Chef Clint Jolly Boys & Girls Clubs of Western Nevada

Chef Clint Jolly headlines our Celebrity Chef Cooking Classes beginning Sept. 20!

We begin our Celebrity Chef Cooking Classes on Wed., Sept. 20, in the teen center! Each chef will demonstrate cooking tips, prepare healthy, nutritious meals that are easy to make and provide recipes to Teen Center members.

The classes will feature a different celebrity chef each month including Chefs Clint Jolly, David Stern of Battle Born Social Club, Charlie Abowd of Adele’s, Tommy Linnett from The Union Carson City, Mark Estee from The Union and Liberty Food & Wine Exchange and Chez Louie in Reno, and Josh Deri from Blend Catering.

Chef Clint has worked with our Club members twice in the past, and said, “Seriously some of the coolest and most respectful kiddos I’ve cooked with. Looking forward to it!”

He and Chefs Josh and Whitney Deri from Blend Catering are also donating their amazing talents for the Fall Affair, our signature Carson Valley event on Sunday, Oct. 1, at the Pink House in Genoa. Click here for more information on the Fall Affair, our inaugural fundraiser to help us build a stand-alone Club in the Valley.

LOCO MOCO RECIPE

1 Cup long grain rice

2 T butter

1 lb lean ground beef

1 clove garlic, smashed

1 Cup beef stock

1 T flour

4 dashes worcestershire 

Kosher salt and black pepper

2 green onions, sliced thin

4 eggs

Method-

Steam rice with 1 T butter according to package directions

In large sauté pan, brown ground beef and garlic until cooked through, season to taste with salt and pepper. Drain and reserve grease. 

Add grease back to sauté pan and add flour. Cool over low heat for one minute, stirring constantly to make a roux.
Add beef stock to roux and stir to incorporate, add Worcestershire sauce. Season to taste with salt and pepper. Add cooked ground beef to gravy and reduce to simmer. 

In a clean sauté pan, melt 1T butter and cook eggs over easy or as you like. 

To serve-

Spoon a heap of rice onto a plate or bowl. Spoon ground beef and gravy over rice. Top with egg and garnish with green onions. Enjoy!