Awards Banquet Dinner for Apopka Kiwanis Club

DAY 1: Prep

• Mix Sauce ingredients. Reserve.

Sear Tenderloin:

• Mix Rub ingredients. Liberally season pork.
• Preheat Griddle on high. Add oil to hot griddle and when oil just begins to smoke, sear pork until caramelized on all sides. Reserve and cool.

Make Sauce:

• Saute garlic in a drizzle of oil until very lightly golden (do not burn garlic!).
• Add sauce ingredients. Reduce sauce over medium high heat, simmering rapidly until liquid reaches nape consistency. Reserve and chill.
• Position loins in hotel pan; Add cooled sauce. Cover and refrigerate.

DAY 2: Service

• Preheat oven to 325*F.
• Roast until internal temperature is 145*F
• Remove pork, cover loosely with foil.
• Reduce sauce/ pan drippings over medium high heat, simmering rapidly until liquid thickens to a syrup.
• Carve, drizzle slices with syrup, and serve with additional sauce on the side.

• Stir together the softened butter, parsley, oregano, basil, garlic powder, onion powder, salt, and some freshly cracked pepper until well combined and paste-like in texture.
• If chicken breasts are thicker than 3/4″ at their thickest end, place them on a cutting board, cover with plastic, then gently pound the thick end until they are even across the entire breast. Pat the chicken dry with a paper towel.
• Place the chicken breasts in a 2.5 inch deep hotel pan. Spread garlic herb butter over the surface of each breast.
• Cover tightly, label, and refrigerate for service
• Preheat the oven to 400ºF.
• Cover and bake for 15 minutes. Uncover and baste with butter. Return to oven without lid and bake until 155*F (about another 20 minutes)
• Cut into quarters, baste with butter sauce, sprinkle with reserved herb blend, and serve

• Peel and cut potatoes into uniform chunks approximately 1 inch square. Keep peeled potatoes in water to prevent them from turning brown. Drain, Rinse, and divide potatoes into large pots, filled with enough water to cover potatoes by at least four inches. Salt water.
• Bring the potatoes to a boil, reduce heat slightly and simmer for about 20 minutes or until a fork pierces easily. Turn off the burner, drain the potatoes, put back into the hot pot to pull excess moisture out of the potatoes.
• Divide the cream cheese, butter, heavy cream, and milk, by the number of pots used. Chop the butter and cream cheese into small pieces and reserve. Warm milk/cream mixture to a simmer and reserve.
• Working one pot at a time, add potatoes to the bowl of a large stand mixer. Put cream cheese and butter on top. Turn mixer on low and process until the butter and cream cheese are blended in. Add the hot cream/ milk mixture to the potatoes and gradually turn the speed up to whip the potatoes. When the potatoes are creamy, check seasonings and add any additional salt and white pepper as needed. Transfer to a hotel pan.
• Process the second, third, and fourth pot of potatoes in the same exact manner.
• Refrigerate.
• When ready to reheat the potatoes, remove from the refrigerator and allow to come to room temperature – about an hour. Bake in preheated 350*F oven for 45 minutes, stirring every ten minutes or so to keep sides from burning. Add cold butter to top and serve.

• Preheat the oven to 450 degrees F. Place the green beans on a large rimmed baking sheet.
• Drizzle the oil over the green beans. Then sprinkle beans with minced garlic, lemon zest, salt and black pepper. Toss to coat.
• Spread the green beans out in a single layer. Roast in the oven for 12-15 minutes, or until soft but still slightly firm. Top with toasted almonds.Serve warm.

• Add warm water to mixer bowl.
• Sprinkle in the yeast and 1 tablespoon of sugar.
• Stir gently until combined.
• Proof until foamy.
• Add remaining sugar, warm milk, salt, and butter.
• Using a hand whisk, blend until well combined. Add half the flour, the dough hook attachment, and knead for 5 minutes on low.
• Add the eggs in three batches, mixing after each until incorporated.
• Add the rest of the flour in three batches. The dough should be soft and elastic, but not sticky. Knead for 5 minutes. Add additional flour VERY cautiously. It should clean the bowl (but still be sticking to the bottom).
• Transfer to a large, greased container.
• Cover with plastic wrap and place in a warm, draft-free area for about 2 hours or until doubled in size.
• After rising time has passed, divide the dough into equal pieces. Roll each piece into a ball, and place it on a half sheet pan covered with parchment paper, sprayed lightly with nonstick spray.
• Brush rolls with eggwash and sprinkle with sesame seeds.
• Loosely cover with plastic wrap and place in a warm area until rolls are doubled in size, about 1 hour.
• Preheat oven to 375.
• Remove plastic wrap and bake for 14-20 minutes or until golden.