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Tuesday, October 14, 2014

METRO NY TRIBECA ROOFTOP EVENT


We had the pleasure of joining Chef Mike Miello and Metro NY Team for a Food Fanatics Event in Tribeca.

My demo focused on Sous Vide/Braising.
Here are the recipes.


Braised Lamb Shanks with Merlot and Wild Mushrooms, Roasted Corn Polenta
12 Lamb Shanks
2# Bonewerks Lamb Demi
2# Mirepoix
1 btl Merlot
4 oz Fresh thyme

Sous Vide Wild Mushrooms:
1# Chantrelles
1# Porcini
1# Crimini
1# Oyster Mushroom
Sea salt & fresh ground black pepper

Roasted Corn Polenta:
4 ears Corn
1 bx Cornmeal
1# Butter
1 gal chicken stock
Salt & Pepper
Parmiggiano
Cut the lamb shank around the top of the bone to cut cartilage/tendon for more tender final product.
Season and sear lamb shanks.
Add mirepoix. Caramelize vegetables. Deglaze with Merlot.
Add thyme, lamb demi & water. Cover tight. Cook for 4-6 hours until tender.
Clean mushrooms. Season with sea salt, fresh ground black pepper & EVOO.
Place into vacuum bag, seal.
Cook at 142F for 30 min. Set aside until service.

Roast corn whole. Cool slightly, Remove kernels, set aside.
Bring chicken stock, butter and sea salt to a boil.
Slowly whisk in cornmeal. Place into hotel pan, cover and cook 45-60 min.
Fold in roasted corn & parm to finish.




Olive Oil Poached Salmon with Smashed Potatoes & Sous Vide Vegetables
4 sides salmon
1 qt Extra Virgin Olive Oil
5# Baby Yukon Gold Potatoes
1 cs Sunset Blend
Salt & Pepper
2 T Yuzu

Season salmon sides with sea salt & freshly ground black pepper.
Place in vacuum bag and drizzle with EVOO. Vacuum seal bags.
Cook at 125F for 20 min.
You may serve immediately, chill and reheat later.
Searing the sous vide salmon can add another texture to this moist flavorful dish.
Drizzle salmon with EVOO Yuzu simple vinaigrette.

Sous Vide Potatoes:
Season with EVOO, sea salt & pepper. Vacuum Seal. Cook at 183F/83.9C for 30-60 min.

Sous Vide Vegetables:
Season with sugar and butter. Vacuum Seal. Cook at 183F/83.9C for 30-60 min.




Baby Romaine Salad with Roasted Garlic & Sous Vide Poached Eggs
1 cs Baby Romaine
1 qt Rice Bran Oil
6 ea Lemons
3# Parmiggiano Reggiano
2# Garlic
4 dz Eggs
4 oz White Anchovy

Top the tops off the garlic bulbs. Roast in 400F oven until tender and caramelized. Set aside.
Clean Romaine, leaving leaves intact.
Create dressing in stainless steel bowl with roasted garlic, lemon juice, shaved parm and anchovies.
Season to taste.
For the Sous Vide Poached Eggs
Carefully place eggs into 142F water bath. Cook for a minimum of 45 minutes and up to 2 hours.
Place “poached egg” onto salad.
Break egg and toss with the salad. Enjoy.

Saturday, October 4, 2014

HAPPY JACK PANCAKE HOUSE - OCEAN CITY MARYLAND




Remember that this only works with the Monarch Multipurpose Pumpkin Spice Baking Mix
Pancakes, Muffins, Cookies, etc..Here is the pancake recipe.



The Best Pumpkin Pancakes
3 ½ c Monarch Multipurpose Pumpkin Spice Baking Mix            
1 ½ c Water
2 ea Large Eggs
4 T AP Flour

Place water and eggs in mixing bowl.
Add pumpkin mix and flour. Mix until well blended with wire whisk.
Let mixture stand for one minute.
Cook pancakes until preheated (375F) griddle. 1 ½ minutes on each side.
Serve hot.
Rykoff Sexton Pure Maple Syrup is a perfect accompaniment.
ADD INS:
toasted coconut, raisins, chocolate chips, toasted pecans, etc


HAPPY JACK PANCAKE HOUSE 
BREAKFAST MENU 

PANCAKES
Pancake orders include three pancakes sprinkled with powdered sugar
Add a scoop of vanilla ice cream for 1.99
Blueberry Pancakes
Fresh blueberries mixed right into the batter.
8.25
Apple Pancakes
Warm cinnamon-apple topping sprinkled with cinnamon-sugar and served with apple butter.
8.25
Pecan Pancakes
Crushed pecans throughout add a crunch!
8.25
Old Fashioned Pancakes
A stack of our classic golden pancakes.
6.25
Silver Dollar Pancakes
Twelve silver dollar-sized pancakes -fun to eat!
6.25
Pancake Sandwich
Two eggs any style sandwiched between three pancakes.
8.25
Pigs in a Blanket
Three pancakes wrapped around three sausage links.
8.25
Sweet Potato Pancakes
Made with delicious, heart-healthy cinnomon sweet potato batter.
8.35
Coconut Pancakes
A new twist on an old favorite made with coconut milk and coconut flakes.
8.25
Banana Pancakes
Made with fresh sliced banana.
8.25
Bacon Pancakes
Bits of crispy bacon right in the batter.
8.25
Strawberry Pancakes
Our pancakes topped with strawberry topping and whipped cream.
8.25
Chocolate Chip Pancakes
Tiny semi-sweet chocolate chips sprinkled throughout and wipped cream on top.
8.25
M & M Pancakes
Filled with milk chocolate M&M's YUM!.
8.25
Peanut Butter Chip Pancakes
Reese's® peanut butter chips sprinkled throughout and whipped cream on top.
8.25
Buckwheat Pancakes
A healthier take on our classics made with buckwheat batter.
8.35
Cinnamon Bun Pancakes
Cinnamon throughout topped with icing.
8.25

BELGIAN WAFFLES
Our Belgian waffles are sprinkled with powdered sugar
Add a scoop of vanilla ice cream for 1.99
Strawberry Waffle
A golden Belgian waffle with strawberry topping and whipped cream.
8.55
Golden Waffle
Our classic Belgian waffle.
7.55
Pecan Waffle
Filled with crunchy crushed pecans.
8.55
Smokehouse Waffle
Bits of crispy bacon sprinkled throughout.
8.55
Blueberry Waffle
Fresh blueberries mixed right into the batter.
8.55

OMELETTES
Our Omelettes include either a Side of Pancakes, Toast, Biscuit or Homefries
No Cholesterol eggs or egg white omelettes are available for an additional .99
Onions, Mushrooms, Peppers, Tomato, Salsa, Fresh Spinach, Cheese - Available .99 extra each.
Cheese - 7.99
Cheese Steak Omelette - 8.79
Ham and Cheese - 8.89
Scrapple and Cheese - 8.79
Bacon and Cheese - 8.89
Feta, Spinach and Tomato - 8.89
Sausage and Cheese - 8.89
Chicken Fajita Omelette - 8.99
Filled with grilled chicken, onion, green peppers and cheese, topped with salsa.
Santa Fe Omelette With Hot Sausage - 8.89
Filled with spicy chorizo sausage and cheese. Topped with salsa.
Fire Cracker Omelette - 9.99
Packed with spicy chorizo sausage, Monterey Jack cheese and jalapeƱos.
Western - 8.89
Filled with ham, cheese, onions and green peppers.
Veggie - 8.99
Filled with green peppers, onions, cheese mushrooms & tomatoes.
Farmers Omelette - 10.39
Filled with potatoes, cheese, ham, bacon green peppers and onions.

EGGS
Egg combinations include Two Eggs, Home Fries and either a Side of Pancakes, Toast or a Biscuit
Add Cheese .99 • Add any pancake topping for only .99
Two Eggs - 6.49
Scrapple & Eggs - 8.59
Fresh Sliced RAPA Scrapple
Ham & Eggs - 8.59
Sliced Premium Ham
Bacon & Eggs - 8.59
Hormel Applewood Smoked Bacon
Sausage & Eggs - 8.59
Pork Links or Turkey Sausage Patties

FEATURED ITEMS
Served with either a Side of Pancakes, Biscuit or Toast
Add any pancake topping for only .99
Genuine Seafood Omelette
Stuffed with Shrimp & Crabmeat seasoned with Old Bay
12.99
Eggs Benedict
Two poached eggs & Canadian bacon on top of an English muffin covered in Hollandaise. Includes Home Fries
Add crabmeat 14.99
12.99
Steak & Eggs
A tender 8 oz. filet cut steak with two eggs and home fries.
14.99
Huevos Rancheros Eggs
Two eggs, Chorizo sausage, cheese and green chiles in a flour tortilla covered in enchilada sauce.
11.29
Bob’s Benedict
Two poached eggs on top of biscuits covered in Sausage Country Gravy. Includes Home Fries
10.39
NEW! Caprese Omelette
Fresh mozzarella pearls with fresh basil and tomato drizzled with balsamic glaze
11.99
Happy Jack’s Country Breakfast
Three eggs, two meats and home fries
12.99

MORE FAVORITES
French Toast
Three slices of thick bread dipped in cinnamon-vanilla egg batter and grilled to golden brown.
Add fruit topping 0.99
Add caramel and bananas 1.99
6.99
Creamed Chipped Beef
Served on toast or biscuits with homefries
Served on pancakes or waffle with homefries

8.89
9.79
Sausage Gravy
Served on toast or biscuits with homefries
Served on pancakes or waffle with homefries

8.89
9.79


SIDE ORDERS
Scrapple - 3.35
Yogurts - 2.25
Bacon - 3.35
Fresh Fruit Cup - 3.49
Ham - 3.35
Toast (white, wheat or rye) - 1.79
Sausage - 3.35
Two Biscuits 2.30
Turkey Sausage - 3.35
English Muffin 2.30
Home Fries - 1.99
Bagel with Cream Cheese or Jelly 2.99
Cold Cereal 2.25
Side Chipped Beef or Sausage Gravy 3.35
Cold Cereal with banana 3.25

Thursday, September 25, 2014

CHICAGO GOURMET - SEPT 26, 27, 28






A weekend of amazing Food, Wine and Food Fanatics.



Chef Tom Macrina - Philadelphia 
(ACF President)
Chef Mike Miello - Metro NY
Chef Steven Grostick - Detroit
Chef Matthew Dean - Streator

With the likes of Chicago Icon's:

Bill Kim - Belly Q

Stephanie Izard - Girl & the Goat
Rick Bayless - Frontera Grill
Jared Van Camp - Old Town Social

Jimmy Bannos Jr - Purple Pig


Not to mention from across the country and the globe:
Spike Mendelsohn - Good Stuff Eatery, Washington DC

Sergi Arola - Hotel Arts, Barcelona

Jamie Bissonette - Coppa, Boston
...and so many more

Check back over the weekend for updates of all the activities.


Monday, September 15, 2014

FALL SCOOP 2014 LAUNCHES TODAY





Monarch Pickle Fries

- Use on a Grilled Cuban Pannini for a new twist
- Great as a bar snack with a Chipotle Ranch Dipping Sauce


Cross Valley Farms Mini Heirloom Tomatoes

- Update on the Classic Caprese Salad - Fresh Basil, EVOO & Fresh Mozzarella
- Use to create a signature sauce for pasta, shrimp or chicken


Chef's Line Craft Artisian Sodas

- Let your Mixologists have some fun with these, Cuba Libre to Moscow Mule.
- Grab & Go have a great new look without HFCS and artificial ingredients



Monarch White & Sweet Potato Frites

- Use an appetizer, side or ingredient.

-

Wednesday, June 18, 2014

SUMMER SCOOP 2014 - Chef's Line Black Bean Burger





The natural fit is to put the Chef's Line Black Bean Burger on the 
new Hilltop Hearth Greek Yogurt Wheat Bun and finish it with the
Chef's Line Greek Yogurt Tzatziki.
It will give you a nice kick from the burger and cool down with 
the creamy tzatziki.

But if you want to try something a bit more adventurous...


BLACK BEAN BURGER with SALSA FRESCA & AVOCADO CREMA
Credit: Helen Rosner
6 ea Chef’s Line Black Bean Burger
FOR THE SALSA FRESCA
3 medium tomatoes, cored, seeded and finely chopped
2 cloves garlic, minced
¼ cup red wine vinegar
2 tbsp. finely chopped cilantro

 FOR THE AVOCADO CREMA
½ cup sour cream
2 tbsp. freshly squeezed lime juice
2 avocados, halved, pitted, and peeled

6 hamburger buns

½ c cormeal, for dredging
¼ c Rykoff Sexton Rice Bran Oil

Make the salsa: Mix vinegar, cilantro, tomatoes, garlic, and salt and pepper in a bowl. Cover with plastic wrap and let sit 20 minutes to allow flavors to marry.



To make the avocado crema: Combine sour cream, lime juice, avocado, and salt and pepper in a blender, and puree until smooth. Transfer to a bowl and cover with plastic wrap; store in the refrigerator until ready to use.

Heat 2 tbsp. oil in skillet over medium-high heat. Dredge 3 burgers in cornmeal, and cook, flipping once, until toasted on each side and cooked through, about 4 minutes. Repeat with remaining oil, burgers, and cornmeal. 

Spread the bottom half of each bun with avocado crema, top with a burger and some salsa and serve.

Saveur June 17, 2014




Monday, June 16, 2014

SUMMER SCOOP 2014 - Smoked Beef Brisket


Looking for ideas for the new Chef's Line Smoked Beef Brisket?
Check out http://usfoods.com for recipes.






Here are just a few of the recipes you will find.






or maybe a few ideas for BBQ Sauce...



Moonshine BBQ Sauce
2 c Monarch Sweet & Spicy BBQ Sauce
1/2 c Onyx Moonshine
1/4 c Metro Deli Secret Spicy Sauce

Heat all ingredients. Baste brisket with sauce to reheat.

Kentucky Bourbon BBQ Sauce
2 c Monarch Sweet & Spicy BBQ Sauce
1/2 c Kentucky Bourbon
1/4 c Dijon Mustard

Heat all ingredients. Baste brisket with sauce to reheat.

Sweet & Sour BBQ Sauce
2 c Grape Jelly
2 c Chili Sauce

Heat all ingredients/ Baste brisket with sauce to reheat.

What ideas do your Chef's have for the Chef's Line Smoked Beef Brisket?