Summer Breeze
Created exclusively for the Arts, Beats & Eats Festival by Griffin Kershaw, Culinary Institute of Michigan student.
Summer Breeze Recipe
Ingredients
- 1 ½ ounces Tito’s Vodka
- 1 oz Strawberry Puree
- 2 oz Squirt
- 3 Fresh Mint Leaves
Method
- Muddle the mint leaves in the bottom of the rocks glass.
- Fill glass with Ice.
- Add Puree, then vodka and finish with squirt.
- Garnish with a fresh strawberry.
Arepa con Huevo
Created exclusively for the Arts, Beats & Eats Festival by Ana Granado, Culinary Institute of Michigan student.
Arepa con Huevo Recipe
Ingredients
- 1 cup white cornmeal
- 1 cup water
- 2 large eggs
- 1 oz olive oil
- 1 vine ripe tomato
- ½ small onion
- Salt and pepper to taste
- Curly parsley chopped for garnish
- Feta Cheese crumbled use as desired
Method
- Mix the corn flour, salt, and water together. Add the water slowly until it forms a soft dough. Kneed it until it has evenly absorbed the water and is soft but not sticky.
- Shape it into round disks and cook them in a pan with oil of choice at medium high heat. Flip to cook the other side once the borders start to look opaque. Once the arepa sounds hollow when tapped and has a nice color and crust on both sides take it off the heat.
- Cook the diced tomatoes and onions in the olive oil until fragrant. Add the eggs and scramble. Season to taste. Cook to your liking. Once cooked, sprinkle with parsley.
- Assemble by cutting the arepa in half following the curve of it and fill with the eggs and feta cheese.
Chicken Shawarma Sandwich
Created exclusively for the Arts, Beats & Eats Festival by Micah Lee, Culinary Institute of Michigan student.
Shawarma Stop To Go Chicken Shawarma
Ingredients
- 2 medium lemons (juiced)
- ⅔ cup extra virgin olive oil
- 4 tbsp finely minced garlic
- 4 tsp smoked paprika
- 4 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp salt (or to taste)
- 1½ tsp ground turmeric
- 1 tsp black pepper
- ½ tsp ground cinnamon
- ~2 lbs boneless, skinless chicken thighs (recommended for best flavor/texture)
Methods
Make the Marinade
In a large mixing bowl, whisk together:
- Lemon juice
- Olive oil
- Garlic
- All the spices (paprika, cumin, coriander, salt, turmeric, pepper, cinnamon)
This should form a rich, fragrant marinade.
Marinate the Chicken
Add the chicken thighs to the bowl and coat thoroughly.
Cover and marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
Grill the Chicken
Preheat your grill to medium-high heat.
Grill chicken for about 5–6 minutes per side, or until cooked through and slightly charred.