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In Blog, Desserts, interactive cooking events

Tempting, Tasty and Fun In-Home Cooking Party

Monday, March 26th, 2012
Adventure Club hosted by the Schultz's with Chef Marshall O'Brien - Interactive Cooking Party
By: Chef Marshall O'Brien

Thanks everyone for the great time this past Saturday in beautiful Waconia! It was a pleasure to be a part of your adventure club, it was delicious fun! Below you'll find the recipes to the savory and succulent creations you all made – bon appetito!  – Chef Marshall O'Brien

Kale Chips
Kale – cut into chips size pieces, remove stems
lightly brush with olive oil, and a bit of soy sauce.
Bake at 350 degrees for 10 to 20 minutes.

Spinach Strawberry Salad – serves 4
4 cups Spinach
8 strawberries, sliced
2 green onions, sliced
Dressing:
1 part balsamic vinegar
1 part sugar or honey
2 parts olive oil

Grilled Vegetables
Zucchini, halved
Red & Yellow peppers, halved
Fennel bulb, quartered
brush with olive oil, salt and pepper
Grill to tender and lightly brown
cut into bite sized pieces and top with fresh diced rosemary and kale.

Lamb Chops
lamb chops
olive oil
garlic
rosemary
sea salt
black pepper
Fig jam with fresh mint, shallot and white wine

Grilled Salmon
cut into serving pieces
marinate in olive oil, lemon juice, salt and pepper
grill then top with butter, chopped fresh rosemary, salt pepper and chopped carrot tops.

Scallop Seviche
2 lemons juiced
2 limes juiced
3 cloves garlic, minced
1 clove shallot, minced
1 red pepper, chopped
1 bunch green onions, chopped
4 Tablespoon basil, thinly sliced
1 apple, peeled, small diced
olive oil
sesame oil
dash of rice wine vinegar
balsamic vinegar
Scallops U-15, diced into 1/4 inch pieces
Mix all ingredients, and taste, adjust seasoning as needed. Add scallops mix well. Let sit for 20 minutes, then serve.

Beef Tenderloin & Mushrooms
Rub equal portions of:
chopped garlic
salt
olive oil
crushed black pepper
1/2 portion of paprika
1/2 portion of cumin
Grill to desired doneness.
For the mushrooms:
equal portions of mushrooms, onions
olive oil
red wine
garlic to taste
diced tomatoes
add butter

Roasted Asparagus
Asparagus
olive oil
1/2 lemon
salt
pepper
Toss.
Roast 10 minutes, turning halfway.

Dessert
butter glass baking dish
lay lady fingers in dish
1/2 Cup strong coffee – combine & drizzle over lady fingers
1/2 Amaraetto – combine & drizzle over lady fingers
Whip pint whipping cream until stiff peaks.
add about 2 teaspoon vanilla
add about 2 teaspoon powdered sugar
Spread whipped cream over lady fingers top with good fruit mashed.
top with shave dark chocolate.

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