FIRST WEEK WINNER - CHEF'S LINE RECIPE CONTEST

THANKS TO:

Arlyn Eggen, Chef/Owner

Hoovers River Resort

435-326-4252

http://www.hooversresort.com/

FIRST WEEK WINNER OF OUR CHEF'S LINE MELTING CAKE

RECIPE CONTEST

Chocolate Raspberry Brulaitini

(Bru-lay-teeny)

Menu Description

Creamy Madagascar bourbon vanilla bean crème brulee, layered in parfait style with rich melting chocolate cake cubes and raspberry sauce.

Ingredients

1/2 C Chef’s Line Vanilla Bean Crème USF #3934635

Chef’s Line Melting Cake cubes (recipe below)

2oz Raspberry sauce USF #7270036

1 Fresh mint sprig USF #6326342

2-4 Fresh raspberries USF #2029065

Method

Place raspberry sauce in a squeeze bottle with the tip large enough to accommodate any seeds. Squeeze just enough raspberry sauce to fill the very bottom of the martini glass about 1/2 t. Take a few cake cubes and arrange in glass on top of sauce. Warm crème in microwave for 8-10 seconds to make the crème more pourable, place in second squirt bottle and squeeze about 1 oz of crème zigzagging across the cake cubes and a little up the side of glass. Starting again with raspberry sauce repeat process 2 more times using a few more cake cubes and a little more crème and sauce as the glass widens while placing the cake cubes carefully to add height. Make sure you get enough crème and sauce on the inside of the glass to create the “parfait” effect. Garnish with fresh raspberries and mint, either on the top or the side. Serve cold or for a melting effect you may microwave for a few seconds to warm before garnishing Serves one or can be shared by two. This recipe may be multiplied.

Recipe notes

This is a very easy recipe and can be used by all skill levels.

Applications from mid scale establishments to upper level fine dining.

Cuisine types— French/Classical, American, Mexican, Tex-Mex, Casual Neighborhood Grille.

Chocolate Melting Cake

Pre-heat conventional oven to 375

12oz Chef’s Line Melting Chocolate cake batter USF #3934742

Beyond Butter flavor pan coating USF #5771936

Lightly spray an 8x8x2 baking pan with Beyond butter flavor pan coating Following the directions on package bake 15-17 minutes. Cool, remove from pan and wrap tightly with plastic wrap and refrigerate for at least one hour. Cut cake into 3/4” cubes. Placing the knife under hot running water makes cutting easier. Cake is more workable when very cold. The cake cubes may be made ahead kept in refrigerator for up to 5 days or frozen for several weeks.



CHRISTMAS DESSERT - ONE OF MY MOM'S BEST

Tomato Soup Cake

 

1 cup sugar
1/2 cup shortening
2 cups flour
1 can tomato soup
1 tsp. baking soda
1 tsp. baking powder
1 tsp. each nutmeg, cloves, cinnamon
1/2 cup raisins
1/2 cup nuts
Cream sugar and shortening. Add soup. Sift together flour, baking soda, baking powder and spices and add to first mixture. Add raisins and nuts. Bake in loaf pan or bundt pan 1 hour, 350 degrees.

Cream Cheese Frosting

1 package cream cheese
1 tsp. milk
1 1/2 cups confectioners sugar
1 tsp. vanilla
Mix all together well.

TODAY BEGINS MY 25 DAYS OF CHRISTMAS

COME BACK OFTEN FOR HOLIDAY IDEAS

5 NEW RECIPES EVERYDAY UNTIL

DECEMBER 25

NO MORE TURKEY...

THE LAST THING WE WANT TO THINK ABOUT FOR THE NEXT FEW DAYS IS

...TURKEY, AGAIN???

OUR CUSTOMERS AS WELL AS THEIRS WILL ENJOY

EVERYTHING BUT TURKEY.

THINK BEEF... STOCKYARDS BEEF

EVERYTHING IS BETTER WITH BACON

BRUSSEL SPROUT HASH

Ingredients

Extra-virgin olive oil

4 slices thick-cut bacon

4 sprigs fresh thyme

2 pints Brussels sprouts, cut in 1/2

1 pound fingerling potatoes, split down the middle

1/2 pound red pearl onions, peeled

Kosher salt and freshly ground black pepper

1/2 cup low-sodium chicken broth

2 tablespoons balsamic vinegar

1/4 bunch flat-leaf parsley, leaves roughly chopped

Directions

Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.

KEEPING OTHERS IN MIND

WHILE WE SPEND TIME WITH FAMILY AND FRIENDS

THINK OF THOSE LESS FORTUNATE

LEND A HAND...

 VOLUNTEER YOUR TIME...

GIVE...

...TO OTHERS

www.feedingamerica.org

GREAT SIDE DISH FOR THANKSGIVING

SWEET POTATO CASSEROLE

Ingredients:

3 cups mashed sweet potatoes

1 cup brown sugar

2 eggs, lightly beaten

1 teaspoon vanilla

1/2 cup milk

1/2 cup melted butter

Topping:

1/2 cup brown sugar

1/3 cup flour

1/3 cup melted butter

1 cup chopped pecans

Preparation:

Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.

TIPS FOR THE THANKSGIVING DAY BIRD

EVERYONE WANTS THE PERFECT TURKEY ON THANKSGIVING

FOR THOSE OF YOU THAT ONLY COOK A TURKEY ONCE A YEAR..

what could possibly go wrong?

IMAGINE YOUR GOLF SCORE IF YOU ONLY HIT THE LINKS ONCE A YEAR.

WHAT WOULD HAPPEN IF THE NY JETS ONLY PLAYED ONE GAME A YEAR WITH NO PRACTICE??

SINCE WE DON'T HAVE MUCH TIME TO PRACTICE

LETS GO THROUGH SOME QUICK TIPS THAT MAY HELP YOU.

1. If you only follow one of these tips, this should be the one.

       ALLOW YOUR COOKED TURKEY TO REST FOR AT LEAST 30 MINUTES BEFORE CARVING!!! This includes the secret picking. Just let it be.

This allows all the natural juices to stay within the tender meat(even the white meat).

Don't worry it will still be hot, plus it gives you time to make that perfect Pan Gravy.

2. Consider cooking the turkey upside down through about 3/4 of the cooking time. This will help the natural juices to stay within the breast meat. Turn over to finish for the crisp skin we all love.

3. Cook your stuffing in a separate pan. Fill the turkey with onions, carrot, celery, fresh thyme/sage. Careful with rosemary as it can be quite overpowering.

4. Invest in a chefs them The little white plastic pop up timer is handy, but if we figure in carryover cooking (the extra cooking after the turkey is removed from the oven) and resting time we could risk a dry turkey.

      Proper internal temp is 165F. However, if we pull a 20lb bird with a temp of 165F, it will be  over 170-175F by the time we are ready to carve. The bigger the bird, the more carryover cooking will occur. Be safe but be smart as well.

5. I am always asked how long will the turkey take?? Since I don't use your oven, that can be a little tricky. My answer has always been "... until its done". Use your new themometer to be sure.

   But to narrow the timing just a touch.

     8 -12 lbs / 2.5 - 3 hours up to a 20 - 24 lbs / 4.5 - 5 hours

         this based on your conventional oven being set at 325F - 350F, and an unstuffed bird.

       I prefer lower and longer.

6. Use a good quality chicken or turkey stock in the bottom of your roasting pan to baste the bird. You will have more than you know what to do with at the end of the cooking so you only need a few cups to get going.

    HAPPY THANKSGIVING ... ENJOY!!!

CHEF'S LINE CHOCOLATE MELTING CAKE

THE HOLIDAYS ARE ALMOST UPON US.

WE WOULD LIKE TO HELP BY PUTTING A LITTLE SOMETHING

IN YOUR STOCKING...

HOW ABOUT 4 CASES OF CHEF'S LINE CHOCOLATE MELTING CAKE BATTER.

OVER A $200.00 VALUE!!!

WHAT DO YOU NEED TO DO??

SEND ME YOUR FAVORITE/BEST/MOST INTERESTING RECIPE USING

CHEF'S LINE CHOCOLATE MELTING CAKE BATTER.

WE WILL POST A WINNING RECIPE EACH WEEK ON THIS BLOG,

GIVE YOU & YOUR ESTABLISHMENT BRAGGING RIGHTS,

AND PUT YOU IN THE RUNNING FOR THE FREE CASES.

SEND YOUR RECIPES TO:

AskChefBill@usfood.com

THE DEADLINE FOR RECIPE SUBMISSIONS IS DECEMBER 20, 2011

There is no cash value for this prize

BIB GOURMAND CHICAGO 2012



The folks at Michelin announce the inclusions in the far less exclusive and noteworthy category of Bib Gourmand. These are restaurants the guide highlights for excellence on a budget (defined as two courses and wine or dessert for $40 a head),

Ann Sather
Arami
Avec
Belly Shack

Bistronomic
Bristol (The)
Browntrout
Ceres' Table
Cumin
De Cero
Deca
DeCOLORES
Fogon
Frontera Grill
Gemini Bistro
Gilt Bar
Girl & The Goat

Green Zebra
GT Fish & Oyster
Han 202
Hopleaf
Jaipur
Jin Thai
Kabul House
La Creperie
La Petite Folie
Lao Sze Chuan
Los Nopales
Lula Café
M. Henry

Maude's Liquor Bar
Mexique
Mixteco Grill
Mundial Cocina Mestiza
Nana
Nightwood
Opart Thai House
Owen & Engine
Paramount Room
Perennial Virant
Publican (The)
Purple Pig (The)

Raj Darbar
Riccardo Trattoria
Sen
Smak-Tak
Smoque BBQ
Sol de Mexico
Spacca Napoli
Taste of Peru
Thai Village
Twin Anchors
Urban Belly
West Town Tavern
Xni-Pec de Yucatan
Yolo