CULINARY ARTS STAR EVENT - 2021 MENU

2021 MENU
CULINARY ARTS
 STAR EVENT

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          Cabbage and Carrot Slaw
Beef Tenderloin with Southwestern Style Sauce
        Molten Chocolate-Chili Cake

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DAIRY                                                            PRODUCE

5 Tbsp.   Butter                                                 ¼ head        Purple cabbage

1 ea.     Egg                                                    2 ea.         Carrots

1 cup     Heavy Cream                                            1 ea.         Lime

                                                                 1/3 cup Cilantro

                                                                 ½ ea.         Garlic clove

                                                                 2 tsp.        Shallots
HERBS & SPICES
                                                                 1 tsp.        Jalapeno
¼ tsp.    Cumin
                                                                 1 ea.         Lemon
½ tsp.    Black peppercorns                                      ¼ cup         Berries
¼ tsp.    Chili powder

          Salt

          Black pepper
                                                                     STAPLES

                                                                     1 Tbsp.   Vegetable oil

MEAT                                                                 1/3 cup Granulated sugar

1 lb.     Beef steak                                                 1 Tbsp.   Olive oil

                                                                     1 tsp.    Tomato paste

                                                                     2 tsp.    Creole mustard

                                                                     ½ cup     Chicken broth

                                                                     2 tsp.    Maple syrup

                                                                     1 ½ tsp. Cider vinegar

                                                                     3 oz.     Dark chocolate chips

                                                                     2 Tbsp.   All-purpose flour

                                                                     1 tsp.    Cocoa powder

                                                                     1 Tbsp.   Powdered sugar

                                                                     ½ tsp.    Vanilla
INGREDIENTS MAY NOT BE SOLD IN THE QUANTITIES REQUIRED

QUANTITIES MAY VARY

THIS LIST IS PROVIDED FOR CONVENIENCE. OMISSIONS ARE UNINTENTIONAL

CABBAGE AND CARROT SLAW

INGREDIENTS

¼ head    Purple cabbage, julienned

2 ea.     Carrots, julienned

1 Tbsp.   Vegetable oil

1 ea.     Lime

¾ tsp.    Granulated sugar

¼ tsp.    Salt

¼ cup     Cilantro

¼ tsp.    Cumin

To taste Black pepper

PROCEDURE

   1. Toss cabbage, carrots, oil, lime juice, sugar, and salt together in a large bowl.
   2. Let marinade for 15 minutes, tossing occasionally.
   3. Add cilantro and cumin, toss to evenly incorporate.
   4. Season with salt and pepper.

BEEF TENDERLOIN WITH SOUTHWESTERN STYLE SAUCE

INGREDIENTS

1 pound Beef steak of choice, trimmed

            Salt, to taste

            Freshly ground pepper, to taste

1 Tbsp.     Olive oil

½ clove Garlic, minced

2 tsp.      Shallots, minced
1 tsp.      Tomato paste

2 tsp.      Creole mustard or mustard of choice

½ tsp.       Black peppercorns, crushed

½ cup        Chicken broth

2 tsp.       Maple syrup

1 ½ tsp.     Cider vinegar

¾ tsp.       Salt, or to taste

¼ tsp.       Freshly ground black pepper, or to taste

¾ tsp.       Cilantro, chopped

1 tsp.       Jalapeno, finely diced, for garnish

PROCEDURE

    1. Trim beef as needed, depending on cut, into 2 steaks, 6-8 oz each
    2. Season the medallions with salt and pepper
    3. Heat ½ tablespoon of oil in a sauté pan over medium-high heat. Sear steaks on each side. Remove from pan.
           Set aside and keep warm.
    4. In same pan, add ½ tablespoon of oil. Sauté the garlic and shallots until aromatic, 1-2 minutes.
    5. Add the tomato paste and cook until slightly browned.
    6. Add the mustard, black peppercorns, chicken broth, maple syrup, vinegar, salt and pepper. Simmer until
           mixture reduces to sauce consistency.
    7. Return steak to pan to bring back to temperature.
    8. Finish the sauce with cilantro and serve over the tenderloin. Garnish with the jalapeno

MOLTEN CHOCOLATE-CHILI CAKE

INGREDIENTS

3 oz.      Dark chocolate chips

¼ cup.     Butter

2 Tbsp.     Granulated sugar

1 ea.      Egg

1 Tbsp.     All-purpose flour

Pinch      Salt

¼ tsp.     Chili powder

1 Tbsp.     Butter

1 tsp.      Cocoa powder

1 tsp.      All-purpose flour

PROCEDURE

    1. Melt 2 ounces of the chocolate over double boiler. Let cool slightly.
    2. Cream together the butter and sugar, at medium-high speed until thick and pale yellow, about 3 minutes.
    3. Add egg.
    4. Temper the chocolate into the mixture.
    5. Add flour, salt, and chili powder.
    6. Grease muffin cups with butter. Combine cocoa powder and flour and dust greased muffin cups. Tap out
          extra flour mixture.
    7. Spoon two-thirds of the batter into the prepared muffin cups, then divide the remaining chocolate chips into
          each muffin cup. Cover with the remaining chocolate batter.
    8. Bake at 425° F for 8-10 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer to a
          rack and let cool for 5 to 8 minutes.
    9. Invert on to a plate. Serve with berry sauce and Chantilly cream.

BERRY SAUCE

INGREDIENTS

2 Tbsp. Granulated sugar

1 ea.    Lemon

¼ cup    Berries

PROCEDURE

    1. Simmer sugar, lemon juice, and berries in a pan for 5 minutes or until juices are released. Cool slightly.
    2. Strain the mixture. Chill completely.

                                          CHANTILLY CREAM

INGREDIENTS

1 cup    Heavy Cream

1 Tbsp. Powdered sugar

½ tsp.   Vanilla extract

PROCEDURE

    1. Whip the cream until it becomes thick and add the vanilla and sugar.
    2. Whip until soft peaks.