Recipes
Crop’s Super Bowl
Buffalo Chicken Pasta
(as seen on Robin Swoboda’s ‘That’s Life,’ on Fox8-TV)
Pasta 1 lb
2% milk 1 qt
Corn Starch 5TBSP
Crumbled Blue Cheese 2 cups
Black Pepper ½ tsp
Salt 1 tsp
Boneless skinless chicken 4 breasts julienned
Hot sauce ½ cup
Fresh Cilantro 3 TBSP
Fresh Diced Celery 1 cup
- Make the Sauce: Bring milk to a simmer, add corn starch mixed with water .add salt and pepper whisk constantly add cheese continue to whisk until smooth and creamy and slightly thickened. Set aside or refrigerate until use.
- Cook Pasta to al dente, rinse till cool and hold or refrigerate till use.
- Butterfly and julienne the chicken, sauté on high heat with enough oil to coat the pan and cook while stirring for 2 minutes. Add the hot sauce and some of the blue cheese sauce and cook for 2 more minutes
- In a large sauté pan, add the blue cheese sauce and bring to a boil, add the cooked pasta and toss for 1-2 minutes. Serve pasta in a bowl with the chicken over the top. Sprinkle the Cilantro and celery over the top and serve immediately.
By popular demand, here is Chef Steve’s recipe for Crop’s signature Warm Balsamic Popcorn!
Warm Balsamic Popcorn
Ingredients
3 cups Freshly Popped Plain Popcorn
½ cup Thinly Sliced Red and Green Pepper and Red Onion
Pinch of Salt and Pepper
2 TBS Fresh Basil
¼ cup Fresh Arugula
2 TBS Sun Dried Tomatoes
1 TBS Vegetable Oil
3 TBS Balsamic Vinaigrette
¼ cup Shredded Asiago Cheese
Balsamic Vinaigrette
1 cup Olive Oil
1/3 cup Balsamic Vinegar
3 TBS Dijon Mustard
1 TBS Fresh Basil (finely minced)
½ tsp Salt
½ tsp Pepper
Vinaigrette instructions: Combine the oil, balsamic, dijon, basil, salt and pepper in a mixing bowl. Using a wisk, vigorously mix until the dressing is completely blended and deep mahogany in color. Set aside in clean container or refrigerate until needed.
Popcorn Instructions:
Prepare balsamic vinaigrette and pop the popcorn (may be stored in an air tight container for a few hours). In a 14 inch sauté pan, heat oil until it begins to smoke. Add pepper and onion mixture, sun-dried tomatoes and salt and pepper, sauté for 20 seconds. Add vinaigrette to pan. Immediately add arugula and popcorn to the pan. Remove from heat. Toss in pan until well mixed. Pour into large bowl and garnish with roughly chopped basil and asiago cheese. Drizzle with reduced balsamic syrup (optional).
Think superfast stir fry. Do not keep popcorn on the heat…it gets soggy.
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