Conga SKO Recipes

CONGA SKO TEAM RECIPES

CONTENTS AMERICAS Crispy avocado & elote salad Chicken birria tacos with consommé Tofu sofrito Chili broth

ASIA-AUSTRALIA Lemon ricotta crepes with winter fruit compote Caramelized Brussels sprout & potato hash Cage free egg white frittata with mushrooms & leeks

UNITED KINGDOM Lettuce “scroll” Cacciatore ragu Chicken milanese Green tea matcha panna cotta with winter citrus

AMERICAS TUESDAY

THE CONGANEER COCKTAILS INGREDIENTS

6-8 fresh raspberries 3/4 oz fresh lime or lemon juice 3/4 oz pineapple juice 1/4 oz coconut milk 3 dashes bitters (optional) 2 oz vodka 1/2 oz simple syrup* 2-3 oz ginger beer dehydrated lemon or lime wheel (optional) cinnamon, grated (optional) bitter stars (optional)

INGREDIENTS

Absinthe 1 orange peel, express oil 2 fresh strawberries, muddled 2 oz rye whiskey 1/2 oz fresh lemon juice 1/4 oz St Germaine Elderflower Liqueur 1/4 oz simple syrup* Whole star anise or juniper berries (optional)

*SIMPLE SYRUP 2 cups white sugar 2 cups water Combine ingredients and simmer for 10 minutes.

Cool down in refrigerator.

DIRECTIONS

Muddle fruit, add ice and remaining ingredients, shake hard and double strain over fresh ice into tall Collins glass, top with ginger beer.

Garnish with dehydrated lemon or lime wheel, grated cinnamon or bitters stars.

DIRECTIONS

Add ice to serving glass and set aside to chill Stir ingredients, set aside Dump ice from serving glass, rinse glass with absinthe and/or green chartreuse, express orange oil into glass Double strain cold cocktail into rinsed glass, no ice, garnish with whole star anise and juniper berries.

CRISPY AVOCADO & ELOTE SALAD INGREDIENTS

2 ears corn, shucked 1 scallions, whole 1 jalapeño, whole 1 red bell pepper ¼ cup sour cream ¼ cup mayonnaise 1 teaspoon chipotle chile powder 1 lime, zest and juice ¼ clove garlic, grated on a rasp grater

½ cup queso fresco, grated Kosher salt and freshly cracked black pepper ½ cup purple cabbage, shaved ¼ cup chopped fresh cilantro ½ not too ripe avocado, cut in ½ 1 cup all-purpose flour 1 tablespoon cornstarch 1 ½ cups of seltzer water pinch of salt

DIRECTIONS

Preheat a grill to high heat. Oil the grates well.

Put the corn, scallions, jalapeños, and bell pepper directly on the grates. Grill, turning, until charred on all sides, 2 to 3 minutes for the scallions, 5 to 8 minutes for the peppers and 8 to 10 minutes for the corn; set aside to cool.

In a medium bowl, add the sour cream, mayo, chipotle chili powder, lime zest and juice and garlic and mix to combine.

Slice the corn kernels from the cobs. Remove the ribs and seeds from the red pepper and cut into small dice. Chop the scallions and dice the jalapenos (seeds and ribs removed to taste). Put the corn, red pepper, jalapenos, and scallions in the bowl with the dressing and mix to combine while the veggies are still slightly warm. Sprinkle the queso fresco over the salad. Season with salt and pepper and add a dash of hot sauce if desired. Garnish with the cilantro, shaved cabbage and crispy avocado in the center.

CHICKEN BIRRIA TACOS WITH CONSOMMÉ INGREDIENTS 2 teaspoons salt 1 lb boneless free range chicken thighs ½ can chipotle peppers in adobo 1 tablespoon dark chili powder 1 teaspoon granulated onion powder ½ cup canola oil 2 tablespoon cup vinegar 1/2 cup tomato puree 1 tablespoon granulated garlic 1 teaspoon dried oregano ½ teaspoon smoked paprika 1 teaspoon cumin

Small pinch cinnamon Small pinch clove 2 bay leaves chicken stock to cover sodium free, appx 1 quart 12-16 4" corn or flour tortillas ¼ cup canola oil ¼ onion chopped (optional) 1 bunch cilantro, chopped 1 cup Mexican cheese blend, grated lime wedges, for serving

DIRECTIONS In a mixing bowl combine chicken thighs, chipotle adobo, granulated onion and dark chili powder, salt. In a medium pot on high heat add canola oil, once hot, carefully add marinated chicken thighs. Sear on each side for 1 minute each.

Once seared, add remaining ingredients, finishing with chicken stock. Simmer on medium-high When the chicken is tender, remove from pot and reserve in a mixing bowl.

Continue to reduce the broth and check for seasoning. This will be our consommé.

Shred chicken meat, combine with grated cheese, dice onion, cilantro.

In a large skillet add canola oil, once hot. Dip corn tortilla into broth, fill one side of the tortilla with chicken mix. Fold over and add to skillet. Sear both sides crispy.

Remove from pan and serve with small cup of broth.

TOFU SOFRITO substitute for chicken INGREDIENTS 6 oz extra firm tofu, chopped fine 1 teaspoon dark chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 3 teaspoon chipotle adobo salt to taste 1 tablespoon canola oil DIRECTIONS Chop tofu fine (like ground meat consistency), squeeze all water out with a towel. Reserve in a mixing bowl. Combine with spices and adobo. Mix well and season with salt.

In a medium skillet add canola oil, once hot add tofu mix. Spread out flat. Cook mixture until most water have evaporated.

CHILI BROTH INGREDIENTS Âź cup canola oil 1 onion, diced large 3 cloves garlic, crushed 2 carrots, peeled and diced Âź cup tomato paste 1 teaspoon dried oregano 1 teaspoon cumin 1 teaspoon smoked paprika 3 quarts water 1 lime juice and zest salt to taste DIRECTIONS In a medium stock pot, add canola oil. once hot add carrots, onions, and garlic. Cook until browned slightly. Add remaining ingredients and simmer for 30 minutes.

Finish with fresh lime juice and zest.

Season with salt to taste.

ASIA-AUSTRALIA WEDNESDAY

LEMON RICOTTA CREPES & WINTER FRUIT COMPOTE INGREDIENTS 1 Granny Smith apple, cut into 1-inch cubes 1 ripe bosc pear, cut into 1-inch cubes ¼ cup honey ½ teaspoon vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon coriander ¼ cup water 1 cup ricotta cheese ¼ cup honey

1 lemon, juice and zest ½ cup cold milk ½ cup cold water 2 eggs 1 tablespoon granulated sugar 1 teaspoon vanilla extract 1 cups all-purpose flour 3 tablespoons melted butter 3 tablespoons cooking oil

DIRECTIONS In a small pot, combine the apples, pears, plums, ¼ cup water, the honey, vanilla, coriander, and cinnamon. Bring to a boil, reduce the heat, cover and cook for 15 minutes.

Remove the lid and continue cooking until the syrup is reduced and the fruit is tender. Reserve for topping.

Combine ricotta, honey, lemon juice, and zest and reserve for filling.

Combine milk, water, eggs, sugar, vanilla, flour, and melted butter ingredients in a blender or use a hand mixer.

In a nonstick sauté pan, rub light oil into a sauce pan. Add mix and spread wide and thin around the rim of the pan. Remove from pan and reserve.

Fill crepe with 2oz. of ricotta filling, warm in oven as needed.

Top with winter fruit compote.

CARAMELIZED BRUSSELS SPROUT & POTATO HASH INGREDIENTS 1 cup Brussels sprouts 1 cup Yukon gold potatoes ¼ cup yellow onions 1 sprig fresh thyme salt and pepper to taste ¼ cup canola oil DIRECTIONS Prep the vegetables by washing and cutting • Brussels sprouts, cut into strips and reserve • Potatoes and onions, cut small, similar to the size of an almond In a skillet add oil and start on medium-high heat, add potatoes, onions and thyme.

Sauté until slightly tender, add sprouts and continue sauté on high heat until all vegetables are tender.

Remove thyme sprig and season with salt and pepper.

EGG WHITE FRITTATA WITH MUSHROOMS & LEEKS INGREDIENTS 1 cup heavy cream 2 tablespoons butter 1 sprig fresh rosemary salt and pepper to taste 3 cups cage free egg whites 1 tablespoon canola oil ½ cup button mushrooms, sliced ½ cup crimini mushrooms, sliced ¼ cup leeks or onion, sliced thin DIRECTIONS In a small pot combine heavy cream, butter, and rosemary. Season with salt and pepper and simmer for 10 minutes. Set aside.

In a mixing bowl whisk in cream mix (remove rosemary) with egg whites. Reserve.

In a nonstick skillet add canola oil on high heat. Add leeks/onions. WASHED mushrooms and season with salt and pepper. Sautee tender and dry. Add egg-cream mix to nonstick pan. Put into oven at 375°F for 10 minutes.

UNITED KINGDOM WEDNESDAY

LETTUCE “SCROLL” INGREDIENTS ½ head butter lettuce or handful wild arugula 1 English cucumber, sliced thin 3 long thin slices of brie cheese, room temp 1 ripe bosc pear, sliced ½ cup balsamic vinegar ¼ cup honey 2 tablespoons dijon mustard salt and pepper to taste 1 cup olive oil candied walnuts (Please purchase at your local market as we need to stay within our time frame) DIRECTIONS Using a peeler, peel 3 strips long ways off the cucumber. Wash and Slice pear into quarters, this slices long ways. Wash lettuce Lay strip of cucumber down, add two leaves of lettuce down, 3 slices of pears in the center and roll the cucumber up into a “scroll”. Put in center of salad plate. Lay the slices of brie on the right side of the “scroll”. Reserve.

For the dressing; combine vinegar, honey, Dijon, salt, and pepper in a blender. Mix smooth. On a medium speed setting slowly add the olive oil until smooth. Reserve to finish.

CACCIATORE RAGU INGREDIENTS 1 tablespoon extra-virgin olive oil 3 slices bacon, chopped* 1/4 medium onion, chopped 4 ounces trumpet mushrooms (about 2 cups sliced) 1 teaspoon fresh rosemary leaves, chopped 1/4 cup dry red wine 1 can San Marzano tomatoes, chopped 1/3 cup pitted green olives, plus 1 tablespoon brine from the jar salt and pepper taste DIRECTIONS In a skillet, add olive oil, once pan is hot add bacon, onions, mushrooms and rosemary. Caramelize in the pan.

Once browned, deglaze with red wine. Simmer 1 minute. Add remaining ingredients and stew for 15-20 minutes.

Check seasoning and add salt and pepper to taste.

CHEF TIP *To make vegetarian, omit bacon from the recipe.

CHICKEN MILANESE INGREDIENTS 2 boneless, skinless free range chicken breasts 1/4 cup whole milk 3 large eggs 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper

1 cup seasoned breadcrumbs ¼ cup olive oil ¼ cup butter 1 lemon, sliced ¼ cup parsley, chopped

DIRECTIONS Place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally; you'll be left with 4 thinner chicken breast pieces. Place each chicken cutlet between 2 sheets of waxed paper and use the smooth side of a mallet (or a rolling pin) to pound them until they're very thin. If you think they're thin enough -- pound 'em a few more times! The thinner the better.

In a dish, whisk together the milk and eggs. Place the flour in another dish and mix in some salt and pepper. Place the breadcrumbs in a third dish. Set the 3 dishes aside.

Salt and pepper both sides of the chicken pieces, then dredge them 1 at a time in the flour, then quickly dunk both sides in the egg mixture and then coat both sides in the breadcrumbs. Lay each piece on a plate until you're ready to cook them.

Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-low heat. When it's melted and hot, add 2 pieces of the breaded chicken and cook, flipping once, until the breading is golden brown and the chicken is cooked, 2 to 3 minutes per side; transfer the chicken to a clean plate. Add the other tablespoon of butter and oil to the skillet and cook the other 2 pieces of chicken.

Top with Cacciatore Ragu (see recipe on previous page) and garnish with lemon and chopped parsley

GREEN TEA MATCHA PANNA COTTA INGREDIENTS 3 cups ice water 3 sheets gelatin 3 cups whole milk ½ cup sugar 1 tablespoon green tea matcha power 1 satuma tangerine 1 cara cara orange 1 navel orange DIRECTIONS Soak gelatin in ice water until soft. Once soft, squeeze water out and reserve.

Combine remaining ingredients in a sauce pot and bring up slowly on medium heat.

Once slow simmer starts, shut off and whisk in gelatin. Whisk until gelatin is fully dissolved.

Pour into three small jars or cups and refrigerate for 2 hours.

Using a small knife, peel the oranges, segment sections of each orange avoiding the white pith. Mix in a bowl with a pinch of sugar and serve on top of panna cotta.