MELTED CHEESE GOODNESS

Grilled Fontina, Mushroom, and Sage Sandwiches

Ingredients

3 tablespoons butter, 2 melted

1/2 pound mushrooms, cut into thin slices

1/4 teaspoon salt

1/8 teaspoon fresh-ground black pepper

4 teaspoons chopped fresh sage, or 1 1/4 teaspoons dried sage

8 slices from a large round loaf of country-style bread, or other bread

1/2 pound fontina, grated (about 2 cups)

Directions

1.      In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat. Add the mushrooms, salt, pepper, and dried sage, if using, and cook, stirring frequently, until golden brown, about 5 minutes. Stir in the fresh sage, if using. Put the mushrooms in a bowl and wipe out the pan.

2.      Using a pastry brush, coat one side of 4 slices of the bread with half of the melted butter. Put them, buttered-side down, on a work surface. Top the bread with the cheese and then the mushrooms. Cover with the remaining 4 slices of bread; brush the tops with the remaining melted butter.

3.      Heat the frying pan over moderately low heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.

Focaccia Reubens

Recipe by Dennis Leary

                                                               © Squire Fox

Ingredients

One 1/2-pound green cabbage, thinly sliced (4 cups)

2 tablespoons cider vinegar

1 tablespoon sugar

1/2 teaspoon kosher salt

Four 4-by-6-inch pieces of focaccia, split

1/4 cup ketchup

1/4 cup mayonnaise

Eight 1/4-inch-thick slices of Gruyère cheese (4 ounces)

1/2 pound thinly sliced corned beef

2 tablespoons unsalted butter, softened

Directions

1.      In a large bowl, toss the cabbage with the vinegar, sugar and salt. Let stand at room temperature, tossing occasionally, until softened, about 30 minutes.

2.      Heat a panini press or griddle. Arrange the focaccia on a work surface, cut sides up. In a small bowl, combine the ketchup with the mayonnaise. Spread the dressing on the bottom halves of the focaccia. Set a slice of Gruyère on the dressing. Top with the corned beef, pickled cabbage and the remaining slices of Gruyère. Close the sandwiches and spread the outsides of the focaccia with the softened butter.

3.      Add the sandwiches to the press and cook over moderate heat until the cheese has melted and the focaccia is crisp and golden, about 6 minutes. Cut each sandwich in half and serve right away.

Make Ahead

The cabbage can be refrigerated for up to 2 days.

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

GRILLING SEASON NEVER GOES AWAY

Grilled Skirt Steak with Fregola-Orange Salad

Recipe by Michael Schwartz

© David Nicolas

Ingredients

1/4 cup fregola (the Sardinian dot-shaped pasta)

1 pound skirt steak, cut crosswise into 6-inch pieces

1 tablespoon pure chile powder, such as ancho

Salt and freshly ground pepper

1/2 small red onion, sliced into 1/4-inch slabs

2 tablespoons fresh lemon juice

1/4 cup extra-virgin olive oil

1 fennel bulb—halved, cored and thinly sliced crosswise

2 medium navel oranges—peeled, quartered lengthwise and thinly sliced crosswise

5 ounces baby arugula

4 large radishes, thinly sliced

1/4 cup black olive tapenade

Directions

1.      Light a grill or preheat the broiler. In a saucepan of boiling salted water, cook the fregola until al dente, about 20 minutes. Drain and cool under running water; shake off the excess water.

2.      Meanwhile, rub the steaks with the chile powder and season with salt and pepper. Grill the steaks and the onion slabs over high heat for about 8 minutes, turning occasionally, for medium-rare meat and tender onions. Let the skirt steaks rest for about 10 minutes. Let the onions cool slightly, then coarsely chop them.

3.      In a large bowl, whisk the lemon juice into the olive oil and season with salt and pepper. Add the fennel, oranges, arugula, radishes, fregola and grilled onion and toss well. Thinly slice the skirt steaks across the grain and arrange on plates. Spoon the tapenade over the steaks, mound the salad alongside and serve.

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

TO MY FRIENDS IN CLEVELAND - SORRY I MISSED IT

Lola Bistro

2058 East 4th Street
Downtown Cleveland
216.621.5652View Map

 

Hours

LunchWeekdays 11:30a - 2:30p
DinnerMonday - Thursday 5 - 10pm
Friday & Saturday 5 - 11pm

Dinner Menu

Appetizers

Pig Ear Salad

orange, oilve, feta, roasted garlic 9

Beet & Apple Salad

beet, apple, blue cheese, walnut, frisée, arugala 10

Watercress & Endive Salad

apple, cherries, goat cheese, marcona almond 8

Beef Cheek Pierogi

wild mushrooms, horseradish, crème fraiche 12

Pork Belly

butternut squash, apple, blood orange, cilantro, ginger 12

Crispy Bone Marrow

various accompaniments 23

Ceviche

jalapeno, Fresno, red onion, lime 13

Oysters

mignonette, half dozen/ MP

Fois Gras au Torchon

cherry jam, brioche, mache

Today's Charcuterie

pickled vegetables, crostini, mustard 12

Entrees

Scallops

cauliflower, apple, pine nuts & raisins 20

Pacific Cod

flageolet beans, speck, orange, clams 28

Wild Steelhead Trout

potato, leek, salsify, smoke, sorrel 32

Sturgeon

sweet potato, cippolini onions, chorizo, lime, cilantro

Venison

parsnip, walnut, cabbage, apple, mizuna 32

Smoked Berkshire Pork Chop

chilies, cheesy polenta, BBQ onions 27

Calf Heart

celery root, fingerling potato, French horn mushrooms, salsa verde 27

Beef Hanger Steak

pickle sauce, chilies, Lola fries 27

Rib Eye

smoked garlic bone marrow butter, preserved lemon, arugula 35

Chicken

roasted breast, sausage, white beans, kale, Parmesan 25

Gnocchi

butternut, treviso, hazelnut, mushroom, ricotta salata 19

Desserts

Lemon Mousse

meringue cookie, lemon curd, caramelized grapefruit,
crystallized mint 9

Coconut-Pecan Chocolate Cake

spiced coconut sorbet, toasted coconut 9

Chocolate & Doughnuts

cinnamon hot chocolate, whipped cream, chef's choice of doughnuts 9

Apple Crisp

golden raisins, honey ice cream, apple chip 9

Pauline's

banana bread, caramel sour cream ice cream, caramelized banana 9

"6 A.M. Special"

brioche French toast, maple-bacon ice cream, caramelized apple 9

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

TRY A "STREET" LUNCH TODAY

CLASSIC STREET

DUMPLING SAMPLER a combination of our

varenyky, mandoo dumplings, and

stuffed mushrooms 14

SASHIMI thinly sliced seasonal fish with

spicy sesame mayonnaise, yuzu ponzu

sauce, smoked salt, pink peppercorns

and wasabi radish sprouts 12

KAYA TOAST a uniquely STREET

experience toasted bread spread thick

with coconut jam; served with a soft

fried egg drizzled in dark soy and white

pepper 11

SPINACH VARENYKY small Ukrainian

dumplings filled with spinach and a light

layer of salted cheese; boiled and then

pan fried served with sour cream, fried

onions and lemon marmalade 9

MANDOO VEGETABLE DUMPLINGS asian

vegetables and sweet potato noodles

with roasted ginger yam and sesame

dipping sauce 9

SHRIMP STUFFED SHITAKE MUSHROOMS

tempura fried shitake mushrooms filled

with a delicate shrimp mousse with

ponzu dipping sauce 11

MALAYSIAN BLACK PEPPER CLAMS

simmered in oyster sauce with cracked

black pepper, palm sugar, soy, and lime

12

TATSUTAGE FRIED CHICKEN marinated

with soy, mirin, and sake; crispy fried in

rice batter and topped with spicy kewpie

mayonnaise sauce served with pickled

vegetable slaw, and chilled soba noodles

16

SALADS

BHEL PURI Indian style potato salad made with

oven roasted sweet potato, toasted chickpeas,

puffed rice and Indian chat tossed in a tamarind

cilantro dressing 8

KOREAN RICE SALAD glazed black cod and a fried

egg atop chopped lettuce, brown rice, soybean

sprouts, shitake mushroom, nori, daikon radish,

tofu, and sunflower seeds in a spicy sweet

sesame dressing 15

OMAINE LEAF SALAD a caesar style salad with

subtle asian flavors: chopped duck egg, fried

shrimp, candied chiles and crispy rice over

shredded romaine lettuce 14

SAIGON BEEF OR CHICKEN SALAD marinated skirt

steak (or chicken breast), long beans, celery leaf,

carrots, cucumber, and tomatoes with a chopped

peanut, chile and soy lime dressing 15

NEW JERUSALEM BREAD SALAD chopped salad with

chickpeas, persian cucumber, tomato, feta,

parsley leaves, and greens; tossed with cumin

toasted olive bread drizzled with warm sumac oil

and fresh lemon 12

BLACK AND GOLD CEVICHE marinated seasonal fish

with golden chiles, cucumber, red onion and

cilantro topped with extra virgin olive oil and salsa

negra 11

SANDWICHES

VIETNAMESE PULLED PORK SANDWICH

slow roasted pork shoulder seasoned

with licorice root, anise, and peppercorn

spicy kaffir lime sauce, pickled vegetables

and served with a side of fried plantains

14

LEBANESE ZA ’ATAR CHICKEN WRAP oven

roasted chicken chopped and dusted with

za’atar spice mix; wrapped in toasted

lavash with baba ganouj, marinated

tomatoes, olives, cucumber lebni yogurt

and chopped harissa eggs 15

BRIOCHE CHEESEBURGER with all natural

angus beef, Vermont white cheddar,

homemade pickles and yuzu kosho

sauce; served with homemade potato

chips 13

FALAFEL WRAP homemade marble sized

falafel fritters tossed with tomato,

cucumber, pickled radish and shaved

lettuce; wrapped in lavash with tahini hot

sauce, baba ganouj, lemon oil and

tzatziki 11

BRAISED BEEF TACOS with caramelized

onions, chipotle salsa, cilantro, pickled

fresno chiles and cotija cheese 13

NUTELLA ON THE RISE

Nutella-Swirl Pound Cake

 

© Alexandra Grablewski. Cake Keeper Cakes Published 2009 by the Taunton Press

Recipe by Lauren Chattman

Ingredients

1 1/2 cups all-purpose flour, plus more for dusting

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

3/4 teaspoon baking powder

1/4 teaspoon salt

2 sticks unsalted butter, softened

1 1/4 cups sugar

One 13-ounce jar Nutella

Directions

1.      Preheat the oven to 325°. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.

2.      In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.

3.      Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.

4.      Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.

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

SPRING INSPIRATION

Spaghetti with Artichokes and Pancetta

© John Kernick

Recipe by Mario Batali

Ingredients

1 lemon, halved

8 baby artichokes (about 1 pound)

1/4 cup extra-virgin olive oil

1 medium onion, finely chopped

4 garlic cloves, thinly sliced

One 2-ounce piece of lardo or pancetta, cut into 1/4-inch dice

1/2 cup dry white wine

Kosher salt and freshly ground pepper

1 pound spaghetti

1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Directions

1.      Fill a large bowl with water. Squeeze in the juice from the lemon halves, then add the lemon halves to the water. Working with 1 artichoke at a time, peel off the dark green outer leaves. Cut off the top fourth of the artichoke; peel and trim the stem. Slice the artichoke lengthwise 1/8 inch thick and drop into the lemon water. Repeat with the remaining artichokes.

2.      In a saucepan, heat the oil. Add the onion, garlic and lardo and cook over moderate heat, stirring, until softened, about 10 minutes. Drain the artichokes; discard the lemon. Add the artichokes to the saucepan, cover and cook over moderately low heat, stirring, until almost tender, about 10 minutes. Add the white wine, cover and simmer over moderately low heat until tender, about 5 minutes. Season with salt and pepper.

3.      Meanwhile, in a large pot of boiling salted water, cook the spaghetti until al dente. Drain the pasta, reserving 1/4 cup of the pasta cooking water. Add the pasta and the reserved cooking water to the artichokes and toss over moderate heat for 1 minute. Remove from the heat, stir in the 1/4 cup of cheese and season with salt and pepper. Serve the pasta, passing more grated cheese at the table.

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

DOESN'T MATTER WHERE YOU YOU EAT THEM

Hot Wings

© Tina Rupp

Recipe by Sohui Kim and Ben Schneider  The Good Fork • Brooklyn, NY

The wonderfully spicy chicken wings that husband-and-wife owners Ben Schneider and Sohui Kim serve at their intimate, Asian-inflected restaurant are made with the popular Thai chile sauce Sriracha in place of the classic Frank's Red Hot sauce; the soothing accompaniment is a mix of sour cream spiked with rice vinegar.

Ingredients

1 cup sour cream

1/4 cup plus 1 tablespoon rice vinegar

3 scallions, white and tender green parts only, thinly sliced

Kosher salt and freshly ground pepper

1 cup Sriracha chile sauce

1 tablespoon sambal oelek or other Asian chile sauce

1 stick cold unsalted butter, cut into 8 pieces

Vegetable oil, for frying

3 pounds chicken wings, tips discarded, wings cut in half at the joint

Directions

1. In a bowl, mix the sour cream with 2 tablespoons of the rice vinegar and the scallions. Season with salt and pepper. Cover and refrigerate.
2. In a saucepan, combine the Sriracha, sambal oelek and the remaining 3 tablespoons of rice vinegar and bring to a boil. Remove from the heat and whisk in the butter until melted; keep warm.
3. In a large pot, heat 2 inches of oil to 375°. Pat the wings dry and fry in batches until crisp and cooked through, about 5 minutes. Drain on paper towels and season with salt and pepper. Transfer to a large bowl. Pour the hot chile sauce over the wings and toss to coat. Serve with the dipping sauce.

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

BAR SNACKS JUST GOT BETTER

Maple-Glazed Peanuts & Bacon

                                                                  © Lucy Schaeffer

Recipe by Meg Grace

The Redhead · Manhattan

"Because everything's better with bacon," reads the menu description for these addictive nuts. The sweet and salty snack has become so popular that the restaurant now sells it online in packs of three 8-ounce mason jars (theredheadnyc.com).

SERVINGS: Makes about 4 cups

MAKE-AHEAD

Ingredients

3 thick slices of bacon (3 ounces)

1 tablespoon thyme leaves, minced

1 tablespoon kosher salt

3/4 teaspoon Monarch Cajun Seasoning

1/2 teaspoon cayenne pepper

1/2 teaspoon dry mustard

3 cups unsalted roasted peanuts (1 pound)

1/2 cup pure maple syrup

Directions

1. Preheat the oven to 325°. In a medium skillet, cook the bacon over moderate heat until crisp. Transfer to paper towels to drain, then finely chop.
2. In a medium bowl, mix the thyme, salt, Cajun seasoning, cayenne and dry mustard. Add the peanuts, maple syrup and bacon and toss until the peanuts are evenly coated. Scrape the nuts onto a parchment paper–lined baking sheet and roast for about 30 minutes, stirring once, until the maple syrup has thickened. Let the peanuts cool completely, stirring frequently to break up any large clumps. Transfer the peanuts to glass jars or a large bowl and serve.

Make Ahead

The peanuts can be stored in an airtight container for up to 5 days.

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

A DECADENT HOT DOG - BASEBALL SEASON IS HERE

Hot Dog Melts

 

© Lucy Schaeffer

Recipe by Wolfgang Puck

Wolfgang Puck of Spago may be the ultimate L.A. chef, but he grew up in Vienna, and the food there is one of his touchstones. These sausages, called Wiener Würstchen, are a favorite from his childhood. He splits the dogs, fills them with cheese and wraps them in bacon. Once they've been roasted, he serves them on a bun with a spicy horseradish mustard. Although they may seem over the top, they're irresistible.

Ingredients

1/2 cup plus 2 tablespoons mayonnaise

1/4 cup sour cream

1/4 cup drained prepared horseradish

1/4 cup Dijon mustard

1 tablespoon honey

1 tablespoon minced shallots

1 tablespoon minced chives

1 tablespoon fresh lemon juice

Salt and freshly ground pepper

6 slices Gruyère cheese (3 ounces)

6 all-beef hot dogs, slit lengthwise

6 thin slices of lean bacon

6 hot dog buns

Directions

1. Preheat the oven to 425°. In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, honey, shallots, chives and lemon juice and season with salt and pepper.
2. Place a slice of cheese in the center of each splayed hot dog, breaking the slice if necessary to fit it in. Wrap a slice of bacon around each hot dog and secure it with toothpicks.
3. Arrange the hot dogs on a rimmed baking sheet and bake in the upper third of the oven until the bacon is crisp, about 12 minutes. Place each hot dog in a bun and serve, passing the horseradish sauce on the side.

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