A collection of recipes from local restaurants and chefs.
Rasta Pasta
CHEF DARI AN BRYAN THE PLATI NG SOCI ETY
INGREDIENTS 3 boneless, skinless chicken breasts (about 1-1/2 lbs) 1 lb Tops penne pasta 2 tbsp Tops Jerk seasoning or sauce, divided Tops kosher salt 2 tbsp Tops extra virgin olive oIl, divided
1 green bell pepper, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 3 garlic cloves, minced 1 jar (15oz) Tops Alfredo sauce
DIRECTIONS: Cook 1 lb Tops penne pasta according to package instructions to “al dente�. Drain and set aside. Season 3 boneless skinless chicken breasts all over with 1 tablespoon Tops jerk seasoning or sauce and salt. In a large skillet over medium heat, heat 1 tablespoon Tops extra virgin olive oil. Cook chicken until golden brown and no longer pink, 8 minutes per side. Remove from pan and set aside to rest. Add remaining oil and slice and cook 1 green, red and yellow bell peppers until mostly tender, 3 to 4 minutes. Add 3 cloves minced garlic and cook until fragrant, 1 minute. Season with remaining jerk seasoning. Add Tops Alfredo sauce and let simmer until thickened, 5 minutes. Slice chicken then add pasta and chicken and toss until completely combined. Enjoy, Yah Mon.
Guacamole CASA AZUL
INGREDIENTS 5 avocados 2 diced roma tomatoes 1/2 diced vidalia onion 2 tbsp chopped cilantro
1 small JalapeĂąo, seeded, diced 2 oz fresh lime juice 1 tbsp Tops salt
DIRECTIONS: In a bowl, cut 5 avocados and mash together with 2 oz. fresh lime juice and 1 tablespoon of salt. Fold-in 2 diced Roma tomatoes, 2 tablespoons of cilantro, 1/2 diced Vidalia onion and 1 JalapeĂąo pepper. Don't over mash. Keep Guacamole somewhat chunky. Taste and season with more lime / salt / cilantro as needed.
Strawberry Lemon Cheesecake CHEF AUDREY ZYBALA SWEET PEA BAKERY
INGREDIENTS Crust: 16 Tops graham crackers (2 pkgs) 4 tbsp Tops sugar 2/3 cup Tops butter Filling: 32 oz Tops cream cheese, softened 1 cup sugar 4 Large Tops eggs 2 tsp Tops vanilla extract Zest of 1 lemon ½ lemon, juiced
Glaze: ¾ cup water 2 tbsp sugar ½ cup mashed strawberries Zest of 1 lemon ½ lemon, juiced 1 oz gelatin Topping: 16 oz Fresh strawberries
DIRECTIONS: Preheat oven to 325 degrees 2. Crush graham crackers in a food processor. Add sugar and melted butter, pulse for 30 seconds. Press crust into the bottom of a parchment lined 12-inch springform pan. 3. Place cream cheese and sugar in stand mixer fitted with paddle, blend cream cheese, sugar, vanilla, zest, and juice together until creamy. Add eggs one at a time, and blend for 20 seconds after each. Do not over mix or the cheesecake will crack. Pour over the graham cracker crust. 4. Bake in a preheated oven for 60 minutes. 5. Let cool on wire rack, then refrigerate for at least one hour. 6. While cooling, make your glaze by bringing the water, sugar, mashed strawberries, lemon zest, and lemon juice to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 10 minutes. Stir in gelatin and stir until fully dissolved. 7. Strain the mixture through a mesh strainer to remove seeds and zest. This is an optional step, but it makes the glaze smooth and glossy. Set aside to cool until the mixture is just warm. 8. Top the cheesecake with the fresh strawberries and brush the tops with the warm glaze. The glaze will continue to thicken as it cools. 9. Cover and store in refrigerator.
Asian Brisket CHEF MEL CHENEY
INGREDIENTS Beef Brisket, trimmed, 4 to 5 lbs. 1 1/5 quarts of Tops beef stock 2 tablespoons of Tops peanut oil (can also use whatever oil you have on hand) 1/3 cup Tops soy sauce 6 cloves crushed garlic
4 oz fresh ginger, unpeeled, sliced ½ cup Tops brown sugar (can use regular) 5 each whole pieces star anise 1 bunch cilantro, rinsed ½ of one white or yellow onion Salt; pepper
DIRECTIONS:
Set oven to 275 degrees. Dry off the brisket with a paper towel. Season the whole brisket with salt and pepper. Have the dutch oven heating on a burner on the stove with medium high heat. Once the pan is heated, add the oil to the pan. Sear both sides of the brisket in the pan. Add the stock to the pan. Once the stock comes to a low simmer, add the sugar, making sure it dissolves. Then, add all of other ingredients, except for the onion, to the pot making sure they are all in the stock, evenly distributed and submerged. Once everything except the onion is added, move the pot to another burner (not turned on) and place the half onion on the hot burner, to get some nice char marks on it, about 2 to 3 minutes. Add the onion to the pot. Put the lid over the dutch oven and put it in the oven on the middle rack. Leave it in the oven for 3 to 4 hours. Check on it occasionally, and if some of the liquid has evaporated, add more stock. Make sure during this process, that the brisket reaches an internal temperature of 165 degrees. Take the pot out of the oven and let the brisket rest in the pot with the liquid for about 30 minutes before slicing or picking it.
Southwest Potato Salad LLOYD TACO TRUCK
INGREDIENTS Chipotle Mayo: 1 ½ cups Tops Mayonnaise ¼ cup Tops Apple Cider Vinegar ¼ cup water 1 - 2 Chipotle Peppers in Adobo Salt to taste
3 - 4 lb red potatoes ¼ cup cilantro 3 green onion (sliced) 1 med red onion (thinly sliced) 1 clove garlic (minced) Chipotle Mayo (recipe below)
DIRECTIONS: Chipotle Mayo: Combine all ingredients in a bowl. Blend until smooth with a blender. Scrape down the sides of the container with a spatula until all of the chipotles are completely blended. Wash the potatoes. Cut into wedges (8-12 pieces per potato; depending on size).Cover the potatoes in COLD water in a large pot, add salt and bring to a boil. Once at a boil, turn to a simmer until potatoes are tender, but not falling apart. Strain the potatoes, let cool. Mix all ingredients together thoroughly in a large bowl.
Gobi Alu I NDI A GATE
INGREDIENTS Half of a head of cauliflower 1 potato Half of an onion 1 tsp of Tops salt
1 tsp of Tops vegetable oil 8 oz water 1 tsp of turmeric
DIRECTIONS: Chop Cauliflower up into bite size florets. Cube potato and chop onion. Heat 1 tsp vegetable oil in a skillet. Add chopped onion along with 1 tsp of salt and 1 tsp of turmeric. Once onion mixture is brown, add in cauliflower and potatoes along with 8oz water. Simmer until all of the liquid is evaporated and serve. Enjoy as an entrée or as a side dish!
S'more Chocolate Chippy CHEF ALEXANDER DESPENCE NFCI ALUM AND TASTE OF BUFFALO SCHOLARSHIP WINNER
INGREDIENTS 1 cup soft Tops butter 1 cup Tops sugar 1 cup Tops brown sugar 2 Tops eggs 1 tbsp vanilla extract
1 tsp salt 1 tsp baking soda 1/2 tsp baking powder 3 cups flour 2 cups mini chocolate chips 1 cup mini marshmallows
DIRECTIONS: Mix all wet ingredients. Combine dry ingredients. (Set marshmallow aside). Add dry to wet. To make big cookies, make a golf ball sized dough ball. Press your thumb into the center to make a cavity, fill it with marshmallows. Cover the marshmallows with cookie dough so they are not exposed. Bake at 350F for 12-16 minutes. Take out of the oven as soon as the edges are golden and the inside is very soft. Let cool on a rack. Enjoy!
Tomato Cucumber Salad DI NOSAUR BBQ
INGREDIENTS Salad: 1 1/2 lb ripe tomatoes Pinch of kosher salt and black pepper Pinch of sugar 2 medium cucumbers 1/2 large red onion 30 small fresh basil leaves
Dressing: 1/2 cup Tops extra virgin olive oil 1/2 cup red wine vinegar Tops black pepper 1 tsp kosher salt 4 garlic cloves, minced 1 tsp Tops sugar 1 tsp dried oregano
DIRECTIONS: Core the tomatoes and cut lengthwise into 6-8 wedges. Cut each wedge in half crosswise. Place the tomatoes in a large bowl and wake them up with a big pinch of salt, pepper and sugar. Cut the ends off the cucumbers and use a vegetable peeler to make long stripes in the skin. Cut the cucumbers in half lengthwise and then crosswise into 1/4 inch slices. Add to the tomatoes. Peel the onion and cut lengthwise into slivers. Dump the onions in with the tomatoes and cucumbers and give everything a good tossing. Clean and dry the basil leaves. Stack them on top of one another and roll lengthwise into a tight cigar. Cut crosswise into thin strips and stir into salad. Throw together a batch of dressing. Whisk all ingredients together in a small bowl. Pour over tomatoes and cucumbers. Marinate the salad at room temperature for several hours. Refrigerate leftovers, if there are any!
Coco Panna Cotta CHEF KEVI N PARRI N EXECUTI VE CHEF, GARRET CLUB
INGREDIENTS Panna Cotta Brown Sugar Grilled Pineapple 1 ¼ oz packet of powdered, 1 pineapple cut into spears unflavored gelatin ½ cup brown sugar 2 cups whole milk ½ cup melted butter ¾ cups sugar 1 tsp cinnamon ¼ tsp kosher salt 1 can of unsweetened coconut milk 13.5oz
DIRECTIONS: 1. Sprinkle gelatin over ¼ cup of milk and set aside for 10 minutes. 2. Combine the remaining 1 ¾ cups of milk, the sugar and the salt in a saucepan and bring it to a simmer over medium heat, stirring occasionally. 3. Remove the pan from the heat. Whisk first the gelatin mixture then the coconut milk into the pan. 4. Strain the Panna cotta mixture through a fine mesh sieve then pour it into 4-ounce ramekins or tea cups; chill overnight. 5. Panna Cotta can be served as is or unmolded by running a warm knife around the edge of each, then turn onto a chilled plate. Brown sugar grilled pineapple: 1. Cut the pineapple into spears and reserve. 2. Combine butter, sugar and cinnamon in a small pan and heat till the butter is melted and the ingredients are incorporated. 3. Using a cooking brush paint the sugar mixture on the pineapple. 4. Grill the pineapple for 7-10 minutes till golden brown, watch closely to not burn the sugar. 5. Finish the pineapple by brushing them with the excess sauce from the pan.