We look forward to seeing you on November 12, pm MST. Thank you for your participation in the 2020 Virtually Awesome

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We look forward to seeing you on November 12, 2020 6 pm MST.

Thank you for your participation in the 2020 Virtually Awesome

Meat and Greet presented by

and

1. Review the enclosed timeline, shopping list, and recipes so you can do your

grocery shopping ahead of time, feel free to substitute as desired

2. Follow our social media posts to meet the Shark Tank participants ahead of

time

3. Watch your email on Wednesday, November 11

th

_{for the event Zoom link}

and “run of the show” information

(only registered guests recognized by their name or email will be admitted)

4. Follow the timeline and prep sheet to help stay on time-some advance prep

is needed

5. Get ready to have a great evening cooking, socializing, meeting and

supporting young entrepreneurs, and supporting youth across the state

through the Colorado FFA Foundation

There will be drawings, contests, and several ways to support our entrepreneur’s

and the mission of the Colorado FFA Foundation!

Event and Prize Sponsors include:

Party Pack Sponsors include:

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New and easy platform for payments

Venmo, PayPal, Apple Pay, Credit Card, or Check/Invoice accepted.

Or visit: https://givebutter.com/coffa

Support the Colorado FFA Foundation. Use your phone’s camera to scan the QR code below to:

• Pay for your auction purchases

• Settle your paddle raise

• Do “add-on’s for entrepreneurs

• Make a donation

• You can also share the QR code with your friends and network and ask them to support the mission of the FFA Foundation

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Condensed Shopping List

COCKTAILS—makes 1 drink

2 oz Tequila

2 oz Fresh grapefruit juice or peach juice/puree

1-2 Grapefruit wedges

2 oz Sparkling Water

½ oz Lime Juice

1/4 oz Agave nectar, or simple syrup

STEAK BUTTER—Serves one roast:

2 sticks Butter, Salted, Sweet Cream

2 Tbsp Roasted Green Chile

2 Tbsp Worcestershire Sauce

2 Tbsp Parsley, Italian, Chopped

1 Tbsp Lemon Juice, Fresh

WEDGE SALAD—Serves 4

1 Head Iceberg Lettuce, Small/Medium

1 Cup Cherry Tomatoes

½ Cup Bacon, Thick, Applewood, Cooked

½ Cup Crumbled Bleu Cheese

½ Cup Ranch Dressing

½ Cup Italian Dressing

1 Tbsp Parsley, Italian

HASSELBACK POTATOES—Serves 6

6 ea Yukon Gold Potatoes, Medium

2 Sticks Butter, Salted

2 Tbsp Salt and Pepper or favorite all purpose seasoning

2 ea Chopsticks, Flat

3/4 Cup Cheese, Parmesan, Shredded

Garnish Onions, Green

BRUSSEL SPROUTS-Serves 4-6

1/2 lb Brussels Sprouts, Fresh, Whole

1/8 Cup Oil, Olive Blend

½ Tbsp All Purpose Seasoning

2 Tbsp Vinegar, Balsamic, White

2 Tbsp Sugar, Brown, Dark

DESSERT- Serves 6-8

CHERRY FILLING INGREDIENTS:

4 Cups Cherries, Pitted, Frozen

½ Cup Sugar, Cane, Granulated

½ Cup Sugar, Brown, Dark

2 Tbsp Flour, All Purpose

1-2 Tbsp Cornstarch

1 tsp Allspice

CRISP TOPPING INGREDIENTS:

1 ¼ Cups Oats, Rolled

½ Cup Flour, All Purpose

1 Tbsp Vanilla, Extract

1 tsp Salt, Kosher

1 tsp Cinnamon, Ground

1 Stick Butter, Salted, Room Temp

SWEET CREAM INGREDIENTS:

1 Cup Sour Cream

½ Cup Buttermilk, Full Butterfat

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Meat and Greet Cooking Agenda

See below for items that should be prepared ahead of time.

Event start time – 6:00 pm – Dinner Served at 7:00pm (that’s our goal) 1. Make LIVE - Ingredients - Paloma Cocktail

a. Have Ingredients ready to mix the cocktail with Chef Jason

b. Make Live Time – 6:00 pm

c. Time to Make – 3 minutes 2. Prepare Ahead - Wedge Salad

a. Follow recipe and have salad ready before 6:00 pm start time b. Stage the salad in the fridge

c. Dress prior to serving at 7:00 pm

d. Time to Prep – 10 Minutes Time to Make – 5 Minutes 3. Prepare Ahead - Cherry Crisp with Sweet Cream

a. Follow recipe and have crisp and sweet cream ready before 6pm start time b. Heat up Crisp at 6:30 pm to have ready for 7:30 dessert

c. Sauce prior to serving at 7:30 pm

d. Time to Prep – 20 Minutes Time to Cook – 35 - 45 Minutes 4. Prepare Ahead – Charred Brussels Sprouts

a. Follow recipe and have Brussels Sprouts ready before 6:00 pm start time b. Add to the oven / grill at 6:30 pm to have ready for 7:00 dinner

c. Hold Hot if done early

d. Time to Prep – 10 Minutes Time to Cook – 15 - 20 Minutes 5. Prepare Ahead – Steak Butter

a. Follow recipe and have steak butter ready before 6:00 pm start time b. Store the butter in the fridge until needed

c. Pull out of fridge to soften at 6:30 pm

d. Time to Prep – 5 Minutes Time to Make – 5 Minutes 6. Make LIVE - Ingredients – Hasselback Potato

a. Have Recipe Ingredients ready and potatoes washed to make live with Chef Jason

c. Time to Prep – 5 minutes Time to Cook – 45 Minutes

7. Make LIVE - Ingredients – Strip Chateaubriand – BE SURE TO HAVE BEEF FULLY DEFROSTED

a. Have Recipe Ingredients ready and be ready to make live with Chef Jason

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Paloma

This easy paloma recipe is perfect for Cinco de Mayo, happy hour, or anytime

you're craving a fun drink! After you mix it together, taste and adjust your

cocktail to find a balance of flavors you love.

Chef Jason K. Morse, CEC | Ace Hardware Grill Expert | Owner, 5280 Culinary

Yield: Serves 1

Prep time: 5 Minutes

Ingredients

Measure

Ingredient

Prep Notes

2 oz Tequila

2 oz Fresh grapefruit juice or peach juice/puree

1-2 Grapefruit wedges for garnish and salting the glass rim

2 oz Sparkling Water

½ oz Lime Juice

¼ oz Agave nectar, or simple syrup or to taste Course Sea Salt for the rim of the glass Ice

• Salt the rim of the glass by rubbing a grapefruit wedge around the edge and dipping it onto a small plate of salt.

• Mix the tequila, grapefruit juice, sparkling water, lime juice, and agave nectar into the

glass. Fill the remainder of the glass with ice. Adjust sweetness to taste. Garnish with the grapefruit wedge.

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Wedge Salad

Crisp, Crunchy, Bacony, Cheesy and just GOOD. That’s how I describe a wedge

salad. Such a great salad that compliments everything from dinner to your

favorite sweater. Enjoy this classic dish with your next meal.

Chef Jason K. Morse, CEC | Ace Hardware Grill Expert | Owner, 5280 Culinary

Yield: Serves 2-4

Cook time:

Ingredients

Measure

Ingredient

Prep Notes

1 Head Iceberg Lettuce, Small/Medium Cut into 4 equal wedges

1 Cup Cherry Tomatoes Sliced in half

½ Cup Bacon, Thick, Applewood, Cooked Rough Chopped

½ Cup Bleu Cheese Crumbled

½ Cup Ranch Dressing

½ Cup Italian Dressing

1 Tbsp Parsley, Italian Rough Chopped

Assembly Directions:

• Rinse and air dry the head of Iceberg • Cut into 4 equal wedges

• Top with

o Tomatoes

o Bacon

o Blue Cheese

o Dressing

§ Mix together ranch and Italian dressing

o Parsley

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Colorado Hasselback Potatoes

Meat and Potatoes just got even better with these gorgeous gems. We start with

some Colorado Yukon Gold Potatoes, add some butter and your favorite

all-purpose seasoning and then…. Magic!!! These bad boys are great with Beef,

Chicken, Pork or even topped with some pulled pork.

Chef Jason K. Morse, CEC | Ace Hardware Grill Expert | Owner, 5280 Culinary

Yield: 6 Ea

Cook time: 45-55 Minutes

Cook temp: 425 Degrees

Ingredients

Measure

Ingredient

Prep Notes

6 ea Yukon Gold Potatoes, Medium Sized Washed

2 Sticks Butter, Salted

2 Tbsp Salt and Pepper or favorite all purpose seasoning

2 ea Chopsticks, Flat

FINISHING INGREDIENTS

Taste Salt and Pepper or favorite all-purpose seasoning

3/4 Cup Cheese, Parmesan, Shredded

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Cooking Directions:

• Preheat oven/grill/smoker to 425 degrees

• In a small sauce pan, melt the 2 sticks of butter over LOW heat, then add the rub a dub (to

taste)

• Once the butter is melted, turn off the heat and stir in the rub a dub with a basting brush

• Scrub and rinse the Yukon Gold potatoes, pat dry with paper towel

• Place 1 Yukon gold potato on a cutting board, on both sides place a flat chopstick

• Using a thin bladed boning knife, make vertical cuts into the potato and down to the chop

sticks

• Make cuts about ¼ inch apart or thinner if desired

• Place the sliced potato into a 9x13 baking dish, repeat this cutting process for ALL potatoes

• Brush the potato slices inside and out of each potato, then drizzle about 1 tsp more over the top of each

• Cover with foil and crimp around the edges

• Place into the 425 degree oven and bake for 30 minutes, covered

• Using a towel, remove the pan and remove the foil

• Drizzle each potato with another 1 tsp butter mix

• Place back in the 425 degree oven and cook for another 25-30 minutes

o Or until golden brown and fully cooked

• Carefully remove from the oven

• Top each potato with shredded parmesan and let the residual heat melt the cheese

• Garnish with bias cut green onions and a small sprinkle of RUB A DUB if desired

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Charred Brussels Sprouts

You hated them as a kid, but now, somehow you can’t get enough of them. They

are on every menu you see. How do you make them at home? BOOM!!!! Here

you go, this recipe creates some great flavors on the grill.

Chef Jason K. Morse, CEC | Ace Hardware Grill Expert | Owner, 5280 Culinary

Yield: Serves 4-6

Cook time: 15-25 minutes, depending on level or char desired

Ingredients

Measure

Ingredient

Prep Notes

1/2 lb Brussels Sprouts, Fresh, Whole Bag weight is 8 oz

1/8 Cup Oil, Olive Blend

½ Tbsp Rub A Dub Seasoning or All Purpose Seasoning 5280 Culinary

2 Tbsp Vinegar, Balsamic, White

2 Tbsp Sugar, Brown, Dark

Prep Directions:

• BRUSSELS SPROUTS MARINADE

o Mix Together in a small bowl:

§ Oil, Rub A Dub, Balsamic Vinegar and Brown Sugar • Brussels Sprouts Prep

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Cooking Directions:

• Rinse and air dry the brussels sprouts • While air drying, mix the marinade

• Slice the Brussels Sprouts into ¼” planks

• Place into a mixing bowl or aluminum disposable pan • Pour marinade over the sliced brussels sprouts

• Mix well to ensure they are coated with the marinade. Let sit for 15-20 minutes to absorb marinade

• Preheat your oven to 400-425 degrees

• Toss the Brussels sprouts again to coat once more • Place the sprouts onto a cookie sheet pan (for oven)

• Open oven and Place the marinated Brussels onto the center rack • Arrange in a shallow layer and close the oven

• Roast for 5-7 minutes

• Open the oven and using a towel or hot pad holder, grab the pan, using tongs, stir the brussels sprouts

• Close the oven and continue to roast until desired doneness is reached

• Remove using a towel and tongs, place onto a surface that will handle hot items • For a nice glaze and finish, drizzle with Fire Honey or Spicy Honey

o For a nice crunch, top with toasted salted pistachios • Serve with tongs

• TIP

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Strip Chateaubriand and Steak Butter

Are you ready to try something new? Are you ready to be on the cutting edge of

beef skills? We have just the thing for you. This amazing cut of striploin from

Meyer Natural is going to have you drooling. Now, we know this is a new cut and

may require a new cooking technique… Fear not, we are here to help you create

the ultimate steak masterpiece.

Chef Jason K. Morse, CEC | Ace Hardware Grill Expert | Owner, 5280 Culinary

Yield: 1 Grilled Striploin Chateaubriand—serving for two

Cook time: 20-30 Minutes, Depending on desired doneness

Ingredients

Measure

Ingredient

Prep Notes

1 ea Striploin Chateaubriand 10 -12 oz steak

Taste Island Boys Coffee Rub, 5280 Culinary

As needed Oil, Canolive Canola/Olive Blend

Taste Steak Butter See Recipe Below

Steak Butter Ingredients

Measure

Ingredient

Prep Notes

2 sticks Butter, Salted, Sweet Cream Room Temp Softened

2 Tbsp Roasted Green Chile medium hot

1 Tbsp Island Boys Coffee Rub or Steak Rub, to taste

2 Tbsp Worcestershire Sauce

2 Tbsp Parsley, Italian, Chopped Leaves Only

Steak Butter Prep Directions:

o Add softened butter to a small mixing bowl

o Add the remaining ingredients and mix well to combine

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Cooking Notes:

o For added smoke flavor, add a smoke tube or box with your favorite choice of wood

• For oven roasting, follow all time and temperature settings above with the exception below

o Adjust Searing temp to 450 degrees • Use a heavy duty cookie sheet pan for roasting

• CAUTION – will produce some oil splatters in the oven Preparation:

• Take the steak out of the package and place onto a plate

• Allow to rest at room temp for 15 minutes

• Rub with a very light coat of the canolive oil

• Season the Steak with Coffee Rub as heavy or as light as desired

• Be sure to season the steak on ALL SIDES

• Rest the steak and let the rub work for 10 minutes

• See chef’s notes below for oven cooking

• Open the Gas Grill, Clean your grill grates and ensure they are brushed off

• Light the grill and adjust temp to 550 degrees

• Allow the grill to heat up to temp, approx. 15 minutes

• Add smoke tube or smoker box if you want a nice addition of wood smoke

• Sear the steak on the first side for 6-8 minutes (depending on desired doneness), rotate for cross marks if desired

• Carefully flip the steak and sear and finish the second side to your desired temp doneness

• Turn off 1-2 Burners, maintain grill temp at 350 degrees

• Move the steak to the indirect side of the grill and cook until internal temp reaches your desired doneness

• STEAKS CARRY over cook, always pull your steak approx. 1 temp (5-7 degrees) under desired doneness and let it rest/finish to temp

• Remove steak from the grill when done, place onto a plate or cutting board and allow to rest for 3 minutes

• Top with the Steak Butter if desired

• Refer to this link for proper cooking temps of meats, adjust as needed to fit your needs:

https://www.certifiedangusbeef.com/kitchen/doneness.php

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Cherry Crisp with Sweet Cream

Chef Jason K. Morse, CEC | Ace Hardware Grill Expert | Owner, 5280 Culinary

Yield: Serves 6-8 People—adjust down for two or have some great leftovers

Cook time: 35-45 Minutes depending on desired doneness

Ingredients:

Measure

Ingredient

Prep Notes

CHERRY FILLING INGREDIENTS:

4 Cups Cherries, Pitted, Frozen Defrosted

2 Tbsp Flour, All Purpose

1-2 Tbsp Cornstarch

1 tsp Allspice

CRISP TOPPING INGREDIENTS: 1 ¼ Cups Oats, Rolled

½ Cup Sugar, Brown, Dark Packed Firm

½ Cup Flour, All Purpose

1 Tbsp Vanilla, Extract

1 tsp Salt, Kosher

1 tsp Cinnamon, Ground

1 Stick Butter, Salted, Room Temp cut into small cubes

SWEET CREAM INGREDIENTS: 1 Cup Sour Cream

½ Cup Buttermilk, Full Butterfat

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Prep Directions:

o Follow all prep instructions in the prep notes and store all prepped food until

needed

Cooking Directions:

Preparation:

• Can be done in the oven—this recipe is for pellet grills, adapt as necessary.

• Load pellet hopper with Reserve Blend Pellets, ignite Traeger and set temp to 385˚

• In a medium sized stainless steel bowl, mix all the ingredients for the cherry filling

• Place the cherry filling mixture into the cast iron skillet

• When Traeger is at temp of 385˚, place the 10.5 Cast Iron Skillet into the Traeger

• Allow the cherry filling mixture to come up to temp and simmer, stir occasionally until mixture has thickened, approx. 15-20 minutes

• For Crisp Topping: In a separate bowl mix together the, Crisp Topping ingredients and with both hands work the butter into the oats and flour to make a crumble style topping

• Mix the flour mixture well and set aside

• Carefully, with heat proof gloves, remove cherry filling from the Traeger and place on heat safe surface

• Top with the crisp topping and return to the Traeger

• Bake at 385˚ for approx. 10-15 minutes or until topping is to your desired doneness

• Remove from the Traeger and rest for 15 minutes

• For Sweet Cream: In a separate bowl mix together the, Sweet Cream ingredients and with a whisk, mix until fully incorporated. Place in the fridge to keep cold until needed.

• Scoop and serve with Vanilla Sweet Cream

• DEVOUR!!

Chef’s Notes:

• For oven baking, follow all time and temperature settings above