ASM Culinary Arts

Recipe for Tuesday October 8th at 1:00pm
Choices-- what do you have a hankering for!!!!

CHILI CRAB SCALLOPS OR SHRIMP STIR FRY
• 2 large crabs cleaned and cut into pieces or Imitation crab or medium shrimp or bay scallops
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1/4 cup ketchup
• 2 tbsp chili sauce (like Sriracha)- omit if you don’t want spicy
• 1 tbsp soy sauce
• 1 tbsp rice vinegar or white vinegar
• 1 tbsp sugar
• 1/2 cup chicken broth or water or vegetable broth
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
• Fresh cilantro & Lime or lemon wedges, for garnish

Heat the vegetable oil in a large wok or deep skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onions are soft about 3-4 minutes
Stir in the ketchup, chili sauce, soy sauce, vinegar, and sugar. Cook for another 2 minutes until the sauce is well combined and begins to thicken slightly. Add the crab pieces to and toss them in the sauce. Pour in the chicken broth or water and bring the mixture to a simmer. Cover the wok and cook for 10 minutes, or until the crab meat is fully heated and the flavors have melded together.
If you prefer a thicker sauce, stir in the cornstarch mixture and cook for an additional 1-2 minutes, stirring constantly until the sauce thickens. Serve over white or brown rice or on its own with a garnish of fresh cilantro, and lime or lemon wedges on the side.

Recipe for Tuesday September 24 1:00 Chicago
Remember celebrity check Rob Hafer will be cooking!!
We’re cooking a German tradition

Weinerschnitzel

4 boneless pork or veal chops
1 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour
2 large eggs
1 tablespoon lemon juice
1 cup plain bread crumbs
2 cups Vegetable oil for frying
Lemon slices for garnish

1.Trim any unwanted fat from 4 boneless pork or veal chops.
2. Place the pork or veal chops between two layers of plastic wrap on a countertop. Using a mallet, pound the chops until they are 1/4-inch thick. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
3. Add 1 cup all-purpose flour to a shallow dish. In another shallow dish, whisk together 2 large eggs with 1 tablespoon lemon juice. Add 1 cup plain bread crumbs to a third shallow dish.
4. Pour 2 cups Vegetable oil into a large 11 to 12-inch skillet to a depth of about 1/4 inch. Heat the oil to 350 degrees Farhenheit over medium-high heat, adjusting the heat source as needed to maintain temperature.
5. Dredge each chop in the flour, ensuring it's fully coated. Then, dip it into the egg mixture, and finally, coat with bread crumbs.
6. Fry the chops in the hot oil for 3 to 4 minutes on each side or until they reach an internal temperature of 145 degrees F, and are browned and crisp. Depending on the size of your skillet, you may need to work in batches to avoid overcrowding.
7. Serve hot, garnished with Lemon slices or wedges.

Homemade Spatzle

· 3 eggs
· 3 1/2 cups all purpose flour (sifted, see note 2)
· 1 cup milk
· 1/2 tsp. nutmeg (freshly grated, see note 3)
· 1 Tbsp. olive oil
· 3 Tbsp. butter
· 1/4 tsp. salt


1. Heat a large pot of lightly salted water to boiling. In the bowl of a mixer fitted with paddle attachment, beat eggs until light and frothy. Add flour, a little at a time, into eggs, then add salt and nutmeg.
2. Pour milk into the mixture, a little at a time and beat on medium speed until well blended, about 8 to 10 minutes.
3. Place the spaetzle maker or metal colander over the hot water and scoop some dough into it. Press the spaetzle maker down to squeeze the noodles out into the simmering water. Repeat in batches as necessary.
4. Cook for 2 to 3 minutes or until the noodles float to the top.
5. Fill a large bowl with cold water and ice. Using a slotted spoon, transfer the spaetzle to a colander and then plunge them in a bowl of very cold water. This firms them up to the desired consistency. Toss with olive oil or melted butter to keep from sticking. At this point, spaetzle will keep in the refrigerator 2 to 3 days until ready to serve.
6. To finish the dish, in a skillet, melt butter on medium high heat until brown. Add cooked spaetzle noodles and toss in skillet until coated.

7. Season with salt and serve immediately.

Yield: This Spaetzle recipe makes six hearty side dish servings of about 1 cup each.

Recipe for Tuesday August 27th at 4:30pm Chicago time

Let's get ready for the unofficial final picnic of the summer with 2 new Dips to enjoy. Easy different and flavorful and your family and friends will want the recipes!!!

Roasted Red Pepper & Feta Dip
1 – 8oz cream cheese softened
1 cup of roasted red peppers from jar (drained and patted dry) reserve juice
½ cup feta cheese crumbled
2 Tbsp olive oil
2 Tbsp lemon juice
2 cloves of fresh garlic minced
¼ + ¼ cup fresh basil leaves tear ¼ of leaves and leave ¼ whole for garnish
½ tsp dried oregano
Pita bread wedges /chips/ crostini/ fresh veggies/ crackers for dipping
In food processer put cream cheese, feta cheese, peppers, olive oil, lemon juice, torn basil, oregano, and garlic . Blend scraping bowl occasionally until smooth consistency. If too dry add some of the red pepper juice you reserved to make smoother. Pour into a serving bowl and drizzle with additional olive oil and garnish with remaining basil leaves. As an option drizzle some siracha sauce on top (if you like it spicy)

Caesar Salad Dip
1 small head romaine lettuce – coarsely chopped (about 6 cups)
4 cloves fresh garlic chopped
1 cup grated parmesan cheese
3 Tbsp lemon juice
2 tsp anchovy paste
2 tsp Dijon mustard
2 tsp Worcestershire sauce
¾ cup mayonnaise
¾ cup sour cream
Cracked pepper for taste
Crostini carrots celery crackers pieces of romaine lettuce for dipping
In food processor or blender put chopped romaine and pulse into small pieces. Add remaining ingredients and process until you have a creamy mix. Chill in refrigerator for at least 2 hours to allow flavors to meld.
Put into a bowl and serve with your choice of crostini carrots celery crackers and or pieces of romaine lettuce