Latest Andiamo Cooking School Winner

 

The latest Andiamo Cooking School winners joined Fox2's Jay Towers and Chef Jim Oppat to celebrate and learn how to cook great food. 

Scottish Salmon with Panzanella Salad

Ingredients

  • Four salmon filet 
  • 2 oz Olive oil
  • 1 Each Lemon, juiced
  • 1 tsp. Honey
  • 1/4 tsp. White Pepper
  • 1 clove Garlic, minced
Panzanella Salad
 
  • 4 cups Baby arugula, heavy stems removed
  • 1 pint Mixed grape tomatoes, halved
  • 1 each English cucumber, peeled and diced
  • ¼ each Red onion, halved and thinly sliced
  • 1 quart Bread cubes, fresh diced into ½” squares
  • ¼ cup Fresh basil leaves, roughly torn
  • 1 oz Parmesan, shaved
  • 2 fl. oz. Italian Style Vinaigrette or pre-made vinaigrette of choice to taste Salt and Pepper
 
Balsamic Reduction
  • 4 oz. Balsamic vinegar, reduce slowly to syrup like consistency and allow to cool
Method
  1. Cut the salmon into approximate 6-ounce portions.
  2. Prepare the marinade with above ingredients. Lightly marinate the fish for about 45 minutes. Grill the fish to the desired doneness.
  3. Heat about 1 cup of olive oil in large skillet and pan fry the bread until lightlycrisp and golden brown.
  4. 4. Prepare the Panzanella salad: Combine all items together and add the vinaigrette.
  5. Season with salt and pepper.5. To serve, arrange the fish on a bed of Panzanella salad. Garnish with balsamic reduction.
Chicken Scaloppini with Kale and Prosciutto
 

Ingredients

  • 4 each Chicken breasts or thighs, boneless & skinless (about 6 ounces)
  • As needed Seasoning Saltas needed Flour
  • As needed Vegetable Oil
  • 1 oz. Garlic, minced
  • 3 oz. Prosciutto, thinly sliced
  • 6 oz. Assorted Mushrooms, sliced
  • 8 oz. White wine
  • 6 oz. Chicken Stock
  • ½ stick Butter, cold
  • 2 cups Kale, washed and rough chopped
  • as needed Lemon Juice
  • as needed Seasoning Salt

Directions

 
1. Season the protein with salt and pepper liberally and then dust lightly with flour.
 
2. Sear the meat in just enough vegetable oil to cover the bottom of a large skillet.
 
3. Ensure it is deep golden brown on each side, make sure the pan is hot before adding the meat.
 
4. Once you flip the meat, add the mushrooms, prosciutto and garlic, cook briefly.
 
5. Deglaze with the white wine and reduce by half.
 
6. Add the chicken stock and bring to the high simmer, remove the meat immediately to ensure it does not overcook.
 
7. Allow the sauce to simmer and thicken by adding the butter and reduce.
 
8. Add the kale and adjust seasoning with salt, pepper and lemon juice.
 
9. Return the meat to the pan just to re-heat, then plate and pour the sauce over the meat, serve at once.
 

Watch the videos and be sure to check back here to enter the next round. 

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