Monthly Archives: July 2016

Do it Yourself: Bang Bang Shrimp Recipe

Over the past couple weeks, we’ve been rolling through a variety of recipes, fresh from Garden Commons, including our Eggs Benedict and Blender Hollandaise, Chicken & Pesto Tortellini and Sushi Vegetable Roll recipes. Now, we’re offering up one of the campus favorites; Bang Bang Shrimp.

Like the recipes before it, this Bang Bang Shrimp recipe was first shared during the Alumni Weekend Progressive Lunch earlier this summer where guests were given a demonstration, courtesy of our culinary experts, on how to make this delicious shrimp dish. They were then able to take the recipe, among others, home with them to add to their own personal cookbook.

So, let’s dive in and get cookin’! And after you’re done, share a photo with us on TwitterInstagram and/or Facebook!

Bang Bang Shrimp Recipe

Serves 8

Medium Raw Shrimp 1 1/2 pounds
Cornstarch 1 cup
Mayonnaise 3/4 cup
Sriracha Sauce 1 tbsp
Asian Sweet Chili Sauce (Mae Ploy) 1/2 cup
Shredded Lettuce 6 cups
Green Onions 1/2 cup
Vegetable Oil for frying

 

  1. Combine the mayonnaise, sriracha, and sweet chili sauce in a small bowl. Set aside.
  2. Heat the oil in a large pot to 350°. Be sure that the pot is less than half full of oil, to avoid a boil over when shrimp is added.
  3. Toss the shrimp with the cornstarch, to bread them.
  4. Gently place the shrimp in the fryer oil in batches so as to not overcrowd the pan. Fry for 2-3 minutes until golden brown and cooked through.
  5. Remove from the oil and drain on a paper towel lined plate and repeat with the rest of the shrimp.
  6. Toss the cooked shrimp with the spicy mayonnaise sauce.
  7. Place the shrimp on the bed of lettuce and garnish with chopped green onions.
  8. Take a quick photo and share it with us on TwitterInstagram and/or Facebook!
  9. Enjoy!

Do it Yourself: Sushi Vegetable Roll Recipe

We’ve shared a recipes for Eggs Benedict with Blender Hollandaise and Chicken & Pesto Tortellini over the past couple weeks, but now it’s time to try something a little different; a sushi vegetable roll.

Sushi is a favorite for many and this vegetable roll recipe is sure to fit the bill for those looking to enjoy some tasty sushi in the comfort of their own home. Like the previous recipes mentioned above, this dish was featured during our Alumni Weekend Progressive Lunch at Garden Commons earlier this summer, where our culinary staff put on a demonstration, offering tips for making sushi on their own. Now, you have the opportunity to give it a try yourself!

When you finish your sushi vegetable roll, try to resist bitting in right away and share a photo with us on TwitterInstagram and/or Facebook! Then dig in and enjoy!

Sushi Vegetable Roll Recipe

Serves 6

Rice

Botan Rice 1/3 cup
Seasoned Rice Vinegar 1 tbsp
Sugar 1 tsp
Water 1/2 cup

 

Wasabi

Wasabi Powder 3 tbsp
Water Drops

 

Sushi

Nori Seaweed Wrap 1 1/2 sheets
Cucumber 3 tbsp
Avocado 3 tbsp
Shredded Carrot 3 tbsp
Pickled Ginger Garnish

 

  1. Assemble the wasabi by mixing a few drops of water at a time to the powder until it makes a thick paste. Set aside.
  2. Place the measured amount of rice in a bowl and rinse under cold water until it runs clear.
  3. Place the rinsed rice in a pot with water and cook covered for 23 minutes, or until rice is tender but not overcooked.
  4. Stir cooked rice and fluff with a fork.
  5. Cool rice immediately.
  6. Combine the seasoned rice vinegar and sugar and sprinkle over the cooked, cooled rice. Gently mix until it has a glossy sheen. Cover and set aside.
  7. Cut cucumber in half, remove the seeds, and cut into 1/4″ and 2″ strips. Wash, peel, and slice avocado into 1/4″ slices.

Sushi Assembly

  1. Using a clean and sanitized bamboo roller, lay the nori wrap rough side up and gently top with prepared cooled rice, leaving 1/2 inch uncovered at the far side.
  2. Line the center of the rice with a row of shredded carrots, two or three slices of avocado and cucumber next to it.
  3. Lift the bamboo mat and roll away from you. Using your gloved fingers to hold the ingredients in place as you roll the sushi forward.
  4. Roll the nori so that the rice from the near side and far side meet.
  5. Lift the leading edge of the bamboo mat and roll the sushi forward once more to join into a roll.
  6. Grip the rolled bamboo mat and squeeze to maintain roll shape.
  7. Cut off the ends of the roll using a clean and sanitized knife and cutting board.
  8. Cut the roll in half. Cut each half into thirds.
  9. Take a quick photo and share it with us on TwitterInstagram and/or Facebook! Then enjoy!

Do it Yourself: Chicken & Pesto Tortellini Recipe

Only a couple weeks ago, we shared our tasty Eggs Benedict and Blender Hollandaise recipes for you to make at home. This time around, we decided to dive into a main dish; specifically our Chicken & Pesto Tortellini found at Garden Commons.

Like the Eggs Benedict and Hollandaise recipes, this recipe was featured during our Alumni Weekend Progressive Lunch, where guests were given a demonstration, courtesy of our culinary experts, on how to make this tasty dish. They were then able to take the recipe, among others, home with them to add to their own personal cookbook.

Whether you’re an experienced cook or learning to dabble in the kitchen, this is one simple recipe you can pick-up quickly and share with others!

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Our alumni learned about a variety of recipes, including this Chicken & Pesto Tortellini.

So, pull out the apron and hit the kitchen! After you’re done, share a photo with us on TwitterInstagram and/or Facebook!

Chicken & Pesto Tortellini Recipe

Serves 4

Plain Cheese Tortellini 1 pound
Cooked Chicken Breast, Cubed 8 ounces
Alfredo Sauce 8 ounces
Pesto Sauce 6 ounces
Fresh Spinach 4 ounces
Sun Dried Tomato 1 ounce
Water 1/4 cup
Fresh Mozzarella Diced 4 ounces
Grated Parmesan Cheese 4 tsp

 

  1. Combine and heat alfredo and pesto.
  2. Cook tortellini per package instructions.
  3. In saute pan, combine chicken, spinach, sun dried tomatoes and water.
  4. Heat until the chicken is hot and the spinach is wilted.
  5. Add cooked tortellini, pesto/alfredo sauce and diced mozzarella.
  6. Toss to combine.
  7. Transfer to bowls and garnish with Parmesan.
  8. Take a quick photo and share it with us on TwitterInstagram and/or Facebook!
  9. Enjoy!

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Master the Grill with these 10 Tips

Independence Day is right around the corner and that means summertime grilling! Whether a seasoned (get it?) veteran or a new face to the grilling scene looking to practice some of that old-fashioned #adulting, these tips should provide just the reminder/advice you’re looking for this weekend and beyond.

1. Be Prepared

Widely considered a good piece of life advice, it’s particularly helpful for all your cooking adventures, especially those of the grilling variety. Have everything at the ready before you get started. Stage the scene, preseason everything before you get started and then execute.

2. Bring the Heat

Get the grill preheated 20 to 25 minutes prior to cooking. It will allow the grill to come to an even temperature, which helps you control the cooking process, and will kill bacteria on the grill. If you’re looking for a more comprehensive breakdown on monitoring the grill temperature, check out this post from Serious Eats.

3. Oil up the Grill

Just like with your stove, food can stick to the grates of the grill if the grill isn’t properly oiled. Use a pair of tongs to rub a paper towel soaked in cooking oil over the grates. It should go without saying that you DO NOT want to use cooking spray on a lit grill.

4. Food Safety

Summer heat, raw meat and distracting outdoor activities don’t really mesh well together when talking about food safety, but that doesn’t mean you can’t take the proper precautions in your food prep and avoid any issues in the process. Don’t pull out raw meat/poultry until you are beginning the cooking process. Keep raw meat/poultry cool, but separate from other food and be sure to check the internal temperature of your masterpieces when taking them off the grill using a thermometer, to ensure they are cooked through. Consult the infographic below, from eatright.org, for additional food safety tips for your cookout.

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5. What’s Smokin’?

If you are smoking food for your cookout, keep the wood in water for about an hour before using it. Here are some basic tips on smoking, courtesy of Weber.

6. What Heat?

Use high, direct heat for steaks and burgers. Use low, indirect heat for larger cuts of meat.

7. Control Flare-ups

Fat-drippings from food on the grill causes flare-ups, which aren’t ideal when grilling. Flare-ups lead to a burnt charcoal taste and take away from your efforts to create your very best-tasting culinary creation. The way to combat flare-ups? Keep a spray bottle filled with water nearby to extinguish any fires that are too close to your food.

8. Grill your Sides

Chalk this up as more of a suggestion rather than a tip or safety concern. If you’re already rockin’ the grill scene, flipping burgers, steak, chicken or any number of main courses, why not get the side dishes in on the action? Use a grill basket, skewers, foil bags or other pans to get your side dishes over the grill grates and take advantage of the hot grill.

9. Use the Vents

Courtesy of GearPatrol.com:

Al fresco cooks often don’t realize the importance of their grill’s venting system. Vent openings both above and below the fire aid in controlling not only the temperature of your grill, but the way in which your food cooks. Fully open vents on both sides create more heat, and by rotating your lid to change the placement of your open top vent, you can control the speed of your cooking. Whichever side the top vent is opened above will cook faster than the unvented side. If you want to create a convection effect, like you would a turkey in an oven, place your top vent opening on the opposite side of your bottom vent opening.

10. Done!

Keep track of your cooking time and pull off when needed. As a general rule, it’s best to be a little quick pulling food off rather than late. Check the internal temperature with your thermometer and, if needed, you will be able to put the food back on the grill a little longer.

Finally, eat and enjoy your cookout! You’ve earned it!