beef cArpAccio hors d’oeuVres
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.