Davidson High School’s culinary team won the Golden Spoon Award in a weekend cooking competition. They brought the winning recipes to Studio10.
INGREDIENTS: Cantaloupe-Satsuma Gazpacho Shooter
1 ripe Cantaloupe, peeled and chopped
1 Lemon, juiced
1 Satsuma orange, juiced
5 T sugar
1 Cup mint leaves (chopped) (taste as go)
Put all ingredients in food processor until smooth.
INGREDIENTS: Salmon with Warm Lentil Salad
1 cup Lentils
3 T Olive oil
3 T Herb vinaigrette
1 Lemon, cut into wedges
1 Satsuma orange, cut into wedges
1 bunch of torn Arugala
½ cup Parsley, chopped
4 cups Water
1 T Salt
3 Satsuma oranges, juiced
1 Lemon, juiced
Bunch of parsley, chopped
1 T of Garlic
In a large bowl, combine Satsuma orange juice, lemon juice, parsley, pepper, salt and garlic. Place salmon in mixture to marinade.
Bring water to a boil in a medium pot. Add lentils and salt. Cook for 20 minutes, stirring occasionally until lentils are tender. Once cooked, drain lentils and set aside.
Heat a grill to medium high heat and grease with olive oil. Cook salmon for 4 to 5 minutes on each side until salmon is cooked to desired temperature.
While salmon is cooking, place marinade in a sauce pan and bring to boil. Allow marinade to reduce by a third.
In a separate bowl, mix herb vinaigrette and parsley. Add warm lentils and arugula, gently toss to coat in dress.
To serve, spoon warm lentil salad onto a plate, top with salmon and drizzle with marinade reduction.
INGREDIENTS: Andalusian Bean and Satsuma Salad
1 can white beans (rinsed)
2 Satsuma oranges (peeled and segmented)
½ cucumber (peeled, chopped, and seeded)
1 green bell pepper (chopped)
3 T olive oil
1 t vinegar
Salt and Pepper
Combine all ingredients and toss
INGREDIENTS: Goat Cheese and Spinach Empanadas
Pastry Dough, recipe follows
2 t Olive oil
1 Onion (finely chopped)
4 cups Spinach
2 Garlic cloves (minced)
4 oz crumbled goat cheese
½ Bell pepper (chopped)
Preheat oven to 350*
In a medium pan over medium-high heat, saute onions, garlic and bell peppers until slightly soft. Add spinach and continue to sauté until spinach is wilted. Remove from heat and toss in goat cheese.
Roll pastry dough out into small four inch circles. Fill half circle with sauté vegetables and goat cheese. Flip the other half of the dough over and press together. Use a fork to seal the edges.
Bake empanadas for 15 to 20 minutes or until dough is golden. Empanadas may also be fried.
INGREDIENTS: Pastry Dough
4 cups all purpose flour
2 T baking powder
1 T salt
¾ cup unsalted butter
1 ¼ cup ice water
Combine all ingredients for dough. Refrigerate dough.
ABOUT THE GOLDEN SPOON COMPETITION:
Local high school students compete for a chance to win a scholarship to Culinard, the Culinary Institute of Virginia College. Students from Baker, Citronelle, Davidson, Murphy, Vigor and Williamson competed in the Golden Spoon Competition. Team Davidson came out victorious. To learn more about the competition, click here.