Lofty dreams news, sports, jobs – post journal chicken infection

Nick rhinehart made his childhood dream happen. The professional cook is pictured with parmesan crusted scallops with roasted red pepper risotto, philly cheesesteak baked potato and blackened mahi mahi with cilantro rice and vera cruz relish.

By the time nick rhinehart last appeared on this page on july 13, 2002, at the age of 14, he had already been telling his family for 11 years that he was going to work in a restaurant. Throughout the years he cooked with his grandmother, audrey rhinehart, and by the time he was 8 or 9 years old he had raised his ambitions to become a restaurant owner. The cattaraugus resident stayed true to the pledge he made at 3 years of age, starting with a dishwashing job at the former victory gardens restaurant when he was 15. Before long, he was running the deep fryers for the eating establishment.


At the age of 16 he visited his cousin, who was a chef at a country club in baton rouge.Salt pepper while there the cousin encouraged the young man to write a lunch menu, giving him a feel for what it would be like to work in the business.

Rhinehart has come a long way since those days, but not by chance. He began his education in the culinary arts program at ellicottville BOCES, where he met his future wife, ashley. During his high school years, he won first-place in a food preparation assistance competition through industrial club of america. Both he and ashley continued their education at louisiana culinary institute in baton rouge. While in louisiana, nick worked in several food service establishments, enabling him to learn tricks and techniques from various people.

Because cajun and french cooking are prevalent in louisiana, they have had a great influence on what he does. He especially enjoys making soups and sauces and believes he has gotten quite accomplished at preparing seafood.

His grandmother is gone now, but she lived to see him achieve his first goal.Baton rouge he uses the professional set of knives she and her husband, hobart rhinehart, presented him when he graduated from LCI. His grandparents were great encouragers throughout his college years.

Rhinehart currently holds the position of cook 2 at seneca-allegany casino’s fine dining restaurant, western door steakhouse, having been employed by the casino since march 2010.

Cooking not only serves as his livelihood, as the culinarian uses it in his recreational time and for family and friend activities. He has done some catering, chicken barbecues and pig roasts since leaving college and will be catering an upcoming wedding this summer. His brother, a friend and he and his wife have season tickets for the bills football games. He talks about the fun time they had last season at a very snowy colts game. They often take a refrigerated trailer to the games, where they can do some serious tailgating. The group of friends purchased a pig to roast for the first game of 2016.Large skillet he and his father slept in a tent while manning the rotisserie/smoker for the required 20 hour cook time.

Rhinehart is a member of cattaraugus volunteer fire department where he served as president for four years and is currently on the board of directors for the firemen’s club. He enjoys hunting deer and says he and his father “break down the deer ourselves.” he has a large dehydrator, grinder and wood burning smoker he uses for making jerky and sausage.

He has been experimenting with the smoker, recently using it to smoke chicken on super bowl sunday. He gets together with some buddies every other week to play texas hold’em.

The family recently purchased and moved into a three-bedroom, two-story home in september. They painted every room in the house, after rhinehart and his father replastered the walls. The father and son team also took out the kitchen and dining room flooring, replacing it with a marble-like tile and took down suspended ceilings and replaced them with drywall.Salt pepper rhinehart replumbed the entire house after watching demonstrations on youtube. In the home’s dining room, his beloved grandmother’s china cabinet with curved glass, displays a large set of english china he received from her friend, the late madora ball of otto.

Although ashley earned a culinary arts degree while at LCI, she is not employed in the food service field, but is an administrative assistant at tri-county family medicine associates in gowanda.

He made parmesan crusted scallops and buffalo chicken wing soup five or six times each before he wrote the recipes. The soup won first place when he entered it in a local church cook-off fundraiser for a library. The pineapple chicken salad were made by him and his cousin, eddie rhinehart, on a new orleans TV news channel.

Cook and cube chicken. Marinate chicken in french dressing for 1-2 hours. Mix celery, green pepper, mayo, salt, pepper, onion juice and lemon juice with chicken

baton rouge

Scoop 1/2 cup salad into small bowls that have been lined with the lettuce leaves. Arrange 2 pineapple rings around each salad. Garnish with carrot curls, ripe olives, green pepper rings and diced almond. Serve with dressing of crushed pineapple mixed with mayonnaise & sour cream.

Season chicken breast with blackening seasoning. Set aside. In a large skillet, cook down the cream and garlic. Add pesto sauce, 2 cheese, salt and pepper. Simmer until thickened. Cook chicken on the grill until done. Slice chicken, toss with pesto mixture and pasta.

Preheat oven to 400 degrees. Wrap potatoes in foil (optional). Line baking sheet with potatoes and bake for 45 minutes to 1 hour or until done. In small bowl, combine dry ingredients and season flank steak liberally. In a large skillet, sear flank steak. Cook to medium rare (warm with red middle) or desired doneness. Remove from skillet to cool. When cool, slice into thin strips.Large skillet in same large skillet, add onion and peppers. Saute until tender. When potatoes are done, cut in half & scoop out the center, saving the skin. In a large bowl, combine potato, onion mixture, steak, milk (may need more for desired consistency), butter and three cups cheese. Fill skins with potato mixture. Top with remaining cheese and bake at 350 degrees until cheese is melted.

In a medium bowl, combine bread crumbs, parmesan cheese, salt, pepper and parsley. Set aside. Pat scallops dry with a paper towel. Squeeze juice from lemon over scallops. Coat scallops liberally with dry mix. Add oil to large skillet and heat. Add scallops to pan and brown each side. This should take 2-3 minutes. Cook to desired doneness. DO NOT overcook or scallops will be rubbery.

Heat oil to large saute pan. Add onion and saute until golden brown. Add arborio rice and wine. Cook until all wine has been absorbed by rice. Add half of the stock to the rice mixture.Baton rouge let rice absorb stock. Continue to slowly add rest of stock making sure all stock is absorbed. Add pureed roasted bell pepper to rice. Season with salt to taste and fold in parmesan cheese.

Melt butter in soup pot. Add celery, onion, carrots and garlic. SautÈ until tender. Add flour to make a roux. Once vegetable have a good roux coating, add milk.

Coat each mahi mahi filet liberally with seasoning. Heat oil in large saute pan. Add filets and sear both sides. Bake at 350 degrees for 10-15 minutes, depending on size of filet.

Puree cilantro with 1/2 cup water. In a pot, bring cilantro puree, 2 c water & lime juice to a boil. Add rice. Reduce heat to a simmer. Simmer covered for 7-10 minutes. Fluff rice with fork. COMMENTS