June 21, 2018
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The menu for the Portland Pirates cooking class

By Jackie Farwell, BDN Staff

Lemon-Thyme Chicken with Grape Tomatoes Zucchini and Feta

Serves 4

Prep time: 10 minutes

Cooking time: 15 minutes


4 tablespoon freshly squeezed lemon juice (about 2 lemons)

1 tablespoon finely chopped garlic

1 tablespoon fresh thyme leaves finely chopped, divided

Salt and freshly ground pepper
1 pound skinless, boneless chicken breasts, trimmed and cut in half to make a paillard

2 tablespoons canola oil

1 medium shallot, peeled and thinly sliced

1 medium zucchini

1 pint grape tomatoes (can substitute with cherry tomatoes)

1/3 cup feta, rinsed, patted dry and crumbled

1. In a zip-close bag, combine 3 tablespoons lemon juice, 2 teaspoons garlic and 2 teaspoons thyme.

2. Lightly pound the chicken breasts, add them to the bag, seal it and gently turn to coat. Set aside.

3. Cut the tomatoes in half, set aside.

4. Cut the ends off the zucchini. With a vegetable peeler, make ‘ribbons’. Set aside.

5. Heat 1 tablespoon oil in saute pan over medium-high heat. Add shallot, remaining garlic. Saute until soft and somewhat translucent.

6. Add tomatoes and zucchini with remaining lemon juice and saute for about 2-3 minutes until soft.

7. Transfer to a serving bowl, toss in feta, season with salt and pepper.

8. Add remaining oil to saute pan, heat.

9. Remove chicken from the marinade, pat dry, season with salt and pepper.

10. Add to pan, cooking about 2-3 minutes each side or until cooked through and lightly browned.

11. Remove from pan and serve with the vegetables.

Teriyaki Marinade

Prep time: 10 minutes

Good for pork, chicken, beef, vegetables, fish and tofu.


1/2 cup orange juice

1/2 cup low-sodium soy sauce (Kikkoman brand is preferred)
1/2 cup brown sugar
2 cloves garlic, peeled and smashed
1” fresh ginger, peeled and sliced
1 teaspoon sambal oelek (if you like it spicy; found in Asian section)

1. Combine everything together in a bowl.

2. Pour into a zip-close bag and add your protein.

3. Marinate: fish for 30 minutes, chicken for one hour, beef and pork for two hours.

4. Remove the protein from the marinade and cook according to your recipe.

5. Discard all marinade (do not reuse as it has been in contact with raw meat).

Teriyaki Beef Kebabs

Serves 4


1 pound top sirloin beef, trimmed of fat, cut into 1-inch cubes

1 red pepper, cored and seeded

8 small mushrooms, wiped clean with a damp paper towel

4 10-inch wooden skewers

1. Marinate the beef for two hours.

2. Soak 10-inch wooden skewers in cold water (to prevent burning on the grill)

3. Cut the pepper into 1-inch squares.

4. Skewer the meat, alternating each piece with a vegetable, ending with meat.

5. Preheat your grill or BBQ to medium-high.

6. Grill, turning occasionally until meat is cooked through.

7. Serve on or off the skewer.

Fish with herbs en papillote

Serves 4

Prep time: 10 minutes

Cooking time: 10 minutes


3 tablespoons fresh parsley, chopped
2 cloves garlic, peeled and finely minced
2 tablespoons fresh dill, chopped

2 tablespoons fresh basil

2 teaspoons lemon zest

4 scallions, cut into 2-inch lengths then cut in half lengthwise

1-1 ½ pound fish fillet (trout, sole, haddock, bluefish, salmon), cut into four equal portions

¼ cup white wine or vermouth

4-by-12-inch lengths of parchment paper

1. Preheat oven to 450 degrees.

2. In a small bowl, mix together the herbs, garlic and lemon zest.

3. Lay out the four squares of parchment. In the middle of each square, scatter the scallions.

4. Season the fish with salt and pepper and lay on top of scallions.

5. Drizzle with vermouth.

6. Top the fish with a portion of the herb mix.

7. Take two opposite sides of the parchment and fold over several times; fold under the ends several times so that each packet is well sealed. Place on a baking sheet.

8. Bake in oven for about 6-8 minutes, until puffy and browned.

9. Transfer each parchment packet to a plate. (Dinners cut or tear their packets open and eat directly from it.)

Blueberry Clafouti

Serves 8

Prep time: 20 minutes

Cooking time: 45 minutes


1 ½ pints fresh blueberries, washed and picked over

4 eggs

1 cup sugar

1 teaspoon vanilla extract

¾ cup all-purpose flour, sifted

Pinch of salt

1. Preheat oven to 350 degrees.

2. Place blueberries into the bottom of an 8-by-10-inch glass baking dish.

3. In a bowl, whisk the eggs. Add the sugar and continue whisking until the mixture thickens and is pale yellow.

4. Add the milk and vanilla. Whisk to combine.

5. Whisk in flour and salt. Pour over berries.

6. Scatter the butter cubes on top of the apple mixture.

7. Bake on the center rack for about 45 minutes or until the clafouti has puffed and bounces back when lightly pressed.

8. Remove from oven, let cool slightly before cutting into eight slices. Gently remove with a spatula.

Rustic Apple Tart

Serves 4 – 6

Prep time: 20 minutes

Cooking time: 30-35 minutes


1 disc of ready-made pie crust dough

3 apples, peeled, cored and chopped into ¾-inch chunks

½ cup raisins (optional)

5 tablespoons sugar

1 tablespoon cornstarch

½ teaspoon nutmeg

½ teaspoon cinnamon

¼ stick butter, cut into small cubes

1 egg whisked with 2 teaspoons water

1. Preheat oven to 400 degrees.

2. Place dough onto a parchment lined baking sheet.

3. Combine in a bowl the apples, raisins, sugar, spices and cornstarch.

4. Pour this into the middle of the dough round, piling it higher in the middle.

5. Fold and pleat the outer edge of the dough toward the center to hold the fruit inside.

6. Scatter the butter cubes on top of the apple mixture.

7. Brush the top and sides of the dough with the egg ‘wash’ and sprinkle the crust with extra sugar.

8. Bake in the oven for 35-40 minutes. Serve hot, warm or room temperature with vanilla ice cream.

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