RECIPES: High school culinary program dishes

Does one of your kids just love to cook? There is a high school culinary arts program that helps them foster that love, and maybe turn it into a career!

Chef Frank Coloma, Chef Instructor at Apollo High School Culinary Arts Program cooked up some dishes he teaches to his students - here are some recipes from today's show:

Segment 1-Grilled Polenta Cake
1 c                        Quick Polenta
1 3/4 c                 Chicken Stock
1 c                        Half & half
½ c                       Parmesan Cheese
Tt                         Salt and white pepper
2-3 Tbsp             Olive Oil

     In medium sauce pot, bring chicken stock and half & half to a boil. Whisk in polenta until smooth and reduce heat to low once incorporated. Taste to make sure polenta is cooked through. Season with salt and pepper and fold in parmesan. Pour cooked polenta in greased ½ sheet tray and chill until solid. Once chilled, remove the polenta onto a cutting board and cut into desired pieces.

     Preheat grill to medium heat. Lightly oil grill and add polenta cakes. Grill on each side, approximately 2-3 minute on each side, or until you achieve grill marks. Remove and serve warm.

Segment 2-Shrimp Scampi
2 Tbsp                 Olive Oil
10 oz                   Shrimp, Tail-on, de-veined
2 ea                     Garlic Clove, minced
¼ c                       Pinot Grigio
3 Tbsp                 Butter, Cold
Tt                         Salt and White Pepper
2 tsp                    Old Bay Seasoning
As needed          Thyme, minced

     Preheat medium saute pan on med-high heat and add oil. Season shrimp with salt, pepper and Old Bay seasoning. Sear shrimp until caramelized, approximately 2-3 minutes on each side. Add garlic and sweat for 30 seconds. Deglaze with wine and reduce until "au sec", or almost dry. Turn off heat and swirl in cold butter. Garnish with minced thyme. Serve immediately.

Segment 3-Warm Bacon Vinaigrette
3 Tbsp                 Cooked Bacon, chopped w/ reserved bacon grease (1 tsp)
1 ea                     Shallot, minced
2 ea                     Garlic Clove, minced
1 Tbsp                 Whole Grain Mustard
1-2 Tbsp             Sherry Vinegar
¼ c                       Olive Oil
Tt                         Salt and white pepper

In small saute pan, heat bacon on low-med heat until warmed through. Add shallot and garlic. Sweat gently, until fragrant, approximately 20-30 seconds. Add sherry vinegar and whisk in whole grain mustard. Finish with olive oil and season with salt and pepper Keep vinaigrette warm until served.

To complete dish, place grilled polenta cake on heated plate. Top with shrimp scampi and drizzle warm bacon vinaigrette atop shrimp. Serve immediately.

Apollo High School, Culinary Arts
8045 N 47th Ave, Glendale, AZ 85302

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