Lemon Thyme Grilled Chicken Salad

Yield: 6 Servings

12 oz Chopped Romaine

12 oz Chopped Iceberg lettuce

8 Tb. Crumbled Feta

15 ea. Blackberries

12 ea. Orange Segments

12 ea. Cherry Tomatoes (cut in half length-wise)

12 ea. Chives, Minced

OAT CRUMBLE

2 Tb. Oats

1 Tb. Almonds

1 Tb. Brown Sugar

1 Tb. Honey

Salt to Taste

1 Tb. Canola Oil

METHOD

Combine oats, almonds, brown sugar, honey, salt, and canola oil. Lay parchment paper or wax paper down on sheet tray. Spread out the mixture on tray and bake at 250° for 1 hour and 15 minutes. Cool once done and break into small pieces.

CHICKEN

1 tsp. Lemon Pepper

1 tsp. Dried Thyme

1 tsp. Kosher Salt

6 Small Chicken Breasts

5 Tb. Olive Oil

METHOD

MARINADE

Mix the lemon pepper, dry thyme, and salt together. Season chicken with lemon pepper mixture on both sides. Grill mark or sear chicken.

IF GRILLING

Preheat grill on medium to high heat and right before putting the chicken on, spray with pan spray at a slight angle. When grilling, you are looking for those dark lines across the breast.

IF SEARING

Preheat your pan on medium-high heat. Once heated put 1 tsp of olive oil in the pan and let it sit for a few seconds. Lay the breast down away from you top or “presentation” side first. It should start sizzling pretty loud immediately. Let it cook on that side for 30 seconds. Flip the breast and repeat. Both sides should be golden brown. Cook in oven at 350° for roughly 20-25 minutes or until 165° internal temp. Once cooked, let it cool. When cooled down, brush with olive oil and slice diagonally into ½ inch pieces.

DRESSING

½ fl. Oz. Golden Balsamic Vinegar

1 Tb. Water

¼ tsp. Dijon Mustard

½ Tb. Honey

1 Tb. Sugar

1/3 tsp. Kosher Salt

1/3 c. Canola Oil

METHOD

IF USING A BLENDER

Combine all ingredients into a blender and blend on high for about 30 seconds. It should become a semi-thicker consistency. If it’s too thin, add a little bit more oil and blend again on high. If it’s too thick, add a little bit of water and blend to thin it out.

IF MIXING BY HAND

Combine all ingredients except the oil. Give it a good mix. While whisking, slowly add the oil. This will take a while to get to the right consistency, so you must keep whisking the entire time to create a proper emulsion between oil and liquids in the dressing.

ORANGE SEGMENTS

Take oranges and cut off the top and bottom. Then cut off the rind without taking out chunks of the orange. After the rind has been removed, take a paring knife and slice between the membranes of the orange and the meat of the orange. Do that to every orange section and you should end up with orange wedges with just the meat of the orange.

SALAD ASSEMBLY

Lettuce, blackberry, orange, tomato, feta, oat crumble, sliced chicken, chives.

Pair with Golden or Dark Balsamic dressing or your favorite.

Pan-Seared Lemon Piccata Tilapia

5-6 Servings

5 ea. Fresh Tilapia Filets approx. 6-7 oz. each
3 Tbs. Olive oil
4 oz. Salted Butter
½ Cp. All-Purpose Flour
¼ Cp. White Wine (Non-Alcohol version)
3 ea. Lemons Juiced.
2 Tbs. Capers & Juice
2 Tbs. Minced Parsley
2 tsp. Salt
1 tsp Pepper
Salt & Pepper to Taste

Season flour with 2 teaspoons salt and 1 teaspoon pepper. Heat sauté pan with olive oil and dredge tilapia filets in seasoned flour. Pan sear the tilapia filet in the olive oil, turning the filet over after about 2-3 minutes.  While the filet is searing, add lemon juice, capers & juice, white wine, and butter. Allow sauce to simmer while adjusting seasoning with salt and pepper. Finish sauce with remaining butter and freshly minced parsley. When fillets reach 145°, remove from sauté pan, plate the fish with sauce, and garnish with lemon slices and fresh parsley sprigs.

Strawberry-Rhubarb Gazpacho

Ingredients

1/2 cup plus 1 tbsp Extra-Virgin Olive Oil
2 Cloves Garlic, crushed but kept whole
6 cups Strawberries, hulled and quartered
1 cup Rhubarb
1/4 cup Crème Fraiche
2 1/4 cups English Cucumbers, peeled, seeded, and diced
1 1/4 cups Red Bell Pepper, diced
3/4 cup Green Bell Pepper, diced
6 tbsp Tomato Juice
3 tbsp Red Wine Vinegar
1 1/2 tsp Salt
Tabasco Sauce
3 sprigs Thyme
1/2 tsp Salt

Directions
Add the strawberries, cucumber, peppers, garlic cloves, 1/2 cup of olive oil, tomato juice, vinegar, rhubarb, and 1 1/2 tsp salt to the bowl. Toss to combine and cover tightly with plastic wrap. Marinate at room temperature for 3-6 hours. Puree the ingredients and their juices in small batches in a blender on high speed until very smooth. Strain through a chinois and chill in the refrigerator until very cold. Taste and season, if necessary, with Tabasco sauce and additional salt and red wine vinegar.

Serve chilled, garnished with diced strawberries, cucumbers, and shaved rhubarb. Tiny basil leaves, cilantro, crème fraiche, and a swirl of olive oil make a nice additional garnish.

Legend's Grille Beef Bulgogi & Kimchi Fried Rice

Beef Bulgogi (Yield: 2 servings)

2 each sirloin steak (4 ounce portions)

16 oz. Beef Bulgogi Marinade

1/4 White Onion

Prep:

1. Slice and soak onions in cold water overnight

2. Prep marinade and combine with beef no more than 24 hours before service

Method:

1. Pull beef from marinade and shake off excess liquid.

2. Grill on flat top or grill and bring to desired finished temp (140 degrees). Let rest 2 minutes before slicing.

3. While beef is resting, flash sauté sliced onions. Less than 1 min cook time.

4. Slice beef and serve on bed of onions.

               

Beef Bulgogi Marinade

2 Whole Bartlett Pears, Peeled and Seeded

1 Medium-sized Shallot, Peeled and Rough Chopped

1/2 White Onion, Peeled and Rough Chopped

2 oz. Fresh Garlic

2 oz. Fresh Ginger

4 fl. oz. Soy Sauce

2 fl. oz. Aji Mirin

1/2 cup Brown Sugar

Method:

1. Combine all ingredients in food processor and blend.

Beef Bulgogi Sauce
Method:
1. Use marinade from Beef to make sauce by bringing to a simmer in a saucepan and adding 1 Tbsp of Cornstarch slurry. Cook for 2-3 minutes and use as sauce for meat.

Kimchi Fried Rice

6 oz. Cooked and Cooled Par-Boiled Rice

4 oz. Kimchi

1 fl. oz. Sesame Oil

1 oz. Butter

1 oz. Gochujang Paste

1/2 oz. Small White Onion, Diced

1 fl. oz. Mirin

2 fl. o. Lemon Juice

1 fl. oz. Lime Juice

1 tsp Chili Powder

Salt and pepper to taste

Prep:

1. Cook and cool rice to below 41 degrees.

2. Dice small white onion.

3. Rough chop kimchi.

Method:

1. Oil pan and sauté onions and kimchi with garlic. Add pepper & kimchi paste and cook for 2 mins.

2. Deglaze with mirin. Add butter to coat pan. Add in rice and mix well.

3. Add remaining liquids and steam rice back to life. 2 mins.

4. Season with chili powder and salt & pepper to taste.

Farmhouse Cedar Plank Salmon with Provencial Hollandaise and Maple Dijon Carrots

Farmhouse Cedar Plank Salmon

1 Side of Salmon, pin bones and skin removed

2 tbsp Olive Oil

1 Tsp chopped garlic

1/2 tsp Dijon mustard

1 lemon

1 tsp fresh thyme leaves, chopped

1/2 bunch fresh parsley, destemmed and chopped

1 tsp fresh tarragon leaves, chopped

1/2 tsp ground fennel seeds

salt and pepper

1 cedar plank, soaked for a few hours or up to overnight

Day 1

Halve the lemon. Zest and juice and reserve the other half.

Whisk together the olive oil, Dijon, and lemon zest & juice until emulsified. Then stir in garlic, thyme, parsley, tarragon, fennel, and a good pinch of salt and pepper.

Coat the salmon in the herb mixture, cover with plastic wrap, and marinate for at least 4 hours, but  overnight preferably.

Day 2

Preheat your grill and preheat an oven to 350.

Remove the cedar plank from its soaking liquid and shake off any excess liquid. Transfer the salmon to the plank and place it on the hot grill. Grill the planked salmon until the edges of the fish begin to cook and the plank has a good amount of char on it. Carefully transfer the seared, planked salmon to a sheet pan and roast in oven until the internal temp reaches 145 or the fish is opaque and cooked through.

Provencial Hollandaise

4 egg yolks

1 tbsp fresh lemon juice

1/2 cup unsalted butter, melted

Pinch of salt

1 tsp Olive Oil

1 tbsp sliced shallot

1 clove chopped garlic

1 tbsp white cooking wine

1 tsp parsley, chopped

1 tsp tarragon, chopped

1 pinch of dried lavender, crushed

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat. Whisk in cayenne and salt. Cover and place in a warm spot.

Saute shallot with 1 tsp olive oil on medium-low heat until it starts to turn translucent. Add garlic and saute for a minute more. Turn off the heat and deglaze the pan with white cooking wine. Allow the mixture to cook for a bit, then stir it along with the chopped herbs into the hollandaise. Dress the cedar plank salmon with the provencial hollandaise prior to serving, using your fingers to crush the dried lavender over the top.

                                                                                                                                                                   

Maple Dijon Roasted Mini Carrots

2 lbs baby carrots

salt and pepper

Marinade ingredients

1 tbsp olive oil

1 tbsp maple syrup

1/2 tsp whole grain mustard

1/2 tsp Dijon mustard

1/2 tsp miso paste

1/2 tsp soy sauce

1/2 tsp seasoned rice vinegar

1 small clove of chopped garlic

Preheat oven to 400.

Mix marinade ingredients together and toss with the carrots. Spread the carrots out evenly on a sheet pan and roast until they are soft, roughly 10 minutes. Season with salt and pepper to taste.

Grilled Chimichurri Chicken with Toasted Hatch Chile Cream and Roasted Pepper Trio

BYU Catering  

Catering Executive Chef Adam Jones

Makes 4-6 servings

1 hour prep time

For Sauce

1/2 T ground coriander

2 T dried or 1 each fresh Hatch Chile

1 T butter

2 T shallot

1 each garlic cloves minced

1 each fresh lime zested and juiced

1 cup whipping cream

Kosher salt and fresh ground black pepper

½ bunch fresh cilantro lightly chopped

4 T shaved Manchego

If using Dry Hatch Chiles, finely chop chiles with seeds and add to a hot dry pan to toast slightly. Then soak in warm water for 30 minutes. Drain and set aside. If using fresh Hatch Chiles, coat with oil and follow the method for the Pepper Trio. Once grilled, remove skin and seeds (if desired) and finely chop. In a saute pan, add butter and saute shallots till soft, then add garlic, then add Hatch Chiles. Saute for 30 seconds, add lime zest and juice and cream. With medium high heat, reduce till sauce coats back of a spoon. (Add a few drops of water if too thick) Remove from heat.  Add cilantro to sauce or use for garnish. Garnish with shaved Manchego cheese.

For Pepper Trio

½ bag Mini Sweet Peppers

1 T vegetable oil

Kosher salt and fresh ground black pepper

Rinse peppers with warm water. Dry. Coat with a little oil and grill peppers while grilling Chimichurri Chicken. It’s okay to have a lot of char on the peppers. Peppers should be soft. Remove from heat, add salt and pepper. Keep warm until ready to serve.

For Chimichurri Chicken

2 ea  8-12oz frozen IQF chicken breast

¼ cup olive oil

1 bunch fresh chopped parsley

4 T fresh chopped oregano

2 T chopped shallot

2 t garlic clove minced

1 each fresh lemon zested and juiced (no seeds)

1 T red wine vinegar

Pinch Kosher salt and fresh ground black pepper

Thaw chicken and butterfly if too thick. Cut chicken in half if desired. With meat mallet, gently pound out chicken to a desired thickness for grilling. This will also help tenderize. Mix together all remaining ingredients for marinade. Separate half for marinade and reserve the other half for basting while grilling. In Ziploc bag, marinate all the chicken with half the marinade. Marinate for 1-6 hours.

Preheat grill to 350-400° Fahrenheit. Can use gas, wood, pellet, or charcoal. Grill chicken for 3-4 minutes on each side or until it reaches 165° internal temperature. After one side is cooked, baste with remaining marinade while cooking, but being careful not to burn the marinade. Remove from grill and keep warm until ready to serve.

Plating:

Place chicken on the center of a hot plate, nap sauce over half the grilled chicken, put sweet peppers on plate next to chicken. Serve with Argentina Gnocchi and a nice fresh Ensalada Asado salad if desired. Enjoy!

View this post on Instagram

BYU Catering Executive Chef, Adam Jones, shows how to make a flavorful, bright, and punchy chicken dish. Full recipe link in bio.

A post shared by BYU Creamery (@byucreamery) on Jun 4, 2020 at 12:45pm PDT

Nutella Cheesecake

Crust
2.5 Cups Oreo Crumbs
6 Tbsp. Melted Butter

Filling
1.5 Lbs. Cream Cheese
3/4 Cup Heavy Cream
3/4 Cup Granulated Sugar
1 Tbsp. Vanilla Extract
1/2 Tsp. Salt
2 Cups Nutella
4 Large Whole Eggs

YIELD = 1 CHEESECAKE

Spray a cake pan very generously, add a round parchment paper, and spray the paper.

Put the Oreo cookies (around 30 cookies) in a food processor, pulse until you get fine crumbs, combine the cookie crumbs and melted butter. Pour this mixture into the prepared cake pan.

Prepare the batter in a mixing bowl with a paddle, mix the cream cheese by itself first to soften up. Scrape the paddle and the sides and bottom of the bowl.

Add the sugar and mix until soft and smooth.

Scrape it again, add the heavy cream, the vanilla extract and the salt, mixing constantly, mix it until is all incorporated, scrape it down and add the Nutella, and mix it.

Add the eggs gradually, mixing constantly, scrape it again, mix a little longer, until is all incorporated it.

Pour the batter into the prepared pan, put on a sheet pan with a water bath.

Bake at 325 F for 1 hour.

View this post on Instagram

BYU Executive Pastry Chef, Fernanda Dutra, shows how to make a decadent Nutella Cheesecake. Full recipe link in bio!

A post shared by BYU Creamery (@byucreamery) on May 21, 2020 at 4:08pm PDT

Madagascar Coconut Chicken & Rice

Serves 8
3 tbsp. Oil
2 lbs. 12 oz. Chicken
Salt & Pepper to Taste
1 Large Yellow Onion, Diced
1 oz. Ginger, Minced
16 fl. oz. Coconut Milk*
2-3 Tomatoes, Diced
8 Servings Rice (Cooked) ~Jasmine rice is preferred

Cut the tomatoes, onions, garlic and ginger.
Cut the chicken across the grain into stir fry sized pieces.
~~It is very important to cook in small batches to get proper caramelization of the chicken and onions~~
Heat a small amount of the oil in the pan and add some of the chicken in a single layer. Season the chicken with salt and pepper. Add the onions. Stir occasionally until the onions and chicken begin to brown.
Add the ginger and tomatoes** cook for a minute or two. Add the garlic and cook for another minute or two then add the coconut milk. Simmer until the chicken is cooked through.
*One can of coconut milk is about 13 FL. OZ. You can use just one can if desired, it will be a little less saucy.
**If you don’t like cooked tomatoes you can add the tomatoes just before you serve it or let people add their own on top.

View this post on Instagram

Chef Jared from the Cannon Commons shows how to make a tasty, traditional dish from Madagascar. Full recipe link in bio!

A post shared by BYU Creamery (@byucreamery) on May 20, 2020 at 12:40pm PDT

French Toast with Banana Brown Sugar Syrup

French Toast

8 Slices                 Brioche bread, Challah bread, or your choice of bread
3 ea.                      Eggs
1 Cup                    Milk
3 Tb.                      Sugar
1 tsp.                     Vanilla
Pinch                     Nutmeg

Combine eggs, milk, sugar, vanilla, and nutmeg into a bowl and mix well until frothy.
Heat skillet to medium heat and spray with pan spray. 
Dip bread on both sides in the egg mixture for a total of about 1 minute.
Add dipped bread to skillet cooking and turning for about 3 to 4 minutes.

Banana Brown Sugar Syrup

1 ½ Cup                Sliced bananas
5 Tb                       Brown sugar
4 Tb.                      Butter
5 Tb                       Orange juice
2 Tb.                      Lemon juice
Pinch                     Cinnamon

In a sauté pan, add brown sugar and butter and cook over medium heat until bubbly, or about 3 minutes.
Combine bananas, lemon and orange juices to pan with cinnamon.  
Continue to cook while stirring for another couple of minutes.
Hold warm for French Toast.

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BYU Executive Chef, John McDonald, shows how to make a delicious Banana French Toast. Full recipe link in bio!

A post shared by BYU Creamery (@byucreamery) on May 28, 2020 at 11:37am PDT