We asked the alumni and professors featured in this issue's "Soul and Stomach" cover package to share some of their favorite original recipes with the Biola community, and — lucky for us — they did! So fire up the stove, pull out the knives and measuring cups, and get cooking!
Market Broiler’s Fisherman’s Stew
Courtesy of Rodney Couch (Market Broiler)
1 oz. Olive oil
1 oz. Garlic, chopped
4 ea. Mussels, fresh
4 ea. Clams, fresh
4 ea. Shrimp, 31/35, peeled and deveined, tail on
2 oz. Lobster, Maine, cut in two
2 ea. Scallops,10/20 cut in half
3 oz. Mahi mahi
2 oz. Calamari
Pinch Salt, kosher
Pinch Black pepper
2 oz. Clams in juice
2 oz. White wine
3 oz. King crab
3 oz. Snow crab
8 oz. Marinara sauce, prepared
10 oz. Linguini, cooked
1 ea. Garlic bread
Side bread plate
- In a saute pan, add olive oil, garlic, and tomatoes.
- Saute for 1 minute. Then add clams and mussels.
- Saute for 30 seconds. Then add shrimp, lobster, scallops, fish, calamari.
- Saute for an additional minute and season with salt and pepper.
- Add white win and continue to cook for 1 minute or until wine is cooked out.
- Place garlic bread under oven broiler.
- Add clams in juice, marinara sauce, and crab and cover with inverted saute pan.
- Drain linguini in colander and place into bottom of serving dish.
- When stew is cooked, pour over pasta and garnish with chopped parsley.
- Place cooked garlic bread into side bread plate
- Serve immediately.
Creamed Corn Au Gratin
Courtesy of Gary Parkinson (The Summit House)
12 oz. Whipping cream
1 lb. Frozen kernel corn
1 ½ Tbsp. Melted butter
1 ½ Tbsp. Flour
2 Tbsp. Sugar
Pinch White Pepper
3 Tbsp. Parmesan cheese
Combine corn, cream, salt, sugar and white pepper in a pot and bring to a boil. Simmer 5 minutes. Make a roux from butter and flour, add to corn, mix well and remove from heat. Transfer corn mixture to casserole. Sprinkle with Parmesan cheese and brown under broiler.
Courtesy of Gina Sterns (Dulce Cafe)
6 cups of corn (canned or frozen)
2 medium chopped onions
2 cups sour milk
1/4 cup oil
3 tsp. salt
1/2 cup corn meal
Mix in 1 1/2 cups chopped jack cheese Bake in 9-by-13 pan at 375 degrees until it is well browned. Let set for 15 to 20 minutes before serving.
Cioccolatta - a signature dessert chocolate espresso
Courtesy of Mark South (Origin Coffee & Tea)
- Start with 1.5 – 2 oz. of gourmet drinking chocolate shavings
- Gently steam into 1 oz. of half and half for 5 seconds
- Continue to stir into until all of the chocolate melted into the half and half
- Pour into 2 oz. of perfectly extracted espresso
- Crown with whip cream, dust with chocolate powder
Tresser's Squash on the Grill
Courtesy of Jason Tresser
Quick, easy and makes acorn squash taste like pumpkin pie.
3 acorn squash (or other winter squash/pumpkin), halved crosswise and seeded
3 tablespoons honey
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon ginger
¼ teaspoon nutmeg
2 tablespoons butter
- Mix honey, salt, pepper, ginger, nutmeg and butter in a bowl.
- Brush mixture all over the inside of the squash, leaving a dollop in the cavity.
- Place foil sheet on cut side of squash and wrap entire squash tightly.
- Place on grill cut side down, med heat.
- Cook for 30-40 minutes or until soft.
- Scoop onto a plate or eat it right out of the rind.
Courtesy of Annette Marie Nicorvo Browning (associate professor of nursing)
- Preheat oven to 325.
- Slice Eggplant (I don’t but some people peel it and soak it sprinkled with salt)
- Dip eggplant into eggs (scrambled with a bit of water) then breadcrumbs (Italian seasoning….can buy this kind already seasoned or do your own with basil and oregano and garlic)
- Fry in hot oil (preferably olive but any kind will do) until lightly browned
- Place on paper toweling to drain
Layer in baking dish:
- Sauce on bottom then eggplant, sauce, grated mozzarella (layer again) ending with the cheese on top.
- Cover, bake 45 min. or so until bubbly, taking cover off for the last 15 min.
Courtesy of John Rose (Bon Appetit head chef)
Make as much as you can. This versatile vegetable is so good, you will love the leftovers. Fresh and healthy rewards await you.
1 ea. Eggplant (don’t peel)
1 large Zucchini
2 ea. Red onion
1 ea. Red bell pepper
1 ea. Green bell pepper
8 ea. Tomatoes, peeled and seeded
4 oz. Basil
4-5 cloves Garlic
Cut all vegetables into 1” dice. Keep separate. Saute eggplant in hot oil. The eggplants should sizzle when you put it in the oil. If not, let the oil heat up a little more. Saute until lightly brown. Remove from oil with slotted spoon and drain on paper towel. Do the same with zucchini. Empty out any extra oil left in pan, leaving about 3 tbsp. Add the onions, garlic and bell peppers. Saute until soft. Don’t brown. strain off the oil and add all the vegetables back to the pan with the eggplant and zucchini.
To peel tomatoes, remove the core (where the tomato was attached to the vine). Make a cross in the bottom of the tomato to just cut the skin. Bring a pot of water to a boil and plunge in the tomatoes. Leave in for 20-30 seconds. Remove tomatoes and cool them down with cold water. You should be able to slip off the skins. Cut the tomatoes cross ways in half and gently squeeze out the seeds and discard. Chop the tomatoes in 1” dice and add to the cooked vegetables. Simmer 15-20 minutes. Just before serving, add the shredded basil.
Use as a vegetable or as a vegetarian meal. You can toss it with pasta, put it in an omelet or add it to quiche. When it is cold, add a few drops of your favorite vinegar, lots of fresh ground black pepper, a little extra salt and spread on top of crusty French or Italian bread. Or, make it into a wrap, just use your favorite flavor.
Couscous with asparagus, peas and mint
Courtesy of LaDawn Prieto Johnson
For a more seasonal version, use raw spinach instead of asparagus and sunflower seeds instead of pumpkin. La Dawn suggests purchasing the ingredients from Fresh & Easy or a local farmer’s market.
Hands-On Time: 15 minutes
Ready In: 25 minutes
Yield: 4 servings
1 Tbsp. butter
2 Tbsp. olive oil, divided use
1 Tbsp. finely chopped shallots (you can use onion instead)
1 bunch asparagus, sliced diagonally into 1/2-inch pieces
1/4 lb. sugar snap peas, sliced diagonally into 1/2-inch pieces
1 cup green peas (frozen are fine: thaw them in a sieve under hot running water)
1 cup chicken broth (or one cup water mixed with 1/2 teaspoon salt)
1 cup couscous
1 cup green, hulled pumpkin seeds (pepitas)
1-2 Tbsp. finely chopped fresh mint
1-2 Tbsp. finely chopped fresh parsley
The juice and grated zest of 1/2 a lemon
1 cup crumbled feta
In a medium-sized pan, heat the butter and 1 tablespoon of the olive oil over medium heat and sauté the shallots with 1/2 teaspoon salt until they are just starting to brown, around 5 minutes.
Add the asparagus, snap peas, and peas, and stir just to coat them with oil, then add the broth, raise the heat, and bring to a boil. Stir in the couscous, turn off the heat, cover the pot, and leave it undisturbed for 10 minutes.
Meanwhile heat the remaining tablespoon of oil in a very small pan and fry the pumpkin seeds over medium heat, stirring, until browned and popping, about 3 minutes. Stir in 1/2 teaspoon of salt, and leave to cool.
Return to the couscous and transfer it to a large bowl, using two forks to separate and fluff the grains. Stir in the herbs, lemon juice and zest, and feta, then taste and re-season, adding more lemon juice, salt, herbs, or a splash of olive oil as necessary.
Finally, stir in the pumpkin seeds and serve.