Chef Patrick Morris on KSBI TV Channel 52

Making Pill-Box Sushi with Chrissy Roper

KSBI - Lyn Hester Farewell

Chef Will Johnson on KSBI TV - Chicken Chalupas

Chef Will Johnson appeared today on KSBI TV to talk about the school's restaurant, Chefs di Domani.

Platt College on KSBI 52 in OKC

Platt College chefs recently were on KSBI 52 in OKC fulfilling their bi-weekly commitment to provide 10 minutes of live demonstrations for their Tuesday show.  This has been such a fun thing for our staff and students.  In this episode, Chef Eric Esau produces strawberry desserts three ways. Watch and learn.

Chefs Ferris and Morris appear on KSBI TV

Chefs Ferris and Morris amaze TV viewers with Chef Ferris' presentation of Beef Medallions with Pan Gravy. Tune in every week at 1:00pm to watch Platt College chefs appear on KSBI with host Lyn Hester.

Chef Pat Morris on KSBI with Student Adrian Littleton

In case you didn't see it yesterday, Chef Pat Morris was on KSBI TV making Miso-Sake Glazed Scallop Salad with a Japanese Orange-Ginger Dressing.  It looked great and both Patrick and Adrian had fun!  Platt College Culinary appears every other Tuesday on KSBI's "Oklahoma Live with Lyn Hester at 1:00pm.

Scallops & Salad Part I

Scallops & Salad Part II

Chef Will Johnson on KSBI TV - Oklahoma Live

Chef Will Johnson and student Ryan Walters made an appetizer from his new summer dinner menu today on KSBI TV's Oklahoma Live. Host Lyn Hester assisted in plating up this delicious dish. Come dine with us at Platt College Wednesdays-Fridays, 11:00am-2:00pm for lunch, and 5:30pm-9:00pm for dinner.

Click Here to see Part I

Click Here to see Part II

Chef Groth appears on KSBI 52 - Oklahoma Live!

Chef Jonathan Groth appeared today on KSBI 52, Oklahoma Live show hosted by Lyn Hester. Chef Jonathan has recently been moved to the restaurant kitchen instructor during the day, and has developed a new and exciting menu for the students. Each week he also incorporates fun and flavorful specials to compliment the menu. This week he is featuring soft-shell crabs, a delicacy only available during this time of year when the blue crabs molt their hard outer shell.....DEEE-LICIOUS!

Pork Bellies with Platt Part II

Part II of Chef Morris' spot on KSBI TV


Click Here for Part II

Pork Bellies with Platt Part I

Part I of Chef Pat Morris' spot on KSBI TV.

Click Here for Part I

Weekly KSBI Spot

Chef Pat Morris and student Bryan Morris prepare for the 1PM show.  Watch us on channel 52.

KSBI Recipes: Hollandaise

HOLLANDAISE

Yield: 24 oz.

INGREDIENTS:

1.	White Peppercorns, crushed	1/2 tsp.
2.	White Wine Vinegar	3 fl. oz.
3.	Lemon Juice	2 fl. Oz.
4.	Water	2 fl. Oz
5.	Egg Yolks	6 large
6.	Clarified butter, warm	2 Cups
7.	Kosher Salt	TT
8.	White Pepper/Cayenne Pepper	TT

METHOD:

1.              Combine the peppercorns, white wine vinegar, and water in a small saucepan and reduce by one-half.

2.              Place the egg yolks in a stainless steel bowl.

3.              Strain the white wine vinegar and white pepper reduction through a small mesh strainer lined with double thickness of cheese-cloth, into the yolks, while whisking.

4.              Place the bowl over a double boiler, whipping the mixture continuously with a wire whip.  As the yolks cook, the mixture will thicken.  When the mixture ribbons (is thick enough to leave a trail across the surface when the whip is drawn away), remove the bowl from the double boiler, and place on a clean damp towel.  Do not over cook the egg yolks.

5.              Whip in 1 fl oz of lemon juice to stop the yolks from cooking.

6.              Begin to add the warm clarified butter to the egg yolk mixture a drop at a time, while constantly whipping the mixture to form an emulsion.  Once the emulsion is started, the butter may be added more quickly.  Continue until all of the butter is incorporated. Add the remaining lemon juice.

7.              Whip in additional water, if necessary to thin the sauce to the proper consistency.

8.              Adjust the seasonings with salt, white pepper and cayenne pepper.

9.              Strain the sauce through cheesecloth if necessary and hold for service in a warn bain-marie.

Note:  if the prepared sauce is held too hot, it will break.  If it is held at room temperature, the butter in the sauce will solidify.  Should be held at about 110 to 120 degrees for no more the 1 ½ hours.

http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

KSBI Recipes: Poached Eggs

 Poached Eggs

YIELD: 6 each

INGREDIENTS:

1	White Wine Vinegar	2 tbs.
2	Large Eggs	6 ea.
3	Water	1 qt.
4
5
6
7
8
9
10
11
12
13
14
15

METHOD OF PREPARATION:

1. To poach eggs, bring the water to a boil in a large deep sauce pan. Add the vinegar to the boiling water and reduce the heat to a simmer.
2.  Crack 1 egg into a small cup or ramekin.
3. Using a wooden spoon, stir the water at the edge of the pan twice in a circular motion to get the water moving, then add the egg to the center of the pan and simmer gently for 3 to 5 minutes, or until the white is set but the yolk is still runny. Skim and discard and foam that has risen to the top of the water and cook the remaining eggs one at a time.
4. With a slotted spoon, carefully blot the bottoms with paper towels.
5. Serve on top of the crab cakes with hollandaise sauce. 

http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

KSBI Recipes: Crab Cake

Crab Cake

YIELD: (12) 2 oz.

INGREDIENTS:

1	Unsalted Butter	¼ oz.
2	Finely Diced Onion	2 Tbs.
3	Finely Diced Red Bell Pepper	2 Tbs.
4	Garlic Clove	1 each
5	Lump or Jumbo Crabmeat (Picked Over For Shells & Cartilage	1 ¼ lbs.
6	Mayonnaise	¼ cup
7	Worcestershire Sauce	1 tsp.
8	Dijon Mustard	1 tsp.
9	Flat-Leaf Parsley	1 tsp.
10	Old Bay Seasoning	1 tsp.
11	Kosher Salt	1 tsp.
12	Fresh Lemon Juice	1 tbs.
13	Panko Crumbs	2 ½ cups
14	Large Egg	1
15	Canola Oil	½ cup
16	English Muffin (split in half)	6 each
17	Unsalted Butter melted (English Muffin)	4 oz

METHOD OF PREPARATION:

1. Preheat oven to 350 F
2. Melt butter in a small saucepan over medium heat and add the onions, peppers and minced garlic. Reduce heat to medium-low, cook & stirring often until the onions and peppers are tender in about 5 minutes. Remove from the heat & let cool completely.
3. Place the cleaned crab meat in a fine-mesh strainer and drain well.
4. In large bowl, whisk the mayonnaise with the Worcestershire, mustard, parsley, old bay, salt, lemon juice to combine well.
5. Stir in ½ cup of panko bread crumbs and the onion mixture. Gently fold in the crab. Lightly whisk the egg in a small bowl, and gently fold it into the mixture.
6. Put the remaining 2 cups panko crumbs in a shallow bowl. Divide the crab mixture to 12 equal portions. One portion at a time, gently shape the mixture into a ball, roll gently in the panko to coat, and shape into a slightly flattened ball about 2 inches in diameter and 1 inch thick.
7. Heat some canola oil in a large ovenproof frying pan over medium heat until it shimmers. Add the cakes, pat down gently, still maintaining the rounded shape, and cook until golden brown on the first side for about 5 minutes. With a spatula gently turn over and cook on the second side for another 5 minutes or until golden brown. While the cakes are cooking top the English muffins with butter and transfer to the oven until golden brown.   
8. Transfer the pan to the oven and cook for 2 to 3 minutes to ensure that the crab cakes are hot throughout.
9. Line a baking sheet with paper towels. Transfer the crab cakes to the towel to briefly drain.
10. Arrange the crab cakes on top of English muffins on a plate topped with poached eggs and hollandaise sauce.

 


http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

Chef Cochran appears on KSBI TV!

Weekly KSBI TV Appearance
Chef Cochran appeared last week and showed the home viewers how to make Crepes Suzette. It is always such a pleasure to be on Lyn's show. She is such a great host. Each week, one of our campuses is responsible for the content. Platt Moore's Pastry Arts Program has been alternating weeks with the Culinary Program from our North Campus. Our chef-instructors have a lot of fun with it. We are responsible for two, five minute segments.

Chef Cochran - Clip #1



Chef Cochran - Clip #2