Spaghetti with salmon and butter sauce

 

INGREDIENTS:
½ pound Whole-wheat spaghetti
1 clove Garlic, minced
2 tbl Extra-virgin olive oil
½ tsp Salt, plus more for seasoning
½ tsp Freshly ground black pepper, plus more for seasoning
1 tbl Olive oil
4 (4 oz) pieces of Salmon
2 cups Faby spinach leaves
1 small Onion, diced
4 tbl Butter

STEPS:
Cook spaghetti to package instructions.  Drain pasta and set aside. 

In a large fry pan, add garlic, onion, extra-virgin olive oil, butter, salt and pepper.  Saute for 3 to 5 minutes.  Add cooked spaghetti and spinach and cook for an additional 2 to 3 minutes.

Meanwhile, warm 1 tablespoon of olive oil in a medium skillet over medium-high heat.  Season the salmon pieces with salt and pepper.  Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish.  Remove the salmon from the pan.

To serve, divide spaghetti into four portions, place onto plate then top with salmon and sauce.  Garnish with tomatoes if desired.

White bean dip

INGREDIENTS:
1 (15 oz ) can White beans, drained and rinsed
1 tsp Dried oregano
¼ cup Olive oil
1 clove Garlic
Salt and pepper to taste

STEPS:
Place the beans, garlic, olive oil, and oregano in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a serving bowl.  Garnish with bell pepper, celery and tomato wedge.  Serve with pita chips.

Israeli couscous with quinoa pudding

INGREDIENTS:
1/3 cup Quinoa
1 cup Couscous
½ tsp Cinnamon
4 tbl Sugar
1 cup Cantaloupe, diced
1 Cantaloupe, cut into rings
Strawberries
1 medium Apple, diced
¼ cup Dried cranberries, chopped
2 tbl Butter
2 cup Water
Orange sauce (recipe follows)

STEPS:
In a large glass bowl, add couscous, 2 tablespoon of butter and 2 cups of boiling water.  Cover and set aside for 20 to 25 minutes, stirring occasionally.

Meantime, cook quinoa as directed on packaging. Drain couscous and add quinoa.

In a food processor, puree 1 cup of cantaloupe, 5 strawberries and apples until smooth.  Reserve some for garnish and add the rest to couscous/quinoa mixture.    Add cinnamon, sugar and cranberries to the mixture and stir to combine.

Place mixture into a mold and set aside in the refrigerator.

To serve, plate cantaloupe ring and add couscous with quinoa pudding in the center.  Garnish with puree, mint, strawberry and orange sauce.

Orange sauce

INGREDIENTS:
Juice of two oranges
½ tsp of Cinnamon
2 tbl of Sugar
1 tbl of Butter

STEPS:
Combine all ingredients in a sauce pan and bring to a boil.  Reduce heat and simmer for about 3 minutes or until the sauce thickens.  Set aside to cool before serving.

Mobile County Public School System
Williamson High School - Family Studies and Community Services
1567 East Dublin Street
Mobile, Al 36605
(251) 221-3411

SPECIAL EVENT:

Students from five Mobile county schools participated in the first annual Golden Spoon Culinary Competition sponsored by the Culinard at Virginia College and the Golden Corral.  The purpose of the competition is to promote excellence and creativity amoung students who are seeking to have a career in the culinary industry and to promote the culinary arts program in the Mobile county Public School.  The first place winners include scholarships to Virgina College. 

Students from Vigor, Mary G. Montgomery, Davidson, Murphy and Williamson High Schools participated in the competition.  The team from Williamson won the competition with their dishes; white bean dip, whole-wheat spaghetti with salmon and butter sauce and couscous with quinoa pudding.

INFORMATION ABOUT THE GUESTS:
JaKeil Franks is a senior and a member of the Williamson High School Mighty Lions football team.  He is also on the track team.  Franks is an advanced culinary arts student and has a love for cooking.

Reginald Lee is a senior and aspires to be on the baseball team.  He enjoys food and has a strong love for cooking.

Marvin James is a senior and has a strong family knowledge of food.  He enjoys trying new recipes.

All three plan to attend Virginia College in the fall and learn more about culinary arts.