Mystery Box Culinary Competition
I teach a culinary chemistry course at the University of Utah with Dr. Holly Sebahar. We creating this class over 10 years and have had so much fun teaching the class. This years final involved a mystery box of ingredients and a pantry list of ingredients. The students created an entree and a dessert and here are some of there recipes.
Ingredients
For the Crepe Batter:
2 eggs
1 1/4 cups milk
1 cup flour
1/4 cup melted butter
cooking spray
For the Sourdough Naan Bread:
1 cup sourdough starter
1/2 cup warm milk
1/4 cup nonfat Greek yogurt
1 teaspoon baking powder
2 cups flour
Pinch kosher salt
1 tablespoon melted butter
Garlic herb seasoning (or your favorite herbs/spices)
For the Fried Chicken:
2 whole chickens cut into pieces
6 cups flour
1/4 cup season salt
1/4 cup black pepper
2 tbsp garlic powder
1 tbsp onion powder
2 tsp cayenne pepper
4 cups greek yogurt
Instructions
1
To make the crepes: Add the ingredients into your blender and blend until smooth.
2
Place the batter into the refrigerator for several hours. This allows the air bubbles to bubble out of the batter, ensuring your crepes don’t tear.
3
Heat a non-stick skillet on the stove and liberally spray with cooking spray.
4
Ladle about 1/2 cup batter into the heated prepared pan, swirling the batter around so it evenly coats the bottom of the pan.
5
Cook for about 3-4 minutes or until the top of the crepe is no longer “wet” and turns light brown. Carefully turn the crepe over and cook for an additional minute.
6
Remove the crepe from the pan and fill your favorite filling (sweet or savory) and enjoy!
7
To make the sourdough naan bread: Mix and whisk the starter, milk and yogurt in a large mixing bowl.
8
Mix baking powder and flour then stir into wet ingredients until it forms a sticky dough.
9
Cover and set aside to rise for about 2 1/2 hours.
10
After the dough has risen, lightly flour your work surface and knead the dough until it is smooth.
11
Separate into 16 equal pieces and roll each piece into a flat disk about 1/8 inch thick.
12
Dip your fingers in some water and lightly run your wet fingers over one side of the dough.
13
Place watered side down on a skillet you've heated and grill until the naan loosens from the pan. Dampen the other side of the naan bread and flip it over and cook the other side of the naan.
14
Mix some minced garlic and parsley with softened butter to serve with the naan bread. You can use any herbs you like when creating the compound butter.
15
To make the fried chicken: In a large bowl, whisk the flour, seasonings, and crushed Cheez-its (the mixture should be about one third Cheez-it’s) together until combined. Set aside
16
Marinate the chicken in greek yogurt for at least 30 minutes (the longer the better).
17
Once the chicken has marinated, dredge the chicken pieces in flour mixture making sure it is fully coated.
18
Pour about 4 inches of cooking oil into a deep cast iron pan. Heat the oil to 350 degree's.
19
Fry the chicken in the hot oil until the internal temperature of the chicken reaches 165 degree's.
20
Remove the chicken from the frying pan and place on a cooling rack, serve and enjoy!
