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Cooking Demo With Chef Bryan

Saturday, June 27 | 12 p.m. – 1 p.m. (EDT)
Wherever you are.
All alumni and Carolina Alumni members are welcome.
Complimentary

Click in for this live demo and Q&A with Bryan Dahlstrom, executive chef at the Carolina Club. You’ll learn some great recipes to make your holiday weekend memorable and delicious. When you register, we’ll send you a grocery list in the confirmation email so you can try Chef Bryan’s recipes at home. Don’t worry, we’ll also send out a recorded version afterward so you can reference it as you prep for the big weekend.

Can’t make it live but want the recorded version? Please complete the registration as normal and we’ll send you the grocery list and video as well.

Recipe

Recipe and Ingredient List: (6 – 8 servings)

For the demo I did both thick cut pork chops and chicken thigh skewers and ended up dividing the marinade 2/3rd for the chops & 1/3rd for the cubed thigh meat.

Protein:

  • Pork Chops, thick cut – (4) 3.5 lbs
  • Chicken thighs, boneless/skinless, cut into 1.5” pieces – 2 lbs

Marinade:

  • Orange marmalade – 1 jar (12-13oz)
  • Cider vinegar – 1/4th cup
  • White wine vinegar – 1/4th cup
  • Kosher salt – 2 Tbls
  • Chipotle powder – 3 pinches
  • Oil, vegetable or olive oil – 1/4th cup
  • Fresh thyme, remove from tough stems, chopped rough – 2 oz
  • Black pepper, fresh crack or coarse ground – 1 Tbls

Blend all the ingredients together except the thyme and black pepper. Then stir in the fresh thyme and black pepper to maintain its texture. Divide between your proteins, wrap and refrigerate for 2-4 hours or preferably overnight.

 

Green Bean Salad

  • Green beans, trimmed – 1.5 lbs (blanched to al dente (approx. 5 ½ minutes), shock in ice water then drain)

Vinaigrette:

  • Seasonal tomatoes (I used plum) – 12-16 oz (cut in halves, toss in a splash of oil, smoke/grill/or roast until tender, chilled
  • Cider vinegar – 3 Tbls
  • Fresh garlic – 1 clove
  • Mustard, Grain or Dijon – 1 heaping tsp
  • Salt and pepper to taste
  • Extra virgin olive oil – 6 Tbls

Blend ingredients except the olive oil until smooth, then slowly drizzle in the olive oil, adjust seasoning as needed.

Assembly:

  • Red onion, sliced thin julienne – 1/3rd medium
  • Season fresh heirloom tomatoes – 8 oz
  • Fresh basil (didn’t do, but if I had at hand) – ¼ cup torn leaves

Toss green beans, onion, fresh tomatoes, fresh herb, tomato vinaigrette plus about 3 pinches of kosher salt (to taste) all together. Cover and refrigerate. Re-toss and adjust seasoning before serving.

 

Roasted Carrots

  • Carrots – 1.5 lbs (blanch to al dente, shock & drain – my large ones took about 7-8 mins)
  • Oil – 1 Tbls
  • Honey – 2-3 heaping Tbls
  • Butter – 3-4 oz
  • Bitters, your favorite local – to taste
  • Some kind of nut or seed (benne, pecan, almond, pumpkin, etc…), toasted – 1/4th cup
  • Kosher salt to taste

Caramelize the carrots in a little oil. add half the butter and let it brown a little. Add honey and heat through. Remove from heat, add the bitters and remaining butter, salt to taste. Toss to coat.

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