CHOCOLATE CHOCOLATE CHOCOLATE

NOW THAT I HAVE YOUR ATTENTION.

HERE IS A PRODUCT LIKE NO OTHER

IT HAS SO MANY APPLICATIONS WE HAVE JUST BEGUN TO REALIZE

THE MAGNITUDE OF ITS VERSATILITY.





Marshmallow Slider

Ingredients

½ cup Monarch® corn starch
3 cups Chef’s Line™ chocolate melting cake batter
2 tablespoons Monarch chopped almonds
2 large marshmallows
1 ½ sliced banana
¹/₃ cup Monarch sugar
Optimax® pan spray
1 cup strawberries, pureed
2 mangos
2 tablespoons agave honey
4 Cross Valley Farms® mint leaves,
2 sheets Monogram® parchment paper

Preparation

Preheat oven to 350º. In a mixer, blend corn starch and melting chocolate batter. Transfer cake batter into piping bag, pipe out chocolate disks onto a sheet pan lined with parchment paper. Sprinkle half of the disk with chopped almonds. Bake for 7 to 10 minutes. Slice each marshmallow into 3 disks. On a sheet pan lined with parchment paper, bake in oven until golden brown. Toss banana slices with half of the sugar. Coat a medium sauté pan with pan spray, lightly caramelize banana slices. Puree strawberries. Cut mangos into batonnet, toss with remaining sugar and caramelize in sauté pan. Remove from pan and toss mango with agave honey.
To assemble a slider, top cake batter “buns” with 3 baked marshmallow disks, 3 banana slices and 2 mint leaves, then top with an almond bun. Stack mango batonnet like French fries and drizzle with strawberry puree.

OUR BRAND NEW EMPANADAS

YOU MAY HAVE HAD THE OPPORTUNITY TO TRY OUR NEW EMPANADAS THIS PAST WEEKEND.

NOW SPREAD THE WORD. THEY ARE TASTY, CRISPY & VERSATILE

OVEN BAKED WITH BASIL MAYO

DEEP FRIED WITH AN AVOCADO CREMA

SAUTEED WITH ONIONS AND IT MAKES A TASTY CHICKEN POT PIE PIEORGIE

Great Job on that one Mike and Brian

OR TRY THIS ONE

Empanada Choron

Ingredients

3 Molly’s Kitchen™ chicken pot pie empanada
¼ cup Choron sauce
1 teaspoon Monarch® melon yogurt with mint salad dressing
¼ cup micro arugula
½ cup Monarch cooked rice
1 sheet Monogram® parchment paper

Preparation

Preheat oven to 400º. Line sheet pan with parchment paper. To order, bake empanadas on sheet pan for 8 minutes. In sauce pan, heat Choron sauce. Remove empanadas from oven and top with Choron sauce. Place sheet pan under infrared broiler until brown. Mix dressing with micro arugula. Plate empanadas on a bed of cooked rice topped with arugula.

Choron Sauce

Yield: 5 cups

Ingredients

Optimax® pan spray
1 Cross Valley Farms® shallot, diced
½ cup Rykoff-Sexton International™ Champagne vinegar
1 teaspoon Cross Valley Farms tarragon, chiffonade
1 quart hollandaise sauce
1 cup fresh Cross Valley Farms tomatoes, seeded, minced
1 teaspoon Roseli® tomato paste

Preparation

Coat sauce pan with pan spray. Sauté shallots for 30 seconds. Add vinegar and tarragon, reduce. Add hollandaise, tomatoes and tomato paste. Heat thoroughly. Sauce keeps for 3 days in refrigerator.

AN AMAZING CATERER IN CHICAGO

I had the opportunity recently to work with and enjoy the work of Food for Thought Caterers.

If you ever need an expert team to cater your next event, I highly reccomend

 

Multi-Course Tasting Menu

Small Bites

Chilled Maine Lobster Salad, Granny Smith Apple, Madras Curry

Creme Fraiche and Dill Phyllo

Shaved Bresola with Soft Poached Quail Egg, Tomato Marmalade,

Sweet Caper Butter and Peppered Brioche

Demitasse Cup of Autumn Gold Pumpkin Bisque, Oyster Mushroom, and Black Truffle

Chef’s Tasting Menu

Amuse Bouche

Hamachi Tartare with Paddle_sh Caviar, Yuzu Essence, and Chive Oil

Braised Duck Agnolotti

Caramelized Quince, Wilted Arrow Spinach, and Lemon Almond Consomme

Gewurztraminer Poached Barramundi

Gingered Spaghetti Squash, Rapini, and Concord Grape Buerre Rouge

Chestnut Dusted Cervena Venison Loin

Roasted Parsnip, Raisin River Bacon, Braised Ruby Cabbage, and Huckleberry Reduction

Petite Basque

Roasted D'anjou Pear, Petite Arugula, and Cranberry Coulis

Clementine Cremeux and Citrus Short Bread

White Chocolate Lavender Lollypop, Goldschlager Grapefruit Gelee, Fresh Raspberries, and Lavender Flowers

CHEF'S LINE TUSCAN CHICKEN for OSSO BUCO

Tuscan Osso Buco with Soft Polenta and Tomato Confit

CHEF ROCCO PARADISO – CHICAGO DIVISION

Ingredients

12 pieces Chef’s Line™ chicken osso buco Tuscan rub
1 tablespoon Roseli® olive oil
12 Cross Valley Farms® grape tomatoes
1 teaspoon Rykoff-Sexton International™ sea salt
1 teaspoon Monarch® cracked black pepper
3 cups Chef’s Line classic chicken stock
1 cup Glenview Farms® heavy cream
2 cups Roseli polenta
1 cup Roseli Asiago cheese, shredded
3 Cross Valley Farms basil leaves

Preparation

Preheat oven to 325º and fryer to 350º. Roast chicken osso buco for 10 to 15 minutes until fully cooked. In sauté pan, heat olive oil and sauté grape tomatoes, salt and pepper. In small pot, heat stock and cream until boil. Gradually whisk in polenta, stirring constantly. Cook polenta until it thickens and pulls away from sides of pot. Finish polenta with Asiago cheese. Fry basil leaves until crispy and translucent. Remove from fryer, let oil drain and crumble. In a bowl, place 1 cup of polenta as base in center. Stand up four chicken osso bucos on top of polenta. Garnish dish with four grape tomatoes and fried basil leaves.

TOO MANY REQUESTS - HERE YOU GO

ASIAN PORK MEATBALLS

1 1/2 pounds ground pork

1/2 cup finely minced onion

3 cloves garlic, minced

1 teaspoon kosher salt

1/2 teaspoon minced fresh ginger

1 tablespoon chopped fresh cilantro

1 teaspoon roasted sesame seeds

1 egg beaten

2 serrano peppers, minced

1/2 cup plain dry bread crumbs

1 teaspoon fish sauce

1/4 cup oil for frying

Soy Garlic Dipping Sauce (recipe follows)

1. Preheat oven to warm setting.
2. In a bowl combine all ingredients except oil and dipping sauce. Mix well. Roll into 20 meatballs.
3. Heat oil in a large frying pan over medium heat. Fry meatballs in batches until they are golden brown on all sides and cooked through. About 8-10 minutes total. Be careful not to overcrowd the pan. Transfer cooked meatballs to oven to keep warm while you finish cooking the remaining meatballs.
4. Serve with soy garlic dipping sauce.

Soy Garlic Dipping Sauce

You will need:

3 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 teaspoon granulated garlic

1. Combine all ingredients in a bowl.

 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

FALL IS THE PERFECT TIME FOR THESE

CIDER DONUT HOLES

Donut Holes

2 cups whole wheat flour

1 1/2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 egg

2/3 cup brown sugar

1/2 cup applesauce

1/3 cup pure maple syrup

1/3 cup apple cider

1/3 cup plain Greek yogurt

3 tablespoons vegetable oil

Topping

3/4 cup sugar

2 teaspoons cinnamon

4 tablespoons butter

Directions:

Preheat oven to 400 degrees.

Brush a mini muffin pan with butter and sprinkle sugar on top, shaking out the excess.

In a bowl, mix together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, mix together brown sugar, applesauce, maple syrup, cider, yogurt, and vegetable oil.

Add the dry ingredients to the wet, and stir gently just until evenly blended.

Divide the batter into the muffin pan, filling the cavities only halfway. Bake for 8-10 minutes.

For the topping: Melt the butter. In a large Ziploc bag, combine the sugar and cinnamon. When donuts are still hot, brush them with the butter and toss them in the cinnamon sugar mixture until evenly coated.

 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