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Recipes from A Taste of the Mediterranean



Salmon

Spice for Salmon

Spices and Herbs: garlic, oregano, rosemary, black pepper, kosher sea salt

  • Lightly rub salmon with spices and herbs.
  • Cook skin side up, even if already skinned, for 1-2 minutes on BBQ grill then place on top shelf of BBQ for 5 minutes.
    • Option of in a sauté pan: cook skin side up for 1-2 minutes then turn over for 1 minute on other side. Then place in oven for 5 minutes at 350 degrees.

Sauce for Salmon

Yield: 8 portions

2 shallots

1 cup of zinfandel

2 cups of black berries

1 tablespoon of molasses

1 tablespoon of brown sugar

1 tablespoon of olive oil

  • Dice shallots
  • Sauté shallots in sauté pan with olive oil
  • Add black berries to pan
  • Fold berries, do not smash them.
  • When berries change color from black to pink, add wine
  • Turn down to a simmer
  • Reduce by half
  • Add molasses and brown sugar
  • *For a sweeter sauce, add 1 full orange

Fire Roasted Vegetables


Your choice of vegetable - use 5 whole vegetables

Chef’s choice: zucchini, squash, pepper, onion, tomato

2 Tablespoons of olive oil

Juice of 1 orange

Oregano, rosemary

1 Tablespoon of balsamic vinaigrette

  • Cut into large chunks, bigger than a silver dollar
  • Marinate with the olive oil, orange juice, oregano, rosemary, and balsamic vinaigrette
  • Marinate for 1 hour at room temperature
  • BBQ on the grill for 3-5 minutes, keep rotating

Salad Dressing

Yield: 12-16 servings

¼ cup of Champaign vinegar

1 shallot

¾ cup of olive oil

2 Tablespoons, heaping, of Greek yogurt

¼ teaspoon of kosher sea salt

¼ teaspoon of black pepper

Dijon style: substitute greek yogurt for 1 Tablespoon, heaping, of Dijon mustard

  • Emulsify with hand blender

Shortbread

1 large cake or 12 large muffins - your shortcake of choice

1 shot of Captain Morgan spiced rum

½ shot of Grand Marnier

1 Tablespoon of brown sugar

1 Tablespoon of toffee chips

2 Tablespoons of butterscotch chips

½ stick of butter

1 cup of brown sugar

1 cup of strawberries

1 cup of blueberries

1 cup of raspberries

1 shot of Kahlua

  • Cake
  • Cake
  • Place butter and sugar together in a bowl and combine, soften
  • Add berries and fold with wooden spoon
  • Add the Kahlua
  • When ready to serve, slice cake and spoon berry mixture onto each slice of cake

 

Contact Information

Lisa Baldus
Executive Foundation Director
Lisa.Baldus@rctc.edu
Office (507) 281-7770

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Last Updated: October 3, 2014

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