HAPPY JACK PANCAKE HOUSE - OCEAN CITY MARYLAND

Remember that this only works with the Monarch Multipurpose Pumpkin Spice Baking Mix

Pancakes, Muffins, Cookies, etc..Here is the pancake recipe.

The Best Pumpkin Pancakes

3 ½ c Monarch Multipurpose Pumpkin Spice Baking Mix            

1 ½ c Water

2 ea Large Eggs

4 T AP Flour

Place water and eggs in mixing bowl.

Add pumpkin mix and flour. Mix until well blended with wire whisk.

Let mixture stand for one minute.

Cook pancakes until preheated (375F) griddle. 1 ½ minutes on each side.

Serve hot.

Rykoff Sexton Pure Maple Syrup is a perfect accompaniment.

ADD INS:

toasted coconut, raisins, chocolate chips, toasted pecans, etc

HAPPY JACK PANCAKE HOUSE 

BREAKFAST MENU 

PANCAKES Pancake orders include three pancakes sprinkled with powdered sugar Add a scoop of vanilla ice cream for 1.99
Blueberry Pancakes Fresh blueberries mixed right into the batter.	8.25
Apple Pancakes Warm cinnamon-apple topping sprinkled with cinnamon-sugar and served with apple butter.	8.25
Pecan Pancakes Crushed pecans throughout add a crunch!	8.25
Old Fashioned Pancakes A stack of our classic golden pancakes.	6.25
Silver Dollar Pancakes Twelve silver dollar-sized pancakes -fun to eat!	6.25
Pancake Sandwich Two eggs any style sandwiched between three pancakes.	8.25
Pigs in a Blanket Three pancakes wrapped around three sausage links.	8.25
Sweet Potato Pancakes Made with delicious, heart-healthy cinnomon sweet potato batter.	8.35
Coconut Pancakes A new twist on an old favorite made with coconut milk and coconut flakes.	8.25
Banana Pancakes Made with fresh sliced banana.	8.25
Bacon Pancakes Bits of crispy bacon right in the batter.	8.25
Strawberry Pancakes Our pancakes topped with strawberry topping and whipped cream.	8.25
Chocolate Chip Pancakes Tiny semi-sweet chocolate chips sprinkled throughout and wipped cream on top.	8.25
M & M Pancakes Filled with milk chocolate M&M's YUM!.	8.25
Peanut Butter Chip Pancakes Reese's® peanut butter chips sprinkled throughout and whipped cream on top.	8.25
Buckwheat Pancakes A healthier take on our classics made with buckwheat batter.	8.35
Cinnamon Bun Pancakes Cinnamon throughout topped with icing.	8.25

BELGIAN WAFFLES Our Belgian waffles are sprinkled with powdered sugar Add a scoop of vanilla ice cream for 1.99
Strawberry Waffle A golden Belgian waffle with strawberry topping and whipped cream.	8.55
Golden Waffle Our classic Belgian waffle.	7.55
Pecan Waffle Filled with crunchy crushed pecans.	8.55
Smokehouse Waffle Bits of crispy bacon sprinkled throughout.	8.55
Blueberry Waffle Fresh blueberries mixed right into the batter.	8.55

OMELETTES Our Omelettes include either a Side of Pancakes, Toast, Biscuit or Homefries No Cholesterol eggs or egg white omelettes are available for an additional .99 Onions, Mushrooms, Peppers, Tomato, Salsa, Fresh Spinach, Cheese - Available .99 extra each.
Cheese - 7.99	Cheese Steak Omelette - 8.79
Ham and Cheese - 8.89	Scrapple and Cheese - 8.79
Bacon and Cheese - 8.89	Feta, Spinach and Tomato - 8.89
Sausage and Cheese - 8.89	Chicken Fajita Omelette - 8.99 Filled with grilled chicken, onion, green peppers and cheese, topped with salsa.
Santa Fe Omelette With Hot Sausage - 8.89 Filled with spicy chorizo sausage and cheese. Topped with salsa.	Fire Cracker Omelette - 9.99 Packed with spicy chorizo sausage, Monterey Jack cheese and jalapeños.
Western - 8.89 Filled with ham, cheese, onions and green peppers.	Veggie - 8.99 Filled with green peppers, onions, cheese mushrooms & tomatoes.
Farmers Omelette - 10.39 Filled with potatoes, cheese, ham, bacon green peppers and onions.

EGGS Egg combinations include Two Eggs, Home Fries and either a Side of Pancakes, Toast or a Biscuit Add Cheese .99 • Add any pancake topping for only .99
Two Eggs - 6.49	Scrapple & Eggs - 8.59 Fresh Sliced RAPA Scrapple
Ham & Eggs - 8.59 Sliced Premium Ham	Bacon & Eggs - 8.59 Hormel Applewood Smoked Bacon
Sausage & Eggs - 8.59 Pork Links or Turkey Sausage Patties

FEATURED ITEMS Served with either a Side of Pancakes, Biscuit or Toast Add any pancake topping for only .99
Genuine Seafood Omelette Stuffed with Shrimp & Crabmeat seasoned with Old Bay	12.99
Eggs Benedict Two poached eggs & Canadian bacon on top of an English muffin covered in Hollandaise. Includes Home Fries Add crabmeat 14.99	12.99
Steak & Eggs A tender 8 oz. filet cut steak with two eggs and home fries.	14.99
Huevos Rancheros Eggs Two eggs, Chorizo sausage, cheese and green chiles in a flour tortilla covered in enchilada sauce.	11.29
Bob’s Benedict Two poached eggs on top of biscuits covered in Sausage Country Gravy. Includes Home Fries	10.39
NEW! Caprese Omelette Fresh mozzarella pearls with fresh basil and tomato drizzled with balsamic glaze	11.99
Happy Jack’s Country Breakfast Three eggs, two meats and home fries	12.99

MORE FAVORITES
French Toast Three slices of thick bread dipped in cinnamon-vanilla egg batter and grilled to golden brown. Add fruit topping 0.99 Add caramel and bananas 1.99	6.99
Creamed Chipped Beef Served on toast or biscuits with homefries Served on pancakes or waffle with homefries	8.89 9.79
Sausage Gravy Served on toast or biscuits with homefries Served on pancakes or waffle with homefries	8.89 9.79

SIDE ORDERS
Scrapple - 3.35	Yogurts - 2.25
Bacon - 3.35	Fresh Fruit Cup - 3.49
Ham - 3.35	Toast (white, wheat or rye) - 1.79
Sausage - 3.35	Two Biscuits 2.30
Turkey Sausage - 3.35	English Muffin 2.30
Home Fries - 1.99	Bagel with Cream Cheese or Jelly 2.99
Cold Cereal 2.25	Side Chipped Beef or Sausage Gravy 3.35
Cold Cereal with banana 3.25

CHICAGO GOURMET - SEPT 26, 27, 28

A weekend of amazing Food, Wine and Food Fanatics.

Chef Tom Macrina - Philadelphia 

(ACF President)

Chef Mike Miello - Metro NY

Chef Steven Grostick - Detroit

Chef Matthew Dean - Streator

With the likes of Chicago Icon's:

Bill Kim - Belly Q

Stephanie Izard - Girl & the Goat

Rick Bayless - Frontera Grill

Jared Van Camp - Old Town Social

Jimmy Bannos Jr - Purple Pig

Not to mention from across the country and the globe:

Spike Mendelsohn - Good Stuff Eatery, Washington DC

Sergi Arola - Hotel Arts, Barcelona

Jamie Bissonette - Coppa, Boston

...and so many more

Check back over the weekend for updates of all the activities.

FALL SCOOP 2014 LAUNCHES TODAY

Monarch Pickle Fries

- Use on a Grilled Cuban Pannini for a new twist

- Great as a bar snack with a Chipotle Ranch Dipping Sauce

Cross Valley Farms Mini Heirloom Tomatoes

- Update on the Classic Caprese Salad - Fresh Basil, EVOO & Fresh Mozzarella

- Use to create a signature sauce for pasta, shrimp or chicken

Chef's Line Craft Artisian Sodas

- Let your Mixologists have some fun with these, Cuba Libre to Moscow Mule.

- Grab & Go have a great new look without HFCS and artificial ingredients

Monarch White & Sweet Potato Frites

- Use an appetizer, side or ingredient.

-

SUMMER SCOOP 2014 - Chef's Line Black Bean Burger

The natural fit is to put the Chef's Line Black Bean Burger on the 

new Hilltop Hearth Greek Yogurt Wheat Bun and finish it with the

Chef's Line Greek Yogurt Tzatziki.

It will give you a nice kick from the burger and cool down with 

the creamy tzatziki.

But if you want to try something a bit more adventurous...

BLACK BEAN BURGER with SALSA FRESCA & AVOCADO CREMA

Credit: Helen Rosner

6 ea Chef’s Line Black Bean Burger

FOR THE SALSA FRESCA

3 medium tomatoes, cored, seeded and finely chopped

2 cloves garlic, minced

¼ cup red wine vinegar

2 tbsp. finely chopped cilantro

 FOR THE AVOCADO CREMA

½ cup sour cream

2 tbsp. freshly squeezed lime juice

2 avocados, halved, pitted, and peeled

6 hamburger buns

½ c cormeal, for dredging

¼ c Rykoff Sexton Rice Bran Oil

Make the salsa: Mix vinegar, cilantro, tomatoes, garlic, and salt and pepper in a bowl. Cover with plastic wrap and let sit 20 minutes to allow flavors to marry.

To make the avocado crema: Combine sour cream, lime juice, avocado, and salt and pepper in a blender, and puree until smooth. Transfer to a bowl and cover with plastic wrap; store in the refrigerator until ready to use.

Heat 2 tbsp. oil in skillet over medium-high heat. Dredge 3 burgers in cornmeal, and cook, flipping once, until toasted on each side and cooked through, about 4 minutes. Repeat with remaining oil, burgers, and cornmeal. 

Spread the bottom half of each bun with avocado crema, top with a burger and some salsa and serve.

Saveur June 17, 2014

SUMMER SCOOP 2014 - Smoked Beef Brisket

Looking for ideas for the new Chef's Line Smoked Beef Brisket?

Check out http://usfoods.com for recipes.

Here are just a few of the recipes you will find.

or maybe a few ideas for BBQ Sauce...

Moonshine BBQ Sauce
2 c Monarch Sweet & Spicy BBQ Sauce
1/2 c Onyx Moonshine
1/4 c Metro Deli Secret Spicy Sauce

Heat all ingredients. Baste brisket with sauce to reheat.

Kentucky Bourbon BBQ Sauce
2 c Monarch Sweet & Spicy BBQ Sauce
1/2 c Kentucky Bourbon
1/4 c Dijon Mustard

Heat all ingredients. Baste brisket with sauce to reheat.

Sweet & Sour BBQ Sauce
2 c Grape Jelly
2 c Chili Sauce

Heat all ingredients/ Baste brisket with sauce to reheat.

What ideas do your Chef's have for the Chef's Line Smoked Beef Brisket?

SUMMER SCOOP 2014 - Puzzle Potatoes

SUMMER SCOOP 2014

Not just for kids...

What can you do with these cool Tetris shaped potatoes??

Anything.

The creativity shown by Chefs in reinventing the French Fry 

can now go be extended to Monarch Puzzle Potatoes.

Let's see how many we can name...

1. Animal Puzzles - Melted Cheese, Grilled Onions & 1000 Island

2. Puzzle Poutine - Cheese Curd and Gravy

3. Truffled Puzzle Fries - Toss with Truffle Salt or Truffle Oil

4. Triple P - Parmesean Puzzle Potato

5. Puzzled Nachos - Pepperjack Cheese, Jalapenos, Salsa & Guacamole

6. Loaded Puzzle - Topped with Cheddar, Bacon, Scallions & Sour Cream

7. Buffalo Blue Cheese Puzzles - Dust with Monarch Buffalo Seasoning and top with Crumbled Blue Cheese

8. Cincinnati Chili Puzzles - Top with Chili, Cheese & Onions

9. Pepperoni Pizza Puzzle - Top with Crisp Pepperoni, Mozzarella & Marinara

10. Puzzle Croutons - Deep Fry extra crispy, toss with garlic salt & parmesean.

Use instead of croutons in your next salad.

Now it's time to see what your Chefs can do with these... Let me know.

SPRING IS FINALLY HERE....kind of

This was the winter that wouldn't give up. We are finally seeing some nicer weather on the East Coast, as it snows in the West. That is as close as we are going to get to Spring and before you know it, Summer will be here and we will be complaining about the heat.

Now, let's talk food.

We are still seeing ramps, fiddleheads and morels.

I had the chance to work with a Certified Master Chef recently and

we used each of these ingredients which are in abundance

right now and then they will go away until next year.

And that is OK!!!

We should be looking at our food in that way, eat what is in season for the sheer fact that it so much better tasting and normally more cost effective.

Here are just a few ideas for these amazing ingredients.

ROASTED CAULIFLOWER & CHANTRELLES

1 head cauliflower, broken or sliced into florets
1/2 lb fresh chanterelle mushrooms
1 medium onion, sliced into strips
6 garlic cloves, peeled and halved
2 Tbsp olive oil
3 tsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp crushed red chile peppers (optional)
fresh herbs (sage, rosemary, thyme) tied into a bundle
1 tsp fresh parsley, chopped

Directions:

Preheat oven to 450.

Clean the chanterelle mushrooms by brushing away dirt & debris. Pull or slice into 1/4 inch thick pieces.

Place all ingredients, except parsley, in a large bowl and toss together well. Put the cauliflower/mushroom mixture into an olive oil coated baking dish large enough to accommodate everything without crowding.

Bake, uncovered, stirring every 10 minutes, for 40-45 minutes, or until vegetables are tender and golden. Remove herb bundle & discard, toss with fresh parsley and serve.

Scrambled Eggs with Ramps and Guanciale

Serves 2

4 eggs, beaten
1 bunch ramps
2 slices guanciale, diced

In a hot skillet, cook the diced guanciale until the fat is rendered and you are left with little salty morsels of goodness. Remove to paper towels. Drain the fat from the skillet and wipe with paper towels. Place skillet over medium-low heat and add the sliced ramps. Saute until wilted. Add eggs and cooked guanciale and scramble the way you do.

GET READY FOR NATIONAL GARLIC DAY - SATURDAY APRIL 19th

NATIONAL GARLIC DAY - APRIL 19

A SHORT HISTORY OF GARLIC

Native to central Asia, garlic has a lengthy history dating back 6,000 years. Long a staple of Mediterranean diets, garlic was a commonly used seasoning in the cuisines of Africa, Asia and Europe. China is currently the world’s biggest producer of garlic followed by India, South Korea, Egypt and Russia.

Regarded as a force of both good and evil, the Egyptians are said to have fed the herb to workers building the Great Pyramid of Giza because they believed it boosted their stamina. In the Middle Ages, plague-phobic Europeans ate whole cloves of garlic to fight off the scourge known as the Black Death. 

NATURE’S WONDER DRUG?

Known as nature’s wonder drug, garlic is recognized for its wide-reaching medicinal properties, in the treatment and prevention of disease. It has been credited with extending human longevity, preventing certain cancers, lowering cholesterol levels, reversing high blood pressure, resisting the common cold and overcoming fatigue.

The herb, which can also be deemed a vegetable too, is rich in protein, vitamins A, B-1 and C and contains essential minerals such as calcium, magnesium and iron. It also contains 17 different amino acids.

Garlic Cheddar Biscuits (a la Red Lobster)

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: About 15 biscuits

Ingredients

2 cups buttermilk biscuit mix (such as Bisquick or Jiffy)

1 cup grated cheddar cheese

1/2 tsp. garlic powder

2/3 cup milk

2 Tbsp. butter, melted

2 tsp. dried oregano

1/4 tsp. garlic salt

Method

Preheat oven to 400 degrees. Prepare a baking sheet with cooking spray.

In a large bowl, mix together biscuit mix, cheese and garlic powder. Add in milk, and stir until well mixed. (Heads up - the dough will get very sticky!)

With a spoon or with your fingers, shape the dough into biscuit-sized clumps, and drop onto the baking sheet.

Bake for 10-13 minutes, or until biscuits begin to brown slightly around the edges.

While the biscuits bake, prepare the warm butter mixture by mixing together the melted butter, oregano and garlic salt in a small bowl. As soon as the biscuits are removed from the oven, brush the biscuits (while they are still on the baking sheet) with the mixture until they are well-coated.

Serve warm.

ROASTED GARLIC

How to roast whole heads of garlic in the oven so you can eat warm, toasty cloves right out of the garlic head. 

METHOD

1 Preheat the oven to 400°F.

2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

3 Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

CLASSIC CAESAR SALAD

THE DRESSING

·      A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing).

·      Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard. Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 tablespoons finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be made 1 day ahead.

THE CROUTONS

·      Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1-inch pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°, tossing occasionally, until golden, 10-15 minutes.

THE LETTUCE

·      Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.

THE CHEESE

·      Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.

THE ASSEMBLY

·      Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.