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 – 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
1 part balsamic vinegar
1 part sugar or honey
2 parts olive oil
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.
Fig jam with fresh mint, shallot and white wine
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.
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
dash of rice wine 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:
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
garlic to taste
Roast 10 minutes, turning halfway.
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.