Category: Beatitudes TV Demo

Keelan Gilliam
Plaza Bistro Opener Cook

1. Wash and cut Romaine, then plate
2. Dice one tomato and put across top of salad
3. Add black beans across top of salad
4. Equal amount of kernel corn
5. Slice thin medallions of radish
6. Julienne strips of jicama
7. Cut fried chicken into pieces
8. Make cilantro-lime dressing
   • 2 TBL mayonnaise
   • 2 TBL sour cream
   • 2 TBL buttermilk
   • 1 TBL powdered ranch dressing
   • Juice from two limes
   • Minced cilantro
9. Mix dressing ingredients well
10. Put over salad, or put it on the side

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Stephanie Shearer
Health Care Center Cook

• 6 oz piece of salmon without skin
• Romaine
• Bleu Cheese
• Cherry tomatoes (halved) or eight pieces Roma
• 1/2 red onion or Vidalia
• 1/2 Diced avocado (slice in shell, then use a spoon to remove)
• hard-boiled egg
• 2 slices bacon
• vinaigrette components

1. Heat EVOO / canola mixture (half and half)
2. Cook seasoned salmon 4-5 minutes first side
3. Make your Vinaigrette
   • 1-2 TBL Dijon or regular mustard (emulsifier)
   • 1-2 TBL honey
   • 1 TBL rice vinegar
   • a sprinkle of Mrs Dash
4. In a large bowl, whisk continually as you drizzle 2-3 TBL EVOO into your vinaigrette mixture
5. Flip your fish and turn off skillet
6. Let fish continue to cook on the second side as you continue to prep
7. Cut your romaine into quarters lengthwise, then cut into 1 inch pieces
8. Slice half a sweet or red onion (stem on) into thin julienne strips
9. Slice tomato, avocado
10. Put romaine into your vinaigrette, toss, and plate
11. Sprinkle with bacon pieces, bleu cheese, quartered hard-boiled egg, tomatoes, onion
12. Place salmon on top and top with your avocado

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Angela Ramiro
Plaza Bistro Cook

1. Cut romaine into strips
2. In a bowl place:
   • Quarter and deseed a roma tomato
     Cut into julienne strips
   • Red onion – thin slices
   • Crushed crisp bacon
   • Grated Parmesan cheese
   • Croutons
   • Dressing of your choice
3. Toss topping ingredients
4. Place on top of Romaine

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Mason Walker
Buckwald’s Arizona Grille Cook

• Chicken breast
• Roma tomato – deseeded
• Basil pesto
• Chico or Meyer lemon
• Mozzarella Cheese
• Basil chiffonade
• Italian seasoning

1. Season both sides of chicken breast
2. Start presentation side down on a hot skillet
3. Quarter tomato – remove seeds
4. Chiffonade remaining meat and skin of tomato
5. Flip chicken when you see the cooked meat working up the side
6. Put mozzarella slices on the chicken
7. Cover for 1-2 minutes to let cheese completely melt
8. Plate chicken
9. Garnish with basil pesto, Roma tomato slices
10. Squeeze lemon juice over top and add a chiffonade of basil

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Jose Lopez
Buckwalds AZ Grill Cook

• Season chicken breast
• Place in skillet with EVOO on medium high heat
  
• Don’t move – let it caramelize
  
• Cut romaine lengthwise, then into pieces
• Put lettuce into mixing bowl
• Caeser Dressing – toss and plate
• Top lettuce with
  • Cucumber medallions
  • Cherry tomatoes
  • artichoke hearts
  • Black olives
  • Crumbled bacon
  • Hard boiled egg – quartered
    
  • Avocado – cut in shell – use spoon to remove
  • Optional:  Crumbled bleu cheese
• Heat chicken to internal temperature of 165º
• Slice into strips and plate
  

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Cosmin Barbu
Executive Chef

• Fresh salmon filet
• Baby spinach
• Avocado – high in potassium and fiber
• Feta cheese
• Red onion
• Pecans
• Blueberries
• Honey Cheese Vinaigrette

1. Plate baby spinach – washed and destemmed
2. Slice onion slivers as thinly as possible
3. Top spinach with onion
4. Put salmon over medium heat with just a bit of olive oil
5. A bit of Mrs Dash for seasoning
6. Cook about 3 minutes per side
7. Halve an avocado and score while inside the skin
8. Use a spoon to turn it out over top of the spinach
9. Top with crumbled feta cheese to taste (optional sharp parm, goat, etc)
10. Add pecans and blueberries
11. Prepare vinaigrette
    • 2 tsp Apple cider vinegar
    • 2 tsp honey
    • chia seed
    • salt or Mrs Dash
    • 1/4 C EVOO whisking to emulsify
12. Flip salmon – cook another 3 minutes
13. Add dressing to a serving container
14. Plate salmon on top of spinach leaf salad
15. Drizzle dressing just before serving

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David Fernandez
Buckwald’s Cook

• 6 oz Chicken breast – seasoned with Cajun spices
• Mixed Greans
• Cucumber – cut on diagonal
• Tomato
• Half a lime
• Avocado – Halved, removed and sliced
• Dressing:  EVOO, garlic, seasoning, honey – whisk together
• Thinly sliced red onion for garnish
• Cilantro for garnish
• Kernel corn for the topping

1. Season chicken breast on both sides
2. Put in skillet on high heat
3. Prepare other ingredients while the chicken blackens
4. Plate your lettuce
5. Dress and toss with your dressing
6. Compose your salad with cucumber slices, tomatoes, avocado, and squeeze fresh lime over top.
7. Top with a whole chicken breast – or slice into strips
8. Garnish with thinly sliced red onions and kernel corn
9. Finally, top with a cilantro sprig

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John Ramos Bell
Plaza Bistro Cook

Hosted by Chef Cosmin Barbu

Ingredients

• Shrimp 6-8 pieces of 32-40 sized shrimp (or whatever is available)
• Romaine lettuce
• Roma tomato
• Avocado
• Celery
• Hard boiled egg
• 1000 Island dressing (or other favorite)

Step by Step

• Rough chop the romaine – Large squares
• Save the avocado and egg for last
• Slice or dice the tomato – based on what you like
  Half in the salad, half set aside to use as garnish
• Slice or dice the celery – on the bias makes it pretty
• Turn on your burner to medium heat and drizzle EVOO
• Add 6-8 pieces of shrimp to the skillet
• Add the dressing – 1000 Island Dressing by default
  • Make your own:  2 TBL mayo, 1 TBL ketchup and 1 tBL pickle relish
• Toss the dressing with your lettuce and put onto the plate
• Fan the avocado slices on one side of the plate
• Quarter your egg and display on the other side
• Add shrimp centered as much as possible
• Fill any blank space with the diced tomato pieces

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James Turchany
Buckwald’s AZ Grille Cook

• Filet Mignon tenderloin
• Balsamic vinegar, strawberry vinaigrette (or dressing of your choice)
• Strawberries
• Haas avocado
• Two romaine leaves

1. Freeze steak for 20 minutes
2. Slice Romaine lettuce into thin strips (roll and chiffonade)
3. Plate lettuce
4. Cut steak into thin medallions
5. Start by searing  medallions in EVOO – we will be cooking to medium-rare
   Sprinkle lightly with Mrs Dash or Salt and Pepper
6. Quarter or halve strawberries
7. Top lettuce with cut strawberries
   Alt:  blueberries or sliced mango or papaya
8. Let steak rest for about two minutes before plating
9. Slice avocado slices – score inside, then turn out onto your lettuce
   Don’t do this ahead of time, as the avocado will oxidize and brown
10. Place steak medallions on edge of plate
11. Drizzle with strawberry vinaigrette (or dressing of your choice)

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Thomas Wells
Plaza Bistro Cook

• Chicken Breast
• Taco Seasoning
• Sour cream
• Fried flour tortilla taco bowl
• Iceberg lettuce
• Shredded Cheddar cheese
• Guacamole
• Cilantro
• Tomato
• Onion
• Avocado

1. Preheat pan – don’t put meat into a cold skillet
2. Cook seasoned breast over medium heat in a bit of oil
   Use isolated tongs to avoid cross-contamination
3. Chop iceberg, and put a healthy portion in the bottom of your taco bowl
   If possible, use a plastic knife (see note below)
4. Chop tomato and put on top of the lettuce
5. Chop just a bit of red onion into very thin slivers
6. Place on top of tomato
7. Mix avocado, cilantro and a bit of onion into guacamole
8. Slice chicken and place on top of onion
9. Top with shredded cheese, then sour cream, then guacamole, then salsa
   This is the white, green and red of the Mexican flag
10. Top with fresh cilantro

Why not use a sharp knife to cut lettuce?

The cells in lettuce are like little balloons.  If you cut them with a sharp metal knife, it slices through and punctures the cells, creating browning of your leaves.  A plastic knife will push those cells apart as it cuts the fibers of the lettuce, leaving it fresher for a longer period of time.  Tearing lettuce is another acceptable way to cut the lettuce.

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• Evelyn Smith
• Soup Guru
• Plaza Bistro Breakfast Cook

• Spring mix – endive, spinach, radicchio, etc
• Cucumber
• Tomato
• Onion
• Croutons
• Olives
• Capers
• Salmon

1. Heat olive oil
2. Caramelize salmon about 1 minute both sides
3. Black pepper and Mrs Dash
4. Score the green of the cucumber with a zester
5. Cut cucumbers on the diagonal using a crinkle cutter
6. Trim slivers of a red onion
7. Slice tomato
8. Put spring mix into a bowl
9. Add sliced veggies – add your own veggies if you wish
10. Add capers and olives
11. Top with a bit of Italian or Honey Mustard dressing or your favorite
12. Plate the salad mixture
13. Top with the salmon
14. Garnish with basil and sliced red pepper or tomato
15. Top off with croutons

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A special “What’s on the Menu” hosted by Rev Dr David Ragan

Pan Seared Ribeye, Seared Shrimp and Parmesan Cheese Sauce

Prepared by Stephanie Shearer
Health Care Center Cook

• 6 Shrimp
• 3/4 C cream
• 1/2 C grated Parmesan cheese
• oregano

1. Heat a cast iron wok or griddle to very hot
2. Add 1 TBL canola oil
3. Mince 2 cloves garlic and chop
4. Salt and pepper (or Mrs Dash)  your steak on both sides
5. Sear steak 3-4 minutes both sides
6. Set aside and wipe out pan
7. Peel and devein six large shrimp
8. Season with Old Bay seasoning
9. Heat 1 TBL butter and 1 TBL canola coil
10. Sear shrimp about 1 minute per side
11. Chiffonade a few basil leaves and set aside
12. Add cream and cheese in with the shrimp
13. Sprinkle in some dried oregano
14. Plate your steak
15. Top with the shrimp
16. Pour remaining sauce over the shrimp and steak
17. Garnish with basil and whole parsley leaves

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Hector Rodriguez
Plaza View Cook

1. Slice beef tenderloin into very thin slices
2. Let beef come up to room temperature (about 30 minutes)
3. Prepare chimichurri sauce in blender or food processor
4. Thinly slice onion
5. Put into skillet with a bit of EVOO
6. Slice tomato as thinly as you like it – set aside
7. When the onion starts to soften, add the beef into the skillet
8. Sear the beef until colored and warmed, but not fully cooked.
9. Add Mrs Dash (or salt and pepper) to taste
10. Slice a bun and dress with meat/onion
11. Add chimicuri sauce on top
12. Add tomato and lettuce either on the sandwich, or on the side

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Keelan Gilliam
Plaza Bistro Opener Cook

• Shrimp – Wild has a better flavor than Farm Raised
• Romaine lettuce – bite sized pieces
• Tomato wedges (5×6)
• Red onion – jullienne
• Mozzarella
• Mrs. Dash
• Croutons
• Balsamic Reduction with sugar

1. Saute shrimp in 2 TBL canola oil for 3-5 minutes
2. Add Mrs Dash
3. Add Romaine into bowl
4. Add julienne strips of onion on top of Romaine
5. Garnish with tomato quarters
6. Add chunks of mozarella
7. Top with 31-40 pieces of shrimp (31-40 pieces per pound)
8. Top with croutons
9. Top with Balsamic reduction

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Andy Rodriguez
Lead Cook, Buckwald’s Restaurant

1. Prepare your pasta – usually about 9 minutes – then set aside
2. Put 1-2 TBL EVOO into a pan and turn onto medium high heat
3. Minced 3 cloves of garlic
4. Chop 4-6 cherry tomatoes or 1 roma tomato.  Heat until the juice starts to release
5. Add artichokes and olives
6. Add black pepper, Mrs dash, and pepper flakes
7. Cook for 2 minutes, then put pasta into pan
8. Toss to mix – If it gets too dry, put a TBL of pasta water into the pan
9. Plate up pasta
10. Heat 2 more minutes, then add lemon
11. Plate and top with grated parmesan
12. Use fresh parsley for garnish

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Emmanuel (Manny) Inzunza
Plaza Bistro Supervisor

Mis en Place

• Chicken breast or thigh
• 1/2 Red onion – thinly sliced
• Tomatoes – pieced to your liking
• Cucumber – seeded – quartered – 1/4 inch pieces
• Feta cheese – 1/4 to 1/2 C – crumbled
• A few sprigs of mintWhisk together vinaigrette
  • 2 TBL Red wine vinegar
  • 1 TBL Dijon mustard
  • 1 tsp garlic minced
  • oregano and other herbs
  • Mrs Dash instead of salt
• Whisk in about 1/2 C EVOO slowly to emulsify

Step by Step

1. Hot skillet – add some EVOO
2. Put chicken on heat till about 265º
3. Cut chicken on bias – if still red, put back on heat
4. Put spring mix into a bowl
5. Garnish with tomatoes, cucumber, red onion and feta
6. Top with chicken slices

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This recipe was not on TV, but was shared by Cosmin Barbu.

• 1 head small cabbage – shredded – approx 6 cups
  Alt 1/2 head green and 1/2 head purple
• 1.5 C shredded carrots
• 2 C apples cut into matchsticks – approx 2 large apples
• 1/2 C sliced almonds
• 1/2 C dried cranberries
• 1 tsp parsley
  DRESSING
• 1/4 C mayo
• 1/3 C olive oil
• 1 TBL honey
• 2 TBL apple cider vinegar
• Poppy seeds
• 1 tsp salt
• 1/2 tsp black pepper

Step by Step

1. In a large bowl mix together first five ingredients
2. In a small bowl, whisk together dressing ingredients
   Mix until smooth
3. Pour over cabbage mixture, tossing to coat.
4. Let rest in fridge for two hours before serving
5. Taste and adjust salt and pepper if necessary

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