JDRF Helps Kids

My 13 year old daughter Sami and I will be riding in the
5 Boro Bike Tour on May 1, 2011.

50 miles through the streets of NYC to help the JDRF.

I was diagnosed with Type 2 Diabetes several years ago and

Sami has always been my watchdog

making sure I eat right and test my sugar regularly.

We rode the 5 Boro last year and this year

we are trying to raise at least $3000 for JDRF.

Please go to:  http://jdrfevents.donordrive.com/participant/ChefBill

Please show your support with just a $1.00 donation
or what you can.

Sincerely,

Chef Bill 

HEARTY BREAKFAST OR LIGHT LUNCH OPTION

Bacon, Leek and Tomato (BLT) Quiche
CHEF JULES SMITH DALLAS DIVISION
BAR & GRILL – FINE DINING - HEALTHCARE COLLEGE & UNIVERSITY – GOLF & COUNTRY CLUB
	Ingredients 4 ea Glenview Farms Eggs 1 c Glenview Farms Heavy Cream ¼ c Leeks, sliced thin 4 ea Patuxent Farms slices Bacon ½ c Cross Valley Farms Tomatoes, concasse ½ c Glenview Farms Monterrey Jack Cheese, shredded 1 ea Hilltop Hearth Pie Shell TT  Salt and Pepper
Directions Cook bacon until crisp, dice and reserve. Saute leeks until just translucent. Add bacon, leeks and tomatoes to an unbaked pie shell. Whisk the eggs, cream and cheese and add salt and pepper. Pour the egg mixture over the bacon, leek and tomatoes in the 9” pie shell. Bake at 350 for 40 to 45 minutes

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

LUNCH, DINNER OR BAR SNACK - THANKS TONY

BBQ Rubbed Pork Tenderloin Slider with Chipotle BBQ Sauce and Jalapeno Slaw
CHEF TONY SCHMIDT ATLANTA DIVISION
BAR & GRILL – CASUAL & FAMILY DINING COLLEGE & UNIVERSITY – GOLF & COUNTRY CLUB
BBQ Rub 1 c Monarch® Granulated Garlic 1 c Monarch® Granulated Onion 1 c Monarch® Restaurant Grind Pepper 1 c Monarch® Kosher Salt 1 c Monarch® Chipotle Chile Powder       (Use more or less based on heat  tolerance) ½ c Monarch® Dried Thyme 2 c Monarch® Light Brown Sugar 1 c Monarch® Hungarian Paprika ¼ c Monarch® Cayenne Pepper 1.      Combine all ingredients well. BBQ Sauce 1 gal Monarch Sweet and Bold BBQ Sauce 2 cans Chipotle in Adobo Combine BBQ sauce and chiles in a blender and reserve.	Jalapeno Slaw 6 c Cross Valley Farms® Shredded Cabbage 6 ea Cross Valley Farms® Green Onions, chopped 2 ea Cross Valley Farms® Jalapeno Peppers, minced ¼ c Cilantro, rough chopped ½ c Monarch® Paris Dressing TT  Monarch® Kosher Salt and Monarch® Black Pepper Combine all ingredients and let set for at least 3 hours refrigerated.  BBQ Pork Tenderloin Cut 2 oz medallions out of a cleaned pork tenderloin. Rub generously with the BBQ rub. Sear in a cast iron skillet with a small amount of oil and cook for 3 minutes on each side.
Plate Presentation: On a baked hilltop hearth® sweet yeast roll, place one 2 oz medallion on the heel of the bread.  Top with ½ oz BBQ sauce and 1 heaping tablespoon of the slaw mix.  Complete by topping it with the top half of the bun and serve.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

VERY TASTY PIE - TRY ONE TODAY

Spinach and Artichoke Pizza with Chicken
CHEF PETER RAUEN DENVER DIVISION
BAR & GRILL – CASUAL & FAMILY DINING - HEALTHCARE COLLEGE & UNIVERSITY – GOLF & COUNTRY CLUB
	Ingredients 7 inch Roseli Pizza Dough Optimax Pan Spray 4 oz Presentation Spinach and Artichoke Dip 4 oz Patuxent Farms Dice White Chicken Meat 4 oz Roseli Shredder Whole Milk Mozzarella Cheese
Directions Place the frozen pizza dough on sheet pan and lightly spray dough with Optimax. Cover with plastic, let thaw in refrigerator over night. Heat the pouch of Spinach and Artichoke Dip in boiling water until thawed, remove from water and place in container and chill. Remove the thawed dough and place on lightly floured cutting board. With rolling pin, roll out to 9 inches. Spread the entire pizza dough with the Spinach and Artichoke mixture. Top the dough with chicken and spread the cheese over the dough. Place on a pizza screen and bake for 8 to 10 minutes in a pre heated 400F oven.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

A GREAT SHRIMP SALAD FOR LUNCH

Caper Lime Shrimp Salad
CHEF ANTHONY CECALA RENO DIVISION
BAR & GRILL – CASUAL & FAMILY DINING – FINE DINING COLLEGE & UNIVERSITY – GOLF & COUNTRY CLUB
Caper Lime Vinaigrette   Yield-5 cups 2 oz Cross Valley Farms Onion, diced ¼” ½ oz Rykoff Sexton Imported Capers 3 c Fresh Lime Juice 1 c Caper Juice 1 c Roseli 75/25 Olive Oil 1.      Blend onion and caper until smooth to give “body” to the vinaigrette 2.      Combine remaining ingredients in a bowl and wisk together.  Taste for proper seasoning. 3.      salt and pepper may not be needed as the capers and caper juice are salty already.	Shrimp poaching liquid 1 lb Mirepoix 4 stalks of lemongrass 1 lb Shrimp shells Water 4 ea Monarch Bay Leaves 4 oz Monarch Black Peppercorns Sweat vegetables in oil, bringing out the aroma of the mirepoix and lemongrass. Meanwhile roast off shrimp shell in the oven, and then add to the pot with the vegetables.  Add water, peppercorns, & bay leaf, bring to a boil and simmer until seasoned properly. Poach shrimp in small batches at a time. Then shock the shrimp on a layer of  ice. (Not ice water).  If you shock them in ice water, the flavor of the poached shrimp will wash away.
Salad Ingredients   1 serving 3 ea Harbor Banks 16-20 Black Tiger Shrimp, large diced 1 oz Cross Valley Farms Onion, diced ¼” 1 oz Glenview Farms Feta Cheese ¼ oz Capers, rough chopped 1 oz El Pasado Frozen Halved Avocado, large diced ¼ oz Cross Valley Farms green leaf (use hearts), julienne ¼ oz Cross Valley Farms romaine lettuce (use hearts), julienne 4 slices Ripe Tomato Salad Composition Combine the shrimp, avocado, capers, feta cheese, onions, and julienne lettuce in a bowl.  Dress them with a 1 oz of dressing (not too wet).  Place 4 slices of tomatoes on a plate.   Mold the salad on top of the tomatoes.  Dress the plate with ½ oz of dressing and garnish with popcorn sprouts.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

SKOOG'S PUB & GRILL

I had the pleasure of working with the Skoog's Team

yesterday and I thought I would share their story.

Visit their website for menu and more information.

http://www.skoogspubandgrill.com/

UTICA—Nestled in the shadow of Starved Rock State Park on the Illinois River in LaSalle County, Utica is well-known for its downtown business district filled with restaurants, bistros, specialty shops, and tourist attractions. The hamlet of less than 1,000 souls is also known for its annual Burgoo Festival, which lures tens of thousands of tourists each October to Utica's quaint downtown, and a destructive tornado that leveled much of the downtown district and claimed eight lives on April 20, 2004.

Skoog's Pub & Grill, located at 155 Mill Street
on "the strip," was one of just a few downtown businesses that escaped the tornado unscathed. A plaque above the restaurant's entrance commemorates the event. Skoog's, along with other down town restaurants and businesses, is now enjoying a rebirth of sorts as park visitors from downstate, upstate, and all points between are again "flocking to the Rock" and filling Utica's downtown shops and eateries.

For great homemade food (virtually nothing on their menu is "out of the box"), it's hard to beat Skoog's, which opened in 2000 after lifelong resident Andy Skoog decided to renovate a closed tavern that formerly occupied the site. Skoog had gotten a taste of running a restaurant when he managed a bar and grill while a student at Eastern Illinois University in Charleston. After his 1995 graduation from EIU, Skoog returned to Utica and found employment as a route driver for a local beer distributor, biding his time until an opportunity to open his own bistro in Utica presented itself.

"I was looking for a place of my own," he said. "Then a building that was formerly a site of a tavern became available, and I had an idea to open it back up." After a six month renovation, in which a new brick facade, hardwood floors, kitchen equipment, and new fixtures were installed, Skoog's opened to the public. It quickly became one of the most popular gathering spots for locals and park visitors in the region.

Skoog, who honored his Swedish heritage by creating the business' street sign around a Swedish flag motif, hired a local chef, Randy Gielow, who brought 25 years of kitchen experience. Gielow specializes in barbeque ribs, pastas, and steaks, three of Skoog's signature dishes. Skoog's dinner specials, created by Gielow, include ribs and chicken (Thursdays), bluegill and walleye (Fridays) and baby-back ribs (Saturdays). Other staples of the restaurant's menu include the massive Skoog Burger, Andy's tasty chicken wings ("just-right" hot), Italian beef and buffalo chicken sandwiches, and homemade soups and chili. On Tuesdays, Skoog's offers tacos. "Everything from the cole slaw to the (entrees) is totally homemade," Andy said. "Skoog's was built on the idea of great food, large portions, and an enjoyable dining and drinking experience."

During a recent weekend visit to Skoog's, a mix of locals and out-of-towners were sprinkled throughout the restaurant's clean, bright interior, with several residents gathered near the bar watching a game, and hungry tourists occupying most of the tables and booths. We ordered the Skoog Burger (almost big enough for two), king tenderloin (large, crispy, and flaky with a hint of sweetness in the breading) and, though we knew we would be taking most of them home, a dozen of Andy's secret-sauce chicken wings. With a couple of drafts and a pop, the total ticket came to about $30. Our server, Erica, was cheerful and efficient without being overbearing. We left full and content, loaded down with chicken wings for the trip back to Peoria.

Though Skoog's realizes a large portion of their sales from liquor, the restaurant's environment is decidedly "kid-friendly," as Andy puts it. Kids are always welcome, and a smaller-portioned children's menu is offered. Skoog said the business' clientele is comprised of a mix of about 75 percent locals and 25 percent out-of-towners, but the disparity lessens in the summer, when tourists swarm to the area by the thousands to enjoy a day at Starved Rock. "Utica is a fun place to visit. The people are nice, friendly, and helpful," Andy said. "I think it's in the water". Andy and his wife, Holly, who works as a server, can usually be found at the restaurant working alongside manager Kevin "Choppy" Stewart and their two-dozen-or-so employees, serving drinks and food and chatting with customers. "Come on in and watch the game and have something to eat and drink," Andy said. "I guarantee you won't come out of our place hungry." DFM Article found in Peoria Area Dining & Food Magazine, May 2007 – By Tim Alexander

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

HOW ABOUT A PASTA DISH WITH LAMB

Greek Baked Pasta

 

© Yunhee Kim

• Recipe by Grace Parisi

Ingredients

2 tablespoons extra-virgin olive oil

1 1/2 pounds lean ground lamb

1 onion, finely chopped

1 teaspoon dried oregano, crumbled

3/4 teaspoon cinnamon

Pinch of ground cloves

Salt and freshly ground pepper

3 cups Roseli marinara sauce

1 pound ziti or penne

3 cups fresh ricotta (1 1/2 pounds)

4 large egg yolks

1/2 teaspoon ground nutmeg

3/4 cup freshly grated Parmigiano-Reggiano cheese

Directions

1.      Preheat the oven to 350°. Bring a large pot of salted water to a boil. In a large saucepan, heat the olive oil until shimmering. Add the lamb, onion, oregano, cinnamon, cloves and a generous pinch each of salt and pepper. Cook over high heat, stirring frequently, until the lamb is no longer pink and any liquid has evaporated, about 8 minutes. Add the marinara sauce and bring to a boil. Boil over high heat, stirring occasionally, until the sauce has reduced slightly, about 5 minutes.

2.      Cook the pasta until barely al dente; drain and return to the pot. Meanwhile, in a blender, blend 2 cups of the ricotta with the yolks, nutmeg and 1/2 cup of the Parmigiano-Reggiano until smooth. Season with salt and pepper. Pulse in the remaining ricotta.

3.      Add the lamb ragù to the pasta and toss. Transfer the pasta to a 9-by-13-inch baking dish. Pour the ricotta mixture on top and sprinkle with the remaining 1/4 cup of Parmigiano-Reggiano. Bake in the center of the oven for about 20 minutes, until heated through. Turn the broiler on and broil until the top is golden brown. Let stand for a few minutes before serving.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

I LIKE SEEING NEW TWISTS ON OLD FAVORITES

David Eyre's Pancake

 

This recipe comes from The Essential New York Times Cookbook, and appeared in the Times in 1966. Forty years later, readers are still making the pancake with no less bliss. What keeps cooks faithful to one recipe is often some confluence of ease and surprise. Eyre’s pancake possesses both. A batter of flour, milk, eggs, and nutmeg is blended together, then poured into a hot skillet filled with butter and baked. Anyone confused? I didn’t think so. The surprise comes at the end, when you open the oven door to find a poufy, toasted, utterly delectable-looking pancake. It soon collapses as you shower it with confectioners’ sugar and lemon juice, slice it up and devour it. It’s sweet and tart, not quite a pancake and not quite a crepe. But lovable all the same. Cooking Notes: Don’t overmix the batter, or the pancake will be tough – a few lumps are fine. This is the moment to call your well-seasoned iron skillet into service.

Serves 2 to 4

1/3 cup all-purpose flour

1/2 cup whole milk

2 eggs, lightly beaten

Pinch of nutmeg

4 tablespoons (one half stick) of unsalted butter

2 tablespoons confectioners’ sugar

Juice of half a lemon

1. Heat oven to 425 degrees. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy.
2. Melt the butter in a 12-inch skillet with a heatproof handle. When it is very hot, pour in the batter. Bake for 15 to 20 minutes, until the pancake is golden brown.
3. Sprinkle with the sugar and return briefly to the oven. Sprinkle with lemon juice, and serve with jelly, jam, or marmalade. .

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

I NEED YOUR HELP - JDRF NEEDS YOUR HELP

My 13 year old daughter Sami and I will be riding in the
5 Boro Bike Tour on May 1, 2011.

50 miles through the streets of NYC to help the JDRF.

I was diagnosed with Type 2 Diabetes several years ago and

Sami has always been my watchdog

making sure I eat right and test my sugar regularly.

We rode the 5 Boro last year and this year

we are trying to raise at least $3000 for JDRF.

Please go to:  http://jdrfevents.donordrive.com/participant/ChefBill

Please show your support with just a $1.00 donation
or what you can.

Sincerely,

Chef Bill 

KEEP AN EYE ON THE STRAWBERRY MARKET

No one wants a Strawberry that looks like this

Rains in California have not been kind to the Strawberry Fields. We may see supply, quality and price issues for the Easter Holiday.

We expect better.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

BAR MEETS GRILL

Mac and Cheese with Buffalo Chicken

                                                   photo by Brian Leatart

Bon Appétit  | February 2007  David Burke

Ingredients

Chicken

2 1/4 cups all purpose flour

1 1/2 tablespoons cayenne pepper

1 1/2 tablespoons paprika

1 1/2 tablespoons salt

1 1/2 tablespoons ground cumin

1 1/2 tablespoons ground coriander

2 cups whole milk

3 large eggs, beaten to blend

4 cups cornflakes, ground to crumbs in processor

1 pound chicken cutlets, cut crosswise into 1-inch-wide strips

Canola oil (for deep-frying)

Macaroni

1 pound small elbow macaroni

2 cups chopped green onions (about 8 large)

2 tablespoons chopped fresh oregano

8 tablespoons (1 stick) butter, divided

3 cups chopped onions

2 large garlic cloves, chopped

1/2 cup all purpose flour

4 cups whole milk

1 pound extra-sharp cheddar cheese, coarsely grated (about 4 cups packed)

8 ounces provolone cheese, coarsely grated (about 2 cups packed)

2 teaspoons paprika

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 cup hot pepper sauce (preferably Monarch Hot Sauce)

Preparation

For chicken:
Whisk first 6 ingredients in deep medium bowl to blend. Place milk in second bowl, eggs in third bowl, and ground cornflakes in fourth bowl. Working with 4 chicken strips at a time, place in flour mixture and toss to coat. Dip same chicken strips into milk, then eggs, then cornflake crumbs, coating with each; arrange on sheet of foil.

Pour oil into heavy medium saucepan to depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 335°F to 350°F. Working in batches, add coated chicken strips to hot oil and fry until golden and cooked through, turning occasionally, about 3 minutes. Using slotted spoon, transfer chicken strips to paper towels to drain. Cut strips into 1-inch-long pieces.

For macaroni:
Cook macaroni in large pot of boiling salted water until just tender but still firm to bite. Drain; transfer to very large bowl. Mix in green onions and oregano.

Melt 6 tablespoons butter in same large pot over medium heat. Add 3 cups chopped onions and garlic. Cover; sauté until onions are soft but not brown, stirring often, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in milk. Bring to boil, whisking constantly. Reduce heat and simmer sauce 2 minutes. Add all cheeses, paprika, 1 teaspoon salt, and 1 teaspoon pepper. Whisk until cheeses melt and sauce is smooth, about 2 minutes. Remove from heat. Season to taste with more salt and pepper, if desired. Mix cheese sauce into macaroni. Mix in chicken pieces. Mound mixture in 13x9x2-inch glass baking dish. DO AHEAD Can be prepared 2 hours ahead. Let stand at room temperature.

Preheat oven to 350°F. Stir hot pepper sauce and remaining 2 tablespoons butter in small saucepan over medium heat until butter melts; spoon 4 tablespoons over macaroni in dish. Bake macaroni uncovered until heated through, about 30 minutes, or 45 minutes if made ahead. Serve, passing remaining butter and hot-sauce mixture separately.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc