FOOD ALLERGIES

I had the pleasure of working with 

Chef Jeff Bland of our Roanoke Division 

and 

Baltimore Food Fanatic Perry Canestrano 

the past few days at Virginia Tech.

We were cooking and presenting for the Premier Winter Meetings.

 The focus of today's lunch was Allergens or better said Allergen Free.

We created and executed a menu that was free of the Top 8 Allergens.

The eight foods included in food allergy labeling account for an estimated 90 percent of allergic reactions. These eight foods are:

·         Milk

·         Eggs

·         Peanuts

·         Tree nuts (such as almonds, cashews, walnuts)

·         Fish (such as bass, cod, flounder)

·         Shellfish (such as crab, lobster, shrimp)

·         Soy

·         Wheat – Gluten would encompass Rye & Barley as well.

I thought that sharing the menu we did may help you and your customers when they have the request for a specific allergen to be removed.

Remember that this is only the start of keeping allergens from food. The area, equipment and serving area needs to be addressed as well to make sure that the guest is safe. 

If you have any questions or concerns, Please reach out - bill.brooks@usfood.com 

CORN FUSILLI POMODORO

Serves 25 – 4oz portions

18 cups of diced fresh tomatoes, seeded

3 cup chopped fresh basil

2 cup EVOO

4 pound Monarch Gluten Free Corn Fusilli

1 tablespoon Coarse Sea Salt

In a large ceramic serving bowl, combine the tomatoes, basil, and extra virgin olive oil. Add in salt to taste. Let the sauce rest at room temperature to bring the flavors together.

Cook the pasta in the boiling salted water until just al dente. Reserve 2 cups of hot pasta water in case you need to add some liquid to your final dish. Drain in a colander. Add the pasta to the ceramic bowl on top of the pasta sauce, and toss to combine. Serve immediately.

RICE PENNE with ROASTED BROCCOLI

Serves 25 – 4oz portions

4 pound broccoli florets

½ c roasted garlic

2 c EVOO

1 c pasta water

1 tablespoon sea salt

1 tsp fresh ground black pepper

4 pounds Monarch Gluten Free Rice Penne

Toss broccoli florets with 1 c EVOO. Layout on sheet pan and roast in 375 oven.

Meanwhile, cook rice penne according to package instructions. Reserve 1 c pasta water.

Heat 1 c EVOO with the roasted garlic. Toss in the broccoli. Add cooked rice penne.

Adjust seasoning. Add pasta water if necessary.

Shredded Kale Salad

25 – 3 oz portions

2 bg Cross Valley Farms Shredded Kale

3 c dried cranberries

1 c EVOO

½ c fresh squeezed lemon juice

3 c garbanzo beans, drained, rinsed, patted dry

Sea Salt

Cracked Black Pepper

Deep fry the Garbanzo Beans in Rice Bran Oil until crispy. Drain well.

Toss together all of the ingredients. Season with sea salt and pepper.

Serve immediately.

Arugula Salad

25 – 3 oz servings

1ea/3lb cs Arugula

1lb Red Onion, peeled, shaved thin

3lb Ribbon Cut Hash Brown Potato

1 ½ c Lemon Olive Oil Basil Dressing

Sea Salt, Cracked Black Pepper

Place the shaved red onion in ice water and hold until service.

Deep fry the hash brown potatoes in rice bran oil until crispy. Drain well.

For service, toss together the arugula, red onion and LOB. Season.

Add the crispy potatoes at the time of service.

LOB

3 cups

2 c EVOO

¾ c fresh squeezed lemon juice

½ lb fresh basil, cleaned, destemmed

2T water

Sea Salt & Black Pepper

Place all ingredients in blender. Pulse until dressing emulsifies.

Adjust seasoning.

Roasted Pork Loin with Housemade Pear Sauce & Cider Jus

25 – 4 oz Servings

8 lb Pork Loin

1 lb Peeled Shallots, cut in half

Sea Salt & Black Pepper

4 c Apple Cider

Season pork loin with salt & pepper.

Lay atop the shallots in roasting pan.

Roast at 350 until internal temperature of 145F.

Allow pork loin to rest for 20 minutes on cutting board.

Meanwhile, place roasting pan on burner with shallots.

Slowly add the cider to deglaze the pan.

Strain the jus and keep warm.

Pear Sauce

3 cups

2 lb fresh pear, peeled, cored, cubed

1 c golden raisins

½ c Apple Cider

Place all ingredients in sauce pot.

Cook on low until pears soften.

Keep chunky or puree for smooth sauce.

Crispy Brussel Sprouts  with Frizzled Leeks

25 – 4 oz Servings

4 lb Cross Valley Farms Shaved Brussel Sprouts

Sea Salt & Black Pepper

1 lb leeks(white section only), fine julienne

Deep fry brussel sproutsin rice bran oil, in small batches, until crispy and brown.

Season with salt & pepper.

Fry leeks in rice bran oil until crisp and browned.

Toss leeks and brussel sprouts together.

Serve hot.

Caramelized Sweet Potatoes

25 – 3oz Servings

4 lb Peeled Sweet Potatoes

¼ c EVOO

Sea Salt & Black Pepper

Cut sweet potatoes into 2” cubes.

Toss with EVOO and salt & pepper.

Lay on sheetpans and roast at 425F until brown and tender.

Serve hot.

Maple Baked Apples with Golden Raisins

25 Servings

25 ea Rome or Gala Apples

25 oz Pure Maple Syrup

25 oz Golden Raisins

Remove the core of each apple leaving a small amount at the bottom of each.

Place into greased hotel pan, side by side.

Place 1oz ea of maple syrup and raisins into each apple.

Cover with foil and bake at 350F for 30-40 minutes.

Keep warm until service.

  

COMFORT FOOD AT ITS BEST

As more than half the country struggles with temperatures and wind chill in negative double digits, warm flavorful, full of delicious fat food is the way to go. Here are a couple to try.

These are not New Year's Resolution diet food but hearty, good for the soul dishes.

CASSOLET

1 lb. dried great northern beans
10 tbsp. duck fat or olive oil
16 cloves garlic, smashed
2 onions, chopped
2 carrots, chopped
2 large ham hocks
1 lb. pork shoulder, cut into 1"cubes
1⁄2 lb. pancetta, cubed
4 sprigs oregano
4 sprigs thyme
3 bay leaves
1 cup whole peeled canned tomatoes
1 cup white wine
2 cups chicken broth
4 confit duck legs (optional)
1 lb. pork sausages
2 cups bread crumbs

1. Soak beans in a 4-qt. bowl in 7 1⁄2 cups water overnight. Heat 2 tbsp. duck fat in a 6-qt. pot over medium-high heat. Add half the garlic, onions, and carrots and cook until lightly browned, about 10 minutes. Add ham hocks along with beans and their water and boil. Reduce heat and simmer beans until tender, about 1 1⁄2 hours.

2. Transfer ham hocks to a plate; let cool. Pull off meat; discard skin, bone, and gristle. Chop meat; add to beans. Set aside.

3. Heat 2 tbsp. duck fat in a 5-qt. dutch oven over medium-high heat. Add pork and brown for 8 minutes. Add pancetta; cook for 5 minutes. Add remaining garlic, onions, and carrots; cook until lightly browned, about 10 minutes. Tie together oregano, thyme, and bay leaves with twine; add to pan with tomatoes; cook until liquid thickens, 8–10 minutes. Add wine; reduce by half. Add broth; boil. Reduce heat to medium-low; cook, uncovered, until liquid has thickened, about 1 hour. Discard herbs; set dutch oven aside.

4. Meanwhile, sear duck legs in 2 tbsp. duck fat in a 12" skillet over medium-high heat for 8 minutes; transfer to a plate. Brown sausages in the fat, about 8 minutes. Cut sausages into 1⁄2" slices. Pull duck meat off bones. Discard fat and bones. Stir duck and sausages into pork stew.

5. Heat oven to 300˚. Mix beans and pork stew in a 4-qt. earthenware casserole. Cover with bread crumbs; drizzle with remaining duck fat. Bake, uncovered, for 3 hours. Raise oven temperature to 500˚; cook cassoulet until crust is golden, about 5 minutes.

SERVES 6 – 8

PULLED PORK MAC n CHEESE

One 4-lb.Chef’s Line smoked pork butt

1 lb dried ridged pasta, preferably radiatore

Kosher salt

2 oz unsalted butter

2 small yellow onions, chopped

1/4 cup all-purpose flour

3-1/2 cups whole milk

1-1/2 cups dry white wine

2 Tbs. finely chopped fresh sage leaves

Freshly ground black pepper

4 oz. grated Gruyère

4 oz. grated Emmentaler

4 oz. grated fontina

2/3 cup panko

2 oz. finely grated Parmigiano-Reggiano

2 T extra-virgin olive oil

2 T thinly sliced fresh chives

Position a rack in the center of the oven and heat the oven to 325°F.

Meanwhile, cook the pasta in a large pot of well-salted water according to package directions until just barely al dente. Drain and set aside.

Shred the pork by hand, pulling it into 2-inch-long pieces. Discard the bone and any excess fat. Set aside 1 lb. of the pulled pork (about 4 cups) and save the rest for another use (see "Leftovers," below, for ideas).

Raise the oven temperature to 350°F. Melt the butter in a large 8-quart saucepan over medium heat. Add the onions, reduce the heat to low, and cook, stirring frequently, until golden and very soft, about 20 minutes.

Whisk in the flour and cook for 30 seconds. Whisk in the milk in a slow, steady stream. Raise the heat to medium high and whisk constantly until the mixture begins to thicken and bubble, 3 to 5 minutes.

Whisk in the white wine, sage, and a 1/2 tsp. each salt and pepper. Bring the mixture to a low simmer, whisking constantly.

Reduce the heat to low and use a wooden spoon to stir in the Gruyère, Emmentaler, and fontina. Stir in the reserved pork and pasta until well coated. Pour the mixture into a 12-inch cast-iron skillet.

In a small bowl, mix the panko, Parmigiano, and olive oil. Sprinkle evenly over the mixture in the skillet.

Bake until the topping is browned and the cheese sauce is bubbling through the topping and around the edges of the skillet, 40 to 45 minutes. (If the topping begins to brown too deeply, tent loosely with foil.) Let the macaroni and cheese rest for at least 15 minutes. Sprinkle with the chives and serve.