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Sunrise Chef: Tomas Garrido

Published On: Aug 30 2012 04:02:49 PM CDT
Updated On: Aug 31 2012 04:05:34 PM CDT

Sunrise Chef: Tomas Garrido

Sodexo Business & Industry Solutions executive chef Tomas Garrido will be whipping up some of his culinary delights September 2nd at the Allentown Fair.  He previewed some of those recipes on 69 News at Sunrise.


Bob’s Celery Salad:
• 1 head of thinly sliced celery
• 2 small jars of pickled okra-thinly sliced-reserve liquid
• 1 small jar or peppadews-thinly sliced-reserve liquid
• 2 oz of toasted pignoli nuts
• 2 oz Extra virgin olive oil
Mix all the ingredient together and dress with the olive oil and reserved okra & peppadew liquid


Bob’s Delicious Filet of salmon:
• 3-5 pound salmon filet
• 1 cup of Hellman’s mayonnaise
• 1 cup of capers
• 1 bunch of fresh dill
• Salt & pepper to taste
Lightly season salmon with salt and pepper
Spread mayonnaise on serving side topped with capers and fresh dill
Bake in oven or cooked on hickory wood slab on the grill

Bob’s Glace Strawberries:
• Pint of strawberries
• 4 oz strawberry glaze
• 1 shot of grand marnier
Clean strawberries and set aside
In a bowl mix the liquor with the glazed
Add strawberries and tossed until glazed and served