At Vibrant Occasions Catering, we believe that food has the power to bring people together and create memorable experiences. Today, we want to share with you two mouthwatering recipes by our talented chef Serge Krikorian: Chicken Tortilla Soup and Bacon & Three Cheese Quesadilla with Cilantro Sour Cream. These dishes perfectly capture our commitment to exceptional cuisine and community engagement. Join us as we delve into the origins of these recipes, explore how the ingredients work harmoniously together, and discover how Chef Serge Krikorian recently showcased these delightful creations on THV 11 The Vine’s cooking segment.

Chicken Tortilla Soup has its roots in Mexican cuisine, where savory flavors and vibrant spices are celebrated. This hearty soup combines tender chicken, diced tomatoes, corn, black beans, and a medley of fragrant spices like chili powder and oregano. Chef Serge Krikorian adds his own touch by using fresh cilantro and chipotle chili pepper in adobo sauce to elevate the flavors and create a truly exceptional dish.

On the other hand, Bacon & Three Cheese Quesadilla with Cilantro Sour Cream offers a delectable twist on the classic quesadilla. This creation takes inspiration from Tex-Mex cuisine with its combination of smoky bacon, three types of melted cheese (Muenster, cheddar, and provolone), and fresh tomato slices. Paired with the tangy and refreshing Cilantro Sour Cream Sauce, this quesadilla is a crowd-pleaser that will leave your taste buds craving more.

The Harmony of Ingredients

Both the Chicken Tortilla Soup and Bacon & Three Cheese Quesadilla demonstrate Chef Serge Krikorian’s ability to balance flavors and textures. In the Chicken Tortilla Soup, the sweetness of corn and the earthiness of black beans complement the tanginess of diced tomatoes, while the shredded chicken adds a satisfying protein element. The result is a comforting and well-rounded soup that is perfect for any occasion.

In the Bacon & Three Cheese Quesadilla, the combination of Muenster, cheddar, and provolone cheeses creates a delightful blend of creamy, sharp, and smoky flavors. The crispy bacon adds a rich and savory touch, while the sliced tomatoes provide a refreshing contrast. Together, these ingredients create a quesadilla that is both indulgent and irresistible.

Chef Serge Krikorian’s Recent Presentation on THV 11 The Vine

We are thrilled to share that Chef Serge Krikorian recently showcased how to prepare these delectable dishes on THV 11 The Vine’s cooking segment. His expertise and passion for culinary excellence shined through as he demonstrated each step with precision and flair. This presentation allowed viewers to witness firsthand the magic that goes into crafting these extraordinary recipes.

Follow along for more amazing recipes, cooking tips and tricks over on chef Serge’s Youtube show, Cooking with the Kriks, and don’t forget to SUBSCRIBE:

https://www.youtube.com/@CookingwiththeKriks

Chicken Tortilla Soup

½ Pound Boneless, Skinless Chicken Breasts

½ Cup Diced Yellow Onion

1.5 tsp. Minced fresh garlic

1.5 Tbls Olive Oil

1 tsp. Chili Powder

½ tsp. Dried Oregano

2 28 oz. Cans Petite Diced Tomatoes

3 Cups Chicken Stock

½ Cup Frozen Sweet Whole Kernel Corn

1 Chipotle Chili Pepper in Adobo Sauce, finely chopped

1/4 Cup Canned Green Chile Peppers

1 Cup Canned Black Beans, drained and rinsed

⅓ Cup Chopped Fresh Cilantro

Preheat the oven to 325 degrees.  Season the chicken with salt and pepper according to taste.  Lay the chicken in a single layer on a baking sheet and cook in the pre-heated oven until the internal temperature reaches 165 degrees, about 25-30 minutes.  Allow to cool then shred into 1/2″ pieces. Set aside. 

Meanwhile, in a medium stock pot, heat oil over medium heat. Saute onion and garlic in olive oil until soft. Stir in chili powder, oregano, tomatoes, and chicken stock. Bring to a boil and simmer for 5 to 10 minutes. Stir in corn, chipotle peppers, diced green chiles, black beans (washed and drained), cilantro, and cooked, shredded chicken. Simmer for 30 minutes over low heat.

To serve, top with shredded mozzarella cheese and crumbled tortilla chips, if desired.

Bacon & Three Cheese Quesadilla with Cilantro Sour Cream

½ Cup Shredded Muenster Cheese

½ Cup Shredded Cheddar Cheese

½ Cup Shredded Provolone Cheese

4 Slices of Applewood Smoked Bacon, cooked and crumbled 

1 Tomato, thinly sliced

2 10”  Flour Tortillas

Non-Stick Pan Spray

Spray a flat griddle with non-stick spray and pre-heat it over medium heat.

To assemble the quesadilla, combine the three cheeses in a bowl.  Sprinkle half of the cheese mixture over one half of one flour tortilla.  Sprinkle it with bacon crumble and top with thinly sliced tomato.  Fold the other half of the tortilla over the cheese and put on a griddle.  Cook 2-3 minutes on each side, until the cheese melts and tortilla crisps up.

To serve, cut quesadilla into quarters and serve with Cilantro Sour Cream Sauce.

Cilantro Sour Cream Sauce

Cilantro Sour Cream Sauce

1/4 Cup Sour Cream

3 Tbls. Chopped Fresh Cilantro

1/4  of a Fresh Jalapeno, chopped

Zest of 1 Lime

Juice of ½ Lime

Salt to Taste

Put in a blender and mix until smooth. Taste adjust salt

If you’re looking to enjoy a remarkable meal that combines exquisite flavors and supports a vibrant community, look no further than these recipes by Chef Serge Krikorian. The Chicken Tortilla Soup and Bacon & Three Cheese Quesadilla with Cilantro Sour Cream exemplify Vibrant Occasions Catering’s dedication to creating exceptional cuisine while uplifting communities. We invite you to try these recipes at home and experience the joy that comes from sharing a delicious meal with loved ones. Stay tuned for more culinary delights from Vibrant Occasions Catering – where extraordinary food meets meaningful impact.

When it comes to crafting a memorable meal, finding the perfect combination of flavors and ingredients is key. Today, we’re diving into the exquisite trio of Beef Tenderloin with Truffle Cream Sauce, Roasted Nutmeg Fingerling Potatoes, and Pan-Grilled Asparagus. Join us on a culinary journey as we explore the history, preparation, and why this combination makes for an extraordinary dining experience.

In case you missed Chef Serge Krikorian creating this magnificent combination on THV 11’s The Vine cooking segment, we have prepared the recap here! Don’t miss out on more delectable recipes like this one by subscribing to the Cooking with the Kriks Youtube channel here:

https://www.youtube.com/@CookingwiththeKriks

Beef Tenderloin with Truffle Cream Sauce

The succulent Beef Tenderloin, also known as Filet Mignon, has been cherished for centuries as one of the most tender and flavorful cuts of beef. Its roots trace back to medieval times when it was reserved for nobles due to its exceptional taste and tenderness. Fast forward to today, and it remains a beloved indulgence among food enthusiasts.

1 Lb. Beef Tenderloin 

1 Tsp. Kosher Salt

1/2 tsp. Ground Black Pepper

2 Tbls. Unsalted Butter 

1 Tbls. Extra Virgin Olive Oil

2 Whole Garlic Clove 

3 to 4 Sprigs of Fresh Thyme

Preheat oven to 325 degrees.

Season the tenderloin with salt and pepper.  In a heavy cast iron skillet, heat the oil.  Sear the meat on all sides.  Add the butter, garlic, and thyme, and baste the tenderloin with the butter.  Place the meat in the oven and baste every 3-4 minutes until the internal temperature reaches 135 degrees.  This generally takes 7-10 minutes. 

Sauce:

1 Cups Heavy Cream

1 Tsp. Black Truffle Oil

1/4 Cups Shredded Asiago Cheese

Kosher Salt, to taste

2 tsp. Unsalted Butter

Directions:

In a small saucepan over medium heat, add heavy cream and truffle oil and whisk to combine.  Add shredded asiago and Kosher salt to taste and simmer (do not boil) until sauce is reduced and thickened.  To finish, stir in 2 tsp. unsalted butter.

Roasted Nutmeg  Fingerling Potatoes

Incorporating aromatic spices and heirloom gold potatoes, the Roasted Nutmeg Fingerling Potatoes elevate this meal to new heights. The history of using nutmeg dates back to ancient times when it was considered a precious spice with medicinal properties. Today, it continues to add warmth and depth to dishes, creating a delightful and comforting flavor profile.

4 Tbls. Unsalted Butter

3/4 Tsp. Ground Nutmeg

1 Tsp. Kosher Salt

1 1/2 Tsp. Minced Garlic

1/2 Tsp. Ground Black Pepper 

1 Lb. Heirloom  Gold Potatoes

Preheat oven to 350 degrees.

Place the fingerling potatoes in a pot of water and bring to a rolling boil .  Cook until potatoes just start to soften but not too soft.  Drain and set aside.

Meanwhile, melt the butter and add the nutmeg, garlic, salt and pepper and simmer for one minute.

Coat the potatoes in the butter mixture and spread out on a sheet pan in a single layer.

Cook potatoes in the oven until they are cooked through, about 25-30 minutes.

Pan-Grilled Asparagus

Adding a burst of vibrant color and freshness to our meal, the Pan-Grilled Asparagus brings a touch of elegance. Asparagus has been cultivated and enjoyed for thousands of years, dating back to ancient Egypt, Greece, and Rome. With its unique flavor and exceptional nutritional value, it has stood the test of time as a beloved vegetable.

1 Bunch Fresh Asparagus

Kosher Salt, to taste

Ground Black Pepper, to taste

Extra Virgin Olive Oil

Zest of 1 Lemon

Crushed Red Pepper Flakes (optional)

Bring a pot of water to boil and salt heavily (like ocean water).  

Snap off the woody ends of the asparagus.  Drop your asparagus into the boiling for approximately 3 minutes. 

Meanwhile, prepare an ice bath in a bowl with ice and water.

Drop the asparagus in the ice water to cool down quickly.  Drain and pat dry with a paper towel.

Rub the asparagus with the olive oil and season with salt and pepper.  

Pre-heat a grill pan over high heat.  Grill the asparagus for 2 minutes, turn over, and grill for another 2 minutes. 

Transfer the asparagus to a serving platter and sprinkle with lemon zest and red pepper flakes.

The combination of Beef Tenderloin with Truffle Cream Sauce, Roasted Nutmeg Fingerling Potatoes, and Pan-Grilled Asparagus is a symphony of flavors, textures, and aromas that will leave you wanting more. Indulge in the tender and flavorful beef, accentuated by the rich and velvety truffle sauce. The roasted potatoes, infused with the warmth of nutmeg, provide a satisfying side, while the vibrant asparagus adds freshness and a pop of color.

This meticulously crafted meal not only brings together a rich culinary history but also harmonizes ingredients that complement each other perfectly. Each bite is a delightful journey of taste and luxury. So, gather your loved ones, ignite your passion for cooking, and savor this wonderful combination that will undoubtedly become a memorable centerpiece of your culinary repertoire.

Get ready to embark on a tantalizing journey through the vibrant flavors of South America with our delightful combination of Brazilian Skirt Steak, Mexican Street Corn, and Grilled Skillet Potatoes. These dishes, each originating from different regions of Latin America, come together harmoniously to create a delicious and unforgettable meal. Let’s explore the origins of these dishes and discover why they make a perfect culinary team.

Did you miss this episode of THV 11’s The Vine in which Chef Serge Krikorian prepared this meal with hosts, Ashley King and Adam Bledsoe? Never fear! We have this perfect combination of flavors in the recipes below. Be sure to SUBSCRIBE to Chef Serge’s cooking show on Youtube, Cooking with the Kriks, and never miss a delicious new dish at the following link:

https://www.youtube.com/@CookingwiththeKriks

Brazilian Skirt Steak with Chimichurri Sauce

Our first stop takes us to Brazil, where the love for grilled meat runs deep. Skirt steak, known for its robust flavor and tenderness, is a staple in Brazilian cuisine. Traditionally marinated in simple yet flavorful ingredients, it absorbs the essence of the chimichurri sauce, enhancing its taste.

Chimichurri sauce, originating from Argentina, is a vibrant concoction of parsley, garlic, oregano, red chili pepper, and red wine vinegar. Its bright and herbaceous profile complements the rich flavors of the steak. As the thinly sliced skirt steak hits the grill, the fragrance of the chimichurri-infused meat tantalizes the senses, creating a mouthwatering experience.

For the Steak:

2.5 Lbs. Skirt Steak, cleaned

Chimichurri Sauce (recipe follows)

Rub half of the chimichurri skirt steak and refrigerate at least 4 hours, preferably overnight.

Preheat your grill to 400-450  degrees.  Place your steak 4-6 minutes per side, until it’s internal temperature reaches 145 degrees.  

Let the steak rest for 5 minutes and then slice against the grain.  Serve topped with the remainder of the chimichurri sauce

For Chimichurri Sauce:

1.5 Cup Fresh Parsley, stemmed

2 Tbls. of Fresh Garlic, minced

1/4 Cup Fresh Oregano, chopped

1 Tsp. Red Chili Pepper (adjust to taste)

1 Tsp. Kosher Salt

1/2 Tsp. Ground Black Pepper

3 Tbsp. Red Wine Vinegar

1/3 Cup Olive Oil

1 Tsp. Fresh Mint, chopped

Combine everything in a food processor.  Blend until chopped and combined.

Mexican Street Corn

Next, we venture into the bustling streets of Mexico, where the vibrant culture comes alive through its street food. Mexican Street Corn, or “Elote,” is a beloved classic found on street corners throughout the country. This dish showcases the delectable combination of sweet corn cob, creamy mayo, tangy cotija cheese, and smoky spices.

The corn is grilled to perfection, allowing the natural sweetness to caramelize and intensify. Slathered with garlic mayonnaise, it provides a luscious contrast to the salty crumbles of cotija cheese. Finally, a sprinkle of cilantro and chili powder adds freshness and a kick of heat, creating a symphony of flavors that will transport your taste buds to the vibrant streets of Mexico.

4 Ears Sweet Corn on the Cob

2 Tbls. Unsalted Butter, softened

1 Tsp. Kosher Salt

1/2 Tsp. Ground Black Pepper

3 Tbls. Mayonnaise

1/4 Tsp. Garlic Powder

1/2 Cup Cotija Cheese, crumbled

3 Tbls. Fresh Cilantro, chopped

1/2 Tsp. Chipotle Chili Powder (ancho chile powder works too) 

1 Lime, quartered

Peel the corn leaving the husks attached and removing the silk. 

Combine the softened butter, salt, and black pepper

Rub the butter mixture over the corn and then re-wrap the corn with the attached husks.  Wrap each ear with foil, poking the foil with a fork a couple of times to create vent holes.  Place the corn on the pre heated gill for 20 minutes, turning occasionally, until the corn is cooked.

Meanwhile, in a small bowl combine the garlic powder with the mayonnaise.  Place the cotija cheese in a shallow baking dish or on a plate. 

When the corn is done, remove husks and brush the corn with the garlic mayonnaise. Roll each cob in the cotija cheese and sprinkle with cilantro and chili powder. 

Serve with the lime wedges to squeeze over the corn.

Grilled Skillet Potatoes

As we conclude our culinary adventure, we find ourselves savoring the irresistible appeal of Grilled Skillet Potatoes. This dish draws inspiration from the rustic comfort food found across Latin America. With its tender Yukon gold potatoes, infused with a medley of spices like garlic, chili powder, and cumin, this side dish brings a satisfying depth of flavor.

The cast-iron skillet on the grill ensures the potatoes become crispy on the outside while remaining soft and fluffy on the inside. Each perfectly seasoned bite offers a symphony of smoky, savory, and slightly spicy notes. With their golden brown exterior and melt-in-your-mouth texture, these grilled potatoes add a comforting element to our South American feast.

2 lbs Yukon gold potatoes, sliced into 1/2” rounds

2 Tbls. Grapeseed Oil

1 tsp. Kosher Salt

1/2 tsp. Ground Black Pepper

1 tsp. Garlic Powder

1/2 tsp. Chili Powder

1/2 tsp. Ground Cumin

Preheat the grill to medium-high, about 400-450° F.

Put the sliced potatoes in a bowl and toss with oil and and all the seasonings until evenly coated

Place a  cast-iron skillet or grill basket on the grill to preheat then transfer the potatoes to the skillet.  Grill over direct heat for 15-20  minutes or so, being sure to stir the potatoes to brown them on all sides. Then move to the indirect side for about 10 more minutes, or until the potatoes are golden and cooked through.

Indulge your senses with the tantalizing combination of Brazilian Skirt Steak, Mexican Street Corn, and Grilled Skillet Potatoes. This culinary fiesta takes you on a journey through the diverse flavors and traditions of Latin America. The tender and flavorful skirt steak dances with the vibrant chimichurri sauce, while the creamy, tangy elote and the smoky grilled potatoes bring balance and satisfaction to the meal.

Embrace the spirit of South America as you gather around the grill, savoring each bite and celebrating the rich cultural tapestry that is Latin American cuisine. Whether you’re hosting a gathering or treating yourself to a special meal, this sensational combination will leave a lasting impression. So, fire up your grill, let the aroma fill the air, and embark on a culinary adventure that will transport you to the heart of Latin America.