Chad Pagano

A Hearty Chili for a Hunter’s New Year

ohoadmin — Tue, 23 Dec 2014 14:45:17 +0000

A Hearty Chili for a Hunter’s New Year ohoadmin Tue, 12/23/2014 - 09:45 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/thumb-3.dn_1400x680.jpeg.webp?itok=qocfymdx December 23, 2014

By Chad Pagano

At a time when most people are just starting to think about the holiday season, my favorite holiday has already long past: October 1^st, opening day of the New York State Archery whitetail deer season. I spent the evening prior checking and rechecking my gear, looking at my tree stand locations on Google earth, checking the weather and making sure my bow is perfectly tuned and sighted in. Before going to bed that night, my wife (who has long called hunting season "the ordeal") gave me the grave news that I would have to get all three of my lovely children to school before I could officially start my hunting season. The next morning, after loading my gear, rushing the kids through breakfast, and barely stopping my jeep for them to jump out at school, I was finally free.

As I drove towards the state parkway, I tempered thoughts of actually bringing home a deer on that first day. The early season on Long Island is notoriously rough on hunters. Warm weather, crowded woods and deer still stuck in their summer feeding patterns all make for an unlikely opening day kill. Regardless, I could not wait to just sit in my tree stand for a couple of hours and simply enjoy nature. After a few stressful hours of rain and Long Island traffic, I enjoyed a nice silent approach to my stand (due to the rain-soaked woods). Arriving at my stand, I realized that I had forgotten to wear my safety climbing harness. Ever the optimist, I started the 25-foot ascent to my hunting spot anyway. As I approached the last few feet of the ascent, my right foot slipped on a rain-soaked branch and I found myself hanging by my fingernails, fearing for my life. I quickly righted myself, settled into the comfort of my stand and proceeded to calm my panicked breathing and rapid heartbeat.

Photo Credit: Buck Valley Ranch

Just as I was attempting to calm down, I looked to my right and noticed two does within 15 yards of my stand. I could hardly believe my eyes. I slowly lifted my bow and quickly realized I had not even loaded an arrow yet. Cursing under my breath, I slowly, silently loaded my arrow as I painfully watched these two deer stroll out of my shooting range. Just then, I heard a branch snap to my left. Turning my head ever so slowly, I expected to see another hunter or maybe a squirrel, but to my surprise there stood a seven-point whitetail buck. Drawing back my bow, I felt surprisingly calm. As I released my arrow, I knew I had made a perfect shot. Scarcely daring to believe my good fortune, I paused to listen for signs indicating I had indeed hit my target. Before leaving my stand to retrieve the buck, I sat for a few minutes, composing a thank you text to my lovely wife for giving me those three wonderful children, who had to be dropped off at school this morning, causing me to sit in traffic, to be late to my stand, to miss the rain and basically create a perfectly timed collision with my opening day buck.

The following Sunday, after watching my son win his youth football game, we enjoyed a NY Giants victory over the Falcons with a nice warm bowl of venison chili. It’s the perfect dish for any occasion when you have to feed a crowd.

Photo Credit: chiotsrun.com

Venison Chili

Yield: 8 cups

1 lb ground venison
2 tbsp olive oil
1/4 tsp salt
1 onion, chopped
8 cloves garlic, chopped
1/2 tsp fresh ground pepper
1/8 tsp cayenne pepper
1 tbsp ground cumin
1 tsp ground coriander
2 tsp chili powder
28 oz can crushed tomatoes
1 can black beans, fluids reserved
1 can kidney beans, fluids reserved
2 cans water
Kosher salt and pepper, to taste

Add oil to a stockpot and heat on high until oil is smoking. Salt the venison and carefully add to the stockpot. Cook until browned. Remove and let sit 5-10 minutes.
Add onions and salt to the pot and sauté over medium heat until transparent. Add chopped garlic and spices. Continue to cook for 2 minutes.
Toss in the crushed tomatoes and beans (including fluids from the can). Fill each bean can with water and add to the pot. Stir.
Add the browned venison to the pot with any drippings. Stir again. Taste and adjust seasonings as needed.
Simmer for 30 minutes and serve. Serving tip: chili always tastes great with beer and cornbread.

Register today for a recreational cooking course at ICE.

Recipe

Culinary Arts

A Sugar Showpiece for the Super Bowl

ohoadmin — Tue, 04 Feb 2014 22:38:18 +0000

A Sugar Showpiece for the Super Bowl ohoadmin Tue, 02/04/2014 - 17:38 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/A%20Sugar%20Showpiece%20for%20the%20Super%20Bowl_1400x680.jpg.webp?itok=4EW-J8TR February 4, 2014

By Chad Pagano

Whether for a competition, special event or mere display, I have constructed many sugar showpieces over the years. These pieces have been inspired by countless themes, ranging from country music songs to classic American novels. As a big football fan, the most exciting to date is the showpiece I created this past weekend for the Taste of the NFL in Brooklyn.

Chef Chad and student Amanda Rondeau carefully assemble the sugar showpiece.

After discussing the theme and the feel of the event with my colleagues at ICE, it was time for me to begin the well-rehearsed design process. This starts with a simple sketch of the piece. In this instance, the design was somewhat difficult for me because it required one large sculpture and two smaller side pieces.

Further, the piece had to feature both the ICE logo and the Taste of the NFL logo. Ultimately, I decided to design the showpiece in the image of the Lombardi trophy. The next step in this process is to create a Styrofoam model of the pieces. This allows you to see all the parts of the piece three-dimensionally. Further, it lets you add color to the piece, helping you decide upon your color scheme.

Unfortunately, because of time constraints, I skipped the luxury of this step. I felt comfortable doing this because the piece itself already had a three-dimensional representation off of which I planned to base the color scheme: the silver of the Super Bowl trophy and the red, white and blue of the NFL. Additionally, the structure of the focal piece was a based on tried-and-true techniques that I had used many times before.

A glittering football cast in solid sugar

Skipping the model, I moved on to the next step: drawing out the shapes to scale. After creating these mechanical drawings, I placed them under clear vinyl and used both silicone "noodles" and caramel bars to form the molds of the shapes themselves. After casting all the necessary pieces to form the base, I began making, rolling and cutting out pastillage, which is used in the sugar of the main structure and to form the buildings on the logo pieces.

Lucky for me, the talented Chef Kathryn Gordon agreed to help me create the other necessary garnishes—including ribbons, curls and bubble sugar—that I would eventually need to finish the piece once it was created. The last step was molding the football itself, which would ultimately serve as the major focal point of the piece. To create the most realistic representation possible, I ended up purchasing a cheap rubber football and casting sugar into it. After allowing the sugar to solidify inside, I cut away the ball's rubber. The result was excellent! The only issue was the heaviness of the piece—about as heavy as a cinder block of pure sugar! To remedy this, I spent a couple of hours hollowing out the ball by slowly melting the sugar inside with a blow torch and pouring off the liquid.

Chef Chad Pagano (left) and Chef James Briscione (right) at Taste of the NFL Event

With all the necessary pieces packaged and sandwiched between plastic wrap and sheet pans, I loaded them as carefully as possible into my jeep. Then, the slow, nerve-wracking trip to Brooklyn began. I could not believe the condition of our city's roads; it felt like we hit every pothole between 23rd street and Red Hook! By some small miracle, my pastry assistant—student Amanda Rondeau—and I made it to the event with all the pieces intact. When we arrived, we unloaded the various parts and our equipment with the help of the Taste of the NFL event staff. We then began to assemble the piece in its totality. This went well for the most part and was only complicated by the glaring halogen lights and the occasional gawkers.

Putting the final touches on the sugar showpiece.

After several hours, Amanda and I had fully assembled the showpiece—just in time to clear the room for the bomb-sniffing dogs to sweep through. While waiting outside, Amanda, Chef James Briscione and I passed the time by cracking nervous jokes about the dogs breaking the piece. To our relief, the showpiece was still standing when we cleared security and returned to our booth. However, as I got closer, I noticed some of the more delicate garnishes had fallen off and shattered on the table.

Looking around in confusion, I noticed a Port Authority police officer and his dog quickly approaching. When he reached me, he extended his hand and apologized. I responded that losing a few garnishes was a small price to pay for a bomb-free event, and told him not to worry about it. After all, it's important to keep your priorities straight. Overall, it was an absolute pleasure creating a sugar showpiece for the Taste of the NFL. As I said at the beginning—it's my favorite sugar creation yet!

Desserts Special Events

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Pastry & Baking Arts

Holiday Recipe: Cranberry Pistachio Shortbread

ohoadmin — Sat, 21 Dec 2013 15:20:17 +0000

Holiday Recipe: Cranberry Pistachio Shortbread ohoadmin Sat, 12/21/2013 - 10:20 December 21, 2013

By Chad Pagano

Many of my favorite holiday memories include making cookies in various sizes, shapes and flavors. The aroma of fresh baked cookies around the holidays triggers memories of the amazing Christmas celebrations I had as a child. Having grown up in a Italian American household, there was never a shortage of anise shortbread cookies, florentines and of course, all manner of biscotti.

Picture courtesy of Foodista.com

I loved when my mother would start her holiday baking in preparation for the neighborhood cookie exchange. My German neighbors made the most amazingly buttery spritz cookies, as well as the best linzer cookies I have ever had. My Jewish friends made delicious oil-based sesame cookie rings and scrumptious Mandelbrot. Oh, and I can't forget the boring old Smith family, who only made the most incredible chocolate chip and oatmeal cookies ever created.

Today, I love baking cookies with my own children and sharing these treats with my neighbors. If you would like to start your own holiday cookie tradition, join me this December 23rd at ICE for a make-and-take holiday cookie class. Bring your friends and family to what promises to be the most festive, collaborative cookie-making party of the season! (If you can't join us, you can still get started with my shortbread recipe below.)

Cranberry Pistachio Shortbread

Makes about 48 shortbread cookies.

Ingredients

2 1/3 cups all-purpose flour
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup granulated white sugar
1 teaspoon pure vanilla extract
1 cup unsalted pistachios, coarsely chopped
1 cup dried cranberries, coarsely chopped

Instructions

In a large bowl whisk the flour with the salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth (about 1 - 2 minutes). Add the sugar and beat until smooth and creamy (about 3 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Fold in the chopped pistachios and dried cranberries. (Make sure that the nuts and cranberries are evenly distributed throughout the dough.)
Divide the dough in half. Place each half of dough on the center of a 14 inch length of parchment or wax paper. Smooth and shape the dough into an evenly shaped rectangle that is about 10 inches long and 2 inches wide. Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and place in the refrigerator to chill for at least two hours, or up to three days. (The logs can also be frozen for about two months. If freezing, it is best to defrost the logs in the refrigerator overnight before slicing and baking.)
Preheat oven to 325 degrees with the rack in the center of the oven. Line two baking sheets with parchment paper.
Using a thin bladed knife, slice the logs into 1/4 to 1/2 inch thick cookies. Place the cookies on the prepared baking sheet, spacing about 2 inches apart. Bake for about 15 - 20 minutes, or until the cookies are just beginning to brown around the edges. Remove from oven and cool on a wire rack.

Holidays Cookies Recipe Pastry & Baking Arts

Recipes Step 1 - In a large bowl whisk the flour with the salt; Step 2 - In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth (about 1 - 2 minutes); Step 3 - Add the sugar and beat until smooth and creamy (about 3 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated; Step 4 - Fold in the chopped pistachios and dried cranberries. (Make sure that the nuts and cranberries are evenly distributed throughout the dough.); Step 5 - Divide the dough in half. Place each half of dough on the center of a 14 inch length of parchment or wax paper; Step 6 - Smooth and shape the dough into an evenly shaped rectangle that is about 10 inches long and 2 inches wide; Step 7 - Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and place in the refrigerator to chill for at least two hours, or up to three days. (The logs can also be frozen for about two months. If freezing, it is best to defrost the logs in the refrigerator overnight before slicing and baking.); Step 8 - Preheat oven to 325 degrees with the rack in the center of the oven. Line two baking sheets with parchment paper; Step 9 - Using a thin bladed knife, slice the logs into 1/4 to 1/2 inch thick cookies; Step 10 - Place the cookies on the prepared baking sheet, spacing about 2 inches apart; Step 11 - Bake for about 15 - 20 minutes, or until the cookies are just beginning to brown around the edges. Remove from oven and cool on a wire rack;

New York Jets Grilling Boot Camp

ohoadmin — Tue, 24 Sep 2013 21:27:50 +0000

New York Jets Grilling Boot Camp ohoadmin Tue, 09/24/2013 - 17:27 September 24, 2013

By Chad Pagano

When the moon and stars align to combine the two loves of your life—cooking and football—you know everything is ok in the world. This past Saturday, Chef James Briscione and I had the honor of representing our school and the New York Jets, launching the Jets Cooking School: Tailgating Division. The first event, Grilling Boot Camp, was held last Saturday at MetLife Stadium, home to both the Jets and the New York Giants.

Chefs James Briscione and Chad Pagano, ready for grilling.

Looking out from the main stage at all the eager tailgaters was a complete thrill, only tempered by the 35 mph winds that were busy blowing our mis en place all over the parking lot. It was an experience that proved Jets fans to be a hardy bunch, who didn’t allow the weather to slow them down one bit.

The students faced the 35 mph winds with enthusiasm and humor.

As we started our demonstrations, I was a little worried about executing the menu under such conditions. But against all odds, the students—under the guidance of ICE Chef Instructors—marinated, rubbed, chopped and whisked their way to success.

Soon enough, the meat was on the grill, drinks were served and all was moving along just fine. All that was left was to prepare my bourbon banana dessert and grill it while we dug into the main meal.

Students prepare Chef Chad's Grilled Bourbon Banana Dessert

After hearty helpings of stuffed pork chop, grilled hanger steak, dry-rubbed chicken, grilled Caesar salad and broccoli rabe—and that banana dessert—we were finally ready to tour the stadium. It was at that moment that irony struck, as my wife texted me that my son had gotten hurt during his football game and was on his way to the hospital (he turned out to be fine and will be on the field next weekend). Sadly, that prevented me from taking the tour, which I know was a near-religious experience for many of the fans in attendance.

Gaining field access was a near-religious experience for many fans.

I can't wait for the Monday night football cooking classes at ICE, as well as our next event at the stadium. Not to mention, we may get a visit from Jets players at future classes. My co-Chef, James Briscione, already gave a personal lesson to Jets offensive guard Willie Colon, which was featured on Fox 5. We both look forward to cooking alongside more players and fans this season. J-E-T-S JETS, JETS, JETS!

Special Events

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Culinary Arts