Ridgecrest Recipes – Orange Ginger Shrimp Wraps

September 7, 2012 By Leave a Comment

For the past several years Ridgecrest has had the honor of hosting the fall meeting of our LifeWay Trustees. It’s a great opportunity for our trustees and senior LifeWay leadership to experience all that Ridgecrest has to offer.

During this year’s meeting, our catering team once again did an awesome job with the food. In fact, I believe we all ate way too much! Today’s recipe was served the first night at a dinner reception held over at Camp Ridgecrest it was delicious. The recipe actually came to us via our food service manager’s son. If he’s got any more as good as this one, sure hope he passes them along to dear old dad!

Ingredients

  • 2 pounds large peeled/deveined raw shrimp
  • 1/2 cup orange marmalade
  • 3 teaspoons soy sauce
  • 2 teaspoons grated fresh ginger
  • 3 cups shredded cabbage
  • 12 8″ flour tortillas

Directions

  • Mix orange marmalade, soy sauce and ginger. Marinate shrimp in mixture for 4-6 hours.
  • Toss shredded cabbage in 1 cup white cilantro sauce (recipe below) and store in refrigerator.
  • Saute shrimp until just done (as soon as they turn pink).
  • Arrange 4-6 shrimp and 2 tablespoons of cabbage in flour tortilla and wrap.
  • Serve with remaining white cilantro sauce.

White Cilantro Sauce

  • 1 cup plain yogurt
  • 1 cup sour cream
  • 2 tablespoons lime juice
  • 1/2 cup fresh chopped cilantro
  • 1/4 teaspoon each cumin, chili powder, cayenne pepper, salt and pepper
  • Mix all ingredients and chill for at least 2 hours

After trying this one out, be sure and let us know what you think!

 

 

Filed Under: Food and Beverage, Recipes Tagged With: , , ,

Ridgecrest Recipes – Rutland Chicken

February 2, 2012 By Leave a Comment

When most people think of food service at Ridgecrest, they only think of the dining hall. This is not real surprising since that’s where the great majority of folks have their meals while on campus. And while the food in the dining hall is quite good, sometimes needing to serve 2,000 in 90 minutes prevents our food service team from showing off their more creative side.

This is where our catering department comes in. Unfortunately they are one of the best kept secrets at Ridgecrest. These guys do an awesome job with banquets, breaks, receptions and just about any other catering request a group may have and we want folks to get a taste of what they do.

So…this is the first of a new series of posts called “Ridgecrest Recipes”, in which we will highlight some of our most popular catering offerings. Of course we realize that most of you are not cooking for 50 or more friends so we’re giving you the home version. Hopefully making it easier for all of you to try them out.

Rutland Chicken

  • 8, 4-6 oz. boneless chicken breasts
  • 1 cup balsamic vinaigrette dressing
  • 1 pkg. Pioneer beef gravy mix (or make 2 cups of your own recipe)
  • orange juice
  • ½ cup heavy cream
  • ½ teaspoon nutmeg

 Marinate chicken in dressing for 4 hours.  Prepare beef gravy, substituting half the water with orange juice. Heat heavy cream with nutmeg, on low heat, until thickened, being careful not to scorch.   Char-grill chicken and top with orange-brown sauce.  Drizzle with white sauce and serve. Serves eight

Enjoy and then let us know what you think!

Filed Under: Christian Retreat Ideas, Recipes Tagged With: , , ,