We are thrilled to once again partner up with Nashville Farmers Market for some of their summer and fall market events this year. Chef Zac, Chef Russ, and a handful of culinary student volunteers are hosting cooking demonstrations and tastings at these free market days!
Last year's recipes include:
This Spring they showcased a Strawberry Salad.
Nossi Culinary Students and our Chefs will be hosting demos at 11am and again at 1pm. From our Chefs: you can't miss these easy to replicate recipes at home!
RECIPES:
Al Pastor BBQ Wraps with Pineapple Pico
Al Pastor BBQ Sauce
Ingredients :
- 2 14 oz cans crushed tomatoes
- 1 cup pineapple juice
- 1/4 cup apple cider vinegar
- 4 tablespoons adobo sauce (from canned chipotle peppers)
- 2 tablespoon ground cumin
- 2 tablespoon dried oregano
- 2 teaspoon smoked paprika
- 2 teaspoon ground cinnamon
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 4 tablespoons brown sugar
- 1cup finely chopped onion
- 4 cloves garlic, minced
- 2 tablespoon olive oil
Instructions:
Heat olive oil in a saucepan over medium heat.
Add chopped onion and sauté until soft, about 5 minutes.
Stir in minced garlic and cook for an additional minute.
Add crushed tomatoes, pineapple juice, and apple cider vinegar to the pan.
Mix in adobo sauce, cumin, oregano, smoked paprika, cinnamon, black pepper, salt, and brown sugar.
Bring the sauce to a simmer, stirring occasionally to combine flavors.
Let it cook on low heat for about 15-20 minutes, allowing it to thicken and develop its rich flavor.
Remove from heat and let cool slightly before using, or store in an airtight container in the fridge for up to one week.
Pineapple Pico de Gallo
Ingredients:
- 4 Plump tomatoes
- 2 Serrano peppers
- 1 finely chopped onion
- ⅓ cup chopped cilantro
- 1 whole pineapple
- 1 lime-juice and zest
- Salt and Pepper to taste
Instructions:
- Slice tomatoes in half and with a sharp knife remove the seeds. Then diced finely. Place in a bowl.
- Cut the Serrano peppers lengthwise, remove veins and seeds with a knife and chop finely.
- Mix tomato, peppers, onion, cilantro, and pineapple in the bowl, add the lime juice, and season with salt.
For Wrap:
Smoked Chicken or Pork BBQ – Al Pastor Sauce – Pineapple Pico –
10” Spinach Flour Tortilla – Romaine Lettuce
Recipe from Chef Zac
Pavlova
Prep Time: 20 minutes
Cook Time: 90 minutes
Total Time: 4 hours
Yield: serves 8-10
Ingredients:
- 4 large egg whites
- 1 cup superfine sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cream of tartar
- 1 teaspoon cornstarch
Toppings:
Homemade whipped cream, fresh fruit, strawberry topping, lemon curd, or any desired topping
Instructions:
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. (Preliminary note: you will quickly reduce the oven to 200°F (93°C) in step 4.)
- With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 5 minutes. Add the sugar in 2 additions, beating for 30 seconds between. Once all the sugar has been added, turn the mixer up to high speed and continue beating until glossy stiff peaks form for about 2 minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move. Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep mixing at high speed. Using a rubber spatula, fold in the cream of tartar and cornstarch.
- Spread the pavlova mixture into an 8-9-inch circle (see note for mini size). You can make decorative peaks with the back of a large spoon if desired. Make sure the edges are relatively tall and there is a nice dip in the center.
- Place pavlova in the oven. As soon as you close the oven door, reduce heat to 200°F (93°C). The pavlova will stay in the oven as it cools down to 200°F (93°C). Bake until the pavlova is firm and dry, about 90 minutes total. Rotate the baking sheet if you notice some spots browning. Try to limit how many times you open the oven as the cool air will interrupt the baking.
- Turn the oven off and let the pavlova cool inside the oven. Once the pavlova is cool, you can store it covered at room temperature for up to 2 days. Or serve right away.
- Once cool, top the pavlova with whipped cream and assorted toppings. Slice and serve.
Notes:
- Make Ahead Instructions: See step 5 for making the pavlova in advance. Pavlova is best enjoyed right after it’s garnished. It doesn’t freeze well.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheet | Silicone Baking Mat or Parchment Paper | Marble Cake Stand or Serving Platter
- Egg Whites: (1) Room temperature egg whites whip faster than cold egg whites. And (2) room temperature egg whites whip into a greater volume than cold egg whites. So, make sure your egg whites are at room temperature before beginning.
- Sugar: Superfine sugar dissolves more easily into egg whites. To avoid tasting sugar granules, pulse 1 cup granulated sugar a few times in a food processor. You now have superfine sugar to use in the recipe.
- Acid: You can use 1/2 teaspoon of cream of tartar or 1 teaspoon of white vinegar, apple cider vinegar, or lemon juice.
- Mini Pavlovas: Divide pavlova mixture up into individual portions instead of spreading into one large 8-9-inch circle. In the photos, I piped the mixture into 6 mini pavlovas. A piping tip isn’t necessary—you can just spoon it on. Make sure you leave a dip in the center to hold the toppings. Baking time depends on size, see step 4 for what to look for. If making 6 mini pavlovas like I did, bake for 35-40 minutes at 200°F (93°C). Start them in a 350°F (177°C) oven.
Recipe from Chef Russ