SENSATIONAL
SERVINGS
Energy Park 2015
Energy Park 2015
Mark J. Olson, C.E.C. is a Hartland, Wisconsin, native and a
1987 graduate of the Culinary Institute of America in Hyde Park,
New York. He has held chef positions at the American Club’s
Immigrant Room and Winery, Grenadier’s, The Abbey Resort,
Interlaken Resort and Spa, Janesville Country Club and Country
Club of Beloit. He currently is a chef instructor at Blackhawk
Technical College in Janesville, Wisconsin.
We Energies welcomes back Chef Mark to Energy Park for his
tenth year of cooking, baking and grilling demonstrations.
Contents
Thursday, August 6
Grandma Olson’s Famous Rhubarb Torte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Roast Turkey Sandwich with Jalapeño/Cranberry Jam and Buttermilk Blue Cheese Butter . . . . 2
Friday, August 7
Grilled Salmon Kodiak with Asparagus and Wild Mushroom Risotto . . . . . . . . . . . . . . . . . . 3 - 4
Seared Scallops with Blackberry Orange Buerre Blanc on Wilted Spinach and
Shitake Mushroom Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 - 5
Saturday, August 8
Junior Chef Beach Party Fruit Tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Junior Chef Kids Calzone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Sunday, August 9
Breakfast Corn Polenta with Chorizo, Queso Fresco and Poached Eggs . . . . . . . . . . . . . . . . . . . . 7
Hot Blooded Pork and Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 - 9
Monday, August 10
Salmon Tacos with Door County Cherry Jalapeño Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 - 10
Coffee-Braised Beef Short Ribs with Jack Mac & Cheese . . . . . . . . . . . . . . . . . . . . . . . . . 10 - 11
Tuesday, August 11
Chocolate Hazelnut Banana Burritos with Tennessee Whiskey Sauce . . . . . . . . . . . . . . . .11 - 12
Braised Lamb Shanks with Goat Cheese Grits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 - 13
Wednesday, August 12
Pheasant and Blue Cheese Sliders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 - 14
Rotisserie Free Range Chicken with Oven Roasted Apple Sauce and
Blue Cheese Mashed Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 - 16
Thursday, August 13
Basil and Prosciutto Shrimp with Red Pepper Tomato Coulis . . . . . . . . . . . . . . . . . . . . . . . 16 - 17
Mango Curry Duck with Grit Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 - 18
Friday, August 14
Terrapin Crab Cakes with Pickled Ginger Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Contemporary Tuna Noodle Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Saturday, August 15
Chocolate Wontons, Mint Ice Cream and Coffee Crème Anglaise . . . . . . . . . . . . . . . . . . . 21 - 22
Tower of Roast Beef Tenderloin with Wild Mushroom Strata . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Sunday, August 16
Wisconsin Cranberry, Apple and Cheddar Cheese Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 - 24
Roasted Beets with Arugula, Peaches, Gorgonzola and Dijon Vinaigrette . . . . . . . . . . . . . . . . . 25
Thursday, August 6
E
GRANDMA OLSON’S FAMOUS RHUBARB TORTE
Originally featured Aug. 9, 2008
Serves 12
Crust
1-3/4 cups flour
1/2 cup chopped pecans
2/3 cup butter
3 tablespoons granulated sugar 1 teaspoon baking powder
2 egg yolks, well beaten (reserve whites for meringue)
Mix well and press into a lightly buttered 13x9-inch pan. Set aside.
Filling
1-3/4 cups sugar
2 egg yolks, well beaten (reserve whites for meringue)
1/4 cup flour
5 cups washed and diced rhubarb or 5 cups thawed and drained frozen rhubarb
Mix well and pour over unbaked crust. Bake in preheated 350-degree oven for 40
minutes.
Meringue
4 egg whites
3/4 cup sugar
Beat egg whites until foamy; gradually beat in sugar until stiff peaks form. Gently spread
meringue over baked torte, return to oven and bake until meringue is lightly browned.
Serve at room temperature. Do not refrigerate.
1
ROAST TURKEY SANDWICH WITH JALAPEÑO-CRANBERRY
JAM AND BLUE CHEESE BUTTER
Originally featured Aug. 6, 2013
Serves 4
12 ounces thinly sliced turkey breast
8 slices hearty whole-grain bread
Buttermilk blue cheese butter to taste
Jalapeño-cranberry jam to taste
2 cups arugula
Sweet potato or vegetable chips, optional
Spread 4 slices of bread with desired amount of buttermilk blue cheese butter. Place
3 ounces of turkey on buttered bread; top with arugula. Spread desired amount of
jalapeño-cranberry jam on remaining 4 slices of bread; place on top of arugula to make
sandwich. Cut in half to serve.
Jalapeño-Cranberry Jam
2 red bell peppers, roasted and finely chopped
2 red jalapeño peppers, roasted and finely chopped
1 cup dried cranberries
3/4 cup sugar
1 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 cup liquid pectin
1 tablespoon freshly squeezed orange juice
2 cups fresh or frozen whole cranberries
Combine peppers, dried cranberries, sugar, red pepper flakes and salt in a heavybottomed pot over medium heat; bring to simmer, stirring to dissolve sugar. Stir in
pectin and orange juice; reduce heat and simmer gently for 6 to 8 minutes. Add whole
cranberries; simmer gently until berries burst and juices thicken, about 10 minutes. Cool.
Jam may be stored refrigerated up to 3 weeks.
Buttermilk Blue Cheese Butter
1/2 cup buttermilk blue cheese, room temperature
1 tablespoon butter, softened
2 pinches freshly ground black pepper
1/2 tablespoon chopped fresh parsley
Blend blue cheese, butter and pepper until smooth; stir in parsley.
2
Friday, August 7
GRILLED SALMON KODIAK
Originally featured Aug. 8, 2006
Serves 4
4 ea. 5-6 ounce boneless skinless salmon fillets
Oil for grilling
Salt & pepper to taste
Sauce
1/4 pound butter
1 teaspoon fresh ground ginger
1/4 pound soft brown sugar
Juice from 1 lime
Juice from 1 lemon
2 tablespoons soy sauce
Preheat grill to smoking hot. Wipe it down with a clean oiled cloth or paper towel to
clean. Oil and season fish, oil the grill, and place salmon (skin side up) onto grates.
Allow salmon to sear for 1-1/2 - 2 minutes before rotating it 45 degrees with a sharp
metal spatula. Allow salmon to sear again for 1-1/2 to 2 minutes. Remove fillet from
grill and finish in oven.
Melt butter in a heavy-bottomed saucepan and sweat the ginger. Add brown sugar
and cook until it dissolves. Add juices and soy sauce and cook over medium heat until
smooth. Generously ladle over salmon and serve.
Asparagus and Wild Mushroom Rissoto
Originally featured Aug. 6, 2006
Serves 4
1/4 cup olive oil
4 ounces minced onion
2 garlic cloves, minced
2 cups Arborio rice
1/2 cup dry white wine
6 cups rich, but not salty, chicken or vegetable stock (warm)
3
2 tablespoons butter
1/2 pound assorted wild mushrooms, rough chopped
1/2 pound asparagus spears, cut in 2” lengths
1/4 cup heavy cream
1 vine ripe tomato, large dice
3 ounces grated Parmesan cheese
1 tablespoon chopped parsley
Fresh ground pepper to taste
In a heavy-bottomed saucepan, heat the oil and sweat onion and garlic until translucent.
Add rice and coat with oil. Deglaze pan with wine and add 1/3 of the stock. Cook until
stock is absorbed, stirring continuously. In a separate pan, heat butter and sauté the
mushrooms and asparagus until tender, add cream, and reduce slightly. Add the 2nd
third of stock to rice and cook/stir until absorbed. Now add final third of stock to rice
and combine mushroom mixture with the risotto. When stock has been absorbed and
rice is tender and creamy, stir in tomatoes and parmesan. Garnish with chopped parsley
and ground pepper. Serve immediately.
SEARED SCALLOPS WITH BLACKBERRY-ORANGE
BUERRE BLANC ON WILTED SPINACH AND SHITAKE
MUSHROOM SALAD
Originally featured July 31, 2008
Serves 4
12 large sea scallops
2 tablespoons olive oil, divided
Salt and pepper to taste
Flour to dust scallops
1 tablespoon minced shallots
4 ounces shitake mushrooms
12 ounces baby spinach
1 red bell pepper, roasted and julienned
Blackberry-Orange Buerre Blanc
6 ounces fresh or frozen blackberries
1 tablespoon balsamic vinegar
Juice from 1 orange
1/2 cup heavy cream
1/2 cup salted butter, cut into pieces
Truffle oil to taste (optional)
Combine berries, vinegar, orange juice and cream in a heavy-bottomed saucepan. Bring
to simmer and reduce volume by half. Turn down heat to very low and whisk in butter
one piece at a time until fully incorporated. Set aside and keep warm.
4
Make sure scallops are dry. Lightly season with salt and pepper; dust with flour. In a
heavy-bottomed saucepan, heat 1 tablespoon olive oil; sear scallops until golden brown
on both sides. Set aside and keep warm. Sauté shallots and mushrooms in remaining oil
until tender; add spinach and sweat until wilted. Add roasted pepper and toss.
Place 1/4 of spinach mixture in center of serving plate; surround randomly with 1/4 of
sauce. Lean three scallops atop the salad. Drizzle with truffle oil, if desired.
Saturday, August 8
JUNIOR CHEF BEACH PARTY FRUIT TRAY
Serves 4
Fruit
1 banana, ripe, but firm, peeled, cut in half lengthwise, sliced into 20 pieces
1 tangerine, peeled and sectioned
2 ripe kiwi fruit, peeled and cut into 16 wedges
4 strawberries, sliced
8 raspberries, whole
Cover fruit with a damp paper towel until ready to assemble.
Yogurt sauce
1 cup Greek vanilla yogurt
2 tablespoons soft brown sugar
1/4 teaspoon fresh lemon juice
Blend yogurt and brown sugar together until smooth. Adjust sweetness to taste with
lemon juice.
On a large white plate or tray, place bananas in a semi circle to replicate the trunks
of two palm trees. At the base of the trees, shingle tangerine wedges and sliced
strawberries so they look like waves in the sand. At the top of the trunks fan out wedges
of kiwis to resemble palm tree leaves, then garnish with raspberries.
Serve with sweetened vanilla yogurt dipping sauce.
5
JUNIOR CHEF KIDS CALZONE
Originally featured Aug. 4, 2010
Serves 4
1 box instant pizza crust or pre-made pizza dough
1-1/2 cups pizza or marinara sauce
1-1/2 cups shredded mozzarella or pizza cheese
1 cup cooked Italian sausage or sliced pepperoni
Flour to dust
Cornmeal to bake
Preheat oven to 400 degrees. If using boxed pizza dough, prepare according to package
directions. If using pre-made pizza dough, unwrap it.
Divide dough into four equal parts and roll out into equal-sized circles about 1/4-inch
thick. Use flour to keep dough from sticking to your hands or the board. Divide sauce
equally among four dough rounds, spreading it over only the bottom half leaving a 1-inch
border. Sprinkle each round with cheese and desired meat. Dampen border lightly with
water and fold plain half over filled half and seal edges. When sealing calzones, pinch
together edges and give them a short roll to create a roped edge. Using a fork, poke a
few vent holes in the top of the calzone.
Transfer calzones onto a baking sheet sprinkled with cornmeal. Bake at 400 degrees F
for about 20-30 minutes, or until golden brown. Slide calzones off the sheet pan and
allow to rest for 5 minutes before serving.
6
Sunday, August 9
BREAKFAST CORN POLENTA with CHORIZO, QUESO
FRESCO and POACHED EGGS
Originally featured Aug. 7, 2011
Serves 6
4 ounces crumbled queso fresco cheese
2 tablespoons chopped fresh cilantro
Chili powder to taste
1-1/2 cups chicken broth
1-1/2 cups milk
1 cup polenta (course-ground yellow cornmeal)
1 pound fresh roasted sweet corn, kernels removed
Salt and pepper to taste
1 pound fresh link chorizo sausage, casings removed
1 pound grape tomatoes
In small bowl, toss together cheese, cilantro and chili powder; set aside. In a heavybottomed saucepan bring broth and milk to a boil. Slowly pour in polenta while stirring
with wooden spoon or spatula until polenta is entirely incorporated. Reduce heat;
simmer mixture for about 20 minutes until smooth. Remove from heat; stir in corn
kernels. Adjust seasoning with salt and pepper; set aside and keep warm. In a separate
pan, sauté sausages over medium heat until fully cooked; drain fat from pan, reserving
small amount of pan juices. Return meat to pan. Add tomatoes; lightly cook until
warmed through; set aside and keep warm.
Divide polenta mixture into six mounds on warm plate; making small indentation in
center of each. Fill each with sausage mixture. Place a poached egg on top of sausage
mixture. Top with reserved cheese mixture; drizzle perimeter of plate with reserved pan
juices from cooked sausages. Serve immediately.
Poached Eggs
6 eggs
Water
Pinch of salt
Lemon juice
Bring a shallow pan of water to boil; add pinch of salt and squeeze of lemon juice. Keep
water simmering. Crack eggs into separate bowl, being careful not to break yolk; gently
7
place eggs into water. Spoon simmering water over eggs as they cook to medium, about
3 to 4 minutes. Remove eggs from water with slotted spoon; place onto paper towel.
HOT BLOODED PORK and BEANS
Originally featured Aug. 6, 2012
Serves 4
Pork & Brine:
2 pork tenderloins, trimmed and cleaned
1/4 cup pure maple syrup
2 bay leaves
1 tablespoon whole black peppercorns
1 sprig each fresh rosemary and thyme
1 small bunch parsley
3 cloves of garlic, crushed
3 tablespoons kosher salt
2 cups water
1/4 cup apple cider vinegar
Canola oil
Combine all ingredients, except pork, in a small saucepan. Bring to a boil for 1 to 2
minutes; remove and cool completely, preferably overnight. Place pork and cold brine in
a resealable plastic bag; marinate for 4 hours. Remove from brine, pat dry and sear in
hot oil until browned on all sides. Cook until internal temperature reaches 140 degrees F.
May be finished in a 350 degree F oven.
Pepper Jelly:
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper julienned
1 Serrano or 2 jalapeño peppers, julienned
1/2 cup granulated sugar
1/2 cup white corn syrup
Cracked black pepper to taste
Combine peppers, sugar and corn syrup in resealable plastic bag; refrigerate for at least
8 hours or overnight. Place peppers and accumulated juices in a nonreactive saucepan;
simmer over low to medium heat for approximately 12 to 15 minutes until syrup begins
to bubble slowly. Season with the black pepper; set aside and keep warm.
Beans:
1 tablespoon peanut oil
1 teaspoon oven-roasted garlic paste
8
1 teaspoon minced fresh ginger
1 tablespoon bias-sliced green onions
1/4 cup mashed fermented black bean paste
6 ounces snap peas, trimmed
Heat wok or large sauté pan to very hot. Add oil and swirl for about 3 seconds. All at
once add garlic, ginger and green onions; quickly toss and sauté for about 5 seconds.
Add black bean paste and snap peas; toss for 10 seconds and remove from heat.
Serve immediately.
Place a nest of beans in center of serving plate; ladle a pool of pepper jelly off to one
side. Shingle 3 to 5 slices of pork over sauce.
Monday, August 10
SALMON TACOS with DOOR COUNTY
CHERRY JALAPEÑO SAUCE
Originally featured Aug. 14, 2010
Serves: 6
Tacos
12 ounces boneless, skinless salmon fillets
Vegetable oil
Sea salt and freshly ground black pepper
1 cup finely shredded green cabbage
1 cup finely shredded red cabbage
1 green onion, thinly sliced
3/4 cup mayonnaise
1 tablespoon chipotle pepper puree
1 tablespoon fresh lime juice
2 tablespoons finely chopped fresh cilantro
6 baked blue or yellow corn taco shells
Preheat a grill or grill pan over medium-high heat. Liberally brush salmon with oil and
season with salt and pepper. Grill salmon on each side for 3 to 4 minutes. Let cool
slightly, then shred meat with a fork. Place in a bowl with cabbages and green onion.
Combine mayonnaise, chipotle pepper puree and lime juice in a small bowl; season with
9
salt. Add mayonnaise and cilantro to salmon mixture; gently fold to combine. Divide
mixture equally among taco shells; drizzle each with cherry jalapeño sauce.
Cherry Jalapeño Sauce
1 pint natural cherry juice
1 cup orange juice
1/2 cup chopped dried cherries
1 jalapeño chili, cut in half and seeded
1 tablespoon honey
Sea salt
Hot sauce to taste
Place the juices, dried cherries and jalapeño into a medium non-reactive saucepan; cook
over medium heat until reduced to about 1 cup, stirring occasionally. Remove
the jalapeño, whisk in honey and season with salt. Allow to cool to room temperature
before serving.
COFFEE-BRAISED BEEF SHORT RIBS WITH
JACK MAC AND CHEESE
Originally featured Aug. 10, 2013
Serves 4
4 dried ancho chiles, stemmed, seeded, ribs removed
2 cups boiling water
1 medium onion, quartered
3 garlic cloves, halved
2 tablespoons finely chopped canned chipotle chiles in adobo sauce
2 teaspoons adobo sauce
1/4 cup pure maple syrup
1 tablespoon freshly squeezed lime juice
1 tablespoon salt, divided
6 pounds beef short ribs
1 teaspoon black pepper
1 tablespoon vegetable oil
1 cup brewed coffee
2 cups beef stock
Preheat oven to 350 degrees F. Soak ancho chiles in boiling water until softened, about
20 minutes; drain in colander set over a bowl. Transfer ancho chiles to blender; purée
with onion, garlic, chipotles, adobo sauce, maple syrup, lime juice and 1 teaspoon salt.
Pat ribs dry; sprinkle with pepper and remaining 2 teaspoons salt. Heat oil in 12-inch
oven-proof pan over moderately high heat until hot but not smoking. Brown ribs, turning
occasionally. Very carefully add chile purée to pan; cook over moderately low heat,
stirring frequently, about 5 minutes. Add beef stock and coffee; bring to a boil (liquid
should come about halfway up sides of meat). Cover pan tightly with foil and braise ribs
10
in middle of oven until very tender, about 3 to 3-1/2 hours. Place a portion of Jack Mac
and Cheese onto serving plate. Place a rib portion on top of pasta; glaze with sauce.
Jack Mac and Cheese
1 tablespoon olive oil
1 tablespoon minced shallot
1 tablespoon minced garlic
8 ounces sliced oyster mushrooms
3 cups heavy cream
6 ounces mascarpone cheese
1 pound shredded pepper jack cheese
1 quart pasta (rotini, penne, mostaccioli), cooked al dente
Salt and pepper to taste
Shredded Parmesan cheese to taste
Cook pasta according to package directions. Heat oil and sweat shallot and garlic until
fragrant but not browned. Add mushrooms; sauté until tender. Add cream. Allow to
reduce over medium heat until cream begins to thicken. Reduce heat to low, and stir in
mascarpone and jack cheeses (do not allow sauce to boil). Add cooked pasta and simmer
2 to 3 minutes. Adjust seasonings and blend in Parmesan cheese.
Tuesday, August 11
CHOCOLATE HAZELNUT BANANA BURRITOS
WITH Tennessee WHISKEY SAUCE
Originally featured Aug. 12, 2007
Serves 8
Ganache (1 Cup)
1/4 cup heavy cream
1/2 tablespoon light corn syrup
1 tablespoon butter
1/2 cup semi-sweet chocolate chips
Bring the cream, syrup, and butter to a boil. Remove from heat and cool for 3 minutes.
Stir in chocolate. Reserve at room temperature.
11
Burritos
4 medium ripe bananas
4 ounces chocolate ganache
3 ounces toasted, crushed hazelnuts
16 sheets phyllo dough
2 tablespoons melted butter
2 cups Tennessee whiskey sauce (recipe follows)
Powdered sugar to dust
Preheat oven to 375 degrees F. Peel and slice each banana in half lengthwise and
crosswise. Pipe half of the bananas with the ganache and dip the other half into the
hazelnuts. Sandwich together one of each piece and wrap tightly in buttered phyllo
dough like a burrito. Bake at 375 degrees for 15-20 minutes until golden brown. Cool
slightly and slice diagonally with a serrated knife.
Sauce
3 egg yolks
2 tablespoons granulated sugar
2 tablespoons brown sugar
1/4 cup Tennessee whiskey
1/2 tablespoon vanilla extract
3/4 cup heavy cream
Cook the yolks, sugars, whiskey and vanilla over a double boiler until thickened. Remove
to a mixer and whip until cool and thick. In a separate bowl, whip the heavy cream until
soft peaks form. Combine with cold egg mixture. Adjust consistency with liquid cream.
Ladle sauce into the middle of the plate and stack the burrito halves on top. Dust with
powdered sugar and garnish with fresh fruit and mint.
BRAISED LAMB SHANKS with GOAT CHEESE GRITS
Originally featured Aug. 7, 2011
Serves 4
2 lbs. (4 pieces) lamb shanks
Salt and pepper to taste
1/4 cup olive oil, divided
3/4 cup medium-diced red onion
1/2 cup medium-diced celery
1 tablespoon oven-roasted garlic paste
2 medium plum tomatoes, peeled, seeded and chopped
1/2 cup medium-diced wild mushrooms (shitake, oyster, chanterelle, etc.)
1/2 cup medium-diced button mushrooms
1/2 fennel bulb, medium-diced
12
1 sprig fresh thyme
1 sprig fresh oregano
1 cup bourbon whiskey
3 cups chicken broth
1/2 tablespoon balsamic vinegar
3 dashes each of Worcestershire, soy and hot sauce
1/2 tablespoon honey
Preheat oven to 350 degrees F. Pat lamb shanks dry; season with salt and pepper. Heat
2 tablespoons of oil in heavy-bottomed, oven-proof pan over medium-high heat until oil
shimmers. Caramelize shanks on all sides; remove from pan. Add remaining oil to pan;
sauté onion, garlic, tomatoes, celery, mushrooms and fennel until tender. Season with
thyme and oregano. Deglaze pan and flambé with bourbon; return shanks to pan. Add
broth, vinegar, sauces and honey; bring to a boil. Reduce heat to a very low simmer;
cover pan tightly and place in oven for approximately 2-1/2 to 3 hours, or until the meat
is very tender. Remove meat from sauce; skim fat and adjust seasonings to taste.
Goat Cheese Grits
3 cups chicken broth
3/4 cup whole milk
3/4 cup quick-cooking grits
1/2 pound goat cheese, crumbled
1 tablespoon sour cream
Salt and freshly ground black pepper to taste
Freshly grated Parmesan cheese
Fresh herb sprigs of choice
Bring broth and milk to boil in 2-quart heavy saucepan; slowly add grits. Cook over low
heat, uncovered, stirring frequently, until grits are tender and thickened to consistency
of loose oatmeal, about 20 minutes. Near end of cooking, stir in cheese and sour cream;
season with salt and pepper. If grits are too thick, add milk.
Spoon portion of grits in center of serving plate; top with portion of sauce. Place one
lamb shank atop sauce and grits. Garnish with freshly grated Parmesan cheese and sprig
of fresh herb.
13
Wednesday, August 12
PHEASANT and BLUE CHEESE SLIDERS
Originally featured Aug. 4, 2014
Serves 8
Pheasant Marinade
1-1/2 pounds boneless, skinless pheasant breasts
3/4 cup whole grain mustard
2 tablespoons hot sauce
Juice of 1 orange
Juice of 1 lime
2 tablespoons brown sugar
2 tablespoons white balsamic vinegar
2 tablespoons cilantro, chopped
Freshly ground black pepper to taste
1 shallot, minced
2 cloves, oven-roasted garlic, made into paste
Combine all marinade ingredients; whisk until well combined. Transfer marinade to
resealable plastic bag; add pheasant breasts and allow to marinate for up to 4 hours.
Remove breasts from marinade and wipe dry. Grill over medium heat to an internal
temperature of 160 degrees F.
Blue Cheese Sauce
2 tablespoons clarified butter
1 shallot, minced
1 oven-roasted garlic clove, minced
1/4 cup dry white wine
2 cups heavy cream
2 cups creamy blue cheese
4 ounces cream cheese
Fresh oregano to taste
Salt and black pepper to taste
Sweat shallots and garlic in butter until translucent. Add wine; allow to reduce until
wine is almost evaporated. Add cream and continue to reduce by 1/2 the volume.
Lower heat; add cheeses and allow to melt into sauce. Season to taste. Set aside and
keep warm.
14
Onion Straws
1/2 onion, thinly sliced
3 eggs beaten with 1 tablespoon water
Seasoned all-purpose flour
Vegetable oil
Heat oil to 350 degrees F. Soak onion slices in egg mixture; remove, letting excess drip
back into bowl. Toss in seasoned flour, shaking off excess. Carefully place into hot oil.
Fry until golden brown; remove and drain on paper towels.
Sliders
8 slider buns
2 cups mixed baby salad greens
Portion pheasant breasts into 8 bun-sized pieces; place one piece on each bun. Drizzle
with cheese sauce; top with small portion of baby greens and onion straws.
ROTISSERIE FREE-RANGE CHICKEN with OVEN-ROASTED
APPLESAUCE and BLUE CHEESE MASHED POTATOES
Originally featured Aug. 11, 2010
Serves: 4
Chicken
1 2-3 pound whole chicken
1 tablespoon salt
2 teaspoon paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 medium onion, quartered
1/2 medium apple, quartered
1/2 medium orange, quartered
Remove and discard giblets from chicken. In a small bowl, mix together salt, paprika,
onion powder, thyme, black pepper, cayenne pepper and garlic powder. Rub chicken
inside and out with spice mixture. Stuff the onion, apple and orange into the cavity.
Place chicken in a resealable plastic bag, or double wrap with plastic wrap. Refrigerate
at least 4 to 6 hours, or overnight.
Preheat oven to 250 degrees F. Place chicken in a roasting pan and roast uncovered for 3
to 4 hours, or until chicken reaches a minimum internal temperature of 165 degrees. Let
chicken rest for 10 minutes before carving.
15
Honey Roasted Applesauce
2 tablespoons butter
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon finely ground sea salt
6 McIntosh apples, peeled, cored and cut into 1-inch chunks
1/3 cup honey
Preheat oven to 425 degrees F. Heat a medium-sized oven-safe sauté pan on mediumhigh heat; add butter until it melts and just begins to brown. Add lemon juice and
simmer for 15 seconds. Stir in apples and salt. Sauté for 3 to 4 minutes until the edges
just begin to color; add honey. Place pan in oven for about 15 to 20 minutes, or until the
apples are soft, lightly caramelized and dry. Mash with a fork for a chunky version, or
put in food processor for a smoother sauce. Serve warm, room temperature or cold.
Potatoes
4 baking potatoes, peeled and diced
1/2 cup heavy cream, warmed
1/2 cup sour cream
1 teaspoon minced oven-roasted garlic
Salt and freshly ground black pepper
1 cup dry crumbled blue cheese
Cook potatoes in boiling salted water until tender; drain and dry. Add heavy cream,
sour cream, garlic and salt and pepper; mash until smooth. Stir in the blue cheese just
before serving.
16
Thursday, August 13
BASIL and PROSCIUTTO SHRIMP with
RED PEPPER TOMATO COULIS
Originally featured Aug. 4, 2008
Serves 6
18 shrimp, peeled and deveined
1 tablespoon minced garlic
1 tablespoon cumin
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh basil
1 teaspoon fresh oregano
1/4 cup minced onion
1/3 cup white wine
3 tablespoons rice wine vinegar
18 basil leaves
18 slices prosciutto ham
In large non-reactive bowl, combine garlic, cumin, thyme, basil, oregano, onion, wine
and vinegar; add shrimp and marinate 1 hour. Remove shrimp from marinade; wrap each
with a basil leaf and then with a slice of prosciutto. Secure with toothpick and grill or
broil over low heat.
RED PEPPER TOMATO COULIS
1 tablespoon olive oil
3 tablespoons minced onion
1 pound red peppers, roasted, seeded and diced
1 pound ripe tomatoes, diced
1 cup light clam stock
Salt and pepper to taste
In heavy-bottomed pan, heat oil; sauté onions until lightly caramelized. Add red peppers
and tomatoes; sauté until hot. Add clam stock; simmer 15 minutes. Puree in blender or
food processor; strain. Adjust seasonings. Keep warm.
Place pool of coulis on serving plate; arrange cooked shrimp atop sauce. Garnish
as desired.
17
MANGO CURRY DUCK WITH GRIT CAKES
Originally featured Aug. 5, 2012
Serves 6
Duck
6 skin-on duck breasts
6 stalks lemon grass, white only, split in half lengthwise
2 tablespoons minced shallot
2 green onions, white portion bias sliced, sliced green portion reserved
2 tablespoons oven-roasted garlic paste
1 tablespoon minced fresh ginger
1/2 cup white wine
1 pinch saffron (optional)
2 tablespoons mild yellow curry powder
1 star anise pod
1 pint low-sodium chicken stock
1 14-ounce can unsweetened coconut milk
1/4 cup orange-flavored liquor
1 ripe mango, diced small
1 ripe, firm banana, diced small
Place duck breasts and lemon grass in resealable plastic bag; refrigerate overnight.
Remove duck; rinse and mince lemon grass and set aside. Lay the duck breasts skin
side down in an iron skillet on very low heat; slowly render fat from the breast, about
20 minutes. When skin is crisp, turn duck over, set aside and keep warm. Drain all but
2 tablespoons of fat; heat to medium. Add shallot, onion, garlic, ginger and lemon grass
to pan and cook until fragrant but uncolored. Deglaze pan with wine, reducing liquid by
half. Add saffron, curry powder, star anise and chicken stock; simmer until liquid reduces
to about 1 cup. Add coconut milk; simmer until thickened. Add orange liquor, mango and
banana; set aside and keep warm.
Grit Cakes
3 cups chicken stock
2 cups quick-cooking grits
1/2 cup (one stick) butter
4 ounces cream cheese, softened
1 teaspoon minced fresh oregano
Salt and black pepper to taste
1 cup all-purpose flour
3 eggs, beaten
2 cups Japanese-style bread crumbs (panko)
Oil for frying
Line a 12x18-inch sheet pan with parchment paper, and cut another piece of paper
for topping. Bring chicken stock to a medium simmer in a saucepan. Slowly add grits,
stirring continuously. Reduce heat to low, continuing to stir grits until smooth and
18
tender; remove from the heat. Stir in butter and cream cheese; season to taste with salt,
pepper and oregano. Spread grits evenly on prepared pan; cover with another sheet of
parchment paper. Place another 12x18-inch pan on top, pressing down firmly; weight
down with any heavy item. Cool. When cool, remove grits from pan and trim into 12
cracker-sized pieces. Bread each piece of grits by dredging in flour and coating with
egg and bread crumbs. Fry to a golden brown; place on paper towel to remove excess
grease. Set aside and keep warm.
Place a pool of mango curry sauce in center of a large plate. Slice each duck breast
into 5 equal slices; arrange with two grit cakes per plate. Garnish with reserved green
onion slices.
Friday, August 14
TERRAPIN CRAB CAKES WITH PICKLED GINGER SAUCE
Originally featured Aug. 7, 2006
Serves 4
1/2 pound shredded crab meat (canned, surimi, frozen or fresh)
3 ounces cream
1/2 red or green pepper, small dice
1 tablespoon olive oil
1/2 minced onion
3 ounces fresh bread crumbs (separated into two portions)
2 teaspoon Dijon mustard
3 dashes Worcestershire sauce
3 dashes Tabasco
1 egg, beaten
Salt & pepper to taste
Reduce cream by half in a heavy-bottomed saucepan. Remove from heat and cool. Sauté
onions and peppers in olive oil until tender. Cool and combine together in a bowl with
crab, cream, 1/2 bread crumbs, mustard, Worcestershire, Tabasco, egg, salt and pepper.
When cool form into 8 uniform cakes and coat with remaining bread crumbs. Fry in
clarified butter or oil until brown and warm. Serve in a pool of sauce.
Sauce
2 tablespoons olive oil
5 minced garlic cloves
19
1 tablespoon ginger
1/8 minced yellow onion
1 cup dry white wine
1 cup light clam juice
1 tablespoon curry powder
2 cups heavy cream
1/2 teaspoon red pepper flakes
1 tablespoon balsamic vinegar
2 ounces butter
Salt & pepper to taste
Sweat garlic, ginger, and onions in oil until translucent. Deglaze pan with wine and
clam stock. Reduce volume by half. Add cream and reduce volume by half. Add pepper,
vinegar and whisk in butter. Season and serve.
CONTEMPORARY TUNA NOODLE CASSEROLE
Originally featured Aug. 9, 2011
Serves 4
Tuna
4 ea. 4-ounce pieces of Ahi tuna
Salt and freshly ground black pepper to taste
Olive oil for searing
Fried fingerling potatoes
Chopped fresh parsley for garnish
Heat heavy-bottomed sauté pan to near smoking. Add just enough oil to coat bottom of
pan. Season tuna with salt and pepper; place into oiled pan. Brown tuna on both sides;
remove from pan and cut each into 5 slices.
Pasta
1/2 cup bread flour
1/2 cup semolina flour
Pinch of salt
2 eggs, beaten
Drizzle of olive oil
Boiling salted water
On flat surface, combine flours and salt; form into mound and make well in the center.
Place eggs and oil in center of well; draw in flours with your hand until well combined
(dough should be firm and dry, not sticky). Knead dough for about 5 minutes, until
smooth. Divide dough into four equal parts; wrap each in plastic wrap and allow to
rest for 20 to 30 minutes. Roll out dough and cut as desired. Cook in boiling salted
water; drain.
20
Mushroom Sauce
2 tablespoons butter
8 ounces sliced wild mushrooms
3 roasted garlic cloves, crushed into a paste
3 cups heavy cream
1 cup whole milk
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
Melt butter in heavy-bottomed saucepan; add mushrooms and cook until tender. Add
garlic paste; sauté until aromatic. Add cream and milk and reduce until sauce-like. Blend
in cheese; adjust seasoning. Keep warm.
Heat cooked pasta in hot mushroom sauce; place a serving in center of a small bowl or
casserole dish. Overlap tuna slices atop pasta; top with fried fingerling potatoes and
garnish with parsley.
Saturday, August 15
ChOCOLATE WONTONS, MINT ICE CREAM
AND COFFEE CRÈME ANGLAISE
Originally featured Aug. 7, 2014
Serves 4
1 pint mint ice cream
Chocolate Wontons
1/3 cup heavy cream
2 teaspoons butter
4 ounces semisweet chocolate, chopped
12 wonton wrappers
1 large egg, lightly beaten
Peanut oil
Powdered sugar
Bring cream and butter to a simmer in 1-quart saucepan. Pour hot cream over chocolate
in bowl; let stand 1 minute. Whisk chocolate until smooth; chill, covered, until firm,
21
about 1 hour. Lightly brush 1 side of each wonton wrapper with beaten egg; scoop 2
teaspoons chocolate mixture into center. Fold filled wontons in half to form triangles.
Firmly press around the edges to seal. Freeze filled wontons on parchment paper-lined
tray until firm, about 20 minutes. In heavy saucepan over moderate heat, bring oil to 350
degrees F. Carefully lower wontons into oil; fry until golden brown, about 1-1/2 minutes.
Transfer with slotted spoon onto paper towels to drain. Dust with powdered sugar. Set
aside and keep warm.
Crème Anglaise
1/4 cup sugar
4 egg yolks
1/2 cup milk
1/2 cup heavy cream
1/3 cup strongly brewed espresso
Combine sugar and egg yolks in a heavy-bottomed saucepan; stir until smooth. Add milk
and cream; cook over low heat, stirring constantly, until the mixture coats back of a
spoon. Add espresso; stir until completely blended. Strain sauce into a bowl placed over
an ice bath. Stir until cooled completely.
Ladle portion of Crème Anglaise into center of serving dish. Scoop ice cream onto sauce;
place three wontons around dish. Dust with additional powdered sugar, if desired.
TOWER of ROAST BEEF TENDERLOIN with WILD
MUSHROOM STRATA
Originally featured Aug. 9, 2009
Serves 4
Cheese Filling
6 ounces Boursin (or similar herb cheese), room temperature
1 cup fresh spinach, blanched and pressed dry
3 artichoke hearts, coarsely chopped
Place the cheese, spinach and artichokes in a bowl. Stir gently until just combined.
Mushroom filling
2 tablespoons butter
1 tablespoon minced shallot
1 tablespoon minced garlic
12 ounces wild mushrooms (shitake, oyster, chanterelle, morel, etc.), diced large
1/4 cup Cabernet Sauvignon
1/2 cup low-sodium beef broth
2 tablespoons low-sodium soy sauce
2 tablespoons dry sherry
22
Sweat the shallots and garlic in the butter. Add mushrooms and continue to sauté for 5
minutes. Deglaze with the Cabernet, reduce by 1/2; add broth and soy sauce and reduce
to almost dry. Add sherry and cook for an additional 1-2 minutes.
Tenderloin
1 pound center cut trimmed beef tenderloin
1/4 cup walnut pieces, roasted
1/4 cup whole mint leaves
1/4 cup shredded parmesan cheese
2 Tablespooons walnut or grapeseed oil
Salt and pepper to taste
4 ounces fresh baby spinach leaves
Combine walnuts, mint, and parmesan cheese in a food processor or blender until
smooth. Drizzle in oil until a paste forms. Season with salt and pepper and spread evenly
over the tenderloin. Roast in a 325 degree oven until it reaches an internal temperature
of 115 degrees. Turn off heat and allow tenderloin to rest for 10-15 minutes in the oven.
Slice beef into 12 thin slices. Place one slice of beef on plate, top with layer of mushroom
filling, then baby spinach, then cheese filling. Repeat twice, ending with a dollop of
cheese mixture on top. Drizzle juice from mushroom mixture around tower and serve.
Sunday, August 16
WISCONSIN CRANBERRY, APPLE
AND CHEDDAR CHEESE PIZZA
Originally featured Aug. 11, 2009
Makes 4 eight-inch pizzas
Pizza Dough
1 package dry yeast
1 teaspoon honey
1 cup warm water
2 cups all-purpose flour
1 cup bread flour
1 teaspoon salt
23
Dissolve yeast and honey in 1/4 cup of warm water. In a mixer fitted with a dough hook,
combine the flours and salt. Add the yeast mixture and remaining 3/4 cup water and mix
on low speed until the dough comes away from sides of bowl (about 5 minutes). Turn
dough out onto clean work surface and knead by hand for 2-3 minutes. Dough should be
smooth and firm. Cover with a clean, damp towel and let rise in a warm spot for about
30 minutes.
Divide dough into four equal pieces and shape into balls. On a smooth, unfloured
surface, roll each ball under palm of hand until top of the dough is smooth and firm,
about 1 minute. Cover dough balls with a damp towel and let rest for 15-20 minutes.
Place each on a clean, lightly floured surface; press down on center, spreading dough
into an 8-inch circle, leaving border thicker than the center. Prick dough about 12 times
with a fork and place on pizza stone or heavy non-stick sheet pan. Top with ingredients
listed below.
Pizza
4 medium Granny Smith apples, peeled and sliced 1/4-inch thick
1 pound sliced white mushrooms, lightly sautéed and cooled
1 teaspoon minced fresh rosemary
1 teaspoon fresh thyme leaves
1 pound aged sharp cheddar cheese, shredded
1/4 cup pecan pieces
1/4 cup walnut pieces
1/2 cup minced dried cranberries
Heat oven to 500 degrees. Divide apples and mushrooms evenly among the four crusts.
Season with rosemary and thyme and sprinkle with cheese. Top pizzas with nuts and
cranberries. Bake until cheese melts and begins to brown, about 9-12 minutes. Reduce
oven temperature to 300 degrees and continue to bake for 3-4 minutes. Remove from
oven and allow to cool slightly. Slice and serve.
24
ROASTED BEETS with ARUGULA, PEACHES, GORGONZOLA,
and DIJON VINAIGRETTE
Originally featured Aug. 6, 2007
Serves 6
Salad
1-1/2 lbs. beets (similarly sized)
2 ripe but firm peaches
6 ounces spring lettuce mix
2 ounces Arugula
4 ounces crumbled Gorgonzola cheese
6 fl. ounces Dijon vinaigrette
Wash the beets, wrap in foil and bake at 375 degrees for about 1 hour or until tender.
Unwrap and allow to cool slightly before peeling and slicing into circles. Wash and peel
the peaches; slice into 18 wedges. Prepare the vinaigrette.
Dijon Vinaigrette
1/4 cup red wine vinegar
Salt & pepper to taste
1 tablespoon whole grain Dijon mustard
1/4 cup canola oil
1/4 cup olive oil
1/2 teaspoon chopped fresh tarragon or basil
Combine vinegar, salt, pepper and mustard in a blender. Blend for 30 seconds and drizzle
in the oils. Adjust seasonings and garnish with the chopped fresh herbs.
Arrange the beets around the edge of a cold, white salad plate. Toss the greens gently
in the vinaigrette and place them in the center of the plate. Stand three peach slices
around the greens and sprinkle with the gorgonzola cheese.
25
Sensational Servings Glossary
Anisette: A clear, very sweet liqueur made with anise seeds and tasting of licorice.
Bok choy: A mild, versatile vegetable with crunchy white stalks and tender, dark green leaves.
It resembles a bunch of wide-stalked celery with long, full leaves. Available year-round in most
supermarkets. It is related to but not the same as Chinese cabbage.
Clarified butter: Also called drawn butter. It is unsalted butter that has been slowly melted,
evaporating most of the water and separating the milk solids from the golden liquid on
the surface.
Coconut flour: Coconut flour is ground from dried, defatted coconut meat, is unsweetened
and does not contain sulfites. Coconut flour also is gluten free. Available in some major grocery
chains and health food stores.
Concassé: A mixture that is coarsely chopped or ground. Classic concassé is comprised of
tomatoes that have been peeled, seeded and chopped.
Edamame: Japanese name for green soybeans, which are picked before they ripen. Often sold
in bags in the frozen food section of the grocery store.
Garlic paste: Made from fresh garlic cloves, salt and olive oil. Salt is added to sliced garlic
cloves, then crushed until salt dissolves. Olive oil is then added and stirred until it disappears.
Garlic paste also is available commercially.
Haricot vert: French for green string bean, haricot meaning “bean” and vert meaning “green.”
Himalayan salt block: A dense slab of pink mineral mined in Pakistan for use in cooking and
healing. Available in specialty stores.
Maras pepper: A medium-hot red pepper, fruity and acidic, with musty, earth-like undertones.
After drying, the peppers are crushed or ground. Use in recipes calling for red or black pepper.
Can be found in specialty spice houses.
Millet: Has a bland flavor, lending itself well with other seasonings. Prepared like rice by
boiling in water. Many varieties of millet can be found in Asian markets and natural
food stores.
Napa cabbage: Also called Chinese cabbage. These are thin, crisp and delicately mild.
Orzo: Italian for barley. A type of pasta made from semolina white or whole wheat flour and
shaped like wheat or rice grains. Often used instead of rice. Readily available on most
grocery shelves.
Radicchio: A red-leafed Italian chicory, most often used as a salad green. It grows in small,
loose heads similar to butterhead lettuce. Has tender, firm leaves with a slightly bitter flavor.
Shallot: A member of the onion family but formed more like garlic than onions. Fresh green
shallots are available in spring, but dried, freeze-dried and dehydrated forms are readily
available. Favored for their mild onion flavor and can be used in the same manner as onions.
Sriracha sauce: A bright red mixture of sun-ripened chiles, garlic, sugar, salt and vinegar
Consistency is similar to American ketchup.
Notes
SENSATIONAL
SERVINGS
Energy Park 2015
Energy Park 2015