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We're always looking for ways to serve pork.    And sometimes the best recipes are from close to home. "I've got a great one that my mom taught me years ago", says Chef Brad Scott, director of Scot...

Chef Scott: Pigs in a Blanket

wqad.com

McKinley students cook with ingredients from school garden at SCC

Upcoming cooking classes from EICC cover a wide range of topics. The hands-on classes are held at the college’s West Davenport Center, 2950 N. Fairmount St., from 6 - 9 p.m. and cost $19 each.

Eastern Iowa Community Colleges

eicc.edu

Our culinary students had the great experience yesterday of meeting Chef Carlos Gaytan. Chef Gaytan was a contestant on the most recent Top Chef and owns Mexique, rated the second best restaurant in Chicago. He shared his amazing story of immigrating to the United States and starting his restaurant. He also took time to prepare a ceviche. Our thanks to Chef Gaytan for taking the time, and to Crow Valley Golf Club and Chef James Steffen for making it possible. — at Crow Valley Golf Club.

There is a difference between sweet onion and yellow onion. Know your onion for best taste!

Check out the latest 'In the Kitchen' with our own Chef Scott. He shows us how to make a special "Mash-tini"

  • Eastern Iowa Community Colleges

    In the Kitchen with Chef Scott: A Special “Mash-tini” Thanks to WQAD for the video. We’re getting around entertainment time, people are having people over for open houses. How about a nice Mashtini for your Open House? Chef Brad Scott, director of Scott Community College’s School of Culinary Arts and Hospitality Management, says this is a great idea for someone trying to make a simple side dish extra special. “First of all, you need to start with a nice martini glass,” says Chef Scott. Then it’s just an easy recipe with few dishes to dirty. 1. For a small gathering, use 3 cups of mashed potatoes (instant potatoes are fine) 2. Add 3 tbsp of sour cream 3. Add 1 tbsp Dijon mustard 4. Add 1 tbsp of horseradish 5. Put potatoes on a low burner and stir Use a frying pan to make the topping. 1. Dice four shrimp into small pieces 2. Pour 2 tbsp of Chef’s butter (50/50 combinatiojn of butter and margarine) into pan 3. Add 1 tbsp of garlic (or garlic powder) 4. Add 2 tbsp diced mushrooms 5. Add 2 tbsp diced bacon 6. Add shrimp and saute until shrimp are finished 7. Add diced green onions and cook for 3 minutes (make sure shrimp don’t get tough) Add a dollop of potatoes per martini glass, then pour the topping over it. Sprinkle cheddar cheese to complete the mashtini. “People can carry these around before the main meal,” Chef Scott suggests. “Or, you can also make this ahead of time and make dueling crockpots so people can help themselves.” The “Mashtini” bar. What a great idea. Enjoy. Chef Scott is the program facilitator of Scott Community College's Culinary Arts program. Check out the Culinary Arts program at www.eicc.edu/culinary.

Chef Scott makes a Ham, Cheese and Apple sandwich - YouTube

September cooking classes - salsa, dips and more

Chef Brad Scott shows us how to make Red Snapper with a Coconut twist. Chef Scott heads the Culinary Arts program at Scott Community College. Thanks to WQAD for the video. Find out more about SCC's Culinary Arts program at www.eicc.edu/....

Eastern Iowa Community Colleges Chef Scott shows us how to make one pan Paella. Thanks to WQAD for the video. Chef Scott heads the Culinary Arts program at Scott Community College.

Chef Scott shows us how to make Pork Roulade. Thanks to WQAD for the video clip.

Chef Brad making pork sliders on his WQAD spot