Cooking with Chef Kelly and Ke’o

Presbyterian Village North residents recently enjoyed two cooking demonstrations. The first one with Kelly Cook, PVN’s Director of Dining Services and the second with Ke’o Velasquez, Forefront Living’s Corporate Director of Operations.

Enjoy this recap video and try to recreate the dishes yourself with the recipes below.

PEACH AND PORK SALAD

INGREDIENTS FOR SMOKY CHIPOLTE BBQ DRESSING

  • 6 Tablespoons plain nonfat Greek yogurt
  • 6 Tablespoons low fat or skim milk
  • 1/4 cup light mayonnaise
  • 1/4 – 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1 small sprig of fresh dill, snipped (or 1/4 teaspoon dried dill)
  • 1/2 – 1 teaspoon chipotle powder (to taste)
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon liquid smoke
  • 1 – 2 teaspoons real maple syrup
  • 2 – 3 Tablespoons barbecue sauce

INGREDIENTS FOR EACH SALAD

  • About 1/3 cup leftover BBQ pulled pork
  • 1 cup green leaf lettuce or romaine
  • A few fresh mint leaves, chopped
  • 1 ripe peach, peeled, pitted and sliced
  • 1 green onion, chopped
  • 2 Tablespoons toasted pecans
  • For garnish: fresh, edible flowers and mint leaves

INSTRUCTIONS

  • Prepare the dressing by whisking all the dressing ingredients together in a small mixing bowl and set aside.
  • Warm the pulled pork on the stove or microwave. While the pork is warming, cover your plate well with lettuce and prep the rest of the ingredients. Sprinkle the lettuce with the chopped mint.
  • Put a mound of pork in the middle of the salad. Arrange peach slices around it, sprinkle with green onion and pecans and garnish as desired.
  • Drizzle with the dressing and enjoy!

Ahi Avocado Poké

INGREDIENTS FOR AHI AVOCADO poké

  • 2 large sashimi grade Ahi tuna steaks about 1 1/2 pounds
  • ¼ cup sliced white (or Maui onions)
  • 1/2 cup chopped green onion
  • 3 tablespoons soy sauce
  • 1 teaspoon ginger
  • 1 teaspoon garlic
  • 1 Avocado diced
  • 1 teaspoon chili garlic sauce
  • 1 tablespoon sesame seeds

INSTRUCTIONS

  • Pat the Ahi tuna dry, then neatly cut it into small 1/2-inch cubes
  • Place in a bow
  • Add the shallots, green onion, soy sauce, ginger, garlic, chili garlic sauce, and sesame seeds
  • Gently toss
  • Serve immediately or cover and refrigerate