SPRING SCOOP IDEAS CONTINUE

 WE ARE ABOUT TO LAUNCH THE NEXT SET

OF SCOOP ITEMS IN JUST A FEW DAYS.

BUT IDEAS FOR OUR OTHER SCOOP ITEMS

KEEP ROLLING IN...

THOUGHT I WOULD SHARE A FEW

Blue Cheese Fondue Meatballs

64/1.5 oz meatballs (before cooking)

Ingredients

5# Chef Line Pat LaFrieda Short Rib Chopped Beef

1# Panko

1 c Pasteurized Egg

Salt & Pepper

2 oz Fresh Chive, chopped

2 oz Fresh Thyme, chopped

Procedure

Mix ingredients together well. Let rest 1 hour in refrigeration.

Portion into 1.5 oz meatballs. Cook on sheetpan until browned and cook through.

Place into blue cheese fondue, simmer for 20 min. Serve hot.

      

         Blue Cheese Fondue

         1 qt Heavy Cream

         1 qt Half & Half

         1# Glenview Farms Marbled Blue Jack

         Salt & Pepper

        

         Heat the cream and half & half to a boil. Simmer 5 minutes.

         Add the marbled blue jack. Whisk to incorporate.

         Adjust seasoning. Hold warm until adding the meatballs.

Blackened Salmon Slider with Remoulade Sauce

48 portions

Ingredients

48 ea Chef’s Line Salmon Slider

8 oz Monarch Cajun Spice

4 c Monarch Extra Heavy Mayo

1 c Rycoff Sexton Stone Ground Mustard

½ c Fresh Squeezed Lemon Juice

1 c Red Pepper, diced

Salt & Pepper

Procedure

Dust the salmon sliders with the Cajun spice. Sear on flattop griddle until browned on both sides. Finish and/or hold in oven until service.

Mix together the mayo, mustard, lemon juice and red peppers. Season.

Refrigerate the remoulade for 1 hr prior to service.

Top each salmon slider with a spoonful of remoulade and garnish with micro cilantro.

BBQ Pulled Pork Taco with Curry Slaw

48 portions

Ingredients

1 pc Chef’s Line Smoked Pork Butt

2 c Monarch BBQ Sauce

48 ea 6” Flour Tortillas

48 oz Metro Deli Curry Cole Slaw

Procedure

Heat smoked pork butt until hot throughout. Pull.

Toss with the BBQ sauce. Add a small amount at a time.

Heat flour tortillas just before service.

Build taco onto flour tortilla. BBQ pork then the curry slaw.

Mini Tomato Mozzarella Calzone with Chunky Marinara

54 portions

Ingredients

2 bx Molly’s Kitchen Smoked Mozzarella & Tomato Empanada

½ cn Roseli Chunky Marinara

Procedure

Heat empanada according to directions.

Heat the chunky marinara until hot throughout.

Serve the mini “calzone” on platter with a side of the marinara.

Wild Blueberry & Lemon Croissant Pudding with Lemon Glaze

30 portions

Ingredients

1 cs Chef’s Line Wild Blueberry & Lemon Croissant Pudding

½ c Fresh Squeezed Lemon Juice

2# Confectioner’s Sugar

Procedure

Remove croissant pudding from the internal wrapping.

Place on a sheet pan. Bake according to instructions.

Mix together the confectioners sugar and lemon juice to make the glaze.

As soon a croissant puddings come out of the oven, drizzle with the glaze.

Reserve glaze for service.

Habanero Jack Meatloaf Sliders

48 portions

Ingredients

5# Chef’s Line Pat LaFrieda Shortrib Chopped Beef

2# Panko

2 c Pasteurized Eggs

1 c BBQ Sauce

1 c yellow mustard

Salt & pepper

Procedure

Mix together all of the meatloaf ingredients. Chill for 1 hour.

Bake in loaf pans for 1 hour until cooked throughout.

Chill overnight. Cut into slider portions.

Sear to reheat. Top with ½ slice of habanero jack cheese.

Place onto a warm slider bun. Serve immediately.

Harissa Dusted Salmon Slider with Cucumber Raita

48 portions

Ingredients

48 ea Chef’s Line Salmon slider

1 tube Harissa paste

Procedure

Thin the Harissa paste with a small amount of warm water.

Sear the salmon sliders on both sides until browned.

Brush with the Harissa paste, finish in preheated oven.

Serve hot with a dollop of Cucumber Raita.

      Cucumber Raita

      2 c Sour Cream

      ½ c Red Onion, fine diced

      ½ c Cucumber, peeled, seeded & diced

      1 T Fresh Dill, chopped

      Mix together all ingredients. Refrigerate 1 hour before use.

Sweet Chili BBQ Ribs

48 portions

Ingredients

4 racks Chef’s Line Smoke Back Ribs

2 c Sweet Chili Sauce

Procedure

Brush ribs with ½ of the sweet chili sauce.

Heat until ribs are hot throughout. About 30 minutes.

Cut into individual pieces. Toss with the remainder of sweet chili sauce.

Keep hot until service.

Steak & Cilantro Empanadas with Spicy Guacamole

54 portions

Ingredients

2 bx Molly’s Kitchen Steak & Cilantro Empanadas

24 oz Spicy Guacamole

Procedure

Heat empanadas according to instructions.

Serve on a platter with guacamole as a dipping sauce.

Chocolate Croissant Pudding with Pecan Bacon Brittle

30 portions

Ingredients

1 cs Chef’s Line Cark Chocolate Croissant Pudding

2 c Chopped Pecans

1 c Chopped Cooked Bacon

2 c Sugar in the Raw

Procedure

Heat sugar to hard ball stage with a small amount of water.

Fold in the pecans. Allow to cool slightly. Fold in the bacon.

Layout flat on silpat mat. Cool. Chop into a fine dust.

Heat the croissant pudding according to instructions.

Sprinkle with pecan bacon brittle.

Serve warm. Whipped cream is optional.



SIMPLE LEMON CAKE

Credit: André Baranowski

SERVES 8 – 10

INGREDIENTS

1 tbsp. butter, plus 8 tbsp. melted
2 tbsp. fine dry bread crumbs
1/2 cup whole blanched almonds
1 1/2 cups flour
1 tsp. baking powder
3/4 tsp. fine salt
1 1/3 cups plus 2 tbsp. sugar
2 eggs
1/2 cup milk, at room temperature
2 tbsp. lemon extract
Zest and juice of 2 lemons (Meyer when available – Dec – Apr)

INSTRUCTIONS

1. Heat oven to 350°. Grease a loaf pan measuring 8 1/2" x 4 1/2" x 2 3/4" with 1 tbsp. of the butter and dust it with the bread crumbs. Invert and tap out excess crumbs; set aside. In a food processor, grind the almonds until very fine, about 1 minute; set aside. In a bowl, sift together flour, baking powder, and salt and set aside.

2. Put the remaining butter into a large bowl and add 1 cup of the sugar. Mix with an electric mixer on low speed until combined, about 1 minute. Add the eggs, one at a time, beating just long enough to incorporate, about 30 seconds. Add the flour mixture and milk mixture in 3 batches, beginning and ending with the flour. Beat until mixed after each addition, scraping down the sides of the bowl with a rubber spatula, about 3 minutes total. Mix in the lemon extract. With the spatula, fold in the lemon zest and ground almonds. (The mixture will be thin.) Turn batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean and dry, about 65 minutes.

3. Transfer the pan to a cooling rack. Prepare the glaze: Combine remaining sugar and lemon juice in a small saucepan over medium heat and cook, stirring, until sugar is dissolved, about 2 minutes. (Do not boil.) Brush the glaze over the hot cake. (The excess liquid may pool along the sides of the pan; it will absorb completely as it sits.) Once the cake has absorbed all the liquid, turn it out of the pan and allow it to cool upright on a rack. Once it's cool, wrap the cake with plastic wrap and let stand at room temperature for 24 hours before serving.

This article was first published in Saveur in Issue #110

I LOVE THE COMBINATIONS OF FLAVOR

The Kindergarten
fresh baked bread, choose your favorite cheese–$6.00

Wake and Bacon
fresh amish farmed fried eggs,crisp bacon, american–$8.50

Porky Cheese
honey ham, crisp bacon, swiss–$9.50

Westside Monte Cristo
honey ham, smoked turkey, swiss, american, crispy beer battered and deep fried, mixed berry preserves–$11.00

Summer Chicken
grilled chicken, lettuce, tomato, havarti, roasted garlic herb dressing–$10.50

Winter Chicken
grilled chicken, honey tomato chipotle sauce, pepper-jack–$10.00

Blackened Chicken
cast iron blackened, grilled peppers & onions, provolone–$10.50

BBQ Chicken
grilled chicken, grilled onions, sharp cheddar–$10.00

Chorizo and Potato
freshly ground spicy mexican sausage, potato hash, sharp cheddar–$9.00

Smokey Russian
smoked turkey, fresh napa vodka kraut, smoked gouda, russian dressing–$10.50

Municipal Stadium Magic
locally produced bratwurst, fresh napa vodka kraut, grilled peppers, american–$10.00

Hot Italian
grilled salami, honey ham, pepperoni, sun-dried tomato pesto, roasted garlic, provolone–$10.50

Parma, Italy
crispy breaded chicken breast, sun-dried tomato pesto, roasted garlic, provolone–$10.50

The Godfather
3 cheese lasagna, hearty red sauce, provolone, garlic spiked bread, provolone–$12.00

The Dude Abides
homemade meatballs, fried mozzarella cheese sticks, rich marinara, provolone & romano–$12.00

The Parmageddon
2 potato & cheese pierogi, fresh napa vodka kraut, grilled onions, cheddar–$10.50

Turtle Pizza Roll Melt
authentic pizza rolls, homemade marinara, basil pesto cream cheese, provolone, romano–$10.50

Gyro Melt
slow roasted beef & lamb, tzatziki cucumber yogurt sauce, fresh tomato & sweet onions, feta, muenster–$11.00

The Lake Erie Monster
crispy battered jumbo haddock fillet, american, jalapeno tartar sauce–$13.50

North Coast Shores
handmade crab cakes, wilted garlic spinach, roasted red pepper, herbed cream cheese–$14.00

Rising Sun Melt
daily asian marinated fish or seafood selection, ginger wasabi dressing, lettuce, tomato, muenster–Market Price (ask your sever for today’s selection and preparation)

Purple Parma
crispy breaded eggplant, grilled tomato, sun-dried tomato pesto, roasted garlic, provolone cheese–$9.50

Big Popper
fresh jalapeno peppers, cheddar, herbed cream cheese, crispy battered and deep-fried, mixed berry preserves–$10.50

Roasted Vegetable
zucchini, eggplant, yellow squash, carrots, sun-dried tomato pesto, muenster–$9.00

Mushroom Melt
garlic portabellas, caramel port onions, provolone–$9.00

Spinach Pie
wilted garlic spinach, roasted red peppers, grilled onions, feta–$9.00

Grilled Peanut Butter and Banana
freshly made peanut butter, caramelized banana, sweet cream cheese, mixed berry preserves–$9.00

Half Combo
half kindergarten, soup cup and salad with cheese (cheddar, feta, or blue). Fries and slaw not included.–$7.50

NEXT - el Bulli

When asked next time "Chef Bill what has been your favorite meal?"

My answer will have to be NEXT - homage to the famed el Bulli

29 truly amazing courses

I will do my best to describe the experience...

better yet, enjoy the pictures.

2004 nitro caipirinha with tarragon concentrate

2000 hot/cold trout roe tempura

2005 spherical olives

1991 coca of avocado pear, anchovies and green onion

2003 iberico sandwich

2001 golden egg

2007 black sesame spongecake and miso

1998 chicken liquid croquettes

1997 smoke foam

2003 carrot air with coconut milk

1997 cuttlefish and coconut ravioli with soy, ginger and mint

1992 savory tomato ice with oregano and almond milk pudding

2001 hot crab aspic with mini corn cous-cous

2000 cauiliflower cous-cous with solid aromatic herb sauce

1988 suquet of prawns

1998 potato tortilla by marc singla

1989 trumpet carpaccio

1987 red mullet gaudi

2007 nasturtium with eel, bonemarrow and cucumber

2000 civet of rabbit with hot apple jelly

2009 gorgonzola globe

1999 foie gras caramel custard

1996 spice plate

2009 mint pond

1997 chocolate in textures

2010 chocolate donuts

1993 creme flute

1989 puff pastry web

2004 passionfruit marshmallow - the farewell

ProStart - Helping Culinary Students Suceed

With national and local support from industry members, educators, the National Restaurant Association Educational Foundation (NRAEF) and state restaurant association partners, ProStart^® reaches more than 90,000 students in 1,700 high schools across 47 states, Guam, and U.S. military bases.

From culinary techniques to management skills, ProStart’s industry-driven curriculum provides real-life experience opportunities and builds practical skills and a foundation that will last a lifetime.

ProStart National Certificate of Achievement

Students who have completed the requirements of the ProStart program are awarded an industry-recognized certificate – the ProStart National Certificate of Achievement.  To earn the certificate, students pass two national exams, demonstrate a mastery of foundational skills and work 400 mentored hours.

Students who receive the certificate are eligible for NRAEF scholarship opportunities and course credits at more than 75 of the country’s leading hospitality and culinary arts colleges and universities.

Whether its ProStart or Chefs Move to Schools,

friends like @ChefSpike do their part.

 

President Bill Clinton Visits Chicago to Deliver Special Keynote Presentation at 2012 National Restaurant Association Restaurant, Hotel-Motel Show

Posted by NRA Staff on May 6, 2012 7:53 PM

The former president praised the National Restaurant Association's Kids LiveWell program as an example of effective cooperation. Launched by the NRA in collaboration with Healthy Dining last summer, Kids LiveWell helps restaurateurs identify and promote healthy kids' menu options. Since the program's launch the number of participating restaurants companies has more than quadrupled.

"Thank you for all that's being done through your initiatives to help our kids have a healthier future," President Clinton said. "What works is what [restaurateurs] are doing to feed kids and help them eat healthier. What works is cooperation."

He noted that the fight against childhood obesity is a top domestic priority for his Clinton Foundation. The foundation several years ago launched the Alliance for a Healthier Generation with the American Heart Association to tackle rising rates of childhood obesity.

"Childhood obesity is a 30-year problem with no single cause, no single solution and no villain," he said. He praised the voluntary collaborative efforts of soft drink manufacturers to reduce the calorie count of beverages in school vending machines and cafeterias, and work by foodservice manufacturers and distributors to increase the nutrition value of school lunches.

CHILDHOOD MEMORIES

We all have that favorite childhood food memory.

If you had the pleasure of growing up in NYC, you have many. From your favorite hot dog cart outside Yankee Stadium to a great bagel to the often copied Egg Cream.

For some, just a taste brings us right back to the days when the only thing we worried about was there going to enough time to finish all 9 innings.

Here is the recipe. To do it correctly, it needs to be in an old school Coca Cola glass. It will bring back the good ol' days.

New York Egg Cream Recipe

(does not contain eggs or cream)

Ingredients:

½ c cold whole milk*
1 c bottled seltzer
2 T chocolate syrup**

* Skim or 1% milk won't foam as well

** Fox's U-Bet Chocolate Syrup is used in New York.

Preparation:
Pour 1/2 inch of cold milk into a tall soda glass. Add seltzer or club soda to within 1 inch of the top of the glass; stir vigorously with a long spoon (this will cause it to become white and bubbly with a good head of foam).
Very gently pour 2 tablespoons of chocolate syrup slowly down the inside of the glass; briskly stir with a long spoon only at the bottom of the glass where the chocolate sits. The resulting drink should have a dark brown bottom and a 1-inch high pure white foam top (if you mix it too much, the foam disappears).
NOTE: Do not let Egg Cream sit for a long period of time-5 minutes or more; it will go flat.
Makes 1 serving.

WHAT CAN YOU DO WITH THE CHEF'S LINE LAFRIEDA SHORTRIB BURGER??

TOP IT:

AVOCADO & HABABNERO JACK

FRIED EGG & PORK BELLY

FOIE GRAS & FIG JAM

SWEET CHILI SAUCE & DUCK CRACKLIN'S

SURE...LETTUCE & TOMATO WORKS

BUT...

WOULD YOU PUT KETCHUP ON PRIME RIB??

WOULD YOU HANG A PICASSO IN THE CLOSET?

WOULD YOU ...YOU GET THE POINT.

SOMETHINGS WERE MEANT TO BE

THE CHEF'S LINE LAFRIEDA SHORTRIB BURGER

&

THE CHEF'S LINE CROISSANT BUN

NOW, WHERE CAN YOU GO WITH THAT?

ANYWHERE YOUR TASTEBUDS WOULD LIKE TO GO

SEND ME YOU COMMENTS.

I LOVE TO HEAR YOUR IDEAS.

VIDEO PRODUCTION NOT AS EASY AS YOU THINK

WE HAVE HAD APPROX 32,000 HITS ON THE YOUTUBE - USFOOD CHANNEL

WE HAVE SHOT SOME 45 VIDEOS IN THAT TIME.

SOMETIMES IT HAPPENS WITH ONE TAKE....

BUT MOST OF THE TIME, IT TAKES JUST A FEW MORE.

FOR A PEEK OF WHAT REALLY HAPPENS DURING A VIDEO SHOOT.

CHECK OUT THE CHEF BILL BLOOPERS

http://www.youtube.com/user/Usfoods

THANKS FOR ALL YOUR SUPPORT