STREET FOOD NOT ON THE STREET

KOREAN BBQ BEEF

BELLY DOG

ASIAN PORK MEATBALL SANDWICH

 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



NOT SWEET, BUT DELICIOUS - GREAT SIDE DISH

GORGONZOLA LEEK CRÈME BRULEE

Epicurious  | February 2009

by Lou Seibert Pappas

INGREDIENTS

1 T Roseli extra-virgin olive oil

2 medium-large leeks (about 12 ounces total), split lengthwise, washed thoroughly, and sliced crosswise

1 small yellow onion, chopped

5 large egg yolks

1 cup Glenview Farms heavy cream

1 cup Glenview Farms half-and-half

5 ounces Roseli Gorgonzola cheese, crumbled

1 T minced fresh dill or tarragon, or 3/4 teaspoon dried dill or tarragon

3 T minced Italian parsley

Salt and freshly ground black pepper to taste

6 T grated Parmesan cheese, 6 teaspoons sugar for topping

PROCEDURE

Preheat the oven to 275°F. In a medium saucepan, heat the oil over medium heat. Add the leeks and onion, and sauté for 7 to 10 minutes, or until soft.

In a medium bowl, whisk the egg yolks until pale in color. Whisk in the cream and half-and-half. Mix in the leeks, onions, Gorgonzola, dill or tarragon, parsley, salt, and pepper.

Place six standard-size flan dishes in a baking pan. Divide the custard mixture among the dishes. Pour warm water into the pan to come halfway up the sides of the dishes. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly. Remove from the oven and lift the dishes from the hot water. Place the dishes on a baking sheet.

Evenly sprinkle 4 teaspoons grated cheese or 1 1/2 teaspoons sugar over each custard. Using a hand-held blowtorch, brown the cheese or caramelize the sugar. Serve hot.

                           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

NOTHING BETTER ON A RAINY SUNDAY MORNING

Apple Coffee Cake Recipe

Ingredients

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup of sugar

1 teaspoon ground cinnamon

5 1/2 Tbsp unsalted butter, room temperature

1 egg, beaten

1/2 cup whole milk

1 medium Cortland or other baking apple, peeled and sliced

Method

1 Preheat the oven to 375°F. Grease a 9-inch square baking dish with or pie pan with a 4-cup capacity.

2 In a medium bowl, whisk vigorously together the flour, baking powder, and salt.

3 In a separate small bowl, mix 1/4 a cup of the sugar with the cinnamon, set aside.

4 Using an electric mixer, beat the butter with the remaining 1/4 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined.

5 Pour half of the batter in the bottom of the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with the cinnamon-sugar mixture, reserving a teaspoon or two to sprinkle on top. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top.

6 Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.

Yield: Serves 6.