Chef Jeff with Fox Valley Technical College’s Culinary Arts program really brought the summer flavor today.
You’ll find Dorena’s Summer Pickle recipe here – Dorena’s Summer Pickles [RECIPE] | WHBY
Chef Jeff’s Tortilla Corn Salad
- 2 lbs corn (whole kernel, cooked, drained)
- 1 lb Shredded Cheddar Cheese
- 1 cup Ranch Dressing
- 1 cup Diced Red bell pepper
- Cayenne Pepper or hot sauce (to taste)
- 10-12 oz Corn Tortilla Chips, any flavor, crushed
In a medium bowl, thoroughly combine the corn, cheddar cheese, ranch dressing, red pepper, red onion and (optional) cayenne pepper or hot sauce. Refrigerate until service.
Just before serving, mix in the crushed tortilla chips. Serve as a cold side dish and enjoy!
Chef Jeff’s Baked Haddock with Crust
- 2 lbs Bonless Haddock fillets
- 2 tsp Seasoned Salt
- 2 tsp coarse black pepper
- 4 T Salted Butter
- 1 Cup Panko Crumbs
- Pan Spray (as needed)
Preheat oven to 400F.
In a saucepan, melt the butter. Stir in the panko crumbs. Set them aside and allow them to cool.
On a flat baking pan sheet, spray the cooking surface with pan spray.
Place the haddock fillets on the sprayed surface skin-side down.
Season the haddock fillets with seasoned salt and pepper.
Evenly top the seasoned haddock fillets with the buttered panko crumbs.
Place the haddock into the oven and bake for 20-30 minutes, depending on the thickness of the fillets. The desired internal temperature should not exceed 145F or the haddock may begin to dry out.
Serve immediately with appropriate side dishes.
