Top secret recipes from LHS culinary stars

What's cookin'? Liberty High's culinary team—they are hot, hot, hot! They recently took home second place in the Washington Restaurant Association's ProStart Invitational. In fact, they missed taking overall first place (earning the honor of being the best young chefs in the state) by less than one point. The competition included cooking, knife skills, quiz bowl, and case-study events.

Lucky for us, the team agreed to share the top-secret recipes that won the judges' hearts … and taste buds.

Bon appetit!

GARLIC SHRIMP
(Two 7-ounce servings)

• 2 fluid ounces olive oil
• 4 large garlic cloves
• ½ teaspoon red pepper flakes
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons lemon juice
• 2 tablespoons sherry
• 1 teaspoon paprika
• Salt to taste
• Pepper to taste
• flat-leaf parsley as a garnish

In a sauté pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and sauté for one minute. Raise the heat to high and add the shrimp, lemon juice, sherry, and paprika. Stir well, then sauté, stirring briskly, until the shrimp turn pink and curl slightly (about three minutes). Season to taste with salt and pepper and sprinkle with parsley. Serve hot.

FLATBREAD
(Two one-slice servings)

• 2 fluid ounces, warm water
• ¼ teaspoon active dry yeast
• 1-1/2 teaspoon extra virgin olive oil
• ¾ cup + 2 teaspoons all-purpose flour
• ¼ teaspoon salt, plus extra to taste

Place water in a medium bowl and sprinkle yeast on top; stir to dissolve. Let sit until foamy, about 10 minutes. Add olive oil, flour, and salt; combine. Turn dough out onto a well floured surface and knead until smooth and elastic, one to two minutes. Turn dough out onto a lightly floured surface. Divide into two equal pieces and roll each into a 1/8-inch thick round. Heat a frying pan or grill pan until hot. Lightly brush both sides of each round with olive oil, and place rounds directly on the hot pan. Cook the flatbread until golden brown, about two minutes per side. Remove from heat; season with salt.

BRAISED CHICKEN WITH LEMON AND DRIED FIGS
(Two 6-ounce servings)

• 2 tablespoons all-purpose flour
• 2 half chicken breasts, bone in, skin on
• 4 teaspoons olive oil
• 1 small chopped onion
• 1 ounce garlic cloves
• 7.25 ounces low-salt chicken broth
• ¼ cup fresh cilantro
• 1 tablespoon lemon juice
• 4 Calimyrna figs

Place flour in large resealable plastic bag. Season flour with salt and pepper. Add chicken to bag; seal bag. Shake bag to coat chicken lightly with flour. Heat olive oil in large nonstick pot over medium-high heat. Working in batches, add chicken and sauté until golden brown on all sides, about seven minutes. Transfer chicken to plate. Add onions and garlic and sauté until golden and tender, about 10 minutes. Stir in broth, cilantro and lemon juice and bring to boil. Add figs and chicken with any accumulated juices to pot. Cover and simmer until chicken is tender, about 35 minutes. Using a slotted spoon, transfer chicken to bowl and cover with foil to keep warm. If needed, boil juices in pot until thickened to sauce consistency, about five minutes. Season to taste with salt and pepper. Pour sauce over chicken.

SAUTEED RED PEPPERS WITH BABY SPINACH
(Two 4-ounce servings)

• 3 ounces red bell pepper
• 1 ounce olive oil
• 1 ounce fresh baby spinach
• 1 ounce white wine
• 1 tablespoon lemon juice
• Salt to taste
• Pepper to taste

Sauté red peppers until slightly tender. Add spinach and sauté until just beginning to wilt. Add lemon juice and white wine. Remove from heat; season to taste with salt and pepper.

RICE PILAF WITH PINE NUTS AND CURRANTS
(Two 3/4-cup servings)

• ½ cup Basmati rice
• ½ teaspoon salt plus salt to taste
• ¼ cup + 1-1/2 teaspoon butter
• ¼ cup onion
• 1-1/2 teaspoon pine nuts
• ¼ teaspoon ground cinnamon
• 1 cup chicken stock
• 1 tablespoon dried currants
• Pepper to taste
• 2 teaspoons chopped fresh parsley

In a saucepan over medium heat, toast pine nuts until golden brown, about five to eight minutes. Remove from pan. Melt 1-½ teaspoon of butter and sauté rice for three minutes. Add onions and pine nuts and sauté with rice for about eight minutes. Add the cinnamon, stock, salt, pepper, and currants. Cover and cook over medium-low heat until the liquid is absorbed, about 15 minutes. Uncover the pan, drape a folded kitchen towel over the pan and replace the lid. Cook over very low heat for 10 minutes longer. Turn off the heat and let stand for five to 10 minutes before serving. Sprinkle with parsley and serve.

APRICOT PARFAIT WITH HONEY CARDAMOM MASCARPONE CHEESE
(Two 3/4-cup servings)

• 14 to 16 Turkish dried apricots, soaked in water
• 1 cup sugar
• 1 cup water
• ¼ teaspoon cardamom
• 8 ounces mascarpone cheese
• 2 tablespoons honey
• 2 ounces pistachios, shelled and chopped

Place apricots, sugar, and water in a medium saucepan and bring to a boil. Cook for five to eight minutes. Remove from heat and place on ice bath until cool, approximately 15 minutes. Meanwhile, mix cheese with cardamom and honey. Layer apricots, cheese mixture, and pistachios in decorative dessert cup. Garnish with whole apricot stuffed with mascarpone cheese mixture.