PERFECT TIME OF YEAR FOR GUACAMOLE

MARK DECARLO’S GUACAMOLE

5 ea Avocados (must be ripe, soft to touch, but not mushy), diced
3 Ripe, red Tomatoes, diced
8 oz minced garlic in olive oil
1 Large Red Onion, diced
3 oz Capers
2 Fresh Limes, juice of
1 bags of peeled, cooked- ready to eat - shrimp, room temp 8 0z.
1 small bottle of Olive Oil
1 small bottle of Balsamic vinegar Modena
1 small bowl of loose Salt
1 small bowl of loose Pepper
1 small bowl of Tabasco Sauce

Combine in a stainless steel bowl, the avocados, tomatoes, garlic, onion, capers and lime juice. Fold in the shrimp and then season to taste with the olive oil, balsamic vinegar, salt, pepper and Tabasco.

Refrigerate for 1 hour. Store with 1 avocado pit in the guacamole to inhibit browning.

Serve with our favorite tortilla chips.

                           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

SALTED CARAMEL IS ONE OF MY FAVORITE FLAVORS

Salted Caramel Cupcakes
Adapted from Cupcakes by Shelly Kaldunski

Ingredients:

• 1 1/4 cups all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup firmly packed dark brown sugar
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter (room temp)
• 2 large eggs (room temp)
• 1 tsp vanilla extract
• 1/2 cup whole milk
• Sea salt (preferably Fleur de Sel!)

Recipe:
Preheat your oven to 350F. Line a standard 12 cup cupcake pan with liners.
In a bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the sugars and butter using an electric mixer. You want them to be light and fluffy, which should take approximately 3 minutes if the mixer is on medium-high speed. Then, add in the eggs and vanilla until combined. Add in the flour mixture. Wait.
Add in the flour mixture in 3 batches, alternating with the milk in 2 additions. Beat on low speed until just combined and scrape down the sides of the bowl. Fill the prepared cupcake cups and bake for 20 or so minutes until you can insert a toothpick and it comes out clean.

Salted Caramel Buttercream

Ingredients:

• 1 stick butter
• 3-4 cups confectioner’s sugar
• 1/2 cup granulated sugar
• 1/2 cup heavy cream
• Pinch of sea salt

Recipe:
In a heavy bottomed saucepan, cook the granulated sugar over medium high heat until it begins to melt. That’s right, you’re going to make CARAMEL! Making caramel is a fine art because while you want it to turn into an amber brown, you don’t want it to burn. However, you DO want a hint of that smokey flavor. In other words, burn a bit, but not too much.
Carefully pour the cream in, in a steady stream. The whole thing will bubble and sputter but no fear. Just keep stirring until completely smooth. Set aside to cool a bit.
Now onto the frosting part…
Using a mixer, cream the butter until fluffy and smooth. Add the confectioner’s sugar half a cup at a time. You may not need all 4 cups. The sugar just helps the consistency of the buttercream. Then, when the consistency is the way you want it, add the pinch of sea salt and take a spoonful of the caramel (should be cool by now) and add it into the frosting in dallops. Gently swirl. Fill into piping back. For that swirly effect, just fold the caramel into the frosting once with a rubber spatula and then pipe. The piping tip will take care of the rest.
The caramel can be stored in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before using.

                             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

USE THIS AS A SALAD, SIDE DISH OR SAUCE

Tropical Cucumber Salad

From EatingWell: May/June 2007

Ingredients

3-5 teaspoons fish sauce

1 teaspoon freshly grated lime zest, plus more for garnish

2 tablespoons lime juice

1 tablespoon canola oil

2 teaspoons light brown sugar

1 teaspoon rice vinegar

1/4 teaspoon crushed red pepper

1 medium English cucumber, cut into 3/4-inch dice

1 avocado, cut into 3/4-inch dice

1 mango, cut into 3/4-inch dice

1/4 cup chopped fresh cilantro

Preparation

1. Whisk fish sauce to taste, lime zest, lime juice, oil, brown sugar, vinegar and crushed red pepper in a large bowl until combined. Add cucumber, avocado, mango and cilantro; gently toss to coat. Serve garnished with lime zest, if desired.

Nutrition

Per serving: 169 calories; 11 g fat ( 1 g sat , 7 g mono ); 0 mg cholesterol; 18 g carbohydrates; 2 g added sugars; 3 g protein; 5 g fiber; 178 mg sodium; 342 mg potassium.

                             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

REMEMBER THE BAR CAN USE A NEW MENU ALSO

Gin

Baron's Brew
Lady Grey Infused Beefeater, Lemon, Neroli-Violet Syrup, House Tonic

Trading Floor
Heyman's Old Tom, Pineapple, Orgeat, Spice Trader Syrup, Peychaud's Bitters

Juliet and Romeo
Beefeater, Mint, Cucumber, Rose Water

Perennial
Death's Door, Apple Juice, Lustau Sherry, Ginger Syrup, Angostura Bitters

Black River
Bombay, Macerated Pineapple, Lemon, Egg White, St. Elizabeth Allspice Dram

The Willing Hostage
Ransom Old Tom, Bonal, Cynar, Regans' Orange Bitters

Rum

El Commandant
Flor de Cana 4 yr, Lemon, Honey Syrup, Nux Alpina Black Walnut Liqueur

Maloney Park Swizzle
Brugal Anejo, Lime, Matusalem, Mint, Peychaud's Bitters

Walsh's Rule
El Dorado 5yr, Lime, Amaro Ciociaro, House Grenadine

Trinidad Punsch
Scarlet Ibis, Lime, Batavia Arrack, Spice Trader Syrup

Dark & Stormy
Brugal Anejo, Lime, Cruzan Black Strap, House Ginger Syrup

Notorious F.L.I.P.
Smith & Cross, Bonal, Amaro Nardini, Whole Egg, Demerara

Stewed, Screwed & Tattooed
Sailor Jerry, Carpano Antica, Flor de Cana 7yr, Punt e Mes, Regans' Orange Bitterse

Whiskey

The Violet Hour Old Fashioned
Wild Turkey House Selected Single Barrel, Demerara, Angostura Bitters

Blinker
Old Forester, Grapefruit, Raspberry Syrup, Grapefruit Bitters

Barbed Wire Daisy
Weller 107, Lemon, House Grenadine, Saigon Cinnamon Syrup, Fees Orange Bitters

The Clapless Belle
W.L. Weller 7yr Special Reserve, Lemon, Ginger Syrup

Gun Shop Sazerac
Rittenhouse Rye, Maison Surrenne Cognac, Peychaud's Bitters, Herbsaint

Duckhunter
Prichard's Sweet Lucy, Lemon, St. Elizabeth Allspice Dram, Egg Yolk, House Orange Bitters

Grave Dancer
Wild Turkey 101 Rye, Punt e Mes, Laird's Applejack, Honey Syrup, House Orange & Root Beer Bitters

Tequila

Goya's Coupe de Gras
Lunazul Blanco, Lime, Amaro Ciociaro, House Grenadine, Regans' Orange Bitters

Flaming Heart
Lanazul Blanco, Pineapple, Licor 43, Green Tabasco

El Diablo
Lunazul Blanco, Lime, Ginger Syrup, Créme de Cassis

Heads You Lose
Vida Mezcal, Lustau Sherry, Nux Alpina Black Walnut Liqueur, House Orange Bitters

The Great Speaker
Del Maguey Crema de Mezcal, Demerara, Coffee-Pecan Bitters

Brandy

Valley Forge
Laird's Applejack, Lemon, Marie Brizard Orange Curacao, Punt e Mes, House Pimento Dram

Key To The Alps
Maison Surrenne, Grapefruit, Bonal, Angostura Bitters

Swingin' on the Lawn
Santiago Queirolo Pisco Acholado, Lemon, Rothman & Winter Cherry Liqueur, Egg White, Cherry Bitters

Potable Bitters

Pimms Cup Variation
Pimms #1, Ginger, Tanqueray, Mint, Orange, Blackberry

The Stroonz
Cynar, Grapefruit, Old Forester Bourbon, Orange Oil

Eeyore's Requiem
Campari, Dolin Bianco, Cynar, Fernet Branca, Orange Bitters

Vodka

Austin 75
Tito's, Lemon, Hibiscus Syrup, Sparkling

Gilded Cage
Tito's, Lemon, Honey Syrup, Egg White, Peychaud's Bitters

Moscow Mule
Tito's, Lime, Ginger Syrup

Wine and Sparkling

Coffee Ay-Ay
Cockburn's Ruby Port, House Coffee Syrup, Cruzan Black Strap Rum, Whole Egg, Nutmeg

Autumn Sangria
Red Wine, Averna, Amaro Ciociaro, Seasonal Fruit

Jimmy Roosevelt
Sparkling, Sugar Cube, Maison Surrenne Cognac, Green Chartreuse, Angostura Bitters

                            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

THANKS DEBBIE - SIMPLE & DELICIOUS

Denis’ Coleslaw Dressing

½ cup mayonnaise

¼ cup sugar

1 tablespoon white vinegar

1 pinch dry mustard

1 medium head of cabbage shredded

Mix dressing and put in a separate bowl in the refrigerator.  Pour over shredded cabbage one hour before serving, chill and toss at the last minute.

Debbie Christensen

Human Resources Business Partner

269 Kings Court

Alcoa, TN 37701

Summer is the Time to Try New Potato Salads

Potato Salad with Tarragon and Shallots

 

Photo: James Baigrie

 

The addition of tarragon and shallots to this beloved summer staple makes it even tastier.

2 lbs. fingerling potatoes, halved
3 tbsp. vinegar
1 shallot, peeled and minced
3 tbsp. fresh tarragon, chopped
Salt and freshly ground pepper
3–4 tbsp. mayonnaise

1. Boil fingerling potatoes in a large pot of salted water over high heat until tender, 10–20 minutes. Drain. Transfer to a bowl.

2. Add vinegar, shallots, tarragon, and salt and freshly ground black pepper to taste. Mix gently, let cool, then mix in mayonnaise.

This article was first published in Saveur in Issue #52

Crab–Potato Salad

 

Photo: Christopher Hirsheimer

 

½  lb. lump crabmeat
3 large Idaho potatoes
4 slices cooked bacon, chopped
Salt
¾  cup mayonnaise
3 tbsp. sour cream
Juice of ½  lemon
Freshly ground black pepper
2 whole scallions, finely chopped
Few sprigs fresh parsley, finely chopped

1. Pick any bits of shell out of crabmeat and set aside. Cut potatoes into thirds, place in a medium saucepan, cover with salted water, and bring to a boil over medium-high heat. Cook until tender, about 20 minutes. Drain and, when cool enough to handle, peel and cut into 1⁄4"-thick slices.

2. In a small bowl, combine mayonnaise, bacon, sour cream, and lemon juice; season to taste with salt and pepper.

3. To serve, arrange several slices of potato on a platter and season with salt and pepper. Smooth some dressing on top, sprinkle with scallions and parsley, then add a layer of crab. Repeat, making several layers and ending with crab on top.

This article was first published in Saveur in Issue #13

                           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 DIFFERENT TWIST

Pineapple MarshMallow Slaw

 

By Joanne Fox

Ingredients

• 9 cups shredded cabbage
• 1 (20 ounce) can pineapple tidbits, drained
• 1 1/2 cups mayonnaise
• 3/4 cup vinegar
• 1/2 cup sugar
• 3/4 teaspoon salt
• 3/4 teaspoon celery seed
• 3 cups miniature marshmallows
• 1 1/2 cups dried cranberries

Directions

1.    In a bowl, combine the cabbage and pineapple. In another bowl, combine the mayonnaise, vinegar, sugar, salt and celery seed. Stir into cabbage mixture. Cover and refrigerate for 2 hours. Fold in the marshmallows and cranberries 30 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

A MASTER AND HIS CRAFT

MOZZARELLA & BURRATA BAR

AUTUMN BURRATA
House-made mozzarella with a porcini, mascarpone, ricotta, & truffle oil filling with melted leeks, and oak roasted mushrooms

SPIEDINI
Oven-roasted house-made mozzarella wrapped in Prosciutto di Parma

FIOR DI LATTE STRACCIATO
Creamy melted mozzarella cheese curd with zucchini ribbons, crispy pancetta and white balsamic reduction

SMOKED SALMON ROLLATINI
with Bluebonnet Farms arugula, capers, red onion & fett´unta

BURRICOTTI
House-made mozzarella with an herbed ricotta cheese filling, Bluebonnet Farms baby greens & fett´unta (Add a sunny side up egg)

CHEESE TASTING
Any 3 above with flatbread

 

ANTIPASTI & CICCHETTI

OAK-ROASTED MUSHROOM BRUSCHETTA
with roasted-garlic, sundried tomatoes, & garlic oil

OLIVES
Marinated & oak-roasted with flatbread

ANTIPASTO
Roasted vegetables, olives, cured meats, & cheesees with flatbread     half

SAUSAGE & PEPPERS
Oak roasted with seedless red grapes & balsamic glaze

FLATBREAD
extra virgin olive oil, oregano, thyme, & sea salt

INSALATE

BABY LETTUCE SALAD
Bluebonnet Farms baby greens, bloomed red onion, carrot, & balsamic vinaigrette

BABY BIBB SALAD
Bluebonnet Farms baby Bibb lettuce & mixed greens, toasted pine nuts, carrot, & gorgonzola dressing

TUSCAN SALAD
Bluebonnet Farms mixed greens, olives, fresh mozzarella, roasted garlic, sundried tomato, & balsamic vinaigrette

NONNA'S SALAD
Bluebonnet Farms baby romaine, ricotta cheese, sundried tomatoes, roasted olives, capers, extra virgin olive oil, & squeeze of lemon

ARUGULA SALAD
Bluebonnet Farms baby arugula with green beans, potatoes, Parmigiano Reggiano, truffle oil, & squeeze of lemon

 

PIZZA NAPOLETANA

MARGHERITA “STG”
Tomato sauce, Mozzarella di Bufala, Parmigiano Reggiano, & basil

MARGHERITA
Tomato sauce, house made mozzarella, Parmigiano Reggiano, & basil

MARINARA (No Cheese)
Tomato sauce, extra virgin olive oil, garlic, & oregano

PANCETTA
Tomato sauce, house-made freah mozzarella, slivered garlic, Italian Bacon, & Parmigiano Reggiano

QUATTRO FORMAGGI (no sauce)
Asiago, fontina, provolone, parmesan oregano, & silvered garlic

ARUGULA & PROSCIUTTO
House-made mozzarella, Parmigiano Reggiano, arugula, prosciutto & truffle oil

FONTINA
Fontina, oak-roasted mushrooms, caramelized onion, & Parmigiano Reggiano

PORK LOVE
Tomato sauce, house-made mozzarella, salami, sausage, pancetta, & speck

TOPPINGS
Oak-roasted mushrooms	Olives	Egg
Caramelized Onion	White Anchovies	Ricotta
Oak Roasted Zucchini	Slivered Garlic	Pancetta
Oak Roasted Sausage	Provolone	Speck
Oak Roasted Peppers	Sundried Tomatoes	Gorgonzola
Hot Pepperoncini Peppers	Fontina	Prosciutto
Sopressata salami	Mozzarella di Bufala

House-made Italian Sodas

§  Sodas - Cherry, Peach, Strawberry, Blackberry, Raspberry

§  Cream Sodas - Cherry, Peach, Strawberry, Blackberry, Raspberry

A FEW FUN SUMMERTIME COCKTAILS

Purple Meanie:

The Purple Meanie was popular for it’s potency, taste (like a grape popsicle) and it’s mean purple color.

• 2 Cups Ice
• 1 ounce Blue Curacau
• 1.5 ounce grenadine
• 3/4 shot 100 proof white rum
• 3/4 shot coconut rum
• splash lemon juice
• blend and enjoy!

White Sangria:

• 1 Bottle of white wine (Riesling, Chablis, Gewurztraminer, Pinot Gris, Chardonnay, Sauvignon Blanc)
• 2/3 cup white sugar (or raw sugar if you’re a health nut like me)
• 3 oranges (sliced) or may substitute 1 cup of orange juice)
• 1 lemon (sliced)
• 1 lime (sliced)
• finely chopped green apple
• 1/2 liter of ginger ale or club soda, or ginger ale for those with a sweeter tooth.

Pour wine in the pitcher and squeeze the juice wedges from the orange, lemon and lime into the wine. Toss in the fruit wedges and apples (leaving out seeds if possible) and add sugar. Chill as long as you can hold out. Add ginger ale or club soda just before serving. For other variations you can add a Rose wine, or blackberries or strawberries for flavor.

Pop Rocks Martini:

• 4 parts Absolut Raspberri
• 3 parts DeKuyper Strawberry Passion Pucker
• Splash pineapple
• Sprinkle of Pop Rocks candy

To Do : Pour all ingredients except candy in a shaker with ice, strain into glass rimmed with Pop Rocks.

Guavalada:

This drink is simple (3 ingredients) tart, crisp, and especially tasty.

• 3/4 oz Guava flavored rum
• 3/4 oz coconut rum
• Grapefruit Juice

Fill sangria glass with ice, and add ingredients, alcohol first. Pour into a shaker, and shake. Pour back into sangria glass, and garnish with an orange slice. Enjoy!

                            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