Energy Park 2015

SENSATIONAL SERVINGS

Energy Park 2015

Mark J. Olson, C.E.C. is a Hartland, Wisconsin, native and a 1987 graduate of the Culinary Institute of America in Hyde Park, New York. He has held chef positions at the American Club’s Immigrant Room and Winery, Grenadier’s, The Abbey Resort, Interlaken Resort and Spa, Janesville Country Club and Country Club of Beloit. He currently is a chef instructor at Blackhawk Technical College in Janesville, Wisconsin.

We Energies welcomes back Chef Mark to Energy Park for his tenth year of cooking, baking and grilling demonstrations.

CoNteNts

thursday, August 6Grandma Olson’s Famous Rhubarb Torte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1Roast Turkey Sandwich with Jalapeño/Cranberry Jam and Buttermilk Blue Cheese Butter . . . 2

Friday, August 7Grilled Salmon Kodiak with Asparagus and Wild Mushroom Risotto . . . . . . . . . . . . . . . . . . .3 - 4Seared Scallops with Blackberry Orange Buerre Blanc on Wilted Spinach and Shitake Mushroom Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 - 5

saturday, August 8Junior Chef Beach Party Fruit Tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Junior Chef Kids Calzone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

sunday, August 9Breakfast Corn Polenta with Chorizo, Queso Fresco and Poached Eggs . . . . . . . . . . . . . . . . . . . 7Hot Blooded Pork and Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 - 9

Monday, August 10 Salmon Tacos with Door County Cherry Jalapeño Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . .9 - 10Coffee-Braised Beef Short Ribs with Jack Mac & Cheese . . . . . . . . . . . . . . . . . . . . . . . . .10 - 11

tuesday, August 11Chocolate Hazelnut Banana Burritos with Tennessee Whiskey Sauce . . . . . . . . . . . . . . . .11 - 12Braised Lamb Shanks with Goat Cheese Grits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 - 13

Wednesday, August 12Pheasant and Blue Cheese Sliders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 - 14Rotisserie Free Range Chicken with Oven Roasted Apple Sauce and Blue Cheese Mashed Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 - 16

thursday, August 13Basil and Prosciutto Shrimp with Red Pepper Tomato Coulis . . . . . . . . . . . . . . . . . . . . . . .16 - 17Mango Curry Duck with Grit Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 - 18

Friday, August 14Terrapin Crab Cakes with Pickled Ginger Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19Contemporary Tuna Noodle Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

saturday, August 15Chocolate Wontons, Mint Ice Cream and Coffee Crème Anglaise . . . . . . . . . . . . . . . . . . .21 - 22Tower of Roast Beef Tenderloin with Wild Mushroom Strata . . . . . . . . . . . . . . . . . . . . . . . . . . 22

sunday, August 16Wisconsin Cranberry, Apple and Cheddar Cheese Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . .23 - 24Roasted Beets with Arugula, Peaches, Gorgonzola and Dijon Vinaigrette . . . . . . . . . . . . . . . . 25

e

GRANDMA oLsoN’s FAMoUs RHUBARB toRteOriginally featured Aug . 9, 2008

Serves 12

Crust1-3/4 cups flour1/2 cup chopped pecans2/3 cup butter 3 tablespoons granulated sugar 1 teaspoon baking powder2 egg yolks, well beaten (reserve whites for meringue)

Mix well and press into a lightly buttered 13x9-inch pan . Set aside .

Filling1-3/4 cups sugar2 egg yolks, well beaten (reserve whites for meringue)1/4 cup flour5 cups washed and diced rhubarb or 5 cups thawed and drained frozen rhubarb

Mix well and pour over unbaked crust . Bake in preheated 350-degree oven for 40 minutes .

Meringue4 egg whites3/4 cup sugar

Beat egg whites until foamy; gradually beat in sugar until stiff peaks form . Gently spread meringue over baked torte, return to oven and bake until meringue is lightly browned .

Serve at room temperature . Do not refrigerate .

Thursday, August 6

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RoAst tURKeY sANDWICH WItH JALAPeÑo-CRANBeRRY JAM AND BLUe CHeese BUtteROriginally featured Aug . 6, 2013

Serves 4

12 ounces thinly sliced turkey breast8 slices hearty whole-grain breadButtermilk blue cheese butter to tasteJalapeño-cranberry jam to taste2 cups arugulaSweet potato or vegetable chips, optional

Spread 4 slices of bread with desired amount of buttermilk blue cheese butter . Place 3 ounces of turkey on buttered bread; top with arugula . Spread desired amount of jalapeño-cranberry jam on remaining 4 slices of bread; place on top of arugula to make sandwich . Cut in half to serve .

Jalapeño-Cranberry Jam2 red bell peppers, roasted and finely chopped2 red jalapeño peppers, roasted and finely chopped1 cup dried cranberries 3/4 cup sugar1 teaspoon red pepper flakes1/2 teaspoon kosher salt1/4 cup liquid pectin1 tablespoon freshly squeezed orange juice2 cups fresh or frozen whole cranberries

Combine peppers, dried cranberries, sugar, red pepper flakes and salt in a heavy-bottomed pot over medium heat; bring to simmer, stirring to dissolve sugar . Stir in pectin and orange juice; reduce heat and simmer gently for 6 to 8 minutes . Add whole cranberries; simmer gently until berries burst and juices thicken, about 10 minutes . Cool . Jam may be stored refrigerated up to 3 weeks .

Buttermilk Blue Cheese Butter1/2 cup buttermilk blue cheese, room temperature1 tablespoon butter, softened2 pinches freshly ground black pepper1/2 tablespoon chopped fresh parsley

Blend blue cheese, butter and pepper until smooth; stir in parsley .

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GRILLeD sALMoN KoDIAK Originally featured Aug . 8, 2006

Serves 4

4 ea . 5-6 ounce boneless skinless salmon filletsOil for grillingSalt & pepper to taste

sauce1/4 pound butter1 teaspoon fresh ground ginger1/4 pound soft brown sugarJuice from 1 limeJuice from 1 lemon2 tablespoons soy sauce

Preheat grill to smoking hot . Wipe it down with a clean oiled cloth or paper towel to clean . Oil and season fish, oil the grill, and place salmon (skin side up) onto grates . Allow salmon to sear for 1-1/2 - 2 minutes before rotating it 45 degrees with a sharp metal spatula . Allow salmon to sear again for 1-1/2 to 2 minutes . Remove fillet from grill and finish in oven .

Melt butter in a heavy-bottomed saucepan and sweat the ginger . Add brown sugar and cook until it dissolves . Add juices and soy sauce and cook over medium heat until smooth . Generously ladle over salmon and serve .

Asparagus and Wild Mushroom Rissoto

Originally featured Aug . 6, 2006

Serves 4

1/4 cup olive oil4 ounces minced onion2 garlic cloves, minced2 cups Arborio rice1/2 cup dry white wine6 cups rich, but not salty, chicken or vegetable stock (warm)

Friday, August 7

4

2 tablespoons butter1/2 pound assorted wild mushrooms, rough chopped1/2 pound asparagus spears, cut in 2” lengths1/4 cup heavy cream1 vine ripe tomato, large dice3 ounces grated Parmesan cheese1 tablespoon chopped parsleyFresh ground pepper to taste

In a heavy-bottomed saucepan, heat the oil and sweat onion and garlic until translucent . Add rice and coat with oil . Deglaze pan with wine and add 1/3 of the stock . Cook until stock is absorbed, stirring continuously . In a separate pan, heat butter and sauté the mushrooms and asparagus until tender, add cream, and reduce slightly . Add the 2nd third of stock to rice and cook/stir until absorbed . Now add final third of stock to rice and combine mushroom mixture with the risotto . When stock has been absorbed and rice is tender and creamy, stir in tomatoes and parmesan . Garnish with chopped parsley and ground pepper . Serve immediately .

seAReD sCALLoPs WItH BLACKBeRRY-oRANGe BUeRRe BLANC oN WILteD sPINACH AND sHItAKe MUsHRooM sALADOriginally featured July 31, 2008

Serves 4

12 large sea scallops2 tablespoons olive oil, dividedSalt and pepper to tasteFlour to dust scallops1 tablespoon minced shallots4 ounces shitake mushrooms12 ounces baby spinach 1 red bell pepper, roasted and julienned

Blackberry-orange Buerre Blanc6 ounces fresh or frozen blackberries1 tablespoon balsamic vinegarJuice from 1 orange1/2 cup heavy cream1/2 cup salted butter, cut into piecesTruffle oil to taste (optional)

Combine berries, vinegar, orange juice and cream in a heavy-bottomed saucepan . Bring to simmer and reduce volume by half . Turn down heat to very low and whisk in butter one piece at a time until fully incorporated . Set aside and keep warm .

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Make sure scallops are dry . Lightly season with salt and pepper; dust with flour . In a heavy-bottomed saucepan, heat 1 tablespoon olive oil; sear scallops until golden brown on both sides . Set aside and keep warm . Sauté shallots and mushrooms in remaining oil until tender; add spinach and sweat until wilted . Add roasted pepper and toss .

Place 1/4 of spinach mixture in center of serving plate; surround randomly with 1/4 of sauce . Lean three scallops atop the salad . Drizzle with truffle oil, if desired .

JUNIoR CHeF BeACH PARtY FRUIt tRAYServes 4

Fruit1 banana, ripe, but firm, peeled, cut in half lengthwise, sliced into 20 pieces1 tangerine, peeled and sectioned2 ripe kiwi fruit, peeled and cut into 16 wedges4 strawberries, sliced8 raspberries, wholeCover fruit with a damp paper towel until ready to assemble .

Yogurt sauce1 cup Greek vanilla yogurt2 tablespoons soft brown sugar 1/4 teaspoon fresh lemon juice

Blend yogurt and brown sugar together until smooth . Adjust sweetness to taste with lemon juice .

On a large white plate or tray, place bananas in a semi circle to replicate the trunks of two palm trees . At the base of the trees, shingle tangerine wedges and sliced strawberries so they look like waves in the sand . At the top of the trunks fan out wedges of kiwis to resemble palm tree leaves, then garnish with raspberries .

Serve with sweetened vanilla yogurt dipping sauce .

Saturday, August 8

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JUNIoR CHeF KIDs CALZoNeOriginally featured Aug . 4, 2010

Serves 4

1 box instant pizza crust or pre-made pizza dough1-1/2 cups pizza or marinara sauce1-1/2 cups shredded mozzarella or pizza cheese1 cup cooked Italian sausage or sliced pepperoniFlour to dustCornmeal to bake

Preheat oven to 400 degrees . If using boxed pizza dough, prepare according to package directions . If using pre-made pizza dough, unwrap it .

Divide dough into four equal parts and roll out into equal-sized circles about 1/4-inch thick . Use flour to keep dough from sticking to your hands or the board . Divide sauce equally among four dough rounds, spreading it over only the bottom half leaving a 1-inch border . Sprinkle each round with cheese and desired meat . Dampen border lightly with water and fold plain half over filled half and seal edges . When sealing calzones, pinch together edges and give them a short roll to create a roped edge . Using a fork, poke a few vent holes in the top of the calzone .

Transfer calzones onto a baking sheet sprinkled with cornmeal . Bake at 400 degrees F for about 20-30 minutes, or until golden brown . Slide calzones off the sheet pan and allow to rest for 5 minutes before serving .

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BReAKFAst CoRN PoLeNtA WItH CHoRIZo, QUeso FResCo AND PoACHeD eGGsOriginally featured Aug . 7, 2011

Serves 6

4 ounces crumbled queso fresco cheese2 tablespoons chopped fresh cilantroChili powder to taste1-1/2 cups chicken broth1-1/2 cups milk1 cup polenta (course-ground yellow cornmeal)1 pound fresh roasted sweet corn, kernels removedSalt and pepper to taste1 pound fresh link chorizo sausage, casings removed1 pound grape tomatoes

In small bowl, toss together cheese, cilantro and chili powder; set aside . In a heavy-bottomed saucepan bring broth and milk to a boil . Slowly pour in polenta while stirring with wooden spoon or spatula until polenta is entirely incorporated . Reduce heat; simmer mixture for about 20 minutes until smooth . Remove from heat; stir in corn kernels . Adjust seasoning with salt and pepper; set aside and keep warm . In a separate pan, sauté sausages over medium heat until fully cooked; drain fat from pan, reserving small amount of pan juices . Return meat to pan . Add tomatoes; lightly cook until warmed through; set aside and keep warm .

Divide polenta mixture into six mounds on warm plate; making small indentation in center of each . Fill each with sausage mixture . Place a poached egg on top of sausage mixture . Top with reserved cheese mixture; drizzle perimeter of plate with reserved pan juices from cooked sausages . Serve immediately .

Poached eggs6 eggsWaterPinch of saltLemon juice

Bring a shallow pan of water to boil; add pinch of salt and squeeze of lemon juice . Keep water simmering . Crack eggs into separate bowl, being careful not to break yolk; gently

Sunday, August 9

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place eggs into water . Spoon simmering water over eggs as they cook to medium, about 3 to 4 minutes . Remove eggs from water with slotted spoon; place onto paper towel .

Hot BLooDeD PoRK AND BeANsOriginally featured Aug . 6, 2012

Serves 4

Pork & Brine:2 pork tenderloins, trimmed and cleaned1/4 cup pure maple syrup2 bay leaves1 tablespoon whole black peppercorns1 sprig each fresh rosemary and thyme1 small bunch parsley3 cloves of garlic, crushed3 tablespoons kosher salt2 cups water1/4 cup apple cider vinegarCanola oil

Combine all ingredients, except pork, in a small saucepan . Bring to a boil for 1 to 2 minutes; remove and cool completely, preferably overnight . Place pork and cold brine in a resealable plastic bag; marinate for 4 hours . Remove from brine, pat dry and sear in hot oil until browned on all sides . Cook until internal temperature reaches 140 degrees F . May be finished in a 350 degree F oven .

Pepper Jelly:1 red bell pepper, julienned1 yellow bell pepper, julienned1 orange bell pepper julienned1 Serrano or 2 jalapeño peppers, julienned1/2 cup granulated sugar1/2 cup white corn syrupCracked black pepper to taste

Combine peppers, sugar and corn syrup in resealable plastic bag; refrigerate for at least 8 hours or overnight . Place peppers and accumulated juices in a nonreactive saucepan; simmer over low to medium heat for approximately 12 to 15 minutes until syrup begins to bubble slowly . Season with the black pepper; set aside and keep warm .

Beans:1 tablespoon peanut oil1 teaspoon oven-roasted garlic paste

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1 teaspoon minced fresh ginger1 tablespoon bias-sliced green onions1/4 cup mashed fermented black bean paste6 ounces snap peas, trimmed

Heat wok or large sauté pan to very hot . Add oil and swirl for about 3 seconds . All at once add garlic, ginger and green onions; quickly toss and sauté for about 5 seconds .

Add black bean paste and snap peas; toss for 10 seconds and remove from heat . Serve immediately .

Place a nest of beans in center of serving plate; ladle a pool of pepper jelly off to one side . Shingle 3 to 5 slices of pork over sauce .

sALMoN tACos WItH DooR CoUNtY CHeRRY JALAPeÑo sAUCeOriginally featured Aug . 14, 2010

Serves: 6

tacos12 ounces boneless, skinless salmon fillets Vegetable oilSea salt and freshly ground black pepper1 cup finely shredded green cabbage1 cup finely shredded red cabbage1 green onion, thinly sliced3/4 cup mayonnaise1 tablespoon chipotle pepper puree1 tablespoon fresh lime juice2 tablespoons finely chopped fresh cilantro6 baked blue or yellow corn taco shells

Preheat a grill or grill pan over medium-high heat . Liberally brush salmon with oil and season with salt and pepper . Grill salmon on each side for 3 to 4 minutes . Let cool slightly, then shred meat with a fork . Place in a bowl with cabbages and green onion . Combine mayonnaise, chipotle pepper puree and lime juice in a small bowl; season with

Monday, August 10

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salt . Add mayonnaise and cilantro to salmon mixture; gently fold to combine . Divide mixture equally among taco shells; drizzle each with cherry jalapeño sauce . Cherry Jalapeño sauce1 pint natural cherry juice1 cup orange juice1/2 cup chopped dried cherries1 jalapeño chili, cut in half and seeded1 tablespoon honeySea saltHot sauce to taste

Place the juices, dried cherries and jalapeño into a medium non-reactive saucepan; cook over medium heat until reduced to about 1 cup, stirring occasionally . Remove the jalapeño, whisk in honey and season with salt . Allow to cool to room temperature before serving .

CoFFee-BRAIseD BeeF sHoRt RIBs WItH JACK MAC AND CHeeseOriginally featured Aug . 10, 2013

Serves 4

4 dried ancho chiles, stemmed, seeded, ribs removed2 cups boiling water1 medium onion, quartered3 garlic cloves, halved2 tablespoons finely chopped canned chipotle chiles in adobo sauce2 teaspoons adobo sauce1/4 cup pure maple syrup1 tablespoon freshly squeezed lime juice1 tablespoon salt, divided6 pounds beef short ribs 1 teaspoon black pepper1 tablespoon vegetable oil1 cup brewed coffee2 cups beef stock

Preheat oven to 350 degrees F . Soak ancho chiles in boiling water until softened, about 20 minutes; drain in colander set over a bowl . Transfer ancho chiles to blender; purée with onion, garlic, chipotles, adobo sauce, maple syrup, lime juice and 1 teaspoon salt . Pat ribs dry; sprinkle with pepper and remaining 2 teaspoons salt . Heat oil in 12-inch oven-proof pan over moderately high heat until hot but not smoking . Brown ribs, turning occasionally . Very carefully add chile purée to pan; cook over moderately low heat, stirring frequently, about 5 minutes . Add beef stock and coffee; bring to a boil (liquid should come about halfway up sides of meat) . Cover pan tightly with foil and braise ribs

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in middle of oven until very tender, about 3 to 3-1/2 hours . Place a portion of Jack Mac and Cheese onto serving plate . Place a rib portion on top of pasta; glaze with sauce .

Jack Mac and Cheese1 tablespoon olive oil1 tablespoon minced shallot1 tablespoon minced garlic8 ounces sliced oyster mushrooms3 cups heavy cream6 ounces mascarpone cheese1 pound shredded pepper jack cheese1 quart pasta (rotini, penne, mostaccioli), cooked al denteSalt and pepper to tasteShredded Parmesan cheese to taste

Cook pasta according to package directions . Heat oil and sweat shallot and garlic until fragrant but not browned . Add mushrooms; sauté until tender . Add cream . Allow to reduce over medium heat until cream begins to thicken . Reduce heat to low, and stir in mascarpone and jack cheeses (do not allow sauce to boil) . Add cooked pasta and simmer 2 to 3 minutes . Adjust seasonings and blend in Parmesan cheese .

CHoCoLAte HAZeLNUt BANANA BURRItos WItH teNNessee WHIsKeY sAUCeOriginally featured Aug . 12, 2007

Serves 8

Ganache (1 Cup)1/4 cup heavy cream1/2 tablespoon light corn syrup1 tablespoon butter1/2 cup semi-sweet chocolate chips

Bring the cream, syrup, and butter to a boil . Remove from heat and cool for 3 minutes . Stir in chocolate . Reserve at room temperature .

Tuesday, August 11

12

Burritos4 medium ripe bananas4 ounces chocolate ganache3 ounces toasted, crushed hazelnuts16 sheets phyllo dough2 tablespoons melted butter2 cups Tennessee whiskey sauce (recipe follows)Powdered sugar to dust

Preheat oven to 375 degrees F . Peel and slice each banana in half lengthwise and crosswise . Pipe half of the bananas with the ganache and dip the other half into the hazelnuts . Sandwich together one of each piece and wrap tightly in buttered phyllo dough like a burrito . Bake at 375 degrees for 15-20 minutes until golden brown . Cool slightly and slice diagonally with a serrated knife .

sauce 3 egg yolks2 tablespoons granulated sugar2 tablespoons brown sugar1/4 cup Tennessee whiskey1/2 tablespoon vanilla extract3/4 cup heavy cream

Cook the yolks, sugars, whiskey and vanilla over a double boiler until thickened . Remove to a mixer and whip until cool and thick . In a separate bowl, whip the heavy cream until soft peaks form . Combine with cold egg mixture . Adjust consistency with liquid cream .

Ladle sauce into the middle of the plate and stack the burrito halves on top . Dust with powdered sugar and garnish with fresh fruit and mint .

BRAIseD LAMB sHANKs WItH GoAt CHeese GRItsOriginally featured Aug . 7, 2011

Serves 4

2 lbs . (4 pieces) lamb shanksSalt and pepper to taste1/4 cup olive oil, divided3/4 cup medium-diced red onion1/2 cup medium-diced celery1 tablespoon oven-roasted garlic paste2 medium plum tomatoes, peeled, seeded and chopped1/2 cup medium-diced wild mushrooms (shitake, oyster, chanterelle, etc .)1/2 cup medium-diced button mushrooms1/2 fennel bulb, medium-diced

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1 sprig fresh thyme 1 sprig fresh oregano1 cup bourbon whiskey3 cups chicken broth1/2 tablespoon balsamic vinegar3 dashes each of Worcestershire, soy and hot sauce1/2 tablespoon honey

Preheat oven to 350 degrees F . Pat lamb shanks dry; season with salt and pepper . Heat 2 tablespoons of oil in heavy-bottomed, oven-proof pan over medium-high heat until oil shimmers . Caramelize shanks on all sides; remove from pan . Add remaining oil to pan; sauté onion, garlic, tomatoes, celery, mushrooms and fennel until tender . Season with thyme and oregano . Deglaze pan and flambé with bourbon; return shanks to pan . Add broth, vinegar, sauces and honey; bring to a boil . Reduce heat to a very low simmer; cover pan tightly and place in oven for approximately 2-1/2 to 3 hours, or until the meat is very tender . Remove meat from sauce; skim fat and adjust seasonings to taste .

Goat Cheese Grits3 cups chicken broth3/4 cup whole milk3/4 cup quick-cooking grits1/2 pound goat cheese, crumbled1 tablespoon sour creamSalt and freshly ground black pepper to tasteFreshly grated Parmesan cheeseFresh herb sprigs of choice

Bring broth and milk to boil in 2-quart heavy saucepan; slowly add grits . Cook over low heat, uncovered, stirring frequently, until grits are tender and thickened to consistency of loose oatmeal, about 20 minutes . Near end of cooking, stir in cheese and sour cream; season with salt and pepper . If grits are too thick, add milk .

Spoon portion of grits in center of serving plate; top with portion of sauce . Place one lamb shank atop sauce and grits . Garnish with freshly grated Parmesan cheese and sprig of fresh herb .

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PHeAsANt AND BLUe CHeese sLIDeRsOriginally featured Aug . 4, 2014

Serves 8

Pheasant Marinade1-1/2 pounds boneless, skinless pheasant breasts3/4 cup whole grain mustard2 tablespoons hot sauceJuice of 1 orangeJuice of 1 lime2 tablespoons brown sugar2 tablespoons white balsamic vinegar2 tablespoons cilantro, choppedFreshly ground black pepper to taste1 shallot, minced2 cloves, oven-roasted garlic, made into paste

Combine all marinade ingredients; whisk until well combined . Transfer marinade to resealable plastic bag; add pheasant breasts and allow to marinate for up to 4 hours . Remove breasts from marinade and wipe dry . Grill over medium heat to an internal temperature of 160 degrees F .

Blue Cheese sauce2 tablespoons clarified butter1 shallot, minced1 oven-roasted garlic clove, minced1/4 cup dry white wine2 cups heavy cream2 cups creamy blue cheese4 ounces cream cheeseFresh oregano to tasteSalt and black pepper to taste

Sweat shallots and garlic in butter until translucent . Add wine; allow to reduce until wine is almost evaporated . Add cream and continue to reduce by 1/2 the volume . Lower heat; add cheeses and allow to melt into sauce . Season to taste . Set aside and keep warm .

Wednesday, August 12

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onion straws1/2 onion, thinly sliced3 eggs beaten with 1 tablespoon waterSeasoned all-purpose flourVegetable oil

Heat oil to 350 degrees F . Soak onion slices in egg mixture; remove, letting excess drip back into bowl . Toss in seasoned flour, shaking off excess . Carefully place into hot oil . Fry until golden brown; remove and drain on paper towels .

sliders8 slider buns2 cups mixed baby salad greens

Portion pheasant breasts into 8 bun-sized pieces; place one piece on each bun . Drizzle with cheese sauce; top with small portion of baby greens and onion straws .

RotIsseRIe FRee-RANGe CHICKeN WItH oVeN-RoAsteD APPLesAUCe AND BLUe CHeese MAsHeD PotAtoesOriginally featured Aug . 11, 2010

Serves: 4

Chicken1 2-3 pound whole chicken1 tablespoon salt2 teaspoon paprika1 teaspoon onion powder1 teaspoon dried thyme1/2 teaspoon cayenne pepper1/2 teaspoon black pepper1/2 teaspoon garlic powder1/2 medium onion, quartered1/2 medium apple, quartered1/2 medium orange, quartered

Remove and discard giblets from chicken . In a small bowl, mix together salt, paprika, onion powder, thyme, black pepper, cayenne pepper and garlic powder . Rub chicken inside and out with spice mixture . Stuff the onion, apple and orange into the cavity . Place chicken in a resealable plastic bag, or double wrap with plastic wrap . Refrigerate at least 4 to 6 hours, or overnight .

Preheat oven to 250 degrees F . Place chicken in a roasting pan and roast uncovered for 3 to 4 hours, or until chicken reaches a minimum internal temperature of 165 degrees . Let chicken rest for 10 minutes before carving .

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Honey Roasted Applesauce2 tablespoons butter2 tablespoons freshly squeezed lemon juice1/2 teaspoon finely ground sea salt6 McIntosh apples, peeled, cored and cut into 1-inch chunks1/3 cup honey

Preheat oven to 425 degrees F . Heat a medium-sized oven-safe sauté pan on medium-high heat; add butter until it melts and just begins to brown . Add lemon juice and simmer for 15 seconds . Stir in apples and salt . Sauté for 3 to 4 minutes until the edges just begin to color; add honey . Place pan in oven for about 15 to 20 minutes, or until the apples are soft, lightly caramelized and dry . Mash with a fork for a chunky version, or put in food processor for a smoother sauce . Serve warm, room temperature or cold .

Potatoes4 baking potatoes, peeled and diced1/2 cup heavy cream, warmed1/2 cup sour cream1 teaspoon minced oven-roasted garlicSalt and freshly ground black pepper1 cup dry crumbled blue cheese

Cook potatoes in boiling salted water until tender; drain and dry . Add heavy cream, sour cream, garlic and salt and pepper; mash until smooth . Stir in the blue cheese just before serving .

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BAsIL AND PRosCIUtto sHRIMP WItH ReD PePPeR toMAto CoULIsOriginally featured Aug . 4, 2008

Serves 6

18 shrimp, peeled and deveined1 tablespoon minced garlic 1 tablespoon cumin1 teaspoon chopped fresh thyme1 teaspoon chopped fresh basil1 teaspoon fresh oregano1/4 cup minced onion1/3 cup white wine3 tablespoons rice wine vinegar18 basil leaves18 slices prosciutto ham

In large non-reactive bowl, combine garlic, cumin, thyme, basil, oregano, onion, wine and vinegar; add shrimp and marinate 1 hour . Remove shrimp from marinade; wrap each with a basil leaf and then with a slice of prosciutto . Secure with toothpick and grill or broil over low heat .

ReD PePPeR toMAto CoULIs1 tablespoon olive oil3 tablespoons minced onion1 pound red peppers, roasted, seeded and diced1 pound ripe tomatoes, diced1 cup light clam stockSalt and pepper to taste

In heavy-bottomed pan, heat oil; sauté onions until lightly caramelized . Add red peppers and tomatoes; sauté until hot . Add clam stock; simmer 15 minutes . Puree in blender or food processor; strain . Adjust seasonings . Keep warm .

Place pool of coulis on serving plate; arrange cooked shrimp atop sauce . Garnish as desired .

Thursday, August 13

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MANGo CURRY DUCK WItH GRIt CAKesOriginally featured Aug . 5, 2012

Serves 6

Duck6 skin-on duck breasts6 stalks lemon grass, white only, split in half lengthwise2 tablespoons minced shallot2 green onions, white portion bias sliced, sliced green portion reserved 2 tablespoons oven-roasted garlic paste1 tablespoon minced fresh ginger1/2 cup white wine1 pinch saffron (optional)2 tablespoons mild yellow curry powder1 star anise pod1 pint low-sodium chicken stock1 14-ounce can unsweetened coconut milk1/4 cup orange-flavored liquor1 ripe mango, diced small1 ripe, firm banana, diced small

Place duck breasts and lemon grass in resealable plastic bag; refrigerate overnight . Remove duck; rinse and mince lemon grass and set aside . Lay the duck breasts skin side down in an iron skillet on very low heat; slowly render fat from the breast, about 20 minutes . When skin is crisp, turn duck over, set aside and keep warm . Drain all but 2 tablespoons of fat; heat to medium . Add shallot, onion, garlic, ginger and lemon grass to pan and cook until fragrant but uncolored . Deglaze pan with wine, reducing liquid by half . Add saffron, curry powder, star anise and chicken stock; simmer until liquid reduces to about 1 cup . Add coconut milk; simmer until thickened . Add orange liquor, mango and banana; set aside and keep warm .

Grit Cakes3 cups chicken stock2 cups quick-cooking grits1/2 cup (one stick) butter4 ounces cream cheese, softened1 teaspoon minced fresh oreganoSalt and black pepper to taste1 cup all-purpose flour 3 eggs, beaten2 cups Japanese-style bread crumbs (panko)Oil for frying

Line a 12x18-inch sheet pan with parchment paper, and cut another piece of paper for topping . Bring chicken stock to a medium simmer in a saucepan . Slowly add grits, stirring continuously . Reduce heat to low, continuing to stir grits until smooth and

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tender; remove from the heat . Stir in butter and cream cheese; season to taste with salt, pepper and oregano . Spread grits evenly on prepared pan; cover with another sheet of parchment paper . Place another 12x18-inch pan on top, pressing down firmly; weight down with any heavy item . Cool . When cool, remove grits from pan and trim into 12 cracker-sized pieces . Bread each piece of grits by dredging in flour and coating with egg and bread crumbs . Fry to a golden brown; place on paper towel to remove excess grease . Set aside and keep warm .

Place a pool of mango curry sauce in center of a large plate . Slice each duck breast into 5 equal slices; arrange with two grit cakes per plate . Garnish with reserved green onion slices .

teRRAPIN CRAB CAKes WItH PICKLeD GINGeR sAUCeOriginally featured Aug . 7, 2006

Serves 4

1/2 pound shredded crab meat (canned, surimi, frozen or fresh)3 ounces cream1/2 red or green pepper, small dice1 tablespoon olive oil1/2 minced onion3 ounces fresh bread crumbs (separated into two portions)2 teaspoon Dijon mustard3 dashes Worcestershire sauce3 dashes Tabasco1 egg, beatenSalt & pepper to taste

Reduce cream by half in a heavy-bottomed saucepan . Remove from heat and cool . Sauté onions and peppers in olive oil until tender . Cool and combine together in a bowl with crab, cream, 1/2 bread crumbs, mustard, Worcestershire, Tabasco, egg, salt and pepper . When cool form into 8 uniform cakes and coat with remaining bread crumbs . Fry in clarified butter or oil until brown and warm . Serve in a pool of sauce .

sauce2 tablespoons olive oil5 minced garlic cloves

Friday, August 14

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1 tablespoon ginger1/8 minced yellow onion1 cup dry white wine1 cup light clam juice1 tablespoon curry powder2 cups heavy cream1/2 teaspoon red pepper flakes1 tablespoon balsamic vinegar2 ounces butterSalt & pepper to taste

Sweat garlic, ginger, and onions in oil until translucent . Deglaze pan with wine and clam stock . Reduce volume by half . Add cream and reduce volume by half . Add pepper, vinegar and whisk in butter . Season and serve .

CoNteMPoRARY tUNA NooDLe CAsseRoLeOriginally featured Aug . 9, 2011

Serves 4

tuna4 ea . 4-ounce pieces of Ahi tunaSalt and freshly ground black pepper to tasteOlive oil for searingFried fingerling potatoesChopped fresh parsley for garnish

Heat heavy-bottomed sauté pan to near smoking . Add just enough oil to coat bottom of pan . Season tuna with salt and pepper; place into oiled pan . Brown tuna on both sides; remove from pan and cut each into 5 slices .

Pasta1/2 cup bread flour1/2 cup semolina flourPinch of salt2 eggs, beatenDrizzle of olive oilBoiling salted water

On flat surface, combine flours and salt; form into mound and make well in the center . Place eggs and oil in center of well; draw in flours with your hand until well combined (dough should be firm and dry, not sticky) . Knead dough for about 5 minutes, until smooth . Divide dough into four equal parts; wrap each in plastic wrap and allow to rest for 20 to 30 minutes . Roll out dough and cut as desired . Cook in boiling salted water; drain .

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Mushroom sauce2 tablespoons butter8 ounces sliced wild mushrooms3 roasted garlic cloves, crushed into a paste3 cups heavy cream1 cup whole milk1 cup freshly grated Parmesan cheeseSalt and freshly ground black pepper to taste

Melt butter in heavy-bottomed saucepan; add mushrooms and cook until tender . Add garlic paste; sauté until aromatic . Add cream and milk and reduce until sauce-like . Blend in cheese; adjust seasoning . Keep warm .

Heat cooked pasta in hot mushroom sauce; place a serving in center of a small bowl or casserole dish . Overlap tuna slices atop pasta; top with fried fingerling potatoes and garnish with parsley .

CHoCoLAte WoNtoNs, MINt ICe CReAM AND CoFFee CRÈMe ANGLAIseOriginally featured Aug . 7, 2014

Serves 4

1 pint mint ice cream

Chocolate Wontons1/3 cup heavy cream2 teaspoons butter4 ounces semisweet chocolate, chopped12 wonton wrappers1 large egg, lightly beatenPeanut oilPowdered sugar

Bring cream and butter to a simmer in 1-quart saucepan . Pour hot cream over chocolate in bowl; let stand 1 minute . Whisk chocolate until smooth; chill, covered, until firm,

Saturday, August 15

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about 1 hour . Lightly brush 1 side of each wonton wrapper with beaten egg; scoop 2 teaspoons chocolate mixture into center . Fold filled wontons in half to form triangles . Firmly press around the edges to seal . Freeze filled wontons on parchment paper-lined tray until firm, about 20 minutes . In heavy saucepan over moderate heat, bring oil to 350 degrees F . Carefully lower wontons into oil; fry until golden brown, about 1-1/2 minutes . Transfer with slotted spoon onto paper towels to drain . Dust with powdered sugar . Set aside and keep warm .

Crème Anglaise1/4 cup sugar 4 egg yolks 1/2 cup milk 1/2 cup heavy cream 1/3 cup strongly brewed espresso

Combine sugar and egg yolks in a heavy-bottomed saucepan; stir until smooth . Add milk and cream; cook over low heat, stirring constantly, until the mixture coats back of a spoon . Add espresso; stir until completely blended . Strain sauce into a bowl placed over an ice bath . Stir until cooled completely .

Ladle portion of Crème Anglaise into center of serving dish . Scoop ice cream onto sauce; place three wontons around dish . Dust with additional powdered sugar, if desired .

toWeR oF RoAst BeeF teNDeRLoIN WItH WILD MUsHRooM stRAtAOriginally featured Aug . 9, 2009

Serves 4

Cheese Filling6 ounces Boursin (or similar herb cheese), room temperature1 cup fresh spinach, blanched and pressed dry3 artichoke hearts, coarsely chopped Place the cheese, spinach and artichokes in a bowl . Stir gently until just combined .

Mushroom filling2 tablespoons butter1 tablespoon minced shallot 1 tablespoon minced garlic 12 ounces wild mushrooms (shitake, oyster, chanterelle, morel, etc .), diced large1/4 cup Cabernet Sauvignon1/2 cup low-sodium beef broth2 tablespoons low-sodium soy sauce2 tablespoons dry sherry

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Sweat the shallots and garlic in the butter . Add mushrooms and continue to sauté for 5 minutes . Deglaze with the Cabernet, reduce by 1/2; add broth and soy sauce and reduce to almost dry . Add sherry and cook for an additional 1-2 minutes .

tenderloin1 pound center cut trimmed beef tenderloin1/4 cup walnut pieces, roasted1/4 cup whole mint leaves1/4 cup shredded parmesan cheese2 Tablespooons walnut or grapeseed oilSalt and pepper to taste 4 ounces fresh baby spinach leaves

Combine walnuts, mint, and parmesan cheese in a food processor or blender until smooth . Drizzle in oil until a paste forms . Season with salt and pepper and spread evenly over the tenderloin . Roast in a 325 degree oven until it reaches an internal temperature of 115 degrees . Turn off heat and allow tenderloin to rest for 10-15 minutes in the oven .

Slice beef into 12 thin slices . Place one slice of beef on plate, top with layer of mushroom filling, then baby spinach, then cheese filling . Repeat twice, ending with a dollop of cheese mixture on top . Drizzle juice from mushroom mixture around tower and serve .

WIsCoNsIN CRANBeRRY, APPLe AND CHeDDAR CHeese PIZZAOriginally featured Aug . 11, 2009

Makes 4 eight-inch pizzas

Pizza Dough1 package dry yeast1 teaspoon honey1 cup warm water2 cups all-purpose flour1 cup bread flour1 teaspoon salt

Sunday, August 16

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Dissolve yeast and honey in 1/4 cup of warm water . In a mixer fitted with a dough hook, combine the flours and salt . Add the yeast mixture and remaining 3/4 cup water and mix on low speed until the dough comes away from sides of bowl (about 5 minutes) . Turn dough out onto clean work surface and knead by hand for 2-3 minutes . Dough should be smooth and firm . Cover with a clean, damp towel and let rise in a warm spot for about 30 minutes .

Divide dough into four equal pieces and shape into balls . On a smooth, unfloured surface, roll each ball under palm of hand until top of the dough is smooth and firm, about 1 minute . Cover dough balls with a damp towel and let rest for 15-20 minutes . Place each on a clean, lightly floured surface; press down on center, spreading dough into an 8-inch circle, leaving border thicker than the center . Prick dough about 12 times with a fork and place on pizza stone or heavy non-stick sheet pan . Top with ingredients listed below .

Pizza4 medium Granny Smith apples, peeled and sliced 1/4-inch thick1 pound sliced white mushrooms, lightly sautéed and cooled1 teaspoon minced fresh rosemary1 teaspoon fresh thyme leaves1 pound aged sharp cheddar cheese, shredded1/4 cup pecan pieces1/4 cup walnut pieces1/2 cup minced dried cranberries

Heat oven to 500 degrees . Divide apples and mushrooms evenly among the four crusts . Season with rosemary and thyme and sprinkle with cheese . Top pizzas with nuts and cranberries . Bake until cheese melts and begins to brown, about 9-12 minutes . Reduce oven temperature to 300 degrees and continue to bake for 3-4 minutes . Remove from oven and allow to cool slightly . Slice and serve .

RoAsteD Beets WItH ARUGULA, PeACHes, GoRGoNZoLA, AND DIJoN VINAIGRetteOriginally featured Aug . 6, 2007

Serves 6

salad1-1/2 lbs . beets (similarly sized)2 ripe but firm peaches6 ounces spring lettuce mix2 ounces Arugula4 ounces crumbled Gorgonzola cheese6 fl . ounces Dijon vinaigrette

Wash the beets, wrap in foil and bake at 375 degrees for about 1 hour or until tender . Unwrap and allow to cool slightly before peeling and slicing into circles . Wash and peel the peaches; slice into 18 wedges . Prepare the vinaigrette .

Dijon Vinaigrette1/4 cup red wine vinegarSalt & pepper to taste1 tablespoon whole grain Dijon mustard1/4 cup canola oil1/4 cup olive oil1/2 teaspoon chopped fresh tarragon or basil

Combine vinegar, salt, pepper and mustard in a blender . Blend for 30 seconds and drizzle in the oils . Adjust seasonings and garnish with the chopped fresh herbs .

Arrange the beets around the edge of a cold, white salad plate . Toss the greens gently in the vinaigrette and place them in the center of the plate . Stand three peach slices around the greens and sprinkle with the gorgonzola cheese .

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seNsAtIoNAL seRVINGs GLossARY

Anisette: A clear, very sweet liqueur made with anise seeds and tasting of licorice .

Bok choy: A mild, versatile vegetable with crunchy white stalks and tender, dark green leaves . It resembles a bunch of wide-stalked celery with long, full leaves . Available year-round in most supermarkets . It is related to but not the same as Chinese cabbage .

Clarified butter: Also called drawn butter . It is unsalted butter that has been slowly melted, evaporating most of the water and separating the milk solids from the golden liquid on the surface .

Coconut flour: Coconut flour is ground from dried, defatted coconut meat, is unsweetened and does not contain sulfites . Coconut flour also is gluten free . Available in some major grocery chains and health food stores .

Concassé: A mixture that is coarsely chopped or ground . Classic concassé is comprised of tomatoes that have been peeled, seeded and chopped .

edamame: Japanese name for green soybeans, which are picked before they ripen . Often sold in bags in the frozen food section of the grocery store .

Garlic paste: Made from fresh garlic cloves, salt and olive oil . Salt is added to sliced garlic cloves, then crushed until salt dissolves . Olive oil is then added and stirred until it disappears . Garlic paste also is available commercially .

Haricot vert: French for green string bean, haricot meaning “bean” and vert meaning “green .”

Himalayan salt block: A dense slab of pink mineral mined in Pakistan for use in cooking and healing . Available in specialty stores .

Maras pepper: A medium-hot red pepper, fruity and acidic, with musty, earth-like undertones . After drying, the peppers are crushed or ground . Use in recipes calling for red or black pepper . Can be found in specialty spice houses .

Millet: Has a bland flavor, lending itself well with other seasonings . Prepared like rice by boiling in water . Many varieties of millet can be found in Asian markets and natural food stores .

Napa cabbage: Also called Chinese cabbage . These are thin, crisp and delicately mild .

orzo: Italian for barley . A type of pasta made from semolina white or whole wheat flour and shaped like wheat or rice grains . Often used instead of rice . Readily available on most grocery shelves .

Radicchio: A red-leafed Italian chicory, most often used as a salad green . It grows in small, loose heads similar to butterhead lettuce . Has tender, firm leaves with a slightly bitter flavor .

shallot: A member of the onion family but formed more like garlic than onions . Fresh green shallots are available in spring, but dried, freeze-dried and dehydrated forms are readily available . Favored for their mild onion flavor and can be used in the same manner as onions .

sriracha sauce: A bright red mixture of sun-ripened chiles, garlic, sugar, salt and vinegar Consistency is similar to American ketchup .

Notes

Energy Park 2015

SENSATIONAL SERVINGS

Energy Park 2015