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Table of Contents Appetizers Pork Dumplings...........................................................pg. 4 Tomato Basil Crostini................................................pg. 6
Entrees Chicken Marsala........................................................pg. 8 Forbidden Rice Bowl............................................... pg. 10
Drinks Iced Matcha Latte................................................. pg. 12 Sunset Drink............................................................. pg. 14
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Pork Dumplings From the Kitchen of: Chris O’Brien Ingredients: 3 ½ inch round gyoza skins 1 lb of ground pork 1 tbsp of minced fresh ginger root 3 cloves of garlic minced 2 scallions thinly sliced 4 tbsp of soy sauce 1 tbsp of sesame oil 1 egg beaten 5 cups of finely shredded chinese cabbage Directions: 1. In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg, and cabbage. 2. Stir until well mixed. 3. Place one heaping teaspoon of pork filling onto one gyoza skin. 4. Moisten the edges with water, and seal as to let nothing in. 5. Set aside on a lightly floured surface. 6. Arrange in a covered bamboo steamer, so they don’t touch, to prevent them from sticking together. 7. Steam for 15 mins or until pork is cooked through. 8. Enjoy with your favorite dipping sauce.
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Tomato Basil Crostini From the kitchen of: Maddalena Riboli Ingredients: 32 slices of French bread, ¼ inch thick ¼ cup olive oil or veggetable oil 3 Roma Plum Tomatos, diced (approx. 2 cups) 3 cloves garlic, finely chopped ½ cup shredded Parmesan cheese 2 Tbsp fresh basil leaves, chopped 1 Stalk green onion, chopped, for garnish Salt and freshly ground pepper, season for taste Extra Virgin Olive Oil and balsamic vinegar to drizzle Directions: 1. Heat oven to 425°F 2. Place bread on an ungreased baking sheet. Lightly brush bread with oil. Bake 4 to 5 minutes or until they’re lightly golden brown. 3. Mix tomatoes, remaining 2 tablespoons of oil, garlic, cheese, basil, green onions, and salt. 4. Place about 1 tablespoon tomato mixture on each warm bread slice. Drizzle extra virigin olive oil and balsamic vinegar on top.
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Chicken Marsala From the kitchen of: Maddelena Riboli Ingredients: 2 lbs Chicken Cutlets 1/4 cup all purpose flour 3/4 tsp of salt 1/4 tsp of pepper 1/2 cup butter 2 tbsp of olive oil 3/4 lb of fresh mushrooms, quartered 1 onion diced 1/4 cup marsala wine Fresh basil leaves for garnish Directions: 1. Place meat on a solid, level surfacr, or between sheets of wax paper. Pound lightly with a mallet or moistened cleaver, using a glancing motion. This will tenderize the meat. 2. In a shallow dish, combine flour, salt and pepper. Dredge cutlets in flour mixture and let rest for 15 minutes on wire rack. 3. In a large skillet over medium-high heat, melt butter with oil. Cook cutlets on both sides until brown, about 8-10 minutes. 4. Add mushrooms and onion reduce heat to low, cover, and simmer for 10 minutes. 5. Pour in Marsala and simmer 5 minutes more, until chicken is tender and sauce is hot. 6. Garnish with fresh basil and serve immediately.
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Forbidden Black Rice Bowl From the Kicthen of: Chris O’Brien Ingredients: 2 cups of cooked black forbidden rice ¾ cup sauteed mushrooms ¾ cup frozen edamame (Out of the pod) ¾ cup julienne Carrots ¾ cup cooked zucchini 2 8oz pieces of grilled chicken breast For stir fry sauce: ½ cup of soy sauce 2 tbsp of sesame oil ¼ cup of mirin 4 tbsp of honey 1 bunch of chives, fine diced ½ a bunch of scallions, fine diced 2 tbsp of fresh ginger 2 cloves of garlic, finely grated Spicy aioli: ¼ cup kewpie mayo 2 tbsp of sriracha Toppings: Toasted sesame seeds Pickled ginger Wonton crisps Directions: 1. In large non-stick saute pan, over medium high heat: 2. Saute: Mushrooms, Carrots, Zucchini, Edamame 3. Add cooked rice and half of stir fry mixture. 4. Saute together to sufficiently cook all elements and place in a large bowl. 5. Slice grilled chicken on a bias and layer on top. 6. Drizzle on top spicy aioli. 7. Finish with sesame seeds, pickled ginger, and wonton crisps. 8. Use excess sauce as desired. 10
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Iced Matcha Latte From the kitchen of: Caleigh O’Brien Ingredients:
12 oz Whole Milk 2 tsp Matcha Powder 2 tsp Granulated Sugar 1 cup of ice
Directions:
1. In a clean shaker, pour in 1 cup of ice. 2. Over the ice, pour in 12 ounces of whole milk 3. With a measuring spoon, add 2 tsp of matcha powder over the ice and milk. 3. Using the measuring spoon once more, add 2 tsp of granulated sugar over the ice, milk, and matcha. 4. Put the lid and the cap on the shaker. 5. Holding the lid, cap, and shaker together, shake the mixture for about 10 seconds. 6. Once fully shook, remove the lid and cap and pour desired amount into cup. 7. Any excess, put in the fridge to enjoy a cup later!
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The Sunset Drink From the kitchen of: Caleigh O’Brien Ingredients:
3 oz of Orange Juice 3 oz of Pineapple Juice ¾ oz of Grenadine ½ cup of Ice
Directions: 1. In a clean glass, put in 1/2 cup of ice. 2. Over the ice in the glass, pour 3 oz of pineapple juice. 3. Pour 2 oz of Orange Juice over the pineapple juice and ice. 4. Carefully pour 3/4 oz of grenadine over your pineapple and orange juice, as the grenadine pours out quickly. 5. Add a straw if desired, and enjoy!
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