JACOBSON CULINARY ARTS ACADEMY AT TARPON SPRINGS HIGH SCHOOL
In the state-of-the-art kitchens students receive career-oriented instruction in both classical and modern culinary arts with an emphasis on the skills needed to succeed in the Hospitality Industry. The Chefs and student of JCAA are proud to have BergHOFF as a sponsor of our program and the student tested recipe of the month. The Couscous Fritter recipe was developed by Sophomore students Lily, Karol, Emily, Franky, and Deno If you would like to learn more about our program please go to www.jcaachefs.com Couscous Fritter 1 ¼ cups Israeli Couscous 2 cups Chicken Stock 1 cup diced Bacon 4 Boneless Chicken Thighs 2 Tablespoons Olive Oil 2 stalks minced Celery ¼ Onion, minced 1 cup Parmesan Cheese 1 cup Panko Bread Crumbs 1 egg
22 APRIL 2021
Season Chicken thighs with salt and pepper and bake at 350 degrees until fully cooked (165 degrees). Cool and shred the meat. Boil chicken stock and add couscous. Cook stirring regularly. Cook Bacon in small fry pan: pat off excess fat Add Parmesan cheese until it has firm texture. Add in celery and onion. Roll the mixture into balls, coat in egg and panko. Fry in olive oil for 3 – 4 minutes or until golden brown all around. Sautéed Julienne Vegetables 2 large Carrots 1 Celery Root ½ to 1 Onion 1 Green Pepper 2 to 3 cloves Garlic 2-3 Tablespoon olive oil Julienne celery root, carrots, onion, and green pepper. Mince garlic. Add olive oil to pan on me-
dium heat and sauté remaining ingredients until tender. Sweet Chili Sauce 1 cup Rice Vinegar 1 cup + 1 Tablespoon Water 1 up + 2 Tablespoon Cane Sugar 1 – 2 teaspoons Red Chili Flakes 1 ½ teaspoons minced Garlic 1 teaspoon minced Ginger 1 teaspoon Soy Sauce 2 teaspoon Corn Starch 2 drops red food coloring
Mix cornstarch and 1 Tablespoon of water in a small bowl, set aside Mix all other ingredients in a small saucepan, and bring to boil Add cornstarch slurry, stir until slightly thickened. Cool completely To plate; Arrange sautéed vegetables on plate, place 1 or two fritters on top and drizzle with Chili Sauce.
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