Audience Voices – Chef Tom Drake
Chef Tom Drake, a culinary arts instructor at DACC’s East Mesa campus, shares not-so-traditional vacation recipes and ideas. Click to see the printed recipes!
Honeycrisp Holiday Salad
1/2 cup light vegetable oil such as sunflower or safflower OR extra virgin olive oil
1/4 cup apple cider vinegar
1/4 cup unsweetened apple juice OR apple cider
2 to 3 tablespoons of honey
1 tablespoon of lemon juice
1/2 teaspoon of salt
Freshly ground black pepper to taste
3 medium Honeycrisp apples (about 1 pound) thinly sliced
Juice of 1/2 lemon
12 ounces of spring mix of greens, baby spinach, arugula, baby romaine OR a combo
1 cup toasted or candied pecan halves
3/4 cup dried cranberries OR dried cherries
4 ounces of crumbled blue cheese (optional)
* To prepare the apple cider vinaigrette, measure the oil, apple cider vinegar, apple / cider juice, honey, lemon juice, salt and pepper into a mason jar. Screw the lid on tightly and shake vigorously until everything is combined. Alternatively, you can briskly whisk the ingredients together in a medium bowl or blend them in a blender or mini food processor.
* Place the apple slices in a large plastic bag and squeeze the fresh lemon juice (from half the lemon) over them.
* Close the bag and shake to coat. In a large salad bowl, layer the green salad, the apple
slices, pecans, dried cranberries and blue cheese.
* Just before serving, season with the desired amount of apple cider vinaigrette and toss until the salad ingredients are evenly coated.
Brussels sprouts and chopped chard salad with pears and blue cheese
6 cups chopped Brussels sprouts, Swiss chard and kale
3 bosc pears, seeded and diced
4 ounces of crumbled gorgonzola
1/4 cup apple cider vinegar
2 tablespoons of Dijon mustard
2 tablespoons of pure maple syrup
1/4 teaspoon of salt
1/3 cup olive oil
More salt and pepper to taste
In a small bowl, whisk together the vinegar, mustard, maple syrup and salt. Slowly incorporate the olive oil. Season with salt and pepper.
In a large bowl, combine the Brussels sprouts, kale, chard, gorgonzola, pears and pancetta. Season with salt and pepper.
Toss the salad with the dressing. Taste to make sure the seasoning is correct, if necessary add more salt and freshly cracked pepper.
Red Chili Lamb Lollipops
One per person
French rack of lamb, sliced carefully to ensure they are the same thickness.
Red Pepper Crust Ingredients
1/2 cup red chilli powder
2 T kosher salt
2 cups white pepper
1 T oregano, dry
1 T of Granulated Sugar
Dip each lamb lollipop in the dry rub.
Sear each side over high heat until MR to MED.
5 Bailey’s & Coffee No Bake Ingredients Cream Jars with Bailey’s Whipped Cream
12 ounces 1 pouch of high quality semi-sweet chocolate chips
4 eggs at room temperature
2 tablespoons Bailey’s Irish Cream, separated
1 cup of hot roasted black coffee
1/2 pint of heavy whipping cream
chocolate shavings or cocoa powder for garnish
* Pour 1 tablespoon of Bailey’s Irish Cream into the coffee and stir. Put aside.
* Add chocolate chips and eggs to a blender and pulse, about 5 to 6 times, until chocolate is broken into small pieces.
* With the blender running, slowly pour in the Bailey’s and hot coffee and continue to mix until the chocolate melts and the mixture thickens.
* Pour the mixture into 6-8 small dessert glasses or cognac glasses and refrigerate for
2-3 hours or until everything is set.
* Just before serving the jars of cream, add the whipping cream to the bowl of a stirred mixture and beat until soft peaks form. Stir in remaining Bailey’s tablespoon until well combined.
* Place Bailey’s Whipped Cream on the cream jars and serve with chocolate shavings or a dusting of cocoa powder.