This week I would like to introduce you to Channing Fullaway-Johnson, our new culinary coordinator for Lincoln Land Community College Community Education. Channing will be joining us March 4. 

Some of you may recognize her name. She has been a part of LLCC for many years, first as a culinary student, then as a kitchen assistant in our Community Education classes and dinners and most recently as an instructor for our hands-on culinary classes.  

Channing comes to us with 12 years of valuable experience. She was the assistant manager at Hy-Vee Market Grille, the executive chef at Springfield Motor Boat Club and most recently the chef de cuisine at Cured Catering. 

Over the years, Channing has taught some very popular classes with topics ranging from vegetarian to appetizers and holiday themed classes. One of my favorites happened to be a class designed for parents and children in which they made an edible snow globe. It featured a winter scene that was made using decorated sugar cookies and sugared fruit, all contained in a sugar-filled mason jar. 

She is a very talented, creative and passionate chef. I look forward to working with her and am excited to be a part of this journey as she leads our Community Education culinary program into the future filled with new opportunities from such an accomplished culinary leader.

Please join me in welcoming Channing, and enjoy the following recipe from her most recent class featuring East coast cuisine.  

Fish Reuben 

Serves: 4 sandwiches

• 6 Tablespoons softened butter (unsalted or salted)
• 8 slices rye bread
• 4 each (6 ounce) filets of halibut, red fish or tilapia
• 1 Tablespoon olive oil
• 1 cup sauerkraut
• 8 ounces shredded gruyere or swiss cheese
• Optional: 3 Tablespoons blackening seasoning or salt, white pepper and smoked paprika 

Russian Dressing

• ½ cup mayo
• 3 Tablespoons ketchup
• 2 Tablespoons sour cream
• 1 Tablespoon Worcestershire sauce
• 2 teaspoons lemon juice
• ½ teaspoon salt
• 2 Tablespoons minced onion
• 1 ½ teaspoons horseradish

Instructions

Make the dressing

1. In a bowl, combine mayo, ketchup, sour cream, Worcestershire sauce, lemon juice, salt, onion and horseradish. Season to taste with salt and pepper. Set it aside.

Make the sandwich

1. Spread half of the butter on bread slices. Heat a large skillet to a medium heat. Add bread, butter-side down. Toast until golden brown. Set it aside.
2. Heat olive oil to a medium heat in the same large skillet. Season the fish generously with salt and pepper (or blackening). Add fish to the pan and cook until golden brown on both sides and cooked through, about 2 minutes per side.
3. While the fish cooks, start putting sandwiches together. Spread dressing on all of the toasted sides of the bread. Evenly divide cheese between four pieces of bread. Evenly divide the sauerkraut on the other half of the bread. Place the fish on top of the sauerkraut, and then top with the other half of bread (the cheese bread).
4. Spread half of the remaining butter on top of bread. Heat the pan to medium heat. Working in batches, place sandwiches butter-side down in the hot skillet. Spread the unbuttered side with butter. Toast sandwiches until golden brown and crisp on both sides, and the cheese has melted.
5. Serve warm.

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.