ANOTHER COLD WEATHER TREAT

I want to thank DSM Mikel Beyers from US Foods Houston for this recipe. Please send your ideas and recipes as well as any customers recipes to me. It would be great to have an entire week/month dedicated to just customer recipes.

Spicy Thai Chicken Chili with Sweet Cornbread Bites

 

Ingredients for Chili

1 stick butter, divided

2 pounds boneless, skinless chicken breasts, cubed into 1/2-inch pieces

1/4 cup all-purpose flour

1 large onion, chopped

1/4 cup red pepper, diced

1/4 cup green pepper, diced

2 cups Chef’s Line Thai Curry Chicken Stock reconstituted

1 cup heavy cream

2 tablespoons chili powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon cayenne pepper

1 tablespoon cracked black pepper

1 tablespoon kosher salt

2 (14.5-ounce) cans cannellini beans, drained

2 (4-ounce) cans mild diced green chiles

1/2 cup sour cream

1 1/2 cups grated Cheddar, for garnish

3 tablespoons chopped parsley leaves, for garnish

Directions for Chili

In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside.

Using the same Dutch oven, stir in the flour. This will create a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannellini beans, green chilies and the chicken and simmer for another 6 to 8 minutes. At the very end, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.

Ingredients for Corn bread

·         1 cup Milk

·         ¼ cup butter, melted

·         1 egg

·         1 ¼ cup yellow corn meal

·         ½ cup sugar

·         1 tablespoon baking powder

·         ½ teaspoon salt

Directions for Cornbread

Preheat oven to 400°F Liberally spray mini muffin pan with Quali Fry pan coating. In a large bowl beat milk, butter and egg with a wire whisk. In a separate bowl combine remaining ingredients. Combine all dry ingredients with wet ingredients all at the same time. Mix thoroughly. Fill mini muffin cups slightly over half full. Bake for 10 to 11 minutes.

 

 

JANUARY 3, 2012 - QUOTE OF THE DAY

“Remember that a very good sardine is always preferable to a not that good lobster.”

- Ferran Adria

A BIT OF CULINARY HISTORY - THE OMLETTE



The omelette is commonly thought to have originated in the Ancient Near East. Beaten eggs were mixed with chopped herbs, fried until firm, then sliced into wedges. This dish is thought to have travelled to Western Europe via the Middle East and North Africa, with each country adapting the original recipe to produce Italian frittata, Spanish tortilla and the French omelette.

The Spanish tortilla de patatas is a traditional and very popular thick omelette containing sliced potatoes sautéed in cooking oil. It often includes sliced onions too (tortilla de patata con cebolla), and less commonly other additional fillings such as cheese, bell peppers, and cooked diced ham.

WHEN IT GETS COLD - THIS IS PERFECT

Wild Mushroom Macaroni and Three Cheeses with Truffle Oil

 

 

 

1 1/2 cups sliced crimini mushrooms
1 1/2 cups sliced shitake mushrooms
2 tbsp oil or bacon fat
1 1/2 tbsp sherry vinegar
3 tbsp butter
3 tbsp flour
3 cup whole milk, warmed
4 oz herb chevre, crumbled
4 oz sharp cheddar, shredded
4 oz parmigiano reggiano, separated in 2 2oz piles
1 tbsp fresh thyme leaves
2 tsp fresh rosemary, minced
1 tsp fresh sage, minced
2-3 tbsp white truffle oil
1 tsp crushed red pepper flakes
1/2 cup panko
10 oz elbow pasta
kosher salt and fresh cracked black pepper

Preheat oven to 400 degrees. Place a large pot of water over high heat and cover. Place a large saute pan with 2 tbsp oil or lard over medium heat. Once the oil is hot, add the mushrooms to the pan and saute for 7-10 minutes or until the mushrooms are fully cooked and slightly caramelized. Toss or stir occasionally. Season with a pinch of kosher salt and black pepper then deglaze the pan with sherry vinegar. Allow all of the vinegar to cook out, then remove the mushrooms from the pan and set aside.

Begin the cheese sauce. Add 3 tbsp butter to a medium-sized sauce pan and place the pan on the stove over medium heat. Once all the butter is melted and hot, whisk in 3 tbsp flour. Cook the flour, whisking, for about 30 seconds , just long enough to get rid of the raw flour taste, but not long enough for the flour to start caramelizing. Add the thyme, rosemary, sage, and red pepper flakes. Continue stirring and allow the herbs to saute for about another 30 secpnds. Slowly pour in the milk while whisking continuously, so the roux and milk incorporate smoothly and there are no lumps. Allow the bechamel to come to a simmer (it won't gain it's full thickness until it does), stirring occassionally.

While waiting for the sauce to come to a simmer start the pasta. Liberally salt the pot of boiling water, almost to the point it tastes like sea water. This may take a few handfuls of salt . Add the pasta to the water and cook the pasta for a minute or two less than the suggested time on the box.
Once the bechamel has reached a simmer, stir in the chevre, cheddar, 2oz of parmigiano, and truffle oil until all the cheese has melted. Turn off the heat and and taste the sauce for seasoning levels. Season with salt and pepper as necessary. In small mixing bowl, mix together the panko and remaining 2oz of parmigiano reggiano.
Strain the pasta immediately once finished cooking. In a mixing bowl, toss the pasta, cheese sauce, and mushrooms together. Pour the macaroni and cheese into a deep glass or ceramic loaf pan and sprinkle the panko/parmigiano mixture evenly across the top. Bake the mac-n-cheese in the upper part of the oven for about 15 to 20 minutes or until the topping is golden and the cheese sauce is bubbly. Serve hot. Enjoy!

*if you're lucky enough to have a real truffle, feel free to substitute shaved truffle for the truffle oil!

TAKE A QUICK LOOK AT SOME 2012 CULINARY TRENDS

1.  Consumers Seek a Twist on the Familiar:

 Shell-shocked consumers are in no mood to take risks, but novel flavors still tingle their taste buds. Look for comfort foods with a twist (gourmet, ethnic, artisan, wood-fired) as well as innovation in familiar formats (sandwiches, wraps, pizza, pasta) rather than breakout items taken from less-familiar global cuisines.

2. Commodities Costs Drive Rustic Fare Made In-House:

 Commodity costs are rising, labor costs hold steady and diners demand rustic fare, the simple preparations of fresh ingredients. Result: operators will curtail purchases of value-added items in favor of cheaper cuts, beans, grains and produce that require more back-of-house prep to transform into honest, homestyle food.

3. The Next Steps in Local Sourcing:

 The rising use of seasonal and local items suits the less-is-more culinary trend. To facilitate flexible purchasing, growers, manufacturers, distributors and operators continue to work toward a more transparent, safe and efficient supply chain, streamlining workflow, recording every step and reducing waste.

4. Social Networking Influence Accelerates:

 Consumers increasingly trust friends and peers more than professional marketers. They’re taking control of social media to share their restaurant experiences and opinions with the public (via review sites such as OpenTable), with their own circles (via Facebook and Foursquare) or both (via Twitter). This helps some restaurants rocket to popularity and leaves others quiet.

5. Customers Want More Information:

 Consumers want transparency—looking for disclosure of everything from calories and allergens on menus to labor and local-sourcing practices. A small but growing number are serious about nutrition, labeling, sustainability and community involvement, and they are using such knowledge to make purchasing decisions.

6. Operators Try to Resist Discounting:

 The foodservice industry will continue to operate in a take-share environment, but discounting is cutting to the bone. To counter daily deals and other forms of discounting, operators turn to creative, sometimes in-the-moment, methods to reward their best customers, such as a free dessert out of the blue.

7. Brands Expand Through Flexible Formats:

 Format flexibility is required as restaurants cater to new around-the-clock dayparts, switch gears from fast-casual by day to full-service at night, or transform their kitchens into catering commissaries during slow times. This flexibility is also evidenced in streamlined, high-efficiency smaller-footprint units and brand extensions.

2012 STARTS WITH A BANG - ONE OF THE BEST SHOWS OF THE YEAR

37th Winter Fancy Food Show

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Each year the 17,000+ Winter Fancy Food Show attendees discover more than 80,000 products featuring the world's finest foods and beverages from more than 1,300 exhibitors representing 35+ countries.

http://www.specialtyfood.com/fancy-food-show/winter-fancy-food-show

THE PURPLE PIG - CHICAGO

Antipasti

Pork Fried Almonds with Rosemary & Garlic

Marinated Olives

Broccoli with Roasted Garlic
& Anchovy Vinaigrette

Charred Cauliflower, Toasted Breadcrumbs, Cornichons & Parsley

Shaved Brussel Sprouts, Pecorino Noce & Parmigiano Reggiano

Braised Baby Artichokes, Fingerling Potatoes,
Asiago & Salami Toscana

Salt-Roasted Beets, Whipped Goat Cheese & Pistachio Vinaigrette

Olive Oil-Poached Tuna with Greek Lima Beans

Calamari with Fregola, Radishes, Cucumbers & Pistachios

Burrata Pugliese, Acorn Squash, Crimini Mushrooms & Balsamic

Salad

Castelfranco, Sunchokes, Hazelnuts, Apple Cider Vinaigrette

Chanterelles, Apple & Celery Root With Truffle Vinaigrette

Tuscan Kale & Romaine Caesar Salad With Hard Boiled Quail Egg

Fried Items

Chorizo Stuffed Olives

Prosciutto Escarole Bread Balls

Deviled Egg with Arugula & Caper Berries

Fried Brussel Sprouts with Thyme, Lemon & Chili Flakes

Eggplant Parmesan Balls

Pig’s Ear with Crispy Kale, Pickled
Cherry Peppers & Fried Egg

Sardines with Shaved Fennel Salad & Lemon Vinaigrette

Panini

Salami Toscana, Goat Cheese & Black Olive Tapenade

Coppa with Provolone Cheese, Pickled Cherry Peppers &
Whole Grain Mustard

Porchetta with Salsa Verde

Smears

House Cured Lardo Iberico

Whipped Feta with Cucumbers

Mortadella, Balsamico & Pistachio

Pork Liver Pate

Pork Neck Bone Rillette & Mostarda

Pork Neck Bone Gravy with Ricotta

Roasted Bone Marrow with Herbs

Eggplant Caponata with Goat Cheese

a la Plancha, etc.

Meatball Slider with Parmesan & Arugula on Brioche

Pig's Tails Braised in Balsamic

Charred Green Onions with a Romesco Sauce

Morcilla with Honey Crisp Apples, Watercress & Saba

"JLT" with Fried Hen Egg & Lemon Aioli

Pork Sweetbreads with Fennel & Apricots

Jimmy's House Made Italian Sausage, Broccolini & Grapes

Milk Braised Pork Shoulder with Mashed Potatoes

Mussels with Pancetta, Crème Fraiche & Marjoram

Sepia with Almonds & Fried Rosemary

Chicken Thigh Kebabs, Fried Smashed Potatoes & Tzatziki

Pork Blade Steak with 'Nduja & Honey

Turkey Leg Confit, Crispy Lentils, Treviso, Endive & Agro Dolce

Scallop Spiedini with Chickpea Aioli

Octopus with Green Beans, Fingerling Potatoes & Salsa Verde

Albacore Tuna, Apple Fennel Salad and Salsa Genovese

Wagyu Sirloin Tip with Fingerling Potatoes Red Onions,
Olive & Bone Marrow Vinaigrette

"Gamba Roja" Spanish Red Shrimp A La Plancha

Lamb Saddle Milanese, Black Chickpeas, Kale, Yogurt Sauce

Porcini Rubbed Bone in Beef Tenderloin with Mushrooms & Aged Balsamic

Dolci

Lemon Panna Cotta
{with Pistachio Croccante}

Sicilian Iris
{Ricotta & Chocolate Chip filled Fried Brioche}

House-made Italian Wedding Cookies

Festa di Santa Lucia Crema
{Farro & Ricotta with Chocolate Sauce}

Panino con Nutella
{A Sweet Sandwich filled with a Chocolate Hazelnut
Spread, Marshmallow Cream & Bananas}

Bread Pudding with Marsala & Citrus
{Caramel Sauce & Whipped Cream}

Soft Serve Ice Cream
{Toasted Cinnamon Flavor or Pistachio Flavor}

Affogato
{Espresso over Toasted Cinnamon Soft Serve}

JANUARY 2, 2012 - QUOTE OF THE DAY

“There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.”

― James Beard

LET THE NEW YEAR'S RESOLUTIONS BEGIN

BLACK BEAN QUESADILLA

Ingredients

15 oz el Pasado black beans, rinsed

1/2 cup shredded Glenview Farms pepperjack

1/2 cup el Pasado chunky salsa

4 8-inch whole-wheat tortillas

2 tsp canola oil, divided

1 ripe avocado, diced

Preparation

1. Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.

Nutrition

Per serving: 377 calories; 16 g fat ( 5 g sat , 8 g mono ); 13 mg cholesterol; 46 g carbohydrates; 0 g added sugars; 13 g protein; 10 g fiber; 679 mg sodium; 581 mg potassium.

Nutrition Bonus: Calcium (25% daily value), Folate (23% dv), Iron (19% dv), Potassium (17% dv).

From EatingWell July/August 2010

JANUARY 1, 2012 - QUOTE OF THE DAY

"Be a yardstick of quality. Some people aren't used to an environment where excellence is expected."

Steve Jobs