Allentown
57° F
Clear
Clear

Sunrise Chef: John Warner

Published On: Jul 18 2013 06:19:08 PM CDT
Updated On: Jul 19 2013 11:28:06 AM CDT

Sunrise Chef: John Werner

Boyertown native John Warner is cooking up some unique dishes you may be surprised to find near Amish Country Pennsylvania.  Chef Warner and his creations can be found at the Virginville Hotel in Virginville, Berks County.

ELK STROGANOFF- 4 serving

1 lb Elk meat bite size cubes
4 oz Fresh sliced mushrooms
1/4 c. sliced green onion
1 sm can mushroom soup
1/2 c. sour cream
1 T merlot
1 t. chopped fresh garlic
1 t. thyme
1 t. beef base
1/4 olive oil
Salt and Pepper
8 oz egg noodles, cooked

Sautee meat in olive oil till almost done to desired temp then add mushrooms, garlic, green onion and sauté until tender. Add remaining ingredients and cook on medium heat for 10 minutes. Season with salt and pepper and
adjust to desired consistency with milk or cream. Serve over cooked egg noodles.

THAI TUNA- 4 servings

5 stalks cleaned, thin sliced lemon grass
1 T. chopped fresh garlic
1 1/2 T. chopped fresh ginger
1/4 c. chili sauce
1/4 c. Soy sauce
1/4 c. Fish sauce
1/4 c. sugar
1/2 t. salt
1/2 c. olive oil
Desired salad mix
Sushi grade Ahi Tuna

BAKED ALASKA- 4 serving

Desired flavor 1/2 inch sponge cake cut with round 3 inch cutouts (2 per serving)
1 pint black cherry ice cream
4 egg whites
1/2 cup sugar
pinch cream of tartar

Beat egg whites with cream of tartar till soft peaks appear. Gradually add sugar till stiff peaks appear.
Scoop ice cream on 1 cake cutout and form round. Add cake cutout on top. Ice completely with meringue and rough up surface with fork. Cook in 450 convection for 2 min. or torch to golden brown.