Penn State Behrend Recipes

Mashed Potato Bowl

Butter Milk Fried Chicken

• 12 oz. of chicken breast cut into strips
• 1.5 cups flour
• 1 pinch cayenne
• ¼ tsp. salt
• ¼ tsp. black pepper
• 1 cup butter milk (or make our own by adding a little lemon juice)

Step 1. Mix all the dry ingredients together and place into a bowl. Place the buttermilk into another bowl and we are set to start the breading process. We are going to go flour, milk, flour for our breading procedure and let rest while our oil heats up.
Step 2. Next, we are going to mix our waffle mix following the instructions on the box and set aside.
Step 3. Heat oil up to 350 degrees and fry chicken breast until golden brown and internal temperature reaches 165 degrees
Step 4. Place on paper towels to drain off excess oil and hold.

Mashed Potatoes

• 2.5 lbs. russet potato, peeled and cut into large chunks
• Cold water
• 1/2 Tbsp. kosher salt, plus more to taste
• 4 Tbsp. unsalted butter sliced
• 1/2 cup heavy cream
• 1/4 cup whole milk
• Freshly ground black pepper, to taste

Step 1. Place the potatoes in a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.
Step 2. Drain the potatoes and press through a potato ricer into a large bowl. Set aside.
Step 3. Heat the butter, cream, and milk in a small pot over low heat until simmering.
Step 4. Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.

Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand mixer if you don’t own one.

Chicken Gravy

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 quart cold chicken stock
• 1/3 cup heavy cream
• salt and ground white pepper to taste
• 1 pinch cayenne pepper

Step 1. Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 seconds.
Step 2. Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.

Optional Toppings

• Bacon
• Cheddar Cheese
• Corn
• Jalapenos
• Ranch
• Sriracha

Assembling the Bowl

Step 1. Place 6 oz. of mashed potatoes on a bowl or plate.
Step 2. Place 3 oz. of chicken on top of potatoes and top with gravy.
Step 3. Add desired toppings.

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Chicken and Waffle Sandwich

Ingredients

• 2 waffles from favorite waffle mix
• 2 oz. sliced smoked cheddar
• 2 slices applewood smoked bacon
• 6 oz. breaded chicken cutlets
• 2 oz. pure Pennsylvania maple syrup

For this recipe we are going to start by prepping the chicken cutlets following the recipe below. We also are going to cook off our bacon and slice our cheddar cheese.

Buttermilk Fried Chicken

• 6 oz. of chicken breast cut and pounded into two cutlets.
• ¾ cups flour
• 1 pinch cayenne
• ¼ tsp. salt
• ¼ tsp. black pepper
• 1 cup buttermilk (or make our own - add a little lemon juice)

Step 1. Mix all the dry ingredients together and place into a bowl. Place the buttermilk into another bowl and we are set to start the breading process. We are going to go flour mixture, milk, flour mixture for our breading procedure and let rest while our oil heats up.

Step 2. Next, we are going to mix our waffle mix following the instructions on the box and set aside.

Step 3. Heat oil up to 350 degrees Fahrenheit and fry breaded chicken breasts until golden brown and internal temperature reaches 165 degrees

Step 4. While the chicken is cooking, we are going to start making our waffles using a waffle iron. It is better to cook the waffle on the lighter side for the sandwich.

Step 5. When the chicken and waffles are done cooking, it is time to build the sandwich. We are going to set one waffle down and place both pieces of chicken on top. Top with 2 oz. of syrup, 2 slices of bacon, and 2 oz. of smoked cheddar cheese. Top with the remaining waffle and enjoy!

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Campfire Salmon

Campfire Salmon Seasoning

• 2 1/2 tsp. kosher salt
• 1/4 tsp. ground coffee
• 1/2 tsp. ground black pepper
• 1/2 tsp. thyme leaves
• 1/2 tsp. paprika ground
• 1/2 tsp. oregano whole
• 1/2 tsp. cumin seed ground
• 1/2 tsp. chili powder
• 1/4 tsp pepper cayenne
• 1 tbsp. + 1 tsp light brown sugar
• 1/4 tsp. white ground pepper
• 1/4 tsp. granulated sugar

Step 1. Mix all the ingredients together.

Campfire Salmon

• 4 Pound side of salmon
• 5 tbsp. of campfire seasoning
• Oil to coat

Step 1: Season the salmon generously with the rub and coat lightly with some cooking oil.

Step 2 (optional): If you have any wood chips you can soak them in some water and wrap them loosely in foil. You can place this on your grill to add some smoke to the salmon if you want.

Step 3: Place the salmon directly onto your grill skin side up and let it cook for 3-4 minutes. (You can also cook the salmon in the oven at 350 degrees.)

Step 4: Carefully flip the salmon over and cook skin side down until an internal temperature of 145 degrees Fahrenheit is reached.

Step 5: Remove from the grill and slice down and enjoy.

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Clipper's Famous Anchor Burger

Items needed (4 portions)

• 4 - 5 oz. burger patties (ground chuck recommended)
• Worcestershire
• Seasoned flour (1 Cup flour, 1 Tbs. garlic powder, 1 Tbs. onion powder, 1 tsp. salt, 1 tsp. black pepper)
• 4 slices of bacon
• 4 oz. smoked cheddar (sliced)
• 4 oz. onions fresh sliced
• 4 oz. canned jalapeños drained
• 4 large eggs
• 1 cup of buttermilk (or homemade with milk and lemon)
• ½ cup of mayonnaise
• 2 cloves of garlic
• rolls

First we need to make a few items:

• Cook off bacon (recommend to cook in oven)
• When the bacon is cooking, take peeled garlic cloves and coat them in olive oil. Place in the oven with the bacon and allow them to roast to a nice, soft brown color.
• Slice the onions very thin and add them along with the jalapeños to the buttermilk. Add a few dashes of hot sauce and give them a good swirl.

Garlic Mayo

After the garlic is nice and soft, add it to the mayo and process it in a food processor until well blended. If you want to add some more flavor, add some of the oil from the roasting process.

Fried Jalapeños and Onions Straws:

After the onions and jalapeños have soaked in the buttermilk for a little bit, drain them. After they are drained, toss them in the seasoned flour. Fry at 350 degrees in neutral oil until golden brown. Set aside on paper towels.

Time to make the Famous Clipper Anchor Burger!

1. Cook your burger on a grill or in a hot frying pan. Season each patty as it is cooking with salt and pepper and a dash of Worcestershire sauce. Cook to an internal temp of 155 degrees. Top with bacon and smoked cheddar to melt.
2. Before your burger is finished cooking, fry up the eggs over easy. When eggs are done, place on top of burger patty.
3. Toast buns and spread garlic mayo on both sides.
4. Place your burger patty on top of the bun and top with fried onion straws and jalapeños.

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Behrend Homemade Chicken Tender Wrap

This recipe will make 5 wraps.

Items Needed

• 1-¼ pounds boneless, skinless chicken breasts
• flour
• buttermilk or regular milk with lemon in it
• 5 12” tortilla shells
• 10 oz. cheddar cheese
• 5 oz. lettuce
• 10 tomato slices
• your choice of condiments
   

Butter Milk Fried Chicken

• 1-¼ pounds boneless, skinless chicken breasts, cut into strips
• ¾ cups flour
• 1 pinch cayenne
• ¼ tsp. salt
• ¼ tsp. black pepper
• 1 cup buttermilk (or make our own add a little lemon juice)

Step 1. Mix all the dry ingredients together and place into a bowl. Place the buttermilk into another bowl and we are set to start the breading process. We are going to go flour, milk, flour for our breading procedure and let rest while our oil heats up.

Step 2. Heat oil up to 350 degrees Fahrenheit and fry chicken breast until golden brown and internal temperature reaches 165 degrees Fahrenheit

Step 3. Place chicken on paper towels for excess grease to run off.
 

Making the wraps

• Heat up a large skillet pan on medium heat and place the tortilla in the pan.
• Add cheddar cheese in the center of the tortilla and place 4 oz. of chicken tenders on top.
• After cheese as melted remove the tortilla from the pan and top with lettuce, tomato and choice of toppings. Fold in the edges and roll up the tortilla and serve.

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Chef Kyle’s Detroit Style Pizza

Ingredients

• 3 Tbs. olive oil
• 1 batch pizza dough (store bought or homemade, recipe follows)
• 8 oz. sliced pepperoni, about 1/8 inch thick
• 16 oz. brick cheese (or whole-milk mozzarella), cut into 1/2-inch cubes (shredded also works just fine)
• Pizza sauce (store-bought or homemade, recipe follows)
   

Pizza Sauce

• 30 oz. tomato purée
• 1/3 cup olive oil
• 3 Tbs. Parm cheese
• 2 tsp. pepper
• 3 Tbs. sugar
• 2 Tbs. parsley
• 2 tsp. salt
• ½ Tbs. garlic powder
• 2 tsp. oregano

For the pizza sauce mix all the ingredients together.
 

Pizza Dough

• 2 1/4 cups all-purpose flour
• 1 tsp. salt
• 1 tsp. rapid rise yeast
• 1 tsp. sugar
• 1 cup warm water
• Olive oil for brushing the bowl and pan

Step 1. Put the flour, salt, yeast, and sugar in a stand mixer with a dough attachment.

Step 2. Add 1 cup warm water, then mix until a ball forms, about 1-2 minutes (if a ball does not form, add a bit more flour).

Step 3. Mix for another 2 minutes. Then roll into a tight ball and place in a lightly oiled bowl.

Step 4. Proof in a warm spot until the dough doubles in size, about 1-2 hours.
 

Making the Pizza!

Step 1. Position an oven rack in the bottom of the oven and preheat to the highest temperature setting, 500°F.

Step 2. Pour the oil in a large, square, metal, cake pan. Put the pizza dough in the pan and gently stretch it out to fit so the dough reaches the corners. If the dough is being temperamental, set it aside for another 10 minutes to relax and try again. (I didn’t have a large cake pan so I used a 9x9 pan and a loaf pan to use up all of my dough.)

Optional Step 3. I like to season my dough with Italian seasoning before putting my toppings on. You also want to give the dough some time to rise in the pan as well about 20 minutes.

Step 4. Layer the pepperoni on the dough. Then lay the cheese cubes all over, especially around the perimeter up to the edge of the pan this creates crispy cheese crust. Spoon the pizza sauce on top in 3 lines (Note: You do not need to use all the sauce we just made, also my kids got excited and flipped the pepperoni and cheese layers causing a discrepancy in my photo. That’s okay; it was still delicious)

Step 5. Bake in the ultra-hot oven until bubbly, golden, and a crispy cheese crust has formed, 10 to 15 minutes. Using a fish spatula, loosen up the edges and place on a cutting board. Slice into squares and serve!

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Chef Kyle's Salmon Entrée

I like this entrée because it's simple, looks amazing, and tastes great. If you do not have any salmon, you can substitute chicken or shrimp if you like. This recipe is made for one serving.

Ingredients

• 4 oz. salmon
• 3 oz. baby potatoes, Yukon potatoes, or red potatoes
• 3 oz. peas
• 2 tsp. butter
• 1 pinch fresh-cut garlic
• 1 tsp. lemon juice
• 2 tbs. olive oil

Step 1. This can be done the day before or an hour before you are ready to eat dinner. Take your potatoes and boil them until tender in seasoned water. Let them cool down and then gently smash them to make them flat. Season with olive oil and salt and pepper.

Step 2. Now we are going to make the pea purée. Any blender or food processor will do just fine. Steam 3 ounces of frozen or fresh peas until tender and cooked. Transfer them to a blender and add a dash of the 1 teaspoon of butter, a dash of lemon juice, and blend until a smooth purée is formed. Season with salt and pepper and add more butter if desired. They should taste like amazingly seasoned peas. Set aside and hold warm or cool down and reheat later in the microwave.

Step 3. We are going to heat up the oven to 400 degrees and place the potatoes in the oven for about 30 minutes, so they can become crispy. As soon as we get the potatoes in the oven, we are going to season our salmon with salt and pepper. In a frying pan we are going to heat up some olive oil and sear both sides of the salmon until golden brown and set aside. When we have 10 minutes left on the potatoes, we are going to put the salmon in the oven to finish cooking with the potatoes. You can put the salmon on the same tray or on another one, if you are making more servings.

Step 4. In the pan that we seared the salmon, we are going to add some more olive oil and fresh garlic and cook until fragrant. Remove from heat and add in remaining butter and lemon juice, and swirl it around to make a sauce. It's okay if it breaks.

Step 5. We want to make sure the salmon has reached 145 degrees—no more no less. When the salmon is fully cooked and the potatoes are crispy, it's time to plate up. Start by putting the pea purée in the center for the plate and smoothing it out into a circle. In a straight line, place the crispy potatoes on top of the pea purée. Place the salmon on top of the potatoes and top with the butter sauce we made in the pan. Enjoy!

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