Spend the day with the Executive Chef of Durham College’s Bistro ’67, Raul Sojo, as he invites you into his kitchen to create culinary masterpieces from around the world that are sure to have everyone drooling. Learn about his commitment to sustainable ethically grown food and his support for local farmers. Start cooking, and when Bistro ’67 is open again you can challenge Chef to a culinary throw-down. 

Carne Asada Harvest Power Bowl

Bistro ‘67, Durham College, W. Galen Weston Centre for Food- Serves six.

Cabbage Slaw

Ingredients

½ Red cabbage finely julienne

½ cup Mayonnaise

2 tbsp Tabasco or favourite hot sauce

½ Lemon juice

Salt and pepper to taste

¼ cup Cilantro

Instructions

Mix all ingredients together and set aside.

Mixed Mushroom, Lime and Cilantro Rice

Ingredients

2 cups Long grain rice

2½ cups Mushroom stock or water

2 cups Mixed mushrooms

½ cup Green onion chopped

2 tbsp Vegetable oil

½ cup Chopped cilantro

1 Lime

Instructions

1. Heat oil, sauté mushrooms, add onions, salt and pepper
2. Add in mushroom stock or water and long grain rice
3. Stir together and bring to a boil; cover and simmer for 20 minutes
4. Fluff with a fork, add the cilantro and the lemon juice just before serving

Carne Asada

Ingredients

2 lb Beef flank steak (inside round cut into thin steaks will work as well)

1 Sprig of fresh thyme

2 Cloves garlic

1 tsp Ground cumin

1 tsp Chilli powder

1 tbsp Dry chilli such as chipotle

1 cup Vegetable oil

1 cup Beer

Salt and pepper to taste

Instructions

1. Blend all ingredients together (expect for beef) to make a marinade
2. Add beef, and marinade for at least eight hours
3. Finish on a grill or hot pan

Tomato Salad

Ingredients

1 pint Cherry tomatoes

2 tbsp Vegetable oil

2 tbsp Chopped cilantro

½ Lemon, juiced

Instructions:

Cut the tomatoes in half and mix with the rest of the ingredients.

Pickled Red Onions

Ingredients

1 Red onion (finely julienne)

1 Lime, juiced

½ cup Red wine vinegar

Salt and pepper to taste

Instructions

Combine very well and let sit in the fridge for up to a month.

Grilled Corn

Ingredients

2 Corn on the cob

Pinch of salt and sugar

Instructions

1. Boil enough water to cover the corn and season the water with salt and sugar
2. Cook for five minutes; remove from water and roast the corn on a BBQ or open flame
3. Remove the kernels

Avocado

One large avocado sliced and peeled

Plating

1. On a plate, place generous portion of mixed mushroom, lime and cilantro rice, add cabbage slaw, tomato salad, pickled red onions and grilled corn
2. Top with sliced carne asada; and finish with avocado slices and fresh greens

For more great recipes from Raul Sojo at Bistro ’67 see article below!

Learn more about Executive Chef of Durham College’s Bistro ’67, Raul Sojo in article below.