Allentown
79° F
Mostly Cloudy
Mostly Cloudy
 

Sunrise Chef: Nicholas Sandt

Published On: Mar 07 2014 07:25:18 AM CST
Updated On: Mar 07 2014 02:38:59 PM CST

Sunrise Chef Nick Sandt

The Culinary Experience & Catering company -- Nicholas Sandt, Dori Kichline, Bill Casaceli and Nicole Hendershot joined WFMZ for our Sunrise Chef series.  The catering company is also hosting a bridal show on March 30.  You can find more info and register on The Culinary Experience & Catering's website.

Bracioli with Garlic Herb Pasta
Take your favorite cut of beef, and pound out very thin, then paint with olive oil and salt and pepper liberally, sprinkle a fine layer of Pecorino Romano Cheese, then a layer of baby spinach, and lastly a layer of prosciutto, roll up steak and filling and sear all sides in a very hot pan, lastly drop in a pot of your favorite sauce and bake 325 degrees for 90 min.

To make the Pasta fill pot with salted water bring to boil while waiting for water to boil take butter, olive oil, garlic and herbs wisk together in bowl. now that the water has started to boil add water and cook till noodles are soft or to your liking, strain add pasta to bowl of seasonings and toss together add pasta to plate, place bracioli on top of pasta and add desired sauce.

Asian Wonton Cups
Toss red and green shredded cabbage, and carrots in your favorite Asian vinegarette and add to pre made wonton, or phillo cups.
Cranberry Brie Bites
Small dice brie cheese, candied cranberries, and place on water cracker serve as a light appetizer at your next party.


Roast Beef Crostini
Cut a baguette into coin shaped pieces, butter, salt and pepper lightly, toast till slightly crunchy, layer roast beef, horseradish aioli, and onion frizzles. Serve as accompaniment to meal heavier snack, or hors d' voeurs.
Steamed Salmon with Asparagus Tips, and a soy Ginger Vegetable Quinoa
Make pocket out of parchment paper for salmon steam till desire doneness,
bake asparagus on 375 for 5 to 7 min, make quinoa using low sodium chicken stock.