Jerk Salmon, Sweet Potato Hash,
Veggie Medley & Salted Chocolate Tart
Read through the recipe, gather ingredients, and have them measured and readily available before class.
Wash your hands and any produce.
Gather your equipment and get ready to ZOOM!
Large Pot (for pasta)
Oven or Grill
Food Processor or Large Bowl
Measuring Cups and Spoons
Medium to Large Skillet (Preferably oven-safe [ex. cast iron]) and Lid or Aluminum Foil to cover
Medium Pot (for cooking spinach)
Pitcher or Bowl to mix mocktail
2 tsp light brown sugar
1 1/2 tsp paprika
1 tbsp cinnamon
2 tsp salt
2 tsp ginger
1 1/2 tsp allspice
1 tsp cayenne pepper
1/2 tsp nutmeg
2 tsp black pepper
1 tsp garlic powder
2 tsp dried thyme
1 tsp ground clove
1 tbsp onion powder
1 tsp red pepper flakes (crushed red pepper)
2-4 salmon fillets
2 zucchini, diced
2 yellow squash, diced
1/2 onion, diced
Dry creole seasoning (such as Tony Chachere's)
SWEET POTATO HASH
2 sweet potatoes, finely diced
1 link andouille (or other smoked sausage), finely diced
1/2 onion, finely diced
SALTED CHOCOLATE TART
2 1/2 c (about 12 oz) Biscoff cookie crumbs
2 tbsp sugar
6 tbsp melted vegan or regular butter
2 1/2 c non-dairy or regular semi-sweet chocolate chips
1 1/3 c full-fat canned coconut milk (a little less than one can)
1 tsp vanilla extract
1/8 tsp ground cumin
1/4 tsp salt
Flaky salt for topping, if desired
1.) Begin by placing a pot of salted water over medium high heat (for the pasta).
2.) Preheat oven or grill to 450 degrees.
3.) PREPARE THE CHICKEN: Place the chicken thighs on a baking sheet and pat each side dry. Season with 1 tsp of salt and 1 tsp of pepper. Set aside.
4.) Combine breadcrumbs, parsley, garlic, parmesan, and remaining salt and pepper in a food processor or large mixing bowl. Mix well. With food processor on low (or in your large bowl), slowly pour the olive oil into the dry mixture until all oil has been used. The mixture should be smooth and damp.
5.) Evenly coat each chicken thigh with the bread mixture and place in an even layer on a baking pan. (For extra security against sticking, you can line your pan with parchment paper.) After all chicken pieces have been coated, put in the refrigerator for 15-20 minutes. (This is important because the cold temperature will harden the oil and glue the breading to the chicken.)
6.) BOIL PASTA: While the chicken is resting, place the pasta in the boiling water and cook to al dente according to package directions (about 2 minutes shorter than the suggested cook time). Drain and set aside once cooked.
7.) MAKE SYRUP FOR MOCKTAILS: Place strawberries, peaches, lime juice, and sugar in a saucepan over medium high heat. Cook until fruit is soft and place to the side.
8.) MAKE CHEESE SAUCE: In a skillet set over medium heat, melt the 4 tbsp of butter for the mac and cheese. Once melted, sprinkle in the flour, salt, and pepper, and whisk until the flour is incorporated. Cook until very lightly browned (about 1 minute). Whisk constantly as you slowly pour in the milk, making sure there are no lumps in the mixture.
9.) Allow the mixture to come to a low boil and cook until thickened. Turn off the heat and add all but 1 cup of the cheese. Stir until melted and carefully taste for seasoning. If you feel if needs more salt or pepper, add it here.
10.) BAKE OR GRILL CHICKEN: Place your chicken in the oven and bake for about 18-20 minutes or until golden brown. If grilling instead, cook for 6 minutes per side with the lid closed.
11.) COMBINE MAC AND CHEESE: Add the macaroni to the cheese sauce and stir. Sprinkle the remaining cheese over the top of the pasta and cover. Optionally, you can place the mac and cheese in the oven with the chicken until the cheese melts.
12.) COOK SPINACH: Add the spinach, sesame oil, and seasonings to a pot. Cook on medium high heat until all spinach is wilted. Sprinkle in sesame seeds if desired.
13.) MAKE THE MOCKTAILS: Mash fruit and strain (if desired). Pour syrup into a pitcher. Add water. Pour into glasses, top with sparkling cider, and garnish with mint. Serve over ice if desired.