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Demo with Sheridan Su: Sesame Noodles with Market Fresh Veggies

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Chef Demo Series: Executive Chef Sheridan Su

Sesame Noodles with Market Fresh Veggies

"intuitive forager" "farmers markets" "downtown summerlin" "las vegas" "chef demo" "culinary arts" "cooking demo" "cooking" "executive chef" “farm to table” “how to” “gourmet” "chef" "kerry clasby" "sheridan su"Last weekend we were lucky enough to have Executive Chef Sheridan Su of Fat Choy LV and Flock & Fowl conduct a delicious and educational chef demo featuring his signature Sesame Noodles and in which he highlighted the market’s organic Baby Bok Choy, Maitake Mushrooms, Scallions and Cilantro! And as promised, we convinced Chef to share his famed Sesame Noodle Sauce Recipe with us so we could pass it along to all of you.

 

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Recipe – Sesame Noodles

sesame dressing

2 T Tahini

2 T light soy sauce

2 T rice wine vinegar

2 T honey

1 T black pepper

1 T sesame seeds, toasted

1/4 C sesame oil

 Mix all ingredients.

vegetables

1 carrot, peeled and shredded

1 cucumber, sliced

10 heads bok choy, blanched and sliced

1 C mushrooms, sauteed

3 stalks, green onion, chopped

1/4 bunch cilantro, chopped

(almost any vegetable can be added to noodle salad)

1 lb. cooked Chinese Yellow Oil Noodles (spaghetti or other types of pasta or noodles may be substituted)

2-3 T Sriracha, season to taste

2-3 T Chinese Black Bean Chile Sauce (available in most Asian grocery stores)

 1/2 C crushed peanuts

 salt and pepper

Bring a pot of water to a boil. Quickly blanch cooked noodles for 10-15 seconds to warm up. Drain well. While noodles are warm, season with salt and pepper. Add sesame dressing, sriracha, black bean chile sauce. Mix thoroughly. Toss in vegetables and herbs. Arrange onto serving platter. Top with crushed peanuts.

 

Lisa Cornish’s Fig and Goat Cheese Tart

cheflisacornishdemo

FIG AND GOAT CHEESE TART RECIPE – FROM CHEF LISA CORNISH

lisacornishrecipe

Grilled Corn Summer Salad

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Here’s the recipe from last weekends Chef Demo with our own Chef Stuart, featuring a plethora of our summer veggies and designed to keep us refreshed and energized on these hot days!

Grilled Corn Salad  (Serves 4)

Ingredients:

6 ears of Corn

1 Red Bell Pepper

½ Bunch Cilantro

1 Ripe Avocado

1 Lime

1 Bunch Scallions

⅛ cup Avocado oil or Sunflower Oil

Salt & Pepper

 

Char Corn and take off cob. Small dice pepper, cilantro, avocado and scallions. Combine and adjust seasoning and liquids to taste.

DIY “Natural Gatorade”

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If you joined us for last week’s Beat the Heat -Talk and Taste, we sampled a delicious “natural gatorade” that’s very easy to make and customize. Choosing to blend the ingredients, this refreshing drink houses loads of vitamins, electrolytes, fiber and nutrition to keep you cool these hot summer months.

“Natural Gatorade”

  • 1 small to medium Market Watermelon (rind off, cut in to pieces)
  • Juice of 5 Rangpur Limes
  • 5 Large Basil or Mint Leaves
  • 2 sweet & juicy Peaches or Nectarines

Fill blender with half of fruit pieces, lime juice and 5 cups of ice. Blend once to breakdown ice then add remaining fruit and herbs and blend a second time. Enjoy cold!

English Spring Pea Agnolotti

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English Spring Pea Agnolotti

Originally demoed by Executive Chef Mark Andelbradt last spring and then again for a special culinary event this past weekend – this fan favorite is so amazing we recommend you try it for yourselves. (The recipe below was put together based on the video taken last spring).

ENGLISH SPRING PEA AGNOLOTTI

Pasta
Make 1 day ahead and let rest in fridge – Roll and fill day of:
2 cups of flour
4 eggs
1 tsp salt
Make according to Basic Pasta Dough

Pasta filling
Sauté ½ diced onion (shallot, or leek can be used as well), in 2 Tbls butter until soft
Add splash of wine
Add 1 ½ cup frozen peas
Add 1/2 cup heavy cream
S&P
Sauté until soft
Strain the filling and Puree adding cream to loosen if necessary
Add 2-3 Tbls mascarpone and 5-6 ozs goat cheese
S&P to taste
Refrigerate to tighten up before filling pasta

Rolling and filling pasta
Roll pasta down to the last setting
Fill with sautéed pea puree (Pasta shape and size should be approx. 1.5” long by ¾” wide. Use pastry bag to lay down filling).
Cook in a soft boil approx. 5 mins while making sauce

Pasta Sauce
Heat olive oil and butter
Sauté 2 cloves minced garlic, 1diced shallot and/or ramps
Add ½ cup white wine and simmer until evaporated
Add 1 cup chicken stock, shelled English peas and morels
S&P to taste
When peas and morel mushrooms are al dente add strained pasta to sauce
Simmer to coat and add chopped chives and shredded pecorino Romano
Serve with warmed rustic Italian Bread

Note: You can make this recipe using won ton wrappers instead of handmade pasta.

Surprise Avocado Guacamole

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The nutritious and delicious Surprise Avacado stars alongside the Rangpur Lime in our Delicious Guacamole recipe.

The Surprise Avocado recently came into the markets in a big way – and starred in our own special Guacamole recipe. With a great depth and mix of flavor it’s the perfect blend of sweet, spice, and sour notes.

SURPRISE GUACAMOLE RECIPE:

1-2 cloves of garlic, peeled
1/4 Red Onion, peeled and cut in 1″ chunks
2 ripe Surprise Avocados
Juice of 1 Rangpur Lime
1 teaspoon Salt                                                                                                                                            ¼ Cup Chopped Cilantro (Optional)                                                                                                           1 Jalapeno (with or without seeds depending on desired level of heat)

Either in food processor or by hand: Mince garlic and onion, then add in diced jalapeno and mince (also add cilantro if using), make sure all are well mixed and minced. Add remaining ingredients, process to desired consistency.

Scallops, Spring Vegetables, and Pistachio with Nasturtium Vinaigrette

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Executive Chef Sean Griffin’s Scallop and Spring Vegetable dish was a melt in your mouth explosion of well crafted flavors.

Scallop, Spring Vegetables, Pistachio & Nasturtium Vinaigrette
Serves 4

From Executive Chef Sean Griffin of Jean George Steakhouse at the Aria Resort & Casino in Las Vegas (Read more about Chef Sean’s Demo here)

Nasturtium Vinaigrette

1.5 cups spring onions, peeled and sliced thin
2/3 cup evo
1 ea green thai chili
1 ea strip of lime peel, pith completely removed

1/3 cup fresh lime juice
1/3 cup champagne vinegar
1 tbsp salt
1 tbsp chili paste
1 ea red finger chili, peeled and stemmed
½ cup nasturtiums, red and orange, stems removed

Combine 1st set in a pot and cook covered until onions are completely tender without any color. Cool.

Combine with the second set and puree until completely smooth. Cool over ice.

Plating/Scallops

12 ea Scallops, seasoned with salt and pepper, caramelized golden brown
12 oz Market spring vegetables, blanched in boiling salted water and shocked in ice water
4 tsp Pistachios toasted in olive oil
Fresh herbs (mint, basil, parsley)
Nasturtium flowers

Season scallops lightly with salt and pepper and caramelize in a pan until just medium.
Warm vegetables in a light coating of oil and water. Season.
Spoon some nasturtium vinaigrette in the center of the plate. Top with vegetables, scallops and pistachios.
Finish with olive oil, fresh herbs and nasturtium.

Crab, Salmon, and Avocado Tower

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Celebrity Chef Daniel Green’s Crab, Salmon, and Avocado Tower

Crab and Salmon Tower (Serves 4)
Impress your guests. Make this at a dinner party and no one will ever think you are doing this because YOU are on a diet.

2 cans crab meat (160-180g each)
Handful fresh dill roughly chopped
½ red onion finely chopped
Juice 1 lemon
1 tablespoon olive oil
½ lb fresh sushi grade salmon cubed. Or smoked salmon chopped
1 tablespoon sesame seeds
1 avocado
2 spring onions
Open and drain the crab. Mix in a bowl with the onion, olive oil, dill and lemon juice . Mix well and set aside. In another bowl mix the salmon in with the sesame seeds. Chop the spring onions and mix in a bowl with the avocado , mashing it all up.
Now use a pastry ring and layer ¼ of the carb, pushing down well. A ling layer of the avocado, then the salmon. Push down tight and lift of the ring. Do this for all 4 servings. Serve with a salad or just a drizzle of olive oil and rock salt.

 

To learn more about Celebrity Chef Daniel Green’s demo at the Downtown Summerlin Farmers Market, including his other takes on healthy Asian inspired dishes click here.

Miso Salmon

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Celebrity Chef Daniel Green’s Miso Salmon

Miso Salmon

Miso Salmon (Serves 2)
I designed this dish for the airline KLM, they serve this on the transatlantic routes into Amsterdam. It is modern , tasty and Japanese cuisine at it’s best
2 fillets salmon 4- 5 oz each
Marinade in
1 tablespoon grated fresh ginger
1 clove garlic crushed
2-3 tablespoons honey
3 tablespoons mirin
2 tablespoon’s Miso paste (buy in Asian stores)
Juice 1 large lemon
Mix all the marinade together, brush it on the salmon and place under the grill to caramelize for 3-4 minutes, then lower the fish on a shelf in the oven and cook for another 708 minutes at 400 deg
Keep basting the fish to add more marinade
To serve add a little more marinade and eat with jasmine rice

 

To learn more about Celebrity Chef Daniel Green’s demo at the Downtown Summerlin Farmers Market, including his other takes on healthy Asian inspired dishes click here

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