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Alaskan Salmon Ceasar Salad and Blueberries Smoothies

Chef Michael Roddey debuts in the Central PA Live kitchen with two quick and easy recipes.
He's known around the country for his delicious recipies and teaching techniques. Now, Chef Michael Roddey has come home to Central PA, after traveling the United States.  Chef Roddey spent the past four years in Fairbanks, Alaska.  He moved home to start his own consulting business.

On today's show, Chef made the following recipes:

Blueberry Smoothie
Equipment: blender, spatula & measuring tools
Procedure: Add all ingredients to blender and blend until smooth, about 30 seconds to 1 minute

Quantity-Quantity-Product Description

3c (50 @ 2oz) Blueberry Smoothie
1/3 c (2 c) Cottage cheese low fat
1/2 c (2 c) Chobani Greek yogurt low fat vanilla
1 c (1qt) Soy milk
1/3 c (1.5 c) Kale fresh
1 c (4 c) Blueberries fresh or frozen
1 T (¼ c) honey
1/8 t (1 t) cinnamon
1/2 each (3 each) banana
2 each (8 each) Davidson’s SafeEggs Pasteurized Shell-on Eggs

Alaskan Caesar Salad
Equipment: Mixing bowl, whisk, spatula, knife, cutting board & measuring tools
Procedure:
1. Mash smoked salmon add minced garlic, egg yolk, dijon and lemon juice
2. Slowly drizzle oil while whisking, when all incorporated, season with salt and pepper
3. Toss romaine with dressing to coat, add cheese, quinoa and berries, serve immediately

Quantity-Quantity-Product Description

4 salads (50 tastings) Alaskan Caesar Salad
1 # (4 #) Cut Romaine Lettuce
½ c (2 c) Blueberries Fresh or Freeze dried (Dole)
½ c (2 c) Rice Oil
pinch (¼ t) Salt
pinch (¼ t) Pepper
1 T (¼ c) Parmesan Cheese shredded
¼ each (1 each) Lemons
1 clove (3 cloves) Garlic fresh
1 yolk (2 each) Davidson’s SafeEggs Pasteurized Shell-on Eggs
2 oz (8oz) Smoked Salmon (Honey Smoked Fish Co.)
¼ t (1 ¼ t) Dijon mustard
1/3 c (1 ½ c) Red or black quinoa

Serving Size Calories Fat Cholesterol (mg) Protein (g) Sodium (mg) Carb
Blueberries (frozen) 1 c. 79 1 0 1 2 19
Soymilk 1 c. 80 3 0 8 95 7
Cottage Cheese 1/3c. (2.7 oz) 65 2.7 7 7 248.4 2.7
Honey 1 Tbsp 64 0 0 0 1 17
Kale (raw) 1 Leaf (1oz) 14 0 0 1 12 3
Greek Yogurt (nonfat) 1/2c. 67 0 3 7 30 9
Cinnamon 1/8 tsp 0 0 0 0 0 0
Eggs 2 142 10 422 12 140 0

Total 20 oz 511 16.7 432 36 528.4 57.7
Per 8oz 204.4 6.68 172.8 14.4 211.36 23.08

Serving Size Sugar Fiber A C Iron Calcium
Blueberries (frozen) 1 c. 13 4 1.0 6.0 2.0 1.0
Soymilk 1 c. 7 0 10.0 0.0 6.0 30.0
Cottage Cheese 1/3c. (2.7 oz) 2.7 0 0.0 0.0 0.0 8.0
Honey 1 Tbsp 17 0 0.0 0.0 0.0 0.0
Kale (raw) 1 Leaf (1oz) 0 1 86.0 56.0 3.0 4.0
Greek Yogurt (nonfat) 1/2c. 6 0 3.0 0.0 0.0 7.0
Cinnamon 1/8 tsp 0 0 0.0 0.0 0.0 0.0
Eggs 2 0 0 10.0 0.0 10.0 6.0

Total 20 oz 45.7 5 110.0 62.0 21.0 56.0
Per 8oz 18.28 2 44% 25% 7% 23%
230mg

Michael Roddey, Owner/Chef Consultant

GASTRONOMIC Services & Consulting  - Chef Roddey brings to the table over 20 years of hospitality industry work experience. Over the past eight years he has been dedicated to educating and developing culinarians in the post-secondary setting. Reinforcing his time and commitment to the industry, he holds numerous credentials from various professional organizations. Chef Roddey holds Associate degrees in both Culinary Arts and Linguistics, Bachelor degree in Business Management, and a Masters degree in Higher Education & Organizational Development. Chef Roddey is a veteran of the Air Force National Guard receiving various awards and medals during his service. He has volunteered for the US Navy’s Adopt a Chef Program donating time to help groom US Navy Culinary Specialists and improve the overall galley operations on board Navy vessels. Presently, Chef Roddey serves on the ANFP National Board of Directors as well as holding seats on numerous committees within the organization. He is active as a lecturer and presenter of industry topics across organizations. He serves as a trainer, educator, mentor and collaborator within various venues of industry and education. He has recently dedicated himself to the launch of his own consulting company.

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