Recipes by Steve Kelley, CSU Residential Dining Services Production Chef
Cooked Red Rice
- 1 C Red Rice
- 3 C Water
- 1 T Tuna Spice Rub
Place rice, water and spice rub in rice cooker and cook until fork tender (20 min). Transfer to 1/3 pan in chaffer to keep hot.
4 servings/ 3 oz. per serving
Red Rice Stir-fry
- 2 C Kale Leaves
- 1 C Edamame Podded
- ¼ C Diced Onion
- ¼ C Brunoise Carrot
- ¼ C Diced Celery
- 1 T Minced Garlic
- 1 T Minced Ginger
- 2 C Cooked Rice
- 1 T 10% Olive Oil Blend
- ½ T Sesame oil
- ¼ C Mirin
- 2 T Fish Sauce
- 1 tsp. Coriander
- 1 tsp. Allspice
- ½ tsp. Ground Ginger
- 1 tsp. Granulated Garlic
Wash and clean kales, save stems for juice, depod edamame. Blanch kale leaves for 2 min then shock in ice bath. Blanch podded edamame for 2 min, shock in ice bath. Pan sear edamame in oils until light brown and reserve for service. Sauté onions, carrots, celery in oils for 3-4 min, add garlic, ginger and sauté for 2-3 min. Add kale, cooked rice, mirin, fish sauce and spices. Cook until rice has absorbed liquid. Adjust salt and spices. Hold in 1/3 pan until service.
4 servings/ 4 oz. servings
Kale Salad
- 2 tsp. Miso Paste
- 1 T Rice Wine Vinegar
- 1 tsp. Minced Garlic
- 1 tsp. Minced Ginger
- 2 tsp. Minced Shallot
- ¼ C Julienne Yellow/ Red Pepper
- ½ tsp. Sesame Oil
- 1 T 10 % Olive oil Blend
- 1 C Chiffonade Kale
- To taste Salt
Mix miso, garlic, ginger, shallot and vinegar. Julienne peppers and place in ice bath to curl peppers. Slowly add oils to make vinaigrette, toss kale and peppers in vinaigrette. Place in chaffer until service to lightly wilt salad.
4 servings/ 2 oz. per serving
Kale Caviar
- 70 grams Kale Stem Juice
- 1 each Garlic Clove
- ½ oz. Peeled fresh Ginger
- .7 grams Agar Agar
- To taste Salt and Pepper
- 4 C 10% Olive Oil Blend
Blanch and shock (ice bath) kale stems with garlic and ginger. Juice kale, ginger and garlic into a small bowl. Add agar agar to juice and simmer until dissolved. Pull juice into syringe and drop juice into ½ pan oil, let stand until formed. Strain caviar and reserve oil for later use.
5 Caviar per serving 1 oz. total
Edamame Cream Sauce
- ½ C Blanched edamame
- 2 C Heavy Cream
- 1 T Garlic
- 1 T Peeled Fresh Ginger
- 1 T Kale juice
- 1 tsp. Ground Black Pepper
- 1/2 tsp. Ground Ginger
- 1 tsp. Ground Coriander
- 2 tsp. Salt
- 2 T Butter
Add all ingredients except butter to stock pot and simmer until flavor is infused into cream and reduced by 1/2 (10min). Blend sauce with immersion blender and slowly add butter. Strain sauce into squeeze bottles and hold hot.
4 serving/1.5 oz. per serving
Black Tea Encrusted Tuna
- 8 oz. Ahi Tuna Loin
- 2 T Smoked Black Tea
- 2 tsp. Dried Orange Peel
- 1 tsp. Ground Ginger
- 1 tsp. Ground coriander
- ½ tsp. Allspice
- 2 tsp. Wasabi Powder
- 1/2 tsp. Ground Black Pepper
- 1 tsp. Kosher Salt
- 2 oz. 10% Olive Oil Blend
- 1 oz. Sesame Oil
Mix spices and encrust tuna loin. Sear tuna in medium hot pan for 5-10 seconds per side. Let tuna rest and slice tuna on a bias.
4 serving/ 2 oz. per serving.
