Derek Carlsen, Chef from UConn Dining Services’ Chuck & Augie's Restaurant brought home a bronze medal from the National Association of College and University Food Service (NACUFS) Culinary Competition held on Sunday, March 13th. The competition was part of the NACUFS Northeast regional conference held in Syracuse, New York. In the past few years at previous competitions, Derek has won gold, silver and more bronze medals.
Let me introduce you to Derek. He’s got a commanding presence, not only at the culinary competitions but also in the kitchen at Chuck & Augie’s. According to Roselyn, his boss, “Working with the other chefs, Derek is instrumental in the development of the menus at Chuck & Augie’s. He takes great pride in his work and is extremely talented and creative. He enjoys creating new recipes for staff to sample and welcomes their honest input.”
Derek is from Willington, CT and has been at Chuck & Augie’s for three years. In his early twenties, Derek’s experience belies his age. But, as he explains, “When I was a kid, daycare was at my grandma’s house. She would always be cooking something in the kitchen and of course, I always helped.” So he’s had hands on experience almost from his beginning!
As for schooling, Derek attended the Culinary Institute in Suffield and did an externship at the Global Gourmet, a banquet kitchen in the old G. Fox building in Hartford. His first job was at the Ritz Carlton in Boston. Working his way up to line chef, Derek enjoyed the variety and creativity he was able to put into the menus.
When not in the kitchen, Derek loves to fish. His truck is filled with fishing gear at all times so he is ready to drop a line in the water on a moment’s notice. A big-mouth bass has been his largest catch so far but he really enjoys fishing for trout. Maybe in the future I can wrangle a favorite trout recipe out of him, although he wouldn’t tell me his favorite fishing spot. He refused to divulge that secret! However, he will share the award winning recipe he created for NACUFS. Thanks Derek!
Coffee Rubbed Beef Tri-Tip with Avocado Salsa Verde, Sauteed Mushrooms & Leeks, and Sazon Potatoes
Coffee Rubbed Tri-Tip
1.5-2 LB Beef Tri-Tip
2 oz coffee beans (preferably medium-dark roast)
2 Tbsp coriander seed
1 tsp chipotle powder
2 tsp paprika
1 tsp salt
6 each garlic cloves, brunoise
½ cup extra virgin olive oil
As needed smoked sea salt
Trim the beef of fat and silver skin. Cut length wise into 1 ½ inch thick pieces, repeat so you are left with 1 ½” x 1 ½” strips. Set aside and save the scraps for later use. Combine the next five ingredients in a spice grinder until finely ground. Rub the beef and set aside. Heat a large cast iron skillet on medium heat until hot. Shake off the excess rub from the beef and place in the pan. Turn the beef every 2-3 minutes searing them on all four sides. Check for doneness and allow to rest. In a small sauce pot add the oil and garlic on medium heat. When the garlic is a light brown color, remove and place on paper towels. When ready to serve, slice the beef on a bias, and garnish with the toasted garlic and smoked salt.
Avocado Salsa Verde
2 oz Spanish onion, diced
1 LB tomatillos, cleaned and halved
1 bunch cilantro, trimmed
1 each garlic clove, peeled
½ each avocado
As needed salt and pepper
Combine all ingredients in a food processor until smooth. Transfer to a container, rest plastic wrap on top of the sauce so there is no air contact. Refrigerate until needed.
Sautéed Mushroom & Leeks
1Tbsp extra virgin olive oil
1 LB shitake, trimmed and quartered
1 each garlic clove, minced
1 each shallot, small dice
½ tsp thyme, chopped
3 each leek, trimmed and sliced
2 Tbsp butter
As needed salt and pepper
In a large sauté pan add the oil and heat on medium-high. Add the mushroom and sauté until slightly caramelized. Add the garlic, shallot and thyme, continue to sauté until soft. Add the leeks and sauté until slightly soft and add the butter. Turn the heat to medium-low and cook until the leeks have softened. Season with salt and pepper and serve.
Sazon Potatoes
4 LB russet potatoes, tournee
2 pkt sazon
4 Tbsp cornstarch
As needed canola oil
As needed salt and pepper
Add the potatoes to a saucepot of salted water. Bring to a boil, cook for 2 minutes and remove. Combine the sazon and cornstarch and add the potatoes, coating thoroughly. In a saucepot heat the canola oil to 350 degrees and fry the potatoes for 3 minutes. Season with salt and pepper.
Derek is from Willington, CT and has been at Chuck & Augie’s for three years. In his early twenties, Derek’s experience belies his age. But, as he explains, “When I was a kid, daycare was at my grandma’s house. She would always be cooking something in the kitchen and of course, I always helped.” So he’s had hands on experience almost from his beginning!
As for schooling, Derek attended the Culinary Institute in Suffield and did an externship at the Global Gourmet, a banquet kitchen in the old G. Fox building in Hartford. His first job was at the Ritz Carlton in Boston. Working his way up to line chef, Derek enjoyed the variety and creativity he was able to put into the menus.
When not in the kitchen, Derek loves to fish. His truck is filled with fishing gear at all times so he is ready to drop a line in the water on a moment’s notice. A big-mouth bass has been his largest catch so far but he really enjoys fishing for trout. Maybe in the future I can wrangle a favorite trout recipe out of him, although he wouldn’t tell me his favorite fishing spot. He refused to divulge that secret! However, he will share the award winning recipe he created for NACUFS. Thanks Derek!
Coffee Rubbed Beef Tri-Tip with Avocado Salsa Verde, Sauteed Mushrooms & Leeks, and Sazon Potatoes
Coffee Rubbed Tri-Tip
1.5-2 LB Beef Tri-Tip
2 oz coffee beans (preferably medium-dark roast)
2 Tbsp coriander seed
1 tsp chipotle powder
2 tsp paprika
1 tsp salt
6 each garlic cloves, brunoise
½ cup extra virgin olive oil
As needed smoked sea salt
Trim the beef of fat and silver skin. Cut length wise into 1 ½ inch thick pieces, repeat so you are left with 1 ½” x 1 ½” strips. Set aside and save the scraps for later use. Combine the next five ingredients in a spice grinder until finely ground. Rub the beef and set aside. Heat a large cast iron skillet on medium heat until hot. Shake off the excess rub from the beef and place in the pan. Turn the beef every 2-3 minutes searing them on all four sides. Check for doneness and allow to rest. In a small sauce pot add the oil and garlic on medium heat. When the garlic is a light brown color, remove and place on paper towels. When ready to serve, slice the beef on a bias, and garnish with the toasted garlic and smoked salt.
Avocado Salsa Verde
2 oz Spanish onion, diced
1 LB tomatillos, cleaned and halved
1 bunch cilantro, trimmed
1 each garlic clove, peeled
½ each avocado
As needed salt and pepper
Combine all ingredients in a food processor until smooth. Transfer to a container, rest plastic wrap on top of the sauce so there is no air contact. Refrigerate until needed.
Sautéed Mushroom & Leeks
1Tbsp extra virgin olive oil
1 LB shitake, trimmed and quartered
1 each garlic clove, minced
1 each shallot, small dice
½ tsp thyme, chopped
3 each leek, trimmed and sliced
2 Tbsp butter
As needed salt and pepper
In a large sauté pan add the oil and heat on medium-high. Add the mushroom and sauté until slightly caramelized. Add the garlic, shallot and thyme, continue to sauté until soft. Add the leeks and sauté until slightly soft and add the butter. Turn the heat to medium-low and cook until the leeks have softened. Season with salt and pepper and serve.
Sazon Potatoes
4 LB russet potatoes, tournee
2 pkt sazon
4 Tbsp cornstarch
As needed canola oil
As needed salt and pepper
Add the potatoes to a saucepot of salted water. Bring to a boil, cook for 2 minutes and remove. Combine the sazon and cornstarch and add the potatoes, coating thoroughly. In a saucepot heat the canola oil to 350 degrees and fry the potatoes for 3 minutes. Season with salt and pepper.
1 comment:
Congrats, this menu sounds amazing, great job!
Post a Comment