Category: Beatitudes TV Demo

David Fernandez
Buckwald’s Chef

1. Fresh salmon 6-8 oz
   Also good with chicken thighs or turkey
2. Heat pan with 1 TBL each canola oil and butter over medium high heat
3. Slide salmon in when butter completely melts
4. Cook 3 minutes each side
5. Sauce: Mis en Place
   • Sautee 2 tsp minced garlic
   • 1-2 tsp fresh ginger
   • ¼ C Soy sauce
   • ¼ C coconut milk
   • 1 TBL honey
   • Sprinkle of Mrs Dash
6. Sauce – reduce to condense
7. Bubbles about the size of a marble
8. Add 1 tsp cornstarch in 1 tsp water as a thickener to the pan
9. Prepare separately bok choy , asparagus, or rice,
10. Salmon put down into sauce and coat both sides
11. Plate over prepared rice
12. Pour sauce over top
13. Top with cilantro

Bruce Guzman
Plaza Bistro Cook
Episode 33

• Rockfish or any fresh fish
• Egg wash
• Flour
• Panko breadcrumbs
• Mrs Dash
• 1000 island spread
• tomato, onion, spring mix, roll
• Dijon
• Honey
• Lemon vinaigrette

1. Put ¼ C EVOO into pan to start heating
2. Bread your rockfish – Three bowls
   Egg wash, then flour, egg wash, then Panko
3. Put into oil
4. Prepare vinaigrette
   1. Halve a lemon and squeeze into a bowl
   2. Make sure seeds are out
   3. Add Dijon mustard
   4. Add Honey
   5. Whisk to combine
5. Put mixed greens into bowl, then toss with vinaigrette
6. Slice tomatoes and onions
7. Spread 1000 island on bun
8. Put greens and Mrs Dash on bun

with spinach and tomato
Kevin Younger
PV Lead Cook

1. Boil tortelini for 12 minutes
2. Slice garlic very thin and put into skillet over low heat
3. Cut Roma tomato, then slice thin – set one piece aside
4. Dice remaining tomato
5. Add diced tomato and spinach to skillet
6. Add a touch of water
7. Add cooked tortelini
8. Add grated Parmesan to pan
9. Toss together
10. Add Mrs Dash or red pepper to taste
11. Plate and top with a slice of tomato

Keelan Gilliam
Opener, Plaza Bistro

• 1 C Fully cooked macaroni
• Mrs Dash – to taste
• 1/2 C Mayo
• 1/4 green pepper – Destemmed and diced
• 1/4 Onion – Diced
• 1-2 slices Cheddar Cheese – small dices or grated
• 1/4 C Baby peas
• 1/4 C Roasted red bell pepper
• Parsley for garnish

1. Mix dressing
   • Mayonnaise and Mrs Dash
2. Add green onion, onion and macaroni
3. Add peas, roasted bell
4. Optional:  Diced celery
5. Mix well and plate
6. Top with minced parsley

John Ramos Bell
Plaza Bistro Cook

• Romaine Lettuce
  • NOTE:  This was demoed as a wedge salad, but I have modified it to be a ready to eat salad, as this is easier at the table.
• Cherry Tomatoes
• Cucumber (peeled or not)
• Red onion
• Celery
• Feta Cheese
• Kalamata Olives
• Dressing
  • Italian Seasoning (Mrs Dash)
  • 1 TBL Dijon Mustard
  • about 2 TBL Fresh Lemon
  • Whisk in 2 TBL EVOO
• Optional:  Thinly sliced garlic clove

Assemble

1. Grandpa’s Option:  Cut wedge into four pieces length wise, then cross cut into bite-sized pieces.
2. Drizzle dressing on the wedge (or the salad)
3. Add tomato, onion cucumber, parsley and celery over top and on the side
4. Add feta and Kalamata on top of salad

Keelan Gilliam
Plaza Bistro Cook

• Limes
• Flour tortilla
• Pico de Gallo
  • Yellow onion
  • Tomato
  • Jalapenos
  • Cilantro
  • Lime juice
• Medium shrimp tossed in lime and red chili or Sriracha
• Mrs Dash
• Monterey Jack and Cheddar Mix – shredded

1.  Make your pico and toss in lime juice – set aside
2. Cook your shrimp – NOT TOO LONG – set aside
3. Heat tortilla and add cheese
4. Add shrimp and pico
5. Fold over a cook to let cheese continue to melt
6. Cut into three or four pieces

Mason Walker
Buckwald’s AZ Grille Cook

• Cooked Pork Loin – cut into pieces
• Flour mixture
  • 1/4 C AP flour
  • 1/4 C corn starch
• Red Bell pepper – vein removed
• Green Bell pepper – vein removed
• Sweet Sour Sauce
  • 1/4 C Rice vinegar (or white)
  • 1/2 C Honey or brown sugar
  • 1 TBL soy sauce
  • Tomato paste (or ketchup)
  • 1 TBL corn starch slurry
  • Fresh garlic
  • Mrs Dash
• Pineapple for topping after most of the cooking has completed

1. Cut bell peppers into 1/2 inch pieces
2. Dip pork loin pieces in flour mixture, then egg, then back to the flour mixture
3. Deep fry pork, then set aside
4. Sear veggies in the pan 3-5 minutes
5. Add pineapple and cook 1-2 more minutes
6. Add all sweet sour sauce ingredients
7. Bring up to a boil, then simmer until thickened
8. Add pork and stir to combine
9. Serve over Basmati rice

Cosmin Barbu
Executive Chef

• 4-6 oz Beef Tenderloin – Julienned or sliced extremely thin
• Green Bell pepper
• Red Bell pepper (SEE VIDEO for a tip on how to cut your pepper)
• Vidalia onion – thinly sliced
• Provolone cheese
• Butter & Black pepper
• Some type of bread roll

1. Cut peppers and onion
2. Turn on skillet heat and add a bit of EVOO
3. Caramelize your onions and pepper
4. Set aside
5. Put tenderloin in the skillet – brown on all sides – 2-3 minutes
6. Put your provolone slices right on top of the meat in the skillet
7. Set meat aside and put 2-3 TBL butter into the pan
8. Toast bread in the skillet to get the butter and little bits of flavor remaining
9. Put your meat onto the bread and serve

Andy Rodriguez,
Bistro / Buckwald’s Cook

• Cut Roma Tomato into bite sized pieces
• Julienned jalapeno cheeks
• Chicken Tenders cut into bite sized pieces
• Romaine Lettuce – bite sized
• 1 TBL Buffalo sauce, Sriracha, melted butter mix
• 2 TBL Ranch dressing
• Toss Salad mixture
• Avocado – Remove from skin, then cut 3/4 way to end, then fan out
• Black beans
• Cheddar Cheese

Plate lettuce and salad mixture Top with black beans and cheddar Top with strips of tortilla chips Lay avocado on top or on side

Timothy Fickett
Bistro Cook

• Romaine as base
• Cucumber
• Avocado
• Spicy Radishes
• Almond
• Goat cheese
• Chick breast
• Strawberries
• Raspberry Vinaigrette
• Mrs Dash

1. Season chicken breast or thigh
2. Put chicken in a hot pan with a bit of EVOO
3. Cut romaine into pieces
4. Put into bowl
5. Toss with dressing
6. Plate to create base
7. Cut cucumber medallions on the bias and fan across rim of plate
8. Slice radishes as thinly as possible and broadcast across salad
9. Halve your avocado and cut into thin slices (cubes if you prefer)
10. Flip chicken
11. Cut strawberries and put in along edge
12. Broadcast sliced and toasted almonds
13. At 165º slice chicken on the bias into strips
14. Put chicken onto the salad
15. Top with goat cheese and then almonds on top

David Fernandez
Buckwald’s Arizona Grill

• Create a marinade:  Add 2 tsp cornstarch, 2 TBL soy and 2 TBL brown sugar and put into a plastic bag.
• Cut chicken breast into several pieces and place in marinate for one hour.
• Remove and drain chicken (reserving liquid) and start to cook
  NOTE:  DO NOT cut chicken on the same board that you will be using for your vegetables.
• While the chicken cooks, slice an onion into julienne strips
• Add a bit of EVOO, then add the onion
• Add several portobello mushrooms – sliced
• Cut asparagus into 3/4 inch pieces on the bias and put into pan
• Add microplaned ginger to tasted
• Microplane garlic as well to taste
• Cook until it starts to thicken
• Add chili sauce if desired
• Serve with a side of chili lime rice
• Top with green onion cut on the bias.
• Add a sprinkling of sesame seeds.

Demetrio Aviles
Lead Cook, Health Care Center

Chicken thighs or breast

• Chop chicken into bite-sized pieces or strips
• Put 2 TBL butter and 1 TBL canola oil in pan on high heat
• Put chicken into skillet on medium high heat
• After red color is nearly gone from the chicken, add 2 whole cloves garlic
• Turn off heat and add 2 TBL honey or 2 TBL brown sugar
• Top with parsley, lemon juice
• Season to taste
• Stir to combine
• Add about 1/4 C chicken broth
• Plate steamed rice
• Put over top of steamed rice

See also General Tso’s Chicken

Mason Walker
Cook, Plaza Bistro

1. Sautee your ground beef in a skillet
2. Make your guacamole, then set aside
   1. Chop your tomato into large or small pieces
   2. Mince about half an onion
   3. Rough chop your cilantro
   4. Cut off about 1/3 of a jalapeño
   5. Carefully remove the avocado pit
   6. Toss above in 1 TBL lime juice in a large mixing bowl
3. Mix your ground beef with 2-3 TBL liquid
4. Set beef aside on a plate
5. Toast both sides of your tortilla in your skillet
6. Put shredded cheese onto the tortilla, then the beef, then the guacamole.  Alternately, you can serve the guac on the side.

• Fun Fact:   60 gallons of water to grow one avocado

Lauro Villanueva
Sous Chef

• Chop asparagus into pieces 1/2 – 3/4 in size
• Sautee asparagus in 1 TBL each butter and oil
• When asparagus begins to soften, add halved cherry tomatoes
  • Alt options:  Basil pesto, heirloom tomatoes, sun-dried tomatoes
• Chopped walnuts into pan
• More butter
• Add Cheese ravioli and a bit of Mrs Dash, and 1 clove garlic
  • Don’t add garlic early, as it becomes bitter
• Balsamic vinegar
• Top with grated parmesan and let melt
• Plate
• Garnish with chopped walnuts, fresh chopped basil and fresh chopped parsley

Thomas Wells
Bistro Cook

1. Form a patty with 1/4 LB 80/20 ground sirloin
2. Fry in a skillet to level desired
3. Remove and set aside
4. Put slivered onions in the hot skillet with 1 TBL butter and heavily caramelize.



5. Set onions aside
6. Put butter on rye bread and put onto the hot skillet to toast
7. Put cheese on top of the bread (which will become the inside)
8. Add patty to the bread and top with the caramelized onions
9. Plate the bread with the hamburger patty on it, and then top with the other slice of bread
10. Garnish with a pickle

Susie Singleton
Buckwald’s Cook

1. Season and sear a chicken breast or thigh over high heat
2. Meanwhile, chop romaine and plate
3. Cut red onion into thin slivers and plate
4. Cut apple into sticks and plate
5. Slice chicken breast and put on top of salad
6. Pour Dijon Vinaigrette over top
7. Garnish with candied pecans and raisins
8. Dress with crumbled feta

Dijon Vinaigrette Dressing

• 1 TBL honey
• 1 TBL balsamic vinegar
• Dash of garlic powder
• 1 TBL Dijon mustard
• 2 TBL EVOO – whisked to emulsify

Manny Gonzales
Plaza Bistro Cook

1. Put seasoned tenderloin into very hot oiled skillet.
2. Clean a large portabello mushroom.
3. Remove stem and veins, and peel outside skin – which can be tough and bitter
4. Flip steak
5. Chop portabello into strips
6. Trim one side of red and green bell pepper and then julienne into small pieces
7. Optional:  Slice thin strips of Vidalia onion
8. Remove steak from heat to briefly rest
9. Add oil to the hot emptied pan
10. Put veggies into hot skillet and add some Mrs Dash for seasoning
11. Slice steak into strips
12. Add steak back into pan with cooked veggies and toss to mix
13. Put two slices of Provalone on top to melt
14. Put onto split sub roll and plate

Andy Rodriguez
Buckwalds Cook

1. Pieces of sliced chicken breast
2. Coat with taco seasoning or GTP
3. Hot skillet with 1 TBL EVOO
4. Put chicken in to start cooking
5. Slice red bell pepper – strips or dice
6. Toss chicken to continue cooking, and then toss red pepper strips in with the chicken
7. Cut halved yellow squash into thin slices and put into skillet
8. Toss pan gently
9. Cut halved zucchini and toss into pan
   (NOTE:  We are putting in things that need to cook longer early in the process, and then moving to things that do not require much cooking.)
10. Halve a lime and set aside
11. Put in one clove of minced garlic and kernels of corn at the last minute, and continue cooking
12. Rough chop cilantro for garnish
13. Sprinkle cotija cheese over top of contents in pan
14. Toss one last time, then move onto your plate
15. Top with more cotija and the cilantro, then serve.