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recipes

beef cArpAccio hors doeuVres

Jamie Laurin Instructor, OCC

Basil Aioli ½ cup of favorite mayonnaise ¼ cup packed basil leaves 2 teaspoons of white wine vinegar one clove of garlic, minced salt and pepper to taste

Mix above ingredients in a small food processor

Bake slices of your favorite bread in a 375 degree oven for about 10 mins. brush on some olive oil Flip them after 5 mins.

Assemble on the toasts a dollop of basil mixture, a leaf of arugula, small slices of red onion and roll up a thin slice of your favorite beef

fArmhouse cheddAr Grits

Chef Brian Shore, CEC Executive Chef, Century Club of Syracuse

1 quart half-and-half 1 cup grits 1 cup farmhouse cheddar cheese, shredded 4 tablespoons butter Salt and pepper

Bring half-and-half to a boil. Slowly add grits while stirring with wooden spoon.

Continue to cook over medium flame until grits are cooked and creamy (about 6 minutes).

Remove from heat; add cheese, butter, salt and pepper. Continue stirring until cheese and butter are melted.

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