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Monday, November 24, 2014 - 2:16pm

Chef Adam shares his fantastic recipes with us!

Chef Adam shares his fantastic recipes with us!
MGN Online
News
Monday, July 8, 2013 - 6:32am

Mango Summer Salad: yields 8 servings

4 mangos, peeled, medium dice
2 cucumbers, peeled and de-seeded, medium dice
3 tomato, quartered, chopped
1 red onion, chopped
4 clementines, segments
¼ cup mint leaves, chopped
½ cup jumex mango nectar
salt and pepper

1. Combine all of the above ingredients in a bowl and season with salt and pepper.
2. Add mango nectar and toss, sprinkle mint leaves on top.
3. Serve immediately or chill in refrigerator. may be prepared one day ahead.

Rotini Pasta Salad: yields 8 servings

4 cups rotini pasta
1 cup broccoli florets
1 each red, yellow, green bell pepper cut into small dice
8 stalks asparagus, 1 inch pieces
2 t garlic, minced
¼ cup parmesan cheese
3 t basil leaves
½ cup olive oil
¼ cup red wine vinegar
salt and pepper

1. Boil pasta in heavily salted water until tender. Drain and place into ice water. Strain.
2. Place broccoli and asparagus into boiling water for 3 minutes. Drain and place into ice water. Strain.
3. Combine all ingredients and taste. Pasta should be seasoned from cooking. If necessary, add salt and pepper to taste.

Peppered Peaches: yields 8 servings

6 peaches, quartered, pit discarded
1/8 t salt
1 t coarse ground black pepper
¼ cup orange juice

1. Combine all ingredients and wait 15 minutes for natural juices to be extruded. serve.

Italian Sausage Kabobs: yield 8 servings

8 long skewers
6 italian sausage links
6 jalapenos
6 mushrooms
12 cherry tomatoes
1 zucchini
olive oil
salt
pepper

1. Cut sausages into 2" pieces.
2. Grill or blister jalapenos on bbq or comal. Just begin cooking process, remove while still firm.
3. Wipe mushrooms with moist paper towel to remove dirt. Leave stem on.
4. Slice zucchini into 8, ¼" pieces, diagonally so they are about 3" long. Season with salt and pepper.
5. Place a cherry tomato on one end of skewer. Put sausage, jalapeno, mushroom and zucchini on skewer and cap with another cherry tomato.
6. Season with salt and pepper, brush with olive oil. Grill or bake in oven until sausage links are cooked.

Pork Butt Carnitas:

pork butt
chile molido/ground chile powder
garlic powder
onion powder
salt and pepper

1. Unwrap pork butt, tenderloin, or sirloin, depending on what you have and rub generously with the above listed spices, salt, and pepper.
2. Wrap in aluminum foil and place into 300? oven for 5 hours. If you are cooking a roast that is greater then 2 lbs, expect to cook for 6-8 hours, depending on size.
3. Low and slow is the key here, be patient and let the meat get very, very tender. It should fall apart when you poke it gently.
4. Use a fork to break apart and allow to sit in its own juices.   

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