Caribbean
Throw Down!
A Special Thanks to our Sponsors!
We could not have put this event together without the following:
Allesi Desserts
American Culinary Federation – Colorado Chef’s Association – Joan Brewster
Big Haus BBQ
Boulder Foods
Buckhead Beef
Colorado Beef Council
Colorado Dietetic Association – Sue Piergeorge
Coosmans
Denver Dietetic Association
Denver Metro Guide – www.denvermetroguides.com
Eric Stein – Johnson and Wales University
McCormick Spices
Microlife USA www.microlifeusa.com (Balance Log software)
Panapesca
Purdue Foods
Red Bird Farms
Roland
Superior Lamb
Sweet Street
Sysco Foods
Unilever Foods
Val Lark who coordinated the samples
Wynkoop Brewery
Please view the following websites to obtain the cook off recipes.
www.acfcoloradochefs.org
www.eatrightcolorado.org
www.eatrightdenver.org
www.denvermetroguides.com
Valley Country Club - Bulk Recipe Template
Item Name:
Date
5/9/2008
Caribbean Lamb Stew
Serves 100
Ingredient
Quantity
Measure
Prep Instructions
Oil, Olive Blended
4
fl oz
Onion, Red
8
ea
Diced Medium
Garlic, Fresh
12
Cloves
Stemmed, Chopped
Oregeno, Dried
3
Tbsp
Mint, Dried
3
Tbsp
Garam Masala, Ground
3
Tbsp
Allspice, Ground
2.5
Tsp
Tomato, Ground Canned
4
Can
Zucchini, Medium Sized
18
ea
Diced Medium
Yellow Squash, Medium
18
ea
Diced Medium
Lamb, Loin
25
pounds
Trimmed of excess fat, diced large
Beans, Garbanzo, cooked
32
cups
1 cup pureed, 1 cup whole
Chicken Broth, no salt
32
cups
Cous Cous, Israeli, Cooked
32
cups
Jerk Paste
33
Tbsp
Pepper, Black Ground
0.5
tsp
Cilantro, Fresh
cooked in no sodium chicken broth
4
oz wt
Chopped, NO Stem
1
Ea
$
Yield
Q Factor
-
Total Cost
Methodology
yield cost
$
-
$
#DIV/0!
Chef Jackson Lamb - Director of Culinary Administration
• Metropolitan State College
• Jamaica Jerky Tequila Turkey,
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with a black bean, corn, mango salsa
1 pound or 1 (15 1/2 ounce) can black beans, drained and rinsed
1 cup cooked corn (cut from about 2 ears)
¼ mango, small cubes
¼ cup minced cilantro sprigs, washed well and spun dry
¼ cup minced red pepper or pimento
2 pounds baked turkey breast, shredded (seasoned with Jamaica Jerk
spice)
1 oz. tequila
Juice of 1 lime
3 avocados, sliced
In a large bowl toss together black beans, corn, mango, cilantro, and
red pepper. Set aside.
Shred the turkey in long strips, re-season with Jerk spice, (if
necessary) add tequila and lime juice. Allow to sit 30 minutes.
For service, lay the 3 oz of turkey strips over 1 cup of the salsa
mixture.
Garnish with a slice of avocado. Serve.
Nutritional Analysis: 3oz of turkey strips with 1 cup salsa mixture
equals
377 calories, 11g fat (25% fat from calories), 1.75g saturated fat (4% sat
fat from calories), 60 mg cholesterol, 563 mg sodium, 38g
Carbohydrates, 13g fiber, 32g protein.
Sixto’s Island Stew
by John Tusa
Zucchini 10 oz
Yellow Onion 12 oz
Bell Pepper 5 oz
Plantain 12 oz
Yam 18 oz
Carrot 10 oz
Garlic, Chpd 1 oz
Jalapeno 1 each
Beef Tenderloin, Shaved 2 Lbs
Sauté all Vegs in1 ½ oz XVOO
Add 3 qts Chicken Stock
Cinnamon ¼ tsp
Oregano ½ tsp
Sea Salt ½ tsp
Allspice ¼ tsp
Cumin ¼ tsp
Chili Powder ½ tsp
White Pepper ¼ tsp
Ginger Powder ¼ tsp
SIMMER VEGGIES UNTIL TENDER
STRAIN OUT THE LIQUID
THICKEN LIQUID w/ 2 oz ROUX
ADD VEGGIES BACK TO 75% of LIQUID
SERVE ON 3 OZ BROWN RICE IN CENTER
OF PASTA BOWL, SURROUD RICE WITH
8 OZ OF THE VEGGIE MIX, MOUND 2 OZ
OF THE THIN TENDERLOIN, TOP WITH
2 OZ OF VERY HOT SAUCE,
GARNISH WITH ¼ OZ GREEN ONION
Black Bean-Polenta Fries Recipe
by Kelsey Bennett and Eric Stein Yield: 8 Servings
Black Beans, Cooked 1 Cup Chili Powder 2 tsp
Milk 1%
3 Cups
Kosher Salt 1 tsp
Water 2 ½ Cups
Cornmeal 2 ½ Cups
Method of Preparation: Preheat oven to 375°F.
• Grease two half sheet trays lined with parchment. In the
blender combine black beans and milk. Puree until smooth.
• Combine puree with remaining ingredients in a large saucepan.
• Bring mixture to boil while stirring. Cook, stirring, for about 25
minutes, or until the polenta is completely cooked.
• Transfer the polenta to the sheet trays and allow to cool
completely. Once set, cut ¼’ x ¼’x 2’ fries.
• Place fries on parchment lined sheet trays, and place in oven.
• Cook for 5 minutes, or until fries “crisp”.
• Serve 5 polenta fries with each portion of Scallop Ceviche.
Nutritional Analysis per Serving: Calories - Total Fat - Saturated
Fat - Protein -Calories - 210Total Fat – 2.5gSaturated Fat –
1gProtein – 8gCarbohydrates – 39gFiber – 4gCholesterol –
5gCalcium – 121mgIron – 1.77mgSodium – 300mg
• Scallop Ceviche
Recipe by Eric Stein and Kelsey Bennett
Yield: 4 Servings
Ingredients:
Scallop, poached12 ounces
Lime Juice4 Tablespoons
Tomato, diced1 ½ Cups
Orange, segmented, chopped1 Cup
Red Onion, diced½ Cup
Cilantro, minced 4 Tablespoons
Jalapeno, seeded, minced1 Tablespoon
• Method of Preparation:
• Slice scallop into 3 pieces.
Mix together lime juice, tomato, orange, red onion, cilantro, and
jalapeno.
• Place 2/3 Cup of Ceviche on plate. Arrange slices of scallop on top of
mixture.
• Spoon enough ceviche liquid onto scallop to moisten.
• Serve with Green Papaya Salad and Black Bean-Polenta Fries
• Nutritional Analysis per Serving: Calories - 140Total Fat – 1.5 saturated
Fat – 0 gProtein – 21 gCarbohydrates – 11 gFiber – 2 gCholesterol – 45
mgCalcium – 130 mgIron – 2.8 mgSodium – 230 mg
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Green Papaya Salad
Recipe by Eric Stein and Kelsey Bennett Yield: 4 servings
Rice Vinegar2/3 Cup
Olive Oil¼ Cup
Green Papaya, peeled, grated1 pound
Red onion, diced ½ Cup
Cilantro, chopped 3 TSP
Jalapeno, seeded, minced1 TSP
Red Bell Pepper1 Cup
English Cucumber, julienne1 Cup
Mixed Salad Greens 2 Cups
Method of Preparation: 1. Combine rice vinegar and olive oil in a
mixing bowl.
• 2. Place all remaining ingredients, except the salad greens, in the
bowl with the dressing, toss to coat, and cover and chill for 1 hour.
Drain dressing and toss with salad greens.
• 3. Serve with Scallop Ceviche and Black Bean-Polenta Fries.
• Nutritional Analysis per Serving:Calories - 220Total Fat – 0.15
gSaturated Fat – 0.03 gProtein – 1 gCarbohydrates – 21 gFiber – 4
gCholesterol – 0 mgCalcium – 56.25 mgIron – 0.8 mgSodium – 20
mg
1st Place
Caribbean Chicken Tacos
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Nutrients
Calories 690 kcal
Dietary Fiber 16 g
Fat 16 g
Saturated Fat 1.4 g
Sodium 606.5 mg
Pyramid Servings
• Fruit
– 1.7 servings
• Vegetables
– 1.4 servings
Source: Esha Food Processor
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Caribbean Tacos
by Laura Brieser-Smith, RD, MPH, CH/FI & Scott Smith, CEC, CCE
Shell Yields: 2 ⅔ servings, 8 shells
Portion: 3 shells
1 cup Plantain, cooked mashed
1 cup Whole wheat pastry flour
2 tsp. Sugar
¼ tsp Baking powder
¼ tsp Baking soda
¼ tsp Sea salt
3 Tbl 1% vanilla soy milk
2 Tbl. Vegetable oil
1 Tbl. Water
2 tsp. Fat-free egg product
In a food processor combine: plantain, flour, baking powder, baking soda, and salt.
Blend for 15 seconds. Combine soymilk, oil, water, and egg product. With motor
running, add soy milk mixture to dry ingredients. Process until dough forms a ball,
about 20 seconds.
With floured hands, portion dough into approximately 1 ¾ oz balls. Roll balls into 4”
circles. Place dough over taco basket and bake in a 350°F oven for approximately 20
minutes.
Remove from oven and allow to cool slightly.
Taco Salsa
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Salsa
Yield: 2 servings)
Portion: 4 tsp. per taco
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3 oz. Mango, peeled, small diced
¼ oz Jalapeno, Brunoise
.66 oz Red bell pepper, small diced
½ oz Red onion, small dice
2 tsp. Cilantro, minced
1 tsp. Lime juice
Combine all ingredients and mix well. Allow mixture to sit to develop flavors.
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Nutrients
Calories 690 kcal
Dietary Fiber 16 g
Fat 16 g
Saturated Fat 1.4 g
Sodium 606.5 mg
Pyramid Servings
Fruit
– 1.7 servings
Vegetables
– 1.4 servings
Source: Esha Food Processor
Chicken Taco Filling
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Filling
Yield: 2 servings
Portion: ½ cup, divided
4 oz. Chicken Breast, boneless/skinless, small diced
1 oz. Onion, small diced
1 oz Green bell pepper, small diced
2 tsp Garlic, minced
½ cup Black beans, cooked, rinsed
½ cup Chicken broth, low sodium, low fat
½ tsp Oregano, dried
½ tsp Cumin
½ tsp Thyme, dried
¼ tsp Cinnamon, ground
¼ tsp Allspice, ground
1/8 tsp Black pepper, ground
1/8 tsp Sea salt
6 Tbl. Brown rice, cooked
2 Tbl Green onion, sliced
1 tsp Cilantro, minced
1 tsp Lime juice
3 oz. cabbage, green, shredded