The Kellogg Center is host to over 400,000 visitors per year and it is not uncommon for us to serve upwards of 1500 meals
a day. This takes a lot of planning and a really dedicated culinary staff. We count ourselves extremely fortunate to have 
such a talented and diverse group of chefs both working at, and visiting the Kellogg throughout the year. We'd like to share
some of their outstanding culinary efforts with you.

                                              Bon appétit!
 

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Here's a savory steak recipe that's sure to please..
Courtesy of Visiting Chef Fred Muller

Southwest Steak
(Makes 6 servings)

Ingredients
6 each 8-oz Flat Iron Steaks* (brisket or skirt steak can be substituted cut into 8-oz portions)
6 each  Russet Baking Potatoes
½ cup  Canola Oil
2 each  Onions; peeled and julienned
10 cloves  Garlic; slivered
5 lbs  Frozen Mild or Medium New Mexican Whole Green Chiles**; thawed and chopped into 2” chunky pieces
1 each  16-oz can Whole Peeled Tomatoes; drained and crushed by hand
1½ tsp   Mexican Leaf Cut Oregano+
1 quart  Beef Stock
2 Tbsp  Fresh Oregano
¾ cup  Feta (preferably cow’s milk to goat); crumbled

Directions
Place steaks on cookie sheet. Season with salt and pepper. Place in 500°F oven for 20 minutes to brown. Remove from oven.

Heat canola oil in a large pot. Add onions and garlic; saute for 15 minutes until onions start to soften. Add oregano, tomatoes, green chile and beef stock. Bring to a boil then turn off heat.

Place cooked Flat Iron steaks in a roasting pan. Scoop and pour chile, tomato and onion gravy over the steaks; distributing evenly. Cover with aluminum foil and bake in a 500°F oven for one hour. Turn down oven to 350°F and bake two more hours or until steaks are tender.

Wash and prick baking potatoes. Place on a cookie sheet and put in oven with steaks. Bake at 450°F for 1 hour or until potatoes are soft when pricked.

Place a potato in large shallow bowl or plate. Split lengthwise, pinch open then smash down slightly. Place one steak on top of potato. Spoon onion, tomato and chile gravy over steak and potato. Garnish with two tablespoons crumbled feta and one teaspoon fresh oregano.

*local butcher
** www.newmexicanconnection.com 
+specialty Hispanic stores or  www.myspicer.com
 

Visiting Chef Paul Fehribach's Delicious Stovetop Cornbread

For an 8" skillet

• 3 cups finely ground white corn meal
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon salt, or more to taste
• 1 jalapeno pepper, seeded and minced
• 4 eggs, lightly beaten
• 3 cups buttermilk
• 1/2 cup clarified butter, fresh lard, or bacon fat

Combine dry ingredients in a medium bowl and mix thoroughly. Beat eggs, then stir in buttermilk and cornmeal mixture.

Place butter in a cast iron skillet and heat on medium until oil is hot and just beginning to smoke. Pour about half the hot butter into the batter and stir. Leave the other half of batter in skillet. Pour batter into skillet. Cover and turn flame to low. Lower heat is better. Cook for about 30 minutes, until a pick inserted comes out clean. The edges of the bottom should be very crispy; the center should be very creamy, almost custard-like. Remove from the heat and cool uncovered. Serve hot from the pan or turn into a covered dish for a picnic.
 

Cornflake Treacle Tart with Custard
           .....A childhood recipe from England

-Tart Recipe-                                                                     

2 cups all purpose flour                                                         
¼ cup sugar                                                                      
1 pinch of salt                                                                     
½ TSP baking powder                                                         
4.5 oz. butter-softened                                                       
2-3 eggs, beaten                                                                 
1 cup cornflakes crushed (not too fine)                              
4 oz. raspberry jam                                                             
8 oz. golden syrup 

1. Combine sugar, flour, salt and baking powder.
2. Add softened butter and mix well.
3. Add eggs slowly and mix well.
4. Place in greased tart pan and form crust.
5. Bake blind at 350 degrees until lightly golden. <cool>
6. Spread a layer of jam over pastry crust.
7. Warm syrup and add cornflakes stirring well.
8. Pour cornflake mix into pie.
9. Bake until cornflakes start to lightly crisp and brown.
10.Serve warm with custard.                                                               
                                                                                         
-Custard Recipe-

2 eggs                                                                               
1 TSP vanilla extract                                                        
2 cups milk                                                                          
4 TBS sugar                                                                        
4 TBS flour

1. Scald milk and allow to cool.
2. Combine other ingredients.
3. Stir into milk.
4. Cook over low heat until thickened.
 

Michigan Peach Soup

2.5 lbs. peaches roughly chopped
1 ½ cups sour cream
¾ cup pineapple juice
¾ orange juice
¼ cup lemon juice
¼ cup peach schnapps
2 pints lemon sorbet
8 oz. créme fraiche

1. Blend peaches and sour cream.
2. Add juices.
3. Add schnapps.
4. Add sorbet.
5. Top with créme fraiche.
 

Vietnamese Fresh Tofu Summer Rolls with Peanut Sauce
              ...A fabulous recipe from Visiting Celebrity Chef Corinne Trang's dinner menu. Enjoy!

For the Rolls:
2 Tbsp  Grapeseed Oil
1 lb  Firm Tofu, cut into 1/2-inch thick sticks
12 each Round Rice Papers measuring 8-inches
12 each  Boston Lettuce Leaves, ribs removed
1 cup  Pea Sprouts
1 large  Carrot, peeled and julienned
1/3 each Hothouse Cucumber, peeled and julienned
3 each Scallions, trimmed and finely julienned into 2-inch long pieces
24 large  Mint Leaves

For the Peanut Sauce:
2 Tbsp  Grapeseed Oil
1½-2 Tbsp Thai Red Curry Paste
1 Tbsp  Shrimp Paste or Fish Sauce
1½ cups  Unsalted Roasted Peanuts, finely ground
¼ cup  Palm Sugar or Granulated Sugar
2 cups  Unsweetened Coconut Milk
2 cups  Chicken Broth (unsalted or low-sodium, fat-free or low-fat)
½ cup  Tamarind Concentrate
3 Tbsp  Hoisin Sauce
½ cup  Packed Thai Basil or Cilantro Leaves, minced

• In a large nonstick pan over medium heat, add the oil and pan-fry the tofu until golden on all sides. Drain on paper towel and set aside for now.

• Pour water in a round glass pie dish. Dip a rice paper for 30 seconds, and transfer it onto a clean kitchen towel or wooden cutting board. Blot the rice paper dry. (This is important as you want the paper to be sticky not slippery when rolling.) On the rounded side closest to you and 1 inch from the edge of the paper, place one lettuce leaf, some pea sprouts, 1 piece crispy tofu, some carrots, cucumber, and scallions, and 2 mint leaves. Fold the paper over the ingredients, then fold in the sides and continue to roll to the end. Repeat until you have 12 rolls total.

• In a saucepan, heat the oil over medium heat. Add the curry paste and stir-fry until fragrant, about 2 minutes. Add the shrimp paste and continue to stir-fry until a shade darker, about 1 minute. Add the peanuts and stir for about 8 minutes until one or two shades darker. Add the sugar and continue to stir-fry until slightly caramelized, 1 to 2 minutes. Add the coconut milk, chicken stock, tamarind, and hoisin and stir well. Reduce heat to low and simmer until slightly thickened to a crème anglaise consistency, about 30 minutes. Remove from heat, stir in the basil or cilantro and cool to serve. Refrigerate for up to 1 week.