crumble:4 cups flour2 cups brown sugar1 lb. unsalted butter, melted4 cups, rolled oats

Whipped Cream:4 cups heavy whipping cream cup sugar2 tsp. pure vanilla extract

24 small mason jars (e.g., Ball or Kerr)

DirectionsPreheat oven to 350.

Combine the peaches, sugar, water and bourbon in a large saucepan or pot and mix well.Bring to a boil, then lower heat to simmer for 10 minutes. Remove from heat and set aside to

cool.

Place the flour in a bowl and stir in the brown sugar and rolled oats. Add melted butter andrub into mixture. Spread mixture on baking pan and bake until crisp and golden brown, about15 minutes. Allow to cool.

Spoon alternating layers of peaches and crumble into mason jars.

In a mixing bowl, beat cream, sugar and vanilla using electric beaters or an electric mixeruntil stiff peaks form. Spoon on top of layers of peach crumble in mason jars.

Serves 24

Alternatives FlavorsBlackberriesAdd 2 pints fresh blackberries to the peach mixture after cooled.Lemon JuiceAdd 2 tbsp. lemon juice to the peach mixture before cooking.CinnamonAdd 1 tbsp. cinnamon to crumble before cooking.

Travels Through Texas - with vegetarian dish

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