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Featured Recipes: Mystery Basket Surprise

Featured Recipes: Mystery Basket Surprise

Culinary students Wesley Mills and Wendy Kupcewicz created these recipes for their first Mystery Basket challenge. Each comes with a side to make a complete meal, whether you’re planning a casual dinner for a night in or something special for guests. They’re great for a night in or any casual dinner. Both recipes include side dishes and even one dessert!

We encourage you to share them with friends and family. If you do, let us know what you think. Share your feedback on Facebook or Twitter. We’d love to hear from your thoughts on any of our featured recipes.

Wesley’s New York Strip with Potatoes, Asparagus, and Carrots

Wesley Mills

Wesley Mills prepares a New York strip steak as the centerpiece of his dish during his first Mystery Basket.

Begin with a 30-minute marinade for the steak. Combine soy sauce, Montreal McCormick steak seasoning and olive oil.

Ingredients:

  • New York Strip Steak
  • Asparagus
  • Salt
  • Butter
  • Potatoes
  • Pepper
  • Heavy Cream
  • Carrots

Directions:

  1. Grill the strip on medium high for about 4 minutes on each side until medium rare.
  2. Boil the asparagus until soft. Blanch in ice water then add salt and butter.
  3. Boil potatoes. Add heavy cream, non-salted butter, salt, pepper. Mash them until small chunks are visible.
  4. Boil carrots. Add salt and butter. Add to plate for color.

steak

Brie Cheese Squares for Dessert: Cut the brie cheese into small squares. Coat in flour, egg, fresh made bread crumbs, smashed walnuts. Deep fry for about 2 minutes and top with pure maple syrup and sprinkle of confectioners’ sugar.

Wendy’s Boneless Pork Chops with Apricot Mushroom Sauce over Coconut Rice

Wendy Kupcewicz considers what produce to choose for her Mystery Basket entree.

Wendy Kupcewicz considers what produce to choose for her Mystery Basket entree.

Prepare 2 cups of rice. Once rice is cooked add 1/4 cup of coconut milk and 2 tablespoons of butter. Cover to keep warm.

Ingredients:

  • 4 (1 &1/2inch Boneless Pork Chops
  • 1/4 cup softened butter
  • Salt and pepper to taste
  • 1 Tbsp garlic paste
  • 1 18-ounce jar of apricot preserves
  • 1 tablespoon cayenne & garlic infused honey
  • 2 cups sliced mushrooms
  • 2 Tbsp butter

Directions:

  1. Preheat oven to 350 degrees (175 degrees C)
  2. Spread butter (1/4 cup) all over pork. Season on both sides with kosher salt and ground pepper.
  3. Combine garlic paste, apricot preserves, honey and season with salt and pepper in a separate bowl. Separate half of the apricot glaze mixture and combine with the cooked mushrooms after they have been cooked with the butter and fresh parsley.
  4. Cook the mushrooms in pan with melted butter and season with one teaspoon of chopped parsley. Combine half of the apricot glaze once the mushrooms are done. Cover the pan with lid and simmer on very low heat.
  5. Roast the pork in preheated oven for 30 to 40 minutes. Remove pork from the oven and brush with half of apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, an instant read thermometer inserted into the center should read 145 degrees F (63 degrees C)
  6. Once the pork is done place on the rice and cover the pork with the Apricot Mushroom Glaze Sauce. Garnish with fresh parsley.

Pork and Coconut Rice

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