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Adam DedmonAdam Dedmon of Massillon, Ohio
Pan-Seared Wasabi Pea-Crusted Tuna Dedmon attends R.G. Orage High School, where he is a member of Family, Career and Community Leaders of America (FCCLA), ProStart, and the National Technical Honor Society. He has been cooking for years: “as a child, I was always bound and determined to help out in the kitchen, even with the simple things such as cookies and the clean-up. I have been watching the Food Network since it became available on cable to me.” Currently, Dedmon works at the Glenmoor Country Club. He credits his culinary instructor, Chef David Browne, for teaching him “to be a go-getter and to be a team leader, not a follower and to take the initiative to be all that I want to be.” His recipe, originally submitted in the Heathful Dinner category, includes a sauteed jicama salad. Ginger-Vegetable Risotto Ingredients 2 tablespoons butter 3/4 cup Arborio rice 6 tablespoons dry sherry 1 and 1/2 cups chicken stock 1 and 1/2 tablespoons pine nuts 1 tablespoon olive oil 1 to 2 garlic cloves, minced 1/4 cup red bell peppers, diced small 6 shiitake mushrooms, stemmed and sliced 1/4 cup carrots, diced small 1 tablespoons fresh cilantro, rough chopped 1 teaspoons grated fresh ginger 3 Napa cabbage leaves, rough chopped to make 1/4 cup 1 scallion, sliced 1/4 cup bean sprouts 2 teaspoons soy sauce Salt and white pepper to taste Method of Preparation 1. In a 2-quart sauce pot, melt 2 tablespoons of butter and stir in the rice. 2. Add 4 tablespoons of dry sherry and stir until it is absorbed. 3. Add 3/4 cup of chicken stock and cook rice on medium low heat, stirring occasionally; if too dry, add remaining chicken stock. 4. While rice is cooking, toast pine nuts in the oven for about 4 minutes. 5. In a small skillet, heat 1 tablespoon of olive oil with the garlic and sauté peppers, mushrooms, and carrots for about 2 minutes. Deglaze pan with remaining 2 tablespoons of dry sherry 6. When rice is tender, add the sautéed vegetable mixture, the cilantro, and the ginger. 7. Last, stir in cabbage, scallions, bean sprouts, and soy sauce. Season to taste. Pan Seared Wasabi Pea-Crusted Tuna Ingredients 1 cup honey 4 tablespoons lime juice 2 cups wasabi coated peas 4 fresh 6-ounce tuna fillets 2 tablespoons olive oil Salt and white pepper to taste Method of Preparation 1. Combine the honey and lime juice in a bowl and add salt and pepper to taste. 2. Place the wasabi peas in a plastic sandwich bag and crush, using a meat tenderizer. 3. Put the crushed peas on a half sheet pan and add salt and pepper to taste. 4. Coat the tuna fillets in the honey mixture and place onto the crushed pea mixture and apply pressure to well coat the tuna fillets. 5. In a large skillet on medium heat, get 2 tablespoons of olive oil hot and add the tuna to the skillet. Cook until tuna is medium rare, about 4-6 minutes, flipping halfway through. Sautéed Jicama Salad Ingredients 1-2 cloves garlic, minced 1/2 cup jicama, peeled and julienned 1/2 cup carrots, peeled and julienned 1/2 cup yellow squash, peeled and julienned 1/2 cup zucchini, peeled and julienned 1/2 cup red bell pepper, julienned 2 teaspoons olive oil Salt and white pepper to taste Method of Preparation 1. Add garlic to a medium skillet with olive oil and heat on medium high. 2. Quickly sauté the rest of the vegetables (approximately 30-45 seconds) and add salt and pepper to taste. |
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