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Sunrise Chef: Randy Zerfass and Skills USA

Published On: Apr 19 2013 03:39:39 PM CDT
Updated On: Apr 19 2013 03:41:30 PM CDT

Sunrise Chefs: Skills USA

Chef Randy Zerfass of Northampton County Club helped with the Skills USA cooking competition.  Student chefs participate in the competition and some of the winners joined Chef Randy for this week's chef segment.  This year they presented Latin cuisine.

Corvina
Serving Size: 4

¾ lb Boneless skinless corvina filet cut into a 1 ½ inch square
Ground cumin ½ teaspoon
Salt to taste
Pepper to taste
Vegetable oil 1 tablespoon

1. Heat vegetable oil in a sauté pan
2. Sear to perfection

Fava Bean Relish
Serving Size: 4

blanched Fava Beans 4oz
blanched French Beans cut in 3rds
fire roasted corn/cut off cob 1 ear
cooked black beans ¼ cup
freshly chopped cilantro 1 tsp
sherry vinegar 1oz
olive oil 2oz
minced shallots 1 tsp
honey 1 tsp
salt and pepper to taste

1. Combine ingredients, let sit for a 30 minutes in the refrigerator
2. Serve cold

Salsa Romesco
Serving Size: 4

roasted plum tomatoes 4
roasted red pepper (seeded) 1
roasted garlic 1 clove
honey 1 tsp
sherry vinegar 2 Tbsp
crushed red pepper ¼ tsp
sliced almonds 1/3 cup
vegetable oil ½ cup
kosher salt to taste


Method: Combine tomatoes, roasted red pepper, garlic, honey, vinegar, and crushed red pepper in a food processer and puree until smooth. Add the almonds and process a bit before slowly adding the oil in a thin stream with the machine running, until the sauce is emulsified. Season to taste with salt. Store, refrigerated, in a sealed container until needed, up to 3 days.

Carne Asada a La Tampiquena
(grilled marinated skirt steak)
Guajillo Chile Marinade
guajillo chiles (seeded) 4
roasted garlic 5 cloves
minced fresh rosemary 1 Tbsp
minced fresh tyme 1 Tbsp
freshly ground pepper 1 Tbsp
honey 1 Tbsp
extra virgin olive oil 2 Tbsp
Kosher salt to taste
Steak
Beef skirt steak 1lb
Kosher salt/ pepper to taste
Put the chiles in a small heatproof bowl. Heat a kettle of water to scalding but not boiling. Pour the hot water over the chiles and cover by about 1 inch and let soak until the chiles are very soft and pliable, 5 to 10 minutes. Drain the chiles over a bowl to catch the soaking liquid. Transfer the chiles to a blender and puree, adding enough of the soaking liquid to form a smooth paste. Strain the chile paste through a fine-mesh sieve, pressing on the solids with the back of a wooden spoon.
Wipe the blender clean. Transfer the chile paste back to the blender and add the garlic, rosemary, thyme, and pepper. Puree until well combined. Slowly add first the honey, then the oil, each in a thin stream, and blend until the marinade is emulsified. Season to taste with salt.
Combine the steak and the marinade in a large zip lock bag. Seal the bag, put it in the refrigerator, and leave it to marinate overnight.

Salsa Chimichurri
Makes: 2 cups

small shallots finely diced 3 to 4
minced garlic ¼ cup
olive oil ½ cup
dried oregano 2 Tbsp
red wine vinegar ½ cup
granulated sugar 2 tbsp
minced fresh mint leaves ¼ cup
minced rosemary ¼ cup
chopped parsley 2 Tbsp
ancho powder 1 tsp
kosher salt to taste

In a small nonreactive saucepan over medium heat, combine the shallots, garlic, oil, and oregano and cook, stirring often, until the shallots are translucent, about 10 minutes. Take pan off of the heat, stir in vinegar, rosemary, and sugar, and allow to cool to room temperature. Fold in the mint, parsley, and ancho powder and season to taste with salt just before serving.

Boniato Papa Fritas
(Latin sweet potato)
boniato peeled and diced 1
heavy cream ¼ cup
butter ¼ cup
salt and pepper to taste
bread crumbs 1 cup
eggs beaten 1
flour 1 cup

1. Cook potato in salted water
2. Mash with a foodmill
3. Combine cream and butter
4. Make into quenelles
5. Dust with flour
6. Dip in egg wash
7. Roll in bread crumbs
8. Pan fry until golden brown


Ceviche
Serving Size: 4

fresh boneless, skinless sea bass fillet diced ½ pound
red onion, finely diced ½
extra virgin olive oil 2 Tbsp
coconut milk ¼ cup
zest and juice of lime 2
jalapeno chile minced 1
kosher salt to taste
plum tomato, finely diced 1
chopped fresh cilantro 2 Tbsp
minced chives 2 Tbsp
plantain chips, for garnish

Combine sea bass , onion, oil, coconut milk, and the lime zest and juice. a little jalapeno, season lightly with salt, mix well, and set the ceviche in the refrigerator to marinate for 30 minutes. To serve: divide into small cups and top with a plantain chip.