NO MORE TURKEY...

THE LAST THING WE WANT TO THINK ABOUT FOR THE NEXT FEW DAYS IS

...TURKEY, AGAIN???

OUR CUSTOMERS AS WELL AS THEIRS WILL ENJOY

EVERYTHING BUT TURKEY.

THINK BEEF... STOCKYARDS BEEF

EVERYTHING IS BETTER WITH BACON

BRUSSEL SPROUT HASH

Ingredients

Extra-virgin olive oil

4 slices thick-cut bacon

4 sprigs fresh thyme

2 pints Brussels sprouts, cut in 1/2

1 pound fingerling potatoes, split down the middle

1/2 pound red pearl onions, peeled

Kosher salt and freshly ground black pepper

1/2 cup low-sodium chicken broth

2 tablespoons balsamic vinegar

1/4 bunch flat-leaf parsley, leaves roughly chopped

Directions

Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.

KEEPING OTHERS IN MIND

WHILE WE SPEND TIME WITH FAMILY AND FRIENDS

THINK OF THOSE LESS FORTUNATE

LEND A HAND...

 VOLUNTEER YOUR TIME...

GIVE...

...TO OTHERS

www.feedingamerica.org

GREAT SIDE DISH FOR THANKSGIVING

SWEET POTATO CASSEROLE

Ingredients:

3 cups mashed sweet potatoes

1 cup brown sugar

2 eggs, lightly beaten

1 teaspoon vanilla

1/2 cup milk

1/2 cup melted butter

Topping:

1/2 cup brown sugar

1/3 cup flour

1/3 cup melted butter

1 cup chopped pecans

Preparation:

Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.

TIPS FOR THE THANKSGIVING DAY BIRD

EVERYONE WANTS THE PERFECT TURKEY ON THANKSGIVING

FOR THOSE OF YOU THAT ONLY COOK A TURKEY ONCE A YEAR..

what could possibly go wrong?

IMAGINE YOUR GOLF SCORE IF YOU ONLY HIT THE LINKS ONCE A YEAR.

WHAT WOULD HAPPEN IF THE NY JETS ONLY PLAYED ONE GAME A YEAR WITH NO PRACTICE??

SINCE WE DON'T HAVE MUCH TIME TO PRACTICE

LETS GO THROUGH SOME QUICK TIPS THAT MAY HELP YOU.

1. If you only follow one of these tips, this should be the one.

       ALLOW YOUR COOKED TURKEY TO REST FOR AT LEAST 30 MINUTES BEFORE CARVING!!! This includes the secret picking. Just let it be.

This allows all the natural juices to stay within the tender meat(even the white meat).

Don't worry it will still be hot, plus it gives you time to make that perfect Pan Gravy.

2. Consider cooking the turkey upside down through about 3/4 of the cooking time. This will help the natural juices to stay within the breast meat. Turn over to finish for the crisp skin we all love.

3. Cook your stuffing in a separate pan. Fill the turkey with onions, carrot, celery, fresh thyme/sage. Careful with rosemary as it can be quite overpowering.

4. Invest in a chefs them The little white plastic pop up timer is handy, but if we figure in carryover cooking (the extra cooking after the turkey is removed from the oven) and resting time we could risk a dry turkey.

      Proper internal temp is 165F. However, if we pull a 20lb bird with a temp of 165F, it will be  over 170-175F by the time we are ready to carve. The bigger the bird, the more carryover cooking will occur. Be safe but be smart as well.

5. I am always asked how long will the turkey take?? Since I don't use your oven, that can be a little tricky. My answer has always been "... until its done". Use your new themometer to be sure.

   But to narrow the timing just a touch.

     8 -12 lbs / 2.5 - 3 hours up to a 20 - 24 lbs / 4.5 - 5 hours

         this based on your conventional oven being set at 325F - 350F, and an unstuffed bird.

       I prefer lower and longer.

6. Use a good quality chicken or turkey stock in the bottom of your roasting pan to baste the bird. You will have more than you know what to do with at the end of the cooking so you only need a few cups to get going.

    HAPPY THANKSGIVING ... ENJOY!!!

CHEF'S LINE CHOCOLATE MELTING CAKE

THE HOLIDAYS ARE ALMOST UPON US.

WE WOULD LIKE TO HELP BY PUTTING A LITTLE SOMETHING

IN YOUR STOCKING...

HOW ABOUT 4 CASES OF CHEF'S LINE CHOCOLATE MELTING CAKE BATTER.

OVER A $200.00 VALUE!!!

WHAT DO YOU NEED TO DO??

SEND ME YOUR FAVORITE/BEST/MOST INTERESTING RECIPE USING

CHEF'S LINE CHOCOLATE MELTING CAKE BATTER.

WE WILL POST A WINNING RECIPE EACH WEEK ON THIS BLOG,

GIVE YOU & YOUR ESTABLISHMENT BRAGGING RIGHTS,

AND PUT YOU IN THE RUNNING FOR THE FREE CASES.

SEND YOUR RECIPES TO:

AskChefBill@usfood.com

THE DEADLINE FOR RECIPE SUBMISSIONS IS DECEMBER 20, 2011

There is no cash value for this prize

BIB GOURMAND CHICAGO 2012



The folks at Michelin announce the inclusions in the far less exclusive and noteworthy category of Bib Gourmand. These are restaurants the guide highlights for excellence on a budget (defined as two courses and wine or dessert for $40 a head),

Ann Sather
Arami
Avec
Belly Shack

Bistronomic
Bristol (The)
Browntrout
Ceres' Table
Cumin
De Cero
Deca
DeCOLORES
Fogon
Frontera Grill
Gemini Bistro
Gilt Bar
Girl & The Goat

Green Zebra
GT Fish & Oyster
Han 202
Hopleaf
Jaipur
Jin Thai
Kabul House
La Creperie
La Petite Folie
Lao Sze Chuan
Los Nopales
Lula Café
M. Henry

Maude's Liquor Bar
Mexique
Mixteco Grill
Mundial Cocina Mestiza
Nana
Nightwood
Opart Thai House
Owen & Engine
Paramount Room
Perennial Virant
Publican (The)
Purple Pig (The)

Raj Darbar
Riccardo Trattoria
Sen
Smak-Tak
Smoque BBQ
Sol de Mexico
Spacca Napoli
Taste of Peru
Thai Village
Twin Anchors
Urban Belly
West Town Tavern
Xni-Pec de Yucatan
Yolo



GREAT TEAMWORK - STAR CHEF'S & USFOODS

        

                          Portland Rising Stars Award Winners

Chefs
Aaron Barnett	St. Jack
Greg Perrault	June
Sarah Pliner, Kat Whitehead and Jasper Shen	Aviary
Naomi Pomeroy	Beast
William Preisch	The Bent Brick
Gabriel Rucker	Le Pigeon
Pastry Chefs
Kir Jensen	The Sugar Cube
Kristen D. Murray	Paley’s Place
Baker
Tim Healea	Little T American Baker
Community Chef
Jenn Louis	Lincoln
Sustainability Chef
Sunny Jin	Jory at the Allison Inn & Spa
Hotel Chef
Andy Arndt	Aquariva at Avalon Hotel & Spa
Concept
Elias Cairo	Olympic Provisions
Restaurateur
Kurt Huffman	ChefStable
Mixologist
Jeffrey Morgenthaler	Clyde Common
Sommelier
Jack Hott	Castagna
Host Chef
Matt Christianson	Urban Farmer at the Nines

BREAKFAST OR A TASTY DESSERT

PUMPKIN FRENCH TOAST

Ingredients

Blackberry-Caramel:

1/2 cup heavy cream

1 cup sugar

1/2 cup water

1/2 cup blackberry puree

2 teaspoons blackberry liqueur

1/2 teaspoon vanilla extract

French Toast:

4 large eggs

1/4 cup sugar

1/4 teaspoon fine salt

1/2 cup pumpkin puree

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 3/4 cups whole milk, plus more if needed

1/2 cup heavy cream, divided

2 teaspoons vanilla extract

1 tablespoon dark rum

8 slices day old challah, sliced 1/2-inch thick

6 tablespoons unsalted butter

2 tablespoons vegetable oil

1 1/2 cups mascarpone, at room temperature

1 pint blackberries, halved lengthwise

Confectioners' sugar

Fresh mint sprigs, for garnish

Directions

Blackberry-Caramel:

Heat the cream in a small saucepan over low heat.

Combine sugar and water in a small saucepan over high heat and cook, without stirring, until amber brown, about 8 minutes. Slowly whisk in the warm cream, blackberry puree and liqueur and cook until smooth and slightly thickened, about 2 minutes. Remove from the heat and whisk in the vanilla extract. Let come to room temperature.

French Toast:

Preheat the oven to 350 degrees F. Put a baking sheet in the oven.

Whisk together the eggs, sugar and salt in a large baking dish until smooth. Add the pumpkin puree, ground spices, milk, 1/4 cup of the heavy cream, vanilla and rum and whisk until smooth.

Put 4 slices of the bread in the custard mixture and let sit for 2 minutes. Carefully turn over the slices and let sit until the bread is completely soaked through, about 2 more minutes.

While the bread is soaking, heat 3 tablespoons of the butter and 1 tablespoon of the oil in a large pan over medium-high heat until the mixture begins to sizzle. Cook the 4 slices of the bread until golden brown on the bottom, about 2 to 3 minutes. Flip over and continue cooking until the bottom is golden brown, about 2 minutes longer. Remove to the baking sheet in the oven to keep warm. Wipe out the pan with paper towels and repeat the process with the butter, oil and remaining 4 pieces of bread.

Combine the mascarpone and remaining 1/4 cup of heavy cream in a bowl and using a stand mixer or hand-held mixer, beat until fluffy and smooth. Scrape the mixture into a bowl and fold in a few tablespoons of the blackberry-caramel sauce. Put the sauce into a small saucepan over low heat and heat or put it in the microwave for a minute or so to just warm through.

Remove the French toast from the oven and arrange them on a serving platter. Top 4 slices of the toast with a large dollop of the blackberry-caramel mascarpone and some of the blackberries. Cover with the remaining 4 pieces of toast and drizzle each with some of the warm blackberry caramel sauce. Sprinkle with confectioners' sugar, garnish with fresh mint sprig and serve.

FLAVOR & TEXTURE GO BEYOND PIZZA

ANTIPASTI & CICCHETTI

OAK-ROASTED MUSHROOM BRUSCHETTA
with roasted-garlic, Rain Drop Farms heirloom tomatoes, & garlic oil

OLIVES
Marinated oak-roasted with flatbread

ANTIPASTO
Roasted vegetables, olives, cured meats & cheese

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

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

INSALATE

BABY LETTUCE SALAD
Bluebonnet Farms baby greens with Rain Drop Farms heirloom tomatoes, carrot, & balsamic vinaigrette

BABY BIBB SALAD
Bluebonnet Farms baby bibb lettuce, mixed greens, Rain Drop Farms heirloom tomatoes, toasted pine nuts, carrot, and gorgonzola dressing

TUSCAN SALAD
Bluebonnet Farms baby greens, olives, Rain Drop Farms heirloom tomatoes, fresh mozzarella, roasted garlic, balsamic vinaigrette

NONNA'S SALAD
Bluebonnet Farms baby romaine, ricotta cheese, Rain Drop Farms heirloom 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 Fior di Latte, Parmigiano Reggiano, basil

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

PIZZA NAPOLETANA MARGHERITA
House-made Fior di Latte, Rain Drop Farms heirloom tomatoes, Parmigiano Reggiano, basil

PUTTANESCA
Tomato sauce, house-made Fior di Latte, rapini, garlic, olives, hot pepper flakes, anchovy, extra virgin olive oil

ARUGULA & PROSCIUTTO
House-made Fior di Latte, Parmigiano Reggiano, arugula, prosciutto & truffle oil

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

PORK LOVE
Tomato sauce, house-made Fior di Latte, salami, sausage, pancetta & speck

STILL A FAVORITE - GREAT IDEAS



The Kindergarten / fresh baked bread, choose your favorite cheese - $6.00

Wake & Bacon / fried eggs, crisp bacon, american - $8.00

Porky Cheese / honey ham, crisp bacon, swiss - $8.50

Westside Monte Cristo / honey ham, smoked turkey, swiss, american, mixed berry preserves - $10.00

Summer Chicken / grilled chicken, lettuce, tomato, havarti, roasted garlic herb dressing - $9.50

Winter Chicken / grilled chicken, honey tomato chipotle sauce, pepper-jack - $9.00

Blackened Chicken / cast iron blackened, grilled peppers & onions, provolone - $9.00

BBQ Chicken / grilled chicken, grilled onions, sharp cheddar - $9.00

Chorizo & Potato / spicy mexican sausage, potato hash, sharp cheddar - $8.50

Smokey Russian / smoked turkey, fresh napa vodka kraut, smoked gouda, russian dressing - $9.00

Municipal Stadium Magic / locally produced bratwurst, fresh napa vodka kraut, grilled peppers, american - $9.50

Hot Italian / grilled salami, honey ham, pepperoni, sun-dried tomato pesto, roasted garlic, provolone - $10.50

Parma, Italy / breaded chicken, sun-dried tomato pesto, roasted garlic, provolone - $9.50

Godfather / 3 cheese lasagna, spicy red sauce, garlic spiked grilled bread, provolone - $11.50

The Dude Abides / homemade meatballs, fried mozzarella cheese sticks, rich marinara, provolone & romano - $11.00

Parmageddon / 2 potato & cheese pierogi, fresh napa vodka kraut, grilled onions, cheddar - $10.00

Gyro Melt / slow roasted beef & lamb, tzatziki cucumber yogurt sauce, fresh tomato & sweet onions, feta, muenster - $11.00

Lake Erie Monster / beer battered walleye, american, jalapeno tartar sauce - $14.00

North Coast Shores / handmade crab cakes, wilted garlic spinach, roasted red pepper, herbed cream cheese - $12.00

Tokyo Tuna Melt / asian marinated yellowfin steak, ginger wasabi dressing, lettuce, tomato, muenster - $13.00

Purple Parma / hand breaded eggplant, grilled tomato, sun-dried tomato pesto, provolone - $9.00

Big Popper / fresh jalapeno peppers, herb cream cheese, cheddar, beer battered, mixed berry preserves - $10.00

Roasted Vegetable / zucchini, eggplant, yellow squash, carrots, sun-dried tomato pesto, muenster - $8.50

Mushroom Melt / garlic portabellas, caramel port onions, provolone - $8.50

Spinach Pie / wilted garlic spinach, roasted red pepper, grilled onions, feta - $8.50

Grilled Peanut Butter & Banana / fresh made peanut butter, caramelized banana, sweet cream cheese,mixed berry preserves - $8.50