Jumbalaya Roc Chef Sl Harris Food

JAMBALAYA

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
• Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

SALISBURY STEAK (ROC) (CHEF S.L. HARRIS)

Steps:

• Make Gravy (add Water, Soup gravy mix and Seasoning) cook till thick stirring Constantly set aside.
• in a large commercial mixer (with paddle).
• add all ingredients for patties mix well.
• weigh and form patties, place on a parchment lined sheet pan.
• bake in a 350* oven, (till it reaches 165* internal temperature).
• in a 4" full hotel pan, layer patties and cover with gravy mixture.
• cover with parchment and foil Return to the oven to heat till everything returns to 165*.
• Serve Hot or hot hold till service.

BEEF AND BROCCOLI STIR FRY (ROC) (CHEF S.L. HARRIS)

Steps:

• mix 10 tbs cornstarch, garlic, and water till smooth.
• coat beef with cornstarch mixture.
• stir fry beef in 5 tbs oil till 140* internal temp, remove from heat and keep warm.
• stir fry the Veggies in remaining oil for 4 minutes.
• return beef to pan.
• mix remaining corn starch, soy sauce, ginger, brown sugar , and remaining water till smooth.
• add sauce to pan, cook 2 minutes.
• serve over cooked rice.

JUMBALAYA (ROC) (CHEF S.L. HARRIS)

Steps:

• Add Butter to large Pot.
• Saute' Chicken till done.
• add all vegetables, Broth, and Tabasco (cook 2 minutes stirring occasionally).
• add Sausage, Rice, and Thyme.
• Cook till rice is Aldente, or liquid is almost absorbed.
• add shrimp and cook till shrimp is done (pink).
• Serve Hot and Enjoy.

SLOW COOKER JAMBALAYA

Steps:

• In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
• Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

SLOW-COOKER JAMBALAYA

Steps:

• In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
• Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
• Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

QUICK AND EASY JAMBALAYA

Steps:

• Bring a large pot of water to a boil. Boil sausage until hot, 8 to 12 minutes; drain.
• Heat canola oil in a pot over medium-high heat; saute sausage, celery, bell pepper, and onion in hot oil until vegetables start to soften, about 5 minutes.
• Stir chicken and Cajun seasoning into the vegetable mixture. Pour broth and tomatoes into the pot; bring to a boil, add the rice, and stir. Return mixture to a boil, reduce heat to medium-low, cover pot, and simmer mixture until for 5 minutes. Remove cover, stir, and continue to simmer until the rice has absorbed the liquid and is tender, about 5 minutes more.

HAWAIIAN CHICKEN WRAP (ROC) CHEF S.L. HARRIS)

Steps:

• Make sauce by adding mayo, sugar, vinegar, poppy seeds, Onion powder, Garlic Powder, and Chili Powder.
• add broccoli Slaw and pineapple to the Sauce.
• make wrap by adding slaw sauce mixture, chicken and Cashews.
• fold sides of tortilla, and roll wrap,.
• roll again in Gingham sandwich paper,.
• Cut in half.
• Place wrap in a in a 200 tray, Wrap with plastic wrap.
• Serve and Enjoy.

LONDON BROIL (MARINADE) (ROC) (CHEF S.L. HARRIS)

Steps:

• to prepare london broil.
• trim fat and silver skin from steak.
• score lines in the meat, by lightly cutting diagonally across the grain into both sides.
• put in a large container, pour marinade over each steak and make sure it is evenly coated.
• refrigerate at least 12 hours.
• put steaks on a sheet pan cook in oven at 350* till internal temperatures reach 130*.
• place steaks on hot grill to mark, flip and turn to mark other side.
• steaks are done at 140* internal temperature.
• remove from heat and rest 10 minutes.
• slice thin 1/8th inch diagonally across the grain for tenderness.
• serve hot an enjoy.

BROCCOLI SALAD (ROC) CHEF S.L. HARRIS

Steps:

• Combine broccoli , onions, Bacon, Cranberries, and sunflower seeds
• mix and set aside.
• for the dressing add mayo, vinegar and sugar.
• mix well.
• Combine and mix well right before serving.