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Bulletin, Progressive, Record, Reporter Wednesday, March 30, 2011 1B
REG I 0 NAL
INSIDE, , SECTION B: EDITORIAL AND OPINION • UPCOMING EVENTS ]
Dinner with a TDal twi00t
Student chef
Alicia Knadler
Indian Valley Editor
aknadler@plurnasnews.com
Several residents enjoyed a tasty chicken
dinner with a Thai twist at Greenville High
School, where culinary arts student Sam
Tomaselli presented a gourmet dinner as his
senior project.
Wine glasses filled with sparkling apple
cider were the perfect complement for his
spicy dishes, including an orange sesame
chicken, garlic ginger rice, broccoli with
soy sauce and a sweet dessert of lime infused
coconut panna cotta.
The management experience was new to
Tomaselli, and he was worried, at first, that
his gourmet dinner event wouldn't go off as
successfully as it did.
And to top it off, a snowstorm hit the day
of the dinner and he was worried the power
serves up tasty project
would fail.
He learned a variety of leadership and
management skills from this experience,
and he discovered that people need more
than an hour to eat a gourmet four-course
meal.
People who came for the second seating had
to wait for more than 30 minutes to be seated,
yet several commented that the wait was
worth it -- his dinner received rave reviews.
Tomaselli's.participation on the school
culinary team inspired him to organize the
dinner as his senior project.
The process he went through was very
detailed and time consuming, beginning with
the date selection back in September.
Menu planning and process were another
complicated part of the process.
Several students helped him prepare and
serve his dinner, as did his teacher Judy
Dolphin.
lii ! ii! :il ¸ i
Sam Tomaselli's chicken dinner with a Thai twist includes orange-sesame chicken; rice pilaf seasoned
with ginger, gallic and coriander; and broccoli served with a thickened soy sauce mixture.
Even the
salad of baby
greens takes on
a gourmet presen-
tation with vermicelli
rice noodles and cucumbers
precisely chopped in a
brunoise style.
Thai Salad Dressing
This is a very sharp dressing; it can be sweetened with honey to taste.
4 tablespoons fresh lime juice
3 tablespoons olive oil
2 tablespoons toasted sesame oil
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon fresh ginger, peeled and finely
chopped
1/2 clove garlic, finely sliced
1 handful fresh cilantro and basil; chopped
Combine all ingredients and let it sit for at
least one hour before serving. It may be
strained before serving on a salad with
additional fresh herbs (cilantro, mint, basil).
Sherry's Crispy
Orange-Sesame Chicken
4 small boneleSs_skinless chicken breasts
1 large orange
1/2 teaspoon orange zest
1/2 cup orange marmalade
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon canola oil
1/2 teaspoon sesame oil
1 teaspoon Thai chili sauce or hot sauce
1/2 teaspoon kosher salt
1/2 cup sesame seeds
2 cups Panko breadcrumbs
Preheat oven to 400 F
Lightly pound the chicken breasts between
plastic wrap until even thickness. Cut orange
into four thin slices.
In a large bowl, mix zest, marmalade, honey,
soy sauce, canola oil, sesame oil, Thai chili or
hot sauce, and salt. Add chicken to mix toss
to coat. Marinate for 24 hours.
In a large shallow dish, add Panko crumbs
and sesame seeds. Transfer chicken pieces
one at a time to crumbs, pressing crumbs
down to adhere.
Lightly oil a baking pan; place chicken on
pan. Cook 15 minutes, turn.
Dip oranges in leftover marmalade mix,
place on top of chicken. Cook about 15 more
minutes, until chicken is cooked through.
Garlic and Ginger Rice
with Coriander
When rice is served on the side, it is usually
steamed and plain. This mix of garlic and
ginger complements almost any vegetable,
fish or meat dish.
Serves 6
1 tablespoon sunflower oil
2 - 3 garlic cloves, finely chopped
1 ounce fresh root ginger, finely chopped
8 ounces (generous 1 cup) long grain rice, rinsed
in several bowls of cold water and drained
1-1/2 pints (3-3/4 cups) chicken stock
One bunch of fresh cilantro leaves, finely
chopped
Optional: One bunch fresh basil and mint, finely
chopped
Heat the oil in a clay pot or heavy pan. Stir in
the garlic and ginger and fry until golden. Stir in
the rice and allow it to absorb the flavors for
1 - 2 minutes.
Pour in the stock and stir to make sure the
rice doesn't stick. Bring the stock to boil, then
reduce the heat.
Sprinkle the cilantro and basil over the surface of
the stock, cover the pan, and leave to cook gently
for 20 - 25 minutes, until the rice has absorbed all
the liquid. Turn off the heat and gently fluff up
the rice to mix in the herbs. Cover and leave to
infuse for 10 minutes before serving.
Submitted by Sherry Monfils
Printed from cooks.corn i i i
Greenville High School student Sam Tomaselli puts the finishing touches on the appetizer
portion of his senior project, a chicken dinner with a Thai twist. Photos by Alicia Knadler
Shrimp wontons
are deep fried and "
presented with piped
guacamole dots, a drizzle of
Thai umbal sauce thinned with a splash of rice wine vinegar and a
gourmet slaw made of Jullenne carrots, celery, bells and red onion.