This recipe is for a full meal. You can cook the full meal (see the following steps for each individual side) or you can prepare each dish to serve as part of other meals.

UC Davis Health Executive Sous Chef Jet Aguirre will be giving a cooking demo of this dish at 3:30 p.m. Saturday at the Farm-to-Fork Festival in downtown Sacramento.

Serves 4

Grillin' Spice

Ingredients

• 1/8 oz. onion powder
• Pinch of paprika
• Pinch of garlic powder
• Pinch of coarse ground black pepper
• Pinch of cayenne pepper
• Pinch of mild chili pepper
• Pinch of oregano
• Pinch of allspice
• Pinch of coriander
• Pinch of cumin
• Pinch of ground mustard

Preparation

1. Mix all ingredients together.

Grilled chicken

Ingredients

• 1 1/4 pound chicken breast and leg quarter
• 1/8 cup of Grillin’ Spice (see recipe above)
• 3/4 tsp. salt
• 2 Tbsp. canola/olive oil 80/20 blend

Recipe

1. Mix Grillin' Spice and salt together.
2. Rub chicken with spices and oil.
3. Marinate overnight.
4. Preheat oven to 350° F.
5. Mark chicken on grill on skin side.
6. Finish cooking in the oven until internal temperature is 165° F.

Parmesan cheese fondue

Ingredients

• 1/8 tsp. yellow onion, finely minced
• 2/3 oz. cream cheese
• 2 3/4 tsp. sour cream
• 1 7/8 Tbsp. mayonnaise
• 2 1/4 oz. parmesan cheese, shredded
• 1/8 tsp. tabasco sauce
• Pinch of paprika
• Pinch of garlic powder
• Pinch of onion powder
• Pinch of salt
• Pinch of ground black pepper
• Pinch of Old Bay seasoning
• 7 1/3 Tbsp. heavy cream

Recipe

1. Finely mince yellow onion.
2. Mix all ingredients together until smooth.
3. Heat slowly over Bain-marie, or other substitue such as a casserole dish filled with water, until fully melted. The consistency should be smooth. Do not burn or scorch.

Veggie potato corn cake

Ingredients

• 10 oz. red potatoes, quartered
• 1/4 oz. fresh garlic, peeled
• 1 1/8 yellow onion, diced
• 5/8 oz. unsalted butter
• 2 Tbsp. low-fat milk
• 2 1/2 oz. fresh cut corn
• Pinch of fresh rosemary
• Pinch of ground white pepper
• Pinch of ground black pepper
• 3/8 tsp. salt
• 1/8 tsp. dry parsley flakes

Recipe

1. Place potatoes in a pot of cold water, and bring to a simmering boil.
2. Cook potatoes until a knife can be easily inserted into potato (about 25-30 mins).
3. While potatoes are cooking, heat butter, corn, garlic, onions and milk in a sauce pot until butter is melted and mixture is hot.
4. Drain potatoes.
5. Place potatoes in a standing mixer. Using the paddle attachment, slowly add the butter and cream mixture.
6. Once mixed well, add all herbs and seasonings and mix to incorporate. Do not overmix as the potatoes may become gummy.
7. Preheat oven to 450° F.
8. Wait until potatoes are cool to touch.
9. Portion into 4 oz. patties, about 1/2-inch thick.
10. Spray a sheet pan with cooking spray.
11. Place the potato cakes on a sheet pan, and spray them with cooking spray.
12. Place in oven and heat until internal temperature reaches 165° F and surface of potato cakes turn slightly brown.

Fresh green beans with veggie garnish

Ingredients

• 8 oz. trimmed green beans
• 2 oz. fine shredded carrots
• 1 1/4 oz. watermelon radish
• 1/2 oz. chives
• 1/2 oz. lemon juice
• 1/4 oz. canola/olive oil 80/20 blend

Preparation

1. Peel radish and finely shred.
2. Cut chives into 1" poles or sticks.
3. Toss carrots, watermelon radish, and chives with lemon juice and oil.
4. Heat up water in a pot and bring to a boil.
5. Once water is boiling, add in green beans and blanch for about 30 seconds.
6. Remove green beans from boiling water.
7. Garnish green beans with carrot, radish and chive garnish, and serve.
8. and serve.
9. Carrot, radish and chive garnish