Chef Brad’s Feature Recipes
Seared Flank Steak atop a Baguette
with Maytag Blue Cheese
Prep/Cook Time: 3 hours / 20 minutes
INGREDIENTS
• 1 French Baguette
• 1 Flanks Steak
• ¼ cup olive oil
• ½ cup Maytag Blue Cheese Crumbled
• Salt & Pepper to Taste
• 1 Bottle Italian Dressing
DIRECTIONS
• Slice baguette into 24/36 sliced. Brush with olive oil and toast in a 350
degree oven.
• Marinate flank steak in Italian dressing for 2 to 3 hours. Remove from
marinade and grill on char grill or a grill pan to a medium rare.
• Sliced flank steak on an angle against the grain to keep the meat from
being tough.
• Place meat atop baguette and top with blue cheese.
• Put back in the oven until cheese has melted.
Crab & Artichoke Dip
Prep/Cook Time: 15 minutes
INGREDIENTS
• 1 pound of Cream Cheese
• 1 pint of Milk
• 1 can Artichoke Hearts
• 1 pound Crab Meat
• 1 teaspoon Cajun Spice Blend
DIRECTIONS
• Combine milk & cream cheese in a medium size pot on medium heat.
Blend together to make a cream cheese sauce.
• Chop artichoke heart into a medium dice
• After the milk & cream cheese mixture has been blended add artichoke
hearts, crabmeat and Cajun spice. Stir until blended.
• Serve hot with crackers, tortilla chips or sliced bread.
Cumin Seared Pork Loin Bruschetta
Prep/Cook Time: 30 minutes
INGREDIENTS
• 1 Pork Loin
• 2 tablespoons Cumin
• 1 French Baguette
• 1 bag Baby Green Lettuce
• ¼ cup Olive Oil
DIRECTIONS
• Rub pork loin with cumin and sear in oven safe sauté pan with a little olive
on all sides. After searing place in a 350-degree oven and cook until the
internal temperature reaches 165 degrees.
• Slice baguette and brush with olive oil and toast in oven until golden
brown.
• Let bread cool and top with a small amount of baby green lettuce.
• Remove pork loin from oven and let stand for 15 minutes the slice and
place atop the baguette and garnish with your favorite mustard or salsa.
Caprese Skewers
Prep/Cook Time: 15 minutes
INGREDIENTS
• 1 Tub of Fresh Mini Mozzarella Balls or 1 large Fresh Mozzarella Ball
Cubed
• 1 Pint Cherry Tomatoes or Grape Tomatoes
• 2 oz Fresh Basil
• 1cup Balsamic Vinegar
• ½ Cup White Sugar
• 2 Tablespoons of Honey
• 1 Pack Bamboo Skewers
DIRECTIONS
• Wash basil and tomatoes in cold water.
• Bring balsamic vinegar to a boil and add sugar. Blend together until sugar
is dissolved. Once dissolved add honey and blend together. Bring to a
boil then reduce heat and cook until the mixture makes syrup.
• On skewers alternate between tomato and basil wrapped mozzarella until
the skewer is filled. Drizzle with the balsamic syrup. Serve at room
temperature.
Apple Chicken Quesadilla
Prep/Cook Time 20 minutes
INGREDIENTS
• 2 medium apples, sliced
• 1 cup diced, cooked chicken breast
• 1/2 cup shredded Cheddar cheese
• 1/2 cup shredded Monterey Jack Cheese
• 1/2 cup fresh or frozen corn, thawed
• 1/2 cup chopped fresh tomatoes
• 1/2 cup chopped onion
• 1/4 teaspoon salt
• 6 (8 inch) (8 inch) flour tortillas
• 3/4 cup shredded lettuce
• 3/4 cup salsa
• 6 tablespoons sour cream
DIRECTIONS
• In a bowl, combine the first eight ingredients. Place about 3/4 cup on half
of each tortilla. Fold tortilla in half over filling and secure with toothpicks.
Place on a baking sheet coated with nonstick cooking spray. Bake at 400
degrees F for 8-10 minutes or until golden brown.
• Carefully turn quesadillas over; bake 5-8 minutes longer or until golden.
Discard toothpicks. Cut each quesadilla into three wedges; serve with
lettuce, salsa and sour cream.
Saturday, July 4th, 2009, 17:29 | 
Appetizer, Chef Brad's Blog Post, Recipe Blog | 
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