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.
Recipes Courtesy of Tom Moran Chef De Cuisine
Spring Pea Soup
Yield: 1 Gallon
1 Bulb of Fennel (Small Dice)
3 Leeks (white part only) Minced and Rinsed
3 lbs Frozen Peas
3 Quarts of Prepared White Miso Broth
2 Cups of Baby Spinach
1 ½ Cups of Pickled Tarragon Leaves
½ Cup of Picked Mint Leaves
3 Tablespoons Kosher Salt
1 ½ Tablespoons Cracked Black Pepper
Instructions:
Sauté fennel and leeks in 4 Tablespoons of vegetable oil, for approximately 3-4 minutes on medium to high heat. Do not brown. Season with salt and pepper. Add the peas and Miso. Just prior to boiling remove from the heat and add the remainder of the salt and pepper. Blend the spinach and herbs in and immersion blender vs. Blender. If using a standard blender divide the herbs and spinach in three batches. Fill the blender ¾ full and add one batch of the herb mixture. Repeat until all in blended. If using an emersion Blender add spinach and herbs all together and puree until smooth.
Carrot Bisque
Yield: 1 Gallon
5 lbs Small Diced Carrots
2 Cups Small Diced Red Beets
1 ½ Cups Small Diced White Onion
3 Cloves Crushed Garlic
2 Tablespoons Ground Coriander
4 Tablespoons Kosher Salt
2 Tablespoons Cracked Black Pepper
3 Quarts Prepared White Miso
4 Tablespoons Butter
Instructions:
Sweat carrots, beets and onion in the butter for about 5 minutes on medium to high heat. Season with salt, pepper and coriander. Add crushed garlic cloves and cook for an additional 2 minutes, then add Miso. Bring to a boil, reduce heat and simmer till the vegetables are tender. Remove from heat and puree, strain the soup through a mesh strainer and serve.
Truffled Egg Salad
Yield: 4 Cups
1 Dozen Hard Boiled Eggs Peeled
½ Bulb of Minced Fennel
2 Stalks of Minced Celery Including the Leaves from One Head of Celery
1 Tablespoon of Minced Tarragon
2 Teaspoons of White Truffle Oil
Salt and Pepper to Taste
Instructions:
Chop Eggs, Incorporate all ingredients and mix well. Refrigerate at least 1 hour before serving.
Tip: Perfectly Boiled Eggs – Start with room temperature eggs, place on the stove in a large enough pot for a dozen eggs over high heat. Bring to Boil and Boil for one minute, cover the pot, turn off the heat and keep in the pot for 10 minutes. Shock eggs in an ice bath and peel shells.
Honey Lemon Mint “Vinaigrette”
½ Cup Fresh Squeezed Lemon Juice
½ Cup Wild Flower Honey
1 Tablespoon Dijon Mustard
1 Cup Extra Virgin Olive Oil
½ Cup Minced Mint Leaves
1 Tablespoon Minced Tarragon
Salt and Pepper to Taste
Instructions:
Whisk together lemon juice, Honey and Dijon. Slowly drizzle in Olive Oil until incorporated and emulsified, add herbs and season to taste with salt and pepper.
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