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In The Kitchen

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Spinach Squash Bake

Breakfast Horseshoe

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Fruit and Cheese Kabobs with Peanut Butter Dip

Pineapple Chicken and Steak Empanadas

Chicken Guac Salad

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Fruit Nachos

Steak and Tomato Salad

On-the-Grill Appetizers

Grilled Shrimp and Chorizo Skewers with Orzo Salad; Pork Skewers with Romesco Sauce

Light Summer Salad Dressing

Quick and Healthy Breakfast

Pulled Pork Sandwiches, Coleslaw, Sautéed Zucchini Noodles with Basil

Ice Cream Cupcake

Green Fried Tomatoes

6/30 Tyford's BBQ

Chipotle Guacamole Dip

Shrimp Scampi Pizza; Grilled Salmon; Grilled Asparagus; Fruit Kababs

Spinich Pesto Dip

Fruit Salad; Fruit Kabobs

Baby Back Ribs; Turkey with Strawberry Relish; Cherry Crisp

On-the-Go Breakfast Meals

Steak Filets

Corn Pepper Relish

Chicken Kebab; Travel Salad; Spicy Lime-Fruit Salad; Chocolate Strawberries

Lighten up with Greek Yogurt and Buttermilk; Strawberry Poppy Seed Dressing

IL Products Farmers Market

Strawberry Hummus Pita Sandwich

Dark Chocolate Banana Pudding

Cooking with Quinoa

Burnt Ends

Peachy Green Smoothie

Strawberry Shortcake

St. Patrick's Day Meal

Rise & Shine Smoothie

Reuben Sandwich/Cabbage Dish/Breakfast Smoothie

Irish Stew

Baked Breakfast Portabellas

Braised Pork Shoulder

Greek Chicken Burgers

New Orleans Style BBQ Style Shrimp

No Bake Energy Bites

Chili and Cornbread

Cheese Waffles

Chicken Guacamole Wrap

BBQ Pork Burger


BBQ Ribs

Apple Pie

Sweet Potatoes

Steak and Potatoes

Bacon Candy

Christmas Morning Spinach and Red Pepper Quiche Cups

"Tastes like Melted Dark Chocolate" Frosting

Ahi Tuna Tacos

Dairy Dip and Spreads for the Holidays

Dark Chocolate Holiday Clusters

Christmas Cocktail

Proscuitto Ham Sticks

Bacon Wrapped Chicken Satay

Baked Brie Cheese Wrapped in Puff Pastry

Pan-Seared Pheasant

Corn Bread Fritters and Final Plating

Southwestern Tortilla Soup

Gnocchi Carbonara

Harvest Lentil Salad

Thanksgiving Dinner

Apple & Walnut Dijon Kale Salad

Tasty Tuesday: Crustless Pumpkin Pie

Tasty Tuesday: Side Dish Recipes

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Chicken Chili

Autumn Vegetable Soup

Monte Cristo/Chicken Quesadilla/BLT Salad/Brandied Caramel Apples

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Pumpkin Bars

Crabmeat Artichoke Spread

Spaghetti Squash

Ricotta with Cherry Sauce

German Chocolate Pie

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Sweet Potato Beignet

Lemon-Mint Pork Chops

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Pear and Pancetta Salad

Grilled Shrimp: Final Plating

Parmesean Shrimp Scampi

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Sriracha Aioli Dipping Sauce

Pimento Cheese Spread

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Pumpkin Nutella Smoothie

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Pan Seared Duck Breast

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Corn and Black Bean Salsa

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Sweet Corn Bake

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Strawberry lemon shake up (State Fair Style)

Chicken Salad Open Face Style

Boursin Cheese spread on romaine hearts

Sherbert in Orange Cups

Stone Fruit Sangria

Broiled Tomato Slices

Maple Sugar Tortilla



Shrimp BLT

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Steak Frites with Sweet Corn Salad (Pt. 3)

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Corn Salsa

Creamy Crab and Corn Salad

Pork Belly

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Spinich Salad with Lime-Poppy Seed Vinaigrette

BBQ Porkloin Sandwiches

Creamy Crab & Corn Salad

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Chocolate Espresso Mousse

Smoked Salmon and Herbed Goat Cheese Sandwich

Corned Beef Curing

Banana Split Ice Cream Pie

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Sriracha Chicken Tacos & Seasonal Veggies (Pt.4)

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Sriracha Chicken Tacos & Seasonal Veggies (Pt.2)

Sriracha Chicken Tacos & Seasonal Veggies

Sweet & Sour Marinade for Shrimp

Mom's Summer Berry Salad

Quinoa Cakes with Asparagus and Mushrooms (Pt. 4 Conclusion)

Quinoa Cakes with Asparagus and Mushrooms (Pt. 3 Sauce)

Quinoa Cakes with Asparagus and Mushrooms (Pt. 2)

Quinoa Cakes with Asparagus and Mushrooms (Pt. 1)

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Lamb Osso-Bucco (Pt. 2)

Lamb Osso-Bucco (Pt. 1)

Blackberry Parfait Wrap

Greek Roasted Vegetable Sandwich

Tiramisu Cupcakes

Pan Seared Halibut with Mango Salsa (Pt. 3)

Pan Seared Halibut with Mango Salsa (Pt. 2)

Pan Seared Halibut with Mango Salsa (Pt. 1)

Mango Yogurt Smoothie

Green Chilli Aioli

Flatbread Vegetable Pizza

Fish Taco Lime & Cilantro Aioli

BLT with Tomatoe Aioli

Fried Green Tomatoes

Spicy Lentil and Black Bean Burgers

Four Cheese Ravioli (Pt. 4)

Four Cheese Ravioli (Pt. 3)

Four Cheese Ravioli (Pt. 2)

Four Cheese Ravioli

Gluten-Free Brownies

Barbecue Chicken Salad

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Fried Risotto Balls (Plating)

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Fried Risotto Balls (Red Pepper Cream Sauce)

Fried Risotto Balls (Risotto)

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Lemon Shake up

Goat Cheese with strawberry vinaigrette

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Green Citrus Smoothie

Southern Cowboy Caviar

Butterscotch Topping

Bread Pudding (Pt. 2)

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Nutella Pudding

Chicken Tacos with Cilantro Lime Slaw

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Pizza Muffins

Black & Bleu Filet

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Salmon/Scallop Cake

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Grilled Pimento Cheese Sandwich

Bread Pudding with Caramel Sauce

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Salad of Arugula and Duck Confit

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12 Dollar Burger

Cocoa and Spice Rubbed Quail

Endive and Apple Salad with Warm Goat Cheese

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Stuffed Chicken Thighs Pt. 2

Stuffed Chicken Thighs

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Carolina BBQ Burger, Spring Berry Salad, and Southern-Style Coleslaw

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Bangers & Mash Pt. 2

Bangers & Mash Pt. 1

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Pan Seared Porkchop with Stuffed Spinach & Sundried Tomatoes (Part 1)

Pan Seared Porkchop with Stuffed Spinach & Sundried Tomatoes (Part 2)

Pan Seared Porkchop with Stuffed Spinach & Sundried Tomatoes (Part 3)

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Homemade Mexican Rice

Buffalo Hummus Dip

Ham, Egg and Cheese Breakfast Cupcakes

Crab Cakes

Quinoa and Chicken Soup

Rosemary Herbed Chicken w/ Artichoke Salad

Chicago-Style Pizza

Roasted Winter Squash

Crab And Mushroom Quiche

Pear, Buttermilk Blue Cheese Bruschetta with Balsamic reduction

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Surf & Turf

Updated: Wednesday, April 23 2014, 10:23 AM CDT

Made by: Chef Ryan Rogiers, Richland Community College


Sous vide venison
4 venison steak medallions
3 sprigs thyme
1/2 shallot sliced
1 TBS red wine
1 cinnamon stick

Venison Demi glace
1 onion chopped
2 carrots chopped
2 stalks celery chopped
1 cup Crimini mushrooms chopped
2 cups red wine
2 cups venison stock
2 cups veal stock

Sous vide Butter poached shrimp
8  20-25 shrimp peeled and deveined tail on
2 TBS butter
1 TBS olive oil
2 sprigs thyme
2 cloves fresh garlic

Grilled corn and red pepper relish
1 cup grilled corn removed from ears
1 red bell pepper diced
1 shallot minced
3 cloves garlic minced
1 TBS thyme leaves fresh
Juice from 1 lime
1 tbs olive oil
Salt and pepper to taste

Sweet potato puree
2 Sweet potatoes
1 TBS Brown Sugar and Salt and pepper to taste

Chive oil
1 large bunch chives
1 cup olive oil
Salt and white pepper to taste

Seal and Cook first block of ingredients in the water bath of the immersion circulator for 4 hour at 139 degrees F

Caramelize the onion, carrots, celery and mushrooms. Deglaze with the wine and add the stocks.  Reduce until a thick sauce. Strain and season with Salt and Pepper.

Take shrimp ingredients: in a vacuum seal bag and cook in the water bath with the immersion circulator at 140 degrees for 20 minutes

For corn:
Mix all ingredients together in a bowl and season to taste.

Boil Sweet Potatoes until tender and puree in food processor with brown sugar and season to taste.

For Chives oil:
Blend all ingredients in blender and strain slowly through a coffee filter.

To Finish:
Sear the Venison steaks in a saute pan with a small amount of olive oil until just browned. Season with salt and pepper.
Place a small spoon of sweet potatoes on the plate and set the venison on top.  Place 1 spoonful of the relish on top of the venison. Place 2 of the shrimp on top of the relish and drizzle some of the oil around the plate. Enjoy!

This recipe aired April 7, 2014.

Surf & Turf

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