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Caribbean Throw Down! A Special Thanks to our Sponsors! We could not have put this event together without the following: Allesi Desserts American Culinary Federation – Colorado Chef’s Association – Joan Brewster Big Haus BBQ Boulder Foods Buckhead Beef Colorado Beef Council Colorado Dietetic Association – Sue Piergeorge Coosmans Denver Dietetic Association Denver Metro Guide – www.denvermetroguides.com Eric Stein – Johnson and Wales University McCormick Spices Microlife USA www.microlifeusa.com (Balance Log software) Panapesca Purdue Foods Red Bird Farms Roland Superior Lamb Sweet Street Sysco Foods Unilever Foods Val Lark who coordinated the samples Wynkoop Brewery Please view the following websites to obtain the cook off recipes. www.acfcoloradochefs.org www.eatrightcolorado.org www.eatrightdenver.org www.denvermetroguides.com Valley Country Club - Bulk Recipe Template Item Name: Date 5/9/2008 Caribbean Lamb Stew Serves 100 Ingredient Quantity Measure Prep Instructions Oil, Olive Blended 4 fl oz Onion, Red 8 ea Diced Medium Garlic, Fresh 12 Cloves Stemmed, Chopped Oregeno, Dried 3 Tbsp Mint, Dried 3 Tbsp Garam Masala, Ground 3 Tbsp Allspice, Ground 2.5 Tsp Tomato, Ground Canned 4 Can Zucchini, Medium Sized 18 ea Diced Medium Yellow Squash, Medium 18 ea Diced Medium Lamb, Loin 25 pounds Trimmed of excess fat, diced large Beans, Garbanzo, cooked 32 cups 1 cup pureed, 1 cup whole Chicken Broth, no salt 32 cups Cous Cous, Israeli, Cooked 32 cups Jerk Paste 33 Tbsp Pepper, Black Ground 0.5 tsp Cilantro, Fresh cooked in no sodium chicken broth 4 oz wt Chopped, NO Stem 1 Ea $ Yield Q Factor - Total Cost Methodology yield cost $ - $ #DIV/0! Chef Jackson Lamb - Director of Culinary Administration • Metropolitan State College • Jamaica Jerky Tequila Turkey, • • • • • • • • • • • with a black bean, corn, mango salsa 1 pound or 1 (15 1/2 ounce) can black beans, drained and rinsed 1 cup cooked corn (cut from about 2 ears) ¼ mango, small cubes ¼ cup minced cilantro sprigs, washed well and spun dry ¼ cup minced red pepper or pimento 2 pounds baked turkey breast, shredded (seasoned with Jamaica Jerk spice) 1 oz. tequila Juice of 1 lime 3 avocados, sliced In a large bowl toss together black beans, corn, mango, cilantro, and red pepper. Set aside. Shred the turkey in long strips, re-season with Jerk spice, (if necessary) add tequila and lime juice. Allow to sit 30 minutes. For service, lay the 3 oz of turkey strips over 1 cup of the salsa mixture. Garnish with a slice of avocado. Serve. Nutritional Analysis: 3oz of turkey strips with 1 cup salsa mixture equals 377 calories, 11g fat (25% fat from calories), 1.75g saturated fat (4% sat fat from calories), 60 mg cholesterol, 563 mg sodium, 38g Carbohydrates, 13g fiber, 32g protein. Sixto’s Island Stew by John Tusa Zucchini 10 oz Yellow Onion 12 oz Bell Pepper 5 oz Plantain 12 oz Yam 18 oz Carrot 10 oz Garlic, Chpd 1 oz Jalapeno 1 each Beef Tenderloin, Shaved 2 Lbs Sauté all Vegs in1 ½ oz XVOO Add 3 qts Chicken Stock Cinnamon ¼ tsp Oregano ½ tsp Sea Salt ½ tsp Allspice ¼ tsp Cumin ¼ tsp Chili Powder ½ tsp White Pepper ¼ tsp Ginger Powder ¼ tsp SIMMER VEGGIES UNTIL TENDER STRAIN OUT THE LIQUID THICKEN LIQUID w/ 2 oz ROUX ADD VEGGIES BACK TO 75% of LIQUID SERVE ON 3 OZ BROWN RICE IN CENTER OF PASTA BOWL, SURROUD RICE WITH 8 OZ OF THE VEGGIE MIX, MOUND 2 OZ OF THE THIN TENDERLOIN, TOP WITH 2 OZ OF VERY HOT SAUCE, GARNISH WITH ¼ OZ GREEN ONION Black Bean-Polenta Fries Recipe by Kelsey Bennett and Eric Stein Yield: 8 Servings Black Beans, Cooked 1 Cup Chili Powder 2 tsp Milk 1% 3 Cups Kosher Salt 1 tsp Water 2 ½ Cups Cornmeal 2 ½ Cups Method of Preparation: Preheat oven to 375°F. • Grease two half sheet trays lined with parchment. In the blender combine black beans and milk. Puree until smooth. • Combine puree with remaining ingredients in a large saucepan. • Bring mixture to boil while stirring. Cook, stirring, for about 25 minutes, or until the polenta is completely cooked. • Transfer the polenta to the sheet trays and allow to cool completely. Once set, cut ¼’ x ¼’x 2’ fries. • Place fries on parchment lined sheet trays, and place in oven. • Cook for 5 minutes, or until fries “crisp”. • Serve 5 polenta fries with each portion of Scallop Ceviche. Nutritional Analysis per Serving: Calories - Total Fat - Saturated Fat - Protein -Calories - 210Total Fat – 2.5gSaturated Fat – 1gProtein – 8gCarbohydrates – 39gFiber – 4gCholesterol – 5gCalcium – 121mgIron – 1.77mgSodium – 300mg • Scallop Ceviche Recipe by Eric Stein and Kelsey Bennett Yield: 4 Servings Ingredients: Scallop, poached12 ounces Lime Juice4 Tablespoons Tomato, diced1 ½ Cups Orange, segmented, chopped1 Cup Red Onion, diced½ Cup Cilantro, minced 4 Tablespoons Jalapeno, seeded, minced1 Tablespoon • Method of Preparation: • Slice scallop into 3 pieces. Mix together lime juice, tomato, orange, red onion, cilantro, and jalapeno. • Place 2/3 Cup of Ceviche on plate. Arrange slices of scallop on top of mixture. • Spoon enough ceviche liquid onto scallop to moisten. • Serve with Green Papaya Salad and Black Bean-Polenta Fries • Nutritional Analysis per Serving: Calories - 140Total Fat – 1.5 saturated Fat – 0 gProtein – 21 gCarbohydrates – 11 gFiber – 2 gCholesterol – 45 mgCalcium – 130 mgIron – 2.8 mgSodium – 230 mg • • • • • • • • • • • • Green Papaya Salad Recipe by Eric Stein and Kelsey Bennett Yield: 4 servings Rice Vinegar2/3 Cup Olive Oil¼ Cup Green Papaya, peeled, grated1 pound Red onion, diced ½ Cup Cilantro, chopped 3 TSP Jalapeno, seeded, minced1 TSP Red Bell Pepper1 Cup English Cucumber, julienne1 Cup Mixed Salad Greens 2 Cups Method of Preparation: 1. Combine rice vinegar and olive oil in a mixing bowl. • 2. Place all remaining ingredients, except the salad greens, in the bowl with the dressing, toss to coat, and cover and chill for 1 hour. Drain dressing and toss with salad greens. • 3. Serve with Scallop Ceviche and Black Bean-Polenta Fries. • Nutritional Analysis per Serving:Calories - 220Total Fat – 0.15 gSaturated Fat – 0.03 gProtein – 1 gCarbohydrates – 21 gFiber – 4 gCholesterol – 0 mgCalcium – 56.25 mgIron – 0.8 mgSodium – 20 mg 1st Place Caribbean Chicken Tacos • • • • • Nutrients Calories 690 kcal Dietary Fiber 16 g Fat 16 g Saturated Fat 1.4 g Sodium 606.5 mg Pyramid Servings • Fruit – 1.7 servings • Vegetables – 1.4 servings Source: Esha Food Processor • • • • • • • • • • • • • • • • • Caribbean Tacos by Laura Brieser-Smith, RD, MPH, CH/FI & Scott Smith, CEC, CCE Shell Yields: 2 ⅔ servings, 8 shells Portion: 3 shells 1 cup Plantain, cooked mashed 1 cup Whole wheat pastry flour 2 tsp. Sugar ¼ tsp Baking powder ¼ tsp Baking soda ¼ tsp Sea salt 3 Tbl 1% vanilla soy milk 2 Tbl. Vegetable oil 1 Tbl. Water 2 tsp. Fat-free egg product In a food processor combine: plantain, flour, baking powder, baking soda, and salt. Blend for 15 seconds. Combine soymilk, oil, water, and egg product. With motor running, add soy milk mixture to dry ingredients. Process until dough forms a ball, about 20 seconds. With floured hands, portion dough into approximately 1 ¾ oz balls. Roll balls into 4” circles. Place dough over taco basket and bake in a 350°F oven for approximately 20 minutes. Remove from oven and allow to cool slightly. Taco Salsa • Salsa Yield: 2 servings) Portion: 4 tsp. per taco • • • • • • • • 3 oz. Mango, peeled, small diced ¼ oz Jalapeno, Brunoise .66 oz Red bell pepper, small diced ½ oz Red onion, small dice 2 tsp. Cilantro, minced 1 tsp. Lime juice Combine all ingredients and mix well. Allow mixture to sit to develop flavors. • • • • • • • • • • • Nutrients Calories 690 kcal Dietary Fiber 16 g Fat 16 g Saturated Fat 1.4 g Sodium 606.5 mg Pyramid Servings Fruit – 1.7 servings Vegetables – 1.4 servings Source: Esha Food Processor Chicken Taco Filling • • • • • • • • • • • • • • • • • • • Filling Yield: 2 servings Portion: ½ cup, divided 4 oz. Chicken Breast, boneless/skinless, small diced 1 oz. Onion, small diced 1 oz Green bell pepper, small diced 2 tsp Garlic, minced ½ cup Black beans, cooked, rinsed ½ cup Chicken broth, low sodium, low fat ½ tsp Oregano, dried ½ tsp Cumin ½ tsp Thyme, dried ¼ tsp Cinnamon, ground ¼ tsp Allspice, ground 1/8 tsp Black pepper, ground 1/8 tsp Sea salt 6 Tbl. Brown rice, cooked 2 Tbl Green onion, sliced 1 tsp Cilantro, minced 1 tsp Lime juice 3 oz. cabbage, green, shredded