Schools &
Education
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The BJHS Culinary Arts Team took top honors at the first round of Teen Cuisine. There were 8 schools to compete: 4 schools in the morning and 4 in the afternoon. Auburn HS won the morning round, and BJHS took the afternoon round. You can see the Teen Cuisine Challenge on UPN on June 3rd (time TBA). This was a very challenging competition. It was like IRON CHEF; students were given secret ingredients and had to make up their own recipes! See below for a peek at the winning recipes. |
 Pictured left to right are team members Brendhan Burleson, a Rising Senior; Graduating Seniors Andrew Cowles, Amy Underwood & Jessica Henry; and Chef Judy Brown. |
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| Sautéed Shrimp with Pesto Crustini and a Lemon Buerre Blanc | ||
Quantity |
Ingredients | Procedure |
| Pesto: | ||
| 2 oz | Basil | Blend in a food processor. Blend with the Basil. Add to basil and pine nuts. Add to the above to finish pesto. Add to pesto |
| 2 t | Pine nuts | |
| 1 T | Grated Parmesan | |
| 2 oz ½ cup |
Olive oil Spinach |
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| Sautéed Shrimp: | ||
| 3 ea | Shrimp | Season and sauté in olive oil. Use to sauté |
| 2 oz | Olive oil | |
| Buerre Blanc: | ||
| ¼ cup | White wine | Reduce in sauce pot. Add with the white wine. Add with the white wine. Strain wine and heat up then whisk in butter and season |
| 2 slices | Lemon | |
| ¼ ea | Shallot | |
| ¼- ½ # | Butter | |
| Garnish: | ||
| 1 ea | Tomato | Small dice Concasse |
| Crustini: | ||
| 2 slices | Baguette | Toast in Salamander. Put pesto on toasted baguette
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| 2 ea | Pesto Crustini | |
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| Herb Crusted Frenched Rack of lamb with Red Bliss Potatoes and Haricot verts | ||
Quantity |
Ingredients | Procedure |
| Rack of lamb: | ||
| ½ ea | Rack of lamb | Rub Lamb with Herbs, Seasoning and oil, French cut. Mince. Chop. Mince. Season |
| ¾ oz | Rosemary | |
| ¾ oz | Thyme | |
| 1 clove | Garlic | |
| T.T | Salt and pepper | |
| 2 oz | Olive oil | |
| Bliss Potatoes: | ||
| 1 # | Red Bliss Potato | Cook in salted water until almost tender, bake until golden. Toss potatoes in butter. Toss Parsley in. Season to taste |
| 2 T | Butter | |
| 1/8 Bu. | Parsley | |
| T.T. | Salt and Pepper | |
| Haricot Vert: | ||
| 4 oz | Haricot vert | Blanch Haricot vert. Reheat haricot vert. Reheat haricot vert. Season to taste |
| 1 oz | Chicken Stock | |
| 1 t. | Butter | |
| T.T. | Salt and pepper | |
| Sauce: ¾ ea 3 oz ½ cup 1 ea 1 ea 1 ea 2 oz 2 oz 1 t. T.T. |
Shallot Lamb trimmings Red wine Parsley stem Thyme stem Rosemary stem Reduced beef stock Butter Parsley Salt and Pepper |
Sweat pan with trimmings. Brown in pan Deglaze pan. Add to pan. Add to pan. Add to pan. Add to pan and reduce, strain. Whisk butter in Finish with chopped parsley. Season.  |
| Poached Pear with Banana Brulee, raspberry coulis, and a mint whipped cream | ||
| Quantity | Ingredients | Procedure |
| Poaching: | ||
| ½ cup | Red wine | Combine liquid and spice and bring up to 180 degrees. Submerge ½ a pear in liquid. Cook until tender. Then shock. |
| ¼ cup | Water | |
| 1/4 cup | Sugar | |
| ¼ t. | Vanilla | |
| ¼ t. | Coriander | |
| 1 ea | Pear | |
| Coulis: | ||
| ½ pint | Raspberry | Mash up raspberry and add water and sugar and cook until syrup then strain. Add lemon juice in sauce |
| ¼ cup | Water | |
| ¼ cup ½ t. |
Sugar Lemon juice |
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| Whipped Cream: | ||
| ½ cup | Heavy Cream | Whip cream to medium stiff peaks simmer water sugar and mint then strain and cool. Fold in simple syrup in to whipped cream |
| 1/8 cup | Water | |
| 1/8 cup | Sugar | |
| 5 leaves | Mint | |
| Banana: | ||
| 1 ea | Banana | Cut banana in to 8th in strips and In half then caramelize sugar on top. |
| ¼ cup | Sugar | |
| Garnish: | Mint leaf | |
