CHEF'S LINE SOUTHERN STYLE SHRIMP & CRAB CAKE

THE NEW CHEF'S LINE SOUTHERN STYLE STYLE SHRIMP & CRAB CAKE

WAS OUR NEXT TOP PRODUCT WINNER FROM OUR FRIENDS AT SHUCK 'n JIVE IN DALLAS

THIS IS A VERY TASTY HUSHPUPPIE THAT CAN BE USED SO MANY WAYS

...HOWEVER, THERE IS A LITTLE TRICK, THEY NEED TO BE COOKED THROUGH(4 MIN IN THE FRYER) THEY WILL BE NICE AND CRISPY AND SOOOO TASTY.

COUPLE SUGGESTIONS FOR WAYS TO PRESENT...

USE ONE OR ALL.

BLACK BEAN CORN SALSA

1 c Del Pasado black beans, drained and rinsed

1 c grilled corn

1/3 c diced red peppers

2 T Rykoff Sexton fresh squeezed Key lime juice

2 T vegetable oil

1 bu Cross Valley Farms cilantro

1 t fresh jalapeno, diced fine

sea salt to taste

Mix all ingredients together in a stainless steel bowl.

Refrigerate overnight to allow flavors to blend.

SPICY SOUR CREAM

1 c Glenview Farms sour cream

¼ c Monarch hot sauce

sea salt to taste

1 T Cross Valley Farms chives, fine chop (optional)

Mix all ingredients together well.

Refrigerate until use.

CRISPY FRIED ONIONS

2 ea Cross Valley Farms Spanish onion, sliced thin

2 c Glenview Farms buttermilk

1 c Hilltop Hearth AP flour

1 c Monarch cornstarch

sea salt to taste

fresh ground black pepper

Monarch AV Shortening (for deep frying)

Place very thin sliced onions into buttermilk.

Soak at least 30 minutes.

Meanwhile, mix together the flour and cornstarch.

Heat AV Shortening to 365F.

Remove onions from buttermilk and dredge in the flour mixture.

Coat well. Shake off excess.

Place loosely into fryer basket and fry until golden brown.

Drain well and season with salt and pepper.

Continue process until all onions have been fried.

GIVE A CHEF AN INGREDIENT...

AND THEY WILL WANT MORE

A GREAT CUSTOMER IN SOUTH CAROLINA

CREATIVE FOOD & TECHNIQUES

...AND WHEN TM KYLE CONDOR GAVE THEM

A BOTTLE OF RYKOFF SEXTON FRESH SQUEEZED MEYER LEMON JUICE

WHAT DID PASTRY CHEF DARYL KENWORTHY

CREATE??

MEYER LEMON TARTS WITH FRESH BLUEBERRIES

Sometimes it's just that easy.



SPRING IS HERE

No matter where you live, Spring begins today. Many are still seeing snow on the ground and probably more in the near future. But the signs of Spring are already popping up. Gardens are being started as we look forward to the best of the season fruits, vegetable and herbs.

Lavender Lime-Lemonade

3 Tbsp culinary lavender buds*
1 cup boiling water
2 Tbsp granulated sugar
2-3 Tbsp Rykoff Sexton pure Vermont maple syrup
1/2 cup Rykoff Sexton fresh squeezed Meyer lemon juice
1/4 cup Rykoff Sexton fresh squeezed Key lime juice
+ a pinch of lime or lemon zest if desired
1 cup chilled water
1 cup ice

*NOTE: Do not consume lavender unless you know that it is organic and is for "culinary" use.

To Make:

Steep lavender buds in boiling water for 10-15 minutes.
Strain buds from water.
Briskly stir in sugar and maple syrup until dissolved.
Stir in chilled water and ice for fast cooling.
Note: when sweetening add a little at a time and taste test until it reaches the sweetness you prefer.
Stir in citrus juices and zest.

Fresh Peach Lemonade

4 cups water
2 cups coarsely chopped peaches
3/4 cup sugar
1 cup Rykoff Sexton fresh squeezed Meyer lemon juice
4 cups ice
1 peach for garnish, cut into 8 wedges
combine the first 3 ingredients in a medium saucepan over medium-high heat. bring to a boil; reduce heat, + simmer for 3 minutes. place peach mixture in a blender; let stand for 20 minutes.
remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. place a clean towel over opening in blender lid. blend until smooth. pour into a large bowl. refrigerate for at least 3 hours.
press peach mixture through a sieve over a bowl, reserving liquid + discarding solids. stir in lemon juice. place 1/2 cup ice in each of 8 glasses. pour about 2/3 cup lemonade into each glass; garnish each glass with a peach wedge.

Sparkling Meyer Lemonade

Ingredients

1/4 c. Rykoff Sexton fresh squeezed Meyer lemon juice

3 tbsp. agave nectar

3 1/2 c. sparkling water

Instructions

Combine all ingredients in a resealable bottle. Close bottle and shake until well-combined. Let lemonade sit for a few minutes before opening (and open carefully!). Add ice cubes, additional agave nectar, and lemon slices when serving if desired.

THE DAY AFTER SURVIVAL KIT

MANY OF US WILL CELEBRATE THE DAY WITH GOOD FOOD AND DRINK,

BUT WE ALSO HAVE TO GO TO WORK TOMORROW

 AND MAY NEED A WE BIT OF HELP

STEP 1. THE BLOODY MARY (THE HAIR OF THE DOG THAT BIT YA)

Garnish, but be careful not to over do it!!

“THE BLOODY MARY”

suggested that it be a Virgin Bloody Mary if going to work, if not, have at it

 

1 tablespoon celery salt

1/4 lemon, cut into two wedges

1/2 teaspoon Worcestershire sauce

1/4 teaspoon soy sauce

1/2 teaspoon freshly ground black pepper

Dash cayenne pepper

1/4 teaspoon Monarch hot sauce

1/2 teaspoon freshly grated horseradish (or 1 teaspoon prepared horseradish)

2 ounces vodka

4 ounces tomato juice

1 stick celery

Place celery salt in a shallow saucer. Rub rim of 12-ounce tumbler with 1 lemon wedge and coat wet edge with celery salt. Place lemon wedge on rim of glass. Fill glass with ice.

Add Worcestershire, soy, black pepper, cayenne pepper, hot sauce, and horseradish to bottom of cocktail shaker. Fill shaker with ice and add vodka, tomato juice, and juice of remaining lemon wedge. Shake vigorously, taste for seasoning and heat, and adjust as necessary. Strain into ice-filled glass. Garnish with celery stalk and serve immediately.

STEP 2. FOOD (THINK PROTEIN AND LOTS OF FLAVOR)

CORNED BEEF HASH

2 -3 tablespoons bacon grease

2 -3 cups diced cooked corned beef

2 -3 cups diced cooked potatoes

1 cup minced onion

salt and pepper

1 teaspoon fresh parsley

 

      Add 2-3 tbsp bacon grease to cast iron skillet simmer on low heat.

Add corned beef and potatoes

spread evenly and increase heat to medium high.

Brown potatoes and corned beef. Do not stir -- check them by lifting edge with metal spatula to see if browning, when browned flip sections with metal spatula if sticking occurs, may add more bacon grease -- continue to cook until mixture is browned to your preference, remove from heat, serve and enjoy with eggs fried in bacon grease or poached

 

STEP 3. REMEMBER YOU STILL NEED TO GO TO WORK, NAP LATER

...AND AS YOU RAISE A PINT, REMEMBER TO TOAST

Just in case you may need a little help with a toast this evening, here are a few that may serve you well.

IRISH  DRINKING TOASTS

I have known many, liked not a few, loved only one, I drink to you.

May you live as long as you want, and never want as long as you live.

May the grass grow long on the road to hell for want of use.

May you live to be a hundred years, with one extra year to repent.

As you slide down the banisters of life may the splinters never point the wrong way.

May your troubles be as few and as far apart as my Grandmothers teeth.

May the roof above us never fall in, and may we friends gathered below never fall out.

May there be a generation of children on the children of your children.

May your neighbors respect you, Trouble neglect you, The angels protect you, And heaven accept you.

May your pockets be heavy and your heart be light, may good luck pursue you each morning and night.

Here’s to me, and here’s to you, And here’s to love and laughter- I’ll be true as long as you, And not one moment after.

HYMAN'S SEAFOOD - CHARLESTON, SC

I had the pleasure of dining at

Hyman's Seafood in Charleston, SC this week.

This place is an institution in these parts, and I can see why.

The portions were huge and very tasty.

My Buffalo Shrimp Po'Boy was delicious, not to mention the hush puppies

Partner Brad Gena handed me a business card as we were

talking and I placed it in my pocket as I usually do.

As I sorted through business cards, menus and info from my day in Charleston, Brad's card caught my eye.

The back of the card had the restaurants Motto on the back.

I was impressed with Brad's detail and passion for his business but even more so was the "Attitude" he carried himself with.

Eli Hyman - Brad Gena

Hyman's Seafood Motto

“ATTITUDE”

by Chuck Swindol

The longer I live, the more I realize the impact of attitude on life.

Attitude, to me, is more important than education,

than money, than circumstances, than failures,

than successes, than what other people think or say or do.

It is more important then appearance, giftedness, or skill.

It will make or break a company…a church…a home.

The remarkable thing is we have a choice everyday regarding the attitude we embrace for that day.

We cannot change our past…we cannot change the fact that people act in

a certain way. We cannot change the inevitable.

The only thing we can do is play on the one string we have,

and that is our attitude…I am convinced that life is 10% what

happens to me and 90% how I react to it. And so it is with you…

we are in charge of our ATTITUDES

I normally only talk about food and food related subjects on this Blog, but if you ever have a chance to try Holy City Salt Scrub, do so.

http://www.hymanseafood.com/merchandise.php

Dry, tired, overworked hands will appreciate this product.



WHEN HOUSE FRIES ARE NOT A SIDE...

Our new Monarch House Fry is the newest sandwich ingredient.

It helps to have a big mouth for one of these sandwiches

but not necessary.

So, for St Patrick's Day leftovers and beyond,

add a handful of Crispy Monarch House Fries

to that Pastrami & Swiss on Rye - Delicious

If you have never had the chance to try this delicacy, you must.

Whether you are in Pittsburgh or Chicago,

you have to experience the Ultimate Sandwich Combination

PRIMANTI BROS. – PITTSBURGH, PA

All sandwiches are topped with french fries,

cole slaw & tomatoes. Onions by request.

DELUXE DOUBLE EGG & CHEESE . . . . . . . . . . . . . . . . . . . $5.49

CHEESE COMBO Swiss, American & Provolone . . . . . . . . . $5.49

JUMBO (bologna) & CHEESE . . . . . . . . . . . . . . . . . . . . . . . . $5.99

KNOCKWURST & CHEESE . . . . . . . . . . . . . . . . . . . . . . . . . $6.39

KIELBASA & CHEESE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $6.39

PITTS-BURGHER CHEESE STEAK #2 best seller . . . . . . . . $6.29

HOT or SWEET SAUSAGE & CHEESE . . . . . . . . . . . . . . . . $6.29

BACON & CHEESE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $6.39

HAM & CHEESE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $6.49

CAPICOLA & CHEESE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $6.49

IMPORTED SARDINE & CHEESE . . . . . . . . . . . . . . . . . . . . $6.39

TUNA FISH & CHEESE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $6.39

GENOA SALAMI & CHEESE . . . . . . . . . . . . . . . . . . . . . . . . . $6.39

FISH & CHEESE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $6.49

TURKEY BREAST & CHEESE . . . . . . . . . . . . . . . . . . . . . . . $6.69

ROAST BEEF & CHEESE . . . . . . . . . . . . . . . . . . . . . . . . . . . $6.69

PASTRAMI & CHEESE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $6.69

CORNED BEEF & CHEESE . . . . . . . . . . . . . . . . . . . . . . . . . $6.69

GRILLED CHICKEN BREAST & CHEESE . . . . . . . . . . . . . . $6.69

RAGIN’ CAJUN CHICKEN BREAST & CHEESE . . . . . . . . . . $6.69

BLACK ANGUS TOP SIRLOIN STEAK & CHEESE . . . . . . . $7.29

COLOSSAL FISH & CHEESE . . . . . . . . . . . . . . . . . . . . . . . . $7.69

LUCKY’S SANDWICH CO. – CHICAGO, IL

Sandwiches All Sandwiches Are Served With Tomatoes, Fries And Vinaigrette Coleslaw Served On Them
Roast Beef & Cheese	$8.50
Genoa Salami & Cheese	$8
Corned Beef & Cheese	$8
Veggie & Cheese	$8
Pastrami & Cheese	$8
Italian Sausage & Cheese	$8
Capicola & Cheese	$8.50
Turkey & Cheese	$8
Ham & Cheese	$8
Fredo (ham, salami, capicola, swiss)	$8
Cheese Combo	$8
Fried Fish	$8
Chicken (cajun, fried, or buffalo)	$8.50
Bacon & Cheese	$8
Two-Bagger (corned beef, pastrami)	$8
Double Egg & Cheese	$8
Cheeseburger	$8
Extras
Double Meat Fried Egg, Bacon, Extra Cheese, Hot Peppers, Onions	Add $2.25 Add 50¢

WHAT TO DO WITH SWEET PANCAKE MIX

The better question would be, what can't we do with it?

We have heard so many different applications for this versatile product

...beyond the obvious

MONARCH SWEET PANCAKE MIX

Orange Dreamsickle Pancakes

Simply replace the water in the recipe with equal quantity

of Rykoff Sexton Fresh Squezed Valencia Orange Juice

Cinnamon Maple Donut Holes

Decrease the water by half. The thick batter will make perfect donut holes. Drop into fryer and cook until golden and floating.

Toss with Monarch Cinnamon Maple Sprinkle.

Autumn Blini with Butternut Squash and Feta

Check www.usfoods.com for this great idea from

Chef Kathleen 

Deep Fried Snickers Bars

Prepare sweet pancake mix as directed.

Cut Snickers in half, place on wooden skwere. Dip into batter.

Deep fry until golden and floating.

Meyer Lemon Pancakes/Crepes

Replace 1/2 the water in the recipe with

Rykoff Sexton Fresh Squeezed Meyer Lemon Juice.

Adjust consistency with OJ for crepe batter.

ANOTHER GREAT FRY IDEA WITH A TWIST

Thanks to
Alex Quiroz| Hispanic Specialist

12301 Cumberland Rd | Fishers, IN 46037

Monarch House Fries topped with Mexican Chorizo & Queso

WHAT TO DO WITH FRENCH FRIES??

French Fries are a staple on almost every menu these days. But some chefs are using them as a canvas to create a recognizable but tasty side dish.

Plain ol' Ketchup just won't do.

What is your signature french fry going to be??

                     TRUFFLE FRIES

                                                                                CAJUN FRIES

Cheese fries are a popular fast food dish consisting of french fries covered in cheese, similar to the French-Canadian snack poutine, which is fries, cheese curds and brown gravy. They are known as cheesy chips or chips and cheese in the United Kingdom.

POUTINE

 

Throughout the Southwest US, cheese fries are often covered in melted cheddar cheese, bacon bits, jalapeño slices, and chives and served with ranch dressing. Alternately, they are also served as carne asada fries.

It is likely that Cheese Fries made many independent debuts starting with the advent of Cheez Whiz in 1953. One early version of Cheese Fries was created by a young fry cook named Austin Ruse at the Dairy Queen on First Capital Drive in St. Charles, Missouri in 1973. They were never placed on the menu but were available for special orders.

In Philadelphia, In the early 1980s, Cheese Fries with Cheez Whiz first surfaced from a company called "Philly Fries" (founded in 1981). Scott Collins and his mother Vilma Collins created the dish as described in the Philadelphia Daily News in 1983.

BACON CHEESE FRIES

In Yorkshire "cheesy chips" were first combined by Rich Moore of Harrogate, on a night out in Leeds. Since then its popularity has grown throughout the UK.

In Philadelphia, pizza fries are topped with melted mozzarella and served with pizza sauce on the side, while "Mega Fries" are topped with Cheddar (or sometimes Cheez Whiz) and mozzarella cheese and bacon. Usually served with a side of ranch dressing.

PIZZA FRIES

In New York City, Long Island, and New Jersey they are covered with American, Mozzarella, or Swiss cheese, then melted (properly broiled).

In New Jersey and certain New York City diners, Disco Fries are fries served with Mozzarella and brown gravy.

DISCO FRIES

Chili cheese fries are cheese fries topped with Chili con carne. The cheese is usually either American or Cheddar. In Cincinnati, Ohio, they use their own Cincinnati chili for their Chili cheese fries at the local chili restaurants. In New Mexico, they use New Mexican Chile for their chili cheese fries, often adding chopped lettuce, tomato, and olives as garnish.

CHILI CHEESE FRIES

In Ireland a popular variation called "Taco Fries" consists of fresh cut chips covered in sub sauce and shredded Cheddar. Piled on top of the cheese are ground beef, tomato, peppers, onions, and various seasoning.

Fast food chain In-N-Out Burger serves "Animal Style Fries" which are covered in melted cheese, grilled onions, and Thousand Island dressing.

ANIMAL FRIES