Art Institute Scholarship Competition 2009


Published on

Published in: Self Improvement
  • Be the first to comment

  • Be the first to like this

No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide

Art Institute Scholarship Competition 2009

  1. 1. Introducing… The Delightful Chef
  3. 3. …Experience The Source…
  4. 4. Cayenne Cream Cheese Crostini Toasted baguettes with cayenne cream cheese, handmade guacamole, tomatoes and black beans EXPERIENCE THE MENU Spring Mix Salad Greens with Cilantro Dressing Spring Salad Greens with tomatoes, avocados, parmesan cheese and creamy cilantro dressing Polenta Stuffed Pasilla Peppers Italian style cornmeal with corn and pepper jack cheese stuffed in Pasilla peppers
  5. 5. Cayenne Cream Cheese Crostini 1 pkg (8 oz) cream cheese, room temperature 1 Tbsp Cayenne Pepper 2 ripe avocados Juice of 1 lime 1/2 tsp ground cumin Salt and pepper to taste 1 plum or roma tomato 1 garlic clove, minced Extra virgin olive oil for brushing 1 medium sized baguette 1 can black beans Cilantro to taste
  6. 6. Method: 1. Blend cream cheese & cayenne pepper together with hand mixer until well blended. Set aside. 2. In a separate bowl, combine avocado, lime juice, cumin, cilantro and salt and pepper (to taste). Mash and mix (or puree) until creamy. 3. Gut tomato and dice. Add minced garlic and place in a separate bowl. 4. In a small saucepan, warm black beans until heated through. 5. Slice bread into small ½-inch thick medallions. Brush bread slices with extra virgin olive oil and place under a broiler until golden brown. Cayenne Cream 6. Remove toasted bread and spread Cheese Crostini with cayenne cream cheese mixture. Place avocado puree on top of cream cheese. Top with diced tomatoes and black beans.
  7. 7. Spring Mix Salad Greens with Creamy Cilantro Dressing
  8. 8. Spring Mix Salad Greens 1 package spring mix salad greens 1 ripe avocado 1 plum or roma tomato ½ cup parmesan cheese 1 cup Cilantro Dressing Method 1. In a large bowl, toss salad greens with Cilantro dressing. 2. Top with sliced avocado, diced tomatoes, and parmesan cheese. 3. Serve immediately.
  9. 9. Polenta Stuffed Pasilla Peppers with Spicy Lime Shrimp
  10. 10. Deliciousness in the making! 4 plum or roma tomatoes, halved 1 red onion, cut into wedges 1 tablespoon olive oil 4 Pasilla peppers, halved lengthwise and seeded 1/8 teaspoon ground cinnamon kosher salt and pepper 1 1/2 cup prepared polenta 1 10-ounce package frozen corn 1/3 cup Pepper Jack Cheese (2 ounces) Chives, sliced 12 pcs. 30-count cooked shrimp 1 ½ ground cumin Juice from 1 lime 1 teaspoon ground cayenne pepper
  11. 11. 1. In a medium bowl, coat tomatoes and onions in oil. Heat broiler. Line a rimmed broiler- proof baking sheet with parchment paper and arrange onions and tomatoes cut-side down. Place the peppers on the sheet, cut-side down. Extreme Yum! Broil until tender and charred, turning the onions, tomatoes and peppers halfway through (approximately 5 to 8 minutes). 2. Rinse shrimp. In a small bowl combine ¼ cup salt in 3 cups water until dissolved. Add shrimp and refrigerate 30 minutes. 3. In a food processor, puree the tomatoes, onion, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper until smooth consistency and coats spoon well. Spread approximately half of the sauce in a 9-by-13- inch baking dish and arrange the peppers in the dish cut-side up. Bake in the oven at 400° F. 4. Drain shrimp and season with juice of 1 lime, 1 teaspoon of ground cayenne pepper, 1 ½ teaspoon of ground cumin. Refrigerate again for 15 more minutes. 5. In a medium saucepan, heat polenta on medium heat with ½ cup of water until heated through, and thickened, whisking constantly about 3 to 4 minutes. Add 1/2 teaspoon salt. Stir in corn, cheese and chives. 6. Divide the polenta evenly among the peppers. Top with the remaining sauce and bake approximately 5 to 8 minutes or until heated through. Sprinkle with chives before serving. 7. Sauté shrimp in medium saucepan on medium high heat for 3 – 4 minutes. Serve with polenta stuffed peppers.
  12. 12. Viola!
  13. 13. I would like to take this time to thank you for considering me for your scholarship. It has been a humbling experience as well as an honor to present my work to you. Blessings in Food, Elle The Delightful ! Chef