Kansas City Kansas Community College Studnets WON the Hen House Winter Extravaganza High School Culinary Arts competition!!!!!! Awesome job boys!! They also were invited back today to be the Sous Chef's for the Top Chef competing chefs today!

What an exciting day it was yesterday for the School, Instructors, Parents and Students. We were ALL very proud of them.

Below is the winning dish and recipes that the students executed to profection! They did a Fall Harvest Tower.

Check it out. Will get some pictures posted when I can, I was busy with them and watching I did not have time to take pics, but we had plenty of photos ops. will get some psoted.

Great Job Students!!

Chef Richard

FALL HARVEST STEAK & SQUASH/POTATOE HASH TOWER:

Ingredients:

Steak Preparation:

1 each 8 oz. Strip Steak

2 TB. Chef Mark Allen’s Steak Supreme

3 TB. Olive Oil or Grape Seed Oil

Drizzle the steak on both sides with the oil and sprinkle the seasoning blend on both sides of the steak.

In a sauté pan, heat the oil over medium high heat. Place the steak in the pan and sear on both sides for 4 minutes each. Turning after 2 minutes each time. Once steak is seared turn the heat down to medium and allow the the steak to cook to desired temperature.

Fall Potato-Squash Hash:

1 pound Russet Potato or Gold Yukon potatoes, peeled, diced 1/4” cubes

1 each Fall Squah (Zucchini, Yellow or Patty pan) 1/4” cube dice

1/2 each Yellow pepper, seeded, 1/4” cube dice

1/2 each Red Pepper, seeded, 1/4” cube dice

2 tsp. Chef Mark Allen’s Steak Supreme Seasoning

2 TB. Melted Butter

1/4 cup Chicken Stock

1 TB. Chef Mark’s Roasted Red Pepper Aioli

After preparing the vegetables with the 1/4” cube diced. Melt the butter in sauté pan, sauté the potatoes for about 3-5 minutes, add the squash and peppers, and cook until just turning tender. Add the Chicken Stock and cook for about 3 minutes until potatoes are tender. Remove from the heat and hold warm. Just before serving fold in the Aioli Sauce.

Fried Green Tomato:

1 each Green Tomato, sliced 1/4” thick

1 cup Flour, all purpose

2 tsp. Chef Mark Allen’s Roasted Herb Hearty Cajun Style Seasoning

1 cup Buttermilk

Mix the seasoning with the flour to make a fry flour. Dip the tomato slices into the buttermilk and dredge into the flour, dip into the buttermilk a second time and dredge one more time in the flour. Deep fry the tomato slices, until a nice golden brown crust is formed. Remove immediately. Done not over cook or the slices will turn mushy.

Drain on paper towels and hold warm for service.

Fig Gastrique:

1 each Shallot, minced

2 TB. Butter

2 Tbs. Oil

Heat Butter & oil in a sauce pan and sweat the shallots until soft.

1 cup Dried Figs, minced

1/4 cup Water

4 TB. Sugar

Add the figs to the shallot mixture and allow to come to a boil, once boiling, allow to reduce down to a syrup.

1/4 cup Fre Red Wine

1/4 cup Balsamic Vinegar

As the syrup thickens, add the wine, and balsamic vinegar. Allow to come back to a boil, cook until a nice honey consistency. Remove from the heat and stain through a china cap using a ladle to extract all the juice and flavor from the fig mixture. Hold warm.

Assembly:

Place the Fried Green Tomatoes on the plate separating each one, line them up in a stright line. Top the tomatoes with the Potato Squash Hash. Slice the strip steak into nice thick pieces about 1/8” thick and fan 4-5 pieces on top of the hash. Garnish with a srpig of Fresh Herbs if available and drizzle the top of the tower with the Fig Gatrique allowing it to come down the sides.