Orange Shoyu Chicken

Yield: 50pcs. or 2 hotel pan Prep: 30 min plus time to marinade Cook time: 1 hr

50 skin on, bone in chicken thighs

1 qt chicken stock made w/ chicken base

Marinade for chicken

2 qt teriyaki sauce

1 C. ginger minced

1 C. garlic minced

2 c. green onion sliced

½ C. sesame oil

½ C. sambal

Juice of 2 oranges

• Marinade chicken overnight.  Pan up chicken thighs in 2” hotel pans, skin side up in 3 equal rows.  Pour marinade ¼ up thighs.  Add chicken stock to pans, pour about ½ half way up chicken thighs.  Allow the skins of thighs to be exposed to dry heat.

• Heat oven to 350.  Bake chicken uncovered for until skin has darkened to golden brown, about 45 min-hr.  Chill in walk in uncovered.

• To reheat- cover with platic wrap and foil and bring up to temp in oven at 275, about an hour.

Pistachio and Mint Crusted Rack of Lamb

Yield:  4-6 servings Prep Time: 30min. Cook: 30 min.

2 C. shelled toasted pistachios

1 C. panko crumbs

1 handful of fresh mint picked (about ½ C)

1 handful of parsley fresh (about ½ C)

¼ C. melted butter

½ C. Dijon mustard

1 C. flour all purpose

Tsp salt and pepper

Rack of lamb, cleaned and fat cap removed

Crust

• Using a food processor, coarsely chop pistachios.  Transfer to large bowl.
• Place panko in food processor, turn on and add mint a few bunches at a time.  Repeat with parsley until bread crumb is bright green and aromatic. Transfer to bowl as well.
• Using your hands, fold together pistachios, bread crumb and melted butter. Season with salt and pepper. Crust should hold together slightly when pressed in hand.  Store in fridge up to 2 days or freeze up to 2 months.

Lamb

• Heat oven to 350 degrees.  Season each rack generously with salt and pepper.  Lightly dredge in flour, set aside.  Heat cast iron skillet over med-high heat, add 2 tbsp olive oil.
• Sear lamb on all sides, golden brown.  About 10 min total. Remove from pan place on sheet pan with rack.
• Brush lamb with Dijon mustard on all sides.  Press the pistachio crust into the lamb.  Place racks in the oven and cook until medium, 130 degrees and crust is golden brown about 12-15 min.  Allow to rest for 10 min.  Slice and serve.

Edamame and Macadamia Nut Crusted Mahi

Yield:  4-6 servings Prep Time: 30min. Cook: n/a

1 C. Edemame out of the pod

½ C. Macadamia nuts toasted

½ C. panko crumb

Mahi mahi 4-6, 3oz filets

1tbsp furikake

1 stick butter chopped cold

Tsp salt and pepper

Pan spray

• Using a robo coupe, coarsely chop edemame and macadamia nuts separately.  Store in separate containers.
• Using mixer with paddle attachment or hands. Mix all ingredients together. Crust should hold together slightly when pressed in hand.  Store in fridge up to 2 days or freeze up to 2 months.

Preparing Fish

• Heat oven to 375 degrees. Lightly spray a half sheet pan with non stick spray.  Season mahi with salt and pepper.
• Press about ½ cup of crust atop each filet, careful to cover all the fish. Place in oven and roast until mahi is opaque and cooked through and crust is golden brown, about 3-5 min.
• Serve over rice with white wine butter sauce.

Corned Beef and Cabbage with Roasted Red Bliss Potatoes and Green Mustard

Yield: Serves 4-6 Prep Time: 20 min Cook Time: 2hr.

1 store bought corn beef brisket in brine (4 to 5lbs.)

1 head cabbage quartered

2# Red bliss potatoes quartered

3 medium carrots chopped

2 stalks celery chopped

2 medium onion chopped

1 bay leaf

1 cup prepared pesto

1 cup whole mustard or Dijon

1. Unpack corn beef and place in a pot and cover with water. Add bay leaf, one chopped carrot,

celery stalk and half onion. Bring to a boil and reduce to a simmer. Add cabbage one hour in.

Cook until fork tender.

2. Pre heat oven 400 degrees. Toss potatoes and remaining carrot, celery and onion with ½

prepared pesto. Place on sheet pan. Roast vegetables until fork tender about 1 hr.

3. Mix remaining pesto with mustard.

4. To serve: Carefully remove brisket from water and store in warm spot. Allow to rest a few

minutes. Slice against the grain, serve with roasted vegetables, cabbage and green mustard.