Johnson County Community College chef apprentice Brian Leeper created a recipe for Bouillabaisse With Seafood-Sausage Cabbage Roll and Saffron Rice for a culinary team competition. Fresh, not frozen, seafood is a must for the recipe’s success.
Trevor Bolerjack, a third-semester culinary student at Johnson County Community College and an apprentice at the Sheraton Overland Park hotel, shares a recipe for an old-style Greek sausage known as sheftalia that you can cook on the grill. Serve it with a Greek salad.
JCCC chef apprentice Antwoine King learned to make samosas from the wives of his former co-workers. His version of samosas is like a meat pocket and can be made at home. Look for all the necessary ingredients at an Indian grocery store.
Chinese barbecue pork buns are a dim sum staple. This recipe created by Taylor Headrick, a Johnson County Community College student chef, who first tasted this dish at a local restaurant and has been a fan ever since.
Paul McCord, 19, of Overland Park, a second-year student in the Johnson County Community College culinary program, likes to keep recipes simple, like his preparation for trout with a lemon caper sauce served over butternut squash risotto.
You can’t rush the perfect barbecued baby-back ribs. That’s why Brenden Grinnell, a second-year student in the Johnson County Community College culinary program, has developed a recipe worth the time investment. The ribs need to sit in the refrigerator for three hours after you apply the dry rub and then cook in an slow oven for three or four hours before you put them on a grill.
Since Adam Daman was in second grade, his favorite food has been Asian dumplings pot stickers. He has tasted many versions of this savory dish, but his favorite is a more “traditional” recipe using such ingredients as ground pork, cabbage, water chestnuts and ginger, plus a dipping sauce.
Growing up in Pittsburgh, Pa., Johnson County Community College student chef Lawrence Pesce ate his share of traditional chicken wings. As a finger food, chicken wings can be messy to eat. But making the wings into “lollipops” are easier.
This recipe for Ancho Chili-Rubbed Fish Tacos was created by Dannette Fortner, a Johnson County Community College student chef who used to shy away from fish. That changed when she learned more about ways to prepare it in culinary classes.