Transcript International Flavor - Ross School of Business

International Flavor
Section 3 - Class of 2005
Recipe Guide
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Appetizers & Side Dishes
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3 – Wendy Brown’s Guacamole
4 – Garlic Bread
5 – Cheesy-Herb Pinwheels
6 – Dave’s “Don’t Spill The” Boston Baked
Beans
– 7 – Neil’s Heart Attack Mash Potatoes
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Main Entrees
– 8 – Pad Thai
– 9 – Chicken Adobo
– 10 – Duckiyaki Chicken
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Desserts
– 11 – Chocolate Peanut Butter Squares
– 12 – Maple Pie
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Dishes on the Go
– 13 – Pumpkin Pie
Section 3 Class of 2005
International Flavor
Wendy Brown’s Guacamole
Type of Dish: Appetizer
Ethnic Origin: American
Chef: Kerry Callaghan
Directions
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Ingredients
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2 avocados
1/2 cup mayo
1 Tbs. lemon juice
2/3 cup sour cream
1 package taco seasoning
3 green onions
1 or 2 tomatoes
1 small can sliced black olives
Grated sharp cheddar cheese
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Mix together the avocado, mayo and lemon
juice and spread on a dinner plate.
Mix the sour cream and taco seasoning
together and spread in a smaller circle on
top of the first layer.
Chop the green onions and spread around
edge of 1st layer
Dice tomatoes with seeds and juice
removed - spread on top of the sour cream
and taco seasoning layer
Drain olives and spread on top of the sour
cream and taco seasoning layer
Spread cheddar cheese all over the top
Section 3 Class of 2005
International Flavor
Garlic Bread
Type of Dish: Side Dish
Ethnic Origin:
Chef: Don Sechler
Directions
Ingredients
 1 baguette
(can be French, Italian,
sourdough....whatever your
preference is)
 1 stick of butter
 Garlic gloves - as many garlic
cloves as you (and those around
you) can tolerate
 Simmer butter and crushed garlic
cloves over medium heat until
butter is melted, and then a few
minutes more.
 Cut baguette in half the long way.
 Spoon butter/garlic mix onto
bread, spreading evenly.
 Bake at 400 degrees until bread is
browned to your satisfaction.
Section 3 Class of 2005
International Flavor
Cheesy-Herb Pinwheels
Type of Dish: Appetizer
Ethnic Origin: American
Chef: Heather Milcarek c/o Betty Crocker
Directions
Prep Time: 18 min
Baking Time: 13 min
Total Time: 31 min
Serving Size:
18 appetizers
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Ingredients
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3cups Original Bisquick® mix
1teaspoon Italian seasoning
1/2teaspoon garlic powder
2/3cup water2tablespoons butter or
margarine, melted
1/2cup grated Parmesan cheese
1/2cup shredded mozzarella cheese
1cup pizza sauce
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Heat oven to 425ºF. Grease cookie sheet.
Mix Bisquick, Italian seasoning, garlic
powder and water until dough forms. Turn
dough onto surface dusted with Bisquick;
gently roll in Bisquick to coat. Knead 10
times.
Roll dough into 18x10-inch rectange. Brush
with melted butter. Sprinkle with cheeses.
Tightly roll up dough; pinch edge to seal. Cut
roll into eighteen 1-inch slices. Place on
cookie sheet.
Bake 11 to 13 minutes or until golden. Heat
pizza sauce until hot. Dip pinwheels into
sauce.
Section 3 Class of 2005
International Flavor
Dave’s “Don’t Spill The” Boston Baked Bean
Type of Dish: Side Dish / Beans
Ethnic Origin: Bostonian (U.S.A.)
Chef: David Daniels
Directions
Prep Time: 5 mins.
Cooking Time: 1 hr +
Serving Size: 10 – 14 people
(fewer if spilled)
Ingredients
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4 cans Heinz Vegetarian beans
1 bottle Kraft honey BBQ sauce
1 medium-sized red onion
1 medium-sized casserole dish
(preferably glass). If you don’t
have one, borrow it from a
neighbor.
 Dice as much onion as you want.
 Pour three cans of beans into the
casserole dish. Mix in the onions.
Then pour the fourth can of beans
on top.
 Coat the top generously and
evenly with BBQ sauce.
DO NOT STIR IT IN.
 Bake at 350 for over an hour.
 Take out of oven and let cool
briefly so the top layer becomes a
crust.
 Spill 1/3 in your car and on
yourself on the way to a potluck.
Section 3 Class of 2005
International Flavor
Neil’s Heart Attack Mashed Potatoes
Type of Dish: Side Dish
Ethnic Origin: American
Chef: Neil Gandler
Directions
Prep Time: 10 min
Cooking Time: 20 min
Serving Size: 5 people
Ingredients
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5 medium baking potatoes
5 tablespoons of minced green onion
5 tablespoons of sour cream
Salt & fresh ground pepper to taste
Half & Half (about 1 cup)
5 tablespoons of butter (not the fake
stuff)
 1 tablespoon fresh grated parmesian
cheese
 Skin & cut potatoes into ¼” slices, add
to pot, fill with water to cover potatoes.
 Cook on high until water boils, lower
heat a bit
 Keep boiling potatoes until they are
tender enough to piece through with a
fork, drain
 Use a potato ricer to mash the
potatoes for smoothness and texture,
rice potatoes into a medium bowl
 Add butter, green onion, salt/pepper,
parmesian & sour cream
 Mix until butter is melted
 Add half/half until potatoes are to
desired consistency
 Keep warm in 200 degree oven if
needed, stir before serving
Section 3 Class of 2005
International Flavor
Pad Thai
Type of Dish: Poultry/Pork/Shrimp
Ethnic Origin: Thai
Directions
Prep Time: 1 hour
Cooking Time: 15 mins
Serving Size: 4 people
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Ingredients
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Chef: Jamie Conroy
½ pound fresh shrimp, chicken or pork
10-12 oz ¼-inch-wide dry rice noodles: banh
pho/sen jaan/rice sticks
2 tablespoons corn or peanut oil
1 clove garlic, crushed
2 medium shallots, sliced in thin rings
¼ pound firm tofu, sliced into ¼-inch strips
1 tablespoon tomato paste
1 tablespoon Asian chili paste, or to taste
3 tablespoons sugar, or to taste
2 tablespoons fish sauce
Juice of 1 lime
1/3 cup chopped dry-roasted unsalted peanuts
1 cup bean sprouts
1 egg, beaten, fried, and finely sliced
½ cup chopped scallions
1 extra lime, cut into wedges (for serving)
½ cup chopped cilantro
½ cup shredded fresh mint
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Soak the rice noodles in warm water for at least 15 minutes.
In a wok, cast-iron skillet, heat the oil over medium-high heat.
When it is hot (but not smoking) add the garlic, and shallots all
at once. Lower the heat to medium and cook, stirring
constantly, until the garlic is just golden-brown and shallots are
beginning to caramelize.
Push garlic mixture to one side of the pan. Raise the heat to
high and add the tofu. Cook it until it is lightly browned.
Push the tofu to one side of the pan. Add the fresh shrimp,
chicken or pork. Stir-fry, mixing everything in the pan together,
just until the meat is opaque.
Drain the noodles.
Push everything in the pan to one side (if the pan seems dry,
add another teaspoon of oil). Add the noodles and stir-fry,
gradually working in the other ingredients in the pan.
Clear a small space in the center of the noodles and add the
tomato and chili pastes. Gradually incorporate them into
noodles until evenly distributed; the noodles should be tinted
red.
Reduce the heat to medium-low. Clear a small space in the
pan and add the sugar. Toss the noodles briefly.
Add the fish sauce and lime juice. Stir-fry, mixing thoroughly
and scraping the pan with a spatula. You may need to cut
through noodles with the spatula. Taste the mixture. It should
be evenly balanced with salt, sweet, and sour tastes. Fish
sauce helps cut through a heavy lime taste. But if you have
added plenty of lime and fish sauce and the flavors still don’t
come alive, try adding more sugar, 1 teaspoon at a time.
Add the peanuts and bean sprouts, toss briefly, and remove
from heat.
Scatter the egg and scallions over the noodles. Garnish with
wedges of lime, cilantro, and mint. Serve at once.
Section 3 Class of 2005
International Flavor
Chicken Adobo
Type of Dish: Poultry/Pork
Ethnic Origin: Filipino
Directions
Prep Time: 20 min.
Cooking Time: 40min.
Serving Size: 5 people
Ingredients
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Chef: Lorelei Duterte
4 cloves of cut and crushed garlic
1 tsp of whole peppercorns
3 cups of vinegar
4 ½ cups of soy sauce
2 bay leaves
1 ½ lbs of chicken or pork
Salt & Pepper
 Place all of the ingredients into a large
pot.
 Heat the dish to a boil.
 Cook, covered for 40 minutes.
 Season with salt & pepper
 Serve warm over a bed of white rice.
 Enjoy!
Section 3 Class of 2005
International Flavor
Duckiyaki Chicken
Type of Dish: Poultry
Ethnic Origin: Asian
Chef: World Renown Chef Ian Wong
Directions
Prep Time: 5 min
Cooking Time: 45 min
Serving Size: 4-5 people
Ingredients
 2 lbs of chicken
(you can used baby back ribs as an
alternative)
 1.5 cup teriyaki sauce
 ½ cup duck sauce
 Throw all of the ingredients together in
a big bowl
 Stir and marinate over night
 Bake at 400 degrees for 40-45
minutes until cooked.
 Put in mouth
 Chew
 Swallow
 Wipe your hands
 Go back for more
Section 3 Class of 2005
International Flavor
Chocolate Peanut Butter Squares
Type of Dish: Dessert
Ethnic Origin:
Chef: Kerry Callaghan
Directions
Ingredients
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1 Cup Granulated Sugar
1 Cup Karo Syrup
1 Cup Peanut Butter
6 Cups Rice Krispie Cereal
1 ½ Semi-Sweet Chocolate Chips
 Heat the sugar and Karo syrup in
a large pot until sugar dissolves
 Remove from heat and mix in PB
 Stir in Rice Krispies
 Spread mixture into a greased pan
 Melt the chocolate (around 1 ½
minutes in the microwave) and
spread over the PB/Rice Krispie
mixture
 Wait for the chocolate to cool and
cut into squares
Section 3 Class of 2005
International Flavor
Maple Pie
Type of Dish: Dessert
Ethnic Origin: Canadian
Chef: Marc Wilkinson
Directions
Prep Time: 3 min
Cooking Time: 15 min
Serving Size: 6-8
Ingredients
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9” Pie Crust (pre-baked)
¼ cup cold water (60ml)
¼ cup cornstarch (60ml)
1 cup heavy cream (250ml)
1 ½ cups maple syrup (375ml)
½ cup dreamwhip (125ml) - Optional
 Combine all ingredients (except
dreamwhip) for filling in a saucepan
with no heat. Mix until well blended.
 Heat mixed ingredients over mediumlow heat, stirring constantly. This
should take about 15 minutes; BE
SURE TO WATCH THE POT!
 Bring the filling just to a boil and then
remove from the heat. The mixture
should have a thick consistency.
 Pour the filling into the pie shell. Set
for 3 hours in the fridge.
 Optional: Spread the dreamwhip on
top of the pie to 1” thickness.
Section 3 Class of 2005
International Flavor
Dishes on the Go
Dish
Pumpkin Pie
Where to Buy
Whole Foods
Section 3 Class of 2005
International Flavor
Recommended
By:
Kevin Gifford
Recipe Card Template
Type of Dish:
Ethnic Origin:
Chef:
Directions
Prep Time: Cooking
Time:
Serving Size: people
Ingredients
Section 3 Class of 2005
International Flavor