Louisiana Culinary Institute cooks savory dish
BATON ROUGE- The Louisiana Culinary Institute cooked up a savory dish in the kitchen just in time to include in your Thanksgiving meal. Culinary student, Jason Haslip, shared with us pan roasted chuck tender with butternut squash, sweet potatoes, fresh brussel sprouts and a red wine Satsuma reduction.
Ingredients for the Tender Medallions:
6-8 oz each portion; 4 portions (any type of meat can be used)
1 T Pepper
1 T Cumin
1 T Cajun Seasoning
Jason says to mix all dry ingredients and to put the seasoning on both sides of meat. He said in a skillet, sear both sides on high heat using a small amount of olive oil. Next, place skillet with meat in a 300* oven until desired doneness.
Ingredients for Vegetable Medley:
Vegetable Medley: 4-6 oz each portion; 4 portions (any vegetables may be used)
1# Sweet Potatoes large dice
1# Butternut Squash large dice
2# Yukon Gold Potatoes large dice
1 T Salt
1 T Black Pepper
1 T Thyme
1 T All Spice
Jason said to first pre-heat the oven to 400* then lightly coat vegetables with olive oil. He said to then mix in dry ingredients and place them in the oven until fork tender for about 35 to 45 minutes.
Ingredients for brussel sprouts w/ bacon and onions:
Brussel sprouts, bacon and onion: 4 oz each portion; 4 portions
1# Brussel Sprouts
½# Red Onions
1 T Sugar
Jason says first steam the brussel sprouts, remove ends and cut them in half. He says to next cut the bacon and onion into a small dice size. Then, cook the bacon until slightly browned and add onions and sugar. This should be cooked until caramelized. When it begins to brown, remove from the heat. Jason says last, toss the brussel sprouts in bacon and onions.
Ingredients for the glaze
1 C Red Wine
2 Satsumas; Peeled, sectioned, and crushed retaining pulp and juices
Jason says, once meat is cooked to desired tenderness; remove from hot skillet to allow to rest before cutting. Then place the skillet over medium high heat. Once hot, pour red wine and Satsuma's' with juice into skillet and deglaze. Last, reduce until 1/3 liquid remains, strain and pour over meat.
Jason also mentioned the open house the Louisiana Culinary Institute will be hosting on November 20th at 6p.m at their campus on Airline Highway. The school offers three different associate degrees, leisure classes and team building classes where students will be taught classical French cooking techniques. The institute hopes to expand their program to providing the option to gain a bachelors degree next year. To attend the open house, R.S.V.P by calling 877-533-3198.
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