Strawberry Sunset Slaw
Uploaded by TheProduceLady on 18.04.2011
Transcript:
bjbj< Sunset Strawberry Slaw I am the Produce Lady, and I m back in the beautiful kitchens
at Johnson and Wales University in Charlotte. When I learned that researchers at NC State
University and the chefs at Johnson and Wales were teaming up to breed a better North Carolina
strawberry, I couldn t wait to become involved. I m here with Chef Mark Allison, the Dean
of Culinary Education to showcase some creations using delicious North Carolina strawberries.
Chef Mark, what are we preparing today? ve got some beautiful tuna, which was seared.
And we ve got some beautiful North Carolina strawberries, which we re going to use as
well. Freshly picked from the vine today. Great. re going to make a kind of slaw, but
instead of mayonnaise we re going to use some oil and we re going to use some cumin seeds
and a few Asian spices. So, it should be beautiful on the plate. It should look beautiful. It
should taste beautiful. Make an appetizer or an entr e if you want a larger portion.
Oh great. Let s get started. Okay. What we re going to use today is we ve got what s
called a jicama, which is a Mexican potato. And basically you re going to eat this raw,
or you can cook it. Serve it like mashed potatoes or russet potatoes. But raw it s beautiful,
nice and crisp, juicy. So, we re going to tie that in with these beautiful North Carolina
strawberries. And then we re going to serve it with some seared tuna. So, we ll see how
this turns out. So, once you ve got your jicama and you ve peeled it, basically what we re
going to do is make some match sticks. So, square off the jicama and then you really
want to slice it nice and thin and you get some pieces of jicama that are probably going
to run about an eighth of an inch. And then turn them slices into matchsticks. Okay. So,
just keep your knife to the chop board, and just move your fingers back out of the way.
And then once you ve got enough of the jicama, just put it straight in the bowl. Okay. And
then we ll add the jicama that I ve already sliced. That can go in. Then we ve got our
strawberries. Basically all I did was take off the green, and we re going to add them
to the bowl. So, now we ve got the jicama and strawberries together. With that, we ve
got some red pepper flakes and we ve got some cumin. And we ve got some Cajun spice and
a little touch of sugar as well to give it a little bit of sweetness. So, we re just
going to add all of that to the strawberries and the jicama. Then to give it some extra
color, what we ve got is some nice yellow, green, and red peppers. And basically all
you want to do is take out the seeds. That s what I ve already chopped, so we ll add
that. And to chop, we re just going to take the pepper, take the knife, and then just
again rock it backwards and forwards. Remember to keep your fingers out of the way. You can
take your time. Even if you chop one like this, it s going to get the job done. You
don t have to be fast. But with experience comes speed. And you have them all the same
size. All perfect the same shape, size. You ve got all that nice color. The red, the yellow,
the green. Beautiful. And we re just going to add all of that to the bowl as well. Yes.
Then what we ve got is some black olives, and we re going to add them. So, you can see
the buildup of flavors going on. And textures. Different textures. Different flavors. Different
colors. You want to smell that? Smell beautiful Yes it does. And we re only halfway through.
Fabulous. Oh, I can t wait. Then we ve got some carrots. And the way we came up with
this dish was we re looking at the different colors as the sun set one night on my deck
and we thought great, how can we incorporate all these colors? Well, this is what we came
up with. So, we ve got the yellows. We ve got the oranges. We ve got the reds of the
sunlight. And if you want to know where the green comes from, it was coming through the
leaves of the trees. So, we ve got that. To do a carrot, basically you want to square
your carrot off. Because anything round is going to roll along the chopping board. So,
square it off. Take off the edges. Get it nice and square. Then take your strips. Once
you ve got your strips, just like the peppers, just like the jicama, turn them into matchsticks.
Oh, you make that look so easy. It is. Everything, all my cooking is very easy. Now we ve got
that done, we re going to add some red chili, just to add a little bit of heat. I ve already
taken out the seeds. So, be careful. You just really want to chop this up nice and fine.
Uh huh. Tiny pieces. Tiny pieces. Cause you don t want anybody getting a big chunk of
this. So, nice and fine. Make sure you wash your hands after this. Because otherwise if
you wipe your mouth off or wipe your face, you re going to burn yourself. Touch your
eyes. Yep. So, that s in there now. We ve got some lime zest and we re going to pop
that in. All of it out of the container. Then we ve got some cilantro that has already been
chopped. Right. And we re going to add that. Tidy as we go. And then we ve got some just
vegetable oil. We re not using virgin olive oil. Because it s a beautiful flavored oil,
but can be too strong for this dish. So, we want something neutral. So, we re going to
pour this into the dish. We don t want a great deal. So, basically that s all the ingredients
in there. We re going to take a spoon, and we re basically going to mix everything together.
Oh look. And look at the colors. Oh yeah. t that beautiful? Absolutely. All our different
textures, different flavors coming out. I would basically make this about one hour before
I was going to use it. Let it sit in the refrigerator. Let it chill down. And then all of them flavors
will merge together. Then we ve already got our seared tuna on the plate. So, that is
just being put in with some sesame oil, a little bit of olive oil, a little bit of honey.
And then we ve seared it for about twenty seconds on each side. Oh very quickly. Very
quickly, because if you overcook it, it s going to be eating canned tuna. And we don
t want that. We want nice and fresh. So, then all we re going to do is we re going to add
this slaw. Oh beautiful. And then we re going to finish the dish with some hard-boiled egg.
Cause I love the color of the yolk and it goes beautiful with the tuna. And we re just
going to place that on the plate like that. And then all I ve done is tied some chives.
And we re just going to lay that on, just to give some extra decoration. And we re basically
done. Oh, what a beautiful presentation. Thank you very much. Chef Mark and his students
have created several other strawberry recipes that we will showcase on theproducelady.org
These strawberry creations are delicious. And I know you ll want to prepare them for
your family and friends. You can learn more about the NC State and Johnson and Wales partnership
and you can find these recipes at theproducelady.org [Content_Types].xml u$Nw @8Jb _rels/.rels
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at Johnson and Wales University in Charlotte. When I learned that researchers at NC State
University and the chefs at Johnson and Wales were teaming up to breed a better North Carolina
strawberry, I couldn t wait to become involved. I m here with Chef Mark Allison, the Dean
of Culinary Education to showcase some creations using delicious North Carolina strawberries.
Chef Mark, what are we preparing today? ve got some beautiful tuna, which was seared.
And we ve got some beautiful North Carolina strawberries, which we re going to use as
well. Freshly picked from the vine today. Great. re going to make a kind of slaw, but
instead of mayonnaise we re going to use some oil and we re going to use some cumin seeds
and a few Asian spices. So, it should be beautiful on the plate. It should look beautiful. It
should taste beautiful. Make an appetizer or an entr e if you want a larger portion.
Oh great. Let s get started. Okay. What we re going to use today is we ve got what s
called a jicama, which is a Mexican potato. And basically you re going to eat this raw,
or you can cook it. Serve it like mashed potatoes or russet potatoes. But raw it s beautiful,
nice and crisp, juicy. So, we re going to tie that in with these beautiful North Carolina
strawberries. And then we re going to serve it with some seared tuna. So, we ll see how
this turns out. So, once you ve got your jicama and you ve peeled it, basically what we re
going to do is make some match sticks. So, square off the jicama and then you really
want to slice it nice and thin and you get some pieces of jicama that are probably going
to run about an eighth of an inch. And then turn them slices into matchsticks. Okay. So,
just keep your knife to the chop board, and just move your fingers back out of the way.
And then once you ve got enough of the jicama, just put it straight in the bowl. Okay. And
then we ll add the jicama that I ve already sliced. That can go in. Then we ve got our
strawberries. Basically all I did was take off the green, and we re going to add them
to the bowl. So, now we ve got the jicama and strawberries together. With that, we ve
got some red pepper flakes and we ve got some cumin. And we ve got some Cajun spice and
a little touch of sugar as well to give it a little bit of sweetness. So, we re just
going to add all of that to the strawberries and the jicama. Then to give it some extra
color, what we ve got is some nice yellow, green, and red peppers. And basically all
you want to do is take out the seeds. That s what I ve already chopped, so we ll add
that. And to chop, we re just going to take the pepper, take the knife, and then just
again rock it backwards and forwards. Remember to keep your fingers out of the way. You can
take your time. Even if you chop one like this, it s going to get the job done. You
don t have to be fast. But with experience comes speed. And you have them all the same
size. All perfect the same shape, size. You ve got all that nice color. The red, the yellow,
the green. Beautiful. And we re just going to add all of that to the bowl as well. Yes.
Then what we ve got is some black olives, and we re going to add them. So, you can see
the buildup of flavors going on. And textures. Different textures. Different flavors. Different
colors. You want to smell that? Smell beautiful Yes it does. And we re only halfway through.
Fabulous. Oh, I can t wait. Then we ve got some carrots. And the way we came up with
this dish was we re looking at the different colors as the sun set one night on my deck
and we thought great, how can we incorporate all these colors? Well, this is what we came
up with. So, we ve got the yellows. We ve got the oranges. We ve got the reds of the
sunlight. And if you want to know where the green comes from, it was coming through the
leaves of the trees. So, we ve got that. To do a carrot, basically you want to square
your carrot off. Because anything round is going to roll along the chopping board. So,
square it off. Take off the edges. Get it nice and square. Then take your strips. Once
you ve got your strips, just like the peppers, just like the jicama, turn them into matchsticks.
Oh, you make that look so easy. It is. Everything, all my cooking is very easy. Now we ve got
that done, we re going to add some red chili, just to add a little bit of heat. I ve already
taken out the seeds. So, be careful. You just really want to chop this up nice and fine.
Uh huh. Tiny pieces. Tiny pieces. Cause you don t want anybody getting a big chunk of
this. So, nice and fine. Make sure you wash your hands after this. Because otherwise if
you wipe your mouth off or wipe your face, you re going to burn yourself. Touch your
eyes. Yep. So, that s in there now. We ve got some lime zest and we re going to pop
that in. All of it out of the container. Then we ve got some cilantro that has already been
chopped. Right. And we re going to add that. Tidy as we go. And then we ve got some just
vegetable oil. We re not using virgin olive oil. Because it s a beautiful flavored oil,
but can be too strong for this dish. So, we want something neutral. So, we re going to
pour this into the dish. We don t want a great deal. So, basically that s all the ingredients
in there. We re going to take a spoon, and we re basically going to mix everything together.
Oh look. And look at the colors. Oh yeah. t that beautiful? Absolutely. All our different
textures, different flavors coming out. I would basically make this about one hour before
I was going to use it. Let it sit in the refrigerator. Let it chill down. And then all of them flavors
will merge together. Then we ve already got our seared tuna on the plate. So, that is
just being put in with some sesame oil, a little bit of olive oil, a little bit of honey.
And then we ve seared it for about twenty seconds on each side. Oh very quickly. Very
quickly, because if you overcook it, it s going to be eating canned tuna. And we don
t want that. We want nice and fresh. So, then all we re going to do is we re going to add
this slaw. Oh beautiful. And then we re going to finish the dish with some hard-boiled egg.
Cause I love the color of the yolk and it goes beautiful with the tuna. And we re just
going to place that on the plate like that. And then all I ve done is tied some chives.
And we re just going to lay that on, just to give some extra decoration. And we re basically
done. Oh, what a beautiful presentation. Thank you very much. Chef Mark and his students
have created several other strawberry recipes that we will showcase on theproducelady.org
These strawberry creations are delicious. And I know you ll want to prepare them for
your family and friends. You can learn more about the NC State and Johnson and Wales partnership
and you can find these recipes at theproducelady.org [Content_Types].xml u$Nw @8Jb _rels/.rels
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