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Sunday, January 15, 2012

ONE OF OUR FAVORITES - THANKS SPIKE



“We” is powerful. “We” is strong. “We” is where “I” meets “you” and “us” meets “them” and change happens. “We” means togetherness, unity, peace and good will. “We” will never be alone. “We” is selfless, because there is no “self” in “we.”
“We” is community and family. “We” is belonging. “We” is no one place or thing or idea. “We” is an ideal. “We” is the promise of better days and brighter futures and the opportunity to finally be ourselves because together, “we” are one. “We” are all. There is no separation or exclusion with “we.”
Smells are richer. Sights are more beautiful. Sounds are clearer and tastes more glorious with “we.” “We” brings meaning to the mundane. When “we” joins together and puts another before “I” and “me,” the world becomes a better place.
And “we” are all in this together. Welcome to “We.”
WE, THE PIZZA


TODAY'S QUOTE

Act as if what you do makes a difference. It does.
William James


 

Sooooooooooooooooooo TASTY

Banana Corn Fritters


Servings: 10 to 16

Ingredients
¾ c Monarch® yellow cornmeal
½ c all-purpose flour
1 t baking powder
½ t kosher salt
½ t ground cinnamon
¼-½ t ground chipotle chile
1 ¼ c roughly mashed bananas (about 3 medium)
1 ea large egg
2 T Glenview Farms® milk
2 T canola oil, divided

Preparation
Whisk cornmeal, flour, baking powder, salt,
cinnamon and chipotle in a medium bowl. Mix
bananas, egg and milk in another medium bowl.
Add the cornmeal mixture to the banana mixture
and stir until just incorporated.
Heat 1 T oil in large, nonstick skillet over
medium-high heat. Reduce heat to medium; using
2 T of batter for each, space five fritters evenly in
the pan. Cook until golden brown, 30 seconds to
2 minutes per side. Transfer to baking sheet lightly
coated with cooking spray. Cook a second batch
with the remaining oil and batter, adjusting heat
to prevent burning.
Transfer fritters to 400° oven and bake until puffed
and firm to the touch, 8 to 10 minutes.

Friday, January 6, 2012

CELEBRATING THE KING'S BIRTHDAY

JANUARY 8TH IS STILL CELEBRATED BY MANY AS A NATIONAL HOLIDAY.
ELVIS' BIRTHDAY!!



AND WITH ANY HOLIDAY, WE CELEBRATE WITH FOOD.

IT WAS TOLD THAT FOR 2 YEARS ELVIS ONLY ATE
MEATLOAF, MASHED POTATOES AND TOMATOES.



IN HONOR OF THE KING...

ELVIS’ MEATLOAF & MASHED POTATOES – THE LITE VERSION



Meat Loaf
1/2 cup white wine
1 cup finely chopped white onion
1/2 cup finely chopped green bell pepper
1/2 cup grated carrot
1 lb ground round or sirloin, or ground turkey (93 percent lean or leaner)
1 can (8 oz) tomato sauce
1/2 cup uncooked old-fashioned oatmeal
1/4 cup grated Parmesan
2 tsp dried oregano
1 tsp red pepper flakes
1/2 tsp salt
1/2 tsp black pepper
2 large egg whites
2 cloves garlic, peeled and minced
1/3 cup chicken broth
Vegetable-oil cooking spray

Topping
1 1/2 cups pasta sauce, heated
6 basil leaves

Mashed Potatoes
4 large Idaho baking potatoes, unpeeled, scrubbed and cut into small pieces
1/2 cup skim milk
3 tbsp light sour cream
3 tbsp light (reduced-fat) butter (stick or tub)
1/2 tsp salt
1 1/2 tsp black pepper
2 cloves garlic, peeled and minced
2 tbsp fresh parsley, chopped (optional)


For meat loaf:
Preheat oven to 375°F. Pour wine into a medium skillet and cook onion, pepper, and carrot over low to medium heat for 15 minutes. In a separate bowl, combine remaining ingredients and mix thoroughly, using hands. Spoon in vegetables and liquid from skillet. Shape mixture into a loaf approximately 5" wide, 10" long, and 3" to 4" high. Coat a 9" x 13" baking pan (or bread-loaf pan) with cooking spray, then fill with mixture. Bake 1 hour; let stand for 5 minutes before slicing. Top each slice with 1/4 cup warmed pasta sauce and basil leaf.
Mashed Potatoes
Bring a large pot of water to a boil. Add potatoes and simmer 15 minutes or until they yield to soft pressure. Drain, then transfer to a serving bowl. Using a potato masher or hand mixer, combine remaining ingredients. Serve warm with meat loaf.

JANUARY 6, 2012 - QUOTE OF THE DAY



“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans.”

- Ernest Hemingway

MATT - YOU ASKED AND HERE YOU GO!

Thanks to Chef Anthony Cecala in Reno.
Three great cold weather comfort foods.

Braised Lamb Shanks



Ingredients
Brine:
1 gallon water
1/2 cup sugar
1/2 cup salt
4 to 6 lamb shanks


Salt and freshly ground black pepper
Granulated garlic, to taste
All-purpose flour, to coat
2 to 3-ounces virgin olive oil
1 (96-ounce) can crushed tomatoes
2 carrots, chopped
3 celery stalks, chopped
1 large yellow onion, chopped
1 bulb fresh fennel, chopped
4 cloves garlic, chopped
1 cup red wine
1 cup orange juice
1/2 cup freshly chopped Italian parsley leaves, plus sprigs for garnish
1/2 cup freshly chopped oregano leaves, plus sprigs for garnish
Italian Cheese, for garnish

Directions
For the brine:
Place the water, sugar, and salt into a large container. Carefully add the lamb shanks and soak for 24 hours.
Preheat oven to 350 degrees F.
Remove shanks from the brine and pat dry. Season with salt, pepper, and garlic, to taste.
Coat shanks with flour and saute in 2 to 3-ounces of virgin olive oil in a medium saute pan over medium-high heat until golden brown, about 5 minutes each side.
Place the shanks in a roasting pan with the crushed tomatoes.
In same saute pan that the shanks were seared in, saute the carrots, celery stalks, onion, fresh fennel and garlic until tender, about 5 minutes over medium-high heat. Remove from the heat and add to the roasting pan.
Deglaze saute pan with 1 cup each red wine and orange juice. Reduce by half and add to roasting pan.
Add 1/2 cup each fresh Italian parsley and fresh oregano to roasting pan. Cover and roast in oven for 2 hours or until tender. After 1 hour, turn shanks and cover for remaining time, making sure shanks are covered in the gravy.
Garnish with fresh oregano sprigs and parsley and your favorite Italian cheese. Best served with polenta!





Red Wine Braised Short Ribs

Ingredients

5 pounds beef short ribs
1/3 cup all-purpose flour
1 tablespoon olive oil
1 large Spanish onion, sliced
3 large carrots, cut into 2 inch pieces
2 stalks celery, cut into 2 inch pieces
2 cloves garlic, chopped
1 tablespoon chopped fresh rosemary leaves
4 cups Beef Stock
1 cup dry red wine
2 cloves garlic

Directions

Coat the ribs with the flour and seasonings as desired.
Heat the oil in an 8-quart saucepot over medium-high heat. Add the ribs in 2 batches and cook until they're well browned on all sides. Remove the ribs with a slotted spoon and set them aside.
Add the onions to the pot and cook for 5 minutes. Add the carrots, celery, garlic and rosemary. Cook for 3 minutes. Add the beef broth and wine. Return the beef to the pot. Heat to a boil. Reduce the heat to low. Cover and cook for 1 to 1 1/2 hours, or until the meat is very tender.



Duck Confit

Yield 6 legs

1 large head garlic, left unpeeled, plus 4 large cloves, divided
4 cup kosher salt
1 cups Sugar
1 tablespoon finely chopped thyme
1 teaspoon Juniper Berry crushed
2 large shallots, finely chopped
2 bay leaves, crumbled
6 fresh Moulard, Muscovy, duck legs
2 whole cloves
12 oz containers rendered duck fat

Method
Mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt (1/4 cup), thyme, Juniper Berries, shallots, and bay leaves in a large bowl. Add duck legs and toss to coat, then marinate, covered and chilled, at least 1 day and up to 2 days.
Wipe off marinade with paper towels.
Melt duck fat in a wide large heavy pot over low heat, then cook garlic head and duck legs, covered with foil over low heat in the oven for 12 hours at 165 F. Let Duck rest and cool in duck fat before removing.
Transfer duck with a slotted spoon to a large bowl (reserve garlic for another use if desired). Slowly pour duck fat through a fine-mesh sieve into a large crock or deep bowl, leaving any cloudy liquid or meat juices in bottom of pot, then pour strained fat over duck legs to cover by 1 inch. (If necessary, shorten drumstick bones 1 to 2 inches using a large heavy knife to fit legs more tightly in bowl.) Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.
Just before serving, remove duck from fat (reserve fat for another use, such as frying), scraping off most of fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp and duck is heated through, 15 to 20 minutes



Thursday, January 5, 2012

WANT TO JOIN THE US FOODS FACEBOOK PAGE??

THE US FOOD FACEBOOK PAGE HAS BEEN UP AND RUNNING,
AND IT LOOKS GREAT.

DO YOU WANT TO BE PART OF THE SOCIAL MEDIA PHENOMENON.
SEND ME A NOTE AND WE WILL GET YOU CONNECTED.
http://www.askchefbill.com/



SHARE STORIES OF SUCCESS, IDEAS, RECIPES.
NEED HELP - JUST ASK.
EVERYONE IN THE GROUP IS ONE OF US - USFOODS


COOK WITH PASSION

RISOTTO IS A GREAT SIDE DISH OR ENTREE - YOU CAN TAKE THIS RECIPE TO THE EXTREME. ADD YOUR FAVORITE INGREDIENTS TO MAKE IT YOUR OWN. MY FAVORITE IS PORCINI MUSHROOMS AND GORGONZOLA.

I HAD A GREAT TEACHER FOR RISOTTO AND POLENTA WHEN I HAD THE PLEASURE OF JOINING MARCELLA HAZAN IN HER VENICE APARTMENT LEARNING WHAT ITALIAN COOKING WAS ALL ABOUT. IT COMES FROM THE HEART AND SOUL OF THE CHEF.
BASIC PARMESEAN RISOTTO
Ingredients:
1½ cups arborio rice
1 qt chicken stock
½ cup white wine
1 medium shallot or ½ small onion, chopped (about ½ cup)
3 Tbsp unsalted butter
1 Tbsp vegetable oil
¼ cup grated Parmesan cheese
1 Tbsp chopped Italian parsley
Kosher salt, to taste
Preparation:
Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.

In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2-3 minutes or until it is slightly translucent.

Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown.

Add the wine and cook while stirring, until the liquid is fully absorbed.

Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.

Note: It's important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.

Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches.

Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed.

Stir in the remaining 2 Tbsp butter, the parmesan cheese and the parsley, and season to taste with Kosher salt.

Risotto turns glutinous if held for too long, you should serve it right away. A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn't run across the plate, nor should it be stiff or gluey.

JANUARY 5, 2012 - QUOTE OF THE DAY



“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”

- Luciano Pavarotti

BURGER COMBINATIONS THAT MAKE YOUR MOUTH WATER


HOOF,FIN, FIN & CLAW BURGERS

FREAKY FAJITA BURGER: Ground chicken marinated "Tex-
Mex", and then grilled in a tortilla w/avocado & cheddar/ jack
cheese. Topped with our smoky salsa & sour cream  $11.99
MANIC MARKSALA BURGER: A transformation of the famous chicken
Marsala dish into a mouthwatering chicken burger. Sweet Marsala
marinated ground chicken topped w/gooey brie cheese & marsala
marinated mushrooms  $11.99
LUNA-SEA BURGER: Freshly ground salmon mixed w/pistachio pesto,
baked in phyllo dough with a side of orange-chipotle mayo  $11.99
MAHI MAHI TACO BURGER: Mahi Mahi marinated mexi style with
jalapenos, citrus & fresh veggies breaded w/a corn chip crust &
wrapped in tortilla w/cabbage & pico de gallo.  Served with an
avocado lime puree  $13.99
BAA-BAA BURGER: Ground lamb & feta cheese baked in
phyllo dough with a side of oregano-pepperoncini relish  $10.99
SILLY TURKEY BURGER: Ground turkey mixed with creamy risotto
mixed in.Served on the house bun w/basil-goat cheese mayonnaise  $9.99
THE MA-MA-MUMBAI TURKEY BURGER: Ground turkey
infused with rosemary, curry, cumin, allspice & ginger root;
finished w/gooey smoked gouda & apples served on a bolo  $10.99

MAD - MAX BURGERS
Lean beef, mixed in wacky fashion. All of our beef burgers are gluten free (without the bun)
Burgers come with a choice of Bean or Slaw Teaser. You may substitute one of our other sides for $1.00.

LOCO BURGER: Beef, avocado, black beans & cheddar, grilled into a tortilla,
with salsa on the side  $9.99
THE RED RAGE FRANCO BEEF & BOURSIN BURGER: Freshly ground sirloin, grilled
and topped with creamy melty - herbed cheese, roasted sunflower seeds & fine
alfalfa sprouts. Sandwiched into a whole wheat Kaiser roll  $10.99
WHASSUPY BURGER: Ground beef spiced up intensely with a combination of
horseradish, garlic & Worcestershire sauce. Topped with gooey Brie cheese
& home-made red onion rings & served on a whole wheat bun. On the side, you'll find
some more heat with a wasabi-chipotle mayonnaise  $12.99
THE FIRE "WORKS" BURGER:  A  juicy burger coated with fennel seed, coriander, black pepper and a pinch of cayenne served w/sauteed sweet pepper,
onion, smoked gouda & bacon.  Served on a bolo with a side of chipotle mayo  $13.99
JUMPIN' JACK HELLAPENO BURGER: A bold & spicy blast of a burger...
Ground beef mixed wtih
jalapeno & cheddar jack cheese, served with chili garlic mayon on a bolo  $11.99
QUIRKY CAJUN BURGER: Mixed with onions & Louisiana 's craziest spices.
On our house bun with Creole catsup  $ 9.99
GOOFY GORGONZOLA BURGER: Ground beef mixed w/caramelized onions with a burst
of gorgonzola in the middle; on a Bolo w/creamy onion-gorgonzola dressing  $.9.99
MOO-MOO MELT: An old school patty melt. Ground beef & caramelized onions griddled
and pressed into rye bread with mayonnaise & cheddar  $ 9.99
HALF-CRAZED BURGER: A big bundle of ground beef on our house Bun  $8.99

WE CAN ALL DO OUR PART

"We are going to need everyone's time and talent to solve the childhood obesity epidemic and our Nation's chefs have tremendous power as leaders on this issue because of their deep knowledge of food and nutrition and their standing in the community. I want to thank them for joining the Let's Move! Campaign"
- First Lady Michelle Obama

Chefs across the country are answering Mrs. Obama's call to get involved with their local schools as part of the Chefs Move to Schools initiative, run through the U.S. Department of Agriculture. The First Lady is calling on chefs to get involved by adopting a school and working with teachers, parents, school nutritionists and administrators to help educate children and show that nutrition can be fun.

Wednesday, January 4, 2012

WINTER EATING CAN BE HEALTHY - 25g PROTEIN

Pork, White Bean & Kale Soup


Ingredients

1 tablespoon extra-virgin olive oil
1 pound pork tenderloin, trimmed and cut into 1-inch pieces
3/4 teaspoon salt
1 medium onion, finely chopped
4 cloves garlic, minced
2 teaspoons paprika, preferably smoked
1/4 teaspoon crushed red pepper, or to taste
1 cup white wine
4 plum tomatoes, chopped
4 cups reconsituted Chef’s Line chicken stock
1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)
     15-ounce canned white beans, rinsed

Preparation

  1. Heat oil in a Dutch oven over medium-high heat. Add pork, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pot.
  2. Add onion to the pot and cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.
  3. Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.

Nutrition

Per serving:  262 calories; 6 g fat ( 1 g sat , 3 g mono ); 45 mg cholesterol; 26 g carbohydrates; 25 g protein; 7 g fiber; 627 mg sodium; 1024 mg potassium.
Nutrition Bonus: Vitamin A (290% daily value), Vitamin C (190% dv), Potassium (29% dv), Iron (20% dv)
EatingWell September/October 2007

BREAKFAST OR DINNER - ANYTIME

Savory Sour Cream and Chive Waffles with Sausage and Lingonberry Syrup

Ingredients
1 pound ground pork, chicken or turkey breast
2 teaspoons fennel seeds
2 teaspoons paprika or smoked sweet paprika
A handful fresh flat-leaf parsley, finely chopped
1 T Monarch Steak Seasoning

1 cup lingonberry preserves
A couple cloves
1 cinnamon stick
1 tablespoon lemon juice
Splash water
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
A couple pinches salt
2 teaspoons sugar
A little freshly grated nutmeg
3 to 4 tablespoons chopped chives
1 cup milk
1 cup sour cream
2 large free range eggs
4 tablespoons melted butter, divided

Heat the olive oil in a large skillet. Mix the ground meat with fennel, paprika, parsley and grill seasoning. Form 8 small 2 to 3-inch patties and add to the hot skillet, cook 3 to 4 minutes on each side. Keep warm.
Preheat a waffle iron.
Warm preserves with cloves, cinnamon, lemon juice and water over low heat. Remove the cloves and cinnamon stick
Mix the dry ingredients and chives in a mixing bowl and make a well in the middle. Mix the milk, sour cream, eggs and half the melted butter together then pour into the well. Beat the wet into the dry with a few shift turns but do not over mix the batter. Brush the waffle iron with a little of the remaining butter and cook waffles, keeping then warm and crisp in a low oven. The batter should fill a 4 section iron 3 times, making 12 waffles, 3 per portion. Serve 3 waffles and 2 patties with lingonberry syrup drizzled over top.
Recipe from Rachel Ray 2008