Archive for Recipes

Yucatán Pork Stew with Fire Roasted Poblano, Ancho Chiles and Lime Juice

There are three major trends in the world of food right now. Spicy heat, Latin flavors, and citrus. We challenged our chefs to come up with something authentic that spoke to all three. The jalapeños spice the dish up. The dish uses poblano and ancho chilis, both of which are used in Latin cuisines, and finally we finish off with a cooling lime infused broth.

Try it out, then come and challenge our chefs with your next project. We will find the trendiest flavors to incorporate into your new or existing product.

Ingredients

  • 1/4 cup vegetable oil
  • 4 1/2 pounds trimmed pork shoulder (Bone-in), cut into 2-inch pieces and save bone
  • 2 large white onions, medium dice
  • 8 garlic cloves, smashed
  • 1 pound carrots cut crosswise into 2-inch lengths
  • 3 Fire roasted Pablano pepper cleaned, medium dice
  • 2 Ancho chiles, seeded and cut into very thin strips with scissors
  • 1 bay leave
  • 1/2 cup fresh lime juice
  • 6 cups chicken stock
  • 6 plum tomatoes, quartered lengthwise
  • 2 tablespoons chopped cilantro
  • Salt and Pepper
  • Spanish rice, pickled jalapeños and carrots, lime wedge, and fresh corn tortilla for serving

Directions

In a very large enameled cast-iron casserole, heat the vegetable oil. Season the pork with salt and black pepper and add half of it to the casserole. Cook over moderate heat, turning, until browned all over, about 10 minutes. Using a slotted spoon, transfer the pork to a plate. Brown the remaining pork and bone.

Return all of the pork to the casserole along with any accumulated juices. Stir in the onions, garlic, carrots, chiles, bay leaves, lime juice and chicken stock. Season with salt and pepper and bring to a boil. Add the tomatoes. Cover and cook over low heat until the pork is very tender and the carrots are cooked through, about 3-4 hours. Discard the bay leaves, bone and stir in the cilantro. Serve with rice and pickled jalapeños and carrots, lime wedge, and fresh corn tortilla.

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Pescado al Pimenton

Sometimes called Spanish paprika fish, this dish combines two very hot trends right now. First it speaks to the trend of health and wellness. Consumers today want not only for their food to be exciting and flavorful but they also want it to be healthy. There are many health benifits to eating fish from low fat to being a rich source of Omega-3.

The other tend it speaks to are Latin influenced flavors. In a Ethnic Food and Beverage Consumer Trend Report, they asked 1500 consumers “What flavors do you order at restaurants at least once ever 90 days?” Spanish cuisine was one of the higher responses at 22%.

Our chefs took a stab at this traditional Spanish dish. It’s a simple dish, great for beginner cooks or those not familiar with Spanish cuisine. There are no exotic or hard to find ingredients, nor special culinary techniques to master to make this delicious Spanish favorite.

Ingredients

50g dried butter beans
700g pollock fillet skinned and pin boned
20g NWF pinchos seasoning
4 tbsp olive oil
2 x onions finely diced
2 x garlic cloves grated
400g chorizo, diced
2 x red chilies finely chopped
1 tsp ground cumin
1 tsp smoked paprika
2 x bay leaves
1 x cinnamon stick
200ml chicken stock
400g chopped tomatoes
200g spinach leaves
Salt & pepper

Method

Soak the butter beans overnight in cold water. Drain and rinse. Place in a large pan and cover with cold water. Bring to the boil then cook for 2 hours until the beans are tender. Remove from the heat and leave to cool in the cooking water.
Lay out a large piece of cling film on the work surface. Sprinkle half of the pinchos seasoning on the cling film. Place the pollock on top and sprinkle with the remaining seasoning. Wrap tightly in the cling film and place in the fridge for 1 to 2 hours.
Place a casserole on the heat with a drizzle of olive oil. Add the onions, garlic and chilies and cook over a medium heat for 6 to 8 minutes, or until the onion has softened.
Slice the chorizo into bite sized chunks and add it to the casserole. Cook for a further 5 minutes or until the paprika oil renders out of the chorizo. Add the cumin, paprika, bay leaves and cinnamon stick. Cook 3 to 4 minutes.

Preheat the oven to 170C/325F
Drain the butter beans and add to the casserole with chicken stock and tinned tomatoes. Bring to the boil, then transfer to the oven for 45 minutes. Remove from the oven and season to taste with salt & pepper. Remove the pollock from the fridge and place on top of the butter beans. Put back into the oven for 12 to 15 minutes until the fish is cooked.

Gently remove the fish from the beans and lay on a plate.
Remove the bay leaves and cinnamon stick.
Stir the spinach through the beans until wilted.
Spoon the beans onto a plate and top with the fish to serve

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Moqueca Camarao (Brazilian Shrimp Stew)

Nothing screams Brazilian cuisine like a fish stew. Due to it’s proximity to the Atlantic Ocean, fish stews made with coconut milk and hot chilies are common in this area.

Our chefs worked up this shrimp stew to highlight Brazilian cuisine. We wanted to tie into this growing market category and show off our mastery of the cuisine. According to our research in Mintel, 64% of people are “looking for something different” when eating ethnic foods, and 9% of consumers are looking for Brazilian flavors when dining out. We felt it was time to show off more of these fringe, cutting edge flavors.

Ingredients

Oil- 45g
Onion, finely chopped- 180g
Garlic, finely chopped- 5g
Chili pepper, deseeded, finely chopped- 20g
Paprika- 5g
Canned tomatoes- 822g (2 cans)
Coconut milk- 400g (1 can)
White fish fillet, cut in large chunks- 250g
Shrimp, peeled- 250g
Lime juice, fresh squeezed- 50g
Scallion- 30g
Cilantro, chopped- 30g

Method

Heat the oil in a large pan and gently cook the onion until soft but not brown

Add the garlic, green chili peppers and paprika and cook for 2 minutes

Add the tomatoes and coconut milk, bring to a boil then season with salt and pepper and simmer for 15 minutes, stirring from time to time

Add the fish and the shrimp; simmer very gently for 10 minutes

Add the lime juice

Serve with the scallions and chopped coriander scattered over

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Camarones Enchilados (Cuban Shrimp and Rice)

Ethnic foods like Asian, and Latin, have been the key driver of the retail food and foodservice industries for more than a decade.

Sales of the ethnic food segments measured in this report grew 15% from 2008-13 (6% when adjusted for inflation). So when you are thinking of your next project, make sure ethnic cuisines are on your list.

Our chefs work with all manner of customer requests. They took the Cuban flavor profile and distilled it down to its simplest form to create this delicious sauce that goes great with shrimp to get that authentic Cuban taste. Serve over rice and you have a real treat on your hands!

Ingredients

Shrimp (peeled and deveined) – 454g
Olive oil- 40g
Onion (diced) – 175g
Green pepper (diced) – 85g
Garlic (chopped) – 15g
Smoked paprika- 4g
Crushed red pepper- 1g
Jalapeno (diced) – 20g
Worcestershire sauce- 10g
Chicken stock- 345g
Sugar- 12g
Bay leaves- 2
Dried oregano- .7g
Dry white wine- 115g
Tomato paste- 170g
Sazon- 4.75g

Method:

Heat oil in a medium size pot
Add onions, green pepper and jalapeno
Sauté for 4-5 minutes or until onions are transparent
Add garlic and sauté for another minute
Add wine and stir
Add tomato paste, Worcestershire, paprika, red pepper, sugar, oregano, Sazon
Stir until all ingredients are well combined
Add stock and bay leaves
Stir well and let simmer for 5-7 minutes
Season shrimp with salt and pepper and add to sauce
Cook until the shrimp are done- about 8-10 minutes
Adjust salt and pepper if necessary
Serve over white rice

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Pao de Queijo (Brazilian Cheese Bread )

When asked “Which of the following types of ethnic foods and flavors do you order at restaurants or other foodservice locations at least once every 90 days, Brazilian flavors were responded by at a resounding 9%.

If I could use one word to describe Pão de Queijo it would be “addictive.” Plain and simple, I cannot stop eating these delicious little puffed cheese balls. Typically served along Brazilian BBQ’d meats they made a great side to any meal. As an added bonus they use tapioca flour which is gluten free.

Our chefs came up with an easy to bake recipe to try out at home. Give it a whirl. You might want to prep two batches, because the first one will be gone seconds after coming out of the oven.

Ingredients

Whole milk- 250g
Vegetable oil- 95g
Salt- 5.5g
Tapioca starch/flour- 190g
Parmesan cheese- 120g
Eggs- 2

Method

Set oven to 450F
Combine milk, oil, salt in a saucepan
Bring to a boil while whisking occasionally
Add all of the tapioca starch and stir until all of the starch is absorbed
Transfer dough to a mixing bowl fitted on mixer with paddle attachment
Beat the dough for a few minutes until it cools
Whisk eggs together
Add eggs to dough in 2 batches; don’t add second batch until the first if fully absorbed
Add cheese and beat until it is fully incorporated

Using an ice cream scoop, scoop rounded portions of dough onto a parchment lined baking sheet; spacing 1-2 inches apart

Place baking sheet in the oven and immediately turn down to 350F

Bake for 25-30 minutes until the puffs have outsides are dry and just starting to brown

Enjoy warm

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Cod Poppers with Buttermilk & Cucumber Salad

Buttermilk, a term usually reserved for pancakes has recently seen a surge in other areas, like battered foods, sauces and dressings. Over the past four years the penetration of buttermilk offerings on menus has increased 14.9%, a clear indication that this trend is taking off.Poppers

When we asked our UK offices what was going on “across the pond” with buttermilk they responded with this recipe. It’s an interesting combination, one my American brain probably would not have put together. The cool creamy crisp of the salad pairs well with the warm crunch of the cod popper.

Try our our take on this English inspired dish, and if you are interested in seeing other on trend offerings, contact your sales person for a live demonstration via our online KitchenCounters program.

Ingredients:

Cod Poppers
150g all-purpose flour
2 tsp baking powder
125ml milk
200g cod fillet, boneless (cut into small chunks)
2 x shallots (finely chopped)
2 x spring onions (finely sliced)
salt & pepper
1 liter oil for deep frying.

Buttermilk and Cucumber Salad
4 large potatoes
2 tbsp buttermilk
1 cucumber (peeled and cut into ribbons)
2 tbsp mayonnaise
1 bunch chives
Salt

Method

First, prepare the batter for the cod. Place the flour and the baking powder into a bowl, whisk in the milk to form a thick pancake like batter. If too thick, add a little more milk to loosen the mixture. Fold in the diced cod, shallots, spring onions and salt & pepper to taste. Set aside.

Next, prepare the salad. Rinse and scrub the potatoes and punch out cylinders using an apple corer. Bring a large pan of salted water to the boil, then cook the potato cylinders until almost cooked, about 15 minutes.

Use a slotted spoon to remove from the heat and set aside in a bowl to cool.
Heat a deep fat fryer to 150C. Using a teaspoon drop the fish batter into the hot oil, cook for 3 to 4 minutes until golden brown. Remove from the oil with a slotted spoon and drain on kitchen towel.

Meanwhile, combine the cucumber ribbons and potatoes in a bowl. In a separate bowl mix together the buttermilk, mayonnaise and chives and salt to taste. Carefully toss with the potatoes and cucumber.
Serve the salad topped with the cod poppers.

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Chinese Barbecue Pork Samosa with Mango Salsa

There are many meanings behind the word barbecue. In Australia they refer to barbecue as the high temperature cooking method of grilling. In New York you might throw a barbecue, meaning a social gathering centered around outdoor eating. However the true meaning refers to a method of low temperature, long cook times, and sauced proteins.

63% of consumers list barbecue as their top interest on menus. We decided to give this growing trend an extra kick by taking it out of the typical southern US states and combining it with another growing trend…Asian flavors.

This barbecue stuffed egg roll takes on the Asian flavors with the addition of char sui sauce and fresh ginger. The firey mango salsa we paired with it balances out the mellow flavors of the Chinese barbecue. Give this a try at your next party.

eggrollsmangosalsaIngredients

1 packet egg roll wrappers (about 20 sheets)
1 lb of Chinese barbecue pork (fine chopped)
2 tablespoon chives (fine chopped)
1 teaspoon fresh ginger (fine chopped)
3 tablespoon char siu sauce

  • In a large bowl, whisk together the pork, chive, ginger & char siu sauce
  • Add about 2 tablespoons of filling in the center of egg roll, fold bottom corner over and roll tightly, fold sides over;
  • Roll tightly and seal the edge with fingers and a little water.
  • Fry each egg roll until golden brown. You want your oil at 350 degrees. Drain on paper towels. Served with mango salsa.

Mango salsa

1 fresh mango (chopped)
1 tablespoon chopped cilantro
1 tablespoon shallot (fine chopped)
1 to 2 pieces red chili (fresh, fine chopped)
1 tablespoon pickled jalapeno (chopped)
1 to 2 tablespoon lime juice
2 to 3 tablespoon extra olive oil
Salt, black pepper

  • Combine mango, cilantro, shallot, red chili, and jalapeno
  • Top with lime juice, olive oil and salt and pepper
  • Toss to combine all ingredients evenly

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Quinoa Pizza Muffins

Do you love pizza? Of course you do, who doesn’t love pizza? This muffin is packed with pizza taste and ingredients while still managing to incorporate the health benefits of quinoa.

Quinoa is high in protein, has twice the amount of fiber as most other grains, and has many different beneficial vitamins in it, like iron, lysine, and riboflavin. It’s no wonder this ancient grain has taken menus by storm.

According to Datassential, quinoa has risen 400% on menus over the past five years. The Whole Grains Council has stated global launches of new products made with quinoa rose 50% in the twelve months ending September 30, 2013 — and increased more than five-fold from Q3 2008 to Q3 2013. 38% of launches promoted their gluten-free properties. Suffice it to say, quinoa is is no longer an up and coming trend…it’s here, in a big way.

So do yourself and your health a favor and try these muffins out.

qunoiabitesIngredients
2 cups cooked quinoa, cooled or chilled
2 whole eggs
2 egg whites
2 cups chopped pizza toppings (whatever you like)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Italian seasoning
Pizza sauce, for dipping

Steps

  • Preheat oven to 350 degrees, line a baking sheet with foil, then spray a 24 cup mini muffin tin very well with nonstick spray and set aside.
  • Add all ingredients except pizza sauce to a large bowl then stir to combine. Fill mini muffin tin cups to the top with mixture then place on prepared baking sheet and bake for 15-20 minutes, or until golden brown. Let cool for 5 minutes before removing from cups. Serve with warmed pizza sauce.
  • To freeze: Place baked cups on a baking sheet then freeze until solid and transfer to a freezer bag. Microwave for 20-40 seconds depending on how many you are reheating.
  • For regular-sized Muffin Tins: Bake for 25-30 minutes.

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Gojuchang Blue Cheese Chicken Dip

When our chefs submitted this recipe to me I didn’t have high hopes. I mean…blue cheese and Gojuchang? It felt like it was going to be overly sour, but oddly this works. It works almost too well.

When we put this out for the rest of the team to taste it barely lasted five minutes and there were no leftovers. The ranch really manages to balance out the sour notes from the gojuchang and the blue cheese mellows out when heated with all the other components.

Give this unique take on chicken dip a try so you can experience this great flavor combination.

bluecheesedipIngredients

6 oz shredded chicken
1 cup ranch dressing
1 cup mayonnaise
2 tsp garlic puree
1 tsp ginger puree
8 tsp gojuchang
1 tsp light soy sauce
1/4 tsp black pepper
1 tsp sriracha
1/4 cup green onions
1/4 cup mild blue cheese

Steps

  • Preheat oven to 350 degrees F
  • Combine all ingredients in oven-safe dish
  • Heat for 15 minutes or until heated through
  • Serve hot

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Brazilian Rice Fritters

Rice and legumes are staples in Brazilian cuisine, with black beans being the most commonly used legumes.

Rice fritters are a great way to add an authentic Brazilian taste to any meal. With this recipe our Chef’s developed calls for fresh rice, the great thing about this dish is leftover rice works well too!

A typical Brazilian meal is quite different from the sit down meal we are used to here in the US. In Brazil this would be a full meal, but it would probably be eaten on the go and followed by some other form of fried foods bought from another vendor. Here in the states, you could pair this with just about any protein and you would not go wrong.

Ingredients

Cooked rice- 430g
Half & half- 40g
Egg- 1
Scallions, finely chopped- 75g
Parsley, finely chopped- 11g
Flour- 75g
Baking powder- 4.5g
Pepper- 2.3g
Salt- 7.5g
Peanut oil for frying
Kosher or Sea salt

Method

Prepare rice according to package directions
Set aside
Mix together the half-and-half and egg until combined
Mix in green onion, parsley, flour, baking powder, pepper, and salt
Heat 2 inches of peanut oil in a heavy skillet to 360°F
While oil is heating, with floured hands, shape rice into walnut-sized balls
Fry the rice balls for 3 to 4 minutes, until golden brown
Sprinkle with salt and serve warm

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