TBO.com - TBO is Tampa Bay Online

Recipes From Wharton High Culinary Students

ADVERTISEMENT

TBO.com

Published: October 18, 2008

Updated: 10/18/2008 05:21 pm

Shoppers at the Sweetbay supermarket in New Tampa on Saturday enjoyed these dishes cooked by students of the Wharton High School Culinary Academy.

Poached Honeycrisp Apples with White Zinfandel Carmel

Ingredients:
2 apples
1/2 bottle white zinfandel
2 Tbsp. butter
1/4 c. cream
Directions:
Peel, core and slice apples. In a saucepan, bring the white zinfandel to a simmer (about 160 to 180 degrees Fahrenheit). Poach apples in the liquid until fork-tender. Set apples aside. Boil liquid and reduce to a syrup consistency (250 to 290 degrees Fahrenheit). Melt butter in the syrup. Add cream. Pour sauce over apples. Garnish with cookies or puff pastry.

Panko-Crusted Shrimp Spring Roll

Ingredients:
Water
4 to 8 pieces rice paper (found in most Asian markets)
1 c. all-purpose flour
1 c. panko (Japanese breadcrumbs; coarse texture is similar to untoasted coconut)
8 cooked jumbo shrimp, peeled, deveined and tails removed
1/4 c. sesame seed oil
1 bag mixed greens
1 daikon (white Japanese radish), cut like thick matchsticks, about 2 inches long
2 cucumbers, cut like thick matchsticks, about 2 inches long
2 avocados, cut like thick matchsticks, about 2 inches long

Garnishes:
Ponzu sauce
Ginger
Wasabi

Directions:
1. Bring water just to a boil and pour into a jelly-roll pan. Set aside with rice paper.
2. Mix flour and water in a shallow bowl to create a basic batter. The batter will be thin and watery. Place panko in another shallow bowl.
3. Prepare shrimp for frying by slicing about 1/4 of the way through the shrimp's body on the belly side; pinch the shrimp above each slit to remove curl. Dredge each shrimp in batter and coat with panko.
4. Heat sesame oil in a small frying pan. Saute shrimp for a few minutes until panko is golden and crisp.
5. Assemble rolls: Dip rice paper into jelly-roll pan of water to soften. Lay the rice paper on a flat surface and place a few greens, two shrimp and two each of the vegetables in the center. Fold in left and right sides of the rice paper. Fold up the bottom and roll into a tube.
6. Slice spring rolls in half or quarters to serve. Drizzle with Ponzu sauce. Serve with ginger and wasabi.

Sweet Italian Sausage with Portobello Mushroom

Ingredients:
2 oz. sweet Italian sausage, slice on a bias into 1-in. sections
2 ea. portobello mushrooms, sliced
Small onion, diced
Chicken broth, optional

Directions:
Coat sauté pan with olive oil. Brown sausage. Add onion and sauté until translucent. Add chicken

Vegetable Stir-Fry

Ingredients:
1 Tbsp. cornstarch
1 1/2 cloves garlic, crushed
2 Tsp. chopped fresh ginger root, divided
1/4 c. vegetable oil, divided
1 small head broccoli, cut into florets
1/2 c. snow peas
3/4 c. julienned carrots
1/2 c. halved green beans
2 Tbsp. soy sauce
2 1/2 Tbsp. water
1/4 c. chopped onion
1/2 Tbsp. salt
1/2 cup chopped chicken, beef or tofu

Directions:
1. In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger and 2 tablespoons oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots and green beans, tossing to lightly coat.
2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
3. Add in cooked meat and bring up to temperature. Serve over steamed rice.

Skirt Steak With Red Wine Sauce

Ingredients:
1 lb. 8 oz. skirt steak
8 oz. butter
2 oz. red wine
6 oz. diced chicken
2 oz. cream
Salt
Pepper
Tabasco
Worcestershire

Directions:
1. Set burner on high and melt 4 oz. of butter in a pan.
2. Add salt and pepper to both sides of the skirt steak and set in pan. Brown on both sides until medium-well.
3. Remove from pan.
4. Turn pan heat to medium-low and add onions. Saute to translucent.
5. Add red wine and reduce to sauce consistency.
6. Add heavy cream until sauce consistency.
7. Remove from heat and whisk in butter.
8. Add salt, pepper, Tabasco and Worcestershire to taste.
9. Slice steak thin and top with red wine sauce.

Share this:

Loading Comments...

Email Print

ADVERTISEMENT