Ag tour 2008 Pictures
Ag tour Recipes
RECIPES FROM FPCHS
COBRA CAFE
Used for the 2008 St. Lucie County Ag Tour Luncheon.
ZUCCHINI BOATS
YIELD: 4 – 8 SERVINGS
4 MEDIUM ZUCCHINI DASH OF PEPPER
1/3 CUP ONION 1 CUP SHREDDED SHARP
1 TBSP BUTTER CHEDDAR CHEESE
¾ CUP CHOPPED TOMATOES 4 STRIPS BACON, CRISP-FRIED,
¼ TSP SALT CRUMBLED
Cook zucchini in boiling salted water in saucepan for 5 – 8 minutes or until tender-crisp; drain. Cut into halves lengthwise. Scoop out and chop pulp, reserving shells. Sauté onion in butter in skillet. Stir in zucchini pulp, tomatoes, salt, pepper, cheese, and bacon; mix well. Spoon into zucchini shells. Place in baking dish. Bake at 350F for 25 – 30 minutes or until mixture is heated through.
BBQ SHRIMP
This method of baking shrimp has nothing to do with barbeque
as the rest of the world knows it.
SERVES 6
4-6 LBS LARGE, UNCOOKED SHRIMP 1 TBS FRESH PARSLEY, MINCED
(HEADS ON OKAY) 2 TSP PAPRIKA
3 STICKS BUTTER 2 TSP OREGANO
½ CUP OLIVE OIL 2 TSP CAYENNE PEPPER
3 BAY LEAVES, CRUMBLED 2 TSP HOT PEPPER SAUCE
4 TBS FRESH LEMON JUICE 2 TSP BLACK PEPPER
2 TBS WORCESTERSHIRE SAUCE ¾ CUP CHILI SAUCE
4 CLOVES GARLIC, FINELY MINCED 2 LEMONS, SLICED THIN
Wash shrimp, spread out in a shallow baking pan. Combine all ingredients in a saucepan and simmer over low heat for 10 minutes. Pour this mixture over the shrimp mix thoroughly. Cover and refrigerate at least 2-3 hours, stirring occasionally. Preheat the oven to 300F and bake the shrimp for 20-30 minutes. This can be made the day before and refrigerated overnight.
This is a sloppy, messy, drippy dish, eat it with your fingers! Serve it with bread to sop up the delicious sauce. Provide lots of napkins or a bib. Great for backyard parties, disappears in a flash!
RICE IN THE PILAF STYLE
Originating in the Near East, Rice cooked in the pilaf style is sautéed before liquid is added. To make our pilaf, we have sautéed minced onion, carrot, and peppers in butter. To this we have added basmati rice, which has a nutlike flavor and aroma. The rice is sautéed along with the vegetables until it has a somewhat opaque color. To this, add your liquid. We have added a chicken stock. Bring to a boil, remove from heat, add bay leaf, bake covered in a hot oven – about 425F – for approximately 20 minutes or until rice kernels become tender. DO NOT STIR RICE DURING BAKING.
GARLIC KNOTS
USING VIENNA BREAD DOUGH
Vienna bread dough produces a loaf or roll with a crisp, slightly hard crust. This particular dough can be baked without steam and still produce a quality product. It can be formed into regular or mini loaves, today we have tied it in knots. This recipe has been used to create bread structures used in our café and by the Historical Society to create a ship and a lighthouse for one of their dinners. Working dough into structures creates many challenges for students to overcome as they problem solve in “real world” situations.
COBRA CAFÉ TOMATO BASIL SOUP
This was an experimental soup we feel turned out rather well. Stock – we used fresh chicken and some vegetable stock.
About 3 – 4 gallons 1 #10 can diced tomatoes, 2 bags dried cheese tortellini’s
fresh diced tomatoes kosher salt to taste
garlic to taste Complete Seasoning to taste
basil (recommend fresh), feta cheese optional,
garlic croutons optional.
We decided the soup would taste even better with the addition of fresh, homemade croutons, heavy on the garlic.
BAKED COBIA
Lightly grease with olive oil the bottom of a bake pan. Add cobia filets. Top with sliced onion, tomato, peppers, lemons. Lightly sprinkle with garlic and Gator Sprinkle. Bake covered at 350F until fish is cooked. Eemove lid at end of baking time to lightly brown dish.