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CHEF JOSH CAPON’S

BUFFALO + ASIAN BBQ CHICKEN LOLLIPOPS Makes about 20–24 Lollipops

INGREDIENTS 5 lbs Chicken Wingettes 1 cup AP flour

2 tbsp Tabasco 2 tsp fresh lime juice

1 bottle Franks hot sauce (or your favorite brand of buffalo sauce)

1 cup seasoned rice wine vinegar Vegetable oil (for frying)

1 pint bleu cheese dressing 2 cups Hoisin sauce

Black and white sesame seeds Celery, carrot and cucumber sticks

1

/4 cup soy sauce

Salt & Pepper

METHOD OF PREP 1.

Chop off both ends of the wingettes using a cleaver removing the joints. Pull out one of the two bones and push the meat to one side. Set aside

in fridge till ready to use. 2. To make the Asian BBQ sauce, in a mixing bowl whisk together 3.

the hoisin sauce, soy sauce, lime juice and Tabasco and set aside. Marinate the cucumber sticks in the rice wine vinegar for one hour

4.

then remove and place in fridge. Preheat fryer to 375-degrees.

5.

Season wings in a mixing bowl with salt and pepper and lightly dust with flour. Fry at 375-degrees in small batches till cooked and golden brown.

6.

Let drain and place in bowl and lightly season with salt. Toss with your choice of sauce and coat all sides. Serve the Buffalo wings with the blue cheese and carrot and celery sticks. Garnish the Asian BBQ wings with the toasted sesame seeds and pickled cucumbers.

7.

Serve immediately!

Toastmaster 4-Liter Deep Fryer, $86


CHEF JOSH CAPON’S

GREEN DRAGON SHRIMP SKEWERS Makes 8 Skewers

INGREDIENTS 1 lb 16-20 count Shrimp 2 cups fresh cilantro

1 clove garlic 1 /2 cup grape seed oil or olive oil

1 jalapeno seeded 1 bunch scallions

2 lemons Salt & Pepper

1

/4 cup fresh ginger

METHOD OF PREP 1. 2.

Clean, devein shrimp and remove tails and place in fridge. In a food processor or blender, puree all the ingredients

to make a green paste marinade. Place in fridge till ready to use. 3. Toss the shrimp in a mixing bowl with enough marinade 4. 5.

to evenly coat the shrimp. Place two shrimps on each skewer and place in fridge till ready to cook. Get a grill pan or BBQ nice and hot. Season the shrimp skewers with salt and pepper and drizzle with a little oil and grill approximately two minutes on each

side till firm to the touch or bake in a 350-degree oven for 8–10 minutes. 6. Grill the half lemons for a couple of minutes. 7.

Arrange on a platter and garnish with the grilled half lemons and a few sprigs of fresh cilantro.

8.

Serve immediately.

cooks Mini Food Chopper, $40

cooks Cast Iron Reversible Grill/Griddle, $60


CHEF JOSH CAPON’S

PRESSED CUBAN SANDWICH Makes 8 Sandwiches

INGREDIENTS 2 lb boneless pork loin roast 1 lb honey cured ham sliced thin

2 cups yellow mustard 1 cup mayo (optional)

1 /2 cup Dijon mustard 1 lb sliced Swiss cheese

1 stick butter 8 hero rolls, or Cuban bread, or 8-inch

8 Kosher dill pickles sliced thin lengthwise

sections of French or Italian bread. Salt & Pepper

METHOD OF PREP 1.

2.

Preheat oven to 375-degrees. Season pork loin with salt and pepper and brush with Dijon mustard. Place pork, fat side down in a hot cast iron pan with a little oil and sear for 5 minutes and turn loin over. Put in oven for 40 to 45 minutes, or until the internal temperature reaches 145-degrees for medium rare (for medium to 160-degrees). Remove roast from oven and let rest 10 minutes. Slice very thinly on a slicer and set slices aside.

3. 4.

Mix the yellow mustard and mayo together in a bowl. Spread both halves of the bread with a thin layer of mustard + mayo mixture.

5.

Layer bread with roast pork, ham, pickles and Swiss cheese. Wrap in plastic and place in fridge till ready to cook.

6.

Heat up a grill pan or a griddle and spread butter on both sides of the sandwiches.

7.

Place the sandwiches on the hot Panini press and get one side nice and golden and turn. Get them nice and golden brown till cheese starts to melt.

8.

Slice and serve immediately.

Hamilton Beach Panini Press Gourmet Sandwich Maker, $75

cooks Meat Slicer, $120


CHEF JOSH CAPON’S

ROASTED FILET MIGNON CHEESESTEAK with caramelized onions, Gruyere and Dijonnaise Serves 4

INGREDIENTS 1 pc beef tenderloin (trimmed and tied) 4 red onions

2 cup Dijon mustard 2 loaves Italian or French bread

1 lb gruyere cheese (sliced) 2 cups mayonnaise

1 /2 cup extra virgin olive oil (EVOO) Salt and pepper

METHOD OF PREP 1.

2.

Season filet with salt and pepper and sear in a hot pan on all sides and place in a 400-degree oven until medium rare. Set aside and let rest. When rested, slice into thin slices. Mix Dijon and mayonnaise in a small mixing bowl.

3.

Slice red onions and sautĂŠ over medium heat until caramelized and season with salt and pepper.

4.

Slice bread lengthwise into 8-inch pieces or leave whole. Spread both sides evenly with Dijonnaise, placed the sliced meat on the bread, top with a thin layer of onions and cheese. Wrap in aluminum and place back in oven or on a panini press until toasted and cheese is melted.

5.

Serve immediately.

Hamilton Beach Panini Press Gourmet Sandwich Maker, $75

cooks Meat Slicer, $120


CHEF JOSH CAPON’S

SAUSAGE AND PEPPERS SERVED WITH TOASTED GARLIC BREAD AND FRESH MOZZARELLA Serves 4

INGREDIENTS 5 lb sweet or hot Italian sausage 2 red peppers — julienned

6 plum tomatoes — julienned and seeds removed

2 yellow peppers — julienned 2 red onions — julienned

1 tsp red Chile flakes 2 loaves of Italian bread 2 lb fresh mozzarella — sliced Salt and pepper

5 cloves garlic — shaved 1 bunch basil 1 cup extra virgin olive oil (EVOO)

METHOD OF PREP 1.

Bake sausage in a 375-degree oven until lightly golden brown for about 10 minutes and let cool. When cool, slice on a diagonal.

2.

In an electric skillet, sauté the sliced onions and garlic in the EVOO until golden brown.

3. Add the peppers and sauté till soft. 4. Add the tomatoes and season with salt & pepper and a touch of red Chile flakes. 5. Add the sliced sausage and cook on a low heat for about 15–20 minutes. Finish with the fresh basil and serve with toasted garlic bread and a slice 6.

of fresh mozzarella (Optional). Serve out of the ceramic skillet keeping warm on a very low heat like you are outside in a parking lots!

cooks 12x12" Ceramic Electric Skillet, $60


CHEF JOSH CAPON’S

GUACAMOLE Serves 4

INGREDIENTS 2 ripe Hass avocados 1 red onion

1 bunch fresh cilantro 2 limes

1 jalapeno (seeded) 2 plum tomatoes (seeded)

1 tbsp extra virgin olive oil (EVOO) Salt & pepper

METHOD OF PREP 1.

2.

Chop the red onion, jalapeno and tomato into a small dice. Season with salt and pepper and add some chopped cilantro, the EVOO and the juice of the fresh limes to taste to make a pico de gallo. In a separate bowl, mash the avocados and fold in half the pico de gallo. Adjust seasoning and garnish with a little of the pico de gallo on top, a wedge of lime and a sprig of cilantro.

3.

Serve with warm tortilla chips.

JCPenney Home™ 7-pc. Porcelain Salad Serving Set, $80

JCPenney Home Whiteware Divided Server on Bamboo Tray, $70


BIG GAME tailgating recipes from Chef Josh Capon and JCPenney