Chef’s Corner with Chef Scott 2/12/16

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Chef Scott Anderson from Shepherd University stopped by WHAG Morning News with Caitlin Francis Friday to share some more of his delicious recipes!

Check out the video and recipes below! 

Italian Bread Cheese PoBoy

This is a super easy sandwich that incorporates 1 block of Carr Valley bread cheese, sliced in half lengthwise to form a top and bottom slice.  It’s then stuffed with a variety of goodness to your liking.  You can add veggies, greens, proteins, cheeses, and sauces to build all sorts of flavors.  Remember, if you pile too high then you will have to hold the sandwich together with skewers and bake off, covered in foil at a lower temperature for a longer time.
Ingredients:
• 1 block Carr Valley bread cheese
• 3 slices brick cheese
• 6 spinach leaves, washed
• 3 slices of tomato
• 3 slices of onion
• 4-5 oz. of thinly sliced meats
• Salt and Pepper to taste
• 1-2 oz. of Italian dressing
Procedure:
1. Preheat oven to 375˚ F
2. Slice the bread cheese in half lengthwise
3. Layer on ingredients evenly, alternating between cheese, veggies and protein, adding in sauce, spread and seasonings as desired.
4. Place top piece onto sandwich and depending upon thickness, secure and cover or place onto a not stick tray and into the hot oven.
5. Cook for approximately 10 minutes or until bread cheese has begun to melt around sandwich and filling has sufficiently melted to desired doneness.
6. Remove from oven and set aside for a 1-2 minutes, then slice and serve.


Farfalle Pasta Salad

This is a simple fresh salad, but one that fulfill all sorts of needs.  The pasta can be changed to any variety you like and you can change up the proteins, vegetables and cheeses to suit your palette.  If you don’t want to mix the oil and vinegar you can use premade Italian, Balsamic or Greek Vinaigrette dressings in a pinch.
Ingredients:
• 1 box Farfalle Pasta
• 4-6 oz. salami, cubed
• 4-6 oz. mild Brick Cheese, cubed (Mozzarella can be substituted)
• 1 small sweet onion, diced
• 4 sweet baby bell peppers, sliced into rings
• 30 slices pepperoni, cut in half
• ½ tsp. dried basil
• ½ cup EVOO
• ¼ cup red wine vinegar
• Freshly ground black pepper
• Freshly ground sea salt
Procedure:
7. Following directions on box, cook off pasta, remove from water and chill pasta to halt cooking.  Do not overcook, cook Al dente.
8. Place chilled pasta in large bowl, and add in remaining ingredients, including a few grinds of salt and pepper and adjust seasonings as needed.  Remember flavors will build and intensify as the pasta sits in fridge.
9. Serve cold.
 

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