Chef Mike's Tips & Recipes

Hello foodies.

I am now serving Fresh Beer Battered Cod w/ Steak Fries ($15) as well as Penne a la Vodka ($8) from 4:30-7:30 every Friday thru the end of March (grab and go or eat at the bar) at the American Legion Post 102 in Linden. 112 W. Elizabeth Ave.

So, I still have an email subscription left and I figured let’s have some fun and learn a few recipes and fun tips and stuff. The recipes are not all my originals, some will be, but not all. Just sharing the favorites from the last 33 years!

Remember, I am available for Meal Prep, Dinner Parties and Small Catering Events.

Thank you,

Chef Mike

Recipe of the week.

Southwest Quinoa Salad with Grilled Chicken Breast

Ingredients (serves 4 )

  • Dressing

  • ▢1 lime (juiced, about 2 tablespoons)

  • ▢¼ cup olive oil

  • ▢1 tablespoon white wine vinegar

  • ▢¼ teaspoon red pepper flakes

  • ▢¼ teaspoon ground cumin

  • ▢¼ teaspoon ground pepper

  • ▢¼ teaspoon salt

  • ▢⅛ teaspoon garlic powder

  • Salad

  • ▢1 cup quinoa (uncooked)

  • ▢1 can black beans (15 oz) (rinsed and drained)

  • ▢1 cup cherry tomatoes (chopped)

  • ▢1 cup frozen corn (thawed)

  • ▢1 cup bell peppers (chopped)

  • ▢4 green onions (chopped)

  • ▢1 cup chopped cilantro

  • 6 oz chicken breast, grilled cooked

  • Cooking Instructions

    Dressing

    Place all dressing ingredients into a glass jar with a lid

    1 lime,¼ cup olive oil,1 tablespoon white wine vinegar,¼ teaspoon red pepper flakes,¼ teaspoon ground cumin,¼ teaspoon ground pepper,¼ teaspoon salt,⅛ teaspoon garlic powder

    Shake until well mixed

    Salad

    Cook quinoa according to package directions. Allow quinoa to cool to room temperature and place in a large mixing bowl.

    1 cup quinoa

    Add beans, tomatoes, corn, peppers, onions and cilantro. Toss lightly.

    1 can black beans (15 oz),1 cup cherry tomatoes,1 cup frozen corn,1 cup bell peppers,4 green onions,1 cup chopped cilantro

    Pour dressing over top of salad. Toss until dressing is well distributed over salad.

    Serve right away or cover and refrigerate

Tip of the week.

Danger Zone" (40 °F - 140 °F)

Leaving food out too long at room temperature can cause bacteria (such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli O157:H7, and Campylobacter) to grow to dangerous levels that can cause illness. Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone."

Keep Food Out of the "Danger Zone"

Never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.

  • Keep hot food hot—at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.

  • Keep cold food cold—at or below 40 °F. Place food in containers on ice.

Cooking
Raw meat and poultry should always be cooked to a safe minimum internal temperature (see graphic). When roasting meat and poultry, use an oven temperature no lower than 325 °F.

If you aren't going to serve hot food right away, it's important to keep it at 140 °F or above.

Storing Leftovers
One of the most common causes of foodborne illness is improper cooling of cooked foods. Bacteria can be reintroduced to food after it is safely cooked. For this reason leftovers must be put in shallow containers for quick cooling and refrigerated at 40 °F or below within two hours.

Reheating
Foods should be reheated thoroughly to an internal temperature of 165 °F or until hot and steaming. In the microwave oven, cover food and rotate so it heats evenly.

Quote of the week.

Thomas Keller

"A recipe has no soul. You, as the cook, must bring soul to the recipe."

Contact me for any upcoming parties! use Time Savor Chef so that you can enjoy yourself instead of cooking and shopping. 908-358-4298


Mike Nodine