Two of the recipes used during an event donated to the March of Dimes Star Chef event. Culinary students created and served the food under the supervision of Scott (Assistant to the chef) and Truanna Nickel (owner Brickyard Barn Inn and Catering). Recipes were not original, but embellished for use. Lemon Piccata Whitefish Prep Time: 15 Minutes Cook Time: 25 Minutes Ready In: 40 Minutes Servings: 4 Pan-fried trout fillets bask in a lemon-wine sauce with capers in this fast, fresh preparation. INGREDIENTS: 1/2 cup all-purpose flour 1 teaspoon lemon pepper, or to taste salt to taste 1 pound trout fillets 2 tablespoons vegetable oil, or as needed 1 clove garlic, minced 1 cup dry white wine 1 1/2 teaspoons lemon zest 1/4 cup fresh lemon juice 2 tablespoons capers, drained 3 tablespoons butter 1 tablespoon chopped fresh parsley DIRECTIONS: Notes from Scott: We used Tilapia fillets and a simple stuffing (folding the fillets over the stuffing) made of goat cheese and sweated spinach. Only the sauce from this recipe was used. As a substitute for the trout, tilapia, halibut, or swai would be great. 1. Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into oven to warm. 2. Mix flour, lemon pepper, and salt in a shallow bowl and firmly press trout fillets into the seasoned flour to coat both sides; shake off excess. Heat vegetable oil in a skillet over medium heat and pan-fry the fish in the hot oil until golden brown, about 2 minutes per side. Keep fillets warm on heated platter in oven. 3. Pour off all but a thin film of oil in the skillet over medium heat; cook and stir garlic until fragrant, about 20 seconds. Pour white wine into skillet and dissolve brown bits of food in the wine. Stir lemon zest into wine and bring to a boil; cook until sauce reduces to about 2/3 cup, stirring often. Mix in lemon juice and capers and cook until sauce thickens slightly, about 5 more minutes. Whisk butter into sauce. 4. Lay trout fillets in the sauce and turn to coat; serve on the warmed platter and garnish with parsley. ALL RIGHTS RESERVED © 2014 Allrecipes Printed from Allrecipes 3/24/2014 Pennsylvania Dutch Baked Corn Pudding Recipe type: Side Dish Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: 8 A traditional recipe for Pennsylvania Dutch baked corn pudding, a must for the Thanksgiving dinner in the Amish or Mennonite home. (Found at SpinachTiger) Notes from Scott: We did this in individual ramikins (about 1/2 cup each), baked early, then unmolded just before service. Ingredients •2½ cups of corn, canned, fresh or frozen •1 tablespoon sugar •1 teaspoon salt •⅛ teaspoon freshly ground pepper (or white pepper) •1½ tablespoons flour •2½ tablespoons melted butter •3 eggs, beaten •1 cup whole milk •1 teaspoon vanilla •dash cinnamon •pinch nutmeg Instructions 1.Drain corn if canned. Thaw corn if frozen. 2.Mix ingredients in a 1½ quart baking dish. 3.Bake at 350 degrees for 35 minutes. Enjoy!!!!!
Posted on: Mon, 24 Mar 2014 21:02:06 +0000
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