Hello Camp 55 (and other visitors)! Below are some recipes for the Zoom cooking demonstration on Friday. Enjoy!
Ramaki:
2 strips of bacon (uncooked)
6 dates stuffed with almonds
6 toothpicks (optional)
Directions:
1) Cut bacon strips into thirds
2) Roll the date around the date. You can use the toothpicks to hold the bacon in place.
3) Bake at 350 for 15 minutes, or until the bacon is crispy.
Roasted Cauliflower Soup:
1 large head of cauliflower
1 cup diced yellow onion
1 Russet potato, peeled and diced
3.5 tablespoons flour
3 cups milk
1/2 cup heavy cream
sharp white cheddar cheese (optional)
1 carton (32 ounces) of vegetable or chicken broth
1 clove garlic, minced (1 teaspoon of jarred minced garlic)
3 tablespoons butter
2 tablespoons olive oil
1 teaspoon dried parsley
1/4 teaspoon dried thyme
1 bay leaf
salt and pepper
Directions:
1) Preheat oven to 425.
2) Cut cauliflower into medium pieces and place on baking sheet. Drizzle with olive oil and salt and pepper and toss evenly.
3) Bake for 25 minutes, or until tender.
4) While the cauliflower is roasting, in a large pot, melt butter over medium heat. Add onions and sauteè until tender (4-5 minutes).
5) Add flour to pot. Cook for 1 minute, stirring constantly. Then add garlic and cook 30 more seconds.
6) Slowly add milk, then add 2 cups chicken broth, whisking while pouring both into the pot.
7) Add thyme, parsley and bay leaf. Then add the potato.
8) Bring the pot to a boil and reduce the heat to low once it has boiled. Cook for about 15-20 minutes to soften the potato.
9) Once the cauliflower is done roasting, put that into the pot. Cook for 5 more minutes over low heat.
10) Put everything in the pot into a food processor or blender and blend until smooth. If the soup is too thick, add some chicken broth to thin it out.
11) Return the soup back to the pot and add the heavy cream.
12) Add salt and pepper to taste.
13) Optional: top the soup with sharp white cheddar or cheese of your choice.
Sauteed Chicken and Chorizo:
1 pound chicken breast or thigh, diced
1/4 cup green bell pepper, diced
1/4 red onion, diced
handful of cherry tomatoes, cut in half
4 ounces Spanish chorizo, or your favorite cooked sausage
2 cloves garlic, diced (2 teaspoons)
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper (more if you like dishes spicy)
olive oil
Directions:
1) Mix paprika, garlic powder, cayenne, salt and pepper in a bowl.
2) Coat diced chicken in the spice mix and let rest for 15 minutes.
3) Heat olive oil in a large sauté pan. Add garlic and cook for 1 minute. Then place diced chicken into pan and cook until browned.
4) Place chicken into a baking dish and cook at 350 for 10 minutes.
5) While the chicken is baking, place onions and bell peppers in the sauté pan and cook for 5 minutes, until tender. Add chorizo. Cook on low heat for another 5 minutes.
6) Add the chicken back into the sauté pan once it is finished baking. Sauté on low for 10 minutes.
7) Add the cherry tomatoes.
8) Pair with Elote dip (below), rice or orzo pasta, and a cucumber and tomato salad.
Elote Dip:
1 tablespoon butter
3 ears of fresh corn or 1 can of corn
2 cloves garlic, minced (2 teaspoons)
1 jalepeño, seeded and finely chopped
1/4 red onion, finely chopped
3 tablespoons cilantro, chopped
1/4 teaspoon chili powder
juice of 1 lime
salt and pepper
2 tablespoons cotija cheese (optional)
Directions:
1) Boil ears of corn in salted water until tender.
2) Remove kernels from cob.
3) Melt butter in a frying/sauté pan over medium-high heat.
4) Add corn to pan. Cook for 10 minutes, stirring occasionally, until golden-brown and caramelized.
5) Add garlic to pan and sauté for an additional 2 minutes, until fragrant.
6) Put the corn mixture into a mixing bowl. Add chili powder, red onion, jalepeño. Mix together.
7) Add lime juice and cilantro to the bowl and mix together.
8) Add salt and pepper to taste.
9) Top with cheese, if desired.
10) Enjoy with your favorite chips, or topped on the chicken and chorizo recipe above!
All of these recipes pair well with a nice glass of wine and good company. We hope that you enjoy them.