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Introducing…
       The Delightful Chef
THE ART INSTITUTE OF
            CALIFORNIA
SAN DIEGO SCHOLARSHIP
       COMPETITION 2009
…Experience The Source…
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
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
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.
Spring Mix Salad Greens with Creamy
         Cilantro Dressing
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.
Polenta Stuffed Pasilla Peppers
   with Spicy Lime Shrimp
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
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.
Viola!
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
          http://thedelightfulchef.blogspot.com
Art Institute Scholarship Competition 2009

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Art Institute Scholarship Competition 2009

  • 1. Introducing… The Delightful Chef
  • 2. THE ART INSTITUTE OF CALIFORNIA SAN DIEGO SCHOLARSHIP COMPETITION 2009
  • 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. 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. 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. Spring Mix Salad Greens with Creamy Cilantro Dressing
  • 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. Polenta Stuffed Pasilla Peppers with Spicy Lime Shrimp
  • 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. 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.
  • 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 http://thedelightfulchef.blogspot.com