Caribbean

1

• Caribbean
• Throw Down!

2

• A Special Thanks to our Sponsors!
• We could not have put this event together without
  the followingAllesi DessertsAmerican Culinary
  Federation Colorado Chefs Association Joan
  BrewsterBig Haus BBQBoulder FoodsBuckhead
  BeefColorado Beef CouncilColorado Dietetic
  Association Sue PiergeorgeCoosmansDenver
  Dietetic AssociationDenver Metro Guide
  www.denvermetroguides.comEric Stein Johnson
  and Wales UniversityMcCormick SpicesMicrolife
  USA www.microlifeusa.com (Balance Log
  software)PanapescaPurdue FoodsRed Bird
  FarmsRolandSuperior LambSweet StreetSysco
  FoodsUnilever FoodsVal Lark who coordinated the
  samplesWynkoop Brewery
• Please view the following websites to obtain the
  cook off recipes.www.acfcoloradochefs.orgwww.eat
  rightcolorado.orgwww.eatrightdenver.orgwww.denve
  rmetroguides.com

3
(No Transcript)
4

• Chef Jackson Lamb - Director of Culinary
  Administration
• Metropolitan State College
• Jamaica Jerky Tequila Turkey,
• with a black bean, corn, mango salsa
• 1 pound or 1 (15 1/2 ounce) can black beans,
  drained and rinsed 1 cup cooked corn (cut from
  about 2 ears) ¼ mango, small cubes
• ¼ cup minced cilantro sprigs, washed well and
  spun dry ¼ cup minced red pepper or pimento 2
  pounds baked turkey breast, shredded (seasoned
  with Jamaica Jerk spice)1 oz. tequila
• Juice of 1 lime
• 3 avocados, sliced
• In a large bowl toss together black beans, corn,
  mango, cilantro, and red pepper. Set aside.
• Shred the turkey in long strips, re-season with
  Jerk spice, (if necessary) add tequila and lime
  juice. Allow to sit 30 minutes.
• For service, lay the 3 oz of turkey strips over 1
  cup of the salsa mixture.
• Garnish with a slice of avocado. Serve.
• Nutritional Analysis 3oz of turkey strips with 1
  cup salsa mixture equals
• 377 calories, 11g fat (25 fat from calories),
  1.75g saturated fat (4 sat fat from calories),
  60 mg cholesterol, 563 mg sodium, 38g
  Carbohydrates, 13g fiber, 32g protein.

5
Sixtos Island Stewby John Tusa

• Zucchini 10 oz SIMMER VEGGIES UNTIL TENDER
• Yellow Onion 12 oz STRAIN OUT THE LIQUID
• Bell Pepper 5 oz THICKEN LIQUID w/ 2 oz ROUX
• Plantain 12 oz ADD VEGGIES BACK TO 75 of
  LIQUID
• Yam 18 oz
• Carrot 10 oz SERVE ON 3 OZ BROWN RICE IN CENTER
• Garlic, Chpd 1 oz OF PASTA BOWL, SURROUD RICE
  WITH
• Jalapeno 1 each 8 OZ OF THE VEGGIE MIX, MOUND 2
  OZ
• Beef Tenderloin, Shaved 2 Lbs OF THE THIN
  TENDERLOIN, TOP WITH
• Sauté all Vegs in1 ½ oz XVOO 2 OZ OF VERY HOT
  SAUCE,
• Add 3 qts Chicken Stock GARNISH WITH ¼ OZ GREEN
  ONION
• Cinnamon ¼ tsp
• Oregano ½ tsp
• Sea Salt ½ tsp
• Allspice ¼ tsp
• Cumin ¼ tsp
• Chili Powder ½ tsp
• White Pepper ¼ tsp
• Ginger Powder ¼ tsp

6

• Black Bean-Polenta Fries Recipe
• by Kelsey Bennett and Eric Stein Yield 8
  Servings
• Black Beans, Cooked 1 Cup Chili Powder 2 tsp
• Milk 1 3 Cups Kosher Salt 1 tsp
• Water 2 ½ Cups Cornmeal 2 ½ Cups
• Method of Preparation Preheat oven to 375F.
• Grease two half sheet trays lined with parchment.
  In the blender combine black beans and milk.
  Puree until smooth.
• Combine puree with remaining ingredients in a
  large saucepan.
• Bring mixture to boil while stirring. Cook,
  stirring, for about 25 minutes, or until the
  polenta is completely cooked.
• Transfer the polenta to the sheet trays and allow
  to cool completely. Once set, cut ¼ x ¼x 2
  fries.
• Place fries on parchment lined sheet trays, and
  place in oven.
• Cook for 5 minutes, or until fries crisp.
• Serve 5 polenta fries with each portion of
  Scallop Ceviche.
• Nutritional Analysis per Serving Calories -
  Total Fat - Saturated Fat - Protein -Calories -
  210Total Fat 2.5gSaturated Fat 1gProtein
  8gCarbohydrates 39gFiber 4gCholesterol
  5gCalcium 121mgIron 1.77mgSodium 300mg

7

• Scallop Ceviche
• Recipe by Eric Stein and Kelsey Bennett
• Yield 4 Servings Ingredients
• Scallop, poached12 ounces
• Lime Juice4 Tablespoons
• Tomato, diced1 ½ Cups
• Orange, segmented, chopped1 Cup
• Red Onion, diced½ Cup
• Cilantro, minced 4 Tablespoons
• Jalapeno, seeded, minced1 Tablespoon
• Method of Preparation
• Slice scallop into 3 pieces.
• Mix together lime juice, tomato, orange,
  red onion, cilantro, and jalapeno.
• Place 2/3 Cup of Ceviche on plate. Arrange
  slices of scallop on top of mixture.
• Spoon enough ceviche liquid onto scallop to
  moisten.
• Serve with Green Papaya Salad and Black
  Bean-Polenta Fries
• Nutritional Analysis per Serving Calories -
  140Total Fat 1.5 saturated Fat 0 gProtein
  21 gCarbohydrates 11 gFiber 2 gCholesterol
  45 mgCalcium 130 mgIron 2.8 mgSodium 230 mg

8

• Green Papaya Salad
• Recipe by Eric Stein and Kelsey Bennett Yield
  4 servings
• Rice Vinegar2/3 Cup
• Olive Oil¼ Cup
• Green Papaya, peeled, grated1 pound
• Red onion, diced ½ Cup
• Cilantro, chopped 3 TSP
• Jalapeno, seeded, minced1 TSP
• Red Bell Pepper1 Cup
• English Cucumber, julienne1 Cup
• Mixed Salad Greens 2 Cups
• Method of Preparation 1. Combine rice vinegar
  and olive oil in a mixing bowl.
• 2. Place all remaining ingredients, except the
  salad greens, in the bowl with the dressing, toss
  to coat, and cover and chill for 1 hour. Drain
  dressing and toss with salad greens.
• 3. Serve with Scallop Ceviche and Black
  Bean-Polenta Fries.
• Nutritional Analysis per ServingCalories -
  220Total Fat 0.15 gSaturated Fat 0.03
  gProtein 1 gCarbohydrates 21 gFiber 4
  gCholesterol 0 mgCalcium 56.25 mgIron 0.8
  mgSodium 20 mg

9
1st PlaceCaribbean Chicken Tacos

• Nutrients
• Calories 690 kcal
• Dietary Fiber 16 g
• Fat 16 g
• Saturated Fat 1.4 g
• Sodium 606.5 mg
• Pyramid Servings
• Fruit
• 1.7 servings
• Vegetables
• 1.4 servings

Source Esha Food Processor
10

• Caribbean Tacos
• by Laura Brieser-Smith, RD, MPH, CH/FI Scott
  Smith, CEC, CCE
• Shell Yields 2 ? servings, 8 shells Portion 3
  shells
• 1 cup Plantain, cooked mashed
• 1 cup Whole wheat pastry flour
• 2 tsp. Sugar
• ¼ tsp Baking powder
• ¼ tsp Baking soda
• ¼ tsp Sea salt
• 3 Tbl 1 vanilla soy milk
• 2 Tbl. Vegetable oil
• 1 Tbl. Water
• 2 tsp. Fat-free egg product
• In a food processor combine plantain, flour,
  baking powder, baking soda, and salt. Blend for
  15 seconds. Combine soymilk, oil, water, and egg
  product. With motor running, add soy milk mixture
  to dry ingredients. Process until dough forms a
  ball, about 20 seconds.
• With floured hands, portion dough into
  approximately 1 ¾ oz balls. Roll balls into 4
  circles. Place dough over taco basket and bake in
  a 350F oven for approximately 20 minutes.
• Remove from oven and allow to cool slightly.

11
Taco Salsa

• Salsa Yield 2 servings) Portion 4 tsp. per
  taco
• 3 oz. Mango, peeled, small diced
• ¼ oz Jalapeno, Brunoise
• .66 oz Red bell pepper, small diced
• ½ oz Red onion, small dice
• 2 tsp. Cilantro, minced
• 1 tsp. Lime juice
• Combine all ingredients and mix well. Allow
  mixture to sit to develop flavors.
• Nutrients
• Calories 690 kcal
• Dietary Fiber 16 g
• Fat 16 g
• Saturated Fat 1.4 g
• Sodium 606.5 mg
• Pyramid Servings
• Fruit
• 1.7 servings

12
Chicken Taco Filling

• Filling Yield 2 servings Portion ½ cup,
  divided
• 4 oz. Chicken Breast, boneless/skinless, small
  diced
• 1 oz. Onion, small diced
• 1 oz Green bell pepper, small diced
• 2 tsp Garlic, minced
• ½ cup Black beans, cooked, rinsed
• ½ cup Chicken broth, low sodium, low fat
• ½ tsp Oregano, dried
• ½ tsp Cumin
• ½ tsp Thyme, dried
• ¼ tsp Cinnamon, ground
• ¼ tsp Allspice, ground
• 1/8 tsp Black pepper, ground
• 1/8 tsp Sea salt
• 6 Tbl. Brown rice, cooked
• 2 Tbl Green onion, sliced
• 1 tsp Cilantro, minced
• 1 tsp Lime juice
• 3 oz. cabbage, green, shredded