A Culinary Conference Center Recipe: Cinnamon Tortilla Chips and Fruit Salsa

Serving Size  : 12  

• 6 6-inch Flour Tortilla
• 2 tablespoons sugar
• 1 teaspoon unsweetened cocoa powder
• 1/4 teaspoon cinnamon
• Vegetable cooking spray

FRUIT SALSA

• 4 each plums -- pitted and diced
• 2 2/3 each navel oranges -- peeled, sectioned, chopped
• 1 1/3 each peach -- pitted and diced
• 1 1/3 cups raspberries
• 1 1/3 tablespoons mint -- minced
• 1 1/3 tablespoons crystallized ginger -- minced
• 1 1/3 tablespoons lime juice
• 1 tablespoon sugar
• 1 teaspoon orange rind
• 1  cup orange juice

1. Cut each tortilla into 6 wedges. Arrange in single layer on sheetpan.
2. Combine sugar, cocoa, and cinnamon.
3. Coat wedges with spray; sprinkle half of sugar mixture over wedges.
4. Bake at 350F until crisp

SALSA

1. Combine first 10 ingredients in a large bowl. Toss gently, cover and chill.

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A Culinary Conference Center Recipe: Bourbon Mustard Pulled Chicken

Yield: 24 Servings

• 4 1/2 pounds Chicken Thighs

• 1 1/2 tablespoons Kosher Salt
• 1/2 teaspoon Cayenne Peppers

FOR THE BBQ SAUCE

• 1/2 each Lemon Rind and Juice
• 3 cups Ketchup
• 3/4 cup Red Wine Vinegar
• 1/4 cup Worcestershire Sauce
• 3/8 cup Brown Sugar
• 1/4 cup Spicy Mustard
• 1/2 cup Bourbon
• 2 tablespoons Chili Powder

FOR THE BBQ SAUCE

1. Combine all the ingredients for the BBQ sauce and simmer for 1 hour, remove and chill.
2. Season chicken with salt and cayenne pepper. Pour half of the bbq sauce over chicken and marinate.
3. Grill the chicken thighs to sear, place on a sheet pan and roast in a 300F oven until tender and cooked throughout, approximately 15-20 minutes, hold warm for service.

PREPARE TO ORDER

1. Place chicken on a cutting board, with the back of a chef's knife, pull the chicken to shred, place in a bowl, toss with additional bbq sauce and serve on desired roll.

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A Culinary Conference Center Recipe: Hot Cabbage Slaw

Yield: 4 Oz.

Serving Size : 20

• 1 head Cabbage -- Green, Cut In Strips
• 1 head Cabbage -- Red, Cut In Strips
• 1 1/2 each Onions -- Julienne
• 2 each Carrots -- Shred
• 2 ounces Olive Oil
• 3 ounces White Wine Vinegar
• 2 ounces Sugar

1. Blanch the cabbage in a large pot of boiling water for one minute, drain and rinse with cold water.

BATCH COOK TO ORDER

1. In a hot saute pan in a small amount of oil, saute the onions until translucent, add the cabbage and carrots. Add the vinegar and sugar, cook until heated throughout.

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A Culinary Conference Center Recipe: Teriyaki Wings

Serving Size : 26

TERIYAKI GLAZE

• 1 quart White Wine
• 1 quart Soy Sauce
• 3 cups Sugar
• 2 cups Apricot Jam
• 1/2 cup Cornstarch
• 4 ounces Water

• 10 pounds Chicken Wings -- Disjointed, Tips Removed
• Cornstach

1. Boil soy sauce and white wine, add apricot glaze and sugar.
2. Mix cornstarch and water to make a slurry, add to sauce and stir.
3. Simmer until thickened.
4. Dredge wings in cornstarch and deep fry to 165F.
5. Toss in glaze until evenly coated.

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