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Delicious Dishes

Enjoy a taste of the kitchen of OSU Institute of Technology in Okmulgee with these delicious dishes created by the culinary arts students and their chef-instructors.

Delicious Dishes

Orange Marinated Pork Tenderloin

Serves 4
Orange Marinated Pork Tenderloin

Ingredients

  • 2, 3/4-pound whole pork tenderloins
  • 1 cup orange juice
  • 1/3 cup soy sauce
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon minced garlic

 

Directions

Place pork tenderloins in a large zip-top bag. In a small bowl, whisk together the orange juice, soy sauce, rosemary and garlic. Pour marinade over pork and seal bag. Place in refrigerate and marinate for at least one hour, preferably overnight. Preheat the oven to 400°F. Drain marinade from pork, reserving it, and place pork on a baking sheet. Roast pork until the internal temperature reaches 145°F, about 20 minutes. Meanwhile, strain the reserved marinade into a small saucepan. Bring to a boil, reduce heat to a simmer and cook until slightly thickened. Slice pork and serve with the sauce.




Moroccan Chicken with Couscous

Serves 4
Moroccan Chicken with Couscous

Ingredients

For the chicken:

  • 2 tablespoons olive oil
  • 1 1/4 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 4 chicken breasts
  • 3 medium carrots, peeled and cut into 1/2-inch-thick half-moons
  • 1 large yellow onion, halved and cut into 1/2-inch slices
  • 6 garlic cloves, sliced
  • 1 cup green olives
  • 1 lemon
  • 1 tablespoon honey
  • 1 cup chicken broth
  • 1/2 cup chopped cilantro

For the couscous:

  • 2 teaspoons olive oil
  • 1/4 cup pearl couscous
  • 1 2/3 cup chicken broth
  • 2 tablespoons golden raisins 
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons chopped pistachios 
  • 1/2 teaspoon salt

 

Directions

In a medium bowl, combine the olive oil, paprika, cumin, ginger, cayenne pepper, coriander and cinnamon. Add the chicken breasts and mix to coat well. Place chicken in the refrigerator to marinate for at least 30 minutes. Place half of the carrots and onions into the bottom of a dutch oven or an oven-safe baking dish with a lid. Arrange the chicken on top. Add the remaining carrots and onions along with the garlic and olives. Use a vegetable peeler to peel strips of skin from the lemon and add them to the dutch oven along with juice from half of the lemon, the honey, the chicken broth and the cilantro. Place the lid on the dutch oven and place it into the cold oven. Turn the oven on to 325°F and bake for 2 hours. 20 minutes before the chicken is done, prepare the couscous. Add the oil to a medium saucepan over medium-high heat. Add the couscous and stir to coat. Add the chicken broth. Bring the pot to a boil, place a lid on the pot and reduce the heat to low. Cook for 15 minutes or until the couscous is tender. Just before serving, add the raisins, pumpkin seeds and pistachios and fluff with a fork. Serve the couscous in individual bowls and top with the chicken, vegetables and olives. Garnish with additional cilantro.




Smoky Meatloaf

Serves 6
Smoky Meatloaf

Ingredients

  • 1 cup unseasoned breadcrumbs
  • 1/3 cup half and half
  • 2 tablespoon olive oil 
  • 1 medium onion, finely chopped
  • 1 celery stalk, finely chopped
  • 4 garlic cloves, minced
  • 2 1/4 teaspoons kosher salt
  • 1 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons smoked paprika 
  • 3 tablespoons Worcestershire sauce
  • 1 1/2 pounds ground beef chuck (80/20)
  • 1/2 pound ground pork
  • 2 eggs
  • 3/4 cup ketchup
  • 8 ounces smoked provolone, cut into 1-by-1-inch strips
  • 1/4 cup honey
  • 1 teaspoon Dijon mustard

 

Directions

Preheat the oven to 350°F. Line a baking sheet with foil. Place the breadcrumbs into a large bowl and mix in the half and half; set aside. Heat the oil in a large skillet over medium heat. Add the onions, celery, garlic, 1 teaspoon of salt, 1/2 teaspoon of pepper and paprika. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from the heat and deglaze the pan by stirring in the Worcestershire sauce; scrape mixture into the bowl with the breadcrumbs. Add the beef, pork, eggs, 1/4 cup of the ketchup and remaining 1 1/4 teaspoon of salt and 1 teaspoon of pepper. Mix with hands to combine. On the prepared baking sheet, form half of the mixture into a long, well-packed loaf shape, approximately 5 inches wide. Place the cheese, 2 strips side by side, in the middle of the meatloaf running the length of the loaf. Cover with the remaining meat mixture and seal edges around cheese well. Bake meatloaf until the internal temperature reaches 155°F, about 60 minutes. In a small bowl, mix together the remaining 1/2 cup ketchup, honey and mustard. Brush mixture over top of the loaf and bake 10 minutes more. Remove meatloaf from oven and allow to rest for 15 minutes before slicing. OKL Article End